By Henry Firth and Ian Theasby Serves 6 | Prep 20 mins | Cook 30 mins FOR THE HARISSA MARINADE 3 garlic cloves3 tbsp harissa paste3 tbsp olive oil1 tbsp lemon juice2 tbsp maple (oragave) syrup½ tsp se

SERVES 4 PREP 10 mins COOK 25 mins EASY V 50ml low-salt soy sauce½ tbsp sesame oil2 tsp agave syrup½-1 tsp chilli flakes1 tsp cornflour280g firm tofu, cut into cubes1½ tbsp vegetable oil2 carrots, thi

SERVES 4 PREP 20 mins COOK 30 mins EASY 2 tbsp vegetable oil400ml can coconut milk4 boneless chicken thighs (about250g), cut into chunks or sliced1 courgette, cut into 1.5cm rounds or roughly chopped1

By Natasha and Yasime Tourabi Serves 2-4 | Prep 5 mins 200g cucumber200g plain soya yoghurt½ tsp toasted ground cumin¼ tsp salt1 tbsp fresh coriander, chopped1 tbsp fresh mint leaves, chopped 1 Peel a

Use chicken instead of prawns, though fry with the onions at the beginning. Ingredients (Serves 2) ◆ 1tbsp vegetable oil ◆ 1 red onion, thinly sliced ◆ 1 small courgette, sliced ◆ 1 small red chilli,

By Mob Serves 2 | Prep 10 mins | Cook 30 mins FOR THE AUBERGINES ½ a head of cauliflowerOlive oil1 tsp garam masala2 aubergines1 tbsp lime pickle150g plain vegan yoghurtJuice of ½ a lemon200g cannelli