Easy Dinners

Fabulous but easy recipes for any day! Some of these have a few simple prep steps (like marinading or roasting), but they’re worth the small extra effort for the intense flavours. Get your marinade going, or your beans soaking, the night before and you’ll be ready to go when you come to cook!

We’ve got 26 scrumptious recipes here so far: 26) Gnocchi with slow-cooked tomato sauce; 25) Pan-fried gnocchi with roast veg and toasted nuts; 24) Crepes with garlic mushrooms, spring greens and marmite cashew cream; 23) Curried beetroot pasties; 22) Moroccan stuffed squash; 21) Baked tofu, apple and cabbage hotpot with crispy potato skins; 20) Courgette and chickpea balls in a spicy tomato sauce; 19) Curried vegetable and chickpea pasties; 18) Lime and coconut vegetable moqueca; 17) Tomato pasta; 16) Puy lentil and walnut patties with mushroom gravy; 15) Vegetable tagine with apricots and almonds; 14) Beetroot tarte tatin; 13) Roasted red pepper and bean soup with cumin scones; 12) Sri Lankan braised roots stew with coconut dhal dumplings; 11) Thai red curry with aubergine and squash; 10) Sweet potato and peanut butter quesadillas with Asian slaw; 9) Ramen curry with crispy baked tofu; 8) Mushroom and walnut tart; 7) The perfect pizza; 6) Carrot, coriander and lentil patties; 5) Coconut daal with roast veg and flat breads; 4) Zesty roasted cauliflower wraps with guacamole and salsa; 3) Roast squash curry; 2) Chickpea fritters with beetroot and avocado salad; 1) Smoked paprika hummus.

26) Gnocchi with slow-cooked tomato sauce

This was our first ever attempt at gnocchi, and it was surprisingly so easy and SO GOOD. Here’s our recipe, with a slow-cooked tomato sauce to go with it, and a scattering of crumbly cashew seasoning. Serves 2.

Ingredients: Gnocchi – 2 large potatoes; plain flour; glug of olive oil; 1/2 tsp salt. Tomato sauce – 2 tbsp olive oil; 3 garlic cloves; 400g tin of chopped tomatoes; 2 tsp dried basil; 2 tsp dried oregano; salt & pepper. Cashew seasoning – handful of cashews, 2 tbsp nutritional yeast.

To make the gnocchi, first bake the potatoes (you can microwave them for 10 mins first to speed this up). Once baked, scoop them out and mash with half the weight of flour, a good glug of olive oil and the salt. Bring together into a dough and roll into little balls (or a sausage shape and the slice into rounds). Drop them into a pan of boiling water for 5 minutes until they float. That’s it – so easy!

For a beautifully rich tomato sauce, heat the olive oil on a low heat and add the finely chopped garlic. After a few minutes, add the tomatoes, basil and oregano. Increase the heat until bubbling, then simmer for as long as you can – this really improves with time so it can be good to make in advance and just leave it to become glorious. Season to your taste.

Top with blitzed cashews and nutritional yeast for a bit of crumbly finesse!

25) Pan-fried gnocchi with roast veg and toasted nuts

If you have any leftover gnocchi, it’s really good pan-fried the next day! Possibly even better…. here’s our recipe with some lovely roast squash, sweet potato and broccoli, topped with toasted nuts and crumbly cashew seasoning.

Ingredients: gnocchi (see recipe 26 above); your choice of vegetables to roast; garlic; olive oil; salt & pepper; big handful of spinach; walnuts; cashews.

Simply roast whichever vegetables you fancy, with some garlic cloves, olive oil and salt & pepper. Pan-fry the gnocchi with a little olive oil for a few minutes and toss in some walnuts and cashews. Add the roast veg and some roughly chopped spinach to the pan with the gnocchi, and cook for a few minutes more until the spinach has wilted. Serve with the crumbly cashew seasoning!

24) Crepes with garlic mushrooms, spring greens and marmite cashew cream

A super quick little invention for tonight’s tea here, perfectly brought together with the tangy marmite cashew cream. You gotta try it! Serves 2.

Ingredients: Crepes – 300ml oat milk; 150g plain flour; 1 tbsp melted coconut oil plus a little for frying. Garlic mushroom filling – 1 onion; 4 garlic cloves; 2 tbsp olive oil; 1 courgette; 4 big handfuls of mushrooms (250g-ish); 4 big handfuls of spring greens; salt & pepper. Marmite cashew cream – handful of cashews; 1 tsp marmite; 4 tbsp nutritional yeast; 100ml water.

Make the marmite cashew cream by blitzing together all the ingredients, adding more water if needed to give a creamy consistency.

Prepare the filling by finely chopping the onion and garlic, and frying on a low heat with the olive oil. Chop the courgette into batons (or whatever you like) and add to the pan, turning the heat up a little. Slice the mushrooms and add to the pan. Keep stirring, and once cooked add the roughly chopped spring greens. Cook for a further few minutes to wilt down. Add salt & pepper to taste.

For the crepes, weigh the flour into a large bowl and slowly add the oat milk, whisking all the time. Add the melted coconut oil and whisk to combine everything. Add a little more oat milk if necessary – it should be the consistency of single cream. Bring a frying pan up to a high temperature, melt 1/2 tsp coconut oil, and pour in some batter to cover the base with a thin layer. After about 1 minute, flip and cook the otherside for 1 minute more. You should be able to make about 6 crepes. Enjoy straight away!

23) Curried beetroot pasties

We love a good pasty, and this is a truly magnificent one! Crisp shortcrust turmeric pastry filled with a fragrant curry made with roasted spiced beetroot, spinach and chickpeas. The curry is sensational on it’s own, and the pasty will give you a lunch of Kings. Makes 6 pasties.

