Orange-roasted carrots with rocket and ricotta

4 garlic cloves, peeled and chopped

1½ tsp cumin seeds, roasted

1½ tsp picked thyme leaves

¼ tsp red chilli flakes

1 tbsp red-wine vinegar

90ml olive oil

Salt and black pepper

1kg carrots, peeled and sliced into long batons about 8cm x 2cm

½ large orange

1 tsp lemon juice

½ tsp runny honey

150g ricotta

½ tsp grated orange zest

20g rocket

10g fresh basil leaves, torn

Method

• Heat the oven to 200C. Put the garlic, cumin, thyme, chilli, vinegar and 60ml of olive oil in the small bowl of a food processor, with a teaspoon and a half each of salt and ground black pepper. Blend for a minute, until smooth.
• Spread out the carrots on a medium baking tray (about 22cm x 32cm) and pour on the marinade. Put the orange half cut side down on top of the carrots, then roast for 40 minutes, until the carrots are cooked through and starting to caramelise. Set aside to cool.
• For the dressing, squeeze the juice from the roast orange half into a small bowl. Add the lemon juice, honey, remaining olive oil and an eighth of a teaspoon of salt, whisk to combine, then set aside.
• Put the ricotta and orange zest in a small bowl with an eighth of a teaspoon of salt. Mix well, then tip into the centre of a clean J-Cloth. Draw up the sides of the cloth and squeeze out some of the moisture. Return the cheese to the bowl (discard the cloth) and put in the fridge until needed.
• To serve, spread half the rocket on a large serving plate, top with half the carrots and half the basil, then repeat. Dot spoonfuls of ricotta all over the salad, pour the dressing on top and tuck in.

Curry Laksa

If you can't get tofu puffs, cut firm tofu into big chunks, coat generously in cornflour and deep-fry. Thai basil and mint would make a welcome addition at the end.

(serves two, generously)

Ingredients

50g peeled baby shallots

4 garlic cloves

12,5g peeled ginger, sliced

12,5g lemongrass (soft white stem only), sliced

1 tsp ground coriander

1,5 large dried red chillies

1 tbsp sambal oelek (or other savoury chilli paste)

roots and steam from the fresh coriander

2 tbsp vegetable oil

25g fresh coriander

0,5 litres vegetable stock

1 1/5 branches curry leaves, or both

1 tsp curry powder

1 tsp salt

1 tbsp caster sugar

200ml coconut milk

50g rice vermicelli noodles

150g bean sprouts

75g french beans, trimmed and halved

125g fried tofu puffs (optional)

2 limes, halved

1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.
2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning.
3. Add the stock, curry branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
4. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.
5. Just before serving, remove and discard the curry branches (the leaves can stay in the soup).
6. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.

Chermoula aubergine

Served separately, both the aubergine and the bulgar salad from this dish are delicious with the accompanying Greek yoghurt, but all three together are a match made in food heaven. Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Serves two as a main course.

1 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
1/2 tsp sweet paprika
1 tbsp finely chopped preserved lemon skin
70ml olive oil, plus extra to finish
Salt
1 medium aubergines
75g fine bulgar
25g sultanas
5g fresh coriander, chopped, plus extra to finish
5g fresh mint, chopped
25g green olives, halved
15g flaked almonds, toasted
2 spring onions, chopped
1 tbsp lemon juice
60g Greek yoghurt

Preheat the oven to 180C. To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.

Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.

Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil.