These little crunchy, slightly spicy chickpeas are an amazing snack when you're feeling a bit peckish. They also make a really good bowl snack for when you're entertaining. They can form the base of crispy chickpea tacos too! Try them in a few different ways. 1 tin chickpeas (drained and rinsed)1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon chilli powder1 teaspoon ground coriandersalt & pepper1 tablespoon olive oil Preheat your oven to 220 degrees C and prepare a large baking tray lined with greaseproof paper.Combine all the ingredient in a bowl and mix well to coat the chickpeas with the spice mix. You could use a pre-made spice mix tooBake in the oven for 10-15 minutes until the chickpeas are crispy - but keep an eye on them because they can burn quickly!Drain the excess oil with kitchen roll and serve immediately

  4 large beetroot ((steamed vacuum packed is fine))220 g feta cheese ((cubed))1 handful coriander leaves40 g flaked almonds ((toasted))1 bag mixed salad leaves ((rocket, watercress and spinach))For the Dressing1 lemon (juice of)extra virgin olive oil For the SaladChop the beetroot up into 2cm cubesMix the salad leaves with the dressing and place in a large serving bowl.Place the cubed feta and beetroot on top of the leaves, and scatter the toasted flaked almonds on topSprinkle the coriander leaves on top. You could sub coriander for mint if you have a coriander aversion.For the DressingMix the juice from the lemon and around 4 tablespoons of olive oil together, some salt and pepper and set aside for drizzling over the salad.

Delicious little chocolatey sweet treats for that 3pm slump with a cup of tea 265 g pitted dates25 g pecan nuts (crushed)35 g almond butter10 g ground almonds1 tablespoon cocoa powderdesiccated coconut to decorate Put the dates in the microwave for 20 seconds to softenAdd the dates, pecans, cashews, ground almonds and almond butter (or peanut butter), and cocoa powder into a mixing bowl and use your hands to mix the ingredientsRoll into 14 (approx) equal sized balls and then roll them in the desiccated coconut.Place in the fridge for a few hours and then enjoy one with a cuppa.

A delicious, warming and surprisingly quick midweek meal that really hits the spot! 750 ml Vegetable Stock2 Inches Ginger Root (Peeled)1 Red Chilli1 Clove Garlic2 tbsp Miso Paste100 g Ramen or Soba Noodles (Dried Weight)2 tbsp Sesame Oil100 g Shiitake Mushrooms (Hydrated Weight)4 Spring Onions2 Heads Pak Choi1 tsp Soy Sauce400 g Tofu Block (Cubed) Cook your noodles to packet instructions, and rehydrate your mushrooms if needed. Drain the noodles and rinse in cold water then set asideWhile cooking, chop your vegetables. Dice half of the ginger while slicing the other half into discs. Chop half of the red chilli, leaving the other half whole, bash the ginger to break it up but keep it relatively whole, slice your mushrooms, shred the pak choi and shred the spring onions (keep the green and white bits separate)Heat the stock and simmer along with

Let's face it, Heinz and Branston do a bloody good baked bean, but did you know that you can make your own at home too? Here's a seriously quick recipe that takes less than 15 minutes to do and it'll keep in the fridge for a day or two. 1 tin haricot beans (drained and rinsed)1 small white onion (diced)1/2 teaspoon powdered garlic1/2 teaspoon smoked paprika1 tablespoon tamari, soy or Worcestershire sauce1 tablespoon brown sugar1 teaspoon dried chilli flakes ((optional))1 400g carton passata1 tablespoon olive oil Saute the onion in the oil, in a non-stick saucepan over medium heat for 3 minutes until see-through. Add all the other ingredients and simmer for 10 minutes. Add water if the mixture becomes too dry.Serve with a crispy jacket potato, or as a breakfast side.

This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli. 1 large brown onion (roughly diced)2 cloves garlic (minced)1 thumb sized piece fresh ginger root (grated)1 teaspoon black mustard seeds ((optional))1 400g tin chickpeas (drained and rinsed)1 400g tin chopped tomatoes1 400g tin coconut milk500 g white potatoes (diced into big chunks)2 large carrots (roughly chopped)1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes500 ml vegetable stock2 tablespoons olive oil Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger