All recipes serve two; multiply ingredients depending on number of guests

Smoky Sweet Halloumi and Green Chili Black Bean Tacos with Coriander Mayo

• 4 tbsp mayonnaise
• 1 lime
• 20 g fresh coriander
• 2 green chillies
• 400g tinned black beans
• 1 cloves garlic
• 4 tbsp vegetable oil
• 225g halloumi
• 2 tbsp honey
• 1 tsp smoked paprika
• 6 small flour tortillas

Add 4 tbsp of mayonnaise to a measuring jug, finely grate in the zest from the lime, and add the coriander. Blitz until smooth with a hand blender. Taste and adjust the seasoning.

Finely chop the chillies and add them to a large mixing bowl.

Drain the tin of black beans and add them to the bowl. Finely grate in the clove of garlic, add 2 tbsp of oil, and squeeze in the juice from the lime.

Fold everything together and season to taste with salt.

Cut 1 225g block of halloumi into 6 slices crossways.

Add the remaining 2 tbsp of oil to a large frying pan and place it over a medium-high heat.

Once the oil starts to shimmer and loosen, carefully lay in the halloumi. Fry for 2-3 minutes on one side, until golden, before flipping and repeating on the next.

Add 2 tbsp of honey and 1 tsp of paprika to the pan. Toss and flip the slices to coat them fully, then take the pan off the heat.

Spread the mayo onto six tortillas over two plates. Spoon over the beans, add the halloumi, and serve.

Quick Lamb Pide

• 200g Greek yoghurt
• 150 g self-raising flour
• 1 brown onion
• 2 cloves garlic
• 15g fresh mint
• 15g fresh parsley
• 1 tbsp olive oil
• 2 tbsp tomato purée/tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander seed
• 1 tsp smoked paprika
• 250g lamb mince
• 100g feta

Preheat the oven to 220°C.

Mix 150g of Greek yoghurt, 150g of self-raising flour and a pinch of salt in a large bowl until a dough starts to form. Lightly dust a clean work surface with flour and turn the dough onto it.

Knead the dough for two minutes until it’s relatively smooth. Transfer it back to the bowl and let it rest. Wipe the worktop clean.

Finely dice 1 onion and mince 2 garlic cloves. Finely chop 15g of mint and 15g of parsley.

Heat a medium frying pan over medium heat. Add 1 tbsp of olive oil and when shimmering, add in the onions, garlic, 2 tbsp of tomato paste, 2 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of smoked paprika and a pinch of salt. Cook for about 8-10 minutes until the onion is softened and golden.

Once the mix is aromatic, add in 250g lamb mince and break it apart with a spoon. Cook for 5 minutes in the spices.

Add half the chopped mint and parsley to the lamb mix and stir through. Season to taste with salt and pepper. Once the herbs and lamb mix are combined, remove the pan from the heat and let it cool. Meanwhile, get on with the rest of the dish.

To make the pide, divide the dough in half. On some parchment paper, roll each half into large rectangles. Spread the lamb mixture over the middle of each rectangle, then fold the edges over by about 2cm, then pinch and twist both ends to create a boat shape.

Transfer the pides to a flat baking sheet. Bake for 10-12 minutes or until the crust is golden brown. Timer Instruction: hey the crust should be nice and golden brown and puffed up.

Mix the remaining 50g of yoghurt and 100g of feta in a measuring jug, and blitz with a hand blender until smooth. Season to taste with salt and pepper.

Top the pide with dollops of the feta yoghurt mixture and sprinkle over the remaining mint and parsley to garnish. Tuck in!

Thai Curry Style Chicken Wings

• 1 tsp mild chilli powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 500g chicken wings
• 30g fresh coriander
• 150g basmati rice
• 400g tinned coconut milk
• 2 tbsp red Thai curry paste
• 1 tsp cider vinegar
• 1 tbsp honey

Preheat the oven to 210°C and line a large baking tray with baking paper.

Add the chilli powder, turmeric, cumin, and a pinch of salt to a large mixing bowl and mix.
Add the chicken wings to the bowl and give everything a good mix, ensuring the wings are well coated.

Lay the coated wings on to the lined tray, ensuring they are well-spaced.
Roast in the oven for 20-25 minutes, until charred in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait.

Finely chop 30g of coriander and set aside. Tip the rice into a medium saucepan along with 300g of coconut milk, 50ml of water and a generous pinch of salt. Put the pan over a high heat, bring to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 10-12 minutes, until the liquid has been absorbed by the rice and the grains are soft with a very slight bite.

Heat a small saucepan over medium heat. Add the remaining 100g of coconut milk and 2 tbsp of red Thai curry paste, then whisk to combine. Once smooth, add 1 tsp of cider vinegar, 1 tbsp of honey and bring to a simmer. Season with salt and pepper to taste.

