Wild-garlic falafels with tahini dip and jewelled rice

By Jenny Linford Makes 400g | Prep 10 mins | Cook 1 hr 2 aubergines2 cloves of smoked garlicFreshly squeezed juice of ½ a lemon3 tbsp extra-virgin olive oil, plus extra to serveSalt 1 tbsp vegan yoghu

Prepare: 10 minutes Cook: 10 minutes Serves: 2 60g cashews1 courgette200g rigatoni or penne pasta1 avocadoHandful basil1 tbsp nutritional yeast3 garlic cloves 1 lemon100g sun-dried tomatoes in oilHand

By Sami Tamimi Serves 4 | Prep 20 mins | Cook 30 mins 2 x 400g tins of chickpeas, drained and rinsed4 tbsp olive oil, plus more for drizzling¾ tsp smoked paprika¾ tsp dried chilli flakes¾ tsp sweet pa

Freshen up mealtimes with our filling, but lighter mains

Yes, we like to ‘cheat’ too – and by that, we mean using excellent ready-made products to take speedy shortcuts. Whip up these delicious meals when you don’t fancy hours in the kitchen...

Q You started your career in filmmaking. How did you get into food? A While I was studying film, I used to watch a lot of food shows in the evenings. Like Two Greedy Italians with Antonio Carluccio an