A pan-cooked teriyaki-style chicken dinner with rice and green beans. The sauce is mixed from soy, ginger, garlic and honey.
White Chicken Chili
A mild white-bean chicken chilli with sweetcorn, green pepper and lime. Mash a portion of the beans to thicken the broth.
Chicken Salad
A yoghurt-dressed chicken salad with celery, apple and lemon. Pack the leaves separately for a fresher lunch.
Halloumi and Roasted Vegetable Couscous
Golden halloumi and roast vegetables over lemon couscous. Roast the vegetables in one layer for browning rather than steaming.
Falafel Pita Bowls
Baked chickpea patties with pita, salad and lemon-tahini sauce. Tinned chickpeas and oat flour form the base of the patties.
Chickpea Curry
A tomato-coconut chickpea curry with spinach and rice. It uses everyday spices rather than a ready-made curry sauce.
Tofu Stir Fry
Crisp-edged tofu, vegetables and noodles in ginger-soy sauce. Pressing the tofu and cooking in batches are key to the texture.
Pasta Salad
A tomato, mozzarella and basil pasta salad with olives and a simple vinaigrette.
Overnight Oats
Four pots of rolled oats with yoghurt, berries and chia. Prepare overnight and keep chilled until breakfast.