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1. Finely chop the onion and garlic. Fry for 5 minutes in a large saucepan.
2. Add the cinnamon, cumin, chilli powder and beef. Fry until the beef has browned.
3. Add the tomatoes, oregano, tomato puree and crumble in the stock cube.
4. Stir then top the ingredients up with some boiling water. Season and leave to simmer for 20 minutes with the lid on.
5. Remove the lid and simmer for a further 10 minutes.
6. After 10 minutes, replace the lid and leave to rest.
7. Meanwhile, prepare the rice and mixed beans according to instructions on the packet.
8. Also, slice the peppers and fry for 5 minutes.
9. Take four food containers and split the chilli beef, rice, beans and peppers between them.
10. Garnish with freshly chopped coriander and store in the fridge for up to four days.

For loads more meal prep ideas perfect for beginners, check out all my other meal prep recipes.

1. Finely chop the onion and garlic. Chop the pepper and chorizo into 1cm square pieces.
2. Heat some oil in a saucepan and fry the onion, garlic, pepper and chorizo for 5 minutes.
3. Add the tinned tomatoes, oregano, chilli powder and tomato puree.
4. Crumble in the stock cube and season with salt. Stir everything together, top the mixture up with boiling water and simmer for 15 minutes until thickened.
5. Meanwhile, cook the pasta according the instructions on the packet and drain from the water.
6. Also grill the chicken until cooked through.
7. When the sauce is done, remove from the heat and stir in the pasta.
8. Check the chicken is cooked then chop into pieces. Stir into the tomato pasta.
9. Separate into 4 containers and garnish with freshly chopped parsley.
10. Store in the fridge for up to 4 days and enjoy cold or reheated.

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1. Roughly chop the onion, garlic and chilli.
2. Heat some oil in a large saucepan and fry the onion, garlic and chilli for 5 minutes.
3. Peel, chop and deseed the butternut squash then peel and chop the carrot.
4. Add the vegetables to the saucepan along with some seasoning and crumble in the stock cube.
5. Top up the contents of the pan with water until just covered. Leave to simmer for 15 minutes.
6. Then separate the vegetables from the liquid, setting the liquid aside.
7. Use a hand or regular blender to blitz the vegetables until smooth. Add back in as much liquid as you like until you’re happy with the thickness of the soup.
8. Serve straight away or later reheated, garnished with freshly chopped parsley.

Love soup? Check out my really easy tomato soup recipe, made with Napolina plum tomatoes.

1. Preheat the oven to 180c / 350f.
2. Lay some aluminium foil on a baking tray. Chop the spring onions and place in the middle.
3. Put the salmon on top of the spring onions and place a lemon ring on top of each fillet.
4. Wrap the salmon up in a foil parcel and bake in the oven for 10 minutes.
5. Meanwhile, prepare the salad. Place the salad leaves in a bowl and chop the tomatoes, olives, cucumber, capers and beetroot. Then add to the bowl.
6. Mix everything together then split the salad between two tubs.
7. Once baked, take the salmon from the oven and leave to rest for 10 minutes. Then flake the fish over the tubs of salad using a folk.
8. Sprinkle pine nuts over each then cover and store in the fridge for up to 2 days.

Check out all my other meal prep recipes for more lunchtime inspiration.

1. Preheat the oven to 140c / 280f.
2. Pour the honey into a saucepan and slowly heat.
3. Meanwhile, slice the apples really thinly into rounds.
4. Place the apples on a wire rack, positioned on a baking tray.
5. Brush half the heated honey on one side of the sliced apples. Then sprinkle with cinnamon.
6. Bake in the oven for 15 minutes.
7. Remove from the oven, flip the apple slices over and brush over the rest of the honey.
8. Place back in the oven for a further 15 minutes.
9. Remove from the oven and leave to cool. Then enjoy.

Check out all my other apple based recipes.

