Prep: 15 mins Cook: 10 mins Ingredients 140g courgettes, grated 3 medium eggs 85g broccoli florets, finely chopped small pack dill, roughly chopped 3 tbsp gluten-free flour or rice flour 2 tbsp sunflower oil, for frying Method: Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture. Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour
Prep:10 mins Cook:15 mins Ingredients 2 tbsp mild olive oil 2 fat garlic cloves, crushed small bunch coriander stalks finely chopped, leaves picked zest 1 lime, then cut into wedges 2 tsp ground cumin 1 tsp chilli flakes 400g can chopped tomatoes 400g can black beans, rinsed and drained 600ml chicken stock 175g kale, thick stalks removed, leaves shredded 250g leftover roast or ready-cooked chicken 50g feta, crumbled, to serve Method: Heat the oil in a large saucepan, add the
Prep:10 mins Cook:1 hr Ingredients 4 small fresh beetroots, about 200g 1½ tbsp rapeseed oil 1 tsp coriander seeds, lightly crushed 2 skinless salmon or trout fillets 2½ small oranges, zest of 1 and juice of half 3 tbsp pumpkin seeds 1 garlic clove 1 red onion, finely chopped 4 handfuls baby spinach leaves 1 avocado, thickly sliced Method: Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad.