Henry Firth - BISH BASH BOSH!

1 tsp garam masala.

½ tsp chilli powder, optional.

200g green beans.

250g coconut yoghurt.

30g flaked almonds.

20g fresh coriander.

Preheat oven to 180°C. Roasting tin. Grater.

First prep and cook the veg.Trim the cauliflower and break it into 3cm florets. If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end. Trim the carrots and cut them into 3cm chunks. Spread the vegetables over a roasting tin and drizzle with the oil. Season with big pinches of salt, pepper and the chilli flakes. Toss to coat the vegetables with the oil and spices. Put the tin in the oven for 15 minutes.

Meanwhile, pour the coconut milk into a mixing bowl.Add the ground almonds and stir. Peel the ginger by scraping off the skin with a spoon then finely grate it. Peel and grate the garlic. Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl. Stir everything together until it’s really well mixed.

After 15 minutes, take the tin out of the ovenand pour the coconut paste and green beans over the vegetables. Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges. 10 minutes before the end of cooking, add any reserved leaves, if using.

Remove the tin from the oven and stir through the coconut yoghurt.Season to taste and add more chilli powder if you like a hotter curry. Sprinkle over the flaked almonds and fresh coriander and serve.

This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have – just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.

SERVES 4.

200g waxy new potatoes, such as Jersey Royals.

100g Tenderstem broccoli.

100g asparagus.

1 red pepper.

100g cherry tomatoes.

1 medium red onion.

1 garlic clove.

1 fresh red chilli.

3 tbsp olive oil.

175g gram flour.

1 tbsp salt.

175ml water.

Preheat oven to 180°C. Large saucepan. Large baking tray. Large frying pan. Medium frying pan.

Wash and thinly slice the potatoesand put them into the saucepan. Fill the pan with cold, salted water and place over a high heat. Bring to the boil and cook for 10 minutes. Drain and set aside.

Meanwhile, prepare the rest of your veg.Trim the broccoli and asparagus and cut them into bite-sized pieces. Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks. Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray. Put the tray in the oven to cook the veggies for 20 minutes.

Peel and thinly slice the red onion and garlic. Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil. Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent. Add the garlic and chilli and cook for a further 3–4 minutes. Remove from the heat and set aside.

Sift the gram flour and salt into a large bowl.Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water). Tip all the cooked vegetables into the batter and stir to cover.

To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil. Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy.

Gently loosen the edges with a spatula or spoonand remove from the pan, cut it into slices and serve immediately. We love to serve this with a little rocket on the side.

If you’re looking for a really quick and easy spaghetti dish, then look no further! Everything goes into the same pot and the water the pasta cooks in then becomes the sauce. It’s saucier than a typical pasta, but it’s quick, easy, delicious and we love it!

SERVES 4.

1 small red onion.

2 garlic cloves.

75ml olive oil, plus extra for drizzling.

1 tsp salt.

400g cherry tomatoes.

½ tsp chilli flakes.

2 tbsp red wine (or red wine vinegar).

1 litre boiling water.

400g spaghetti.

a handful of black olives (we like Kalamata).

black pepper.

20g fresh basil leaves.

Large saucepan with a lid on a medium heat. Kettle boiled. Fine grater or Microplane.

First make the tomato sauce.Peel and thinly slice the red onion. Peel and grate the garlic. Pour the olive oil into the saucepan. Add the sliced onion and salt and fry for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic to the pan, stir it in and cook for a further 2 minutes. Add the tomatoes and stir them around for 2 minutes, until the skins start to split. Sprinkle over the chilli flakes and pour in the wine, stirring to coat the tomatoes.

Pour the boiling water into the pan.Add the spaghetti, let it soften and then move it around with tongs in the pan until it’s well submerged. Put the lid on the pan, turn up the heat and bring to the boil. Take off the lid and cook at a rolling boil for 10–12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it’s easiest to do this with tongs)

When most of the starchy water has been absorbed by the pasta, taste to make sure it’s cooked to your liking. Quickly slice the olives and stir them through the pasta.

Divide among bowls, drizzle with olive oil and grind over some black pepper. Garnish with the basil leaves and serve.

A gorgeously spicy coconut soup straight from the streets of Bangkok. Try switching out herbs or flavours to make use of what you’ve got in the fridge. Swap the onions for shallots, green beans for beansprouts, coriander for Thai basil… Play around and see what works, just keep the base of spices and herbs consistent.

SERVES 4.

5cm piece fresh ginger.

2 lemongrass stalks.

4 eschalion (banana) shallots.

500g mixed exotic mushrooms.

1 red pepper.

350g cherry tomatoes.

5 bird’s-eye chillies.

100g green beans.

2 x 400ml tins full-fat coconut milk.

7 kaffir lime leaves.

200ml water.

3 tbsp soy sauce.

1 tsp coconut sugar.

20g fresh coriander.

2 spring onions.

2 limes.

Large saucepan.

First prep your veg and aromatics.Peel the ginger by scraping off the skin with a spoon, then thinly slice. Peel the hard outer bark of the lemongrass, roughly chop the tender stalk into three pieces and bash with the heel of a knife. Peel and thinly slice the shallots. If they’re big, roughly chop the mushrooms into bite-sized pieces, otherwise leave them as they are.