Good food.
Less figuring it out.

Ingredients

• 500 g turkey mince
• 150 g frozen diced onions
• 1 × 400 g tin chopped tomatoes
• 1 × 400 g tin kidney beans, drained and rinsed
• Chilli seasoning — the packet amount for 500 g mince
• 1 tsp cooking oil
• 100 ml water, plus a splash more if needed
• 200 g dry basmati rice, to serve

Method

1. Heat the oil in a large saucepan over a medium heat. Add the frozen onions and cook for about 5 minutes, stirring, until softened.
2. Add the mince. Break it up with a spoon and cook for 8–10 minutes, stirring regularly, until browned all over.
3. Stir in the chilli seasoning, tomatoes, drained kidney beans and water. Bring to a gentle bubble, then simmer for 15–20 minutes. Stir occasionally and add a splash of water if it gets too thick. The mince should be cooked through and the chilli piping hot throughout.
4. While the chilli simmers, cook the rice following the packet instructions. Divide the rice and chilli between two portions.

Ingredients

• 200 g dry pasta
• 2 tins tuna (about 100–120 g drained per tin), drained
• 1 small tin sweetcorn (about 200 g), drained
• ½ cucumber, diced
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt
• A small pinch of salt, if needed

Method

1. Cook the pasta following the packet instructions. Drain, rinse under cold running water until cool, then drain well again.
2. While the pasta cooks, drain the tuna and sweetcorn and dice the cucumber.
3. Mix the mayonnaise and yogurt in a large bowl. Flake in the tuna, then add the sweetcorn and cucumber.
4. Fold in the cooled pasta until everything is coated. Taste, add a little salt only if needed, and divide into two portions.