1. Smashed new potatoes with cherry tomatoes and pesto

    RFO MAIN 472x310 NewPotatoes1. Cook 750g new potatoes in a large saucepan of boiling salted water for 20 minutes. Drain well and allow to cool a little.

    RFO MAIN 472x310 NewPotatoes12. Place the potatoes on a chopping board and squash them down with the base of a large saucepan (or with the flat of a kitchen knife). Transfer to a large serving platter.

    RFO MAIN 472x310 NewPotatoes23. Scatter 150g cherry tomatoes, some halved and some whole, over the salad. Drizzle with 75g fresh green pesto and serve warm or at room temperature.

    RFO MAIN 472x310 NewPotatoes3Calories 237 (12%), sugar 3.5g (4%), fat 9.6g (14%), saturates 1.3g (7%), salt 0.25g (4%), based on 4 servings.

  2. Creamy cauliflower and roasted peppers

    RFO MAIN 472x310 CauliflowerPepper1. Cook 1 large cauliflower in a large saucepan of boiling salted water for 6 minutes.

    RFO MAIN 472x310 CauliflowerPepper12. Drain 1 x 285g jar of roasted peppers antipasti, reserving the oil. In a bowl, mix 2 tbsp of the reserved oil and 1 tbsp warm water with 100g houmous.

    RFO MAIN 472x310 CauliflowerPepper23. Drain the cauliflower and arrange on a platter, scatter over the roasted peppers and drizzle over the houmous mixture, adding an optional sprinkle of crushed chilli to serve. Serve at room temperature.

    RFO MAIN 472x310 CauliflowerPepper3Calories 184 (9%), sugar 4.5g (5%), fat 13g (19%), saturates 1.6g (8%), salt 0.3g (5%), based on 4 servings.

  3. Roasted aubergines with sundried tomato paste

    RFO MAIN 472x310 RoastedAubergine1. Preheat the oven to gas 7, 220°C, fan 200°C. In a large bowl, mix 2 sliced aubergines with 1 x 190g jar sundried tomato paste, until the aubergine is well coated. You can even prepare this several hours before cooking, as the paste will prevent the aubergine from discolouring.

    RFO MAIN 472x310 RoastedAubergine12. Arrange in one layer on a large lined baking tray and roast for 25 minutes.

    RFO MAIN 472x310 RoastedAubergine23. Transfer to a serving platter and scatter over 25g Parmesan shavings. Serve at room temperature.

    RFO MAIN 472x310 RoastedAubergine3Calories 134 (7%), sugar 7.1g (8%), fat 8.3g (12%), saturates 2.1g (11%), salt 1.45g (24%), based on 4 servings.