Ingredients (Serves 4 or 6 as a side dish) 1 red pepper, cut into 4 cm pieces500 g pumpkin, peeled and cut into4 cm pieces375 g parsnips, peeled and quarteredlengthwise, then cut in half175 g shallots

Toast, soup, a bake, a biscuit… When the days are dark and cold, you want simple recipes with a nod to nostalgia and childhood comforts, but with flavours that feel right for now

Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED

Comforting one-bowl recipes from Amelia Christie-Miller, the bean entrepreneur on a mission to make delicious dishes more sustainable

Whether you’re reducing meat or eliminating it altogether you’ll find lots of nutritious veggie and vegan options here

By Kate Fowler and Christopher Shoebridge for Veganuary (veganuary.com) Makes 8 | Prep 20 mins | Cook 20 mins FOR THE CAKES 130ml plant-based milk1 tbsp lemon juice½ tsp vanilla extract120g plain flou