Smoked Salmon, Courgette and Spinach Flatbread

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Swiss Chard, Chickpea and Tamarind Stew

Carrot and Peanut Bake

Pearl Barley and White Bean Stew

Ricotta, Mint and Courgette Lasagne

Stuffed Butternut Squash with Feta

Warm Salad with Lentils, Cauliflower and Beans

Dahi Wali Macchi (Haddock Baked in Yoghurt)

Broccoli and Oat Crumble with Vegan Cheese

Wintergreen Soup with Quinoa and Black Beans