Fennel and broccoli

2 small fennel
1 broccoli
fresh dill

Cut the broccoli into florets. Toss with oil and balsamic, salt and pepper, and spread on a baking sheet lined with paper. Roast at 200 for 15-20 minutes, stirring twice. Cut the fennel in quarters, remove the core and trim the bottom. Cut each quarter into lengthwise wedges that hold together. Toss with oil and salt and pepper. When the broccoli is cooked, put it in a bowl and spread the fennel on the same roasting pan. Back in the oven for 15 minutes. Turn the fennel and cook another 10-15 until nicely browned. Toss together with the broccoli and chopped dill. Serve with jacket potatoes and hummus.

Tarka turtle beans

350g black beans
1750mL water or beer
bay leaf

oil
black mustard seeds
cumin seeds
half onion, finely chopped
chilli flakes
ground smoked paprika
ground coriander
ground ginger
ground cocoa
three cloves garlic
lime juice
fresh coriander

Boil the beans over high heat for 10 minutes, then reduce the heat, partially cover and simmer with a bay leaf for 90-100 minutes until they are perfectly tender. In a separate small pan, heat a good amount of oil over high heat until it shimmers. Add the mustard and cumin seeds and stir for 30 sec; they should fizz and pop. Add the chopped onion and stir for several minutes. Lower the heat and add the chilli flakes and ground spices and cook for a minute before adding the garlic. Cook a minute more. Remove from heat. When the beans are ready, stir in the tarka and some salt. Simmer for five minutes longer. Stir in some chopped coriander and the juice from a quarter of a lime.

Baked polenta

1 cup polenta
6 cups water
teaspoon dried sage
3 tablespoons nutritional yeast
olive oil
salt and pepper

Allow 2.5 hours. Put water in a large saucepan over high heat. When it boils, slowly whisk in the polenta to avoid lumps. Lower the heat and simmer for 45 minutes, stirring regularly. When it's done, mix in the yeast and a shot of oil; season with salt and pepper. Line a big green dish with parchment paper and pour in the polenta. Leave it a full hour to cool and set. Reheat in a 160 oven. Top with tomato sauce, cabbage, beans etc. Easily enough for 6 people.