The Ultimate Traybake Ragu (6-8)

Described as ” a plant based ragu to end all others ” I can assure you this vegan recipe will not disappoint. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month. It can be served with pasta or polenta, or used as a base for lasagne or shepherds pie ( for the latter cook a bit less as it will cook more in the oven.) The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.

Egg, Turmeric and Coconut Curry (4)

An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.

Baked Cod with Greek Potatoes (4)

I have been revisiting some of my older recipe books and came across this simple but satisfying recipe for cod which I used to cook regularly. It’s from ” Good Tempered Food” by Tamasin Day-Lewis. Its very good served with a posh version of mushy peas.

Chicken Karai (4-6)

Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.