Ingredients: Beetroot curry – 2 large beetroot, 2 tbsp oil; 1 onion; big chunk of root ginger; 3 garlic cloves; ground spices (2 tsp garam masala; 2 tsp cumin; 1 tsp coriander; 1 tsp turmeric); 400g tin coconut milk; 1 tbsp curry leaves; 400g tin chickpeas; 120g spinach; salt & pepper. Pastry – 400g plain flour; 1 tsp salt; 1/2 tsp turmeric; 200g dairy-free spread; 2-4 tbsp cold water.

Peel and chop the beetroot into bite-size pieces and roast with 1 tbsp oil and a scattering of salt & pepper at 180°C for 20 mins. Meanwhile, finely chop the onion, ginger and garlic and fry in a medium-hot pan with 1 tbsp oil. After 5 mins, add the spices and cook for 1 minute more, then add the coconut milk, curry leaves, drained chickpeas, and the roasted beetroot once it’s ready. Allow to bubble on a medium-low heat, stirring often, to reduce down. You don’t want the filling to be too wet, or your pasties won’t be crisp. Finally stir in the spinach (baby leaves, or chopped), and wilt down for 1 minute. Leave to cool (…or enjoy hot with rice!).

Make the pastry by mixing together the flour, salt and turmeric then adding the spread and rubbing the mixture together with your fingertips to form breadcrumbs. Add cold water, very carefully, just a little at a time, to bring the mixture together. Form into a dough with your hands. Place in an air-tight container in the fridge for at least half an hour (or make in advance and keep in the fridge; also freezes well).

Divide the pastry into 6 equal pieces and roll each out into a circle about 3mm thick. Place a couple of heaped tablespoons of the filling in the middle of the pastry, pressing it together with your hands. Brush a little water around the edges of the pastry and fold it over, pressing the edges together to seal. Cut a little slit in the top for steam to escape, then bake your pasties on a lined baking sheet for 30-40 mins at 180°C, until golden and bubbling.

22) Moroccan stuffed squash

The nutty caramel flavours of buttercup squashes make them perfect for roasting and stuffing, and they’re a sensational centerpiece for your dinner table! Here’s our recipe for a warmingly spiced filling mix, with fragrant rice, dried fruits and toasted nuts. It’s seriously good. Serves 4.

Ingredients: 1 large squash; 3 tbsp olive oil; 1 tsp dried sage; salt & pepper; handful of rice; 1 cinnamon stick; 3 cardamom pods; handful of dried mushrooms; 1 onion; 3 garlic cloves; 2 tsp cumin; 2 tsp smoked paprika; 1 tsp coriander; 1 tsp cinnamon; 1 tsp turmeric; 5 sun-dried tomatoes; handful of toasted nuts (almonds, hazelnuts, walnuts, cashews); 2 tbsp sunflower seeds; 1 tbsp sesame seeds; 3 dried apricots; 3 dried dates; handful of cranberries; 1 tbsp soy sauce; 1 tsp marmite; 1/2 tbsp balsamic vinegar.

Chop your squash in half, scoop out the seeds and brush 1 tbsp olive oil over the flesh with some salt & pepper and dried sage. Roast at 180°C for 30-40 mins until cooked through. Boil the rice with the cinnamon stick and cardamom pods. Soak the dried mushrooms in boiling water for 10 mins.

Heat 2 tbsp olive oil in a pan and lightly fry the onion and garlic (both finely chopped. Add the ground spices. Chop the re-hydrated mushrooms, sun-dried tomatoes, toasted nuts and dried fruits, then add to the pan along with the drained rice and all remaining ingredients. Cook through for 5 mins. Scoop out the squash flesh and mash, then stir in the rice mixture, and spoon it all back into the squash halves. Return to the oven for 10 minutes before serving.

21) Baked tofu, apple and cabbage hotpot with crispy potato skins

An autumnal feast for our first Easter in the Southern Hemisphere! The sweet apple perfectly balances the roasted cabbage in this hearty casserole, and the deep nutty flavours of our crispy baked tofu are heavenly. We’ve stuffed jacket potato skins with spring onions and topped them with toasted walnuts too! Serves 4.

Ingredients: Hotpot – 400g extra-firm tofu; 60ml soy sauce; 40g brown sugar; 1 lime; 1/2 tbsp fresh ginger; 2 tbsp vegetable oil; 1 tbsp bread crumbs; 1 tbsp plain flour; 1 tbsp black sesame seeds; 1/2 Savoy cabbage; 2 dessert apples; 300ml vegetable stock; salt and pepper. Potato skins – 4 large potatoes; 2 spring onions; 2 tbsp olive oil; salt & pepper; handful of walnuts.

Press the tofu with kitchen towel to remove as much water as possible, then dice into 1 inch cubes. Prepare the marinade – combine the soy sauce and brown sugar in a bowl, and microwave for 15 second intervals, stirring in between, until the sugar has dissolved. Whisk in the lime juice and freshly grated ginger, then pop the tofu cubes in and turn them over a few times to coat on all sides. Cover and leave to marinade in the fridge for at least an hour, flipping the pieces over half way through. You can leave these overnight if that’s easier (we usually do).

Bake your potatoes – just pop them into the oven at 180°C and leave them for 45 mins to an hour until the skins are popping and crisp and they’re baked through.

