1 block/285g/10½oz firm tofu
50g/2oz bulgar or 100g/4oz cooked millet or rice
2 fl oz/50ml hot water
1 small onion, very finely chopped
50g/2oz mushrooms, very finely chopped
50g/2oz carrot, grated
1 vegetable stock cube, crumbled
2 tbsp soya sauce
1 tsp dried mixed herbs or 2tsp any fresh herb, coriander, dill etc.
2 tbsp whole-wheat flour plus a little extra for coating.

1 Break up the tofu with your fingers into very small pieces.

2 Mix all the ingredients together in a bowl and squeeze well to shape into burgers.
(As the mixture is very sticky it will help if you dip your hands and utensils in cold water).

3 Refrigerate for an hour or two.

4 For a crisp coating, toss the burgers in a little whole-wheat flour before frying.

5 Deep fry the burgers in oil, a few at a time.

6 Drain well and serve hot or cold.
NOTE: it is most important to fry the burgers in very hot oil to avoid disintegration.

1. Cook the rice according to the instructions on the packet. Drain well and keep warm.
2. Wrap the tofu in several layers of kitchen towel and press firmly with the palms of your hands to extract the excess water. Cut into cubes or triangles. Heat oil to a depth of ½ cm/1/4” in a frying pan and fry the tofu until golden on both sides. Drain and reserve.
3. Heat 15ml/1 tbsp of oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes. Add the Thai red curry paste and cook over a gentle heat for 2 minutes.
4. Add the other vegetables, reserved tofu and coconut milk and simmer for 15-20 minutes until cooked. Add the lime or lemon juice, salt and pepper.
5. Serve the curry with the Thai fragrant rice, garnished with sprigs of fresh coriander

To serve:
4 pappads
shredded lettuce, cucumber and tomato slices and lemon quarters

1. Mix the yoghurt, lemon juice and tandoori spice mix together in a shallow bowl. Add the cubes of paneer, stir to coat thoroughly, cover and leave to marinade for 30-60 minutes (or overnight) in the fridge.

2. Thread pepper, paneer, onion, paneer, pepper, paneer, onion and tomato onto each skewer. Brush with groundnut oil, place over hot coals and grill turning frequently until the vegetables and cheese are cooked and starting to char.

3. Grill the pappads as per the instructions on the packet.

4. Serve the kebabs with salad garnish, lemon quarters and pappads

1. Cook the pasta in plenty of boiling salted water for about 10 minutes.

2. Finely chop the shallots and garlic. In a large frying pan heat the oil, add the shallots and garlic and fry for 2-3 minutes.

3. Add the saffron, then half of the wine and finally add the Mascarpone cheese. Simmer gently for a few minutes, add the remaining wine, and season to taste with salt and pepper.

4. Drain pasta, add sauce and garnish with basil leaves.

1. Cook the pasta in boiling salted water as directed on the packet.

2. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic.

3. Put the tomatoes, garlic, pepper, vegetarian parmesan-style cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, then add the basil and walnuts.

4. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with vegetarian parmesan-style cheese

1. Heat the oil gently in a saucepan.
Add the onion, carrot, celery and garlic and cook gently until softened but not coloured.
2. Add canned tomatoes and purée, stock, wine, chilli (if used) and herbs.
Cover and simmer for 30-40 minutes or until the vegetables are cooked, stirring occasionally to prevent sticking.
3. Purée in a food processor or a blender then return to the pan.
Cook the pasta and put the sauce back on the hob to reheat.
4. When the pasta is cooked and drained, add the sun-dried tomatoes and Galbani Mozzarella to the tomato sauce, and heat for a few seconds until the cheese just begins to soften.
Adjust the seasoning, pour the sauce over the pasta and sprinkle with the toasted pine nuts.
5. Serve immediately with your favourite crisp green salad.

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Sauté the mushrooms in 2 tablespoons of margarine with the crumbled vegetable stock cube. Remove from the heat and set aside.
2. Place the finely chopped onion in a deep saucepan with 4 tablespoons of margarine. Cook slowly for 2-4 minutes, taking care the onion does not brown. Add the rice and cook on a medium heat stirring constantly.
3. After a minute or so stir in ½pint / 300ml hot vegetable stock to which you have added the ground cumin. Continue cooking, adding stock as necessary and stirring from time to time, until the rice is almost cooked (15 minutes). Season with salt freshly ground pepper and crushed dried chillies to taste.
4. Cut the reserved mushrooms into small pieces and fold carefully into the risotto. Stir in the freshly grated Parmesan if using. Serve with a mixed leaf salad.

To garnish:
1 small ripe mango, peeled and sliced
1 lime, cut into wedges
8 sprigs coriander
1. Preheat oven to 200C/400/F/Gas mark 6. Lightly brush oil onto 4 squares of foil, each about 30cm x 30cm.
2. Put all sauce ingredients into a small pan, heat gently, stirring well until mixture is smooth. Remove from heat.
3. In a large bowl, mix 2 tbsp of sauce with the garlic. Add sausage slices and toss in sauce. Divide sausage slices onto the 4 foil squares, fold foil to make sealed parcels, place on baking tray and bake for 15-20 minutes.
4. Cook the linguine according to packet instructions. Drain well and return to pan. Add chopped coriander, coconut milk and remaining sauce. Season with salt. Heat through ready to serve.
5. Pile the noodles into 4 warmed bowls. Place sausage slices on top of one side of the noodles. On the other side, garnish with mango slices, coriander sprigs and lime wedges which can be squeezed over dish to give extra zing

1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5. Season with salt and pepper and serve with crusty bread.