Reduce waste love your leftovers

By Jenny Linford Makes 400g | Prep 10 mins | Cook 1 hr 2 aubergines2 cloves of smoked garlicFreshly squeezed juice of ½ a lemon3 tbsp extra-virgin olive oil, plus extra to serveSalt 1 tbsp vegan yoghu

By Francesca Bonadonna (plantifullybasedblog.com) Serves 2 | Prep 15 mins plus marinating | Cook 30 mins FOR THE MARINATED TOFU 454g super-firm tofu3 tbsp vegan yoghurt2-3 sprigs of chopped fresh dill

Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers

By Sami Tamimi Serves 4 | Prep 20 mins | Cook 30 mins 2 x 400g tins of chickpeas, drained and rinsed4 tbsp olive oil, plus more for drizzling¾ tsp smoked paprika¾ tsp dried chilli flakes¾ tsp sweet pa

Ingredients (Serves 4) ◆ 400g Maris Piper potatoes,scrubbed ◆ Vegetable oil for deep frying ◆ 2tsp Za’atar seasoning – see Tip ◆ Salt ◆ 100g roasted red pepper ◆ 400g can chickpeas ◆ 2 garlic cloves,

By Ryland Peters & Small Serves 4 | Prep 15 mins | Cook 30 mins 2 x 400ml tins of coconut milk100ml vegetable stock1 tbsp demerara sugar100g cherry tomatoes, roughly chopped1 yellow pepper, cut into s