These koftas are crisp-edged, warmly spiced, and deeply satisfying — a clever use of red lentils that’s fast enough for a weeknight but impressive enough for guests. Pair them with smoky harissa mayo and a sharp salad, and you’ve got flavour, texture, and comfort in one elegant, air-fried handful. A proper plant-based crowd-pleaser.
Velvety aubergine, charred and yielding, meets warmly spiced lentils and a bright, herby yoghurt in this quietly majestic dish. It’s full of texture and contrast — smoky, soft, sharp, and creamy — and cooks beautifully in an air fryer or oven. Simple enough for a solo supper, but dressed enough to serve with ceremony.
Soft, savoury, and elegantly simple — this vegan ricotta blends almonds and cashews with lemon, miso, and olive oil into a creamy, herby cloud. Use it for layering, spreading, or dolloping anywhere you’d want a touch of richness. It’s the kind of fridge staple that makes toast sing and pasta plates feel dressed for the occasion.
A rustic, open-faced tart that sings of spring — crisp wholemeal pastry, layered with wild garlic, new potatoes, soft leeks, and cherry tomatoes. The edges fold in like a hug, cradling the sunny veg. Simple, scenic, and surprisingly satisfying — this crostata is lovely eaten warm, but equally good sliced cold for a lunchbox or spring picnic.