Ingredients225g salmon fillet (skinned)150g large prawns (peeled)1 egg2 tbsp. fresh chopped dill100g breadcrumbsGrated rind of 1lemonSalt and pepper to tasteCooked quinoaAsparagusSummer beans15g butter2 garlic cloves Method Place salmon and prawns in a food processor with metal blade attachment and whizz quickly until roughly chopped. Add an egg, dill, breadcrumbs, lemon zest and salt and pepper and mix all together. Divide the mix into 8 individual portions and for the fish cakes patties.Cook in a frying pan on a medium heat with a tablespoon of olive oil, for about 4 minutes on each side.Meanwhile melt the butter on allow heat and...

Mindfulchef have whipped up a gorgeous vegan dish using our lentil and wholegrain quinoa. Good-for-you cabbage is especially delicious when charred. Pair with creamy aubergine yoghurt, earthy lentils, quinoa, crunchy pistachios and golden tempeh. A colourful, flavourful vegan feast to brighten up your weeknight dinners. Serves 2.

The perfect salad! Crispy Quinoa adds texture among beautifully grilled veggies and greens. This is a crowd-pleaser and will easily become a staple meal in your house!

Roasted pork on a plate of veggies and quinoa covered in a creamy apple sauce. Serves 2.