Freshfit

İndian winter soup

100g pearl barley
2 tbsp vegetable oil
½ tsp brown mustard seeds
1 tsp cumin seeds
2 green chillies, deseeded and finely chopped
1 bay leaf
2 cloves

1 small cinnamon stick
½ tsp ground turmeric
1 large onion, chopped
2 garlic cloves, finely chopped
1 parsnip, cut into chunks
200g butternut squash, cut into chunks
200g sweet potato cut into chunks
1 tsp paprika

1 tsp ground coriander
225g red lentils
2 tomatoes chopped
small bunch coriander, chopped
1 tsp grated ginger

1 tsp lemon juice

Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice

Charred aubergine, pepper & bulgur salad

175g bulgur wheat
2 tbsp sundried tomato paste
4 baby aubergines each sliced lengthways into 3
1 red pepper, sliced lengthways into 1cm pieces
2 tsp olive oil
handful basil leaves

Prepare bulgur following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.

Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.

Stir the aubergines and red pepper into the bulgur mixture, then season and stir through the basil.

VEGAN BBQ burgers

Ingredients

6 large sweet potatoes
(about 1½ kg/3lb 5oz)
2 tsp oil, plus extra for the trays
2 red onions, finely chopped
2 red chillies, finely chopped (deseeded if you like)
1 tbsp ground cumin
1 tbsp ground coriander
340g can sweetcorn drained
small bunch coriander, chopped
200g polenta

buns, salsa, onion and salad leaves, to serve

Heat oven to 200C/180C fan/gas 6. Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool.

Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Using your hands, mix in the sweetcorn, coriander, half the polenta and some seasoning. Shape the mixture into 10 burgers; it will be quite soft. Carefully dip each one into the remaining polenta; dust off any excess. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers at this stage.

Light the barbecue. When the flames have died down, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned. Alternatively, heat oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins. Serve in buns with a dollop of salsa, some onion and salad leaves.

It's Vegan BBQ week at freshfit:

Vegan Kebabs with avocado dressing

Ingredients:

3½ tbsp olive oil

2 garlic cloves, crushed
1 tsp chilli flakes
3 rosemary

sprigs, finely chopped
4 Portobello mushrooms, each cut into quarters
4 peaches destoned, each cut into quarters
2 large courgettes each cut into 8 chunks
2 large red onions, each cut into 8 wedges (leave the root on)
1 avocado
1 lemon juiced
½ tsp wholegrain mustard
large bag rocket watercress and spinach salad
2 tbsp toasted mixed seeds

You will need
8 metal skewers

Method:

Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.

Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.

Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.