1. Preheat the oven to 200°C/400°F/gas 6.

2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.

3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.

4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.

5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.

6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.

7. Meanwhile, cook the rice according to the packet instructions.

8. Taste and season as required, adding a little lime juice if needed.

9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

1. Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked. Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.

2. Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.

3. Meanwhile, peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic. Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.

4. Heat 1 tablespoon of olive oil in a large pan over a medium-high heat. Add the sweet potato, onions, peppers, and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.

5. Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute. Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.

6. Meanwhile, finely slice the coriander, stalks and all. Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water. Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.

7. Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.

1. Start by making your filling. Blanch the spinach in a pan of boiling water for 3 to 4 minutes, or until wilted. Drain in a colander, squeeze out any excess water, then blitz in a food processor until roughly puréed. Set aside.

2. Cut the paneer into 1.5cm cubes. Heat 1 tablespoon of oil in a wide non-stick frying pan, then stir-fry the paneer for 2 to 3 minutes, or until lightly golden. Remove with a slotted spoon and set aside.

3. Peel and thinly slice the onion, then peel and finely grate the garlic and ginger. Put to one side.

4. Heat 2 more tablespoons of oil in the same frying pan. Add the black mustard seeds and cumin seeds and stir-fry for about 30 seconds, until they begin to become fragrant, then add the onion and fry over a low heat for about 5 to 6 minutes, or until softened.

5. Add the grated ginger, garlic and curry powder to the pan and continue to cook for a further minute or so. Then, stir in the spinach and cook over a medium heat for another 3 to 4 minutes.

6. Add the paneer and cream. Cook, stirring, for 2 to 3 minutes, or until piping hot. Squeeze in half the lemon juice, then taste and season, adding more lemon juice, if you like. Put to one side and keep warm.

7. To make the pancakes, place the flour in a large bowl and season with sea salt. Make a well in the center and add the eggs and half of the milk.

8. Melt the butter in a medium non-stick frying pan (roughly 20cm). Allow to cool a little, then add to the batter along with the remaining milk. Whisk everything until smooth.

9. Trim and finely slice the spring onions and chilies (deseeding if you like), then pick and finely chop the herb leaves. Stir it all into the batter, along with the cumin seeds and turmeric until well combined. Leave the batter to rest for at least 15 minutes.

10. Lightly grease the frying pan with oil and place over a medium heat. Once the pan is hot, add a ladleful of batter, turning the pan so it evenly and thinly coats the base. Cook for 1 to 2 minutes, until set and lightly golden. Flip over with a spatula and cook the other side for another minute, until golden.

11. Slip the pancake onto a warm plate and keep covered with a clean tea towel while you make the rest of the pancakes. You should have 8 in total.

12. When you’re ready to serve, place large spoonfuls of the spinach and paneer mixture in the middle of each pancake and fold into triangles or roll up to enclose the filling.

13. Drizzle with a little yoghurt and scatter over some chopped coriander and diced red chilli (if using). You could also serve the stack of pancakes with all the accoutrements on the table and just let everyone help themselves.

1. Peel onion, finely slice into rounds and place in small bowl with balsamic and a pinch of sea salt. Set aside.

2. Halve, deseed and finely chop chilli. Trim and finely chop spring onions. Place both in a mixing bowl. Drain beans and pat dry with kitchen paper. Add to the bowl, along with breadcrumbs.

3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).

4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil, and yoghurt. Season well. Trim the kale and mix into dressing with the rocket. Put aside.

5. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. When the pan is hot, fry burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.

6. Slice the tomato and mozzarella into rounds and open the buns.

7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.

8. Set another pan over a high heat and warm the bun halves, cut side down, for 2 minutes or until toasted.

9. Lift the onions out of the balsamic with a fork.

10. Pop slices of tomato on each bun base, and a burger on top. Top with balsamic onions and the bun lid. Serve kale salad alongside.

1. Fill a deep pan with salted water and bring to the boil over a high heat.

2. Place a small frying pan on a medium heat and sprinkle in the almonds. Toast until golden, then tip into a bowl. Peel the garlic, finely grate into a bowl, add a pinch of sea salt and mix to a paste.

3. Place almonds into a plastic bag, crush with the bottom of a pan, then add to the garlic.

4. Pick and very finely chop the basil, and stir into the garlic and almonds with 2 tablespoons of oil. Season with salt and black pepper, then finely grate in half the pecorino.

5. Halve the tomatoes and add to the pesto. Crush with your hands until they are mixed together.

6. Trim the beans and add to boiling water for 4 minutes, or until tender. Lift out of pan and chop into 3cm lengths. Put aside.

