“This moussaka is a labour of love – but boy, is it worth it. Think lamby lasagne, but with charred aubergine slices and potato instead of pasta. Putting eggs into the béchamel means that you’ll get a beautiful soufflé’d top. What’s more feast-worthy than that?”

Serves 6 

Ingredients

3 aubergines

• 7 tbsp olive oil
• salt and pepper
• 500g lamb mince
• 1 onion
• 4 garlic cloves
• 2 tsp ground cinnamon
• 2 tsp dried oregano
• 150ml red wine
• 400g tin chopped tomatoes
• 3 tbsp crunchy ManiLife peanut butter
• 600g floury potatoes (we like Maris Pipers)
• a big green salad, to serve

For the béchamel: 

• 40g salted butter
• 2 tbsp plain flour
• 400ml whole milk
• 50g mature Cheddar
• ½ nutmeg
• 2 eggs

Method

Cut the aubergines into 1cm slices, then tip into a bowl. Pour over 5 tablespoons of the olive oil and lots of salt and pepper. Toss well.

Heat a large non-stick frying pan over a medium–high heat and fry the aubergine slices, working in batches, for 3 minutes on each side until caramelised. Transfer to a plate and set aside.

Heat 1 tablespoon of the oil in a large saucepan over a high heat. Add the lamb mince and cook for 10 minutes, stirring occasionally, until all the liquid has evaporated and the mince is starting to caramelise. Scoop out onto a plate.

Meanwhile, finely chop the onion and garlic. Add the remaining 1 tablespoon of oil to the saucepan. Reduce the heat to medium, then add the onion and a pinch of salt. Cook for 10 minutes until softened. Add the garlic, cinnamon and oregano, and cook for another minute.

Pour in the wine and simmer until almost completely evaporated, then tip in the tomatoes. Half-fill the tin with water and pour that in, too. Stir in the ManiLife, then return the lamb to the pan. Simmer for 15–20 minutes until you have a rich, thickened sauce, then season to taste. (The moussaka filling can easily be made up to this point the day before.)

Bring a large saucepan of salted water to the boil. Peel the potatoes and slice into 1cm slices. Add to the pan and cook for 5 minutes, then carefully drain.

“This is incredibly simple and flavoursome – just use whatever veg floats your boat. The PB in this makes for a super creamy yet vegan broth. Top with crispy fried onion, chilli oil and coriander, and you’ll be licking the bowl.”

Serves 2

Ingredients

• 1 onion
• 1 red pepper
• thumb-sized piece of fresh root ginger
• 150g mangetout
• 1 carrot
• 1 tbsp vegetable oil
• salt and pepper
• 4 garlic cloves
• 2 tbsp medium or hot curry powder (depending on your preference)
• 800ml vegetable stock
• 3 tbsp smooth ManiLife peanut butter
• 1½ limes
• 2 × 150g packs straight-to-wok udon noodles
• crispy fried onions and crispy chilli oil (we like Lee Kum Kee), to serve

Method

Finely slice the onion and pepper, and chop the ginger into matchsticks. Slice the mangetout and peel the carrot into long ribbons.

Heat the vegetable oil in a large saucepan over a medium heat and add the onion, along with a pinch of salt and pepper. Cook for 5 minutes until the onion is beginning to soften, then add the ginger and crush in the garlic. Cook for another minute.

Add the curry powder and cook for 1 minute more before adding the pepper. Cook for another minute, then pour in the stock. Bring to a simmer and cook for 10 minutes.

In a small bowl, whisk the ManiLife together with the juice of 1 lime and a little of the curry-flavoured stock to loosen, then add to the pan, along with the carrot ribbons, mangetout and udon noodles. Cut the remaining half lime into wedges.

Once everything is piping hot, divide between two shallow bowls. Sprinkle over the crispy onions, spoon over the crispy chilli oil, and serve with the lime wedges for squeezing.

“These baked beans are super simple. When writing this recipe, we tried to imagine our hungover selves and what we’d be capable of doing, and we’re pretty happy with the results. Bang it all in a tray and let it work its magic.”

Serves 4

Ingredients

• 8 streaky bacon rashers
• 1 onion
• 3 celery sticks
• 2 green peppers
• 4 garlic cloves
• 1 tbsp extra virgin olive oil
• 3 tbsp tomato ketchup
• 3 tbsp black treacle (or use soft dark brown sugar)
• 3 tbsp crunchy ManiLife peanut butter, plus extra to serve
• 4 tbsp apple cider vinegar
• 650ml chicken stock
• 400g tin cannellini beans
• 400g tin borlotti beans (or just use a second tin of cannellini beans)
• toast of your choice, to serve
• handful of parsley leaves, to serve

Method

Preheat your oven to 240°C/220°C fan/gas 9 and put a large roasting tin in the oven to heat up.

Chop the bacon rashers into 3cm pieces, then finely chop the onion, celery and green peppers. Tip everything into a bowl with the garlic cloves (leave their skins on). Drizzle in the oil, season well and toss.

Once the roasting tin is hot, scrape everything from the bowl into the tin. Roast for 10 minutes.

Meanwhile, in a bowl or jug, whisk together the ketchup, treacle, ManiLife, vinegar and chicken stock. Drain all the beans well.

After the 10 minutes are up, remove the tin from the oven and carefully squeeze the garlic cloves out of their skins, returning the cloves to the tin. Tip in the beans and stock mixture and stir really well to combine. Reduce the oven temperature to 200°C/180°C fan/gas 6 and return the roasting tin to the oven for 45 minutes until the mixture has thickened.

To serve, slather the toast with more ManiLife, if you like, then top with the baked beans and scatter over the parsley leaves. Winner.

Tip: To make this gluten-free, serve with a jacket potato or with gluten-free bread.