SIMPLE storecupboard SUPPERS

Super-green broccoli pasta bowl

■ Serves 2 ■ Prep 5 mins

■ Cook 15 mins VEGAN

150g linguine
1 head of broccoli, cut into florets (save the stalk for soup or stock)
2 tbsp olive oil, plus a drizzle
1 garlic clove, sliced
2 tbsp pine nuts

1 Cook the pasta following pack instructions. Boil the broccoli for 1-2 mins, then drain well and pulse in a food processor or finely chop.

2 Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few mins. Tip in the broccoli and heat through. Add the drained pasta, a splash of the cooking water and toss. Drizzle with olive oil to serve.

PER SERVING 480 kcals, fat 24g, saturates 3g, carbs 46g, fibre 7g, protein 16g, salt 1g

Stir-fried pork with spicy black bean sauce

■ Serves 2 ■ Prep 10 mins ■ Cook 10 mins

300g trimmed pork tenderloin, cut into strips
1 tbsp cornflour
3 tbsp vegetable oil
1 onion, sliced
1 green pepper, sliced