FREEDOM NEWSROOM

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Ingredients 1 tbsp olive oil 2 onions, halved and thinly sliced (320g) 4 garlic cloves, chopped 1½ tbsp smoked paprika 500g passata 500ml vegetable stock, made with 2 tsp bouillon powder 150g red lentils 400g frozen spinach 400g can borlotti beans 10g basil, chopped 2 tomatoes, cut into wedges 8 eggs

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Ingredients 1/4 cup lime juice 1/4 cup fish sauce 1/2 cup sweet chilli sauce 2 carrots 1 lebanese cucumber 330g cooked chicken 200g iceberg lettuce 20g mint 12 rice paper rolls

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Ingredients 1 tbsp neutral-flavoured oil 1 onion , finely chopped 1 garlic clove , crushed 250g potato, peeled and cut into 2cm cubes 250g carrot , cut into 2cm cubes 1 pepper (any colour), deseeded and cut into 2cm cubes 200g leek , finely sliced 1 tbsp tomato purée 1¼ litres vegetable stock 1 bay leaf 10g dill 4 skinless white fish fillets (about 400g; we used hake) 1 lemon , zested and juiced

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Ingredients 1 tsp Avocado Oil 10 ozs Extra Lean Ground Turkey 1 1/2 cups Green Cabbage (thinly sliced) 2 Carrot (medium, julienned) 1 1/2 tsps Turmeric 350mL Bone Broth 1/2 cup Pureed Pumpkin 1 cup Canned Coconut Milk (full fat) 1/4 cup Parsley (optional for garnish) 1/2 Lime (juiced)

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Ingredients 2 tablespoons extra-virgin olive oil 4 cups grape tomatoes, halved 1 medium shallot, sliced 3 cloves garlic, thinly sliced 1 teaspoon chopped fresh thyme, plus more for garnish ¼ teaspoon crushed red pepper 1 can no-salt-added white beans, rinsed 1kg mussels, scrubbed and debearded if necessary (see Tip) ½ cup dry white wine Lemon wedges for serving

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