This is the kind of bouquet you’d pay a pretty penny for in a bistro, but it can equally be a posy for every day. Recipe by Alice Zaslavsky

Sticky, sweet, textural, meaty and just happens to be vegan? Tick, tick, tick, tick! This bowl’s gloriously glistening with eggplant that’s fried until it yields to silky strips, sponging up...

This is a cracker of a potato salad, thanks to the crispy crunchy cracked skins, and its zero-waste credentials.