Good taste go vegan ...FOR VEGANUARY

YOU DON’T NEED MEAT TO MAKE A MEAL OF IT... FOLLOW THESE RECIPES TO CREATE DELICIOUS MEALS AT HOME

serves 4-6

Avocado or olive oil, for frying 1 onion, diced 375g peeled butternut squash, roughly cut into 1.5cm cubes 2tbsp tomato purée 1 large garlic clove, finely chopped 3tsp ground cumin 2tsp smoked STEP 1 Pour enough oil into a large lidded pan to cover the base and heat over a medium heat. Add the onion, season with salt and cook for 5 mins until translucent. Add the squash and cook, stirring occasionally, for 5 mins. STEP 2 Add the tomato purée, stir and cook for 1 min. Add the garlic and spices and cook for 1 min. Pour in the tomatoes and beans plus their liquid. Season and reduce the heat to medium-low. STEP 3 Cook, covered, for 30 mins, stirring occasionally, until the squash is tender. Add more water if the chilli becomes too dry or thick. STEP 4 Serve with the guacamole, vegan sour cream, spring onions and corn chips.

serves 6

● 4tbsp olive oil, plus 4tsp for drizzling ● 1 onion, diced ● 3 large carrots , diced ● 3 garlic cloves, sliced ● 4 celery sticks, diced ● 2 courgettes, diced ● 2 leeks, trimmed and diced ● 2 litres fresh chicken stock ● Bunch thyme sprigs, tied with string ● 2 bay leaves ● 250g pearl barley ● 40g dried porcini mushrooms ● 1.5kg free-range chicken, quartered and skin removed ● 200g cavolo nero, rough stalks removed, chopped roughly ● 250g frozen peas

SCHOOL OF WOK STIR FRY KITS (£2.99, Tesco) For a speedy 15-minute supper, use these kits containing marinade, spice mix and sauce with chicken or veggies. They’re available in sweet and sour, black bean, and spicy sichuan flavours.

● Celeb chef Tom has lost 12st. He says, “When it’s chilly outside, make a big batch of this warming soup for a comforting supper, or take it to work in a flask for an easy lunch.” STEP 1 Heat the oil in a large casserole dish over a mediumhigh heat. Add the onion and carrots and cook, stirring, for 5 mins. Add the garlic, celery, courgettes and leeks and cook for 5 mins. Add the stock, 1 litre of water, thyme sprigs, bay leaves, barley and porcini. Stir and bring to a simmer. STEP 2 Lay the chicken in the dish, season with pepper and simmer for 1 hr, turning it over halfway through cooking. STEP 3 Lift the chicken onto a plate and cool. Remove the thyme and bay leaves from the broth. When cool enough, take the chicken off the bone and shred into small pieces. STEP 4 Bring the broth back to a simmer and stir in the cavolo nero and peas. Cook for 2 mins, add the chicken and stir well. Season, if needed, and serve drizzled with oil.