Scramble with curried potato and sprout tops (pictured above)

Prep Overnight

Cook 5 min

Serves 2

85g chickpea flour

100ml water

½ tbsp cider vinegar

½ tsp baking powder

½ tsp turmeric

1 tsp olive oil

Oil, for frying

½ small red onion, peeled and finely sliced

200g cooked potatoes, diced

1 garlic clove, peeled and roughly chopped

1 tsp cumin seeds

2 tsp garam masala

100g brussels sprout tops or kale, shredded

2 thin slices rye or wholemeal bread (optional)

6 sprigs coriander, stalks finely chopped, tops whole

1 spring onion, finely sliced

Chilli flakes (optional), to serve

Dairy-free yoghurt, to serve

2 lemon wedges, to serve

Salt

Mix the chickpea flour, water, vinegar, baking powder, turmeric and olive oil the night before you plan to make the dish.

Heat a large frying pan with a glug of oil over a medium flame, and, when hot, add the sliced red onion and potatoes, and cook for a couple of minutes, stirring occasionally. Add the garlic, spices and greens, and fry for a further three minutes, stirring occasionally.

To finish, push the vegetables to one side and pour in the chickpea batter, leave to set for 20 seconds then scrape off the bottom of the pan. Repeat every 20 seconds, breaking up the mixture and incorporating the vegetables – make sure it doesn’t catch. When the batter is just cooked, resembling the consistency of scrambled eggs, it is ready.

Serve on bread, if you like, topped with coriander, spring onion, a sprinkle of chilli flakes, if using, yoghurt and lemon wedges, and finish with a little salt.

Mac’n’cheese

Prep 10 min

Cook 1 hr 10 min

Serves 4

For the sauce

1 litre unsweetened oat milk, or similar

300g cauliflower, roughly chopped, leaves kept

1 onion, peeled and finely chopped

4 cloves garlic, peeled and crushed

150g tapioca flour

1 tbsp dijon mustard

1 tbsp nutritional yeast

3 tsp cider vinegar

¼ tsp turmeric

Salt and black pepper

50ml extra-virgin olive oil, plus extra for topping

85g wholemeal spelt flour, or other

400g dried macaroni, wholemeal if possible

6 sprigs herbs (parsley, rosemary, thyme)

40g breadcrumbs

To make the cheese sauce, pour the oat milk into a saucepan, then add the cauliflower, onion and half the garlic, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Allow to cool a little, then carefully blend with the tapioca flour, mustard, yeast, vinegar and turmeric. Season to taste.

Cook the macaroni in plenty of salted boiling water until only just cooked and still firm to the bite (about half the time stated on the packet). Drain and put to one side.

Heat the oil and flour in a heavy-based pan over a low flame, stirring well to make a roux. Add a little of the cauliflower mixture at a time, whisking out the lumps, until it is all incorporated. Bring to a low simmer and cook for a few minutes, or until thickened and stretchy, then season to taste. Add the macaroni and a splash of olive oil, stir to combine, then transfer to a casserole dish about 20cm x 30cm.

Heat the oven to 180C (160C fan)/350F/gas 4. Finely chop the herbs and mix into the breadcrumbs with the remaining garlic and a splash of extra-virgin olive oil. Season to taste, then sprinkle over the macaroni and bake for 30 minutes, or until golden on top.

Lentil and celeriac shepherd’s pie

Facebook Twitter Pinterest Tom Hunt’s lentil and celeriac shepherd’s pie

Prep 20 min

Cook 1 hr 20 min

Serves 4

400g floury potatoes (eg desiree, russet), roughly diced with the skin on

400g celeriac, washed, root removed, and roughly diced with the skin on

Extra-virgin olive oil

5g dried ceps (optional)

1 onion, peeled and finely diced

2 large carrots, finely diced

200g mushrooms, finely chopped

2 cloves garlic, roughly peeled and chopped

1 tbsp Marmite

5 sprigs rosemary, leaves picked, roughly chopped

1 tbsp tomato paste

1 x 240g tin green or brown lentils, drained

1 tsp maple syrup

1 tbsp vegan Worcestershire sauce

250ml red wine

100g frozen peas

In two pans of salted water, separately bring the potatoes and celeriac to a boil, then simmer gently for about 20 minutes, or until tender. Drain and mash the potatoes with a good glug of oil. Drain the celeriac, keeping the water in a bowl, and blend smooth, adding back some water if necessary. Mix the celeriac with the potato and season well, adding more oil to taste, then put to one side. Soak the ceps, if using, in the remaining celeriac cooking water.

Heat a large, heavy-based pan over a medium flame with a glug of oil. Add the onion, carrots and mushrooms, and fry for 10 minutes, or until it begins to caramelise. Stir in the garlic, Marmite, rosemary, tomato paste, lentils, maple syrup and Worcestershire sauce, then add the wine and bring to a boil. Finely dice the soaked ceps, if using, and add them, along with 150ml of the celeriac water, and return to the boil. Reduce to a simmer and cook for about 10 minutes, or until the mixture is thick and the lentils are just cooked, adding more water if necessary. Season to taste.

Heat the oven to 180C (160 fan)/350F/gas 4. Transfer the lentils to a deep 20cm casserole dish and top with the celeriac-potato mix. Bake for 20 minutes, then finish under the grill to get a nice golden top.

Jackfruit lasagne

Facebook Twitter Pinterest Tom Hunt’s jackfruit lasagne

Prep 20 min

Cook 50 min

Serves 4

Light olive oil

400g tin jackfruit, drained (net weight)

1 onion, peeled and grated

1 stick celery, finely diced

1 carrot, peeled and grated

2 cloves garlic, minced

1 tsp dried oregano

1 bay leaf

1 tbsp vegan Worcestershire sauce

1 tbsp Marmite

50ml red wine

1 x 400g tin chopped tomatoes

½ tbsp maple syrup

6 spelt or wholemeal lasagne sheets

½ portion of cheese sauce (see vegan mac’n’cheese recipe above)

Heat a large frying pan over a high flame with a glug of oil. Add the jackfruit and fry for five to 10 minutes, stirring regularly until caramelised. Add the onion, celery, carrot, garlic, oregano and bay leaf, and fry for another five minutes, until the vegetables soften and take on some colour. Add the vegan Worcestershire sauce, Marmite and wine, and bring to a boil while stirring. Add the chopped tomatoes and maple syrup and boil for two minutes. Season to taste.

Heat the oven to 220C (200C fan)/425F/gas 7. Pour half the jackfruit mixture into a baking dish. Layer with half of the lasagne sheets, then spread half of the cheese sauce on top of the pasta. Pour the rest of the jackfruit on top and spread it out evenly. Top with the remaining pasta sheets and finish with the remaining cheese sauce, making sure all the pasta is covered. Put in the oven for 25 minutes, or until the pasta is chewy but cooked. Leave to rest for 10 minutes, then serve.