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Broccoli and French Beans

In a large pot, bring 6 litres of salted water to a boil. Have a large bowl of ice water ready. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider

Tales of salt: sticky toffee pudding

Tasting notes The ultimate indulgent winter warmer – the sweet and sticky flavour is undercut by just a hint of salt that’s sure to be a talking point around the dinner table. Method 1. Preheat the oven to 190°C (Gas 5/375°F). Use a good-quality sil

Griddled Stone Fruit with Balsamic & Black Pepper Syrup

1) Heat griddle or griddle pan to high. Coat the surface of the griddle with oil or spray to avoid sticking. Place fruits cut side down on griddle and cook for 3 to 4 minutes until warmed through and evenly marked.2) Heat the remaining ingredients (f

Pan-Roasted Carrots with Mint and Parsley Gremolata

Place the carrots, broth and 1 teaspoon of the oil in a large pan and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the l

Healthy Broccoli Roman Style

Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels. Heat 2 teaspoons of the oil over medium-high heat in a small sau

Bulgur salad with spring onion vinaigrette

For the salad:1) Place bulgur in a large bowl, pour 750ml of boiling water over, cover the bowl with cling film and let sit until tender, about 15 to 20 minutes.2) Drain well, squeezing out as much water as possible, if needed. Return the cooked bulg

Marinated Beets with Pomegranate Molasses and Toasted Pepitas

Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierce

Jazzen Jambalaya

Preheat the oven to 180 degrees. Line a sheet pan with parchment paper and set aside. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper,

Vegan Pad Thai

Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just o

Mushroom Bolognese

Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them. Meanwhile, working i

Chimichurri Cauliflower Steaks with Mashed Sweet Potatoes

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower

Smoked Aubergine and Pea Curry

1) Pierce the aubergines all over with a fork. Place under the grill and grill all over until the skin has charred. You could also do this on a barbecue. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set th

Vegan Cream of Broccoli Soup

Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoo

Blueberry Syrup for Pancakes

1) Put the syrup and blueberries into a pan and bring to the boil. 2) Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the hot pancakes.

Vegan Pancakes with Sweet Paprika Vegetable Filling

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying. Fry for a couple of minutes on either

Vegan Pancakes

Preheat the oven to 120°C. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps). Add the soy milk

Rice Bowl with Veggie Flowers and Hoisin

Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup t

Vegan Lemon Fettuccine Alfredo

Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teasp

Vegan Lentil Burgers

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium

The Captain Jack

For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, gar

Deez Ain’t Gator Bites

Preheat the oven to 180 degrees. Line a sheet pan with parchment paper and set aside. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper,

Vegan Mac N "Cheeze"

Bring a large pot of water to a boil. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, 1 to 2 minutes. Add the celery and carrot

Horensou no Goma-ae and Goma-ae Hosomaki

Special equipment: a makisu (sushi rolling mat) and a suribachi and surikogi (Japanese mortar and pestle), mortar and pestle or spice grinder If using bunched spinach, trim the very bottom of the stems and separate the leaves, leaving

Vegan Hearts of Palm “Ceviche”

Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with

Chickpea Pan Bagnat

Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately. Make aquafaba mayo by placing 60ml of the aquafaba (liquid from the can of chickpeas), the 2 grated cloves garlic, vinegar,

Vegetable Guo Tieh

1. Mix the carrot, mushrooms and smoked tofu with the salt, sugar, white pepper, sesame oil, soy sauce, rice wine and grated ginger. Add the cabbage, spring onions and water chestnuts. 2. Using your hand, mix thoroughly with the vegetables. Cover

Pasta Puttanesca

Cook farfelle according to directions on the package. In frying pan heat olive oil and saute garlic until golden. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Add olives and cook for 1

Vegan Tofu and Spinach Scramble

Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside.Heat the oil in a large nonstick frying pan over medium-high heat. Add the spring onion whites and cook

Sesame Chilli Vermicelli

1) Using a vegetable peeler, prepare one carrot into thin strips for garnishing and set aside. Chop the other carrot into 4mm pieces. 2) Blanch the vegetables in a pan of salted water until tender. Drain and set aside. 3) Cook the vermicelli noodle

Vegan Roasted-Garlic Mashed Potatoes

Preheat the oven to 175°C. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a

Smoked Aubergine Pâté

Place the aubergines onto the open flame of a gas ring and char them on all sides, once they have softened place them in a bowl and cover with plastic wrap for 10 minutes. If you don't have a gas hob, pre-heat your oven to 180°C. Using a cock

