Herby lamb fillet with caponata

Serves 2 kcal483, fibre17g

For the caponata

• 3 garlic cloves

• 2 tsp Rapeseed oil

• 1 red onion, cut into wedges

• 1 aubergine, sliced and quartered

• 500g carton passata

• 1 green pepper, quartered, deseeded and sliced

• 6 pitted Kalamata olives, halved and rinsed

• 2 tsp capers, rinsed

• 1 tsp chopped rosemary

• 1 tsp balsamic vinegar

For the lamb & potatoes

• 4 baby new potatoes, halved

• 1 tsp chopped rosemary

• 1 tsp rapeseed oil

• 250g lean lamb loin fillet, all visible fat removed

• 240g bag baby spinach

• finely chopped parsley (optional)

 

1. Slice 2 of the garlic cloves for the Caponata, finely grate the other for the lamb and set aside. Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften. Tip in the aubergine and cook, stirring, for 5 mins more. Add the passata and pepper with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.

2. Meanwhile, heat oven to 190C/170C fan/ gas 5. Boil the potatoes for 10 mins, then drain. Mix the grated garlic with the rosemary and some black pepper, then rub all over the lamb. Toss the potatoes in the oil with some more black pepper, place in a small roasting tin with the lamb and roast for 15-20 mins. Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.

3. Stir the garlic into the caponata and serve with the lamb, either whole or sliced, rolled in parsley if you like, with the potatoes and spinach.

Potato & Lentil Curry with Crumbled Cauliflower (V)

Serves: 4 kcals 396

 

• 500g Maris pipers, roughly cubed

• 1 tin red split lentils - drained

• 70g tinned chickpeas

• 4tbsp curry powder

• 1 clove of garlic

• 1 thumb of ginger

• 1 small onion, peeled

• 2 green chillies

• 1tsp cumin seeds

• 1tsp ground turmeric

• 1 tin of chopped tomatoes

• 2 handfuls of spinach

• 500ml water

• 1 bunch of fresh coriander

• 1 small head of cauliflower

• Rapeseed or olive oil spray to sauté

 

1. Parboil the potatoes for five minutes, then drain.

2. Blend together the garlic, ginger, onion and chillies then heat some spray oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about three minutes on a gentle heat. Add the curry powder and cook for one minute more.

3. Put the potatoes, tomato, water and lentils in the saucepan and bring to the boil. Season.

4. Cook for about fifteen minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.

5. Add the spinach and chickpeas stir well and top with chopped coriander.

6. Meanwhile, prepare the cauliflower. Either grate it or blitz it in a food processor until it becomes a coarse crumb.

7. Transfer to a bowl and cover with cling film. Microwave for three minutes and serve with the curry.