2 tbsp of extra virgin olive oil
2 tsp of zaatar
1 large red chilli
Juice 1 lime, plus wedges to serve
Step 1Preheat a griddle pan. Cut 2 of the avocados lengthways into 4 thick slices each, removing the skin and stones as you go. Drizzle all over with 2 tsp of oil, 1 tsp of zaatar and some seasoning.
Step 2Cook the avocado slices and the whole chilli on the hot griddle for 1-2 minutes each side, or until well charred. Keep warm.
Step 3Meanwhile, peel and stone the remaining avocado and mash with half the lime juice and seasoning. Finely chop the chilli, discarding the seeds, white membrane and stalk, and mix with the remaining oil, lime juice and zaatar.
Step 4Warm the flatbreads on the griddle. Spread with the mashed avocado, top with the charred avocado slices. Drizzle over the dressing and serve with extra lime wedges for squeezing over.
130g of baby leaf salad
1 tbsp of French dressing
50g of honey roast ham
2 large eggs
1 tsp of butter
1 multigrain wrap
Step 1Place the salad leaves in a bowl, add the dressing and toss lightly. Slice the ham into thin shreds. In another bowl, beat the eggs then stir in the ham and a little seasoning.
Step 2Melt the butter in a small frying pan, approximately 24cm in diameter, and tip in the omelette mixture. Using a fork, push the cooked mixture into the centre of the pan, tilting the pan so the uncooked eggs fill any gaps left behind. When the mixture starts to set, reduce the heat and cook gently for about 30 seconds until lightly set all over.
Step 3Meanwhile, warm the wrap under a preheated grill for 10-15 seconds on each side, or in the microwave on medium power for 10-15 seconds.
Step 4Slide the omelette onto the warmed wrap and arrange the salad on top. Tightly roll the wrap then slice to serve.
For the marinade:
100g of plain yogurt
20g of roughly chopped root ginger
2 large garlic cloves
2 /3 tsp of garam masala
2 /3 tsp of ground cumin
1 tsp of chaat masala
½ tsp of ground turmeric
2 tsp of concentrated tomato purée
For the rolls:
240g of paneer, cut into small strips 2cm wide x 5cm long
2 tbsp of vegetable oil
3 /4 of a small green bell pepper, thinly sliced
Good handful of thinly sliced red onion rings
50ml of tangy chutney
Freshly ground black pepper
For the wrap:
125g of plain flour, plus more to dust
1 tbsp of vegetable oil
6 -8 tbsp of water, or as needed
Step 1Blend together all the ingredients for the marinade. Season to taste with salt. Add the paneer, gently turn the pieces to coat, and leave to marinate as you prepare the dough.
Step 2Put the flour in a bowl and pour in the oil, water and a good pinch of salt. Knead together well; it will be a bit squelchy at the beginning but should become lovely and soft without cracks once it is done. Cover with a damp dish towel and leave to rest for 20 minutes.
Step 3To make the breads, place a tava or frying pan over a medium heat. Divide the dough into 10 pieces and roll each out on a work surface lightly dusted with flour into a thin, round bread around 13cm in diameter. Dust any excess flour off the bread and place on the pan.
Step 4Cook, turning once, until the bread has just a few light brown spots on both sides; it only takes a minute or so. Repeat to cook all the breads, stacking them on a dish towel, covering each with the corners as you go to help keep them soft. (You can also reheat them in some foil in the oven).
Step 5Now back to the rolls. Heat the 2 tbsp of oil in a saucepan, add the pepper and stir-fry for 2 minutes. Add the paneer and all its marinade and cook, stirring often, until the liquid has reduced and you can see oil in the pan, 6-8 minutes or so. You might need to add a splash of water at some point once the pan gets dry. Add the onions and cook for another minute, or until the liquid now just coats the ingredients and is still moist. Take off the heat.
Step 6Working quickly, spoon a line of the filling down the centre of each wrap, top with 1 tsp of chutney, wrap them up and serve hot.
350g of chicken mini breast fillets
3 peppers (different colours), deseeded and sliced
2 cardamom pods, crushed
4 tbsp of tikka curry paste
200g of low fat greek-style yogurt
270g of cherry vine tomatoes, chopped
12g of fresh mint leaves or coriander, chopped
Squeeze of lime
Seeded tortilla wraps
Step 1Preheat the oven to 200°C/Gas Mark 6. Line a large roasting tin with baking parchment or non-stick foil. Put the chicken, peppers and onion into the tin, add the tikka paste and 3 tbsp of yogurt, and season, then rub together. Roast for 25 minutes, stirring after 15 minutes, until the chicken is cooked through and golden with no pink meat.
