Serves 4

• 10 mins to prepare and 30 mins to cook
• 490 calories / serving
• Freezable
• Vegan
• Vegetarian
• Dairy-free

Ingredients:

• 500g carrots, peeled and cut into 1cm-thick fries
• 2½ tbsp olive oil
• 5 white batch rolls
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped (optional)
• 2 x 400g tins kidney beans, drained and rinsed
• 1 tsp dried oregano
• 10g fresh flat-leaf parsley, roughly chopped
• Small leaves from 1/3 round lettuce
• 1/4 cucumber, thinly sliced
• ½ x 340g jar pickled cabbage, drained

Method:

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots on a large baking tray, drizzle with ½ tbsp oil and season lightly. Roast for 25-30 mins until tender. Slice 4 rolls in half and put sliced-side up on the tray for the last 5 mins.
2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, and chilli, then cook for 5-7 mins until softened. Blitz in a food processor with the beans, oregano, parsley, remaining bread roll and some seasoning until mostly smooth.
3. Shape the mixture into 4 patties, about 2cm thick and 8cm wide. Heat 1 tbsp oil in a frying pan over a medium heat and fry the patties for 5 mins each side or until crisp.
4. Divide the lettuce between the bottom halves of the buns. Top with a patty, cucumber and cabbage, then the lid. Serve with the fries.

• 1 tbsp rapeseed oil
• 2 garlic cloves, chopped
• 1 yellow pepper, deseeded and diced
• ½ - 1 red chilli, deseeded and chopped
• ½ bunch spring onions (about 5), tops and whites sliced but kept separate
• 1 tsp cumin, plus a little extra to serve (optional)
• 1 tsp coriander
• ½ tsp turmeric
• 3 tomatoes, cut into wedges
• ⅓ pack coriander, chopped
• 400g can chickpeas in water, drained but liquid reserved
• ½ tsp reduced-salt bouillon powder (we used Marigold)
• 4 large eggs

Method

• STEP 1

Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.

• STEP 2

Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.

• STEP 3

Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

Ingredients:

• 1 large aubergine
• 1 sweet potato, peeled
• about ½ cup all-purpose flour / rice flour for GF version
• salt & pepper
• about 1 cup gelatinous aquafaba, homemade or from a tin of chickpeas
• about 100 g panko breadcrumbs or GF breadcrumbs if required
• 2 tbsp sesame seeds
• high smoke oil for shallow frying

CURRY SAUCE

• 2 tbsp neutral tasting oil
• 1 large onion (I used red), finely diced
• 5 garlic cloves, finely diced
• 3 tsp ginger, finely grated
• 2 medium carrots, peeled and sliced
• ½ Granny Smith (sour) apple, peeled and diced
• 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
• 4 tsp curry powder (I used hot madras curry powder)
• 1 tsp garam masala
• 4 tsp tamari or soy sauce
• 2 tsp rice vinegar
• 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste

OPTIONAL EXTRAS

• 1½-2 cups of your favourite rice, cooked or steamed
• 1 head of lettuce, I used lollo rosso
• a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)

METHOD

1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
11. Serve with rice, a simple green salad and a generous amount of curry sauce.

30 mins preparation time

45 minutes cooking time

Serves 4Ingredients

• 30mlvegetable oil
• 300gonions, roughly chopped
• 2 clovesgarlic, thinly sliced
• ½ tspchilli powder
• 2tspground coriander
• 2tspground tumeric
• 1lemon, zest and juice
• 400gchopped tomatoes
• 250gbutternut squash, peeled and cubed
• 250gcarrots, peeled and cubed
• 250gswede, peeled and cubed
• 1vegetable stock cube, dissolved in 200ml boiling water
• 15gbrown sugar
• 200gchickpeas, drained
• 40gdried apricots, roughly chopped
• 25gsultanas
• 15gfresh parsley, roughly chopped
• 4bread rolls, to serve

Method

• Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5 -10 minutes until it begins to soften.
• Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.
• Add the tomatoes and the vegetables and stir well.
• Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.
• Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160C. Cook for 45 minutes, or until the vegetables are soft.
• Remove from the oven and add the remaining parsley. Stir well then adjust the seasoning using salt and pepper. Serve with a bread roll

• This recipe has been shared by Mrs Heather which is courtesy of the National Trust and she said 'It was very easy to make as its a one-pot recipe and I kept the leftovers to have for lunch. I will definitely make this again.'