1 onion ((diced))2 cloves garlic ((finely chopped or grated))1 thumb sized piece fresh ginger ((grated))1 cauliflower (florets removed and roughly chopped)1 tbsp curry powder1 litre vegetable stock ((made up with vegetable stock pots or cubes))200 ml coconut milk ((or a small tin))4 tbsp olive oil Preheat your oven to 220°C (Gas Mark 7)Coat the cauliflower florets in 2 tbsp of the olive oil and roast in the oven for 20 minutes (or until golden brown on the outside)In a large saucepan, heat the other 2 tbsp of olive oil and fry to onion for 5 minutes until see-through. Then, add the garlic, ginger and curry powder and fry for another 1-2 minutes over a low heat. Add the roasted cauliflower florets and stock and allow to simmer for about 10 minutes. Stir through the coconut milk and allow to heat

100 g red lentils2 medium onions ((diced))1 thumb sized piece fresh ginger ((grated))2 cloves garlic ((finely diced))1 red chilli ((finely diced))1 butternut squash ((chopped into 2cm cubes))1 litre vegetable stock ((made up with vegetable stock pots or cubes))2 tbsp olive oil Heat the oil in a large pot and gently fry the onions for 5 minutes until see-through. Then, add the garlic, ginger and chilli and fry for a further 1-2 minutes. Stir the butternut squash and lentils in and then add the stock. Simmer for 30 minutes.Blend with a stick blender until smooth (or leave some chunky bits in)Serve piping hot with a big chunk of crusty bread and butter

A really simple marinade to add to cod before baking in the oven (you can use any fish) 4 chunky fillets of cod 1 lemon5 cm piece of fresh ginger ((peeled))1 tbsp olive oilsalt & pepper Pre-heat the oven to 220°C.Lay the cod on a baking tray. Cut the lemon in half and squeeze the juice over the fish.Grate the fresh ginger and sprinkle over the fish. Mill some fresh salt and pepper on top.Bake in the oven for 20 minutes.Serving suggestion: serve with a jacket potato and some vegetables of your choice.

  4 wholemeal wraps 2 tbsp hummus 1 red onion ((sliced))4 tomatoes ((sliced))1 red pepper ((deseeded and sliced))1 aubergine ((sliced thinly))2 courgettes ((sliced lengthways)) Preheat the oven to 240°C and line a baking tray with parchment paper. Lay the vegetables on the tray and drizzle with olive oil.Roast the veggies in the oven for around 20 minutes and remove from the oven.Spread the hummus over each wrap, stack with the vegetables and wrap up.You could use different vegetables if you like, or different quantities of each - it's up to you!

  2 chicken breasts2 tsp jerk seasoning ((or more if you like!))1 large beef tomato ((sliced))1 little Gem lettuce ((shred or chop))1 tbsp mayonnaisejuice of one lime2 burger buns2 tsp olive oil Sandwich the chicken breasts between two layers of cling film and use a rolling pin to bash them with. This will help flatten them.In a bowl, add the olive oil, jerk seasoning and lime juice to make a marinade. Coat the chicken breast with the marinade and leave for 10 minutes.Heat a frying pan over a medium heat, then fry the chicken for around 5 minutes on each side, or until cooked through. Remove the chicken from the pan.Prepare the burger buns by toasting them slightly, adding slices of tomato and lettuce with a small dollop of mayonnaise. Add the chicken and you're done!

Makes an amazing side to any spicy chicken dish! 1 medium tin of sweetcorn ((drained and rinsed))1 red pepper ((finely diced))1 small red onion ((finely diced))1 green chilli ((finely diced))2 large tomatoes ((roughly diced))2 tbsp lime juice1 small handful of fresh coriander ((roughly chopped))salt & pepper1 tsp olive oil In a frying pan, heat the oil and then toast the sweetcorn kernals until slightly blackened. Remove from heat.Mix all ingredients together in a bowl and serve.