Serves 2

Houmous

• 1/2 can of chickpeas
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon smoked paprika
• juice of half a lemon
• 1 and a half heaped tablespoons of tahini
• 2 tablespoons of cold water
• 1 large clove of garlic

Place all the ingredients in a food processor and smoosh. (Our food processor is called Brian.)

Roast tray

• tablespoon olive oil
• seeds of half a butternut squash
• the other half of the can of chickpeas
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 clove of garlic, skin-on but pricked all over
• half a red onion
• half a butternut squash, peeled and cubed
• half a small cauliflower in florets
• juice of the other half of the lemon
• handful of fresh coriander leaves
• salt & pepper

Mix the oil in a baking tray with the spices and seeds and chickpeas, and roast in an oven at 180C fan for 20 minutes.

Whilst that’s roasting, boil or steam the butternut squash and cauliflower until soft. Drain and add to the oven tray mix with red onion and garlic. Place back in oven for 20 minutes.

Serve with lemon juice and fresh coriander leaves and a side dish of slaw.

• Half a white cabbage
• 5 carrots
• 4 spring onions
• 6 radishes
• half a red onion
• 3 small apples
• 1 clove of garlic
• 1 large fresh green chilli, seeded
• 2 tbsp mayonnaise
• 2 tbsp plain low fat yogurt
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 2 tsp cumin seeds
• salt & pepper

Shred the veg in a food processor. Mix the wet ingredients in a jar, shake and combine with the veg. Treat with caution. But you’ll be back for more.

• Tin of chopped tomatoes
• small onion
• half a fresh chilli, or some dried chilli flakes
• Worcestershire sauce
• olive oil
• tin of kidney beans, drained & rinsed
• teaspoon of sugar or Agave nectar or something sweet

Chop & fry the onion in a little olive oil with the chopped chilli, until the onions start to colour & get a bit sticky. Chuck in the tomatoes, kidney beans a dash of Worcester sauce (or maybe soy sauce if you’re strictly veggie) and a tiny bit of something sweet – a tiny bit of sugar or agave nectar or whatever you have to hand.

Simmer for 20 minutes or so, while you cook sausages, bacon & eggs. Delish!

Serves 4. You will need:

• 200g cous cous
• 2 x 400g tins chopped tomatoes
• 2 x teaspoons harissa paste – more if you like it hot
• 2 x large teaspoons of garam masala ground spice mix
• 1 x 400g tin of chickpeas
• 1 very large or 2 medium onions
• 1 large clove of garlic
• 3 chicken breasts
• 2 handfuls of chopped dried apricots

Chop the onion and fry in a little olive oil with the garam masala spice in two separate pans. The spices should cook a bit and flavour the oil. After the onion has cooked a bit add half the chopped garlic to each pan. Add a teaspoon of harissa paste to each pan and give a good stir.

Cut the chicken breasts into strips and add to one pan, stirring so they get coated with the spices and cook all over. Add one third of the drained, rinsed chickpeas to the chicken, and then put the rest (two thirds) in the veggie pot.

When the chicken strips look cooked, add a handful of apricots and a tin of tomatoes to each pan, season with salt & pepper, top up with a little water if needed, put lids on and simmer for half an hour or so. Make the cous cous up by following the instructions on the packet – I just poured on boiling water to slightly more than cover the cous cous in a bowl, left it for 10 minutes and fluffed it up with a fork.

Give everyone two large spoons of cous cous and put the stew on top – serve with a dollop of yoghurt if it’s extra spicy, or and / or some chopped coriander leaves.

It was delicious. The veggie one ended up much spicier than the meat one for some reason – I must have put more harissa in it. I’m having the leftovers with Turkish flatbread for my lunch tomorrow. Can’t wait.

You will need:

• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tsp ground coriander
• 2 small red chillis
• 1 potato, peeled and chopped
• 450g carrots, peeled and chopped
• small piece of fresh ginger, finely diced
• 1  litre vegetable stock
• knob of creamed coconut
• small amount of fresh coriander, chopped

Fry the onion in some oil for 5 minutes. Add the potato, one of the red chillis, chopped with seeds and all,  fresh ginger and ground coriander. Fry for about 10 minutes. Add the carrots and vegetable stock. Simmer for 20 minutes. Add a knob of creamed coconut, let it melt then blitz in a blender. Season to taste.

Sprinkle some slices of red chilli and fresh coriander on top when you serve. Hot, spicy and delicious.

It’s an easy, delicious sauce for tagliatelle. I just used chestnut mushrooms.

http://www.secretsauce.co.uk/pasta-rice/tagliatelle-recipes/creamy-mushroom-stroganoff/

This is a great way of using up any allotment tomato glut. The sweet sauce can be frozen and used as a base for pasta sauce (just add basil, chilli, anchovies or whatever you fancy) or as a base for soup.
Heat the oven to 180 C. Get a load of ripe, or over-ripe, tomatoes. Wash, dry and halve the tomatoes. Sprinkle with a little olive oil, salt, pepper and finely chopped garlic.
Roast for about 45 minutes, then in small batches, press the roasted tomatoes while still warm through a sieve with a wooden spoon, to remove the seeds and skins. Really delicious even on its own. (A top tip from the original River Cottage Cookbook by Hugh Fearnley-Whittingstall.)

Fry some basmati rice in some vegetable oil. Add some garlic, a bit of onion if you like, and a teaspoon of cumin and cook for a minute or two. Then add water or chicken stock – at least twice the volume of liquid compared to the rice, some chopped red pepper or chillis and tomatoes if you like – I squeeze is a slug of tomato ketchup at this point. Cover and simmer gently until cooked.

We made veggie ones and steak ones. Both use the sneaky salsa (below) though this time we left out the ketchup and used lime juice instead of lemon.

Veggie burrito filling:
Get a carton of black beans from Sainsbury’s. Fry an onion, garlic and finely chopped fresh red chilli until the onion is translucent. Add the beans with the juice. Simmer for 20 mins. I can’t begin to explain how tasty these simple ingredients are – this is culinary alchemy of which Frank Bath would be proud (Georgina knows what this means even if no-one else does!)

Carnivore burrito filling:
Fry a chopped onion. Thinly slice steak, garlic, fresh chilli and chuck them in, fry until brown. Add a dash of Worcester sauce, Tabasco sauce and a pinch of cayenne pepper.

Assemblage
Warm some soft tortilla wraps in a dry pan. Add sliced lettuce, your filling of choice, grated cheese, sneaky salsa, sour cream, rice, whatever you fancy. Enjoy. We did.

• Tomatoes
• A red onion
• Fat clove of garlic
• Squeeze of lemon or lime juice
• pinch of salt
• Slug of tomato ketchup
• Slug of olive oil
• Fresh coriander (we keep a bunch in the freezer)

Gently whizz in a blender or chop finely by hand. Serve with tortilla chips. And cold beer. Yum.