The parsnip is a vegetable which benefits from being left in the ground during the winter as the frost helps convert its starch into sugar, making for a sweeter taste. I’ve used it in this recipe to create a lovely, light and crispy gnocchi....

a hearty dish of vegan comfort food...

What you have here, essentially, is good, fast food. Use the thinner noodles for this dish as they have more surface area and will produce a crispier texture when fried in the wok. For a vegan version, you could instead use egg-free durum wheat noodles, such as Biona’s Asian noodles....

This is one of those dishes, with its rich array of flavours and textures, that you can feel doing you good as it goes down. Serve the crispy pakora and chickpea and tomato sauce with some Indian flatbreads and a cooling spoonful or two of coconut yoghurt....

Pistou is a sauce originating in the south of France, a close, vegan, relative of the more feted Italian pesto sauce but equally delicious and it works really well against the other flavours here....

This is an incredibly quick and simple recipe but it packs a great punch. Try it with a simple steamed bowl of Jasmine rice, or as a side dish to my Szechuan-style aubergines and mushrooms. This dish takes just minutes to cook, so have everything prepared before you start because once you start cooking there’s no stopping until it’s on the plat...