Ingredients

• 2 tbsp vegetable oil
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 onions, finely chopped
• 2 tsp dried mixed herbs
• 2 garlic cloves, crushed or finely grated
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2-3 tsp chilli powder (depending on how hot you like it)
• 2 tsp sweet smoked paprika
• 2 tbsp tomato purée
• 400g can red kidney beans, drained
• 400g can black beans, drained
• 2 x 400g cans chopped tomatoes
• 400ml vegetable stock
• Cooked rice, grated cheddar and soured cream, to serve

Method

1. Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.
2. Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.
3. Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.

Ingredients

• 100g dried red lentils
• 3 tbsp sunflower oil
• 1 large onion, finely chopped
• 6 garlic cloves, chopped or grated
• Thumb-sized piece of ginger, peeled and chopped or grated
• ¼ tsp ground turmeric
• ¼ tsp chilli powder (we used Kashmiri chilli powder)
• 1 tbsp cumin seeds
• 1 tbsp ground coriander
• 1 tbsp tomato purée
• 1 tsp tamarind paste or lemon juice (optional)
• 400g can chopped tomatoes or passata
• 1 chicken or vegetable stock cube
• 1 tbsp garam marsala
• 200g raw or cooked prawns (we used tiger prawns)
• Green chillies, coriander and pickled red onions, to serve

Method

1. Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
2. Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months.
3. To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering, then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions to serve.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, thinly sliced
• 150g chorizo, cut into rings
• 1 red pepper, deseeded and sliced into strips
• 1 yellow pepper, deseeded and sliced into strips
• 1 tsp sweet smoked paprika
• 4 garlic cloves, finely chopped
• 400g can chopped tomatoes
• 150g pitted green olives
• 400g can butter beans, drained and rinsed
• 8 bone-in, skin-on chicken thighs
• Small handful of flat-leaf parsley, chopped

Method

1. Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
2. Tip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.

Ingredients

• 300g squash, peeled and chopped
• 2 tbsp rapeseed oil
• 2 large leeks, sliced
• 3-4 tbsp fresh pesto
• 400g can cannellini beans, rinsed
• 200ml low-salt chicken stock
• 2 tbsp half-fat crème fraîche
• ½ x 250g pack filo pastry
• 1 egg, lightly beaten
• 150g mixed salad leaves drizzled with a little oilve oil (optional), to serve

Method

1. Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.
2. Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.

Ingredients

• 2 aubergines, cut roughly into small chunks
• 3 mixed peppers (not green) cut into small chunks
• 1 red onion, roughly chopped
• 2 tbsp olive oil
• 3 tbsp baharat spice mix
• 2 garlic cloves, crushed or finely grated
• 2 x 400g cans chopped tomatoes
• 200ml vegetable stock or water
• 700g jar haricot beans, drained and rinsed

To serve

• Smoked or regular sea salt flakes
• Drizzle of extra virgin olive oil
• Chopped mint and/or coriander
• Handful of toasted flaked almonds
• Couscous or flatbreads

Method

1. Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, olive oil, baharat, garlic and 1 tsp sea salt flakes in a large, deep roasting tin. Roast for 30-40 mins until the vegetables are just charring around the edges.
2. Add the tomatoes, stock or water and haricot beans, mix well, then return to the oven for a further 30 mins to reduce the sauce. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then warm through in a pan or roasting tin in the oven at 180C/160C fan/gas 4 for 30 mins or until piping hot.
3. Taste and adjust the salt as needed using the smoked sea salt, if you have it. Drizzle with the extra virgin olive oil, then scatter with the herbs and flaked almonds before serving hot, with couscous or flatbreads on the side.