A creamy split pea and cumin dip with no soaking, ready in 45 minutes: how it differs from hummus, the secret of a smooth texture, and our variations.

Real homemade falafel with soaked raw chickpeas, baked with very little oil: the secret of soaking, our tips for crispy falafel, and a tahini sauce.

A thick, tender kidney bean and oat veggie burger ready in 30 minutes: the secret of a patty that holds together, that smoky flavour, and our burger ideas.

Herby chickpea croquettes, the easy cousins of falafel, ready in 35 minutes: how they differ from falafel, how to make them hold together, and a tahini sauce.

Chickpea, spinach and turmeric pan-fry, a complete vegan dish ready in 25 minutes: crispy golden chickpeas, the turmeric and pepper duo, and our variations.

Pear peel compote with vanilla, a zero-waste recipe ready in 30 minutes: which pears to choose, how to make the most of vanilla, and our variations.

Crispy, tender sweet potato rösti with cumin, ready in 35 minutes: the squeezing secret, a yoghurt sauce and our gluten-free and vegan variations.

Apple peel compote with cinnamon, a zero-waste recipe ready in 30 minutes: which apples to choose, the trick for a smooth compote and our variations.

A moist tuna and courgette loaf, perfect for drinks, picnics or packed lunches: our savoury loaf recipe, tips for a soft crumb and tasty variations.

A mellow, velvety red kuri squash and chestnut soup, made without peeling the squash and ready in 45 minutes: the recipe, our tips and serving ideas.