One-pot wonders

The aubergines we grow in the UK are usually bred from the wild solanum melongena variety, so we’re used to seeing purple, egg-shaped fruits. But there are many varieties available that vary in size,

Everyone’s fave – it’s quick, simple, and packed with flavour

By Sabrina Ghayour Serves 4-6 | Prep 20 mins | Cook 30 mins 400g carrots, peeled and cut into slices1.5cm thick450g celeriac, peeled and cut into 1.5cm cubes2 tbsp dried wild oreganoOlive oil, for dri

Precooked grains and pulses are a storecupboard lifesaver during the week and are a great way to boost both your fibre and protein intake

By Jassy Davis for Abel & Cole (abelandcole.co.uk) Serves 2 | Prep 20 mins plus soaking | Cook 35 mins 50g walnut halves350g jar of cannellini beans250g baby plum tomatoes150g button mushrooms4 garlic

What I really love about this dish is you can use it in so many different ways. Throw it over pasta — the Sicilians love pasta with aubergine — or you can just have it with bread, like naan, or rice,