Bonusmaxxing

1. Cook the pasta in plenty of salted water until al dente according to the package instructions. Reserve a mug of cooking water and drain.
2. Slice the beef into thin strips. Chop the onion, finely chop the garlic, and slice the mushrooms if they are not pre-sliced.
3. Heat 1 tbsp of olive oil in a large frying pan over high heat. Fry the beef strips for 1 to 2 minutes until browned all over, season with pepper and salt, and transfer to a plate.
4. Reduce the heat to medium. Add the remaining oil to the same pan and sauté the onion, bell pepper, and mushrooms for 5 minutes until the vegetables soften.
5. Add the garlic and oregano and fry for 1 minute more. Pour in the tomato sauce and let it simmer gently for 6 to 8 minutes.
6. Stir the pasta into the sauce. Add a splash of cooking water if the sauce is too thick.
7. Return the beef strips along with any juices back to the pan and heat for another minute, ensuring the meat does not overcook.
8. Taste and adjust seasoning with pepper and possibly more salt. Serve immediately.

Veggie swap. Replace the beef with 400 gr extra mushrooms and stir in 75 gr grated cheese at the end.

Tip. Slice the beef against the grain into thin strips; this makes it more tender in the pasta.

1. Cook the brown rice according to the package instructions. Drain and spread the rice out on a large plate to dry slightly.
2. Slice the beef into thin strips. Chop the onion, dice the carrot, and finely chop the garlic.
3. Beat the eggs with a pinch of salt. Heat 1 tbsp of oil in a wok or large frying pan and scramble the eggs until in large pieces. Remove from the pan.
4. Add the remaining oil to the pan and fry the beef strips over high heat for 1 to 2 minutes until browned. Transfer to a plate.
5. Sauté the onion, carrot, and bell pepper in the same pan for 4 to 5 minutes. Add the garlic and fry for 1 minute more.
6. Add the cooked rice and stir-fry for 3 to 4 minutes until the grains are heated through.
7. Return the beef and egg to the pan. Season with soy sauce, pepper, and a squeeze of lemon juice.
8. Roughly chop the parsley and sprinkle it over just before serving.

Veggie swap. Replace the beef with 400 gr firm tofu in cubes and fry until crispy before adding the vegetables.

Tip. Fried rice works best with dry rice; cook the rice earlier in the day and keep it covered in the fridge.

1. Cook the brown rice according to the package instructions.
2. Cut the chicken fillet into pieces. Chop the onion, slice the carrot into thin half-moons, slice the mushrooms, and finely chop the garlic.
3. In a bowl, mix the soy sauce, ketjap, broth, and cornflour until smooth.
4. Heat 1 tbsp of oil in a wok or large frying pan. Fry the chicken for 4 to 5 minutes until browned and nearly cooked through. Remove from the pan.
5. Add the remaining oil to the pan and stir-fry the onion, carrot, broccoli, and mushrooms for 5 to 6 minutes. Add the garlic in the last minute.
6. Return the chicken to the pan and pour in the sauce. Let it simmer for 2 to 3 minutes until the chicken is cooked through and the sauce is lightly thickened.
7. Taste and adjust seasoning with pepper and possibly a splash more soy sauce.
8. Serve the stir-fry over the brown rice.

Veggie swap. Replace the chicken with 380 gr drained chickpeas and add them briefly with the vegetables.

Tip. Slice the carrot thinly so it cooks at the same time as the broccoli and keeps the stir-fry nice and crunchy.

1. Preheat the oven to 220 °C. Line a baking tray with baking paper.
2. Cut the chicken fillet into small pieces and chop the onion. Chop the broccoli smaller so that the filling fits easily into the wraps.
3. Heat 1 tbsp of olive oil in a frying pan and cook the chicken with the onion for 5 to 6 minutes until the chicken is cooked through.
4. Add the broccoli and cook for another 3 minutes. Stir in the spinach and let it wilt briefly.
5. Remove the pan from the heat. Stir the pesto and half of the grated cheese into the warm filling. Season with pepper and a little salt.
6. Divide the filling among the Santa Maria wholemeal tortillas, roll them tightly, and place them seam-side down on the baking tray.
7. Brush the tops lightly with the remaining olive oil and sprinkle the remaining cheese over.
8. Bake the wraps in the oven for 8 to 10 minutes until lightly crispy and golden brown.

Veggie swap. Replace the chicken with 380 gr drained chickpeas and mash some roughly into the pesto for a hearty filling.

Tip. Do not overfill the wraps; two slightly flatter wraps will be crispier than one overstuffed one.

1. Cook the pasta in plenty of salted water for 1 minute less than indicated on the package. Reserve a mug of cooking water and drain.
2. Rinse the kidney beans and let them drain. Chop the onion and finely chop the garlic.
3. Heat the olive oil in a large frying pan. Sauté the onion and bell pepper for 4 to 5 minutes until they soften.
4. Add the garlic, paprika powder, and oregano and cook for 1 minute more.
5. Stir in the tomato sauce and kidney beans. Let simmer gently for 8 minutes, allowing the beans to absorb the sauce.
6. Stir the pasta into the sauce. Add a splash of cooking water if the mixture becomes too thick.
7. Stir half of the cheese into the macaroni and let it melt over low heat.
8. Sprinkle the remaining cheese on top, cover the pan, and let it sit for another 2 minutes until the cheese softens. Season with pepper and possibly salt.

Tip. Mash a few kidney beans against the side of the pan; this will naturally thicken and enrich the tomato sauce.