Penny-saving veganuary

By Ryland Peters & Small Serves 4 | Prep 30 mins | Cook 2 hrs 30 mins FOR THE SALSA VERDE 1-2 fresh green chillies, stems removed2 cloves of garlic, peeled2-3 fresh tomatillos, husks removed (or tinne

By The Happy Pear (thehappypear.ie) Serves 2-4 | Prep 10 mins | Cook 20 mins 1 red onion1 carrot (grated or diced)400g tin of lentils300g pasta of choice400ml vegetable stock250ml plant-based milk400g

Ask these three cooks and they’ll tell you ...

Pastes are your storecupboard secret star that will transform any dish into a taste marvel, with recipes from food writer Gurdeep Loyal

By Doves Farm (dovesfarm.co.uk) Makes 6 | Prep 10 mins | Cook 18-20 mins 200g Doves Farm OrganicWhite Rye Flour4 tsp Doves FarmBaking Powder1 tsp sage1 tsp rosemary1 tsp thyme1 tsp sugar¼ tsp salt¼ ts

By Helen Goh Serves 4 | Prep 25 mins | Cook 30-35 mins 1 large, fresh pineapple80g soft light brown sugar60g melted plant-based butter40g fresh ginger, thinly sliced3 star anise½ tsp Chinese five-spic