This recipe created by nutritionist Anita Bean could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. The flageolet beans boost the protein content, but you can easily substitute chickpeas or ...
DETAILS Serves 4Prep 10 mins Cook 35 mins INGREDIENTS 50ml olive oil, plus extra for brushing3 cloves garlic, peeled6 sprigs of thyme, leaves picked, plus extra for garnish2 x 400g cans chopped tomatoespinch of salt, sugar and freshly ground black pepper1 tsp sherry vinegar1 green courgette1 yellow courgette2 aubergines, different varieties if you can get them3 peppers, mixed colours 4 ...
DETAILS Serves 4 INGREDIENTS 4 tbsp olive oil, plus extra for oiling1 garlic clove, finely sliced8 basil leaves600g tomato passata4 aubergines (eggplants), half-peeled to give stripes (to help the aubergine cook evenly)3 organic eggs, beaten200g tipo 00 flour100ml sunflower oil200g mozzarella, chopped100g vegetarian Parmesan-stye cheese finely gratedsea salt and freshly ground black pepper METHOD Place a heavy-based saucepan over a ...
DETAILSServes 2 Prep time: 10 minutes Cook time: 9-10 minutesINGREDIENTS396g Cauldron Organic Tofu Block, cut into 2cm cubes 2 tbsp rapeseed oil 2 cloves garlic, crushed, peeled, finely chopped 1 knob of fresh root ginger, peeled and finely grated 1 large aubergine, cut into 1.5-inch baton Small jug of filtered water 500ml hot ...
DETAILSServes 3-4 Prep time: 20-25 minutes Cook time: 5 minutesINGREDIENTSTo coat the tofu:396g Cauldron Organic Tofu Block, sliced to 3cm x 1cm Strips 2 pinches of sea salt 2 pinches ground white pepper 1 tsp turmeric 2 tbsp cornflour 200ml rapeseed oilSoak the noodles:143g (3 bricks) vermicelli rice noodles, soaked in boiling ...
‘We are all being encouraged now to tap into the kinder part of our character, to eat more compassionately, both for animals and the planet. I feel there’s a deeper, more spiritual side to this way of eating that I’m beginning to explore more every day,’ says Taiwanese TV chef and author Ching-He Huang, who ...