tofu

SERVES 3 PREP 5 mins plus 5 hrs marinating COOK 30 mins EASY 3 pork shoulder steaks (choose fattier steaks, if possible)cooked jasmine rice and steamed pak choi, to serve1 spring onion, finely sliced, to serve 2 tbsp hoisin sauce (you can also use

SERVES 2 PREP 10 mins COOK 20 mins EASY £3.93 per serving 1/2 tbsp olive oil, plus a drizzle1 onion, chopped1 tsp smoked paprika, plus a pinch1/2-1 tbsp chipotle paste200g long-stem broccoli400ml hot vegetable stock150g orzo½ small bunch dill, cho

1 HOUR 30 MINUTES | SERVES 6 EASY | GF A quince cannot be hurried along as it cooks. If this happens, the fruit’s flesh will disintegrate, exploding almost, and you won’t get the perfect, yielding, ruby-hued interior that quinces, when cooked well,

Serves 4 Preparation time 12 minutes Cooking time 17 minutes • 1 tbsp vegetable oil• 4 tbsp vegan Thai green curry paste• 280g/10½oz firm or smoked tofu, cut into 2cm/½in chunks• 300g/11oz easy-cook rice• 1 x 400ml tin coconut milk• 1 tbsp smooth p

With three Sunday Times bestselling cookbooks, an ITV cooking series, Living on the Veg, and over two-billion online views under their belts, Henry Firth and Ian Theasby have struck a chord with their plant-based approach. One question that’s often r

With three Sunday Times bestselling cookbooks, an ITV cooking series, Living on the Veg, and over two-billion online views under their belts, Henry Firth and Ian Theasby have struck a chord with their plant-based approach. One question that’s often r

Prep time: 15 minutes Cooking time: 20 minutes ■ 1 x 85g watercress■ 2 tbsp rapeseed oil or vegetable oil■ 1 large onion, diced■ 1 clove garlic, finely chopped■ 1 teaspoon of grated fresh ginger■ 1 teaspoon grated fresh turmeric (or use 1 teaspoon o

Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time. Serves: 2 500g firm tofu, cut into bite-sized cubes1 head broccoli,

Recipe / Lisa Guy This nourishing spinach crêpe combines elements of French and Middle Eastern culinary traditions. Baby spinach is an excellent source of folate needed to make red and white blood cells and for energy production. Spinach is also an e

Making a crumbed meal simply involves coating your food in flour, dipping it in a liquid such as a beaten egg or milk (dairy or plant) and then covering it in crumbs made from bread or things like herbs, quinoa and coconut. You can crumb just about a

Serves 2 ■ Eggs 2■ Rye bread 2 slices■ Olive oil 1tbsp■ Mixed mushrooms 300g, sliced■ Garlic clove ½, chopped■ Fresh dill 1tbsp, chopped■ Sea salt■ Black pepper 1 Poach the eggs in a pan of boiling water for just 2-4 mins. 2 Toast the rye bread, t

FOR TOO LONG, carbohydrates has been a bad word. We’ve embraced the idea that cutting out most forms of carbs from our diets will help us lose weight and build muscle. And certainly, eliminating the most processed forms—white flour, white rice, plai

Hallowe’en isn’t the only festival happening this month. The second biggest festival in the Chinese calendar, the Mid-Autumn or Mooncake Festival falls on 1 October or the 15th day of the eighth lunar month – also the day of the full moon. 2,000 year

SERVES 2 (generously) Inspired by my travels to South Korea, this spicy, salty and warming noodle soup will knock your socks off! Of course, if spice isn’t your thing, no worries, just leave out the fiery sauce. sesame oil, for pan-frying150 g med

PREP + COOK TIME: 30 MINS DIFFICULTY: EASY INGREDIENTS (4 SERVINGS): - 600g sirloin steak, cut into strips- 5 tbsp fish sauce- 400g rice noodles- 1 tbsp sesame oil- 5 cloves garlic, chopped- 6 spring onions, chopped- 2 red chillies, deseeded and ch

BREAKFAST: Two scrambled eggs with spinach and cherry tomatoes. LUNCH: Feta and chickpea salad. Mix lettuce leaves, cherry tomatoes and olives, sliced cucumber, ½ can cooked chickpeas, 30g feta cheese. Drizzle with balsamic vinegar or lemon juice.

After a long or hard-fought run, there is no better way to refuel the engine than by slurping up a bowl of spaghetti. But why just drown your noodles in a jar of red sauce? Pasta of all shapes and sizes serves as an ideal blank canvas, ready to welco

Do you struggle to nod off or find yourself waking up throughout the night? You’re not alone. Thanks to lockdown, research* has shown that Brits are losing an hour of sleep each night and, with the uncertainty and anxiety we’re all feeling during thi

Whether you are already vegan or simply vegan-curious, interest in exploring the incredible range of plant-based foods has never been as popular as it is now. A vegan diet is entirely plant-based, excluding all animal products. Not only are meat, sea

PREP + COOK TIME 35 MINUTES SERVES 4 1 tablespoon extra virgin olive oil1 medium brown onion (150g), chopped finely2 cloves garlic, crushed1 fresh long red chilli, chopped finely 400g canned diced tomatoes1 cup (280g) tomato passata285g bottled pi

“I love a big pile of rice smothered in gravy; for me it is comfort on a plate. This recipe is quite simply, ‘food for your soul’. A huge Cantonese marinated cauliflower steak that is juicy on the inside and deliciously crispy on the outside, smother

“Versatile pickled red cabbage is a great base for one of my favourite winter slaws made with beetroot, sweet apple and sharp radish.” Serves 8 EASY GREAT VALUE Preparation: 20 minutes, plus 1–2 days’ standing time Cooking: 5 minutes red cabbage

If there’s a single dish that defines the flavours of Sichuan, it’s this fiery classic. Mapo tofu, like most Sichuan dishes, relies on a harmonious balance of sweet, salty and spicy. A blend of aromatic Sichuan peppercorns and facing heaven chillies

MAKES 6 PREP AND COOK TIME 1 HOUR 10 MINUTES 1¾ cups (430ml) vegetable stock2 cups (400g) couscous2 tablespoons drained sun-dried tomato oil⅓ cup (50g) coarsely chopped sun-dried tomatoes1 large red onion (300g), chopped finely1 tablespoon dried o

MAKES 6 PREP AND COOK TIME 1 HOUR 10 MINUTES 1¾ cups (430ml) vegetable stock2 cups (400g) couscous2 tablespoons drained sun-dried tomato oil⅓ cup (50g) coarsely chopped sun-dried tomatoes1 large red onion (300g), chopped finely1 tablespoon dried o

A delicious one-pot dish that tastes even better after 24 hours. SERVES 6 ✣ 100g (3½oz) dried green lentils✣ 3 banana shallots, sliced✣ 2tbsp olive oil✣ 2 cloves garlic, sliced✣ 1 leek, trimmed and sliced 1cm (½in) thick✣ 2 sticks celery, trimmed

It’s a myth that red meat is your only option when it comes to iron-rich foods. Vegetables can provide good amounts of iron, perhaps not in the quantity yielded by a steak, but the right vegetables do provide good amounts of this important mineral. A

Winter is a time when letting your food be your medicine is more relevant than ever. Here we have put together some delicious yet healing recipes that include immune-boosting or decongestant foods such as garlic, ginger, onion, turmeric, capsicum, sp

Poaching is a cooking technique that involves submerging what you are cooking in heated water. The difference between poaching and simmering or boiling is the temperature you use, with poaching happening at lower temperatures roughly between 70ºC and

Serves: 2-4 People The creaminess of chickpea hummus is reincarnated in the form of tofu, with a hint of ginger and sweet soy sauce to marry it with jammy thousand year-old eggs in this classic cold Chinese appetiser FOR THE TOFUMMUS2 cloves of garli