Transfer the tofu from the marinade into a bowl, and toss gently with vegetable oil to coat (save the rest of the marinade for next time, or add it to a stir-fry or a soup). Add the breadcrumbs, flour and sesame seeds and again toss to coat. Pour out onto a baking sheet and bake for 30-40 mins at 180°C, turning halfway through. Meanwhile, slice the cabbage into wedges and place on a baking tray. Drizzle with olive oil and a scattering of salt and pepper, and pop in the oven for 20 minutes to roast. Core and slice the apples and place them on the baking tray with the cabbage for a further 10 mins. Transfer the cabbage and apple into an oven-proof pot and add the vegetable stock, then put this back in the oven (no lid) for 15 mins.

Finish off your potatoes by slicing them in half and scooping the cooked flesh into a bowl. Mash with a fork and add the olive oil, finely sliced spring onions, salt and pepper. Spoon the mixture back into the skins, top with walnuts and put these back in the oven to crisp up for 10 mins.

Season the hotpot with salt and pepper to taste, and serve with the baked tofu on top and your lovely crisp potato skins on the side.

20) Courgette and chickpea balls in a spicy tomato sauce

Crispy on the outside and velvety on the inside, these courgette and chickpea balls are packed with fresh parsley and coriander. Nestled in a rich tomato sauce spiced with cumin, coriander, chilli and cinnamon, this is truly amazing! Our recipe is an adaptation of Yotam Ottolenghi’s and, as usual, his flavour combinations are exceptional. Serves 4.

Ingredients: 400g courgette; 6 tbsp olive oil; 5 garlic cloves; 2 tsp tomato purée; 400g tin chopped tomatoes; 1 tbsp ground cumin; 1 tbsp ground coriander; 2 tsp cinnamon; 1/2 tsp dried chilli flakes; 2 tsp sugar; 400g tin chickpeas; 1/2 onion; 4 tbsp fresh parsley; 4 tbsp fresh coriander; 2 tbsp ground hemp seed; 50g breadcrumbs.

Grate the courgettes and place in a sieve lined with a tea towel. Sprinkle with 1/2 tsp salt and leave to drain. Meanwhile, make the sauce. In a large saucepan, heat 2 tbsp oil on a medium heat and add the finely chopped garlic. Cook for 1 min then add the tomato purée, tinned tomatoes, and 2 tsp each of ground cumin, coriander, and cinnamon, the chilli flakes, 1/2 tsp salt and a good grind of black pepper. Cook for 5-10 mins, stirring frequently. Add 500ml water and the sugar and allow to bubble gently for 30 mins while you make the balls.

Drain the chickpeas and mash to a coarse paste in a large bowl. Finely chop the onion and mix with the chickpeas. Add 1 tsp each of cumin and coriander. Place the ground hemp seed in a small cup and add just enough water to cover, then stand aside to thicken. Add this to the chickpea mix with the breadcrumbs and some salt and pepper.

Squeeze the excess water out of the courgettes and tip these into the chickpea mix. Use your hands to combine everything then press the mixture together and roll into 16 balls. Heat a glug of olive oil in a pan on a high heat and cook the balls on all sides until golden brown and crisp on the outside. Pop them into the sauce and cook for a final 10 mins. Serve on a bed of cous cous with some fresh coriander.

19) Curried vegetable and chickpea pasties

Beautifully crisp shortcrust pastry filled with a mix of curried root vegetables and chickpeas – thank you Domestic Gothess for this recipe! These pasties are sensational freshly baked, and they make a very exciting picnic lunch too. They are easy to make, but the filling and pastry need to be chilled before assembling and cooking, so we found it best to make them the day before. Makes 6 pasties.

Ingredients: Filling – 1 tbsp olive oil; 1 onion; 1 sweet potato; 1 carrot; 1 potato; 1 red pepper; 2 tbsp curry powder; 1 tsp garam masala; 2 garlic cloves; 400g tin of chopped tomatoes; 70g creamed coconut; 400g tin of chickpeas; 100g frozen peas; handful of fresh coriander; salt & pepper. Pastry – 400g plain flour; 1 tsp salt; 1/2 tsp turmeric; 200g dairy-free margarine; 2-4 tbsp cold water.

To make the filling, heat the oil in a large pan over a low heat and add the finely chopped onion. After 5-10 mins, add the peeled and diced vegetables, curry powder, garam masala and finely chopped garlic, and cook for a further 5 mins, stirring often. Add the tinned tomatoes, coconut, chickpeas and peas. Bring to a gentle simmer and cook, covered, for about 20 mins until the vegetables are tender. Stir to avoid the mixture burning, and add a little water if needed but you don’t want it to be wet or your pastry will be soggy. Add fresh coriander, and salt and pepper to taste. Leave to cool, then refrigerate until needed.

Make the pastry by mixing together the flour, salt and turmeric then adding the margarine and rubbing the mixture together with your fingertips to form breadcrumbs. Add cold water, very carefully, just a little at a time, to bring the mixture together. Form into a dough with your hands. Place in an air-tight container in the fridge for at least half an hour.

18) Lime and coconut vegetable moqueca

Inspired by Domestic Gothess, we’ve created a delicious version of a classic Brazilian dish here – a rich coconut sauce flavoured with lime, garlic, ginger and chilli and packed with some lovely veggies. We’ve used a Kabocha squash (dark green skin, deep orange flesh) because we love the nutty honey flavour, but any kind of squash would work well. A handful of green beans and some red pepper give a contrasting crunch. Served with rice, this feeds 4.

Ingredients: 1 squash; 2 tbsp olive oil; 1 onion; 2 tbsp coconut oil; 4 garlic cloves; 5cm chunk root ginger; 1 red chilli; 4 medium tomatoes; 400ml tin coconut milk; 250ml vegetable stock; 1 lime; 2 red peppers; 100g green beans; fresh coriander; salt & pepper.

