HARIRA Spicy Moroccan Lentil & Chickpea Soup This is a wonderful, easy, store cupboard favourite for a chilly Monday night that will give you packed lunches all week too. A totally delicious, hearty (vegan) delight packed with warming spices, nourishing veg and healing herbs. Yum. Makes 4 – 5 decent portions Ingredients: 1 medium onion - chopped 1 large carrot – chopped 2 celery stalks – chopped ½ tsp ground cumin a large pinch of cumin seeds ½ tsp dried turmeric – or a thum

Tarka Daal Bake With Cauliflower & Coconut Serves 4, takes 45 mins A nice take on a veggie curry, this one fills out and crisps up nicely as it cooks in the oven. The flavours deepen naturally, so you could also do this beautifully in the slow cooker. Serve with a crunchy coleslaw, some warm brown rice or a chapati, and some lime pickle. Serves 4 ½ head cauliflower, divided into medium sized florets 1 medium onion, bashed 2 cloves of garlic 2 cms ginger, roughly chopped 2 tsp

Sweet Potato, Black Bean & Avocado Nachos One of those dishes you can tweak to suit anyone and ramp up the portions accordingly - it’s vegan heaven, but you can add feta, mozzarella, or grated cheddar for the veggies, and of course shred in some leftover chicken or fry off some steak for the meat eaters. As you wish. Which of course applies to the heat. Black beans are high in protein and fibre, avocados give you the good fats and the tomatoes, sweet potatoes, onions, garlic/

Choose a Thai curry paste – red, green, yellow or massaman and keep a large pot of it in the fridge. You can attempt to make your own but you really do not need to! Tom Yum paste comes in really handy too, so grab some of that while you’re at it. Chilies, garlic, lemon grass, ginger – all good healing and blood cleansing stuff. Then when you’ve got some left over to use up - mushrooms, green beans, aubergine, onion or some baby sweet corn, just whip this baby up with some Tha

mexi Black turtle beans are one of my favourite of the legumes – something about these little black jewels makes me feel good. They are simple, filling and full of goodness. Cooking a batch from scratch is a good idea as they are so versatile: this particular recipe is a great way to feed a (vegan) crowd, but you will have plenty left over for a quick Mexican breakfast, a base for a packed lunch salad box, working from home Buddha bowl or to add to a mixed veg Chili Sin Car

Mnazeleh (min- ah-za-lah) In discussion with a client who is half Iranian, I became obsessed with finding the ultimate Middle Eastern aubergine, chickpea and tomato dish, to eat with a warm flat bread and a feta salad. None of my books came up with the thing I craved but I found this recipe by Tori Avey (www.toriavey.com) - an Israeli Mnazeleh so wholesome and delicious you could cry. Sadly, we ate it before I could take a photo, so you’ll just have to imagine it. Vegan and L

Mexican Quinoa & Black Bean Salad This is one of those salads that people will taste and then ask you where you got the recipe.It hits all the right notes! It also lasts for a few days in the fridge afterwards and the flavor just gets better. The hint of chili enfuses with the lime juice and the beans soften just a little more, so you can make a big batch of this for a party or BBQ and be happily eating it with leftovers for the next day or two. From a nutritional point of vi