Carrot, radish and almond salad (above)

• 1 big handful mint leaves
• 2 eggs

Step 1
Heat the oven to 180C/350F/gas 4.

Step 2
In a roasting tray, drizzle 50g whole, skin-on almonds with a little rapeseed oil, toss with ½ tsp smoked paprika and 1 pinch salt.

Step 3
Roast for 8 minutes, until crisp.

Step 4
Peel and grate 4 medium or 2 big carrots and ½ a red onion.

Step 5
Toss in a bowl with 6 sliced radishes, a handful each of raisins and dill, and season well.

Step 6
Pack into a lunch container.

Step 7
To serve, pour over 1 tbsp rapeseed oil and ½ tbsp cider vinegar, stir together and serve.

Step 8
Remove with a slotted spoon.

Step 9
Blitz to a puree with a squeeze of lemon.

Step 10
Season well.

Step 11
In a sheet of shop-bought shortcrust pastry, cut six discs big enough to line muffin tin holes.

Step 12
Slice or chop 150g cooked new potatoes and divide between the lined cases.

Step 13
Stir the pea puree with the egg mix.

Step 14
Pour on to the potatoes.

Step 15
Top with chunks of feta.

Step 16
Bake at 200C/400F/gas 6 for 25-30 minutes.

Step 17
Pack and go.