1. Spiced Chickpea & Lamb Koftas

INGREDIENTS

• 500g of lamb mince

• 2 garlic cloves, finely chopped

• 1 x 400g tin of chickpeas, drained

• 1 tsp of fresh ginger

• 1 tsp of cumin seeds

• 1 tsp of cinnamon powder

• 1 egg

METHOD

1. In a blender, pulse the chickpeas into a rough texture with 1-2 tbsp of water.

2. In a bowl, mix the lamb mince with the spices and finely chopped garlic. Stir in the egg and ground chickpeas. Shape into oval balls and squash together quite hard so they’re firm and don’t fall to pieces.

3. Place on a baking tray and cook for 10-15 minutes at 190°C.

4. Serve with plain yoghurt, fresh mint and a chutney.

2. Mackerel With Sweet Pepper Sauce

INGREDIENTS

• 2 mackerel fillets

• Flour for dusting

• 3 peppers (yellow, orange or red), seeds removed

• 10g of butter

• Pinch of salt and sugar

• 1 tbsp of cream (optional)

METHOD

1. Season the mackerel fillets with salt and pepper, dip into flour and sear in a pan, skin side down in olive oil. Then flip sides.
2. Meanwhile, cube half of the peppers. Slice the remaining half in chunks and blend them in a Nutribullet.
3. Now in a pan, simmer the two pepper editions together with a pinch of sugar, cream, salt, lemon juice and butter.

4. Serve the mackerel with the pepper sauce.

3. Plant, Pulse & Parmesan Moussaka

INGREDIENTS

• 3 aubergines

• 1 tin lentils, drained

• 200g frozen Mediterranean veg

• 1 garlic clove

• 1 tin tomatoes

• 1 small glass red wine

• 1 tsp of dried oregano

• 1 tsp of ground cinnamon

• 1 tsp of dried mint

• 1 x 350g jar bechamel sauce

• 2 eggs, whisked

• 100g of parmesan, finely grated

METHOD

1. Preheat the oven to 190°C.
2. Slice the aubergines lengthways and roast in the oven for 20 minutes until cooked and soft. Set aside. (For a short cut, buy a jar of chargrilled aubergine slices and place in a baking tray.)
3. In a pan, cook the garlic in a splash of olive oil, then add the lentils, spices and the Mediterranean vegetables. Slosh in the red wine. Bubble for 1 minute, then tip in the tomatoes. Season with salt and black pepper.
4. Now in a large baking tray, layer the aubergines, then the tomato and vegetable mix. Make sure everything is seasoned to your liking.
5. Mix the pre-made bechamel sauce with the whisked eggs. Pour over the top. Finish with generous amounts of parmesan.

4. Chicken & Mushroom Filo Triangles

INGREDIENTS

• 250g of mushrooms

• 2-3 tbsp of crème fraîche

• ½ a pointed cabbage, shredded or sliced

• 150-200g of cooked chicken

• 1 packet of Jus Rol filo pastry

• Dijon mustard (optional)

• Fresh tarragon (optional)

METHOD

1. Preheat the oven to 190°C.

2. Cook the mushrooms in a pan. When nearly done, add crème fraîche.

3. Add the cooked chicken to the mix. Season with salt and black pepper. Stir in 1 tsp of Dijon mustard if you wish.

4. To make the parcels, cut a filo sheet in half to give 2 squares. Brush each filo sheet with melted butter or olive oil. Layer 3 sheets on top of each other and carefully place on a greased baking sheet.

5. Dollop the fillings in centre of the two squares (repeat the process if you’re making more). Bring up two diagonally opposite corners to meet each other, turning the squares into triangles. Brush with egg wash (a whisked egg).

6. Bake for 20 minutes.

5. Aubergine, Honey & Goat’s Cheese Traybake

INGREDIENTS

• 3 large aubergines, sliced length ways

• 2 tbsp of runny honey

• 150g of goat’s cheese

• Thyme, cumin seeds, pomegranate, coriander (all optional)

METHOD

1. Preheat the oven to 190°C.

2. Slice the aubergines lengthways and place in a baking tray. Season and pour over olive oil. Sprinkle over any herbs, from thyme to cumin seeds.

3. Roast the aubergines for 20 minutes until cooked.

4. 10 minutes before the end, scatter the goats' cheese, trickle over the honey and return to the oven to roast.