Spiced Cumin and Aubergine Dip with Roosterkoek Bread

Place aubergines on the barbecue and cook for 30-40 minutes turning from time to time. Place cumin in a pan and toast either on the grill or on the stove. Chop the garlic and the aubergines. Mix together garlic, aubergines, toasted cumin add lemon

Pakora

1. Cut the potatoes and onions thinly into a large mixing bowl; add the baby spinach, chopped coriander and fenugreek. Sprinkle salt over, and leave in the fridge overnight. NB: I place a small side plate on top of the ingredients in the mixing bowl

Almond Hummus

Soak the bread in water for a minute. In a food processor, blend the garlic, almonds and bread together. Add lemon juice to taste and adjust consistency with water if necessary. When smooth, very slowly add olive oil as if you were making mayonnais

Almond Satay Dip with Flat Breads and Veg

1. Mix and mash all the ingredients together in a bowl until it’s smooth and reaches a dippable consistency (or whizz with a blender). Add a little more almond milk if it seems too thick. 2. Transfer to a serving bowl and top with tangerine and li

Roasted Edamame Salad

1) Preheat the oven to 200C/Gas 6. 2) Place the edamame, corn, spring onion, garlic, olive oil, salt and pepper into a 23 by 33-cm baking tray and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, until the e

Campfire Salad

For the sherry vinaigrette: 1) In a small bowl whisk together the vinegar, sugar, and oregano; season with salt and pepper. 2) Slowly add oil, whisking constantly to emulsify. Set aside.For the salad: 1) To blanch the asparagus, bring a large pot o

Orange, Fennel, and Black Olive Salad

Place the orange juice in a small saucepan and bring to a boil. Continue to cook at a simmer until reduced in volume to about 60ml, about 17 minutes. Cook's Note: be careful near the end of cooking, as this can easily burn if left unattended. Allow

Avocado & Edamame Salad

1) Combine the sun-dried tomatoes, oil, cumin, spring onions, salt, paprika and lime juice in the bottom of a salad bowl and mix well. 2) Add the avocados, bean sprouts and edamame beans and toss well. Allow to marinate before serving. Cook's Note:

Crunchy Noodle Salad

1) Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.2) Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3

Tamarind-Glazed Tofu Sliders with Indian Coleslaw and Masala Wedges

1. First, cut the potatoes into small wedges and toss with oil, garam masala and salt. Bake at 200C for 40 minutes or until golden and cooked through. 2. Next, make the slaw by combining together all the ingredients and mixing well. Allow to chill

Money Bags Filled with Fried Tofu in Red Curry Sauce

1. Heat the oil in a frying pan. 2. Brown the tofu first until crispy and take out and place in a bowl. 3. In the remaining oil, fry shallots and ginger until slightly crispy. 4. Add the red curry paste. 5. Mix in coconut milk and simmer for 5 mi

Creamy Potato and Roasted Red Pepper Dip

Special equipment: a food mill or ricerPut the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.

Tropical Avocado Salsa

Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into

Farro Salad with Tomatoes and Herbs

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to

Italian Lentil Salad

In a large pan of boiling, salted water cook the lentils until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Transfer the cooked lentils a serving bowl and add the spring onions, grapes, cucumber and red

Warm Salad of Tenderstem Broccoli and Chickpeas

Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent, and add red chilli and broccoli and sauté for 1 minute. Add chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat and add lime juice and correct the sea

Charred Corn Panzanella

Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss toget

Griddled Vegetables

1) Place a griddle pan over medium-high heat or prepare the barbecue to medium-high heat. Brush the vegetables with 60ml of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. 2) Working in batches, griddle the vegetables until ten

Veggie Skewers

1) If you are using wooden skewers, soak them in plenty of water for about 10 minutes if griddling on an indoor griddle pan or for 30 minutes if griddling on an outdoor griddle to prevent them from burning. 2)Place all of the veggies in a large

Bitter Melon Stuffed with Spiced Tomatoes

1) Preheat the oven to 210C/Gas 7. Cut the melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set aside. 2) Put the oil in a large skillet over a medium-high heat, add the onion and ginger and co

Grilled Artichokes with Parsley and Garlic

1) Bring a large pot of salted water to the boil. Preheat griddle to medium-high heat. 2) Trim the stem from each artichoke to 2.5-cm long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a ve

Healthy Spicy Steamed Baby Bok Choy

Cook's Note: Spicy sesame oil is available in the Asian section of most supermarkets, but you could also substitute a combination of regular sesame oil and red chilli flakes to taste.Place the bok choy in a steamer basket and place the basket over (n

Mum's Everyday Red Lentils

1) To make the lentils, put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside. 2) In a medium saucepan, combine 470ml of water, the onions, garlic, gin

