2 large aubergines, stalks removed, cut lengthways into 0.5cm-thick slices
100ml groundnut oil
Salt and black pepper
1 large onion peeled and finely chopped
5cm piece ginger, peeled, finely chopped
1 red chilli, deseeded and finely diced
1/2 tsp black mustard seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
1 tsp medium curry powder
1 tsp tomato paste
1  preserved lemon chopped

2 cloves garlic smashed
100g red lentils
400ml coconut milk
100g  spinach leaves, stems removed
400g mozzarella, broken into 2cm chunks
5g coriander, roughly chopped, for garnish

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Method

1. Heat the oven to 220C/425F/gas mark 7.

2. Lay out the aubergine slices on two large (30cm x 40cm) oven trays lined with baking paper. Brush with two tablespoons of oil and sprinkle with a third of a teaspoon of salt and a good grind of black pepper.

3. Turn over the aubergine slices and repeat, then roast for 20 minutes, until cooked through and golden brown. Leave to cool.

4. Put two tablespoons of oil in a large saute pan on a medium-high heat. Once hot, add the onion and fry for eight minutes, until golden brown.

5. Add the ginger, chilli and cook for two minutes, then add the spices, tomato paste, preserved lemons. Stir for a minute, then add the coconut milk, 600ml water and half a teaspoon of salt.

6. Turn down the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a medium (20cm x 30cm) baking dish and set aside.

7. Put one spinach leaf on top of each slice of aubergine. Put a couple of pieces or two of mozzarella in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the mozzarella is encased.

8. Put the aubergine rolls seam-side down in the lentil sauce, and repeat with the remaining aubergine, spinach and mozzarella. Press the rolls gently into the sauce, but not so far that they are submerged. 

9. bake for 15-20 minutes, until the aubergine is golden brown on top and the sauce is bubbling.

10. Remove from the oven and leave to rest for five minutes.

11. Serve with coriander sprinkled on top.

• 200g risotto rice

• 1.5 litres of vegetable stock

• 1 tablespoon olive oil

• 2 medium onions finely chopped

• 2 cloves garlic, finely chopped

• 2 wine glasses of dry white wine (1/4 litre)

• 50 g butter

• 60 g freshly grated Parmesan

• 3 good handfuls of frozen peas

• 1 knob of butter

• 450 g of raw prawns, peeled 

• 1 handful of fresh basil, chopped

• ½ a handful of fresh mint, chopped

• juice of 1 lemon

• 570mi water

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Method
Heat the stock. In a separate pan heat the olive oil, add the onions and garlic, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat. Keep stirring and
 after a minute it will look slightly translucent. Add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.

Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully.
Add the peas and the prawns and simmer for 2 minutes.
Add the lemon juice and the herbs and stir.
Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

• 100 g unsalted butter , plus extra for greasing

• 200 g gluten-free or buckwheat plain flour

• 1 small onion finely chopped

• 2 cloves of garlic , peeled

• 2 medium leeks , trimmed chopped

• olive oil

• ½ a bunch of fresh thyme

• 100 g spinach

• 45 g Goats cheese

• 3 large free-range eggs

• 3 tablespoons crème fraîche

• sea salt

• freshly ground black pepper

Method

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.

2. Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.

3. Meanwhile, make the filling. Finely chop onion, garlic and leeks. Add the garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Take off heat. In separate bowl lightly beat eggs then add the crème fraîche and a pinch of salt and pepper. Stir well, then set aside.

4. On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don’t worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of baking parchment on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and paper, then return to the oven for a further 8 to 10 minutes, or until golden.

5. Pour the filling into the baked pastry case and dot over the goats cheeses in little pieces cover the filling, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.

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• 500g g potatoes

• 1 x medium suede

• 1 tin of brown lentils

• 1 medium onion finely chopped

• 2 cloves of garlic , peeled chopped

• 1 tin or carton of tomato passata

• 1 aubergine - chopped into small cubes

• 1 red pepper - chopped

• 1 yellow pepper - chopped

• 1 red chilly - finely chopped

• 2/3 glugs of olive oil

• 1 tblsp soy sauce

• 50g butter

• 3-4 tblsp milk

• sea salt

• freshly ground black pepper

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Method

1. Preheat the oven to 180ºC/350ºF/gas 4. 

2. Peel and cut potatoes and suede, put into pan of water and bring to the boil, then simmer till they are cooked.

3. Meanwhile heat oil in wide deep saute pan, add onions, peppers, aubergines and chilly and saute for 8-10minutes till everything softens.

4. Add the drained lentils, chopped garlic, tomato passata, glug of white wine (optional), soy sauce, herbs and salt pepper.

5. Cook on simmer for 15 mins

6. Mash the potatoes and suede with the butter and milk and season to taste.

7. Place the cooked veggie ragu in ovenproof dish

8. Spoon the mash over the top and spread out evenly with a fork, mark over the top with forklines

9. Whack in the oven for 20/30 mins till top is golden brown.

10. Remove dish from oven and leave to stand for 5 minutes. Serve with fresh green vegetables or a salad.

• 200 g basmati rice

• 570mi water

• 700g naturally died smoked haddock fillets

• 110g butter

• 1 onion finely chopped

• 3 hard boiled eggs peeled and chopped

• 3/4 tsp hot madras curry powder

• 3 heaped tbsp chopped parsley

• 1 lemon juice

• salt and freshly ground black pepper

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Method

First hard boil the eggs, pop them into cold water. When cool peel, chop and set aside.

Place the haddock fillets in a wide deep pan cover with 570ml. Bring to boil, put on a lid and simmer for 8 mins.

Drain off the cooking water into a measuring jug. Transfer the haddock to a dish, cover with foil and keep it warm.

In the sucepan melt 50g butter and soften the onions. Stir in the curry powder, cook for half a minute, then stir in the rice and add 450ml of the haddock cooking water.

Stir once, then when it comes to simmering point, cover with a tight fitting lid and cook gently for 15 minutes until the rice is tender.

Meanwhile remove the skin and flake the fish.

When the rice is ready remove from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and remaining butter, salt and pepper.

Cover the pan with a tea towel and replace on very low heat fro 5 minutes. Season again to taste.

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