Talk about a healthy spin! These Mexican-inspired lettuce boats are crammed with fibre-packing black beans, juicy sweetcorn, zingy pickled onion and creamy chipotle sauce. We serve carrot fries, a vitamin A source, on the side.

This creamy dish is made by simmering butter beans, mushrooms, shallot and garlic in a coconut yoghurt and sundried tomato sauce. Served with roasted potatoes and Tenderstem broccoli tossed in basil pesto.