1. Preheat the oven to 200c / 390f.
2. Slice the chicken into strips. Add to a bowl along with the sugar, oregano, cumin and oil. Squeeze in the juice from the lime.
3. Stir then cover. Leave the flavours to mingle in the fridge for 30 minutes.
4. Meanwhile, slice the onion into half-moons, finely chop the garlic and slice the peppers.
5. After 30 minutes, mix the onion and garlic into the chicken then pour into a roasting dish.
6. Make space for the peppers and add to the dish as well.
7. Drizzle with oil then cook in the oven for 30 minutes, stirring half way through cooking.
8. Once cooked, lay out 4 tubs and split the chicken and peppers between them.
9. Also add ½ and avocado each (sliced or chopped) and a ¼ of the can of beans each (cooked as per instructions on the tin).
10. Sprinkle with freshly chopped coriander and store in the fridge.

Enjoy cold or reheated in the microwave for up to 5 days.

1. Preheat the oven to 180c/350f.
2. Take a mixing bowl and add the flour, salt, bicarbonate of soda, baking powder, cinnamon and caster sugar. Stir to combine.
3. In a separate bowl, whisk together the milk, egg, oil and vanilla extract.
4. Pour the wet mix into the dry ingredients and mix together.
5. Grate the zucchini into the mixture then stir it in.
6. Pour into a loaf tin lined with greaseproof or parchment paper.
7. Lay the walnuts on top of the loaf, along the centre.
8. Bake in the oven for 45-55 minutes.
9. Remove from the oven and check the zucchini bread is cooked by poking a knife in.
10. Leave to cool then serve.

Love this recipe? Be sure to try my banana bread too.

1. Slice the cucumber lengthways and remove the seeds from the middle of each half, using a spoon.
2. Grate the cucumber and place into a sieve. Place the sieve on a bowl and cover. Leave for 1 hour to allow any excess water to drip out.
3. In a separate bowl, add the garlic, oil, lemon juice, mint and season with some salt and pepper. Stir to combine.
4. Mix in the greek yogurt then the cucumber (when it’s ready).
5. Leave in the fridge for at least a couple of hours to allow the flavours to infuse.

Love sauce with your food? Check out all my other sauce recipes.

1. Place a saucepan over a low heat on the stove and pour in the milk and cream. Stir and bring up to a gentle simmer.
2. Meanwhile, add the egg yolks and 75g of caster sugar to a mixing bowl. Whisk together until thick and pale in colour.
3. When the milk and cream are simmering, add the egg yolk and caster sugar. Stir continuously for 15 minutes to allow the mixture to thicken. Remain over a low heat so you don’t scramble the egg.
4. Once thickened, transfer to a heatproof dish and leave to cool completely in the fridge.
5. Meanwhile, add the mascarpone cheese, coffee, brandy and 50g of caster sugar to a mixing bowl. Whisk until smooth.
6. When the ice cream base has cooled, pour into the bowl of an ice cream maker along with the mascarpone flavouring.
7. Place the bowl in the machine and leave to churn until you’re happy with the consistency of the ice cream.
8. Serve sprinkled with cocoa powder and grated dark chocolate and enjoy.

Love ice cream? Check out all my other ice cream recipes.

1. Place a saucepan over a low heat on the stove and pour in the milk and cream. Stir and bring up to a gentle simmer.
2. Meanwhile, add the egg yolks and 75g of caster sugar to a mixing bowl. Whisk together until thick and pale in colour.
3. When the milk and cream are simmering, add the egg yolk and caster sugar. Stir continuously for 15 minutes to allow the mixture to thicken. Remain over a low heat so you don’t scramble the egg.
4. Once thickened, transfer to a heatproof dish and leave to cool completely in the fridge.
5. Meanwhile, blend the mango until smooth then add to a clean saucepan along with 50g of caster sugar.
6. Stir for 10 minutes over a low heat in order for the mango flavouring to thicken and reduce down.
7. Transfer to a heatproof dish and leave to cool in the fridge.
8. When the ice cream base and flavouring are cool, add to the bowl of an ice cream maker and leave to churn.
9. When you’re happy with the consistency of the ice cream, enjoy straight away or store in the freezer for up to a week.

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