Smoked paprika & onion potato cake NUUTS

Ingredients 100g butter 2 onions, peeled and finely sliced 2 tsp smoked paprika 6 large Maris Piper potatoes, peeled 100g Manchego cheese, thinly sliced
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Method Melt the butter in a frying pan measuring about 20cm wide, then fry the onions for 5-10 mins until softened. Sprinkle over the smoked paprika, then cook for 2 mins more. While the onions are cooking, coarsely grate the potatoes. Tip them into a clean tea towel, then squeeze out as much starchy water as possible. Add the potato to the onions with 150ml water, then cook until the water has evaporated and the potato has slightly softened and is starting to colour. Use a fish slice to press the potatoes down, then cook for a further 15 mins until crisp. Carefully flip the cake over, then cook on the other side until crisp for about 15 mins. Meanwhile, place the cheese on top so it melts slightly while the bottom crisps up. Cut into wedges to serve.

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MEAL,

Healthy egg & chips YUNA

Ingredients 500g potatoes, diced 2 shallots, sliced 1 tbsp olive oil 2 tsp dried crushed oregano or 1 tsp fresh leaves 200g small mushrooms 4 eggs 1-st part
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Method Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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MEAL,

Classic vinaigrette UNS

Ingredients 2 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp light olive oil
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Method Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

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MEAL,

Salmon with greens & crème HUSEL

Ingredients 1 tbsp olive oil 1 leek, thinly sliced 250ml chicken or fish stock 100g crème fraîche 140g frozen peas 140g frozen broad beans 4 skinless salmon fillets small bunch chives, snipped mash, to serve Method Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

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MEAL,

As-you-like-it tortillas han

ngredients 6 eggs 2 tsp pesto, or 1 tsp mustard or harissa, or 2 tbsp fresh chopped herbs of your choice large handful leftovers such as grated cheese, chopped ham, chorizo, sliced sausage, cooked bacon rashers, tuna or smoked salmon 3 spring onions, finely chopped 125g cooked pasta or 200g chopped cooked potato handful veg such as frozen spinach or peas, canned corn, roasted peppers, fried courgettes or mushrooms 1½ tbsp vegetable oil tomato salad, to serve (optional)
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Method Beat the eggs with seasoning and your chosen background flavour, then add your leftovers. Stir in the spring onions and pasta or potatoes with your selected veg. Turn on the grill to high. Heat the oil in a medium non-stick frying pan and tip in the egg mixture. Cook gently for 10 mins over a low heat until three-quarters set, then flash under the grill to set the top. Serve with a simple tomato salad.

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MEAL,

Spiced red lentil soup ISL

Ingredients 1 onion, chopped 1 tbsp olive oil 1-2 tbsp Thai red curry paste 300g red lentils 1.7l vegetable stock 200ml coconut milk chopped spring onions, to serve (optional) Method Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it. Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender. Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

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MEAL,

Lemony radish & fennel salat ZALI

Ingredients 2 bunches leafy breakfast radishes 1 unwaxed lemon 2 shallots, finely sliced into rings 2 fennel bulbs 5 tbsp olive oil
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Method Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

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MEAL,