Any kind of fish, wrap it in a foil parcel with a chopped up pepper, some mushrooms and any other veg you like, dash of olive oil and bung in some soy sauce and a tablespoon of Piri Piri spice or Tabasco . Bung it in the oven for 25 mins.

Spicy salmon and steamed veg, DONE!

Oven Roasted Brussels Sprouts

Ingredients:
1 pound fresh Brussels sprouts
1/4 cup olive oil
2-4 cloves garlic - minced or chopped very finely
1 lemon - seeds removed, sliced thin
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 375 degrees F/ 190 degrees C.
Wash the Brussels sprouts, cut off the ends, and remove any discolored, outer leaves.
Cut smaller Brussels sprouts into halves and larger ones into quarters.
Place the Brussels sprouts into a large bowl and toss them with the olive oil and minced or finely chopped garlic.
Spread the Brussels sprouts onto a baking sheet and season with the salt and pepper.
Tuck the lemon slices in between the Brussels sprouts.
Bake for 40 minutes, or until the Brussels sprouts are cooked through, and begin to caramelize.

Adjust the amount of garlic, salt and pepper used in this recipe, according to personal taste.
For a slightly spicy version, toss in a bit of red pepper flakes, or a few shakes of hot pepper sauce, before placing the Brussels sprouts in the oven.

SPICY LENTIL SOUP

Ingredients
1 large onion, chopped
2 cloves garlic, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
l litre (4 cups) vegetable stock
300g 1.5 cups red lentils
1 can chopped tomatoes
fresh corianderand plain low-fat yogurt to serve (optional)

Method

Put the onion, garlic and lentils in a pan. Sprinkle over the ground spices and stir to mix.
Pour over the hot stock, bring to the boil and simmer for 10 minutes.
Add the tomatoes and cook for a further 10-15 minutes, until the lentils have softened.
Blend the soup. If you wish, garnish with a swirl of yogurt and a scattering of fresh chopped corianderleaves on each bowl to serve.

Ingredients:

1/4 lb red split lentils
1 onion
2 cloves garlic
1 courgette
1 carrot
1 red pepper
1 tblsp tomato puree
1 can plum totatoes
1 tsp dried basil
1 tspn dried oregano
1 1/2 pints vegetable stock
Fresh basil to garnish.

Preparation method:

Prep: 10 mins
1. Chop onion, crush garlic and cook gently in enough water to cover the bottom of your pan.
2. Chop the tinned tomatoes and add to the onion and garlic.
3. Thinly slice the courgette, carrot and red pepper and add to the pan.
4. Add the dried herbs, lentils and tomato puree and mix well.
5. Turn the heat up until bubbling and add the stock.
6. Simmer for 45 mins.
7. Garnish with some basil leaves
8. Season and serve!

Makes six servings.

ngredients:

1 pound carrots, peeled and sliced
1 pound butternut squash, peeled and cut into cubes
1/4 cup orange juice
1/8 tsp nutmeg
Preparation:

Steam carrots and squash until tender, about 10-12 minutes. Transfer to a food processor. Add orange juice and nutmeg. Blend until smooth. Season with freshly ground pepper if desired.

This is a beauty to enhance any boring plate.

Ingredients

1 onion , chopped
2 sticks celery , sliced
1 carrot , cut into small dice
olive oil
pinch chilli flakes
½ tsp ground cumin
1 x 400g tin chopped tomatoes
400ml vegetable stock
1 x 400g tin black beans , rinsed and drained
150ml pot natural yogurt
small bunch coriander , chopped

Cook the onion, celery and carrot in 1 tbsp olive oil until softened. add the chilli flakes and cumin and cook for a minute. add the tomatoes, stock and beans then simmer for about 30 minutes, until the veg is tender.
Serve with a dollop of yogurt and some chopped coriander on top.