Slice the squash in half and remove the seeds, then chop into bite size pieces (we leave the skin on but peel first if you like). Place in a roasting dish and toss with the olive oil, then roast for 30 mins. Meanwhile, heat the coconut oil in a large pan on a low heat and add the finely chopped onion. Cook for 10 mins, then add the finely chopped garlic and chilli and the grated ginger and cook for a further few mins. Add the chopped tomatoes and cook for 10 minutes. Pour in the coconut milk, veg stock and the juice of the lime, and season with salt and pepper, then bring to a simmer. Add the sliced peppers, green beans and the roasted squash and cook for 5 mins. Add more seasoning to taste and serve with rice and a scattering of fresh coriander.

17) Tomato pasta

This is an easy peasy pasta dish; all raw ingredients (except the pasta!) so it’s mostly an assembly job. Its a variation/combination of two recipes from River Cottage Veg Everyday by H.F-W and Co.

Ingredients; 500g fusili pasta; 4 large tomatoes; handful of chopped cherry tomatoes; 1 tbsp chopped olives; 1 tbsp chopped sun-dried tomatoes; 1 tbsp capers; handful of shredded basil; 3 tbsp olive oil; 1/2 tbsp cider vinegar.

Boil the kettle. Score a cross into the bottoms of your big tomatoes, place in a bowl and immerse in boiling water for 1 minute. Drain and peel away the skins and discard. Cut open the tomatoes and scoop out the fleshy, seedy pulp into a sieve. Use a spoon to push the pulp through the sieve into a bowl and discard the seeds. Chop the remaining tomato flesh and add it to the bowl with the juice. Now add all the ingredients (except for the pasta) and set aside for 30 mins to 1 hour. Cook the pasta, drain, and stir into your mixture, season with salt and pepper, and serve. Its also nice cold!

16) Puy lentil and walnut patties with garlic mushroom gravy

Roasted walnuts give these super easy lentil patties some bite, and a generous helping of rich mushroom gravy with garlic and rosemary makes for a very fine feast. We’ve served up with chips and corn on the cob – full tums tonight! Serves 4.

Ingredients: lentil patties – 200g dried puy lentils; 600ml vegetable stock; 90g breadcrumbs; 60g roasted walnuts; 60ml soy sauce; 1 tbsp smoked paprika; salt & pepper; 1 tbsp olive oil. Mushroom gravy – 2 tbsp olive oil; 3 cloves garlic; 250g mushrooms; 3 tbsp plant-based spread; 3 tbsp plain flour; 400ml vegetable stock; sprig of rosemary; salt & pepper.

First cook the lentils by bringing them to the boil in the vegetable stock, then simmering for 20 mins until cooked through. Drain away any excess liquid, then mash roughly with a fork. Add the breadcrumbs, chopped walnuts, soy sauce, smoked paprika and mix together well. Season with salt and pepper to taste, then form into 6-8 patties. Heat the olive oil in a pan on a medium heat and fry the patties for about 5 minutes on each side, until crispy on the outside and cooked through.

For the gravy, heat the oil on low and add the finely chopped garlic. Cook for 2-3 mins until softened, then add the chopped mushrooms. Turn up the heat a little and cook for 10-15 mins. Remove the garlicky mushrooms and set aside. Heat the plant-based spread in the pan and whisk in the flour to make a roux, then slowly whisk in the vegetable stock (a little at a time) to make a smooth gravy. Keep whisking on the heat for about 10 mins until the gravy has thickened, then pop the garlic mushrooms back in and add some crushed rosemary, and salt and pepper to taste. Serve the patties with lashings of gravy

15) Vegetable tagine with apricots and almonds

Following the most delicious lunch at Big Fig in Wanaka recently, we have tried to re-create the vegetable tagine that we had as part of a beautifully vibrant plate of different dishes. Here is what we came up with – an aubergine and red pepper tagine with apricots and roasted almonds, spiced with cinnamon, cumin, turmeric and smoked paprika. It was fabulous! Serves 4.

Ingredients: 1 large aubergine; 2 red peppers; 1 onion; 1 garlic clove; 4 tbsp olive oil; 400g tin chickpeas; 400g tin chopped tomatoes; 500ml vegetable stock; 1 tsp ground cinnamon; 1 tsp ground cumin; 2 tsp turmeric; 2 tsp smoked paprika; 4 fresh apricots (or 12 dried); handful of roasted almonds; handful of mint leaves; salt and pepper.

Chop the aubergine and pepper into bitesize pieces, then toss with 2 tbsp olive oil and some salt and pepper, and roast at 180°C for 20 mins. In a large saucepan, heat 2 tbsp olive oil and lightly fry the finely chopped onion for a few mins. Add the finely chopped garlic and cook for 2 mins more. Pop in the chickpeas (drained), tomatoes, vegetable stock and the spices, and add a good grind of pepper and 1 tsp salt. Add the roasted vegetables and the halved apricots, and allow to bubble for 15 mins. If you have time, simmer for 30 mins longer for the flavours to intensify. Just before serving, add the roasted almonds, then dish up with some cous cous, a scattering of fresh mint, and some chopped almonds.

14) Beetroot tarte tatin

Our take on a fantastic recipe by River Cottage – the sweetness of caramelised beetroot combines beautifully with the tangy spring onion vinaigrette, all nestled in crispy shortcrust pastry. Served up with some new potatoes and a green leafy salad. Serves 4.

