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Crispy tofu rice bowl with soy lime dressing

Serves 2

Ingredients

250g brown basmati rice

200g pack smoked tofu, drained well on kitchen paper

2 tsp vegetable oil

100g Tenderstem broccoli, halved

75g sugar snap peas

1 carrots, cut into matchsticks

2 tbsp brown miso paste

2 tbsp reduced salt soy sauce

1 tbsp maple syrup

3 tbsp lime juice

1/2 red chilli, thinly sliced

Sesame seeds, to serve, black if you can find them

Method

Preheat the oven to 220°C, gas mark 7, 200°C fan oven. Simmer the rice in a medium saucepan over a high heat with plenty of water for 20-25 minutes until tender. Drain, return to the covered pan and keep warm. (Alternatively, use a microwave rice pouch)

Meanwhile, cut the tofu into 1cm slices, and brush with the oil. Place onto a baking tray and cook for 15 minutes, or until crisp at the edges.

Blanch the broccoli and sugar snap peas in a pan of boiling water for 1 minute. Drain, rinse in cold water, dry on a clean tea towel and mix with the carrots.

Mix the miso, soy, maple syrup and lime juice together. Divide the rice between 4 large bowls. Top with the vegetables, tofu, chilli and sesame seeds. Serve drizzled with the dressing.

I adapted this from a recipe for four people - most ingredients have been not-quite-halved, except the dressing ingredients which I kept the same because I like a lot of dressing. As the tofu is being baked, it didnt need pressing to squeeze out excess moisture, and was lovely.

(The perfect...) Vegetable Lasagne

Another one from Felicity Cloake at the Guardian, next time I will probably add a tiny bit of cream to the last bit of ricotta on the top layer so that it covers more evenly, but otherwise this was lovely

Ingredients (serves 6)

3 aubergines

2 red peppers

50g pine nuts

2 tbsp olive oil

2 garlic cloves, crushed

600g chopped tomatoes

Slug of balsamic vinegar

500g ricotta

75g pecorino romana (or parmesan or a vegetarian alternative), finely grated

12 dried lasagne sheets or 6 fresh ones

Small bunch of basil, leaves picked

Method

Heat the oven to 200C/400F/gas mark six. 

Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves. Put the pine nuts in the oven for the last five minutes to toast.

When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces. Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.

Heat the oil in a frying pan and saute the garlic for a minute or so. 

Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar. Rinse out the tomato tins with a little water and add this to the pan as well. Bring to the boil, then simmer for about 10 minutes until reduced. Season to taste.

Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino/parmesan. Season to taste.

If you're using dried pasta, blanch in boiling salted water for about a minute until just floppy. 

To assemble the lasagne, spread a quarter of the aubergine mixture in the base of a shallow oven dish (about 20cm x 25cm) and top with a few torn basil leaves and a layer of pasta, cutting it to fit if necessary. Spread with just under a quarter of the ricotta mixture and add another quarter of the aubergines, and some more basil. 

Repeat these layers (ricotta, aubergine, basil, pasta) twice more, finishing off with a thicker layer of ricotta. 

Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown. Allow to cool for about 20 minutes before serving.

Not Quite Bolognese (serves 4)

Ingredients:

1tbsp olive oil

400g good quality beef mince

2 onions, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 large garlic cloves, finely chopped

100ml red or white wine (red provides a richer flavour, but white is fine!)

350g jar mixed sundried and regular tomatoes in olive oil (use 400g tinned chopped tomatoes if you cant find this!)

150ml chicken stock

1 fresh bay leaf

1 fresh sprig of rosemary

Salt and pepper

Method:

Heat the oil in a large, deep frying pan over medium-high heat. Fry the mince, breaking it up if it is clumped together, but not really stirring, until it is coloured

Reduce the heat, and add the onion, carrot, celery, garlic, and a large pinch of salt. Cover and cook until the vegetables are softened (about 5 minutes)

Remove the lid, increase the heat back up, add the wine and stir until it has evaporated (another 5 minutes)

Add the tomatoes, stock, bay leaf and rosemary. Stir until well combined, taste and season with extra salt and pepper. Simmer for about half an hour. If it gets too dry, add a little water. For a deeper, more intense flavour, simmer up to an hour!

Remove the bay leaf and rosemary, then serve with pasta of your choice (Spaghetti is good for this not quite bolognese!) and grated parmesan cheese.

Griddled Tuna Steaks with Mango and Avocado Salsa (Serves 2)

Ingredients:                                                          

2 fresh tuna steaks

1 tbsp olive oil

2 spring onions, finely sliced

1 avocado, peeled and roughly diced

1 mango, peeled and roughly diced  

1 tomato, roughly diced

1 tbsp extra virgin olive oil    

juice of 1 lime

bunch of coriander, leaves only, roughly chopped

salt and pepper

Method:

Prepare all your salsa ingredients (everything from the spring onion down) Put them in a bowl, mix together. Taste, then add salt and pepper to taste. Set aside.

Season the tuna generously with salt and pepper. Heat a griddle pan to high heat.

Use a piece of cling film to oil your tuna with the regular olive oil. Gently lay the tuna in the pan and cook until the colour reaches halfway up the side. Flip over, and do the same with the other side. By oiling the tuna instead of the griddle pan, you will get the nice sear marks.

Transfer the tuna to a plate, and heavily pile on the salsa. Enjoy!

Turkey and Chipotle Burger on Toasted Brioche (Serves 2)

Ingredients:

300g turkey mince

3 tsp fish sauce

2 tsp sesame oil

4 spring onions, sliced thinly

salt and pepper

2 brioche rolls

3 tsp chipotle paste

2 tsbp greek yoghurt

lettuce and sliced tomato, to serve

Method:

Preheat your grill to high.

Put the turkey, fish sauce, sesame oil and spring onions in a bowl. Season generously with salt and pepper. Work the ingredients together until they hold and shape into two equal patties

Cut the brioche rolls in half, lightly toast the inside only in the grill

Remove the rolls, and put the turkey burgers in the grill. Cook for approx 5 minutes each side, until they are cooked through. Cooking time may vary depending on the thickness of your burgers.

Mix the chipotle paste and the greek yoghurt together. Spread over the burger buns.

When the burgers are done, place on the bottom half of the brioche, top with lettuce and sliced tomato

Serve with salad, fries - whatever you fancy!