Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free

By Ryland Peters & Small Serves 4 | Prep 30 mins | Cook 2 hrs 30 mins FOR THE SALSA VERDE 1-2 fresh green chillies, stems removed2 cloves of garlic, peeled2-3 fresh tomatillos, husks removed (or tinne

By Annabelle Randles (theflexitarian.co.uk) Serves 4 | Prep 10 mins | Cook 30 mins 400g frozen extra-firm tofu, thawed300g broccoli florets1 red pepper2 tbsp vegetable oil, divided2 tbsp sesame oil, d

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b

Any past-its-best coriander works a treat in this zingy dish. Feel free to swap udon for rice noodles, or tofu for chicken, if you prefer. SERVES 4 PREP 10 mins COOK 25 mins EASY V 1 tbsp cornflour280

It’s a wonder what you can whip up using some basic staples