1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/4 cup mirin
2 small cloves of garlic
1 tbsp dried ginger (fresh would be better)

420g (about 1lb) firm tofu, sliced in 1/2 inch slices

1. Combine all ingredients (except tofu) in a small container. 
2. Thoroughly blend the mixture with a hand blender or in a small food processor.
3. Layout tofu in a flat bottomed container, cover with sauce and leave for 45 minutes.
4. Bring a cast iron pan to medium head, add a few tablespoons of a neutral oil (like grapeseed oil) and fry marinated tofu for about 3 to 4 minutes on each side.
5. Serve and enjoy.

3 tbsp extra virgin olive oil
1 pound Brussels sprouts (I use frozen, it’s easier!)
1/2 cup vegetable stock or white wine
salt and freshly ground pepper

1. Combine the oil, Brussels sprouts and stock in a deep skillet or pot with tight fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until sprouts are just tender, 10 to 15 minutes with frozen sprouts (5 to 10 minutes for fresh), checking once or twice and adding liquid as needed.
2. Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently! Just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over. It’s okay if some are more well done than others. Taste and adjust the seasoning, then serve hot or a room temperature. 

3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.

1 cup dried green or brown lentils
½ cup dried currants
juice of 1 large lemon
2 tbsp olive oil
small bunch green onions, chopped
½ cup chopped walnuts, lightly toasted
salt and pepper to taste
½ cup crumbled fake feta cheese [optional]

1. Combine the lentils and 2 cups of water in a small saucepan. Bring to a boil, then simmer on low until the lentils are tender but still chewy (20 to 25 minutes).
2. Add the currants and simmer for 2 minutes. Drain.
3. Combine the lentil mixture, lemon juice, olive oil, green onions, and walnuts in a medium bowl and mix well. Season with salt and pepper. Stir in the fake feta cheese, if using, just before serving. This salad tastes great warm or cold.

olive oil
1 tsp cumin seeds
1 onion, cut into strips
2 cloves garlic, crushed
1 inch ginger, grated
2-3 dried red chiles, chopped
1 x 28oz can diced tomatoes
2 tsp salt
2 tsp ground coriander
2 tsp garam masala
1½ tsp turmeric
3 potatoes, peeled and cubed
2 x 19oz cans chickpeas (garbanzo beans), well rinsed
handful fresh coriander (cilantro) leaf, chopped [optional]

• 1. Heat the oil in a large pot until hot. Add the cumin seeds and watch them pop and fizzle for ~20 seconds.
  2. Add the onions and fry until lightly browned.
  3. Add the garlic, ginger and chiles. Stir fry on medium heat.
  4. Add the tomatoes and stir-fry for ~5 minutes on medium-high heat until the oil starts to separate from the onion/tomato mixture.
  5. Add the salt, ground coriander, garam masala and turmeric. Stir thoroughly on medium heat.
  6. Add the potatoes and stir well. Add ~3 small glasses of water; cover and bring to a boil. Let simmer on low with the lid on, for ~20 minutes or until the potatoes are softened.
  7. Add the chickpeas and stir. Simmer on low for ~10 minutes with the lid partially on.
  8. Add the coriander leaf [optional]. Serve with basmati rice or warm pita bread.