Holi festival

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

From a spin on shakshuka to one-pot biryani and matcha-infused falooda, food writer Zaynah Din marks Ramadan with deliciously vibrant recipes

Ingredients (Serves 4) 750 g cherry or plum tomatoes1 sweet potato, peeled and diced½ tsp cumin seedsA thumb-sized piece of fresh rootginger, peeled and mincedSalt and freshly ground blackpepperOlive

Looking for an easy and tasty way to broaden the variety of food in your diet? Swap the usual suspects – rice, pasta and couscous – for a glorious grain

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,

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, to serve½