Once the timer for the rice has gone off, fluff the rice with a fork and fold in half of the chopped coriander.

Remove the wings from the oven, pour over the Thai curry sauce and toss to coat evenly in the sauce.

Divide the rice between plates and top with the chicken wings. Garnish with the rest of the coriander. Get messy and tuck in!

Spicy Gazpacho with Smoky Baked Tortillas

• 2 small flour tortillas
• 6 tbsp olive oil
• 1 tsp smoked paprika
• 1 cucumber
• 1 bread roll
• 1 red chilli
• 1 red bell peppers
• 200g cherry tomatoes
• 1 tbsp cider vinegar

Preheat the oven to 200°C. Rub the tortillas with 2 tbsp of the oil, 1 tsp of smoked paprika, and a generous pinch of salt on a small baking tray. Bake in the oven for 6-8 minutes, until golden and crisp. Get on with the rest of the dish in the next steps while you wait.

Cut the cucumber into bite-sized chunks and add it to a mixing bowl. Rip the bread roll into chunks and roughly chop the red chilli. Deseed the red bell pepper before roughly chopping it up too.

Add everything to a large mixing bowl along with the cherry tomatoes, and blitz until smooth with a hand blender.

Slowly blend in 3 tbsp of oil, then season with 1 tbsp of vinegar and a good pinch of salt.

Divide the gazpacho between bowls, drizzle over 1 tbsp of oil, and serve with the crispy tortillas.

Lamb & Feta Orzo

• 3 tbsp olive oil
• 250g lamb mince
• 1 brown onion
• 3 cloves garlic
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 4 tbsp tomato purée/tomato paste
• 187 ml white wine
• 200g orzo
• 1 chicken stock cube
• 15g fresh parsley
• 15g fresh mint
• 100g feta

Fill a kettle with water and put it on to boil. Place a large frying pan over a medium-high heat – this will be for the lamb.

Peel, halve, and finely dice 1 onion. Peel and slice 3 cloves garlic. Add 2 tbsp of olive oil to the preheated pan. Season the lamb mince with salt and pepper, then crumble the lamb into the pan. Fry, tossing and breaking the lamb up occasionally for 6-8 minutes, until golden and crisp.

Add the onion, garlic, 2 tsp of paprika, 1 tsp of cinnamon and a pinch of salt to the pan. Sweat down for 4-5 minutes until the onion is translucent and soft. Crack on with a bit of washing up while you wait.

Once the onions are soft add 1 tsp of dried oregano and 4 tbsp of tomato paste. Fry for a further 2-3 minutes until dark and sticky.

Tip 187ml of white wine into the pan and reduce by S, stirring constantly and scraping the bottom of the pan all the while.

Add 200g of orzo, 1 stock cube and 500ml of water, then mix to coat the grains in the mixture. Bring everything up to a boil over a high heat. Reduce the heat to medium and simmer for 8-10 minutes, until the orzo is soft and the sauce has reduced to a loose, glossy glaze that coats the grains. If it starts to get too thick, just add a splash of water. Make the topping while you wait.

Roughly chop 15g of parsley and 15g of mint, then add to a small bowl. Crumble 100g of feta into the bowl. Drizzle 1 tbsp of olive oil on top and gently mix to coat.

Divide the orzo between bowls and finish with the feta salad on top. Dig in!

Roast Tomato, Bean and Mozzarella Salad with Chilli Dressing

• 500g plum tomatoes
• 6 tbsp vegetable oil
• 1 tbsp mild chilli powder
• 1 tsp chilli flakes
• 2 cloves garlic
• 1 tbsp sesame seeds
• 2 tbsp cider vinegar
• 10 g fresh coriander
• 1 green chilli
• 400g tinned butter beans
• 150g mozzarella ball

Preheat the oven to 230°C – this will be for the tomatoes later.

Cut 500g of tomatoes into bite-sized wedges.

Toss the tomatoes with 2 tbsp of the oil and a generous pinch of salt on a medium baking tray, then ensure everything is spread out evenly. Roast for 10-12 minutes, until charred in places. Get on with the rest of the dish in the next steps while you wait.

Add the remaining 4 tbsp of oil to a small saucepan, along with 1 tbsp of mild chilli powder and 1 tsp of chilli flakes. Peel, then finely grate in two cloves of garlic and add 1 tbsp of sesame seeds.

Place the pan over a medium heat and allow the garlic to start frying.

Once the garlic starts to colour a little, take the pan off the heat and add 2 tbsp of vinegar. Set aside to cool.

Finely chop 10g of coriander, then thinly slice one green chilli.

Add 1 drained 400g tin of beans to a bowl and rip in chunks from 150g of mozzarella. Toss with the chopped coriander and a generous pinch of salt.

Divide the beans and mozzarella between plates and top with the roast tomatoes. Spoon over the dressing, scatter over the green chilli rounds, and serve.

BYO Pork Buns with Cheat’s Apple Sauce and Spiced Slaw

• 2 pork chops
• 1 tbsp miso paste
• 2 tbsp vegetable oil
• 2 granny smith apples
• 2 tbsp cider vinegar
• 1 tbsp caster sugar
• 0.5 large savoy cabbage
• 4 tbsp mayonnaise
• 1 tsp garam masala
• 1 clove garlic
• 10 g fresh ginger
• 2 brioche burger buns

Preheat the oven to 230°C and line a small tray with tin foil. Plonk two pork chops onto the tray along with 1 tbsp of miso and 2 tbsp of vegetable oil. Massage the oil and miso into the pork chops, coating them fully.

Whack the whole tray into the oven and roast for 10-12 minutes, until golden in places and opaque white throughout. Get on with the apple sauce in the next step while you wait.

Coarsely grate two apples around their cores straight into a large mixing bowl. Tip in 2 tbsp of vinegar and 1 tbsp of sugar, then give everything a good mix.

Microwave the apple mix on full power for 6-7 minutes, until reduced and jammy. Give everything a stir halfway through.

Thinly shred half a savoy cabbage and chuck it into a large mixing bowl. Add 4 tbsp of mayonnaise, 1 tsp of garam masala, then peel and finely grate in one clove of garlic and 10g of ginger. Give everything a good mix and season to taste with salt.

Once the pork is ready, slice each chop crosswise at ½cm intervals and transfer them to a small bowl. Slice two brioche buns sideways through the middle and load them onto another plate. Bring the apple sauce, pork, buns and slaw to the table. Dive in and build your own!

Roast Buffalo Wings with Blue Cheese Gem Salad

• 500g chicken wings
• 3 tbsp vegetable oil
• 1 tbsp sesame oil
• 75g creamy blue cheese
• 2 tbsp cider vinegar
• 2 heads little gem lettuce
• 10g fresh chives
• 5 tbsp sriracha
• 1 tbsp sesame seeds

Preheat the oven to 230°C. Tip 500g of chicken wings onto a large tray, then add 2 tbsp of vegetable oil and 1 tbsp of sesame oil. Season with a generous pinch of salt. Rub the oils and salt all over the wings, then spread everything out to one even layer. Roast in the oven for 20-25 minutes, until golden and crisp.

While you wait, make the dressing. Tip 75g of blue cheese into a large mixing bowl and add 2 tbsp of cider vinegar and 1 tbsp of vegetable oil. Mash everything together with a fork, then add warm water 1 tbsp at a time. Beat well after each addition, until a loose mayonnaise-like consistency forms.

Slice the roots from 2 heads of lettuce and break them down into their individual leaves. Halve 10g of chives crosswise.

When the wings are 5 minutes off, toss the baby gem and chives into the bowl with the dressing. Mix everything together, then season to taste with salt and pepper.

Once the wings are ready, squeeze over 5 tbsp of sriracha and toss everything together on the tray. Transfer the wings to a serving plate and scatter over 1 tbsp of sesame seeds. Serve with the salad.

Loaded Sweet Potato Home Fries

• 2 large sweet potatoes (approx. 220g each)
• 4 tbsp vegetable oil
• 0.5 ea large savoy cabbage
• 200g fresh spinach
• 2 small avocados
• 1 lime
• 10g fresh chives
• 75g creamy blue cheese
• 2g sesame seeds

Preheat the oven to 210°C. Cut two large sweet potatoes into French fry-like batons and tumble them onto a large tray.

Drizzle over 2 tbsp of vegetable oil, season with a generous pinch of salt and give everything a toss on the tray. Spread the fries out to one even layer. Roast for 20-25 minutes, until golden and soft throughout.

Shred 0.5 of a savoy cabbage and chuck it onto another large baking tray. Drizzle over 2 tbsp of the oil. Season generously with salt and toss everything together.

Spread the cabbage out to one even layer and roast in the oven for 15-20 minutes, until golden and crisp in places.

Put 200g of spinach into a large mixing bowl and cover tightly with cling film. Microwave on full power for 4-6 minutes, until the leaves have darkened and wilted.

Use a small knife to cut two avocados in half lengthwise around their stones. Use a tablespoon to scoop out the stones, then use the spoon to scoop the flesh out of the skins into the bowl with the spinach. Finely grate in the zest from one lime and squeeze in its juice. Mash everything together with a fork, season to taste with salt and pepper.

While you wait for the potatoes and cabbage, cut 10g of chives in half crossways and crack on with a bit of washing up.

Once the sweet potatoes are ready, scatter over the semi-crisp cabbage. Rip over marble-sized chunks from 75g of blue cheese and scatter over the chives. Sprinkle on 2 tbsp of sesame seeds and serve.

Ben Ebbrell is a chef and co-founder of Sorted Food, as well as the meal planning app Sidekick.