We all know we eat to eat more plants and this mixed bean chilli is exactly the way to do it. Can be served in tacos, on nachos, on a baked potato or with rice - mix it up! Super simple, this is also a good recipe for meal prep as the chilli keeps well in the fridge for a few days.

When I was planning this recipe, I bought single cream to add to it as I wanted a really thick, indulgent soup. Let me tell you, I didn’t need it. This is basically a veggie smoothie and I’m here for it.

Delightful. That is all.

Let me tell you, I bloody love a cold noodle. Rice noodles, grated veggies and a sharp, zingy dressing? Sign me up.

Did I make a roastie/fajita crossover? Yes I did. I have no regrets.

Fill your freezer with bowls and bowls of comfort.

Every time. Fool proof.