What’s cooking?

With so many vegan and plant-based options out there, browsing the supermarket shelves can feel overwhelming, but this is what Henry and Ian say you should bear in mind: 1 Remember taste comes first D

Our food editor Hayley reveals what’s in store this month

Fight off winter sluggishness with these energising and protein-packed plant-based meals from Christina Soteriou

A nut roast packed with umami, smokiness and sweetness from squash, lentil and dates. SERVES 6 | PREP 2 HRS PLUS RESTING | COOK 1 HR 15 MINS EASY 400g butternut squash, cut into 2cm cubes 3 tsp smoked

This take on the festive favourite will ensure you never boil a sprout again. The whipped tofu is based on a classic French vinaigrette and should be quite loose in texture. It carries a real mustard

■ Serves 4 ■ Prep 15 mins ■ Cook 2 hrs 1 large butternut squash, halvedlengthways and deseeded75g unsalted butter2 leeks, finely chopped2 garlic cloves, finely chopped50g soft white breadcrumbs250g co