Ribollita

1) Soak the beans in 2.2L of water overnight and then boil them until tender, about 45 minutes to 1 hour. 2) Rub three-quarters of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans. 3)

Soothing Sweet Potato Soup

1) Put the sweet potatoes in a medium sized saucepan and cover with the water. Bring to a boil over medium-high heat and cook until tender, about 12 to 15 mins. Transfer the potatoes to a blender, adding just enough water to help blend smoothly. Blen

Vegan Dumplings in Creamy Tomato Curry

Spoon 120ml of the thick cream off the top of the can of coconut into a medium bowl and set aside. Heat the olive oil in a large skillet over medium heat. Add half the onion and cook, stirring, until soft and trans

Vegan Sponge Cake

1. Measure the soya milk into a jug and whisk in the cider vinegar gently with a balloon whisk or a fork. The milk should start to thicken slightly. 2. Sieve the flour, cornflour, baking powder and bicarbonate of soda into a large bowl. Add the suga

Vegan Banana Bread

Preheat the oven to 175°C. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.Whisk the flour, baking soda and salt together in a medi

Vegan French Toast

Set a baking sheet on an oven rack and preheat to 95°C.Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate.Heat a large nonstick frying pan over m

Vegan Saffron, Strawberry and Lime Meringue Nests

1. Preheat the oven to 100°C. Line three large baking trays with greaseproof paper. 2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later. 3. Pour the chickpea water into

Dark Chocolate & Caramelised Banana Pie

Crust 1. Preheat oven to 150 degrees C. 2. In a big bowl mix sweetened coconut, almonds, 58g melted cocoa butter, vanilla extract, and sea salt. Mix until crumbly. Grease spring-form pan with 1/4 tablespoon of cocoa butter.

Peanut Butter Chocolate Chunk Ice Cream

1. Put all the frozen bananas, almond milk and the crunchy peanut butter into a blender and whizz together until smooth. This will take a while, keep scraping down the sides and separate any banana chunks that have become frozen together. 2. Once

Vegan Doughnuts

Melt the first 5 ingredients in a pan while stirring to combine. Set aside to cool to room temperature. Once the mixture has cooled, add the flour and yeast. Knead into a dough for five minutes in a very large bowl and then let it stand for 1 1/2 h

Vegan Classic Cheesecake

Special equipment: a 9-inch springform panPosition an oven rack in the center of the oven and preheat to 175°C.For the crust: Spray a 9-inch springform pan with cooking spray. Add the biscuits and sugar to the bowl of a food processor and process

Tostones (Green Plantain Chips)

Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.

Ghostinis with Bloody Murder Sundried Tomato Tapenade

Preheat the oven to 200°C. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of brea

Panzanella

Add the stale bread to a large bowl and cover with cold water. Let the bread soak for 45 minutes. Remove the bread from the water and discard the water. With your hands squeeze it dry, removing the excess water, while breaking into big crumbs.

Tropical Raspberry Ombré Smoothie

Blend the pineapple, mango, a few ice cubes and water until smooth. Pour into a Kilner mug, filling it half way. Blend the raspberries and ice until smooth. Pour on top of the tropical mixture and swirl with a straw. Recipe courtesy of Sanjana

Homemade Pitta Bread

1. In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes. 2. Stir in the salt. Add the flour, a little at a time, mixing a

Focaccia with Garlic and Rosemary

Pour the flour, salt and yeast into the kitchen aid. Start mixing slowly. Add the water and two tablespoons of the oil. Mix well for about 7-10 minutes until smooth and elastic. Take the bowl out and cover with a damp cloth on the warming plate of th

Dark Chocolate and Caramelised Banana Pie

To make the crust: Preheat the oven to 140°C. Grease a 9-inch pie pan with 1/2 teaspoon cocoa butter. In a big bowl, mix together the coconut, almonds, remaining 1/4 cup cocoa butter, vanilla extract and salt until crumbly. Mold the crust mixture

Lentil-Mushroom Meatballs

1. For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-l

Coconut-Chia Pudding-in-a-Jar

Special equipment: four 8-ounce glass jars with lids. Stir together the coconut milk, chia seeds and maple syrup in a medium bowl. Divide the mixture evenly among four 8-ounce glass jars. Screw on the lids, and refrigerate overnight, covered, to a

Anytime Vegetable Salad

Cook the edamame in a large pot of boiling water until crisp-tender, about three minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl. Add the vinegar,

Roasted veggie ratatouille (France)

1) Preheat the oven to 190C/Gas 5. 2) Put the aubergine, courgette, squash and tomatoes in one layer on one or two baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 t

