Aubergine cake

Ingredients:

• 1 large aubergine
• 300g/11oz tricolour pasta shapes
• 100g/4oz low-fat soft cheese with
• garlic and herbs
• 350ml/12fl oz passata
• 4 tablespoons freshly grated
• Parmesan cheese
• 1 1⁄2 teaspoons dried oregano
• 2 tablespoons dried white
• breadcrumbs
• salt and freshly ground black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and linea 20cm/8in round springform cake tin.

• Trim the aubergine and slice lengthways into slices about 5mm/1⁄4inthick. Put in a bowl, sprinkle liberally with salt, and set aside for30 minutes to remove any bitter juices. Rinse well under cold runningwater, and drain.

• Bring a saucepan of water to the boil, and blanch the aubergine for1 minute. Drain and pat dry with kitchen paper.

• Cook the pasta shapes in lightly salted boiling water until al dente. Drainwell, and return to the saucepan. Add the soft cheese and allow it tomelt over the pasta. Stir in the passata, Parmesan and oregano, and
season with salt and pepper.

• Arrange the aubergine over the bottom and sides of the cake tin,overlapping the slices and making sure that there are no gaps.

• Pile the pasta mixture into the tin, packing down well, and sprinkle withthe breadcrumbs. Bake in the oven for 20 minutes, then remove the tinfrom the oven and leave to stand for 15 minutes.

• Loosen the cake around the edge with a palette knife or spatula, andrelease from the tin. Turn out the pasta cake, aubergine side uppermost,and serve hot.

Chilled noodles & peppers

Ingredients:

• 250g/9oz ribbon noodles
• 1 tablespoon sesame oil
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 6 spring onions, cut into
• matchstick strips

For the dressing

• 5 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon tahini
• 4 drops of hot pepper sauce salt

• Preheat the grill to medium. Cook the noodles in a large pan of saltedboiling water until they are almost tender. Drain in a colander, run coldwater through them and drain again thoroughly. Tip the noodles into abowl, stir in the sesame oil, cover and chill.

• Cook the peppers under the grill, turning them frequently, until they areblackened on all sides. Plunge into cold water, then peel off the skin. Cutin half, remove the core and seeds, and cut the flesh into thick strips. Set
aside in a covered container.

• To make the dressing, mix together the sesame oil, soy sauce, tahini andpepper sauce until well combined.

• Pour the dressing on the noodles, reserving 1 tablespoon, and toss well.Add the reserved peppers, gently toss through the noodles and spoon onthe reserved dressing. Scatter the spring onion over the top, and serve

Mixed mushroom ragout

Ingredients:

• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon coriander seeds, crushed
• 1 tablespoon red wine vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons tomato purée
• 2 teaspoons soft brown sugar
• 150ml/5fl oz vegetable stock
• 100g/4oz baby button mushrooms
• 100g/4oz chestnut mushrooms,
• quartered
• 100g/4oz oyster mushrooms, sliced
• salt and freshly ground black pepper

• Put the onion, garlic, coriander seeds, vinegar, soy sauce, sherry, tomato purée, sugar and stock in a large saucepan. Bring to the boil, reduce theheat and simmer, covered, for 5 minutes

• Remove the lid from the pan, and simmer for 5 more minutes or until theliquid has reduced by half.

• Add the button and chestnut mushrooms, and simmer for 3 minutes. Stirin the oyster mushrooms, and cook for a further 2 minutes. Remove themushrooms from the pan with a slotted spoon, transfer to a serving dish
and keep warm.

• Boil the juices in the pan for about 5 minutes until reduced to about75ml/3fl oz. Season with salt and pepper.

• Allow to cool for 2–3 minutes, then pour over the mushrooms. Serve hotor well chilled.

Okra with mango & lentils

Ingredients:

• 100g/4oz green lentils such as Puy,
• picked and rinsed
• 50ml/2fl oz corn oil
• 1⁄2 teaspoon onion seeds
• 2 onions, sliced
• 1 teaspoon fresh root ginger pulp
• 1 teaspoon garlic pulp
• 11⁄2 teaspoons chilli powder
• 1⁄4 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 green or unripe mango, peeled
• and stoned
• 450g/1lb okra, chopped
• 2 fresh red chillies, seeded
• and sliced
• 1 tomato, sliced

• Put the lentils a saucepan with just enough water to cover. Bring to theboil, and boil for a couple of minutes, then reduce the heat. Simmer forabout 20 minutes until soft, topping up with water if necessary. Drain.

• Heat the oil in a wok or large heavy frying pan. Add the onion seedsand fry until they begin to pop. Add the onions and sauté until they aregolden. Reduce the heat and add the ginger, garlic, chilli powder,turmeric and coriander. Stir for a minute or so.

• Slice the mango, then add with the okra. Stir well, then add thechillies. Stir-fry for about 3 minutes until the okra is well cooked. Stirin the cooked lentils and tomato, then cook for a further 3 minutes.Serve immediately.

Baked potatoes with salsa

Ingredients:

• 4 baking potatoes, about
• 225g/8oz each
• 1 large avocado
• 1 teaspoon freshly squeezed
• lemon juice
• 175g/6oz smoked tofu, diced
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 100g/4oz mixed salad leaves

For the salsa

• 2 tomatoes, diced
• 1 tablespoon chopped fresh
• coriander leaves
• 1 shallot, finely diced
• 1 fresh green chilli, seeded
• and diced
• 1 tablespoon freshly squeezed
• lemon juice
• salt and freshly ground
• black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5.

• Scrub the potatoes and prick the skins with a fork. Rub a little salt intothe skins, and put the potatoes on a baking tray. Bake in the oven for1 hour or until cooked through and the skins are crisp.

• Meanwhile, make the salsa just before the end of the potatoes’ cookingtime. Put all the ingredients in a bowl, mix through and season with saltand pepper. Set aside.

• Cut the potatoes in half lengthways, and scoop the flesh into a bowl,leaving a thin layer of potato inside the shells.

• Halve and stone the avocado. Using a spoon, scoop out the avocadoflesh and add to the bowl containing the potato. Stir in the lemon juiceand mash the mixture together with a fork. Mix in the tofu, garlic, onionand tomato. Spoon the mixture into one half of the potato shells
.
• Arrange the mixed salad leaves on top of the guacamole mixture, andplace the other half of the potato shell on top. Serve immediately withthe salsa as an accompaniment.

Blue cheese hotpot

Ingredients:

• 2 carrots, sliced
• 1 turnip, diced
• 2 celery sticks, sliced
• 8 small leeks, quartered
• 25g/1oz low-fat spread
• 25g/1oz plain flour
• 450ml/3⁄4pt vegetable stock
• 1 teaspoon yeast extract
• 425g/15oz canned cooked haricot
• beans, drained
• 3 tablespoons chopped fresh
• flat-leaf parsley
• 450g/1lb potatoes, thinly sliced
• 50g/2oz blue cheese, crumbled
• salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Sauté the carrots, turnip, celery and leeks in the low-fat spread in aflameproof casserole dish for 3 minutes, stirring. Stir in the flour.

• Remove from the heat and gradually blend in the stock and yeastextract. Return to the heat, bring to the boil and cook for 2 minutes,stirring. Stir in the beans and parsley, and season with salt and pepper.Arrange the potatoes in a layer over the top, overlapping them slightly.

• Cover with a lid and bake in the oven for 1 hour. Remove the lid,sprinkle with the cheese and continue cooking, uncovered, for a further30 minutes. Serve straight from the pot.

Beetroot fettuccine

Ingredients:

• 50g/2oz butter
• 400g/14oz courgettes, shredded
• 1 small onion, grated
• 225ml/8fl oz double cream
• 3 tablespoons freshly grated
• Parmesan cheese
• pinch of grated nutmeg
• 450g/1lb fresh beetroot fettucine
• salt and freshly ground black pepper

• Melt the butter in a large deep frying pan. Add the courgettes and onion. Stir and sauté for about 4 minutes until the onion is starting to soften. Cover the pan, and sauté for a further 3 minutes until soft and translucent. Stir in the cream, and allow it to come to a gentle simmer.

• Remove the pan from the heat, and stir in the Parmesan and nutmeg.Season with salt and pepper. Keep warm.

• Bring a large saucepan of lightly salted water to the boil, and add the fresh fettuccine. Return to the boil, then cook for 15 seconds. Drain andadd to the frying pan with the sauce. Toss everything together, and serve immediately.

Sweet & sour tofu

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 2 celery sticks, sliced
• 1 carrot, cut into matchsticks
• 1 green pepper, seeded and diced
• 75g/3oz mangetout, halved
• 8 baby corn cobs
• 150g/5oz beansprouts
• 450g/1lb firm tofu, cubed

For the sauce

• 2 tablespoons soft brown sugar
• 2 tablespoons wine vinegar
• 225ml/8fl oz vegetable stock
• 1 teaspoon tomato purée
• 1 tablespoon cornflour

• Heat the vegetable oil in a preheated wok until it is almost smoking. Reduce the heat slightly, then add the garlic, celery, carrot, pepper, mangetout and baby corn. Stir-fry for 3–4 minutes.

• Add the beansprouts and tofu to the wok, and stir-fry for 2 minutes.

• To make the sauce, combine the sugar, wine vinegar, stock, tomatopurée and cornflour, stirring well to mix. Stir into the wok, bring to theboil and cook, stirring, until the sauce thickens and turns glossy.Continue for cook for 1 minute.

• Serve immediately with rice or noodles.

Pasticcio

Ingredients:

• 1 red pepper, seeded
• and chopped
• 1 yellow pepper, seeded
• and chopped
• 1 aubergine, chopped
• 1 large courgette, chopped
• 2 garlic cloves, crushed
• 1 teaspoon dried mixed herbs
• 2 tablespoons olive oil
• 225g/8oz short pasta such elbow
• macaroni
• 200ml/7fl oz vegetable stock
• 300g/11oz mozzarella
• cheese, diced
• salt and freshly ground
• black pepper

For the tomato sauce

• 30g/1oz sun-dried tomatoes,
• chopped
• 400g/14oz canned chopped
• tomatoes
• 1⁄2 teaspoon sugar
• 500g/1lb 2oz ripe plum tomatoes,
• seeded and chopped
• 2 teaspoons balsamic vinegar

• Preheat the oven to 200°C/400°F/Gas mark 6.

• For the tomato sauce, put the sun-dried tomatoes in a saucepan with thecanned tomatoes and sugar. Bring to a simmer, and continue to simmerfor 5 minutes. Add the diced plum tomatoes and cook gently for10 minutes, stirring occasionally. Remove the pan from the heat, and stirin the balsamic vinegar. Set aside.

• Put the peppers, aubergine and courgette chunks in a large non-stickroasting tin, and mix in the garlic, dried herbs and oil. Season with saltand pepper. Roast in the oven for 30–40 minutes, stirring occasionally.

• Cook the pasta in salted boiling water until al dente. Drain well. In aseparate pan, heat the tomato sauce with the stock.

• Put the vegetables and pasta in a large baking dish, and mix well. Pourthe tomato sauce over them and mix through, then put the mozzarellacubes on top. Bake in the oven for 15–20 minutes until melted andgolden. Leave to stand for 5–10 minutes before serving.

Tomatoes au gratin

Ingredients:

• 900g/2lb tomatoes
• 50g/2oz butter, softened
• 3 garlic cloves, chopped
• 1 teaspoon sugar
• 4 teaspoons chopped fresh basil
• 300ml/10fl oz double cream
• 50g/2oz dried breadcrumbs
• 25g/1oz Parmesan cheese,
• freshly grated
• salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Put the tomatoes in a bowl of just-boiled water, and leave for30 seconds. Peel off the skin and thinly slice the flesh.

• Brush the inside of an ovenproof dish liberally with some of the butter.

• Arrange a layer of tomato slices in the bottom of the dish, then sprinklewith a little of the garlic, sugar and basil. Season with salt and pepper.Pour over a thin layer of cream. Repeat these layers until all the
ingredients have been used.

• Mix the breadcrumbs and Parmesan together, then sprinkle over the topof the tomatoes and cream. Dot with the remaining butter.

• Bake in the oven for 20–30 minutes until the topping is golden brown.Serve hot.

Vegetarian pizza

Ingredients:

• 1 large ready-prepared pizza base
• (or see dough on page 517)
• 200ml/7fl oz tomato purée
• 4 spinach leaves, stalks removed
• 1 tomato, sliced
• 1 celery stick, thinly sliced
• 1⁄2 green pepper, thinly sliced
• 1 baby courgette, sliced
• 25g/1oz fresh asparagus tips
• 25g/1oz sweetcorn kernels
• 25g/1oz fresh or frozen peas
• 4 spring onions, trimmed and
• chopped
• 1 tablespoon mixed dried herbs
• 50g/2oz mozzarella
• cheese, grated
• 2 tablespoons freshly grated
• Parmesan cheese
• 1 marinated artichoke heart
• olive oil for drizzling
• sea salt and freshly ground
• black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Put the pizza base on a large greased baking tray. Spread the tomatopurée over the base, almost to the edge.

• Arrange the spinach leaves on the sauce, followed by the tomato slices.Top with the remaining vegetables and the herbs.

• Mix together the cheeses, and sprinkle over the top. Put the artichokeheart in the centre. Drizzle the pizza with a little oil and season with saltand pepper.

• Bake in the oven for 18–20 minutes until the edges are crisp andgolden. Serve immediately.

Spicy Japanese noodles

Ingredients:

• 500g/1lb 2oz fresh Japanese
• noodles such as soba
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon sunflower oil
• 1 red onion, sliced
• 100g/4oz mangetout
• 175g/6oz carrots, thinly sliced
• 350g/12oz white cabbage,
• shredded
• 3 tablespoons sweet chilli sauce
• 2 spring onions, sliced 

 • Bring a large saucepan of water to the boil. Add the noodles to the pan,and cook for 2–3 minutes. Drain the noodles thoroughly. Toss thenoodles with the sesame oil and sesame seeds, and set aside.

• Heat the sunflower oil in a large preheated wok. Add the onion slices,mangetout, carrot slices and shredded cabbage, and stir-fry for about5 minutes.

• Add the sweet chilli sauce to the wok and cook, stirring occasionally, fora further 2 minutes. Add the sesame noodles to the wok, toss thoroughlyto combine and heat for a further 2–3 minutes.

• Transfer the Japanese noodles and spicy vegetables to warm individualserving bowls, scatter over the spring onions and serve immediately.

Potato curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 2 dried red chillies
• 3 curry leaves
• 2 onions, chopped
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon chilli powder
• 2 tomatoes, quartered
• 400g/14oz potatoes, cut into chunks
• 125ml/4fl oz coconut milk

• Heat the oil in a large saucepan over a medium heat. Add the mustard seeds, chillies and curry leaves. As the mustard seeds begin to pop, addthe onions and sauté, stirring, until lightly browned.

• Stir in the coriander, garam masala, turmeric and chilli powder. Sautéfor a minute or so. Add the tomatoes and cook for 5 minutes.

• Add the potatoes and cook over a gentle heat for 5 minutes, stirringconstantly. Pour in the coconut milk and 125ml/4fl oz water. Cook for15–20 minutes until the potatoes are tender. Serve hot.

Pineapple & coconut curry

Ingredients:

• 2 tablespoons groundnut oil
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 2 whole cloves, bruised
• 5cm/2in cinnamon stick
• 1⁄4 teaspoon ground cardamom
• 1⁄2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 large fresh red chilli, deseeded
• and sliced
• 1⁄2 teaspoon salt
• 1 ripe pineapple, peeled, cored and
• cut into 2.5cm/1in chunks
• 75g/3oz creamed coconut,
• dissolved in 250ml/9fl oz
• boiling water

• Heat the oil in a flameproof casserole dish, add the onion, garlic, cloves and cinnamon stick, and sauté over a gentle heat, stirring frequently, forabout 5 minutes until softened.

• Add the ground cardamom, turmeric, cumin, coriander, chilli and salt tothe pan, and sauté for a further 2 minutes. Add the pineapple chunksand stir well to coat them evenly in the spice mixture.

• Stir in the coconut milk, stir to mix and bring to the boil. Reduce the heatand cook the curry very gently, stirring frequently, for 2–3 minutes untilthe pineapple is tender but not mushy and the sauce is very thick. Tasteand adjust the seasoning if necessary, and serve immediately.

Vegetable raisin curry

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, coarsely chopped
• 1 teaspoon freshly minced garlic
• 1 tablespoon plain flour
• 2 teaspoons curry powder
• 1⁄4 teaspoon cayenne pepper
• 450g/1lb frozen mixed vegetables
• 100g/4oz raisins
• 1⁄2 teaspoon salt
• 500ml/18fl oz vegetable stock
• 225g/8oz quick-cooking couscous
• 50g/2oz sliced almonds, toasted

• In a frying pan, heat the oil and sauté the onion and garlic for a few minutes until soft. Stir in the flour, curry powder and cayenne, and cookfor 1 minute, stirring constantly. Stir in the vegetables, raisins, salt andhalf of the stock. Cover and bring to a boil over a high heat.

• Reduce the heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.

• Bring the remaining stock to the boil in a small saucepan. Stir in the couscous and remove from the heat. Cover
 and leave to stand for 5 minutes or until the liquid is absorbed. Fluff the grains with a fork.

• To serve, put the curry on a bed of couscous, sprinkle with the almonds and serve immediately.

Spicy okra

Ingredients:

• 3 tablespoons ghee or butter
• 1 large onion, sliced
• 2 garlic cloves, sliced
• 1 tablespoon ground coriander
• 1 teaspoon freshly ground
• black pepper
• 1 teaspoon ground turmeric
• 1⁄2 teaspoon salt
• 450g/1lb okra, topped, tailed and
• cut into 1cm/1⁄2in pieces
• 1⁄2 teaspoon garam masala

• Melt the ghee or butter in a large frying pan over a low heat. Add the onions and garlic, and sweat until soft but not caramelized.

• Add the ground coriander, pepper, turmeric and salt, and sweat for a further 4 minutes, stirring constantly.

• Add the okra. Coat with the mixture, then stir in 600ml/1pt water. Cover and simmer for 5–10 minutes until the okra is tender. Stir in the garam masala, and serve immediately.

Cabbage & tofu

Ingredients:

• 3 tablespoons vegetable oil
• 21⁄2 tablespoons tamari
• 1 tablespoon Worcestershire sauce
• 1⁄2 teaspoon ground allspice
• 550g/1lb 4oz firm tofu, cubed
• 1 onion, chopped
• 500g/1lb 2oz cabbage, shredded
• For the sauce
• 2 tablespoons tomato purée
• 1 tablespoon vinegar
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1⁄2 teaspoon paprika

 • Preheat the oven to 190°C/375°F/Gas mark 5.

• In a baking dish, combine 1 tablespoon of the vegetable oil with the tamari, Worcestershire sauce and allspice to make a marinade. Add the tofu and cook in the oven for about 35 minutes, turning the cubes two or three times during the cooking.

• Sweat the onion in the remaining oil until translucent. Add the cabbage and cook, stirring occasionally, for 5 minutes. Toss the cabbage mixture in the baked tofu.

• Combine the sauce ingredients in a bowl. Add 50ml/2fl oz water, andpour the sauce over the cabbage, onion and tofu. Stir to coat theingredients evenly. Remove from the heat.

• Cover and return the dish to the oven for 30 minutes. Serve hot over rice or mashed potatoes

Potato & onion pizza

Ingredients:

• For the dough
• 1 teaspoon dried yeast
• 1⁄2 teaspoon granulated sugar
• pinch of salt
• 250ml/9fl oz warm water
• 175g/6oz white bread flour
• 150g/5oz wholemeal plain flour
• For the topping
• 1 red pepper
• 1 potato, very thinly sliced
• 1 large onion, sliced
• 100g/4oz soft goat’s cheese,
• crumbled into small pieces
• 3 tablespoons capers, rinsed
• and drained
• 1 tablespoon dried oregano
• 1–2 tablespoons olive oil

• To make the dough, mix the yeast, sugar, salt and water in a bowl. Leave in a warm place for 10 minutes or until foamy. Sift both flours into a bowl. Make a well, add the yeast mixture and mix to a firm dough. Knead on a lightly floured surface for 5 minutes or until smooth. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1–11⁄2 hours until doubled in size.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush a 30cm/12in pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14in round. Put the dough on the tray and fold the edge over to form a rim.

• To make the topping, cut the pepper into large flat pieces and remove the seeds. Put the pepper, skin side up, under a hot grill until blackened. Cool, then peel away and discard the skin, and slice the flesh.

• Arrange the potato over the base with the pepper, onion and half of the cheese. Sprinkle with the capers and oregano, and drizzle with a little oil. Brush the crust edge with a little more oil, and bake the pizza in the oven for 15–20 minutes. Add the remaining cheese and bake until the crust is golden and crisp. Serve hot.

Brinjal curry

Ingredients:

• 300g/11oz aubergine, cut into
• 2.5cm/1in cubes
• 75ml/3fl oz vegetable oil
• a little salt
• 1 teaspoon mustard seeds
• 20 curry leaves
• 1 teaspoon skinned and split
• urad dal
• 150g/5oz onions, finely sliced
• 200g/7oz tomatoes
• 1 tablespoon tomato purée
• 1⁄2 teaspoon chilli powder
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground turmeric

• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with kitchen paper.

• In a large frying pan, heat 4 tablespoons of the oil over a medium heat. Add the aubergine and a little salt, and cook for 10 minutes or until the aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place.

• Heat the remaining oil in the same pan. Add the mustard seeds and, as they begin to pop, add the curry leaves and urad dal. Cook, stirring, for a few minutes or until the dal is golden, then add the onions and a little salt and cook until the onions are starting to colour, stirring occasionally.

• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric, and mix well. Add the aubergine and cook for a further 5 minutes, stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately