Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala

A new cookbook selects recipes with beneficial herbs and plants from top chefs, for dishes that are as delicious as they are health-giving. That’s culinary magic

SERVES 4 PREP 20 mins COOK 30 mins EASY 2 tbsp vegetable oil400ml can coconut milk4 boneless chicken thighs (about250g), cut into chunks or sliced1 courgette, cut into 1.5cm rounds or roughly chopped1

TO PREP 10 minutes, plus standing and 4 hours chilling SERVES 2 INGREDIENTS ● 30g chia seeds ● 200ml fortified coconut drink ● 1 tsp maple syrup ● 2 tbsp coconut yoghurt ● 150g fresh ripe mango, blend

SERVES 4 Ingredients 2 tbsp vegetable oil2 white onions, roughly chopped1 tsp fine salt2 garlic cloves, roughly chopped1 heaped tsp roughlychopped ginger½ tsp dried chilli flakes,plus a little extra,

By Natasha and Yasime Tourabi Serves 2-4 | Prep 5 mins 200g cucumber200g plain soya yoghurt½ tsp toasted ground cumin¼ tsp salt1 tbsp fresh coriander, chopped1 tbsp fresh mint leaves, chopped 1 Peel a