BE A FLEXI COOK

Magic recipes that, with a quick tweak or two, can easily be adapted for vegan family members

Veggie-loaded flatbread

Serves 1 Prep 10 mins Cook 15 mins VEGETARIAN

1/2 red onion, sliced into thin wedges

2 tbsp olive oil, plus an extra drizzle

70g cherry tomatoes

200g canned chickpeas, drained

1 small garlic clove, crushed

1/2 tbsp tahini

1/2 lemon, zested and juiced

1 flatbread

30g mixed pitted olives

20g vegetarian feta, crumbled small handful of basil, shredded

1 Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins, turning halfway, then add the tomatoes, season and grill for 5 mins.

2 Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins. Crush the chickpeas with a masher. Stir through the tahini, lemon zest and juice, plus 2 tbsp water. Season.

3 Warm the flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

PER SERVING 623 kcals, fat 28g, saturates 6g, carbs 64g, sugars 8g, fibre 15g, protein 22g, salt 2g

HOW TO MAKE IT VEGAN

Swap out the feta for extra veg, such as marinated peppers or artichokes

Paneer korma

Serves 4 Prep 5 mins Cook 25 mins VEGETARIAN FREEZABLE

3 tbsp vegetable oil

225g block of paneer, cut into 2cm cubes

1 large onion, roughly chopped thumb-sized piece of ginger, peeled

2 large garlic cloves