INGREDIENTS

PREPARATION

250g (9oz) red lentils

1 tbsp Olive Oil

1 Onion, finely chopped

2 clove garlic, finely chopped or crushed

1 x 3cm piece of fresh ginger, grated

2 tsps ground coriander

1 tsp ground cumin

1 tsp ground turmeric

½ tsp chilli powder

875ml (30fl oz) Veg stock (low salt)

1 tbsp fresh lemon juice

Loads of fresh coriander, roughly chopped

Place lentils in a sieve and rinse.

Heat the oil in a large pan over medium heat. Add onion and garlic and cook for 6-7 minutes.

Add ginger, ground coriander, cumin, turmeric and chilli powder. Cook, stirring for 1 minute.

Stir in lentils and stock. Cover and bring to a simmer. Simmer uncovered for 20-25 minutes, or until the lentils are soft and mixture thickens.

Stir in the lemon juice and fresh coriander

INGREDIENTS

PREPARATION

2 tbsps Olive Oil

1 small Red Onion, cut into squares

2 cloves garlic, crushed

1 x 3cm piece of fresh ginger, grated

400g or 1 tin chopped Plum Tomatoes

3 tbsps low salt Soy Sauce

1 ½ tbsps. Rice Wine

1 tsp sugar

1 green Chilli, seeded and chopped

2 tsps coriander seeds, crushed

1 small Aubergine, cut into 1.5cm chunks

150g (5oz) Shitake Mushrooms, sliced

2 small Courgettes, sliced diagonally

1 Red Pepper, cored and cut into chunks

2 tsps sesame seeds, toasted

Heat 1 tbsp of olive oil in a pan. Add onion and fry for 5 minutes.

Add garlic and ginger and fry for 1 minute.

Stir in the tomatoes, soy sauce, rice wine and sugar.

Simmer over a low heat for 15-20 minutes, stirring occasionally, until reduced and thickened.

Heat remaining oil in another pan until hot.

Add the chilli pepper and coriander seeds and sizzle for 30 seconds.

Add aubergine and shitake mushrooms and stir fry over medium heat for 5 minutes.

Stir in the remaining vegetables and fry for 3 minutes.

When the vegetables are just soft, pour in the tomato sauce, cover and simmer for 10 minutes.

Check the seasoning and stir in the sesame seeds.

INGREDIENTS

PREPARATION

1 tbsp Olive Oil

1 Onion, finely chopped

2 clove garlic, finely chopped or crushed

2 large Carrots, peeled and diced

2 sticks Celery, trimmed and diced

400g or 1 tin chopped Tomatoes

1500ml (50fl oz) Veg stock (low salt)

250g (9oz) fava or cannellini beans

4 tbsps of fresh parsley, roughly chopped

1 tbsp fresh rosemary or thyme

1 bay leaf

140g (5oz) macaroni or any small pasta shape

Heat the oil in a deep pan over medium heat.

Add the garlic, carrots, onion and celery and sauté for 5 minutes.

Then add the chopped tomatoes, stock, fava beans, herbs and the bay leaf.

Bring to the boil, boil rapidly for 10 minutes and then reduce heat, cover and simmer for15-20 minutes until the beans are just tender.

Add the pasta and cook until its soft and well cooked.