Method

Heat the oven to 180°C/350°F/gas mark 4. Bake the aubergines for about 40 minutes until soft when pressed. Half way through the cooking time place the tomatoes in an ovenproof dish, pour over half the olive oil and cook for 20 minutes. Remove the aubergines and tomatoes from the oven and leave until cool enough to handle. Using a sharp knife halve the aubergines , scoop out the middle parts and chop to a pulp.

Skin the tomatoes, de-seed and chop into squares. Heat the rest of the oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly. Add the chopped tomatoes and harissa and cook over a medium heat for 5-8 minutes until thick and pulpy.

Add the aubergines pulp, parsley and coriander. Stir in the lemon juice and cumin then season with salt and freshly ground black pepper.

Tip into a serving dish and serve warm or at room temperature with the warmed pitta bread and your Stan Falafels.

Method

Take a half full pan of boiling water and with tongs immerse the bull tomato. Turn off the heat and leave in the pan for 5 mins until the skin splits and loosens. Drain the pan and remove the tomato, use the tongs remove the skin. Chop and deseed the tomato and set to one side to cool.

In a large bowl combine the onion, sweetcorn, smashed avocado and tabasco. Mix well with a spatula.

Use tongs to place the Jaks into a pan of lightly coated oil of choice, avocado is perfect, or a tablespoon of ghee, and cook for around 9 minutes rolling around the pan on a medium low heat until heated through and a crispy outer is achieved. Remove onto a warm plate.

Using the falafel pan keep the heat low and add 1 roti, flipping once until it is warm, repeat with second roti, remove and briefly set to one side.

With the roti flat, spread half of the avocado salsa onto half of the roti, place 2 Jak falafels halved a top of the salsa and close each roti. Serve on the bed of edible leaves drizzled with freshly squeezed lemon.

Method

Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to. Rinse the rice thoroughly in cold water until the water is clear. Pour the rice into a pan over a low heat, then add a little butter or oil and stir to coat the rice grains. Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water. Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed. Put a lid on and turn the heat down to as low as possible. Cook for 10 mins without removing the lid. Check the rice is cooked at the end by trying a grain, then turn the heat off.

Use tongs to place the Stan koftas into a pan of lightly coated oil of choice, avocado is perfect, or a tablespoon of ghee, and cook for around 13 minutes turning gradually on a medium low heat until heated through and a crispy outer is achieved. If you prefer to grill, the results are equally as delicious, use a non stick surface/greaseproof paper. In a small bowl combine the 4 tablespoons of Silken Smooth Organic Tofu, chopped and cubed cucumber, taste and add Salt & pepper to season as desired.

Fluff the rice with a fork adding the pomegranate seeds and chopped parsley, and serve side by side with the Stan Koftas.