Ingredients

• 3 aubergines, cut into 4-5cm pieces
• 1 tbsp olive oil
• 2 red onions, thinly sliced
• 2 carrots, chopped
• 2 celery sticks, chopped
• 4 garlic cloves, thinly sliced
• 1 tsp ground coriander
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tbsp tomato purée
• 130ml red or white wine
• 750g fresh mixed tomatoes or 2 x 400g tins chopped tomatoes

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the aubergine on a large baking sheet and drizzle with the olive oil. Season well, then toss to coat. Roast for 1 hr until golden and tender. Will keep chilled for up to two days.
2. Heat a glug of olive oil in a large saucepan or casserole, then tip in the onions, carrots and celery. Fry gently for 20 mins over a medium heat, stirring often.
3. Add the garlic and spices, stirring for a couple of minutes. Add the tomato purée and mix well to combine. Pour in the wine and simmer for a couple of minutes until most of the liquid has been absorbed. Tip in the tomatoes and 400ml water (or if using canned tomatoes, use 200ml water).
4. Bring the ragu to the boil, then reduce the heat to a gentle simmer and leave to cook over a low-medium heat for 50 mins, stirring occasionally. Mix in the roasted aubergine. Can be frozen for up to three months. Defrost in the fridge overnight before reheating.

Ingredients

• ½ cauliflower, broken into florets
• 1 tbsp chipotle paste
• 1 tsp ground coriander
• ½ tbsp rapeseed oil
• 125g brown basmati rice
• ½ can black beans, drained
• 2 large tomatoes, deseeded and diced
• ½ red onion, very finely chopped
• 1 lime, juiced
• ½ bunch coriander, roughly chopped
• 1 medium, ripe avocado, finely sliced
• Pinch of chilli flakes, to serve (optional)

Method

1. Heat the oven to 200°C/180°C fan/Gas 6. Toss the cauliflower on a flat baking tray with the chipotle, coriander, rapeseed and some seasoning. Roast for 15-20 mins or until lightly charred and cooked through.
2. Cook the basmati rice according to pack instructions. Whilst still warm, toss it with the cooked black beans. Divide it between 2 deep bowls. Mix together the tomatoes, red onion, lime, coriander and a pinch of salt. Top the rice with the roast cauliflower, tomato salsa and sliced avocado. Finish with a pinch of chilli flakes, if you like.

Ingredients

• 2 large Maris Piper potatoes (approx 600g), peeled and cut into 3cm cubes
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 thumb-size piece ginger, crushed
• 1 large garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp mild curry powder
• 200g baby spinach, washed
• 400g pouch cooked brown basmati rice
• ½ small bunch mint, finely chopped
• ½ small bunch coriander, roughly chopped
• 1 lemon, juiced
• 1 red chilli, thinly sliced
• Mango chutney and dairy-free yogurt, to serve

Method

1. Bring a pan of salted water to the boil. Add the potatoes and cook for 6-7 mins. Drain and leave to steam-dry.
2. Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, spices and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.
3. Serve the pilaf in bowls, scattered with the chilli, and the chutney and coconut yogurt on the side.

Ingredients

• 1 large butternut squash (800g), peeled and cubed
• 3 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 celery sticks, chopped
• 1 garlic clove, crushed
• ½ tsp chilli flakes
• 400g can butterbeans
• 800ml low-salt veg stock
• ½ small bunch of thyme, tied
• 2 tsp white wine vinegar
• 4 tbsp fresh pesto
• Low-fat yoghurt and crusty bread, to serve

Method

1. Heat the oven to 200°C/180°C/gas 6. Pit the squash on a baking sheet and toss with 1 tbsp of the oil and a pinch of salt. Roast for 25-30 mins or until tender.
2. Heat the remaining oil in a casserole dish or saucepan with a lid. Add the onion and celery with a pinch of salt and fry over a low-medium heat for 10 mins, or until softened and translucent. Add the garlic, chilli and butterbeans and cook for 1 min more. Add the roasted squash with the stock, thyme and vinegar. Cover with the lid and cook over a medium heat for 10 mins.
3. Remove and discard the thyme. Blitz half the soup with a stick blender, leaving some whole bits of squash. Ladle the soup into bowls and top with a swirl of fresh pesto. Serve with a dollop of yogurt and chunks of crusty bread, if you like.

Ingredients

• ½ large cauliflower, cut into 2 thick slices
• 2 tbsp olive oil
• 1 tsp nigella seeds
• 1 tsp ground turmeric
• ½ tsp ground chilli
• 1 tsp ground coriander

For the dhal

• 1 tbsp olive oil
• 1 onion, sliced
• 1 garlic clove, crushed
• 1 thumb-sized piece of ginger, grated
• 2 tsp fennel seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 150g red lentils
• 1 tbsp tomato puree
• 200ml coconut milk
• 30g coconut flakes, toasted
• ½ small bunch of coriander, torn
• Dairy-free coconut yoghurt, to serve (optional)

Method

1. To make the dhal, heat the oil in a casserole dish or saucepan. Add the onion, along with a pinch of salt, and fry over a medium heat for 10-12 mins or until turning golden and sticky. Add the garlic and ginger and fry for 1 min more.
2. Add the spices and fry, stirring, for 1 min. Add the lentils, tomato purée, coconut milk and 450ml water, as well as a good pinch of seasoning. Gently simmer, uncovered, for 15-20 mins. Add a splash more water if it starts to stick to the pan.
3. Heat the oven to 200°C/180°C fan/gas 6 and line a flat baking sheet with baking parchment. Rub the cauliflower slices with the oil, spices and some seasoning. Lay on the prepared baking sheet and roast for 25-30 mins, or until golden around the edges and cooked through.
4. Spoon the dhal onto two plates and top with cauliflower steaks. Scatter over the coconut flakes and coriander, and serve with a dollop of yoghurt alongside, if you like.