7. Add the gnocchi to the boiling water and cook for 2 to 3 minutes, or until they float.

8. Drain, reserving a mugful of cooking water, then tip back into the warm pan along with the pesto and beans. Put the pan over low heat and stir gently, loosening with cooking water, until everything is hot and the gnocchi is coated with pesto.

9. Measure 1 tablespoon of oil into a bowl, season, and squeeze in lemon juice to taste. Add the rocket, then toss to cover.

10. Divide the gnocchi between plates, scatter with rocket and grate over the remaining pecorino.

1. Preheat the oven to 200ºC/400ºF/gas 6.

2. Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.

3. Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.

4. Tip most of the spice mix into a large roasting tray and toss in the sprouts.

5. Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.

6. Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.

7. Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.

8. Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).

9. Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.

10. Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.

11. Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.

1. Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.

2. Peel and crush the garlic and mix with the yogurt, ¾ of a teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.

3. Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up.

4. Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. For the base of your white sauce, just cover the dried porcini with boiling kettle water and leave to rehydrate.
3. Halve the squash, scoop out, wash and reserve the seeds. Drain and pat dry, then place onto a tray, drizzle with oil, scatter with the fennel seeds, a good pinch of chilli flakes (if using), and sea salt and black pepper.
4. Roughly chop each squash into 8 chunky wedges, then toss on a large tray with a little olive oil, salt, pepper and a good pinch of chilli flakes. Roast for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
5. For the ragù, peel the onion and carrots, trim the celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoon of olive oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
6. Tie the herb sprigs together with string to make a bouquet garni, add to the pan for a few minutes, then pour in the wine and leave to bubble and cook away.
7. Tip in the tomatoes, breaking them up with the back of a wooden spoon, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally with a potato masher, and adding splashes of water to loosen, if needed. Season to perfection.
8. Meanwhile, place the aubergine directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine and scrape out all the flesh, discarding the seeds, then stir into the pan.
9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the herbs.
10. Heat 2 tablespoons of olive oil in a pan, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper, then cook until just starting to colour, stirring regularly.
11. Add the porcini and soaking liquor (leaving any gritty bits behind), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, finely grate and stir in the veggie friendly Parmesan.
12. To assemble the lasagne, grate the Cheddar and the Parmesan. Remove the bouquet garni from the ragù, stir in the Parmesan, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta. Repeat 3 further times, finishing with the remaining creamy sauce.
13. Using a spatula, loosen the edges (this will push some of the sauce down the sides for bonus flavour!), then top with the grated Cheddar.
14. Slice up the tomatoes, quickly toss in olive oil, dot over the top, then bake in the oven for 45 minutes, or until golden and bubbling.
15. For the pesto, rip the top leafy half of the herbs into a food processor. Break in the Parmesan, finely slice and add the garlic and tip in the pine nuts and/or nuts, season with a pinch of salt and pepper. Whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Taste and tweak to your liking (this makes more than you need, so freeze any leftovers for another day).
16. Once cooked, remove the lasagne from the oven and leave to stand for 30 minutes. Serve with the pesto on the side for drizzling on top, crispy seeds for scattering over, and a fresh, seasonal salad.

1. Slice the cucumber into thin rounds and place in a bowl. Add 1 large pinch each of sea salt and sugar, 2 tablespoons of the rice vinegar, and massage it into the cucumber.
2. Place a dish on top inside the bowl and weigh it down with something heavy. Set aside to allow the excess water to drain out.
3. Rinse the rice well, until the water runs almost clear. Drain and place in a small saucepan along with 375ml of water.
4. Pop a glass lid on, bring to the boil, then cook over a low heat for 25 minutes, or until you can see holes in the surface of the rice (don’t be tempted to lift the lid). Take off the heat and leave, covered, for 20 minutes.
5. Fold 4 tablespoons of rice vinegar, the tablespoons of sugar and 1 pinch of salt into the rice.
6. Set the grill to high. Quarter the aubergine lengthways and score the flesh. Place flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.
7. Mix the miso and mirin with the remaining tablespoon of rice vinegar and 1 tablespoon of water. Brush half the glaze over the aubergine; grill for a further 8 to 10 minutes, brushing with the remaining glaze halfway, until tender.
8. Meanwhile, toast the sesame seeds (if using) in a dry frying pan until golden.
9. Place the aubergine on a bed of sticky rice. Trim and finely slice the spring onions, scatter over the aubergine with the sesame seeds (if using) and serve with cucumber pickle on the side.