This is like the KFC version of tofu: battered, then dipped in crushed cornflakes for massive crispy crunch, then fried. The batter has heaps of flavour from garlic powder and paprika and it holds together courtesy of psyllium husk so Vegan. The flour in the batter can be chickpea, so GF and you can use whichever plant based mylk you have in the fridge, so DF as well.  Katsu Tofu is all of the things, and also crispy and delicious!

This is the first of two curries this week: a Kashmiri vegetable curry.  There are a lot of different veg in this, but it's a bit up to you - use at least three different veg and you'll be fine. The veg curry  is Vegan and also both DF and GF

The correct name for this dish is M'juderah -  however twice rice with chickpeas is easier to say. Twice rice because it has red rice and basmati, each cooked differently to give a different flavour and finish. The chickpeas are tossed in a hot pan with curry powder and cumin seeds, the fine onion slices are tossed in flour (chickpea flour for GF option) then fried til crispy... pile it all into a bowl with some finely shredded fresh herbs. Done. Oh, and currants. The twice rice and chickpeas is vegan, DF and GF. Also great the next day and even good cold!

Cauliflower and leek is a very comforting winter veg combo. Here they're teamed up in a frittata for a half hour midweek wonder. Saute the leek, saute the cauliflower florets, add the egg mixture and cook for a bit undisturbed, then pop it in the oven to finish off. Leave it to rest for a few minutes when it's done to make it easier to lift out of the pan. The Cauliflower and leek frittata is topped with toasted seeds for added texture and flavour - you can use grated cheese if you wish but it's optional. If you opt not to, and use a plant-based mylk this one is vegetarian, DF and GF

This is the proper version of the Chicken soup with rice cakes - i poached the chicken with ginger and other aromatics then used the broth to make the soup, shredding in some of the meat and keeping the rest to use later in the week. There's also a jar of excellent stock sitting in the fridge for risotto later (and that chicken meat to add in). I also did a quick version with store-bought veg stock and extra veg and that was soulfood comforting as well. The oval rice cakes are fun to use - quick to cook and add something a bit different visually and texturally... is a good time all round! The proper version has some wong bok leaves shredded in (the quick version had kale and chunks of pumpkin. Mmm). I'll put the quick version on the back of the box notes this week so you have both the work from.The chicken soup with rice cakes (both versions) is DF and GF.

and finally the Ethiopian lamb curry - deeply aromatic, slow cooked for tenderness... You can pop this into the slow cooker and leave it for hours while you're out and about! It will take about half an hour to pull together and then you just leave it to do its thing. The Ethiopian lamb curry is DF and GF.