asparagus100g sliced mushrooms1-1 1/2 litres vegetable or chicken stock, heatedSea salt to tasteFresh ground pepper2 tbsp chopped Italian parsley1 Add the olive oil and oats to a large pan.2 Cook the oats for three to four minutes. Add the onion, garlic

, pitted 150g cherry tomatoes, halved Salt and pepper 1 tbsp olive oil200g halloumi, sliced 1 Place the new potatoes in a pan, cover with cold water and lightly salt to taste. Bring to the boil and simmer for 10-15 minutes, until cooked. Drain and set aside

Next time you reach for your can opener, make sure it's not to open a tin of sugar- and salt-packed baked beans. From fighting off fat to keeping your heart in good health, reap the body benefits of these four convenient and nutritious meals

Ingredients (serves 4)4 chicken breasts5 tbsp olive oil2 tsp cumin seeds, finely ground2 garlic cloves, crushedSalt and freshly ground black pepper400g wild rice, or white and wild rice mixed500g cooked beetroot, chopped into chunks1 bunch spring

cloves, peeled and crushedLeaves of one sprig of thyme1.2l vegetable stockSea salt and black pepper280g unsalted butter1 tsp of cumin seeds1 tsp ground cumin1 tsp paprika1 tsp honey2 tsp chives, finely chopped30g pumpkin seeds, toastedDollop of low

shredded coconut4 tbsp plain yogurt1 tbsp almond butter50g rolled oats (quick cooking)1 tbsp honey250ml water1/4 tsp salt Combine ingredients in a blender and process until smooth.The SkinnyCalories (per serving) 295Fat 9gCarbs 52g Protein 7gFibre 6g