For 2 portions. Cooking time may need adjustment as portions change.

• 2 Basa fillets
• 100 ml White wine
• 2 Carrots
• 1 Leek
• 1 Onion
• 500 g Potatoes
• 30 g Butter
• 2 Garlic cloves
• 3 g Fresh thyme
• 1 tsp Flaky sea salt
• 0.25 tsp Black pepper

1. Heat the oven to 200°C / 180°C fan. Cut the potatoes into roughly 2 cm pieces so they cook evenly.
2. Melt the butter gently and stir in the crushed garlic. Toss the potatoes through the garlic butter, spread over a roasting tray and add a little of the salt and pepper. Roast for about 45–50 minutes, turning halfway, until tender inside and golden outside.
3. Meanwhile, peel the carrots, then use the peeler to make thin ribbons. Wash the leek well and cut into fine strips. Peel and finely slice the small onion.
4. Lay out one generous piece of foil per person on a baking tray. Divide the vegetables between them, place a basa fillet on top of each, and add the thyme and a little more of the salt and pepper. Fold up the foil edges, divide the wine equally between the parcels, then seal loosely with room for steam.
5. When the potatoes have had about 20 minutes, put the fish parcels in the oven alongside them. Bake for about 25–30 minutes; the thickness of the fillets and your oven will affect the time. The fish must be hot all the way through, with opaque flesh that separates easily with a fork. If using a clean food thermometer, check that the centre reaches 75°C for at least 30 seconds.
6. Open the parcels carefully, directing the hot steam away from your face and hands. Serve the fish, vegetables and cooking juices with the garlic potatoes. Finish the potatoes with the remaining flaky salt, to taste.

Allergens: Fish, Milk, Sulphites (wine; check the label). Check product labels and substitutions.

Cook the fish until hot all the way through, with opaque flesh that separates easily with a fork. If using a clean food thermometer, check that the centre reaches 75°C for at least 30 seconds. Cooking guidance

For 4 portions. Cooking time may need adjustment as portions change.

• 4 Large flat mushrooms
• 100 g Cheddar cheese
• 1 Garlic cloves
• 2 tbsp Olive oil
• 10 g Fresh parsley

1. Heat the oven to 200°C / 180°C fan. Wipe the mushrooms, trim the stalks and place on a baking tray, gills up.
2. Grate the cheese. Finely chop the garlic and parsley and mix into the cheese.
3. Brush the mushrooms with the oil. Divide the topping between them and add pepper to taste.
4. Bake for 15–20 minutes until tender and the cheese has melted. Larger mushrooms may need longer.

Allergens: Milk. Check product labels and substitutions.

For 2 portions. Cooking time may need adjustment as portions change.

• 1 can Canned chickpeas
• 0.5 Cucumber
• 0.1 kg Salad leaves
• 0.5 Lemon
• 15 ml Olive oil
• 2 slices Bread

1. Drain and rinse the cooked chickpeas. Wash the salad leaves and cucumber, then chop the cucumber.
2. Squeeze the lemon and whisk its juice with the oil. Season to taste.
3. Toss the chickpeas, cucumber and leaves in the dressing. Serve with the bread.

Allergens: Wheat / gluten (bread). Check product labels and substitutions.

For 2 portions. Cooking time may need adjustment as portions change.

• 200 g Dried penne pasta
• 100 g Fresh baby spinach
• 2 Garlic cloves
• 0.5 Lemon
• 1 tbsp Olive oil
• 0.25 tsp Flaky sea salt
• 0.25 tsp Black pepper

1. Bring a large pan of water to the boil. Add the penne and cook for the time on its pack, until tender with a little bite.
2. Meanwhile, finely slice the garlic. Wash the spinach unless its pack says ready to eat. Finely grate the zest from the half lemon, then squeeze its juice.
3. Warm the olive oil in a large frying pan over a low heat. Add the garlic and cook gently for 1–2 minutes, stirring, without letting it brown.
4. Add the spinach and stir until wilted and hot. Reserve a mug of pasta water, then drain the penne.
5. Add the pasta, lemon zest and juice to the frying pan. Toss with a splash of reserved water to coat, adding a little more water if needed. Season with the salt and pepper and serve straight away.

Allergens: Wheat / gluten (pasta; check the pack). Check product labels and substitutions.

For 2 portions. Cooking time may need adjustment as portions change.

• 400 g Potatoes
• 1 can Canned chickpeas
• 300 g Fresh tomatoes
• 1 Onion
• 2 Garlic cloves
• 2 tbsp Olive oil
• 3 g Fresh thyme
• 0.5 tsp Flaky sea salt
• 0.25 tsp Black pepper

1. Heat the oven to 200°C / 180°C fan. Wash the potatoes and cut into roughly 2 cm pieces. Peel the onion and cut it into wedges.
2. Put the potatoes and onion on a roomy roasting tray. Toss with half the olive oil and half the salt and pepper. Roast for 20 minutes, turning once.
3. Drain and rinse the chickpeas. Wash the tomatoes and cut into chunky pieces. Peel and finely slice the garlic, then strip the thyme leaves from their stalks.
4. Add the chickpeas, tomatoes, garlic and thyme to the tray with the remaining oil, salt and pepper. Toss carefully and spread into a single layer.
5. Roast for another 20 minutes, until the potatoes are tender, the tomatoes have softened and the chickpeas are hot. If the potatoes need longer, return the tray to the oven until tender. Serve with the tray juices.

Allergens: Check ingredient labels for allergens.. Check product labels and substitutions.

For 2 portions. Cooking time may need adjustment as portions change.

• 300 g Fresh tomatoes
• 2 slices Bread
• 3 tsp Olive oil
• 10 g Fresh basil

1. Wash and chop the tomatoes. Tear the basil and mix with the tomatoes and oil. Season to taste.
2. Toast the bread, spoon over the tomatoes and serve straight away.

Allergens: Wheat / gluten (bread). Check product labels and substitutions.