Ingredients: Pastry – 150g plain flour; 50g sunflower oil; 1/2 tsp salt. Caramelisied beetroot – 500g beetroot; 3 tbsp olive oil; 1 tbsp cider vinegar; 1 tbsp soft brown sugar; salt and pepper. Vinaigrette – 2 spring onions; 1 tsp English mustard; 1 tbsp cider vinegar; 5 tbsp olive oil; 1 tbsp fresh parsley.

Make the pastry by mixing together the flour, oil and salt with a fork, then bring it together into a dough with 2 tbsp cold water. Leave the dough in a sealed container in the fridge to rest. Meanwhile, peel and slice the beetroot into 5mm thick slices. Heat the olive oil in a shallow oven-proof pan, then add the beetroot and toss to coat. Add the sugar and vinegar, and season to taste. Cover the pan with foil and place in the oven at 180 °C for 20-30 mins, until the beetroot are tender. Roll out your pastry and cover the beetroot, which will be nicely caramelised. Return to the oven for a further 20-25 mins until the pastry is golden.

Make the vinaigrette by finely slicing the spring onions and parsley, and shaking the ingredients together in a clean jam jar. Turn out the tarte tatin by placing a large plate over the pan and carefully (but quickly) turning upside down. Pour over the vinaigrette and enjoy

13) Roasted red pepper and bean soup with cumin scones

Perfect for lunch or a light dinner. Serve the scones warm, straight from the oven, and they’ll be especially dreamy! Serves 4.

Ingredients: Soup – 1 red pepper; tbsp olive oil; 1 onion; 2 garlic cloves; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1/2 tsp ground cumin; 400g tin chopped tomatoes; 400g tin kidney beans; 500ml vegetable stock; 1 fresh red chilli; 1 spring onion. Scones – 300g self-raising flour; 3 heaped tbsp nutritional yeast; 1/4 tsp mustard powder; 1/2 tsp smoked paprika; 2 tsp cumin seeds; 1 tsp salt; 200ml water; 1 tsp white wine vinegar; 3 tbsp olive oil.

For the soup, first char-grill the pepper (whole) by placing it under a hot grill and rotating it until the skin is blistered and blackened all over. Once cool enough to handle, peel off the skin, slice in half and remove the seeds and stalk. Finely dice the flesh. In a saucepan, heat the olive oil on a medium heat and add the finely chopped onion. Sweat down for a few minutes, then grate in the garlic and add the spices. Cook for a minute more, then pour in the tinned tomatoes, beans, stock, the char-grilled pepper and some salt and pepper. Allow to bubble away for 10 mins, then simmer gently until you’re ready to serve. Scatter with some finely sliced chilli and spring onion for a bit of zing!

The scones are so easy – simply, combine the dry ingredients together in a bowl, then add in the water, oil and vinegar and bring together into a dough. Roll out to a height of about 2cm and slice into about 8 scones (or use a scone cutter for even rounds if you like). Bake at 180°C for 10-12 mins, until golden. Serve warm with some plant-based spread.

12) Sri Lankan braised roots stew with coconut dhal dumplings

A hearty and fragrant root veggie stew, topped with lime and coconut dhal dumplings, this is something a little different. The recipe is from BBC Good Food and it’s intensely moreish. Serves 6.

Ingredients: Stew – 1 tbsp coconut oil; 1 tsp mustard seeds; 6 curry leaves; 1 onion; 3 garlic cloves; 2 chillies; 2 celery stalks; 1 tbsp curry powder; 400ml tin chopped tomatoes; 2 raw beetroot; 3 carrots; 1 parsnip; 400ml tin coconut milk. Dumplings – 100g split red lentils; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 tbsp curry leaves; 75g self-raising flour; 1/4 tsp chilli flakes; 1/2 red onion; 1 tsp chilli powder; 80g shredded coconut; juice of 1/2 lime.

Heat the oil and scatter in the mustard seeds and curry leaves. When they sizzle, add the finely chopped onion, garlic, chillies, celery, and a pinch of salt. Cook for 10 mins, stirring often. Add the curry powder and cook for 1 min more, then add the tomatoes, the peeled and diced root veg, the coconut milk, 1 tsp salt and 200ml water. Bring to the boil, cover and simmer for 15 mins until the veg are tender.

For the dumplings, boil the lentils in a pan until just cooked, then drain. Melt the coconut oil in a pan and add the mustard seeds and curry leaves. Once they are sizzling, remove from the heat. Finely dice the onion and mix all the dumpling ingredients together in a bowl with 1 tsp salt. Squeeze the mixture together with your hands and form 12 round balls. Place on top of the stew, cover with the lid and cook on low for a further 5 mins. Serve with rice and a scattering of coriander if you like.

11) Thai red curry with aubergine and squash

It’s always a happy day when this Thai curry is for dinner, and we’ve been making variants of it for a decade. We’ve roasted squash, aubergine and courgette here and they soak up the rich aromatic flavours beautifully. Serves 4.

Ingredients: 1/2 squash; 1 large aubergine; 1 large courgette; 3 tbsp olive oil; salt and pepper; 1 onion; 2 garlic cloves; 2 tbsp Thai red curry paste; chunk of fresh ginger; 1 tin of coconut milk; 500ml vegetable stock; 2 tbsp soy sauce; 1 lime; handful of fresh coriander.

Peel the squash and remove the seeds, then chop into bitesize chunks along with the aubergine and courgette. Toss with 2 tbsp olive oil, some salt and pepper, and roast at 180°C for about 30 minutes, turning half way through.

