Crispy chickpea stuffed wraps
Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas
Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas
Make a batch of spiced lentils then use it as a base to make this pasta dish with curried chickpeas and kale. Serve with some flatbreads for dipping
Make this vibrant green soup with any leafy greens or herbs you spot discounted at the supermarket for a budget-friendly and nutritious lunch
Make a light yet flavourful supper with this garam masala, prawn, new potato and sweetcorn soup. Serve with lime wedges to squeeze over and crusty bread
Make a rice bowl that’s full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day
Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this easy chicken and rice soup
Make this hearty, wholesome soup on cold winter days. Enriched with egg yolk and parmesan lends it a velvety texture reminiscent of carbonara
Craving hot, spicy and crunchy things after Christmas when the festive food has been so rich? This hits the spot every time and also uses up leftover turkey
Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal
Blend red lentils, bulgur and root veg to make this satisfying soup. Serve with yogurt and spiced mint oil swirled on top, plus homemade potato flatbreads on the side
Feel free to swap the red pesto in this minestrone soup for green or chilli pesto, if you like. Top with grated parmesan and enjoy with crusty bread
Create this soup using our pre-prepared roasted summer vegetable traybake alongside orzo and feta. It’s a great way to serve up a quick, summery dish