Nail your meat-freedays with these flexible recipes

Nailyourmeat-freedayswiththeseflexiblerecipes. Perfectforbreakfast, dinnerandeverythinginbetween

Season with salt and pepper, then pulse until the mixture holds together. Firmly shape into golf ball-sized balls, making approximately 30 in total. Sit on a parchment or cling film lined tray or plate and chill in the fridge for 1 hour. 5To

make the sauce, put all of the ingredients in a saucepan, season and bring to a simmer. Cook over a low heat for 20–30 minutes until the tomatoes have thickened (the time will depend on the brand). Heat a glug of olive oil in a large non-stick frying pan. 6Add

the ‘meatballs’ and cook over a medium–high heat, gently turning/rolling frequently, until lightly golden. You may need to do a couple of batches depending on the size of your pan. Gently stir in the tomato sauce, spoon over cooked spaghetti and scatter with parmesan.

1Heata small dry frying pan over a medium– high heat. Add the cumin and coriander seeds and toss around until they start to release their aroma. Transfer to a pestle and mortar and coarsely crush. 2Put

a large casserole over a medium–high heat and add the olive oil. Stir in the onion and sauté for around 5 minutes until it’s becoming softened. Add the garlic, harissa, paprika, turmeric, cinnamon stick and crushed cumin and coriander seeds. Continue to fry for a minute or so. 3Stir

in the pumpkin and fennel, until they are coated in the spiced onions, then add the preserved lemons and stock. Bring to a gentle simmer and cover with a lid. Cook for 15 minutes. Add the tomatoes, chickpeas, olives and dates, and simmer with the lid off for about 10 minutes, until all of the vegetables are tender, and the sauce has thickened. 4Remove

the cinnamon stick and season with salt and freshly ground pepper. Garnish with fennel fronds/tops, if you have any and/or freshly chopped parsley or coriander.