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These pan-fried chickpea balls include softened carrot and onion, plus coriander, parsley and cumin. Use cooked chickpeas so the mixture can be mashed before shaping. Makes about 12; serves 4 Ingredients 3 tbsp vegetable oil 1 onion 400g cooked chickpeas, drained 1 carrot Ground cumin, to taste Fresh parsley Fresh coriander About 1 tbsp flour, … Read more

Potato, carrot and onion form the vegetable base of this curry. Natural yoghurt softens the tomato sauce, while garam masala and fresh herbs supply the seasoning. Serves 3–4 Ingredients 1 onion 1 carrot 1 potato 1 garlic clove 1 carton chopped tomatoes 250g natural yoghurt 1 vegetable stock cube dissolved in 200ml water A handful … Read more

This bean chilli uses black beans and haricot beans, with red wine and dark chocolate in the tomato sauce. Serves 4 Ingredients 75g dried black beans 75g dried haricot beans 1 onion 75ml red wine 1 carton chopped tomatoes 3 squares dark chocolate A shake of paprika A shake of ground cumin 1 small chilli … Read more

Red lentils, tomatoes and cumin make a simple daal. Chicken stock is used in the original ingredient list; rice and pitta are served alongside. Serves 3 Ingredients 100g red lentils 1 carton chopped tomatoes 1 onion 1 tsp ground cumin 1 tbsp fresh coriander, plus extra for serving 1 litre chicken stock Rice and pitta … Read more

Butter beans simmer in a tomato sauce flavoured with cinnamon, lemon and basil. This version is cooked on the hob. Serves 4 Ingredients 100g dried butter beans 1 carton chopped tomatoes 1 onion 1 garlic clove A pinch of ground cinnamon A splash of lemon juice 1 vegetable stock cube Basil, plus extra to finish … Read more

These are my sad black bananas. I wanted to make them happy again, by making them into supercake. What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I … Read more