Tired of making the same old lunches over and over again? Try something different with our delicious pumpkin, tofu and sage galette with milk thistle recipe.

The best thing about spag bol, that longtime British classic? It's not alone food. Spag bol is one to eat with a crowd of people. Maybe they are your children and your partner. Maybe it's a gathering of extended family. Or perhaps you're making a big pot for assorted friends coming to your table from all over for comfort food, invigorating conversation, and above all, warmth. Most importantly, whoever you are cooking for, spag bol tells them you are truly happy to have them around your table - no more, no less. Good spag bol is delicious, but it's not food you cook to impress anyone. And that's another thing we love about it.

When trying to replicate old favourites in new ways, texture is often even more important than flavour. Further, it's even tougher to get right when making vegetarian versions of meat dishes. But then we often find that the companies and people who get the texture right get the flavour wrong... In other words, you're damned if you do, and damned if you don't!

A spring vegan risotto is particularly appealing to us; it's a perfect combination of the crispness of a salad and the pure contentment of a risotto. Feeling as if you have one foot in late winter and the other foot in early spring? Spring risottos are the culinary equivalent of a light cashmere sweater that allows you to exist gracefully in the limbo between seasons.

The comfort food of winter and autumn reaches deep down into our bones to warm, but for us it’s the fresh, bright ingredients of summer and spring dishes that enlivens. Salads, cold soups, simple picnic spreads, and smoky barbecued flavours complemented by brisk sauces all get our circulation going that bit more! These simple tortilla rolls were real nice to add to that array. Sweet potatoes and the tortilla wrapping are healthy starches and give bulk to the lighter ingredients. Today the selection of tortillas on offer in most food stores is dizzying. Depending on your palate, you could opt for a flavoured flour tortilla, while traditional Mexican corn tortillas would bring texture and substance. We’re even tempted to try these toppings on a Venezuelan or Colombian arepa pancake, or an El Salvadoran pupusa – but then it wouldn’t be a wrap anymore! Tortilla with chia powder