Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip – this recipe makes enough for lunch the next day
A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans
These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter
Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy
A simple solo supper made from storecupboard black beans and Mexican spices. Serve with avocado and yogurt
This midweek stir-fry is packed with goodness from the crunchy veggies. It’s flavoured with lime, Thai basil and ginger
A versatile side dish that can be prepared at the last minute – simply mix your beans with crème fraîche, mustard, shallots and lemon
A lean fish supper with an alternative dauphinoise made with mild celeriac. Wholegrain mustard makes a tangy glaze for the salmon.
Jazz up this all-day staple dish with some cumin, coriander and semi-dried tomatoes then serve on hot buttered wholemeal bread
This simple lunchbox-friendly salad of storecupboard pulses is dressed with chimichurri- a South American parsley, coriander and chilli sauce
Serve your beans with a light vinaigrette of citrus and herbs- they’ll match with vegetarian, fish and meat main courses alike
Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli
