SUITABLE FOR VEGETARIANS ( OR NOT)

MANY OF US BUILD A MEAL AROUND THE MEAT OR FISH. BUT TRY STARTING WITH A PLANTBASED DISH THAT WORKS WELL ALONE OR YOU CAN ADD A LITTLE MEAT IF YOU FANCY IT. IT’S KNOWN AS FLEXIBLE VEGETARIANISM BUT WE CALL IT ‘SOMETHING FOR EVERYONE’

Aubergine and green bean laksa

A fragrant bowl of comfort. The paste can be stored in the fridge for up to a week Serves 4 1 x 400ml tin coconut milk 500ml vegetable stock 1 large aubergine (or 350g baby aubergines) 200g green beans, trimmed 75g dried thin rice noodles Mint or coriander leaves, to garnish for the laksa paste 2 red chillies, roughly chopped

2 cloves garlic, peeled 2cm piece ginger, peeled and roughly chopped 1 stalk lemongrass (tough outer layer removed), roughly chopped ½ tsp turmeric 4 lime leaves, finely shredded Small bunch coriander, roughly chopped 2 tbsp peanut butter 2 tbsp sunflower oil 1 tsp flaked sea salt

1 Blitz all the laksa paste ingredients in a blender. Add a splash of water if needed. Heat a wok or pan over a medium–high heat and fry the paste for a minute or so, stirring, making sure it doesn’t burn.

2 Turn heat low. Stir in the coconut milk and stock, and bring to a gentle simmer. Cut the aubergine into small chunks or, if you’re using baby ones, halve lengthways. Add to the wok, return to a simmer and cook gently for 8–10 mins, or until the aubergine is soft. Stir in the green beans and cook for around 5 mins, or until tender.

3 Meanwhile, cook the noodles according to the instructions, drain and divide between four bowls. Spoon over the laksa and finish with a scattering of herbs. FLEX IT For prawn laksa, stir through 50–75g raw peeled prawns per person after adding the beans, cooking until they turn pink. Or add strips of raw chicken breast to the pan when frying the paste. Alternatively, stir shredded cooked chicken into individual portions of laksa.

Smoky roots and brazil nut crumble

You can pack this hearty dish with all the odds and ends in the fridge. Mixed with a light sauce and topped with a cheesy, nutty crunch, it’s a real crowd-pleaser Serves 4–6 1kg root vegetables, such as parsnips, celeriac, sweet potatoes or squash, peeled and cut into 3cm chunks 2 onions, peeled and cut into wedges Few sprigs of rosemary 2 tsp sweet smoked paprika Olive oil 200ml crème fraîche 3 tbsp cornflour 1 tbsp wholegrain mustard 185ml white wine 600ml vegetable stock for the topping 75g butter 1 clove garlic, peeled and crushed 75g plain flour 50g oats 75g brazil nuts, chopped 50g grated parmesan cheese (or vegetarian equivalent) or cheddar

1 Preheat oven to 200C/Fan 180C/400F. Put the root veg, onions, rosemary and paprika in a roasting tray and toss in a glug of olive oil. Season with salt and pepper, then roast for 35–45 mins, turning a few times, until the vegetables are completely tender and starting to turn golden.

2 Meanwhile, beat together the crème fraîche, cornflour and mustard; set aside.

3 For the crumble topping, lightly rub together the butter, garlic, flour and oats. Season and stir in the brazil nuts and cheese.

4 Remove the veg from the oven and sit the tray over a gentle heat on the hob. Pour in the wine and bring to the boil. Simmer for 30 secs, then add the stock and return to a simmer. Stir in the crème fraîche mixture and cook until thickened slightly. Discard the rosemary and season to taste.

5 Spoon into one large or several individual ovenproof dishes. Scatter over the crumble, then bake for 30 mins, or until the top is golden and the filling is bubbling. FLEX IT You can transform this into a chicken and vegetable crumble. Replace one-third of the root veg in the roasting tray with about 500g chicken thighs.