BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors

200g green beans

250g coconut yoghurt

30g flaked almonds

20g fresh coriander

Preheat oven to 180°C | Roasting tin | Grater

First prep and cook the veg | Trim the cauliflower and break it into 3cm florets | If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end | Trim the carrots and cut them into 3cm chunks | Spread the vegetables over a roasting tin and drizzle with the oil | Season with big pinches of salt, pepper and the chilli flakes | Toss to coat the vegetables with the oil and spices | Put the tin in the oven for 15 minutes

Meanwhile, pour the coconut milk into a mixing bowl | Add the ground almonds and stir | Peel the ginger by scraping off the skin with a spoon then finely grate it | Peel and grate the garlic | Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl | Stir everything together until it’s really well mixed

After 15 minutes, take the tin out of the oven and pour the coconut paste and green beans over the vegetables | Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges | 10 minutes before the end of cooking, add any reserved leaves, if using

Remove the tin from the oven and stir through the coconut yoghurt | Season to taste and add more chilli powder if you like a hotter curry | Sprinkle over the flaked almonds and fresh coriander and serve

TURBO TORTILLA (#ulink_cafe6d7d-fa75-5aa6-bcfa-0dd095b200c1)

This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have – just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.

SERVES 4

200g waxy new potatoes, such as Jersey Royals

100g Tenderstem broccoli

100g asparagus

1 red pepper

100g cherry tomatoes

1 medium red onion

1 garlic clove

1 fresh red chilli

3 tbsp olive oil

175g gram flour

1 tbsp salt

175ml water

Preheat oven to 180°C | Large saucepan | Large baking tray | Large frying pan | Medium frying pan

Wash and thinly slice the potatoes and put them into the saucepan | Fill the pan with cold, salted water and place over a high heat | Bring to the boil and cook for 10 minutes | Drain and set aside

Meanwhile, prepare the rest of your veg | Trim the broccoli and asparagus and cut them into bite-sized pieces | Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks | Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray | Put the tray in the oven to cook the veggies for 20 minutes

Peel and thinly slice the red onion and garlic | Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop | Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil | Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent | Add the garlic and chilli and cook for a further 3–4 minutes | Remove from the heat and set aside

Sift the gram flour and salt into a large bowl | Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water) | Tip all the cooked vegetables into the batter and stir to cover

To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil | Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy

Gently loosen the edges with a spatula or spoon and remove from the pan, cut it into slices and serve immediately | We love to serve this with a little rocket on the side

SUPER-SPEEDY SPAGHETTI (#ulink_2479d0b7-e444-5eda-bdb0-2ae1df2e0f0a)

If you’re looking for a really quick and easy spaghetti dish, then look no further! Everything goes into the same pot and the water the pasta cooks in then becomes the sauce. It’s saucier than a typical pasta, but it’s quick, easy, delicious and we love it!

SERVES 4

1 small red onion

2 garlic cloves

75ml olive oil, plus extra for drizzling

1 tsp salt

400g cherry tomatoes

½ tsp chilli flakes

2 tbsp red wine (or red wine vinegar)

1 litre boiling water

400g spaghetti

a handful of black olives (we like Kalamata)

black pepper

20g fresh basil leaves

Large saucepan with a lid on a medium heat | Kettle boiled | Fine grater or Microplane

First make the tomato sauce | Peel and thinly slice the red onion | Peel and grate the garlic | Pour the olive oil into the saucepan | Add the sliced onion and salt and fry for 5–7 minutes, stirring occasionally, until the onion is soft and translucent | Add the garlic to the pan, stir it in and cook for a further 2 minutes | Add the tomatoes and stir them around for 2 minutes, until the skins start to split | Sprinkle over the chilli flakes and pour in the wine, stirring to coat the tomatoes

Pour the boiling water into the pan | Add the spaghetti, let it soften and then move it around with tongs in the pan until it’s well submerged | Put the lid on the pan, turn up the heat and bring to the boil | 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)

When most of the starchy water has been absorbed by the pasta, taste to make sure it’s cooked to your liking | Quickly slice the olives and stir them through the pasta