One-pan dinners

midweek meals

HEALTHY

Turmeric cod with chickpea traybake

Bulk out a simple cod dinner with filling chickpeas, flavoured with ginger, garlic and turmeric.

SERVES 2 PREP 10 mins COOK 45 mins EASY

400g can chickpeas, drained
and rinsed
2 tsp sunflower oil
2 garlic cloves, crushed
2 shallots, finely chopped
15g ginger, peeled and grated
2 tbsp tomato purée
200ml hot chicken stock, made
up with ½ stock cube

1 tsp ground turmeric
¼-½ tsp chilli flakes
2 x 125g pieces of cod
200g frozen spinach
10g coriander, roughly chopped,
or a few whole leaves, to serve

1 Heat the oven to 200C/180C fan/gas 6. Tip the chickpeas, oil, garlic, shallots, ginger, tomato purée, stock and most of the turmeric and chilli flakes into a 20 x 30cm roasting tin. Stir and season well, then bake for 20-25 mins until the mixture is bubbling and the liquid has reduced.

2 Meanwhile, pat the cod dry. Tip the remaining turmeric and chilli flakes, as well as a large pinch each of salt and freshly ground black pepper, onto a shallow plate and press the cod into the mixture to coat. Remove the roasting tin from the oven and nestle the cod and frozen spinach into the chickpeas. Cook for 10 mins, then carefully stir the spinach into the chickpeas. Return to the oven for 5 mins more until the cod is cooked through and opaque. Spoon into bowls and scatter over the coriander to serve.

GOOD TO KNOW healthy • low fat • low cal • fibre • iron • 3 of 5-a-day PER SERVING 341 kcals • fat 8g • saturates 1g • carbs 23g • sugars 4g • fibre 11g • protein 37g • salt 1g

BALANCED

Apricot-glazed chicken & lentil traybake

Let your oven do the work for you with this hands-off traybake.

SERVES 4 PREP 10 mins COOK 55 mins EASY

2 tbsp apricot jam
1 tsp sunflower oil
1 tbsp reduced-salt soy sauce
2 garlic cloves, crushed
1 tbsp rice vinegar
1 large cauliflower
275g dried green lentils, rinsed
700ml hot chicken stock
500g boneless, skinless
chicken thighs

1 Heat the oven to 200C/180C fan/gas 6. Combine the jam, oil, soy sauce, garlic and vinegar in a small bowl, season well and set aside. Tear the leaves off the cauliflower, discarding any discoloured ones, and set the rest aside. Cut the cauliflower stalk and florets into bite-sized pieces.

2 Combine the lentils, cauliflower stalks and florets and the chicken stock in a 20 x 30cm roasting tin or casserole, and season well. Roast for 20 mins. Season the chicken thighs and toss in the jam glaze to coat.

3 Remove