Method

1. soak couscous according to packet instructions.

2. cut aubergine, courgette and carrots into chunks. Dice the onion.

3. heat oil in a pan, add onion, garlic and spices and cook gently for 1 minute.

4. add tomato puree, bay leaf, vegetables, chickpeas and stock. Cover and bring to boil, then uncover and boil for 8 minutes.

5. Then, cover and cook for 5 minutes (or until vegetables are tender)

6. Meanwhile, break up couscous with a fork to get rid of any lumps.

7. serve vegetables with couscous.

Method

1. heat oil in a saucepan, add the onions and cook for 5 - 10 minutes until golden brown

2. add turmeric and cumin and cook for 2 minutes

3. add the remaining ingredients, including salt and pepper, cook for a further 2 minutes, or until heated through.

4. serve with baked potatoes or rice.

Method

1. soak the beans in cold water for 2 hours, drain well.

2. heat butter in a large pan, add onions and garlic, cook for 3 minutes.

3. stir in spices and beans, cook for a further 2 minutes.

4. add 300ml water, and season well. Bring to boil, cover and simmer for 15 minutes, adding more water if needed.

5. stir in spinach and cook over a high heat for 5 minutes, until thoroughly hot and all excess moisture has evaporated.

6. Serve with rice.

Method

1. heat oil in a frying pan, add carrot and onion and fry for 4 minutes, or until softened.

2. add coriander, garlic, curry paste, tomato puree, increase heat and cook for 2 minutes

3. mash tofu with a potato masher, then mix with the vegetables, breadcrumbs and nuts.

4. season with salt and pepper and beat mixture until it begins to stick together.

5. shape into 8 burgers

6. fry (4 minutes per side) or grill (about 3 minutes per side) burgers until golden brown.

Method

1. butter a muffin/ yorkshire pudding tin. Layer up filo pastry squares, brushing liberally with melted butter. Bake at 190C / GM 5 for 8 minutes, they should be crisp and golden. Remove from tin and cool on a wire rack.

2. Meanwhile, steam or cook the vegetables in boiling salted water until just tender. Drain.

3. In a bowl, beat mayonnaise with herbs and goats cheese. Add enough cream to give a coating consistency. Season well.

4. Place pastry cases on a baking tray, divide vegetables between cases. Spoon cheese mixture on top. Grill for about 30 seconds to glaze vegetables.

Method

1. Heat oil in a pan, add shallots and cook gently for 7 minutes. Add tomatoes and garlic, cover and cook gently for 10 minutes. Add stock, tomato puree, sugar and seasoning. Half cover and simmer for 30 minutes. Press through a sieve and set aside.

2. Meanwhile make the cannelloni. Cut the aubergine lengthways into thin slices. Discard the ends and side pieces. Heat oil in a frying pan, and fry the aubergine slices in batches, they should be light golden on both sides. Once golden, place on kitchen towel to absorb excess fat/moisture.

3. mix the ricotta and parmesan cheese together with the basil and seasoning.

4. Lay the aubergine slices on a clean surface (if small, overlap two slices). Spoon the cheese mixture along the aubergine slices.

5. Roll the slices to enclose the filling, then place seam side down in an oven proof dish. Bake at 190C / GM 5, for 10 - 15 minutes.

6. Reheat tomato sauce and spoon over cannelloni.