Aquafaba mayonnaise

Aquafaba mayo is easy to make and a delicious way to use up a byproduct that would otherwise be wasted. The quality of the oil is important, because it will be the main flavour of the mayonnaise.

50ml bean water
1 tbsp mustard
Salt and black pepper
About 200ml olive oil

1 tbsp vinegar – cider, white-wine or other

Put the aquafaba, mustard and a pinch of salt and pepper in a clean, grease-free bowl. Blend with a hand-mixer (or put everything in a blender) until combined and frothy, then pour in the oil in a very slow, steady stream, blending as you go. Once the consistency is as you like, stop adding the oil and blend in the vinegar and garlic, if using.


Matt Preston’s freekeh salad recipe

Freekeh is notorious for taking longer to cook than it says on the packet, so if time is of the essence choose cracked freekeh, which cooks more quickly and actually absorbs more flavours.

Personally, I prefer the wholegrain, but it takes more than twice as long to cook and requires a lot more water or stock. But then, it gives you time to properly hang the yoghurt to drain and become labne, rather than using the cheat’s method in the tips below. Always a bright side.

Freekeh salad

serves 4

200g natural pot-set yoghurt
2 eggplants, chopped into 2cm pieces
60ml (1⁄4 cup) extra virgin olive oil
1 tsp ground cumin
200g cracked freekeh
1 fresh or dried bay leaf
1⁄2 cinnamon stick
1 tsp sea salt
4 spring onions, white and dark green parts finely chopped
seeds of 1 pomegranate
1 bunch flat-leaf parsley, half the leaves finely chopped, the rest left whole
1⁄2 bunch mint, larger leaves finely chopped, smaller leaves left whole
2 tbsp raw pistachio kernels, chopped
freshly ground black pepper
2 tsp tahini
juice of 1⁄2 lemon, plus extra wedges

To serve
40g (1⁄4 cup) sunflower seeds
1 tsp sumac (or use lemon zest if you can’t find this ground lemony berry)


4cm knob of ginger, peeled and very finely chopped
1 tbsp pomegranate molasses
juice of 1 lemon
juice and finely grated zest of 1⁄2 orange
1-1⁄2 tbsp extra virgin olive oil

Start making the labne the day before you want to eat the salad. Line a fine sieve with a double layer of muslin or a Chux and place over a bowl. Spoon the yoghurt into the muslin or Chux and tie the corners to enclose. Place in the fridge to drain overnight.

Preheat the oven to 210C/190C fan-forced. Line a large baking tray with baking paper.

Spread the eggplant over the prepared tray, drizzle with the oil and sprinkle with the cumin. Toss to combine. Bake for 15 minutes or until golden.

Meanwhile, place the freekeh in a sieve and rinse well under cold running water. Transfer to a medium saucepan and add the bay leaf, cinnamon stick, salt and 580ml (2-1⁄3 cups) water.

Bring to the boil over high heat, then reduce the heat to medium and simmer, covered, for 12–15 minutes or until all the water has been absorbed and the freekeh is tender. Spread out over a large baking tray and let it cool slightly. Amazingly, this will give you just enough time to make the dressing!

To make the dressing, whisk the ingredients in a small bowl, seasoning with the salt and pepper.

Place the warm freekeh in a large bowl, pour over the dressing and toss to combine. Set aside to cool completely.

Add the eggplant, spring onion, pomegranate seeds, chopped parsley and mint and pistachios to the cooled freekeh and toss lightly to combine. Season.

Whisk the tahini, lemon juice and 1 tablespoon warm water in a bowl. Stir in the labne.

Place the freekeh salad on a serving platter and sprinkle over the sunflower seeds. Top with dollops of the labne mixture, then sprinkle sumac over the labne. Garnish with the remaining mint and parsley leaves and serve with lemon wedges.


To make speedy cheat’s labne, you simply need to squeeze out the whey from the yoghurt. The easiest way to do this quickly is to place the yoghurt in a clean piece of doubled-up muslin or a Chux, twist up the edges and squeeze against paper towel to wring out the whey. When it comes to mixing in the tahini, be sparing when adding the water as this version leaves a wetter labne.


Yotam Ottolenghi’s Tofu and cauliflower ‘korma’

Serve this splendid vegan curry with rice or naan depending on personal preference, and a dollop of dairy-free yoghurt.

Prep 20 min
Cook 75 min
Serves 4

½ red onion, thinly sliced
2 tbsp lemon juice
Salt and black pepper
40g cashew nuts
20g blanched almonds
120ml olive oil
1 onion, peeled and roughly chopped
4 garlic cloves, peeled and crushed
2cm piece ginger, peeled and grated
1 green chilli, deseeded and finely chopped
1 cinnamon stick
6 cardamom pods, shells discarded, seeds roughly crushed in a mortar
2 tsp cumin seeds, roughly crushed in a mortar
2 tsp coriander seeds, roughly crushed in a mortar
¾ tsp ground turmeric
2 tomatoes, grated and skins discarded (180g net weight)
1 large cauliflower, cut into large florets (750g net weight)
15g coriander leaves, roughly chopped
250g extra-firm tofu, crumbled into medium chunks

Heat the oven to 240C (220C fan)/425F/gas 9. In a small bowl, mix the red onion, a tablespoon of lemon juice and an eighth of a teaspoon of salt.

Put the cashews and almonds in a small saucepan on a medium-high heat, cover with water and bring to a boil. Lower the heat to medium, simmer for 20 minutes, then drain.

Meanwhile, heat one and a half tablespoons of oil in a large saute pan on a medium-high flame, then fry the onion, stirring often, for 10 minutes, until soft and well browned. Transfer to a blender, add the nuts and 200ml water, and blend for two minutes, until very smooth.

Heat another tablespoon and a half of oil in the same pan on a medium-high heat, then fry the garlic, ginger and chilli for a minute. Add the cinnamon, cardamom, a teaspoon each of cumin and coriander seeds, and half a teaspoon of turmeric, and cook, stirring, for a minute. Add the tomatoes, cook for four minutes, until thickened, then add the onion and nut mixture, 500ml water, a teaspoon and a half of salt and a good grind of black pepper. Bring to a simmer, lower the heat to medium and leave to cook for 20 minutes, until reduced by a third.

In a bowl, mix the cauliflower with the remaining quarter-teaspoon of turmeric, three tablespoons of oil, three-quarters of a teaspoon of salt and a good grind of pepper. Spread out on an oven tray lined with baking paper, and roast for 18 minutes, until cooked through and coloured. Stir into the sauce, add two-thirds of the coriander and the remaining tablespoon of lemon juice, and leave to simmer for five minutes.

Meanwhile, heat the remaining two tablespoons of oil in a medium saute pan on a high flame. Add the tofu, half a teaspoon of salt and a good grind of black pepper, and cook, stirring occasionally, until golden and crisp – about eight minutes. Lower the heat to medium, add the remaining teaspoon each of cumin and coriander seeds, and cook for about 30 seconds, until fragrant. Stir half of this mixture into the cauliflower, and reserve the rest.

Transfer the korma to a shallow serving bowl, top with the pickled red onion, followed by the remaining tofu and coriander, and serve.


Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.