Now prepare the other ingredients. Finely slice the red cabbage. Remove the coriander stalks and roughly chop them, then chop the leaves of the herbs and the peanuts. Cut the lime in half, and slice the chilli, if using. Assemble • Dollop the caramel over the biscuit base and gently spread it out to an even layer • Pour over an even layer of the melted chocolate • Leave to cool, then transfer to the fridge to set for 2 hours • Heat a sharp knife under the hot tap and use it to slice the shortbread into squares. Spicy Stuffed Aubergines Photo: Lizzie Mayson No fancy kit, no out-there ingredients. You'll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. METHOD: You will need a frying pan on a medium heat, a grater, a small saucepan and a whisk. Peel and finely dice the onion. Finely dice the fennel (including the tops), finely chop the chilli (leave the seeds in if you like the heat). Heat the olive oil in the hot frying pan. Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated

Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered For the filling, add the 1 tbsp veg oil to the frying pan and put it over a high heat. Grate the garlic and ginger directly into the pan and add the chilli along with a pinch of salt. These beauties have everything – rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points guaranteed. We’re very proud that we’ve managed to turn these wonderful bites into a speedy recipe. Enjoy! Dairy-free cheese can still get that perfect melt (Picture: Lizzie Mayton) Method Prepare the meatballs This fragrant dish has hearty tofu and rice, texture from the lovely crunchy veggies and smooth coconut milk, and a great depth of flavour from the vegan Thai green curry paste, which is now very easy to find in big supermarkets.Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)

Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.

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Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too much No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. Top each taco with red cabbage sambal, cauliflower, a dollop of chilli jam and coriander leaves Credit: Lizzie Mayson METHOD: Preheat the grill to medium-high or have an extra frying pan ready. You need a kettle boiled, a frying pan and a baking tray lined with kitchen paper. Finely slice the red cabbage and red onion and put in a bowl.

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) Return to the pan. Peel the garlic, then grate the garlic and ginger directly into the pan. Cook, stirring, for one minute, then add the noodles, dressing and most of the herbs to the pan, along with a splash of water. Cook for one minute, tossing well so everything is covered in the dressing. Add the vegan meatballs and fry for a couple of minutes. Add the chopped tomatoes, tomato purée, sugar and basil leaves.Grill the aubergine • Cut the aubergines in half lengthways and lay them flesh-side up on the baking tray • Score the flesh in a crisscross pattern, being careful not to pierce the skin • Brush the scored flesh with the harissa paste and sprinkle with salt • Place under the hot grill to cook until soft, about 13–15 minutes Season the sauce with salt and pepper, take the pan off the heat and tip in the drained pasta. Stir to coat the pasta in the sauce. Preheat the grill on high. To make the topping, put the breadcrumbs, olive oil and a big pinch of salt and pepper into a bowl and stir to mix. Scatter the crumbs over the pasta.

Now make the sauce. Halve the lime and squeeze the juice into a bowl. Add all of the other sauce ingredients and whisk together. Season with salt and pepper.Slice the roasted pepper and add that, too, then leave the mixture to simmer while you make the cheese sauce.