Finely slice the onion and gently fry on a medium heat with 1 tbsp olive oil for 5 mins. Grate in the garlic and ginger, add the curry paste, then heat through for 2 more mins. Add the coconut milk, vegetable stock and soy sauce and simmer for 20 mins. Once the roast vegetables are cooked, pop them in and keep simmering for a further 15 mins. Serve with rice, a squeeze of fresh lime juice and a scattering of fresh coriander.

10) Sweet potato and peanut butter quesadillas with Asian slaw

A beautiful combination of rich nutty roasted sweet potato uplifted by the zesty crunchy slaw with fresh lime and ginger, we love this. Add some homemade guacamole and this is an easy showstopper! The slaw is a recipe from River Cottage and the quesadillas are from BBC Good Food. Make it plastic-free by making your own tortillas – they’re soo much better fresh! Serves 3-4.

Ingredients: quesadillas – (tortillas: 300g plain flour; 1/2 tsp salt; 150ml water; 3 tbsp olive oil) 2 large sweet potatoes; 1 tbsp smoked paprika; 2 tbsp olive oil; 3 tbsp crunchy peanut butter; handful of fresh coriander. Slaw – 1/2 red cabbage; 3 carrots; 2 spring onions; 2 tbsp soy sauce; 1 tbsp honey; 1 garlic clove; chunk of fresh ginger (thumb-sized); 2 tbsp cider vinegar; 4 tbsp olive oil. Guacamole – 2 ripe avocados; 1 garlic clove; scattering of fresh coriander; juice of a lime; salt and pepper.

Peel and slice the sweet potatoes, toss with smoked paprika and olive oil and roast at 180 °C for 20 mins, turning halfway through. Meanwhile, make the slaw – prepare the dressing by whisking together the soy sauce, honey, grated garlic and ginger, cider vinegar and olive oil. Finely slice the carrots, cabbage and spring onions, and toss together with the dressing in a large bowl. Leave for at least 15 mins to marinade together.

To make your own tortillas, mix the flour and salt together in a large bowl, then add the water and oil and bring together into a dough with your hands. Knead for 5 mins then divide into 6 equal balls. There’s no need for this to rise, so it’s pretty quick. On a floured surface, roll each into a circle(ish) and dry-fry in a large pan on a high heat for 1-2 mins on each side. Keep fresh in a tea towel while you cook the rest.

Whip up a guacamole by mashing the avocados together with the finely chopped (or grated) garlic and lime juice, then add fresh coriander, salt and pepper to taste.

Bring a large frying pan to a high temperature and add a little oil. Place one tortilla in the pan, and spread with 1 tbsp crunchy peanut butter, 1/3 of the roast sweet potatoes and a sprinkling of fresh coriander. Place a second tortilla on top and press down with a spatula. Cook for 2 mins on each side, then repeat with the remaining 4 tortillas. Cut each quesadilla into quarters and serve straight away with the slaw and guacamole.

9) Ramen curry with crispy baked tofu

This dish has revolutionised tofu for me. Before now, I’ve never been too fussed about it, but in this one recipe from Well Vegan I’m completely converted. Marinade the tofu in soy, lime juice and ginger, then coat with breadcrumbs and bake. They’ve completely blown my mind with their crispy decadence, and we hope they’ll do the same for you! Serves 3 – 4.

Ingredients: Crispy tofu – 400g extra-firm tofu; 60ml soy sauce; 40g brown sugar; 1 lime; 1/2 tbsp fresh ginger; 2 tbsp vegetable oil; 1 tbsp bread crumbs; 1 tbsp plain flour; 1 tbsp black sesame seeds. Ramen – 350g ramen noodles; 2 small bok choy; 1/2 head of broccoli; 2 tsp red curry paste; 4 tbsp coconut cream; soy sauce to taste.

Place the vegetable oil in a separate bowl, add the tofu, and toss gently to coat. Add the breadcrumbs, flour and sesame seeds and again toss to coat. Pour out onto a baking sheet and bake for 30-40 mins at 180°C, turning halfway through.

Boil the noodles in water according to the package instructions. Two minutes before they’re done, add the bok choy and broccoli to the water. Remove from the heat and add the curry paste, coconut cream, the rest of the marinade liquid, and soy sauce to taste. Serve, topped with the crispy tofu.

8) Mushroom and walnut tart

Flaky walnut pastry filled with a mushroom, leek and cashew tapenade and topped with fried mushrooms and rosemary, this is a hearty and wholesome feast. The recipe is adapted from Yotam Ottolenghi‘s and, like his, the pastry is quite crumbly – don’t worry, it tastes amazing! Serves 4.

Ingredients: Walnut pastry – 50g roasted walnut halves; 150g plain flour; 50g sunflower oil; 1/2 tsp salt; 2 tsp ground flax seed. Mushroom tapenade: 1 tbsp olive oil; 1 leek; 2 portobello mushrooms; 70g button mushrooms; 1 garlic clove; 5g dried porcini mushrooms (soaked in 100g boiling water for 30 mins); 100g roasted cashews. Fried mushrooms: 2 tbsp olive oil; 2 portobello mushrooms; 220g button mushrooms (or a mix of wild mushrooms); 60g spinach; 1 tbsp fresh rosemary. Optional: scattering of pomegranate seeds.

First make the pastry by blitzing the walnuts in a food processor, then adding the flour, salt and oil and whizzing together. In a small cup, mix the flax seed with a few tbsp water and leave for 5 mins to thicken. This will help the pastry bind together. Add the flax mixture and bring the pastry dough together into a ball. Place in the fridge in a sealed container.

