Eat more plants

■ Serves 2 ■ Prep 15 mins ■ Cook 15 mins 325g frozen grilled vegetables1 tsp Mexican-style seasoning1 small avocado, peeled, stonedand chopped1 lime, juiced75g cherry tomatoes, halved2 small flour tor

Pack in lots of veg and a little spice with this meal. Any leftovers can be enjoyed for lunch the next day. SERVES 4 PREP 20 mins COOK 10 mins EASY V 150g frozen edamame½ red cabbage, finely sliced1 l

■ Serves 2 ■ Prep 5 mins ■ Cook 20 mins 1 medium cauliflower,broken into florets4 tbsp cornflour1 tbsp smoked paprika1 tsp ground coriander4 tbsp dairy-free milk100g panko breadcrumbs orregular very d

Melon, curry leaf and burrata may seem like an unlikely combo, but trust us when we say, if you make this salad once, you’ll be making it all summer. It’s sweet, spicy, juicy, creamy and aromatic, a p

Chef and culinary consultant, Romy Gill MBE is based in the south west of England and well respected for her expertise in Indian cuisine. The former owner and head chef of Romy’s Kitchen has also appe

Ingredients (Serves 4) ◆ 200g basmati or Thai jasmine rice ◆ Large pinch of turmeric ◆ Salt ◆ 2tbsp sunflower oil ◆ 10 raw cashew nuts ◆ 1 fat green chilli, halved, seeded and finely chopped ◆ 1tsp cu