Tinned food is a storecupboard star (read Jack Monroe’s homage to it on p52) for five reasons: it’s practical, nutritious, waste-saving, good value – and yum

RECIPES AND FOOD STYLING: JESS MEYER. 

1 VEGGIE RECIPE Charred broccoli steaks with lentil salad and harissa yogurt

New veggie steak

PHOTOGRAPHS: TOM REGESTER. STYLING: VICTORIA ELDRIDGE

Serves 2-3 Hands-on time 30 min

EASY SWAPS

Try other veggie ‘steaks’ – such as butternut squash, cauliflower or celeriac. Grill until tender.

• 3 tbsp rose harissa (or 2 tbsp regular)

• 2 tbsp olive oil, plus extra for drizzling

• 1 large broccoli, sliced through the stem into 1cm thick steaks

• 2 lemons, halved

• 400g can black lentils, drained

• 280g jar mixed antipasti vegetables, drained

• 100g rocket, half finely chopped, half whole leaves

• 50g roasted almonds, roughly chopped

• 200g natural yogurt

1 Heat a griddle pan over a high heat. Mix 1 tbsp harissa with the olive oil.

Brush the broccoli steaks with the harissa oil and season well. Cook the broccoli steaks for 3-4 minutes on each side or until tender with good char lines. Set aside and keep warm. Add the lemons, cut side down, and griddle for 2-3 minutes until charred.

2 While the broccoli cooks, make the salad. Combine the lentils, antipasti, chopped and whole rocket, and the almonds. Season with the juice from the charred lemons, a drizzle of oil and a good pinch of salt. Stir to combine. 3 Combine the remaining harissa with the yogurt. 4 Arrange the lentil salad on a platter or plates, top with the broccoli and serve warm with the harissa yogurt. Per serving (for 3) 548kcals, 32.3g fat (5.4g saturated), 26.5g protein, 30.1g carbs (12.6g sugars), 0.6g salt, 15.4g fibre