For the tapenade, heat the oil in a large frying pan and add the finely chopped leek, mushrooms, and garlic with a pinch of salt. Cook for 5 mins, then add the cashews and blitz into a paste in a food processor.

Slice and lightly fry the remaining mushrooms in oil, then stir in the spinach to wilt. Roll out the pastry and spoon on the tapenade, then the fried mushroom mixture and a scatter of chopped rosemary. Fold up the sides of the pastry and bake for 20 mins at 180°C. Lightly fried courgettes and some new potatoes make great accompaniments to this dish.

7) The perfect pizza

Thin crisp base, rich tomato sauce, char-grilled Mediterranean vegetables, a scattering of sun-dried tomatoes and olives and a drizzle of olive oil. Trust us, you won’t miss cheese here. The trick is to cook the tomato sauce low and slow to develop the deep flavours. Makes 4 large pizzas.

Ingredients: Tomato sauce – 2 tins chopped tomatoes; 2 tbsp olive oil; 5 fat garlic cloves; salt and pepper. Pizza dough – 500g bread flour (half white, half wholemeal); 2 tsp yeast; 1 tsp sugar; 1 tsp salt; 300ml warm water; 2 tbsp olive oil. Toppings – 2 large peppers; 1 large courgette; olive oil; smoked paprika; handful of sun-dried tomatoes, black olives, & fresh basil leaves.

Tomato sauce – Heat the oil in a pan and add the minced garlic. Cook for a minute, then add the chopped tomatoes and let them simmer gently. If you can, simmer the sauce on a low heat for an hour to reduce it down and develop the beautiful flavours.

Pizza dough – place 1 tsp salt in a large bowl and then pour in the flour. Without mixing, add the yeast and sugar (you want to keep the yeast away from the salt as much as possible). Pour in the warm water and oil and mix into a dough with your fingers. Knead for 5-10 mins until you have a smooth elastic dough. Leave to rise in the bowl, covered with a damp tea towel, for about an hour.

Toppings – Char-grill the peppers by placing them, whole, under a hot grill and rotating until blackened on all sides. When cool enough to handle, peel off the skin and chop into slices, removing the seeds. Slice up the courgette, toss with olive oil and smoked paprika, and gently fry.

Assemble – Get your oven to 250°C. Knock the dough back and divide into 4 equal pieces. Roll and carefully stretch the dough into a roundish pizza base, as thin as you can get it without tearing. Don’t worry if it does tear, just patch it up, it will still taste amazing. Place it on a baking sheet and spoon over the tomato sauce, then scatter with your toppings. Pop in the oven and cook for about 10 mins, then serve with a scattering of fresh basil leaves and a lovely green salad.

6) Carrot, coriander and lentil patties

We’ve served up these aromatic beauties with a spicy salsa, sweet potato wedges and some corn on the cob. Yum yum yum! Lots of fresh and ground coriander is a winner for us in these patties, but you can use a herb/spice mix of your choice, just have a play with the flavours that you like. Makes 6.

Ingredients: 200g dry lentils; 1 red onion; 3 carrots; 125g flour (or breadcrumbs); pinch salt; 1 tsp ground coriander; 1 tsp ground cumin; 1/4 tsp cayenne pepper; freshly ground black pepper; handful of fresh coriander leaves; olive oil.

Boil the lentils in water for 30 mins until cooked through, then drain and leave to cool slightly. Finely chop the onion and grate the carrots, then mix all the ingredients together in a large bowl, except the olive oil. Squeeze the mixture with your hands into 6 patties and fry in a glug of olive oil on both sides until they are crispy and golden on the outside (about 7 mins on each side).

5) Coconut daal with roast veg and flat breads

This recipe is inspired by Riverford Organic Farmers and is one of our favourites. It’s very versatile, and a good store cupboard dinner. Serves 2-3.

Ingredients: Daal – 2 tbsp oil; 1 chilli; 3 garlic cloves; 1 tbsp black mustard seeds; 1 tbsp curry leaves; 2 tbsp medium curry powder; 150g red lentils; 400ml tin coconut milk; 400ml tin tomatoes; fresh coriander. Roasted veg – 500g of root veg (we’ve used carrots and beetroot here); 2 tbsp oil; 1 tbsp garam masala. Flat breads – 200g flour (plain, or a mix with wholemeal); 1/4 tsp salt; 100ml warm water; 2 tbsp oil. Optional – handful of shredded coconut and a dash of garam masala.

Roast veg – Roughly chop the veg and roast with the garam masala, oil and a good scattering of seasoning at 220°C for a about 30 mins.

Daal – Heat the oil and gently fry the finely chopped chilli and garlic with the mustard seeds and curry leaves for about a minute until the mustard seeds start to pop. Add the curry powder, lentils, coconut milk, tomatoes and 150ml water. Bring to the boil and simmer for about 25 mins.

Flat breads – mix the flour and the salt together in a large bowl (with the coconut and garam masala if using). Add the water and oil and mix together, then knead for about 5 mins. Divide the dough into 4 balls and roll each out as thin as you can. In a large pan, dry-fry each one on a high temperature for 1-2 mins on each side. If you don’t eat these tortillas straight away, once cool you can keep them fresh in an air-tight container.

Season the daal and serve with the veg on top, and flatbread on the side. Add a scattering of fresh coriander if you like.

4) Zesty roasted cauliflower wraps with guacamole and salsa

Heavenly combination of smokey roasted paprika and fresh citrus, this recipe will have you falling back in love with cauliflower. The wraps are very easy to make and taste 100 times better fresh compared to the shop-bought ones that stick to the roof of your mouth. They don’t contain yeast so they don’t need to rise – you just need 15 mins and a rolling pin. Serves 2-3.

