Mix together the spinach, ricotta and butternut squash, seasoning to taste.
Squeeze out the water, and roughly chop the cooked spinach.
Microwave the spinach as per packet instructions.
Roast in a pre-heated oven at 200☌/180☌ fan/gas mark 6 for 20 minutes, or until soft.
In a baking tray, drizzle 2 tbsp olive oil over the M&S butternut squash slices.
Turn the cooked omelette on to a plate and top with the warm broccoli tips, drizzle with the zesty mayo and garnish with the remaining fresh coriander and spring onion.
In a bowl, combine the mayonnaise, lime zest, 1 tbsp lime juice, half the leftover coriander and 1 tbsp Korean BBQ paste.
Meanwhile, blanch or steam the broccoli tips for 2-3 minutes.
Pour the egg mix back into the pan, cook for 3-4 minutes on a low heat, then carefully flip the omelette onto a plate and slide it back into the pan to finish cooking.
Add the contents of the pan to the egg and mix well.
Add half of the Korean BBQ paste, the rice and half of the chopped coriander to the pan and mix thoroughly.
Slice the broccoli stalks and add them to the onion and garlic mix.
While the onions are cooking, cut the tips of the Tenderstem® broccoli off and reserve.
In a small frying pan, sauté the garlic and spring onions in 2 tbsp vegetable oil.
Finely slice the spring onions, reserving a handful of the green tops to garnish the finished dish.
Divide between serving dishes and serve with a side of green beans.
Season with salt and pepper and cook in the oven for 5-10 minutes, until crispy. Spread the mash evenly over the lentil mix, then fluff it up with a fork.
Transfer the lentil mix to an ovenproof dish (or keep in the pan if it’s ovenproof).
Heat the mash according to the packet instructions.
Meanwhile, preheat the oven to 160☌ fan/180☌/gas mark 4.
Add a splash of water if the pan becomes too dry.
Cover and simmer for 35-40 minutes, until the lentils are tender and most of the liquid has been absorbed.
Bring to the boil, then reduce the heat to medium-low.
Add the chopped tomatoes, stock and lentils.
Add the mushrooms and cook for another 5 minutes, then stir in the tomato purée and cook for another 30 seconds.
Season with salt and pepper and cook for 5 minutes until the veg begins to soften. Add the garlic, thyme, onion, carrot and celery.
Heat a splash of olive oil in a large non-stick frying pan over a medium heat.
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