This tomato-based sauce can be used as a base for dishes like pasta, lasagne and even as a pizza topping! 1 tbsp olive oil2 white onions (chopped)2 cloves garlic (minced)1 tbsp tomato puree2 400g tins of chopped tomatoes1 tsp dried oregano or mixed italian herbs Heat the olive oil in a large pan over medium heat and add the onions.Cook the onions until they are soft and almost see-through, then add the garlic and tomato puree. Stir through.Then, add the chopped tomatoes and herbs and simmer for 20 minutesThis can be stored in jars in the fridge for one week, or frozen for up to two months.

  2 fillets sea bass ((descaled and pin-boned))250 g baby potatoes ((halved))1 red chilli (finely sliced)2 cm piece of fresh ginger4 garlic cloves2 tsp dried oregano1 lemon (juice of)2 tbsp olive oil200 g green veg of your choice Preheat the oven to 220 degreesPlace the halved baby potatoes in an ovenproof dish and toss with 1 tbsp of olive oil. Add some salt and pepper. Cover with tin foil.Place the potatoes in the oven and set a timer for 25 minutes.Whilst the potatoes are in the oven, prepare the seabass fillets by laying them in another ovenproof dish flesh-side down. Squeeze the lemon juice over the fish, then sprinkle over the crushed garlic, grated ginger and finely sliced red chilli. Remove the pith and seeds from the chilli if you don't want it too hot. Cover with tin foil.When the timer

500 g Lean Beef Mince1 white onion ((finely diced))1 tbsp dried mixed herbs ((optional))2 tsp harissa paste or tomato puree ((harissa paste will give a spicy, smokey flavour))1 medium egg ((beaten))Salt and Black Pepper if needed to season4 sesame seed topped burger buns ((toasted under the grill)) Mix all the ingredients together in a large mixing bowl. Make sure the ingredients are very well mixed.Shape into 4 burger pattiesPreheat the grill on medium-high heat and grill for 4-5 minutes on each side. Make sure the burger is thoroughly cooked through and no pink meat remains before serving.Top the burger with whatever you fancy and serve with homemade sweet potato chips, or a side salad.

  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.