Whether you whack it all in a wok , pop the lot in a pan, tak e your time with a slow cooker or tip everything into a tin, we’ve got the best recipes for you to cook great meals in just one pot

MEDITERRANEAN ROAST VEGETABLE TRAYBAKE

By Dr Gemma Newman

Serves 4-6 | Prep 20 mins | Cook 45 mins | Calories 264 (per serving)

2 red onions, cut into thin wedges

2 peppers, any colour, cut into strips

2 courgettes (zucchini), sliced

1 orange, topped and tailed, then halved and sliced fairly thinly

1 tbsp olive oil (optional)

1 tbsp balsamic or sherry vinegar (optional) a few sprigs of rosemary and thyme (or dried herbs) cloves from ½ a head of garlic, left whole

2 x 400g tins (31⁄3 cups) white beans, such as cannellini

100ml (scant ½ cup) vegan white wine or stock

50g (1⁄3 cup) black olives, pitted

150g (1 cup) cherry tomatoes or larger tomatoes, halved

150g (6 cups) spinach, well washed

TO SERVE a few basil leaves

1 Preheat the oven to 200°C/Gas Mark 6. Put the onions, peppers, courgettes and orange in a bowl. If using the olive oil, drizzle it over the contents of the bowl. If not, just drizzle over the vinegar - you can drizzle both the oil and the vinegar. Arrange over the base of a large roasting tin. If not using the oil, drizzle 2 tbsp water over the vegetables.

2 Add the rosemary and thyme to the roasting tin along with the garlic. Roast for 25 minutes, stirring occasionally. Add the beans and wine or stock to the roasting tin and stir well. Return the tin to the oven for a further 10 minutes.

3 Add the olives and cherry tomatoes to the roasting tin and cook for 10 minutes more. At this point the tomatoes should have puffed up and be ready to burst and everything should be lightly browned.

4 Remove the tin from the oven and stir through the spinach - it will wilt down in the heat almost immediately. Add some torn basil leaves and serve straight away.

The recipes on pages 14-15 are taken from The Plant Power Doctor: A Simple Prescription For A Healthier You by Dr Gemma Newman, photography by Dave Brown, published by Ebury Press. (RRP £16.99.)

VEGETABLE TIKKA MASALA

By Dr Gemma Newman

Serves 4-6 | Prep 15 mins | Cook 25 mins Calories 447 (per serving)

2 tsp olive oil (optional)

1 large onion, finely chopped

4 garlic cloves, crushed

25g (¼ cup) ginger, crushed

1 tbsp medium curry powder

1 tsp ground cumin

1 tsp ground turmeric

1 tbsp tomato purée (paste)

300g (2 cups) butternut squash, cut into large chunks - peeled or unpeeled is fine

½ a cauliflower, cut into florets

400g tin (12⁄3 cups) of tomatoes

400g tin (12⁄3 cups) of coconut milk

400g tin (12⁄3 cups) of chickpeas a squeeze of lemon juice (optional) salt and pepper

TO SERVE coriander (cilantro) brown rice

1 If using the oil, heat it in a large casserole or saucepan and add the onion. If not using the oil, add 2 tbsp water. Sauté the onion until soft and translucent, stirring regularly and adding a little more water if necessary. Add the garlic, ginger, curry powder, cumin, turmeric and tomato purée. Continue to stir until the onion is completely coated, adding more water if it looks dry.