Step 2Mix the chopped tomatoes with the mint or coriander, lime juice and seasoning. Warm the wraps. When ready to eat, spread the wraps with yogurt, top with the chicken and vegetables, and a spoonful of tomato salad, then fold or roll up.
Palm-sized piece of tofu, cut into cubes
1 tsp of garam masala
1 tsp of turmeric
Pinch of white pepper
Pinch of cinnamon
Heaped tsp of Greek yogurt
Courgette ribbons (using potato peeler)
For the raita:
Flat tsp of Greek yogurt
Squeeze of lemon juice
Step 1Make the raita first by mixing the Greek yogurt, mint leaves and lemon juice.
Step 2Soak a couple of wooden skewers in water to prevent from burning under the grill.
Step 3Mix the spices together with the Greek yogurt and add the tofu, making sure they are fully coated and then thread them onto the skewers. Place under the grill turning regularly until the tofu starts to bubble. When the tofu is ready, heat your wrap. Add the courgette ribbons and rocket to your wrap and top with the tofu and raita.
150g of beetroot, diced
150g of sweet potato, diced
1 tbsp of coconut aminos
¼ tsp of salt
¼ tsp of garlic powder
8 mountain bread wraps
½ cup of white bean pesto
20g of rocket
75g tomatoes, diced
1 avocado, diced
Step 1Preheat the oven to 200°C Fan. Line a baking tray with baking paper.
Step 2Spread the beetroot and sweet potato out on the tray, sprinkle with the coconut aminos, salt and garlic powder. Place in the oven to roast for 30 minutes.
Step 3Heat a sandwich press or non-stick frying pan on medium heat.
Step 4Assemble the wraps by overlapping two pieces of mountain bread and spreading with white bean pesto. Add the rocket, tomato and avocado. Fold the opposite edges over and roll to enclose all the fillings. Place in the sandwich press or press down with a spatula in a non-stick frying pan. Cook on both sides for a few minutes each. Slice in half and serve.
50g of cashews
2 garlic cloves
A thumb of ginger
1 chilli (optional)
A handful of mint, leaves only
1 tbsp of olive oil
800g of pork mince
100ml of boiling water
2 tbsp of tamari
1 tbsp of Worcestershire sauce
1 tbsp of raw cane sugar
1 red onion
2 mini romaine lettuces
Step 1Fill and boil your kettle. Warm a dry wok or frying pan on a medium-high heat. Add the cashews and toast them for 3-4 mins, tossing frequently, till golden. Tip the cashews into a sturdy bowl and use the end of a rolling pin or a jam jar to crush them slightly. Set aside.
Step 2Meanwhile, peel and grate the garlic and ginger. If you're using it, halve the chilli, scrape out the seeds and white pith (or leave them in for extra heat) and finely chop it. Grate the zest from the limes. Pick the mint leaves and roughly chop them.
Step 3Pour 1 tbsp olive oil into the empty wok or pan and warm it on a high heat. Crumble the pork mince into the pan and fry it for 5-6 mins, stirring occasionally, till browned.
Step 4Stir the ginger, garlic and chilli into the pan and fry for 2 mins. Pour in 100ml boiling water, along with 2 tbsp tamari and 1 tbsp Worcestershire sauce. Add 1 tbsp sugar and stir well. Bring to the boil, then turn the heat down a and simmer gently for 10 minutes.
Step 5Meanwhile, peel and finely slice the red onion. Trim the ends off the cucumber and slice it into thin strips. Peel the carrot, then use the peeler to shave it into ribbons. When you get down to the carrot's core, finely chop it. Pop the prepped veg into a salad bowl and tip in the cashews. Add half the chopped mint and squeeze in the juice from 1 lime. Toss together.
Step 6When most of the water in the mince has evaporated, add the lime zest and squeeze in the juice from the remaining lime. Add the remaining mint. Take the mince off the heat and stir well. Taste and add more tamari or Worcestershire sauce if needed.
Step 7Separate the mini romaine lettuce leaves. Fill the leaves with the spiced pork mince and fresh veg and serve.
500g of beetroot
2 cardamom pods
1 tsp of black onion seeds
1 tsp of mustard seeds
Sea salt and freshly ground pepper
2 tbsp of olive oil
1 red onion
100g of goat039 ;s cheese
150g of greek style yogurt
50g of rocket
A handful of mint, leaves only
4 white tortillas
Step 1Preheat your oven to 190°C/ 170°C Fan/Gas Mark 5. Trim and peel the beetroot. Slice into around 8 wedges each. Pop them in a roasting tin.
