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.

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