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Middle Eastern-style vegan lunchbox
30 minutes
Moroccan grains & chicken salad
20 minutes
Farinata chickpea pancake canapés
25 minutes, plus resting
Mushroom bourguignon with celeriac mash
1 hour
Parsnip and pancetta spaghetti
35 minutes
Vegetarian toad in the hole
1 hour 25 minutes
One-pot pasta stew with borlotti beans and pancetta
55 minutes
Quinoa-crusted seabass and butternut squash chips
55 minutes
Florida grapefruit and seared king prawn salad
30-35 minutes
Alpro roast fig and almond porridge
10 minutes
Poached nectarines in elderflower and lemon syrup
30 minutes
Potato salad with a gherkin twist
25 minutes, plus cooling time
Vittoria tomato tricolore salad
10 minutes
Vittoria tomato and feta skewers
10 minutes
Heritage tomato salad
10 minutes
Spaghetti Al'Arrabiata
35 minutes
Mediterranean baked cod
35 minutes
Cauliflower cheese with anchovies
30 minutes
Sausage and roasted vegetable couscous
30 minutes
Puttanesca with spinach
20 minutes
Healthier fish and chips
50 minutes
Spanish-style squid with frazzled chorizo
70 minutes
Slow-cooker beef ragu
4 hours 35 minutes
Roasted vegetable and ham pasta salad
35 minutes
Moroccan fish and couscous parcels
40 minutes
Vegetable lasagne
1 hour 40 minutes
Best-ever roast beef with a mustard crust
2 hours 10 minutes
Baked bacon and leek winter risotto
1 hour
Salsa verde chicken
50 minutes
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