Ingredients

• 300g dried penne pasta
• 3 tbsp olive oil
• 1 large aubergine, chopped
• 1 red onion, finely chopped
• 2 peppers, deseeded and finely sliced
• 2 courgettes, chopped
• 3 garlic cloves, crushed
• 2 tbsp tomato purée
• 400g can cherry tomatoes
• Small bunch of basil, leaves picked and stems finely chopped
• 25g vegetarian hard cheese, grated
• 25g grated mozzarella
• 75g mature cheddar, grated
• 20g panko breadcrumbs

Method

1. Cook the pasta following pack instructions, reserving a mugful of the pasta water and draining it 2 mins before the stated time. Heat 2 tbsp of the oil in a deep, non-stick pan over a low-medium heat, then tip in the aubergine. Stir well to coat in the oil, frying until softened and deeply golden all over, around 10-15 mins. Remove to a bowl and pour the remaining oil into the pan. Once hot, tip in the onion with a pinch of salt and fry for 5-7 mins until just softened before stirring in the peppers and courgettes. Cook for a further 15-17 mins until lightly browned then add the garlic. Cook for a couple of minutes until fragrant. Stir in the tomato purée and allow it to caramelise for 5 mins. Pour in the cooked aubergine, tomatoes, basil stems and half of the basil leaves. Bring to a gentle simmer. Leave to bubble away for 20-25 mins, then season to taste.
2. Heat the oven to 200C/180C fan/gas 6. Mix in the cooked pasta along with a generous splash of the cooking water. Season the mixture well to taste and tip into a baking dish. Combine the cheeses with the panko and a large pinch of black pepper, then scatter this over the pasta. Will keep frozen, well covered, for up to three months. Defrost thoroughly before cooking, or cook from frozen covered in foil for 40 mins, then uncovered for a further 20 mins until piping hot throughout. If cooking straightaway, bake for 15-20 mins until bubbling and golden on top. Scatter over the remaining basil leaves to serve.

Ingredients

• 50g unsalted butter
• 500g chestnut mushrooms, quartered
• 4-6 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp ground ginger
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 2 tbsp thick, full-fat Greek yoghurt
• 2 tbsp chopped coriander
• Cooked rice or naan, to serve

Method

1. Melt the butter in a large wok, karahi or non-stick frying pan over a medium-high heat and cook the mushrooms for 10 mins, or until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside.
2. Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, then add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan.
3. Spoon the yoghurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yoghurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve with boiled rice or naan, if you like.

Ingredients

• 1 lemon, zested and juiced
• 50g green olives, pitted and roughly chopped
• 1 large on-the-vine tomato, roughly chopped
• 25g parsley, finely chopped
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 90g porridge oats
• 3 medjool dates, destoned and roughly chopped
• 1 tbsp ras el hanout
• 2 x 400g cans cooked green lentils, rinsed and drained
• 50g feta, crumbled
• Jewelled couscous, to serve

Method

1. Combine 1 tbsp of the lemon juice, olives, tomato, half the parsley and 1 tbsp of the oil in a small bowl. Season to taste and set aside.
2. For the meatballs, tip the garlic, oats, dates, ras el hanout, lemon zest and remaining parsley into a food processor and blitz until well combined. Tip in the lentils and pulse a few times until fully combined – the lentils don’t have to be completely broken up. Season the mixture with a big pinch of salt and pepper and stir in the feta. Wet your hands and form the mixture into 25 small balls, around the size of ping pong balls. Set aside on a plate.
3. Heat the remaining oil in a frying pan over a medium-high heat. Add the balls to the pan and brown all over, around 10-12 mins, turning them with a spoon rather than shuffling the pan as they will be fragile. Serve over the couscous with the olive salsa spooned on top.

Ingredients

• 1 chestnut mushroom, finely sliced
• ½ courgette, halved and finely sliced
• ¼ carrot, cut into think matchsticks
• 40g beansprouts
• 30g spinach
• ¼ tsp sesame oil, plus extra to serve
• ½ tsp sesame seeds, plus extra to serve
• 2 tbsp vegetable oil
• 1 egg
• 150g cooked sushi rice

For the bibimbap sauce

• 2 tbsp gochujang (Korean red pepper paste)
• 1 tsp sesame seeds
• 1 tsp caster sugar
• ½ tsp sesame oil

Method

1. Mix the bibimbap sauce ingredients together in a small bowl with 1 tbsp water and set aside.
2. Put the sliced mushroom, courgette, carrot and beansprouts on a plate. Put a small heatproof bowl or ramekin upside down in the middle of a medium lidded pan. Add enough water to come halfway up the ramekin and bring to a boil. Carefully put the plate of vegetables on top of the ramekin and put a lid on the pan. Steam the vegetables for 3 mins until tender.
3. Meanwhile, put the spinach in a bowl and pour boiling water over the top. Stir to wilt the leaves, then drain and rinse under cold water. Squeeze any excess water from the spinach, then mix in a bowl with the sesame oil, a pinch of salt and sesame seeds. Set aside.
4. Heat the vegetable oil in a frying pan over a high heat. Crack in the egg and fry to your liking.
5. Fill a bowl with the rice. Top with the fried egg, then use tongs to add the steamed vegetables around it. Serve with the bibimbap sauce, a little extra sesame oil and sesame seeds. Mix everything together before eating. Any leftover bibimbap sauce will keep chilled for up to five days.

Ingredients

• ½ small red onion, sliced into thin wedges
• 2 tbsp olive oil, plus an extra drizzle, to serve
• 70g cherry tomatoes
• 200g canned chickpeas, drained
• 1 small garlic clove, crushed
• ½ tbsp tahini
• ½ lemon, zested and juiced
• 1 flatbread
• 30g mixed pitted olives
• 20g vegetarian feta, crumbled
• Small handful of basil, shredded

Method

1. Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
2. Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
3. Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.