Creamy Squash and Sage Risotto

Preparation

Heat stock in a small pan and keep it just below a simmer. Remove seeds from squash and cut the skin-on flesh into 1 cm cubes. Finely dice onion.
Heat oil in a wide pan over medium heat. Cook squash with half the sage, salt and pepper for 8 minutes, stirring occasionally, until tender at the edges. Remove one third of the squash for topping. Add onion and cook 3 minutes.
Add rice and stir for 1 minute until the grains look translucent at their edges. Pour in wine and let it absorb.

Heat the oven to 220 C conventional or 200 C fan. Remove the outer cauliflower leaves and trim only the dry end of the stem, leaving the core intact. Stand it on the stem and cut two 2 cm thick slices through the centre; these are the steaks. Break the remaining cauliflower into florets and place them on a lined baking tray with the steaks.
Mix 2 tablespoons oil, paprika, salt and pepper. Brush both sides of the steaks and toss the florets with any remaining mixture. Roast for 15 minutes, turn steaks with a wide spatula and stir florets, then roast 10 to 15 minutes more.

Heat the oven to 190 C conventional or 170 C fan. Dice the onion, finely chop the garlic and cut courgettes into 5 mm slices. Heat oil in a large frying pan over medium heat. Cook onion for 4 minutes, add garlic and courgettes, then cook 6 to 8 minutes until the courgettes are tender and most moisture has evaporated. Add spinach in handfuls and stir until wilted. Season with salt and pepper.
Mix ricotta with basil and half the mozzarella. Spread 150 ml tomato sauce across the base of a 20 x 30 cm baking dish.

Cut aubergines into 2 cm cubes. Dice onion and finely chop garlic. Drain and rinse chickpeas. Heat 2 tablespoons oil in a wide frying pan over medium-high heat. Add aubergine in a single layer and cook 8 to 10 minutes, turning every 2 minutes, until browned and soft. Transfer to a bowl.
Add remaining oil to the pan and cook onion with salt for 4 minutes. Add garlic, cumin and paprika for 30 seconds. Stir in tomatoes, chickpeas and pepper. Simmer uncovered for 8 minutes until the tomato sauce thickens.

Peel sweet potatoes and cut into 1.5 cm cubes. Dice the pepper and onion; finely chop garlic. Drain and rinse the beans. Heat oil in a large pot over medium heat. Cook onion and pepper with salt for 5 minutes until softened. Add garlic, chilli powder, cumin and paprika; stir for 30 seconds.
Add sweet potatoes, tomatoes, stock and pepper. Bring to a boil, then reduce to a steady simmer and cover loosely. Cook 18 to 22 minutes, stirring twice, until a knife slides easily into a sweet-potato cube.
Stir in beans and cook uncovered for 5 minutes until hot.

Heat the oven to 200 C conventional or 180 C fan. Finely dice the onion and garlic. Halve the cherry tomatoes. Heat oil in a large ovenproof casserole over medium heat. Cook onion with salt for 5 minutes until soft, then add garlic and oregano for 30 seconds.
Stir in tomatoes, orzo, stock and pepper. Bring to a simmer on the hob, then cover the dish tightly with a lid or foil. Bake for 20 minutes. Remove from the oven, stir well to separate the orzo and check that it is covered by liquid.

Drain and rinse chickpeas. Dice pepper, courgette and onion into 1 cm pieces.
Heat oil in a large pan over medium heat. Cook onion, pepper and courgette for 6 minutes until beginning to soften. Add curry paste and stir for 1 minute until fragrant.
Add chickpeas, coconut milk and salt. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until vegetables are tender and sauce lightly thickens.
Add spinach a handful at a time and stir for 1 to 2 minutes until wilted. Squeeze in lime juice, taste and serve hot.

Slice the mushrooms and finely chop the shallot and garlic. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add mushrooms in one layer, leave them untouched for 2 minutes, then cook 5 to 6 minutes more until browned and their liquid has evaporated. Remove to a plate.
Add remaining oil to the pan. Cook shallot for 2 minutes, add garlic and thyme for 30 seconds, then pour in cream.

Peel the potatoes and cut them into cubes about 2 cm wide so they cook at the same rate. Peel and finely dice the onion; wash and shake dry the parsley, chives and basil only just before blending.
Warm the rapeseed oil in a saucepan over medium heat. Cook the onion with a small pinch of the salt for 3 to 4 minutes until translucent, without letting it brown.
Add the potato cubes and turn them for 2 minutes. Pour in the vegetable stock; it should just cover the potatoes.

Press the tofu between clean kitchen paper under a weight for 10 minutes to remove excess moisture. Wash the pak choi, remove the root end and separate stems from leaves; cut stems into pieces about 2 cm wide.
Finely chop the garlic and ginger. Cut the tofu into 2-cm cubes and have the soy sauce ready before heating the pan.
Heat the neutral oil in a wok or large frying pan over high heat. Fry the tofu in one layer for 3 to 4 minutes, turning only once the underside is golden.
Add the pak choi stems and stir-fry for 2 minutes.