Ballymaloe brown yeast bread

The ingredients should all be at room temperature. 1) Preheat the oven to 230C/Gas 8. 2) Mix the flour with the salt. In a small bowl or mixing cup, mix the treacle with 425ml water and crumble in the yeast. 3) Sit the bowl for a few minutes i

Dal soup

For the dal soup: 1) Heat the oil in a skillet over a medium-high heat until it begins to get hot. Add garlic and spices and cook for 20 seconds. Add the tomatoes, lentils and water, cover and bring to a boil. 2) Turn the heat to low and simmer u

Pho soup

For the soup base: 1) Preheat the oven to 180C/Gas 4. Place the mushrooms, carrot, onion, celery, ginger, lemongrass and the oil Into a roasting pan and bake for 25 minutes. 2) Remove from the oven, transfer the ingredients into a large saucep

Couscous Flat Breads

Place all the dry ingredients into a bowl and make a well in the centre, add the oil and three quarters of the water and mix it in and mix to a soft dough, add a little more water if need be, if it is too wet add a small amount of flour. Knead the do

Mediterranean Chickpea Stew

Preheat oven to 400F. Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and black pepper. Seal aluminum foil over garlic and roast for 40 minutes. In a large saucepan, heat olive oil over medium hea

Grilled Aubergine and Pepper Salad

Quarter the peppers and remove the pith and seeds. Slice the aubergines into rings and salt them for 20 minutes, rinse and pat dry. Heat the olive oil in a pan and add the garlic, allow the oil to infuse.Brush the peppers and aubergine with olive oil

Working blue cupcakes: ginger cakes with peach filling and blueberry icing

For the cupcakes: 1) Preheat the oven to 180 degrees C/Gas Mark 4. Line standard cupcake tins with 36 standard cupcake liners. 2) Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand

Baked Polenta

Preheat oven to 180°C/gas mark 4.Grease an 23cm x 34cm baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan. In a large pot bring to a boil 2 liters of salted water. Stir in extra-virgin olive oil

French beans with mushroom and shallots

1) Put French beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside. 2) While the beans are cooking, heat the

Gigantes

1) Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked. This will take from 50 to 80 minutes, depending on the beans. Drain and set aside. 2)

Gingered brown rice

1) Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to the boil over medium heat. 2) Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for

Okra and tomatoes

1) Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 10-cm , cut them in half crosswise and then lengthwise. 2) Heat the olive oil in a 4 litre saucepan over medium heat until shimmering. Add the onions along with

Tomato stuffed peppers

1) Preheat oven to 190C/Gas 5. Spray a large, shallow baking dish with cooking spray. 2) Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper r

Wheatberry salad

1) Place the wheatberries and 750ml of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until berries are soft. Drain. 2) Saute the red onion in 2 tablespoons of olive oil over medium-low heat

Courgette and Carrot a Scapece

Heat four tbsp oil in a heavy large frying pan over medium-high heat. Working in batches, add the courgettes and fry until golden, about two minutes per side. Using a slotted spoon, transfer the fried courgettes to a baking dish. Sprinkle generously

Simple basmati rice

1) This is the most important part: wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice. The water will go cloudy: that's all the starch that we're trying to remove

Potatoes and Onions

Preheat the oven to 200°C/gas mark 6. In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve i

Braised carrots and fennel

1) Slice the carrots 1.5cm thick on an angle. 2)Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve the chopped fennel fronds.3) Halve and slice the onion. Fill a skillet with 0.5cm water. Ad

Indian Wholemeal Griddle Breads (Chapatis)

1) Place the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to ligh

Cauliflower with sweet potatoes

1) Place the oil in a large non-stick skillet and heat over a medium-high heat. Add the onion and ginger and cook for 4 minutes. 2) Stir in the spices and salt and pepper and toast for 15 seconds and then add the tomatoes, sweet potatoes and water.

Tomato, spring onion and peanut pulao (pilaf)

1) Make the ginger-garlic paste. Throw the garlic, ginger and vegetable oil in a mini food processor and blend until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall it should resemble a paste. 2) Save what

Baked falafel sandwiches

For the falafel: Preheat oven to 220°C/ gas mark 7. Combine all falafel ingredients except one tablespoon olive oil in the bowl of a food processor. Process for ten seconds. Stop motor and scrape down sides of bowl, then pulse for another ten

Potato parathas

1) Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside. 2) Put all the filling ingredients into a bowl and mix well. Taste for seasoning and add more salt

Whole roasted garlic

1) Preheat the oven to 190C/Gas 5. 2) Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, into a small ovenproof dish and drizzle with the oil. 3) Cover with foil and bake for 30 m