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It is veggie-packed but was not too heavy, which was a relief after all the rich food around Christmas

As mentioned in Day 41 of The Challenge Vegetables stewed with prunes and warm (rather than hot) spices served over couscous. What better for a rainy autumn afternoon? Especially not knowing how well the friend coming to lunch tolerates spice... Ingredients: 3 red onions, chopped 2 tomatoes , diced 3 carrots, chopped Half a head of garlic, sliced 6 celery sticks, chopped 400g chickpeas 400ml vegetable broth 1/2 c tomato passata 100 g prunes, pitted and chopped (or apricots could work) 1 cinnamon stick 1/2 tsp ground cumin 2 tsp tandoori powder (I like the light heat and the warmth of this spice, but you can use paprika if you'd rather) 1 tsp of Aloha Spiced Cacao (or cocoa powder) 3 tsp urfa biber or chilli flakes Salt and pepper to taste 1) Put a heavy oven proof dish in the oven without its lid, and heat to 180°C. 2) Chop your veg and add to the preheated dish. Add spices and stock, replace in the oven and allow to cook 1 - 1 1/4 hours until vegetables are almost tender (I like the carrots and celery to have a little bite left) and flavours have blended. Taste test and serve over couscous. Super simple, tasty and easily adapted to different veg, chicken or different levels of spice. It diffuses a lovely smell through the house, and on a cold afternoon warms you from the inside.

vegetables are tender, then blend to desired smoothness. i like it almost fully blended, but it is also good

As mentioned in Day 38 of The Challenge This can be vegetarian, as this was, or with ham and bacon, but either way it's tasty and satisfying, while also being easy and quick to assemble. Ingredients: 2 c peas 1 tbsp olive oil 2 onions, chopped 4 potatoes, chopped 2 carrots chopped. 2 tbsp lemon Salt and pepper to taste 1) Sauté onions in oil in a saucepan. Add potatoes and carrots and sauté for a minute longer, then add the peas and enough water to cover the veg. 2) Bring to a simmer and cook until the potatoes and carrots are tender. Blitz to desired smoothness. 3) Serve into bowls and drizzle the lemon juice over the top and season as desired. Simple and satisfying especially served with crusty bread and some cheese.

This was the result this evening, and it seemed good enough to share, so here it is.

I am always delighted when he decides to make it again, and it is too good not to share.

I absolutely love baked eggs! We've been making them for a few years now after first stumbling on the idea in Michel Roux's cookbook Eggs (awesome cookbook by the way. I hesitated over getting it initially because I figured "how interesting can a cookbook about eggs be?" Answer: really.) Since that initial revelation, we've played around with different configurations, different layers, different pairings. We've done sweet and savoury, some with veggie bases, others with some meat, or others again with both. Some are layered, some are dropped into a mixture, like curry. They are the perfect dish for using up micro amounts of leftovers. The only trick is to play flavours and textures off of each other successfully. We use vegetables (left over or raw), meat, cheese, cream, fruits, bread, spreads, chocolate, nuts... And the list goes on. Almost anything works. We've also cooked the eggs, instead of in ramequins, in a baking tray with corn bread batter or pancake batter as a base, nested in roast veggies before. It is endlessly adaptable. Omit meat and it's veggie. Use keto friendly veg and it's keto. Skip the toast and it's gluten free. Play around with it! This one came out beautifully. I used the last of my home made whey ricotta, some leftover (slightly spiced) stir fried veggies, the last of a pack of bacon and some fresh thyme, served with day old bread toasted up to perfection. The trick is to bake them until the yolk is still runny but the white is set, so keep your eyes on it. I usually place the eggs in a bain-marie in the oven, but not always. It allows them to come out moister, but depending on what you've used and what you're planning, you don't have to. Ingredients: 6 tbsp left over veggies 6-9 tbsp ricotta 3 eggs 6 rashers of bacon 3 thyme sprigs salt and pepper 1 tbsp butter Toast to serve 1) Butter 3 ramequins thoroughly. Spoon 2 tbsp of veggies into the bottom of each ramequin. Next, spoon in the ricotta around the edges of the dishes, leaving a well in the centre. Place a ring of bacon around the tops of the ramequins using 2 rashers each then crack an egg into the well created in each dish. 2) Place the ramequins in a baking dish and pour boiling water into the baking dish deep enough to come mid way up the sides of the ramequin. 3) Place in the oven at 180°C. Bake for about 10 minutes, or until the eggs are set to your liking. Serve with toast. These were rich and decadent. The slightly spiced veg played well off the creamy whey ricotta, and egg and bacon is of course a classic combo. The crunchy veggies and the toast added a textural contrast. It was beautiful and creamy and tasty. This is a must try!

I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes

As mentioned in Day 48 of The Challenge This is very definitely a comfort food. It is also very easy to vary the flavouring depending on what you are in the mood for by changing what

Maybe a little further tweaking to perfect it, but certainly good enough to share!