Ingredients

• 2 tomatoes, halved
• 2 tsp olive oil
• 4 eggs
• Couple sprigs parsley, chopped
• 1 garlic clove, finely chopped
• 2 wholewheat baps

Method

1. Brush the cut side of the tomatoes with a little of the oil then cook them on a low heat, cut-side down in a small, non-stick frying pan. While they cook, beat the eggs with seasoning and the chopped parsley in a small bowl. Turn the tomatoes over to briefly heat on the other side and then set aside.
2. Wipe the pan, then add the remaining oil and cook the garlic on a medium heat for a few seconds, stirring all the time until softened. Pour in the egg mixture and cook, stirring occasionally over the heat. Once it's almost set flip over to cook the other side for a few seconds more.
3. Halve the baps and squash on the tomatoes, quarter the omelette and serve two pieces inside each bap.

Ingredients

• 2 tsp rapeseed oil
• 1 large leek (315g), thinly sliced
• 2 garlic cloves, chopped
• 400g can barley (don't drain)
• 2 tsp vegetable bouillon
• 1 tsp finely chopped sage
• 1 tbsp thyme leaves, plus a few extra to serve
• 160g cherry tomatoes
• 50g finely grated parmesan
• 2 skin-on cod fillets or firm white fish fillets

Method

1. Heat 1 tsp oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently until softened, adding a splash of water to help it cook if you need to.
2. Tip in the barley with its liquid, then stir in the bouillon, sage and thyme. Simmer, stirring frequently for 3-4 mins. Add the tomatoes and cook about 4-5 mins more until they soften and start to split, adding a drop more water if necessary. Stir in the parmesan.
3. Meanwhile, heat the remaining oil in a non-stick pan and fry the cod, skin-side down, for 4-5 mins. Flip the fillets over to cook briefly on the other side. Spoon the risotto into two bowls. Serve the cod on top with a few thyme leaves, if you like.

Ingredients

For the veggie meatballs:

• 2 tsp rapeseed oil, plus extra for greasing
• 1 small onion, very finely chopped
• 2 tsp balsamic vinegar
• 100g canned red kidney beans
• 1 tbsp beaten egg
• 1 tsp tomato purée
• 1 heaped tsp chilli powder
• ½ tsp ground coriander
• 15g ground almonds
• 40g cooked sweetcorn
• 2 tsp chopped thyme leaves
• 1 garlic clove, finely chopped

For the tomato courgetti:

• 2 large or 3 normal tomatoes, chopped
• 1 tsp tomato purée
• 1 tsp balsamic vinegar
• 2 garlic cloves, finely chopped
• 2 courgettes cut into 'noodles' with a spiralizer, julienne peeler, or by hand

Method

1. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
2. Heat oven to 220°C/200°C Fan/Gas mark 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

Ingredients

• 2 bunches salad onions, trimmed
• 270g pack mixed small tomatoes, halved
• 50g bag watercress

For the dressing:

• 1 salad onion, steeped in vinegar
• 2 tsp white wine vinegar
• 2 tbsp extra virgin olive oil
• ½ tsp wholegrain or Dijon mustard
• Good pinch of golden caster sugar

Method

1. Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.
2. Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.
3. To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

Ingredients

• 2 large flat mushrooms (about 85g each), stalks removed and chopped
• Rapeseed oil, for brushing
• ½ garlic clove, grated (optional)
• A few thyme leaves
• 2 tomatoes, halved
• 2 large eggs
• 2 handfuls rocket

Method

1. Heat oven to 200°C/180°C Fan/Gas mark 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
2. Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.