* Remember - there must be at least 2 fresh veggies. I've highlighted them in the recipes in green

* For dishes including rice, you can use half a packet of pre-cooked rice instead. Add the rice 3 minutes before the end of cooking time, and reduce the amount of liquid by ¼ mug.

Fragrant pork & rice


2 sausages

1 tsp cooking oil

1 small onion, finely chopped

1 garlic clove, crushed

½  tsp each ground cumin and coriander

a third of a mug long grain rice

¼ mug water

½ vegetable stock cube

400g carton chopped tomatoes (or can - make sure it has a ring-pull)

Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a saucepan, then brown the meatballs well on all sides until cooked  Set the meatballs aside.

Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the water and tomatoes, and crumble in the stock cube. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning.