Artichoke paella (pictured above)

Prep 5 min

Cook 25 min

Serves 1

½ onion, diced

Olive oil

1 garlic clove, peeled and sliced

½ red pepper, roughly sliced

1 handful arborio rice

1 pinch turmeric

Salt and pepper

½ vegetable stock cube

1 small handful frozen peas

A few pieces artichoke heart from a jar

Fry the onion in a splash of olive oil over a medium heat for a few minutes, until softened, add the garlic, then fry for a few more minutes. Just before the garlic starts to brown, add the red pepper, rice and turmeric, then season with salt and pepper.

Stir for a minute to coat the rice in the oil and turmeric, then add 100ml boiling water and crumble in the stock cube. Stir continuously while the water simmers and gets absorbed by the rice, gradually adding more boiling water, 100ml at a time, until the rice is tender and cooked – about 15 minutes – you will need about 400ml in total.

When the rice is cooked, stir in the peas and cook for about three minutes, then stir in the artichoke. Remove from the heat, season to taste and serve.

Singapore noodles with cashews

Prep 5 min

Cook 10 min

Serves 1

Miguel Barclay’s £1 Singapore noodles with cashews. Photograph: Dan Jones/Headline Home

1 sheet rice noodles

½ red onion, sliced

Sesame oil

1 garlic clove, peeled and sliced

1 pinch dried chilli flakes

A few green beans, halved lengthways

¼ carrot, cut into matchsticks

1 small handful salted cashew nuts

1 tsp curry powder

Soy sauce

Salt and pepper

Pre-cook or soak the rice noodles according to the packet instructions. Meanwhile, fry the onion in a splash of sesame oil over a high heat for about 30 seconds, then add the garlic and chilli flakes.

Just before the garlic starts to brown, add the beans, carrot matchsticks and cashew nuts, and cook for about five minutes, until softened. Add the curry powder and a splash of soy sauce, mix in the drained noodles, season with salt and pepper and serve.

Creamy cauliflower tagliatelle

Prep 5 min

Cook 20 min

Serves 1

Creamy cauliflower tagliatelle: ready in 20 mins. Photograph: Dan Jones/Headline Home

½ cauliflower, chopped into chunks

Salt and pepper

1 handful egg-free dried tagliatelle

1 mug almond milk

Olive oil



Keep some small, nice-looking cauliflower florets to one side for the topping.

Bring a pan of salted water to a boil, add the cauliflower chunks and cook for about 10 minutes, until soft. Meanwhile, cook the pasta in a pan of salted boiling water until al dente.

Drain the cauliflower, then blitz in a food processor with the almond milk and a generous pinch of salt and pepper, until smooth.

Season and fry the reserved florets in a glug of olive oil over a medium heat for about six minutes.

Drain the pasta, mix with the cauliflower sauce, and transfer to a plate. Top with the pan-fried florets, drizzle with a generous glug of olive oil, season and serve.

Potato arrabbiata

Prep 5 min

Cook 25 min

Serves 1

Mediterranean goodness: Miguel Barclay’s potato arrabbiata. Photograph: Dan Jones/Headline Home

1 handful baby potatoes (skin on)

Salt and pepper

1 garlic clove, peeled and sliced

Olive oil

1 pinch dried chilli flakes

200g passata

1 handful spinach

Cook the potatoes in a pan of salted boiling water for about 10 minutes, until cooked through, then drain.

Fry the garlic in a splash of olive oil over a medium heat for a few minutes, until it starts to brown, then add the chilli flakes, passata and cooked potatoes. Season generously with salt and pepper and simmer for about 10 minutes.

Add the spinach, simmer for a further minute, until wilted, then squash each potato with the back of a fork. Remove from the heat and serve.

Vegan £1 Meals by Miguel Barclay (Headline, £16.99) is out now