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5 Delicious Meals in Under 30 minutes
Ingredients
- 4 organic chicken breasts
- 500g spinach
- 800g cherry tomatoes
- Olive oil
- 1 garlic clove
- Balsamic vinegar
- ½ bunch of basil
- 30g capers
Method
- Grill tomatoes for 15-20 minutes until the skin has blackened.
- Add the tomatoes, balsamic vinegar and garlic to a bowl and whisk.
- Stir the basil, olives and capers into the tomato sauce.
- Heat oil in a pan and fry the chicken breasts until cooked through.
- Steam the spinach briefly before straining.
- Serve the chicken with the sauce and enjoy with some fresh bread.
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Ingredients
- 300g British beef rump steak, sliced into strips
- 100g chargrilled red peppers
- 4 large tortillas
- 1 tbsp coriander
- 2tsp ground cumin
- Small bunch of fresh coriander – stalks chopped, leaves picked
- 2 large onions
- 2 garlic cloves
- Olive oil
- Your favourite dips, such as salsa, guacamole and sourced cream
Method
- Start by frying onions in olive oil.
- Add garlic and steak and continue to fry for another couple of minutes.
- Add the coriander stalks and spices and fry for another minute.
- Add peppers and cook until they’re warmed through before adding coriander leaves
- Warm tortillas and serve with the beef mix and condiments.
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Ingredients
- 700g diced butternut squash and sweet potato (or another root veg you prefer)
- 2 red onions
- 4 small chorizo sausages cut roughly into chunks
- ½ tsp cumin
- 4 large free-range eggs
- 4 spring onions, diced
- Handful of parsley, chopped
Method
- Boil a large pan of water and add the squash and potato for 7 minutes until tender.
- Fry onions in a pan with olive oil until soft.
- Add the chorizo and cook for a further 4 minutes before adding the cumin
- Add the sweet potato and squash and, pressing the mixture into the pan, fry for 4 – 5 minutes until browned.
- While this cooks, poach four eggs for 2 – 3 minutes (best to poach two eggs at a time).
- Serve the squash and potato hash with poached eggs and scatter the chorizo mix.
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- 400g pork tenderloin
- 2 red onions
- 2 large handfuls of kale
- 28g chicken stock
- 400g black beans
- 1 ½ tsp paprika
- 30g butter
- Cooked quinoa or wholegrain rice
Method
- Heat a frying pan with a generous amount of oil and add the pork loins. Fry until browned.
- Set the meat aside and add the chopped onions until soft before stirring in the spices.
- Dissolve the stock in 400ml hot water.
- Return the pork to the pan and add the beans, onion mix and stock. Simmer for 5 minutes.
- Add the kale and cook for 5 minutes. Add seasoning to taste.
- Serve with quinoa or wholegrain rice
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- 1 large cauliflower sliced into florets
- 300g potatoes of choice, sliced into mouthful-sized pieces!
- 2 tsp fennel seeds
- 1 tbsp back mustard seeds
- 2 large garlic cloves
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tbsp tomato puree
- 2 tbsp coconut cream
- Naan bread of choice
Method:
- Boil potatoes for 10 minutes then drain.
- Heat olive oil in a frying pan and add fennel and black mustard seeds until they start to pop.
- Crush the garlic cloves and add these to the pan along with the cayenne, turmeric and tomato puree.
- Add the cauliflower, potatoes and stir in the coconut cream.
- Cook for 10 – 15 minutes with the lid on until tender.
- Season as you like and serve with warm naan bread.
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Alternatively, for a super-simple solution, pop into the shop and have a look at our prepared meal packs. They come with all the ingredients you need as well as a recipe cards.
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