Method:

• Mix and mash together, use a potato masher for best results! Pop in a greased loaf tin. Gas 5/ 190 c (375 f) for 50-60 minutes.
• Leave it to stand for 10-20 minutes (if you can) or leave it to cool and pop it in the fridge overnight. Try Adding some cinnamon for an extra twist.

• Take some oats mixed with nuts, seeds (linseeds, pumpkin and sunflower), a little dried fruit or fresh/frozen berries.
• Cover with almond, quinoa, soy or goat’s milk and leave to soak overnight in the fridge.
• This can be eaten straight from the fridge or warmed through in the morning (it doesn’t need cooking).
• If you are warming it through try making a little extra, allow it to cool and refrigerate for a great snack.

Method:

• In a large saucepan, heat the oil and fry the onions for 2 minutes. Add the garam masala and chilli and cook for a minute adding a little water if necessary to keep it moist.
• Add the mustard seeds and cover the pan until the seeds begin to pop. Remove the lid; add the garlic, fenugreek seeds, ginger, and a pinch of salt. Stir once then add the lentils, tomato puree and water.
• Simmer for 10 minutes. Stir in the chopped tomatoes, lemon juice and coriander then simmer for a further 5 minutes.

• Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.
• Simmer on a low heat for about 30 minutes, stirring occasionally. Once the lentils have absorbed all of the water and disintegrated, fish out the cinnamon stick and discard.
• Stir the roast squash into the lentils and give it a good stir with a wooden spoon to break up any lumps and warm through.

Method:

• Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins.
• Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry.
• Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well.
• Toss the tofu in the marinade. Set aside for at least 10 mins.
• Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well.
• Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers.
• Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.

Ingredients:
4tbsp olive oil
1.25cm piece of root ginger, finely chopped
1 large cauliflower, cut into florets
Salt and freshly ground black pepper to taste
4tbsp fresh coriander, finely chopped
Juice of one lemon

Method:

• Heat the oil in a pan and add the ginger. Stir for about 10 seconds.
• Add the cauliflower and season well.
• Cover and cook over medium heat for about 2-3 minutes, or until the cauliflower is tender but still crisp.
• Uncover, add the coriander and lemon juice. Mix well.

• Chop the chard, both stalks and leaves and cook in boiling, salted water until tender (about 10 minutes).
• Drain well and set aside.
• In a frying pan, sauté the chopped garlic in the oil.
• When pale gold, add the raisins and cook briefly, then add the cooked chard.
• Toss it all together and season with salt (if needed) and pepper
• Serve hot, sprinkled with toasted pine nuts (put on a baking tray in a hot oven for 3-5 minutes until golden brown).

• Sift 150g chickpea flour into a bowl.
• Add enough cold sparkling water to make a pancake consistency batter, around 250ml. Add a pinch of salt and a couple of pinches of baking powder.
• Whisk or beat the lumps out.
• For a savory pancake stir in some cumin seeds, chopped chilies, coriander or anything else you care to experiment with.
• This also works well with sweeter fillings like banana and cinnamon.

• Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
• Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
• Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
• Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
• Before serving scatter the mint leaves on top.