Macros

45.71g carbs • 32.9g fat • 37.93g protein

Method (30 minutes)

1. Boil a kettle. Boil the puy lentils in lightly salted boiling water for 20 mins, then drain and set aside.

2. Peel and finely chop the ginger. Cut away the root from the little gem and separate the leaves. Thinly slice the red cabbage (leave in cold water until ready to use). Peel, julienne or grate the carrots. Thinly slice the spring onions and the red chilli (remove the seeds for less heat). Crumble the tempeh into 1cm pieces.

3. Make the ginger and tamari sauce: mix together the tamari, ginger and the juice from half the lime. Make the miso peanut dressing: mix together the peanut paste, white miso and maple syrup, then thin down with water to reach a drizzling consistency.

4. Heat a medium-sized non-stick pan with 1 tbsp oil on a medium heat. Add the tempeh and lentils and cook for 5 mins, until golden in colour. Add the tamari and ginger dressing and half the spring onion, cook for a further minute then set aside.

5. Make the Asian slaw. Drain the red cabbage and shake off any excess water. Add to a mixing bowl with the remaining spring onion, the juice from the remaining lime, the carrot and 1 tbsp sesame oil.

6.To serve, spoon the tempeh and lentil filling into the little gem cups. Drizzle over the miso peanut dressing, then garnish with the chilli and furikake. Serve the slaw on the side.

Coconut fish pie with sweet potato mash

It’s all the decadence of classic fish pie, but with a ‘mindful’ twist. We use sustainably sourced, UK-landed fish, replace heavy cream with creamed coconut, and make our airy mash from vitamin A-rich sweet potatoes.

Ingredients

• 2 tsp cornflour
• 60g creamed coconut
• 2 x 150g fish pie selection
• 1 leek
• 2 tsp wholegrain mustard
• 1 tsp smoked paprika
• 1 handful of fresh flat-leaf parsley
• 40g baby spinach
• 300g sweet potato
• 90g green beans

Macros

49.9g carbs • 31.26g fat • 35.99g protein

Method (35 minutes)

1. Boil a kettle. Peel and chop the sweet potatoes into 2cm pieces. Trim the green beans and thinly slice the leek, removing the root end. Roughly chop the parsley leaves. Remove the creamed coconut from the sachet and dissolve in a jug with 150ml boiling water.

2. Place the sweet potato in a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 5 mins then add the green beans and simmer for a further 5 mins. Heat a medium-sized pan with 2 tsp oil on a medium heat and fry the leek for 5 mins.

3. Pour 1 tbsp of the creamed coconut into a bowl and mix in the cornflour to form a smooth paste. Add the remaining creamed coconut to the leek pan with the cornflour mix, smoked paprika and mustard. Simmer gently for 5 mins, until the sauce thickens. Meanwhile, preheat the grill to high. Stir the fish and spinach into the leek pan. Place a lid on the pan and simmer for a further 5 mins, until the fish is cooked through. Stir in half of the parsley and season with sea salt and black pepper.

4. Drain the green beans and sweet potato. Set aside the green beans to keep warm. Mash the sweet potato with a potato masher (or with a fork).

5. Place the coconut fish pie mix into an ovenproof dish and spoon over the sweet potato mash. Place under the grill for 5 mins.

6. Serve the coconut fish pie on two warm plates alongside the green beans, and scatter over the remaining parsley.