Step 2Crack 2 cardamom pods open with the flat side of your knife. Tip them into a pestle and mortar and roughly crush them. No pestle and mortar? Use a small, sturdy bowl and the end of a rolling pin or jam jar. Sprinkle the crushed cardamom seeds over the beetroot with 1 tsp each of black onion seeds and black mustard seeds. Sprinkle with a pinch of salt and pepper and drizzle over 1 tbsp of olive oil. Toss to mix. Slide into the oven and roast for 15 minutes.
Step 3While the beetroot is roasting, peel and slice the red onion into 6-8 wedges.
Step 4Break the goat's cheese into a small bowl and mash with a fork. Add the yogurt and stir to mix. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Season with a pinch of salt and pepper. Stir to mix and set aside.
Step 5When the beetroot has roasted for 15 mins, take the tin out of the oven. Add the red onion wedges and toss to mix. Slide back into the oven and roast for 25 minutes till the beetroot is tender when pierced with a knife.
Step 6While the veg roast, squeeze 1 tbsp of juice out of the remaining lemon half into a mixing bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Whisk with a fork to make a dressing. Toss the rocket in the dressing to lightly coat.
Step 7Pick the mint leaves off the sprigs and finely slice them. Wrap the tortillas in a loose foil parcel. When the beetroot has roasted for 20 minutes (35 minutes in total) and are very nearly ready, pop the tortillas in the oven on a shelf below the beetroot. Bake for 5 minutes to warm them.
Step 8Divide the tortillas between a couple of plates. Pile the roast beetroot and onion on top. Spoon over the goat's cheese and yogurt sauce, garnish with the chopped mint and serve.
4 wraps (you can use plain, wholemeal or seeded – whatever you prefer)
4 to 6 slices of hot salt beef or pastrami
A few thin slices of comté
4 -6 tbsp of sauerkraut
Gherkins, to serve
For the Russian dressing:
3 tbsp of mayonnaise
3 tbsp of tomato ketchup
3 tsp of horseradish sauce
A dash of Worcestershire sauce
3 tbsp of finely chopped banana shallot
2 gherkins, finely chopped
A pinch of smoked paprika
Step 1Preheat the oven to 180°C/160°C Fan.
Step 2To make the Russian dressing, mix together all of the ingredients and season with salt and pepper as needed.
Step 3Take half of the dressing and spread it over one side of each of the wraps, then divide the slices of comté, the hot salt beef or pastrami and the sauerkraut over two of the wraps. Lay the other wraps, sauce side down, on top.
Step 4Heat a large frying pan over a medium-high heat and, once hot, carefully transfer one Reuben wrap into the pan. Leave it to cook for about 3-5 minutes but keep an eye on the underside of the wrap – you want the heat high enough so that the cheese melts and the outside of the wrap browns, but not so hot that it burns – turn the heat down to medium if necessary. Once the bottom of the wrap is sufficiently browned and the comté has melted, place a large plate over the wrap, invert the pan so that the wrap is sitting browned-side up on the plate, then carefully slide the wrap back into the pan to brown the other side. After about 2 or 3 minutes, when the underside of the wrap is browned and the comté is oozing, slide the wrap onto a board. Repeat with the other Reuben wrap (you can keep the first in a warm oven while you cook the second). With a sharp knife, slice into wedges and serve with the rest of the dressing and dill pickles on the side.
1 tbsp of oil
1 red onion
1 jalapeno pepper or similar
1 garlic clove
1 wholemeal tortilla
1 handful of cheese
5ml of pure maple syrup
Salt and pepper, to serve
Step 1Put a dash of oil in a frying pan on a medium heat. Chop up the veg and crush the garlic. Add a pinch of salt, then add it all to the pan and mix to create salsa. Add maple to salsa then pour into a bowl and leave aside.
Step 2Break the eggs into a bowl, beat with a fork, then tip into the used salsa pan. Heat the pan again, keeping the eggs moving until they’re firm.
Step 3Lay the tortilla flat and spoon the eggs at one end. Add a handful of grated cheese and top with maple salsa. Roll it all up and enjoy.
Step 4The maple salsa can be stored in the fridge for up to five days.
750ml of boiling water
180g of watercress
260g of plain flour
50ml of olive oil
Large pinch salt
50 -100ml of water, room temperature