​If you love eggplant you’ll love this curry – it’s spicy, smoky and eggplanty. And pretty easy to make too.
 
Start by buying a couple of eggplants or a few of the smaller lighter skinned ones. Chop off the prickly end and cut in half lengthways. Score the flesh and rub on a little bit of liquid smoke. If you’ve never come across this magic liquid before, it’s a natural product that adds smoky flavour to anything that you want to cook. Put the eggplants face down (scored side down) on a baking tray and bake at 180 degrees for 30 minutes.
 
Meanwhile...

​Everyone loves nachos but there is always the dilemma of the soggy nacho chips in the middle! Wouldn’t it be good if all the nachos could be crispy? Enter the deconstructed nacho. If you’re a vegan, then there is no need to put the nachos under the grill to melt the cheese, so why not make the beans, and add the chips, salsa, vegan sour cream and guacamole later?!
 
To make the bean mix you’ll need a pretty simple list of ingredients, and you can add to it as you wish. For a big batch, fit for the family (plus leftovers for lunch the next day!), we use the following: