Moroccan lamb with couscous Ingredients 350g essential Waitrose lamb neck fillet, thinly sliced 2 tsp harissa

paste 1 tbsp essential Waitrose vegetable oil 1 essential Waitrose onion, sliced 800g can essential Waitrose chopped tomatoes 50g pitted black olives, sliced (optional) 250g essential Waitrose couscous 400ml hot lamb stock 1 portion of frozen essential Waitrose extra fine whole green beans, to serve Method 1. Mix the lamb and harissa together and season. Heat the oil in a large saucepan and fry the lamb and onion for 5 minutes. 2. Add the tomatoes and olives, if using, half cover and simmer gently for 30 minutes, stirring occasionally. 3. Meanwhile, place the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Serve with the lamb and some cooked green beans. Quick veggie korma Ingredients 1 tbsp oil 500g bag frozen essential Waitrose Butternut Squash 1 tbsp mild curry powder 400g can essential Waitrose Lentils, drained 1 tbsp tomato pure 400ml vegetable stock 2 essential Waitrose Courgettes, thickly sliced 100g essential Waitrose Natural Yogurt Method Heat 1 tbsp oil in a large frying pan and fry 500g bag frozen essential Waitrose Butternut Squash for 5 minutes, cutting any larger pieces in half if required. Add 1 tbsp mild curry powder and cook for 30 seconds. Add 400g can drained essential Waitrose Lentils, 1 tbsp tomato pure and 400ml vegetable stock and cook for 2 minutes. Stir in 2 thickly sliced essential Waitrose Courgettes and cook for a further 2 minutes. Remove from the heat and stir in 100g essential Waitrose Natural Yogurt and season to taste. Serve with basmati rice. Keralan Fish Curry Ingredients 700g Waitrose Line Caught Prime Icelandic Haddock Fillets (in packs or from the service counter), skinned and cubed 2 tsp ground turmeric Vegetable oil spray 2 onions, thinly sliced 1 tsp cumin or black mustard seeds (or tsp of each)400ml can essential Waitrose Half Fat Coconut Milk 1 tbsp Cooks Ingredients Tamarind Paste 5cm piece fresh ginger, shredded 225g trimmed mangetout, halved lengthways

2 salad onions, thinly sliced 2 red chillies, seeded and thinly sliced Method 1. Sprinkle the fish with the turmeric and set aside. 2. Spray a large pan with oil and cook the onions with the seeds for 510 minutes until golden. Add the coconut milk, tamarind paste and shredded ginger and bring to a simmer. 3. Add the fish and mangetout to the pan, cover and simmer gently for 34 minutes until the fish is cooked. Scatter with sliced salad onions and chillies and serve with brown basmati rice. Fast tuna pasta bake Ingredients 300g essential Waitrose Penne pasta 350g tub essential Waitrose Cheese Sauce 195g can essential Waitrose Sweetcorn, drained 100g essential Waitrose Frozen Peas, defrosted 2 x 200g cans essential Waitrose Tuna Steak in Spring Water, drained 1 tbsp essential Waitrose Tomato Pure 50g essential Waitrose Medium Cheddar Cheese, grated Method 1. Cook the pasta in boiling water for 8 minutes, drain. Heat the cheese sauce in the same pan with the sweetcorn, peas, tuna and tomato pure. 2. Stir in the pasta, season and transfer to an ovenproof dish. 3. Sprinkle with cheese and place under a grill for 3 minutes until golden. Red Lentil soup 3 carrots, 1 big onion 1 lemon or lime 1 pack of red lentils bread or baguette.