Zest for life!

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

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

TO PREP 10 mins TO COOK 40 mins SERVES 4 YOU WILL NEED ✔ 500g orzo ✔ 2 echalion shallots, sliced ✔ 2 cloves garlic, peeled and finely chopped ✔ 1 bunch of dill ✔ ¼ lemon, juice ✔ 1 tbsp dried mint ✔ 5

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

January might be chilly, but it’s filled with gorgeous root vegetables and fruits. Celebrate with hearty recipes that prove flavour doesn’t fade with the frost

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes