Ingredients

• 1 large or 2 medium aubergines
• 4 tbsp olive oil
• 1 tsp chilli flakes
• 1 lemon, juiced
• 2 x 400g chickpeas, drained
• Small handful of mint, finely chopped, plus some whole leaves to serve
• 2 tbsp toasted pine nuts
• 200g reduced-fat feta, crumbled

Method

1. Thinly slice the aubergine lengthways into 1cm-thick pieces, then slice each into three strips. Toss with 2 tbsp of the oil and some salt. Heat a griddle pan over a high heat or until almost smoking, then griddle the strips for 2-3 mins on each side until tender. Transfer to a large bowl (you can also barbecue them if you prefer).
2. Mix the chilli flakes, lemon juice and remaining oil together with some seasoning. Tip the chickpeas into the bowl with the aubergine, add the dressing and mint, then toss everything together. Tip onto a serving platter, scatter over the pine nuts and feta, and scatter over some mint leaves to serve.

Ingredients

• 2 tbsp sesame oil
• 200g smoked tofu, cut into 1cm cubes
• 200g vermicelli rice noodles
• 2 tbsp rice wine vinegar
• 1 tbsp light brown soft sugar
• 1 tbsp vegan fish sauce
• 14 rice paper wrappers
• ½ small bunch of mint, leaves picked
• ½ small bunch of coriander, leaves picked
• 1 large carrot, cut into thin matchsticks
• ½ cucumber, cut into thin matchsticks
• 1 tbsp sesame seeds

For the sauce

• 100g smooth cashew butter
• 1 tbsp light soy sauce
• 1 tbsp red wine vinegar
• 1 small garlic clove, crushed

Method

1. Heat 1 tbsp sesame oil in a large, non-stick frying pan over a medium heat. Pat the tofu dry, then fry for 5 mins until golden and crisp. Remove to a bowl and set aside.
2. Tip the rice noodles into a deep heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15 mins, then drain and rinse under cold running water to halt the cooking process. Whisk together the remaining sesame oil, the rice vinegar, brown sugar and fish sauce, then tip in the noodles and toss to coat.
3. For the dipping sauce, combine the cashew butter, soy sauce, vinegar and garlic, then slowly whisk in 50ml boiling water from the kettle to loosen.
4. To assemble the rolls, dip one of the rice paper wrappers into a bowl of hot water, swishing it around until the wrapper is soft, about 10-15 seconds. Transfer to a clean tea towel to drain. Transfer the wrapper to a board and arrange a few mint and coriander leaves along one edge, followed by some of the carrot and cucumber matchsticks, some fried tofu and a few of the dressed noodles. Lift the edge of the wrapper up and over the filling and, holding the filling in position with your fingers, start rolling up tightly. When you’re about halfway, fold the ends of the wrapper to enclose the filling, then continue to roll to seal. Repeat with the remaining wrappers and filling.
5. To serve, cut the rolls in half on the diagonal. Sprinkle the sesame seeds over the sauce and serve it alongside for dunking into.

Ingredients

• 1 red onion, cut into wedges
• 2 red peppers, deseeded and quartered
• 1 carrot, peeled and thinly sliced
• 2 celery sticks, roughly chopped
• 1 tsp chilli flakes (optional)
• ½ small bunch fresh thyme, tied together
• 2 tbsp olive oil, plus extra to serve
• 2 garlic cloves, peeled and roughly chopped
• 2 x 400g tins chopped tomatoes
• 2 tsp caster sugar
• 500ml vegetable stock
• 400ml whole milk
• 50ml double cream or mascarpone
• 1 small bunch of basil

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.
2. Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.
3. Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter, if you like.

Ingredients

• 3 large peppers
• 250g pouch microwavable basmati rice
• 1 tsp olive oil, plus extra for drizzling
• 1 large carrot, coarsely grated
• 30g mangetout (or use any other vegetables you may have), trimmed and halved
• 1 tsp spice mix of your choice, plus a pinch (I use peri-peri seasoning)
• Sweet chilli sauce or hot sauce, for drizzling (optional)

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Cut away the tops from the peppers (reserving these for later, including the stalks), then scoop out the seeds using a spoon and discard.
2. Cook the rice following pack instructions. Heat the oil in a medium frying pan and cook the carrots, mangetout and spice mix for 5 mins until the vegetables have softened, then stir in the rice.
3. Drizzle the hollowed-out peppers with a little olive oil and sprinkle over a pinch more of the spice mix and plenty of seasoning. Put the peppers cut-side up on the baking tray and spoon the rice mixture into the hollows, packing it in with the spoon. Drizzle with a little chilli sauce or hot sauce, if you like, then put the reserved pepper pieces back on top. Cook for 15-25 mins in the oven, or until the peppers are soft and tender but not collapsing.

Ingredients

• 250g jar roasted red peppers
• 60g hazelnuts, toasted
• 1 large garlic clove, crushed
• 50ml extra virgin olive oil
• Pinch of chilli flakes, optional
• ½ tsp sherry or white wine vinegar
• 30g parmesan (or vegetarian alternative), grated, plus extra to serve
• ½ small bunch of parsley
• 400g dried pasta, penne, rigatoni or orecchiette work well

Method

1. Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
2. Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.