Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

Balsamic Spelt Salad

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Veracruz Fish

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

Tuna, Courgette and Red Pepper Lasagne

Broccoli and Oat Crumble with Vegan Cheese

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