One Ingredient, Three Meals

Preheat the oven to 190°C. Mix all the marinade ingredients together and season with black pepper and a pinch of salt. Rub it into the chicken thighs in a bowl and set aside.

Place some oil in a roasting tin. Put it in the oven to heat the oil. Meanwhile, slice the potatoes two thirds of the way down all the way across so you’ve a row of 2mm thin incisions. The more slices made evenly across, the quicker they will roast.

Remove the tin from the oven, toss the potatoes in the hot oil, season and return to the oven. Roast for 15 minutes.

Add the chicken and pepper pieces to the tray. Roast for a further 20 minutes, until the chicken is cooked through.

In a large pan, pour a little oil. Fry the onion and add the spices and chilli. Stir in the tomatoes, Marmite and pinto beans. Taste and season accordingly and gently simmer for 20 minutes until it’s reduced.

To make the butter, mix all the ingredients together, and crumble in the cheese as finely as possible. Serve the beans hot in bowls with a dollop of butter per serving.

Place a quarter of the butter into a large heavy based casserole pot and melt over a low heat. Add the finely chopped onion and sauté. Once bubbling, throw in the mushrooms. Stir through the bulgur wheat and sizzle for a few minutes.

Gradually add the stock and include 1 tbsp of Marmite. Once the stock is absorbed after about 20 minutes, the wheat should be cooked. Taste and add a bit more liquid if needed. Season again if you wish.

Sprinkle in the Parmesan and remaining butter, stir well.

Sprinkle any herbs you might want to include. Eat immediately.