Meanwhile, place the couscous, 1/4 tsp cinnamon, remaining oil and seasoning in a large bowl. Pour over 400ml boiling water, cover and allow to stand for 5 minutes. Fluff up with a fork and stir in the parsley. Serve with the pork kebabs.

Oak smoked ham and pepper fritatta

Serves 2
Prep time: 15 minutes
Cook time: 6 minutes

250g new potatoes
1 tbsp Rapeseed Oil
1 red pepper, diced
75g oak smoked ham, diced
4 medium eggs, beaten
2 tbsp semi skimmed milk

,p>Boil the potatoes for 10 minutes or until tender. Run under cold water then slice thickly.

Meanwhile, heat the oil in a 24cm frying pan and fry the pepper for 2 minutes. Add the sliced potatoes and fry for 1-2 minutes. Add the ham.

Mix the eggs and milk together and season.

Pour into the pan. Cook gently for 3 minutes, loosening the edges with a spatula.

Place under a preheated grill for 3 minutes until golden and set throughout.

Serve with a fresh leaf salad.

Chicken and tomato crumble
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

2 tbsp Rapeseed Oil
400g chicken breast, diced
200g frozen peas
195g can sweetcorn, drained
700g jar tomato pasta sauce
25g oats
150g wholemeal breadcrumbs

Heat the oil in a large frying pan and fry the chicken for 4-5 minutes. Add the vegetables and cook for a further 1-2 minutes. Add the pasta sauce, bring to the boil and simmer for 2-3 minutes until the chicken is cooked through. Transfer to a heatproof serving dish.

Mix together the oats and breadcrumbs and sprinkle over the chicken, place under a preheated grill for 1-2 minutes until golden.

ivillage uk

Rapeseed oil - a healthy choice