Korean

SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred

By Megan Hallett Serves 4 | Prep 15 mins | Cook 10 mins 1 tbsp olive oil2 red chillies, sliced2 lemongrass stalks, finely sliced2 kaffir lime leaves1 large garlic clove, crushed1 tbsp chopped fresh ro

YOU WILL NEED ✔ 1 tbsp olive oil ✔ 1 large onion, finely chopped ✔ 3 garlic cloves, crushed ✔ 3 tbsp sundried tomato paste ✔ 2 tbsp chipotle paste ✔ 1 x 400g tins chopped tomatoes ✔ 2 x 400g tins blac

When only egg-fried rice will do, why not try adding a dose of green goodness with this super-tasty kale recipe? The chilli, ginger, lime and soy pack a punch, but it’s still comforting and familiar.

By Riverford (riverford.co.uk) Serves 2 | Prep 10 mins | Cook 20 mins 1 tin of chickpeas, drained2 tbsp harissa paste1 red onion, roughly chopped8 dried apricots, roughly choppedJuice of 1 lemon, divi

By Devorah Bowen (theyummyvegan.com) Serves 4 | Prep 15 mins | Cook 45 mins 400g young jackfruit pieces 450g whole mushrooms, cut in half 2 carrots, sliced into chunks 1 small onion, sliced into half