The hairy bikers’ fuss-free food

Pasta with aubergines & chickpeas

Aubergines really soak up oil, but for this recipe we’ve kept the oil to a minimum. Both aubergines and chickpeas are classic pasta partners, so we decided to bring them together in this dish that’s packed with texture and flavour as well as fibre.

■ Serves 4 ■ Prep 10 mins

■ Cook 55 mins

1 tbsp olive oil
1 large onion, finely chopped
1 large aubergine, chopped into small pieces
3 garlic cloves, finely chopped
1 red chilli, finely chopped (or ½ tsp chilli powder)
1 tsp dried oregano
100ml white wine
400g can chopped tomatoes
400g can chickpeas, drained
½ lemon, zested basil sprig and a few torn basil leaves
400g spaghetti or linguine parmesan or vegetarian alternative, to serve

1 Heat the oil in a saucepan and add the onion. Cook for 5 mins over a medium heat, then add the aubergine and continue to cook for a further 5 mins, stirring regularly. Add the garlic and chilli and cook for 1 min.

2 Sprinkle in the oregano and season with salt and pepper, then turn up the heat and add the white wine. Allow it to boil for 2 mins, then add the tomatoes, swilling out the can with 200ml water. Add the chickpeas to the sauce and bring to the boil.

3 Cover the pan, turn down the heat and simmer for about 20 mins. Add a sprig of basil, then continue to cook, uncovered, for a further 10 mins, stirring regularly. Stir in the lemon zest.

4 Meanwhile, cook the pasta in plenty of salted, boiling water and drain. Remove the basil sprig from the sauce. Ladle the sauce over the pasta and add a few torn basil leaves. Serve with grated parmesan.

PER SERVING 544 kcals, fat 6.5g, saturates 1g, carbs 91g, sugars 10.4g, fibre 12.5g, protein 19.4g, salt 0.1g

Vegan veggie bake

This is one of those moments when we get a bit bossy about the method. You do need to slice the vegetables thinly and it’s important to layer them up for steaming like we say, as the carrots need the most cooking so need to be closest to the heat.

■ Serves 4 ■ Prep 15 mins ■ Cook 45 mins

oil, for the dish
3 carrots, thinly sliced on the diagonal
200g celeriac, thinly sliced
1 large sweet potato, thinly sliced
200g cauliflower, including leaves and stems, thinly sliced
4 spring onions, finely sliced
2 tbsp finely chopped coriander stems

FOR THE SAUCE
400ml can coconut milk
1 heaped tbsp peanut butter
1 tbsp soy sauce
1 tsp hot sauce
3 garlic cloves, finely crushed
10g root ginger, grated
FOR THE TOPPING
50g wholemeal breadcrumbs
1 tbsp sesame seeds few sprigs of coriander, finely chopped few Thai basil leaves, shredded (optional)
sesame oil

1 Heat the oven to 180C/160C fan/gas 4. Ligh