Ingredients: 1 whole cauliflower; 1 tbsp smoked paprika; 1 tsp cayenne pepper; splash of oil; juice of a lemon. Guacamole: 2 ripe avocados; 1 garlic clove; juice of half a lime; salt & pepper; dash of cayenne pepper. Salsa: 2 large ripe tomatoes; glug of olive oil; salt & pepper. Flat breads: 200g flour (plain or mix with wholemeal); 1/4 tsp salt; 100ml warm water; 2 tbsp oil.

Break the cauliflower up into small florets and chop up the stalk. Toss these all together with the smoked paprika, oil and cayenne pepper in a large bowl. Roast for 30 mins at 180°C until tender and starting to char at the edges. Drizzle with freshly squeezed lemon juice.

Make the guacamole by smashing the avocados with a fork and mixing with the finely chopped garlic, lime juice and seasoning. Make the salsa by chopping the tomatoes and stirring in the olive oil and seasoning.

Flat breads – mix the flour and the salt together in a large bowl. Add the water and oil and mix together, then knead for about 5 mins. Divide the dough into 4 balls and roll each out as thin as you can. In a large pan, dry-fry each one on a high temperature for 1-2 mins on each side.

3) Roast squash curry

A rich and aromatic curry by Yotam Ottolenghi that makes a ‘wow’ every time! It is hands down our favourite curry – a masterpiece of deliciousness and very easy to whip up. The flavours intensify with a little longer cooking, and it’s worth the wait. Serves 4.

Ingredients: 1 medium butternut squash (you could also use pumpkin or sweet potato); olive oil; 1 onion; 1 carrot; 4 garlic cloves; chunk of fresh ginger; 2 tsp tomato paste; 1 tbsp mild curry powder; 1/2 tsp garam masala; 1 small baking potato; 2 tbsp soy sauce; 1/2 tbsp maple syrup; 2 tbsp coriander leaves; 1 lime.

Peel, chop and de-seed the squash, then combine in a large bowl with 2 tbsp olive oil and a good scattering of salt and pepper. Roast in an oven tray, lined with baking paper, at 220°C for 30 mins until cooked through and golden brown, then set aside.

Heat a glug of olive oil in a large pan on a medium heat, then fry the chopped onion and carrot until softened and lightly browned. Add the finely chopped garlic and ginger, the tomato paste, and the spices. Cook for a minute more until fragrant.

Add the chopped potato, soy sauce, maple syrup, 850ml water, 1/2 tsp salt and a good grind of pepper. Leave to simmer for at least 15 mins (longer if you have time), until the liquid has reduced slightly and the vegetables have cooked through. Gently stir in the roast squash and cook for a few more mins to heat through. Serve with rice, a scattering of fresh coriander, and a squeeze of lime.

2) Chickpea fritters with beetroot and avocado salad

Fresh, fragrant and vibrant, we served this with a leafy salad and some new potatoes for a New Years Eve feast and it made for a wonderfully colourful spread, that went down a treat! The beetroot and avocado salad is our take on another of Yotam Ottolenghi’s miraculous creations and the chickpea fritters are inspired by Sidart from The Great New Zealand Cookbook that we were given for Christmas this year. They’re a winning combination! Serves 5.

Ingredients: chickpea fritters – 2 x 400g tinned chickpeas; 2 onions; 2 fresh chilli; 2 tbsp chopped mint; 2 tbsp chopped coriander; 1 tsp red chilli powder; 2 tsp ground coriander; 1 tbsp ground ginger; 1 tsp garam masala; olive oil. Beetroot and avocado salad – 4 medium raw beetroots; 1 small red onion; 3 tbsp cider vinegar; 4 tbsp olive oil; 1/2 tsp caster sugar; 1 tsp chilli sauce; 1 tsp salt; freshly ground pepper; 2 medium avocados; handful of fresh coriander and mint leaves; 100g garden peas (fresh or frozen).

Chickpea fritters – Drain and rinse chickpeas and mash in a large bowl into a coarse mixture. Finely chop the onion and chilli and add to the chickpeas with the rest of the ingredients. Mix well, then form into 12 patties with your hands. Fry in medium-hot oil on both sides until crisp and golden.

Beetroot and avocado salad – peel the beetroots and slice very finely (use a mandolin if you have one, but we use a vegetable peeler). In a large bowl, add the sliced beetroot, finely chopped red onion, vinegar, oil, sugar, chilli sauce, salt and pepper and toss everything together with your hands. Leave aside for 15 mins to marinade a little. When you’re ready to serve, spread half the beetroot mixture on a large platter and top with half the sliced avocado, coriander, mint, and peas (thaw the peas if frozen by standing them in boiling water for a few mins). Add the rest of the beetroot and top with the remaining ingredients. Drizzle with a little olive oil and serve.

1) Smoked paprika hummus

Cut down on plastic packaging by making your own hummus – it’s fast and easy, and you can flavour it with different spices each time. Here’s our basic recipe for smoked paprika hummus.

Ingredients: two big handfuls of dried chickpeas; 1 tbsp tahini; 1 lemon; 1 garlic clove; 1 tsp smoked paprika; salt and pepper; olive oil.

Soak the chickpeas in water overnight, then drain, replace the water and boil until cooked through. Drain and mash into a smooth paste with a masher (or blitz in a food processor). Finely chop the garlic and stir into the chickpeas with the tahini, freshly squeezed lemon juice, a pinch of salt and pepper, and olive oil to taste. Scatter with smoked paprika and serve with a drizzle of olive oil.