Preheat oven to 180°C • Grease and line a 20 x 30cm baking tin with baking paper • Food processor • Microwaveable bowl and microwave or saucepan and a heatproof bowl

Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside) Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oilRoughly chop the cauliflower into bite-size chunks. Add to the bowl with the potatoes and microwave for 6 minutes more. No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. In just 30 minutes flat, you’ll be creating fragrant curries, hearty stews, comfort food for cold nights (just have a taste of the Ultimate Vegan Mac and Cheese!), indulgent puds, delicious rice and noodle dishes, and one-pan wonders. Add the sliced onion and salt and fry for 5-7 minutes, stirring occasionally, until the onion is soft and translucent Start the curry • Add the oil to the hot pan • Add the curry paste and fry for 1 minute • Cut the tofu into 2cm chunks and add it to the pan • Stir to coat and fry for 1 minute • Rinse and drain the rice and stir it into the pan • Pour in the coconut milk then fill the empty tin with water and add to the pan • Add the peanut butter and a big pinch of salt • Stir well • Increase the heat to high and bring the mixture to a bubble • Reduce the heat to medium

Cut the pak choi lengthways into quarters, put them in a mixing bowl and toss with 2 tablespoons of the sesame oilThese beauties have everything – rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points guaranteed. We’re very proud that we’ve managed to turn these wonderful bites into a speedy recipe. Enjoy!