Ingredients (Serves 4)

• 2 medium onions
• 1 garlic clove
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium aubergine
• 2 medium courgettes
• 2 x 400 g cans chopped tomatoes
• 1 bouquet garni
• 2 tbsp tomato puree
• 900 g potatoes
• 75 g reduced fat Cheddar cheese, grated
• salt and pepper
• 2 tbsp snipped fresh chives, to garnish

1. Peel and finely chop the onions and garlic. Rinse, deseed and slice the bell peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
2. Place the onion, garlic and bell peppers into a pan. Add the tomatoes, and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring halfway through.
3. Stir in the aubergine and courgettes and cook, uncovered, for 10 minutes, stirring.
4. Peel the potatoes and cut into 2.5 cm cubes. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10 to 12 minutes until tender. Drain thoroughly and set aside until required.
5. Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato cubes evenly over the vegetables.
6. Preheat the grill to medium. Sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden, bubbling and hot. Serve garnished with freshly snipped chives.

Ingredients (Serves 4)

• 900 g sweet potato
• 4 tsp sunflower oil
• 2 medium leeks, chopped
• 1 garlic clove, crushed
• 2.5 cm piece root ginger, finely chopped
• 200 g can sweetcorn, drained
• 2 tbsp low fat natural fromage frais
• 60 g wholemeal flour
• salt and pepper
• lettuce leaves and shredded spring onions, to serve

Ginger Sauce

• 2 tbsp white wine vinegar
• 2 tsp caster sugar
• 1 red chilli, deseeded and chopped
• 2.5 cm piece root ginger, cut into thin strips
• 2 tbsp ginger wine
• 4 tbsp fresh vegetable stock
• 1 tsp cornflour

1. Peel the potatoes and cut into 2 cm thick pieces. Place in a pan, cover with water and boil for 10 to 15 minutes. Drain and mash. Leave to cool.
2. Heat 2 tsp of oil and fry the leeks, garlic and ginger for 2 to 3 minutes. Stir the leek mixture into the potato with the sweetcorn, seasoning and fromage frais. Form into 8 patties and toss in flour to coat. Chill for 30 minutes.
3. Preheat the grill to medium. Place the patties on a grill rack and brush with oil. Grill for 5 minutes, then turn, oil and grill for another 5 minutes, or until golden. Drain on kitchen paper.
4. For the sauce, place the vinegar, sugar, chilli and ginger in a pan. Bring to the boil and simmer for 5 minutes. Stir in the ginger wine. Blend the stock and cornflour to form a paste and stir into the sauce. Heat through, stirring, until thickened. Transfer the patties to serving plates, spoon over the sauce and serve.

Burgers are favorites by many of us. We have all sorts of burgers, but if you need something extra healthy then tofu and chickpea burger is definitely the right choice for you. You can include this recipe if you are trying to incorporate the vegetarian diet into your lifestyle because it’s definitely fun to make and quite yummy!

Ingredients (Serves 4)

• 1 small red onion, chopped finely
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp lemon juice
• 425 g can chickpeas, drained and rinsed
• 75 g soft silken tofu (bean curd), drained
• 115 g cooked potato, diced
• 4 tbsp freshly chopped coriander
• 75 g dry brown breadcrumbs
• 1 tbsp vegetable oil
• 4 burger buns, split in half
• 2 medium tomatoes, sliced
• 1 large carrot, grated
• salt and pepper

Relish

• 1 tsp tahini (sesame seed) paste
• 4 tbsp low fat natural fromage frais
• 2.5 cm piece cucumber, finely chopped
• 1 tbsp chopped, fresh coriander
• garlic salt, to season

1. Place the onion, garlic, spices and lemon juice in a pan, bring to the boil, cover and simmer for 5 minutes until softened.
2. Place the chickpeas, tofu and potato in a bowl and mash well. Stir in the onion mixture, coriander and seasoning and mix. Divide into 4 equal portions and form into patties 10 cm across.
3. Sprinkle the breadcrumbs on to a plate and press the burgers into the crumbs to coat.
4. Heat oil in a non-stick frying pan and fry the burgers for 5 minutes on each side until cooked and golden. Drain on kitchen paper.
5. Mix all of the relish ingredients together in a bowl and leave to chill.
6. Line the bottom half of the buns with tomato and carrot and top each with a burger. Spoon the relish over the burger and place the top half of the bun on top.