INGREDIENTS

PREPARATION

450g mixed seasonal veg eg green beans, asparagus, peas, broccoli, broad beans

1 tbsp Olive Oil

400g Tagliatelle (can replace this with wholemeal pasta or noodles)

1 lemon

1 tbsp Dijon Mustard

3 tsps chopped chives

Prepare the vegetables accordingly i.e. slice and trim where necessary.

Cook the tagliatelle, adding the vegetables for the final 5 minutes of cooking time.

Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.

Drain the pasta and the vegetables, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well.

INGREDIENTS

PREPARATION

2 tbsps Olive Oil

1 clove garlic, crushed

Juice of 1 ½ lemons

Zest of 1 lemon

250g bunch Asparagus, cut into 3cm lengths

2 spring onions, finely sliced

85g bag Watercress, stalks removed

2 x 250g packs of boiled fresh beetroot , cut into quarters

Fresh Basil

Feta or Goats Cheese.

Make the dressing by adding the Olive Oil, garlic, some fresh basil and lemon juice together.

Cook the asparagus in water for 3 minutes. Drain and cool under the cold tap.

Put the beetroot in a large bowl and toss with two thirds of the dressing. Add the lemon zest and spring onions.

Add the watercress to the beetroot and tear in the remaining basil. Toss in the asparagus and season with black pepper.

Mix in the cheese lightly so that you don’t dye everything pink.

Pour the remaining dressing over the top.

INGREDIENTS

PREPARATION

1 tbsp Olive Oil

1 clove garlic, finely chopped or crushed

1 Cube Chicken Stock (low salt)

4 Chicken thighs, sliced into ribbons

2 Courgettes, sliced into strips

½ tsp garam masala

½ small bunch coriander, chopped

½ lemon juiced

75ml natural yogurt

1 tbsp fresh rosemary or thyme

2 tbsp freshly chopped mint

Simmer the lentils with the stock cube in enough water to cover, until tender, drain. Meanwhile heat the griddle pan.

Toss the chicken with half of the Olive Oil, then the garam masala. Toss the courgettes with the remaining Olive Oil and add the garlic.

Griddle the chicken and the courgettes on both sides. Add to the lentils

INGREDIENTS

PREPARATION

1 tbsp Olive Oil

1 garlic clove, sliced

500d courgettes, quartered lengthways and chopped

200g frozen peas

400g can cannellini beans, drained and rinsed

1 litre vegetable stock

2tbsps pesto

Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the stock and cook for a further 3 mins.

Stir the pesto through the soup with some seasoning, then ladle into bowls.