I adore how green curry manages to be simultaneously fiery, sweet, creamy, and deeply fragrant all at once — it's the kind of dish that makes your palate dance. For the vegan version, I lean into the vegetables with real intention: thick slices of aubergine that turn silky in the coconut milk, crisp bamboo shoots for texture, and cubes of firm tofu that soak up all that gorgeous green curry flavor. The finishing touch of Thai basil stirred in at the very end releases the most incredible anise-like perfume. Serve it over jasmine rice and eat it with the kind of quiet satisfaction that only a truly well-spiced bowl can provide.

This is proper feel-good food, right? Massive bowl of colour, texture, and flavour — the kind of thing that makes you feel like a legend after eating it instead of wanting to lie down on the sofa. We've got roasted sweet potato going all caramelly and gorgeous, crispy spiced chickpeas, creamy avocado, massaged kale — yeah I said massaged, don't knock it till you've tried it — and this unreal tahini dressing that pulls the whole thing together. It's vegan, it's beautiful, it's packed with good stuff, and honestly? Even the biggest meat-lovers I know absolutely smash this.

I created this slaw because I believe vegetables deserve to be celebrated with the same passion we reserve for meat and dessert. Every colour here isn't just for show — each vegetable brings its own character: the sweet crunch of red cabbage, the peppery bite of radish, the earthy sweetness of carrot, and the fresh snap of sugar snap peas. The dressing is a revelation — lime, ginger, and sesame — and when you toss everything together, the colours are so vivid it looks like an edible rainbow. This is the kind of dish that makes people fall in love with vegetables.

I have spent an embarrassing amount of my career perfecting hummus, and I will stand by this recipe with my last breath. The secret most people miss is peeling the chickpeas — yes, every single one. It sounds tedious, but the difference between hummus made with peeled and unpeeled chickpeas is the difference between velvet and sandpaper. Then you blend the tahini first, with ice-cold water, until it turns impossibly white and fluffy. Only then do you add the chickpeas. The result is so smooth, so creamy, so ethereally light that it makes every shop-bought tub taste like wallpaper paste.