Henry Firth - BISH BASH BOSH!

Put one frying pan over a medium heat and warm the sesame oil. Add the onion and fry for 3–4 minutes, stirring. Add the carrot and olive oil and stir for 5–6 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock. Blend. Pour back into the pan and return to a medium heat.

Cut the lemon in half and squeeze the juice of half into the same pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into the pan and stir to thicken.

Now make the batter.Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Tip the breadcrumbs into a separate bowl.

Trim the aubergines and cut into 1cm-thick slices.Tip them into the batter and toss to coat. Pick out one slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices.

Fry the aubergine.Pour the vegetable oil into the second pan until it’s 2cm deep. Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges. Carefully add the aubergine slices and fry in batches for 3–4 minutes on each side, until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.

Meanwhile, heat the rice, if necessary, or cook following the instructions on the packet, then divide among plates. Arrange the crispy aubergine on top and drizzle over the katsu sauce. Thinly slice the spring onions and sprinkle them over with the sesame seeds before serving.

Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.

SERVES 4.

2 red onions.

2 garlic cloves.

400g shiitake mushrooms.

3 tbsp olive oil.

2 tbsp red wine vinegar.

2 tsp dried oregano.

1 tsp dried thyme.

1 tsp dried rosemary.

½ tsp smoked paprika.

½ tsp sugar.

1 tsp salt.

1 large tomato.

½ head baby gem lettuce.

4 Greek pitta breads (roughly 20cm in diameter)

FOR THE TZATZIKI.

½ cucumber.

1½ tbsp salt.

1 lemon.

1 small garlic clove.

4 fresh mint leaves.

10g fresh dill.

200g thick coconut yoghurt.

a drizzle of olive oil.

salt and black pepper.

Fine grater or Microplane. 2 frying pans. Clean tea towel. Cut out 4 23 x 23cm squares of parchment paper.

First make the tzatziki.Peel the cucumber and grate it into a bowl. Sprinkle over the salt and stir to coat. Set aside for 15 minutes.

Peel and thinly slice the onions for your gyros.Peel and grate the garlic. Cut the mushrooms into 1cm-thick strips.

Put a frying pan over a medium heatand pour in 2 tablespoons olive oil. Add half the sliced onion and fry for 3–4 minutes. Add the garlic and stir for 2 minutes. Add the remaining olive oil. Tip in the mushrooms and stir them into the onions for 3–4 minutes. Add the red wine vinegar, oregano, thyme, rosemary, paprika, sugar and salt. Fold everything together and cook for 7–8 minutes. Reduce the heat to low and keep warm, stirring occasionally.

To finish the tzatziki, tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water. Put the strained cucumber back into the bowl. Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand. Peel the garlic and finely grate it into the bowl. Finely chop the mint leaves and dill and add them to the bowl. Pour over the coconut yoghurt and mix everything together with a spoon. Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil.

Thinly slice the tomato. Shred the lettuce.

Warm the pitta breads.Put the second frying pan over a medium heat. Gently warm the pitta breads in the pan for a minute on each side.

Lay the squares of parchment paper on a clean surfaceand put a pitta on each one. Spread with a generous helping of tzatziki. Top with the lettuce, tomato slices, an equal serving of the mushroom mixture and the rest of the sliced onion. Wrap your gyros up in the parchment paper and serve immediately.

This is a quick and easy to knock up, eat-the-rainbow revelation. Coloured heritage tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.

SERVES 4.

2 medium sweet potatoes.

olive oil.

1 lemon.

1 red pepper.

1 green pepper.

1 yellow pepper.

3 garlic cloves.

300g Eazy Chorizoor shop-bought veggie chorizo sausages.

20 cherry tomatoes.

20g fresh coriander.

500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.

salt and black pepper.

FOR THE PIRI PIRI SAUCE.

1 red onion.

4 garlic cloves.

1 red pepper.

2 fresh red chillies (scotch bonnet, red or bird’s-eye).

2 tbsp smoked paprika.

1 tsp dried oregano.

2 tbsp red wine vinegar.

a large bunch of fresh basil.

1 lemon.

Preheat oven to 180°C. Large microwaveable bowl, optional. Roasting tin. Liquidiser. Fine grater or Microplane.

First cook the sweet potatoes.Peel the sweet potatoes and cut them into 2cm cubes. Put them in a large microwaveable bowl, sprinkle over a pinch of salt and pepper and drizzle with olive oil. Cut the lemon in half and squeeze over the juice, catching any pips in your other hand. Toss to coat. Cover the bowl with a plate and microwave on high for 6 minutes, until soft. Alternatively, cook in the oven at 180°C for 30–35 minutes, until soft.

Cut the peppers in half, cut out the stems and seeds and cut the flesh into 2cm cubes, then put them in the roasting tin. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the tin. Drizzle over a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the tin in the oven for 10–15 minutes, until the peppers have small black patches on the skins.

Meanwhile, make the Eazy Chorizo sausagesfollowing the recipe opposite (or cut up shop-bought sausages into bite-sized pieces and cook following the instructions on the packet)

To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the pepper in half and cut out the stem and seeds. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper and chillies in the liquidiser with the paprika, oregano, red wine vinegar and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any pips. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.