Simple courgette spaghetti
Melt ½ tsp coconut oil in a large pan over a medium-high heat. Add 1 tbsp ground almonds and a pinch of salt and toast for 2-3 minutes until golden brown. Remove the crumbs from the pan and set aside for garnish. In the same pan, cook 4 spiralised courgettes for 1-2 minutes until just tender. Set aside. Heat 2 tbsp extra-virgin olive oil in a new pan over a low heat and add 2 crushed garlic cloves and ½ tsp dried chilli flakes. Stir for 20-30 seconds until fragrant. Add the courgetti to the garlic and oil mixture and toss to coat. Turn off the heat and add 1 tbsp chopped fresh parsley and some seasoning to taste. Divide between two bowls and sprinkle with the almond crumbs.
Easy fish stew
Heat 2 tbsp olive oil in a large pan. Add 3 peeled, chopped carrots, 1 chopped celery stalk, 3 garlic cloves and 1 tsp fennel seeds. Cook for 5-6 minute, then add 2 chopped leeks, 2 x 400g tins of tomatoes, 1 x 400g tin of chickpeas and 900ml hot fish or vegetable stock. Season and bring to the boil, then cover and simmer for 15 minutes until slightly thickened and reduced. Chop 400g white fish into cubes and add to the pot. Cook for five minutes longer until the fish is cooked throughout. Ladle into bowls and serve.
Seabass and potato traybake
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Arrange 300g sliced potatoes, 1 deseeded and sliced green pepper and 1 sliced red onion on a large non-stick baking tray. Drizzle over 1 tbsp olive oil, season with salt and black pepper and sprinkle with 2 tsp chopped fresh rosemary. Toss to coat and roast for 25-30 minutes, stirring halfway through, until the potatoes are golden and crisp at the edges. Arrange 2 fillets of sea bass on top and top with a few lemon slices. Add 30g pitted black olives, if desired. Drizzle with an extra 1 tbsp oil and return to the oven for 8-10 minutes until the fish is cooked through.
Butternut squash risotto
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Combine 350g chopped butternut squash and 1 chopped onion on a baking tray. Drizzle with 2 tbsp olive oil, toss to coat and bake for 20-25 minutes until softened. Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 300g Arborio rice and cook, stirring, for one minute. Add 120ml white wine and cook, stirring, until absorbed. Make up 900ml hot chicken stock and begin adding to the pot one ladleful at a time, stirring until it has been absorbed before adding the next ladleful. After 15 minutes, the rice should be soft and creamy but still retain some bite. Place the roasted vegetables into a food processor and whizz until smooth, adding a splash of milk if needed to loosen. Stir this through the rice and season to taste. Divide between six plates and garnish with crispy bacon and sage leaves to serve.
Chicken and sweet potato traybake
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place 4 boneless chicken thighs into a roasting tin with 3 quartered red onions, 3 peeled garlic cloves, 2 tbsp fresh rosemary and 200g chopped chorizo. Add 2 cubed sweet potatoes, drizzle with olive oil and season with salt, black pepper and 2 tsp smoked paprika. Roast for 25-30 minutes. Remove from the oven, add 250g cherry tomatoes and 1 chopped red pepper. Spoon over the juices from the bottom of the tray and return to the oven for another 10 minutes. Stir in 250g baby spinach leaves and cook for a final five minutes, then serve.