Heat the oven to 220°C/200°C fan/gas 7. Pour the olive oil into a large ovenproof dish or roasting tin and heat in the oven for 5-10 minutes. Carefully add the aubergine cubes to the hot oil. Season well with salt and pepper, add the diluted rose harissa and toss everything together.

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When you’re ready to bake the tofu, preheat the oven to 220°C, gas mark 7. Lay the tofu cubes out carefully on a baking tray lined with parchment or foil. Spoon over half the marinade, then place in the oven. After 15 minutes, turn all the pieces over, and bake for another 10 minutes. Meanwhile, prepare the veg for the noodles. Cut a small slice off the base of the pak choi to separate the leaves. Wash and shake dry. Leave smaller leaves whole and slice the bigger leaves widthways into 2cm-wide pieces. Thinly slice the red pepper. When the tofu is close to the endof its cooking time, place a wok over a high heat until very hot, drizzle in the oil, add the prepared vegetables and toss for 2 minutes or until slightly softened but still retaining a bit of bite.

Which variety? Baby Thai aubergines are harder to come by, but they are available online at Thai grocers (see below).Aubergine in a stew is a wonderful thing. Here, Antonio Carluccio’s caponata brings out the vegetable’s naturally meatiness – it’s paired with its favourite Mediterranean bedfellows, onions and tomatoes and is brought to life with capers, olives and white wine vinegar. Enjoy room temperature or cold for optimum flavour. Which variety? We find the best aubergines to use for this dish are the fat, round, Italian aubergines, but it will also work brilliantly with the stripy purple variety or your standard aubergine. Following the opening of The Pear Cafe in Elly’s beloved Bristol in 2006, both her, and her daily Frittata, have become staples of the local community.

It is with great sadness, but also excitement, that Elly Curshen, Founder of The Pear Cafe, announces its closure on Tuesday 25th September. Pour the olive oil into a large ovenproof dish or roasting tray and heat in the oven for 5–10 minutes. Carefully add the aubergine cubes to the hot oil. Season well with salt and pepper, add the diluted rose harissa and toss everything together. Place the dish or tray in the hot oven, setting the timer for 15 minutes. When the timer sounds and 15 minutes has passed, stir to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes. Which variety? Try classic globe aubergine here – the longer the better – so you can fit more in your griddle pan (although you will still need to cook in batches). What I thought: Making this recipe didn’t exactly get off to an auspicious start – I couldn’t find cavolo nero, or more bizarrely, linguine, so I substituted spaghetti and spinach in their place. Shopping drama aside, this was the perfect thing to whip up for a casual weeknight dinner at home with a guest – when you want something nice but don’t really have the time or energy to spend on anything complicated. It was so delightfully faff-free – yet delicious – that I’ll definitely be making it again (maybe with linguine and cavolo nero next time?). This teriyaki aubergine traybake makes an easy, healthy midweek dinner, with very little washing up involved. Adjust the heat according to taste!The Guardian vegetarian food expert Anna Jones is a fan, saying: “Green is full of smart, stand-out, delicious vegetarian recipes. I love this book”.

We meandered all over the part of Devon that sits to the south and southeast of Dartmoor National Park, spending time in towns, villages and on beaches, in woodland and coves, travelling on foot, by car and even steam train. It was the perfect mini break and I want to share some of my favourite finds with you… Restaurants Emilia, Ashburton No rushing around. That was the promise I made myself before planning the trip. Just three nights away with my mate, Soph, exploring Devon, getting some fresh air, eating delicious food, and resting. Recipes to prep at the weekend for the week ahead – again, a really practical approach based on how we really live our busy lives. Perfect for: Cooks who want to eat well every day of the week, and anyone trying to get more veg and plant-based foods in their diet.When the mixture stops moving freely and the frittata is set at the outer edge, put the pan into the hot oven and bake for 30-40 minutes, or until the frittata feels firm to the touch and is set. Leave to cool in the pan before sliding out on to a board. Serve either cold or at room temperature, topped with a big dollop of hummus, salsa, pesto or kimchi, some seeds/pine nuts, sliced avocado or cherry tomatoes, a generous handful of fresh herbs and a sprinkle of either smoked paprika or pul biber. Which variety You can use either the globe or large round varieties of aubergine in this recipe. You’ll need either one large round aubergine or 2 globe aubergines. Which variety? This recipe will work with any variety of aubergine, but skinny Indian aubergines or the regular globe variety will keep things budget.