Ingredients

• 2 medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
• 3 tbsp olive oil, plus extra for drizzling
• ½ tsp chilli flakes, plus extra to serve (optional)
• 1 tsp smoked paprika
• 3 garlic cloves, unpeeled
• 2 tbsp tahini
• 1 lemon, juiced
• Vegetable crudités, breadsticks or crackers and pitted olives, to serve

Method

1. Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.
2. Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.
3. With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.

Ingredients

• 2 tbsp rapeseed oil
• 2 garlic cloves, lightly bashed
• 1 tsp chipotle, or other chilli flakes
• ½ small bunch of rosemary, finely chopped
• 150g popcorn, kernels

Method

1. Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
2. Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.

Ingredients

• 1 x 400g can chickpeas, drained
• 1 tsp rapeseed oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp cayenne pepper

Method

1. Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Ingredients

• 2 tomatoes, finely chopped
• 4 tsp finely chopped red onion
• 2 tsp finely chopped coriander
• 1 small avocado, halved and stoned
• Pinch of chilli powder, hot or mild, to taste
• 2 small lime wedges, to serve

Method

1. Mix the tomatoes, onion and coriander in a bowl. Spoon onto the avocado halves, sprinkle with a little chilli powder, then serve with a lime wedge each for squeezing over.

Ingredients

For the baba ganoush

• 4 large aubergines (about 1.2kg), pricked all over with a fork
• Zest and juice of 1 lemon
• 2 fat garlic cloves, chopped
• 3 tbsp tahini
• 4 tbsp extra virgin olive oil, plus a little extra for drizzling

For the crudités (optional)

• 4 large carrots, ends trimmed and spiralized into thick noodles
• 1 large cucumber, ends trimmed, spiralized into thick ribbons and patted dry to remove excess water
• 1 large courgette (about 145g), ends trimmed and spiralized into thick noodles
• 150g pack mixed radishes, cut into random shapes

Method

1. Cover the hob in tin foil for ease of cleaning then put each aubergine on a single gas hob and cook, turning occasionally with tongs until the aubergines are completely charred and collapsed, this will take 10–15 mins. Alternatively, heat the grill to its highest setting, lay the aubergines on a baking tray and cook, turning occasionally, for 30 mins to achieve the same effect. While the aubergine is cooking, prep the vegetables if using.
2. Allow the aubergines to cool slightly then scoop out the soft flesh into a colander. Leave to drain for 30 mins to remove any excess water then blitz the aubergine along with the other baba ganoush ingredients and some seasoning in a food processor to however smooth or chunky you like.
3. Spoon the dip into a bowl and serve in the centre of the vegetable crudités.