Ian and Henry served up a tasty Middle Eastern mezze and cake with hummus, rice, baba ganoush and a falafel layer on Living on The Veg.

The ingredients are: 2 aubergines, 2 courgettes, olive oil, 1 thin flatbread (under 5mm), 300g hummus, 2–3 tbsp chilli sauce, 18–20 sun-dried tomatoes, 100g olive tapenade, 250g cooked basmati rice (from a microwavable bag), 7 roasted red peppers from a jar, 8 artichokes from a jar and 100g baba ganoush.

For the falafel: 1 x 400g tin chickpeas, 1 small red onion, 15g fresh parsley leaves, 10g fresh coriander leaves, 2 tsp garlic powder, 11⁄2–2 tsp ground cumin, 11⁄2–2 tsp ground coriander, 2 tsp harissa paste, 2 tbsp plain flour, 1 tbsp olive oil and pinch of salt.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.