Your Daily Veg: Modern, fuss-free vegetarian food

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We learned so much from him and he from us, because he was always in support the foundation ethos of collaboration.

Sauté the onions with the oil and a decent couple of pinches of salt in a heavy-based saucepan over medium heat for 15 minutes until translucent. Add a splash of water if they go too dry. Peel the kohlrabi. The easiest way is to top and tail it, then put it on a board on a cut side and slice downwards, just under the skin, from top to bottom and remove the tough outer skin. Cut the peeled kohlrabi into rough 1cm cubes, or cut it first into rounds and then slice across lengthways to leave you with ½cm batons. Add the kohlrabi to the bowl. In a medium saucepan over a medium low heat add the butter. Let it start to melt and then follow with the leeks and a pinch of salt. Cook for 5-7 minutes until just tender. Take off the heat. Pour the mix into your dish. Set in a high-sided oven tray filled with 2cm of water. Place in the oven and bake for 30 minutes. Turn the tray 180 degrees and continue cooking for another 10-15 minutes until golden on top and set.Fuchsia Dunlop’s Shanghainese stir-fried udon noodles with pork. Photograph: Kate Whitaker/The Observer This is a great way to put sprouts centre stage. This dish can be eaten solo with some bread, rice or potatoes, or as part of a larger meal. You could also try using savoy or hispi cabbage wedges instead of sprouts.

For the filling, heat the butter and bay leaf in a pan over a medium heat, add the onions and cook for 10-12 minutes until well softened. Add about 125ml water, and continue to cook until it has evaporated. Add the potatoes and cook for 1-2 minutes, turning them around to coat well with the onions. Remove from the heat, discard the bay leaf and stir in the mustard.

Heat 1½ teaspoons of the oil in a seasoned wok over a high flame. Add the pork slivers and stir-fry to separate. When the slivers are just cooked through, remove from the wok and set aside. Joe Woodhouse’s grand herb aïoli. Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins

Joe was such a kind man who always wanted to bring to the best out in students and colleagues. It's a great loss for all of us here.” Always enthusiastic, Joe has inspired and motivated many, many students as they have moved through their learning and will be sadly missed by all. This has left a hole here in the Faculty of Arts and Creative Industries and all our thoughts are with his family at this time.” Curtis recommends a meat thermometer. Practise whenever you do a roast, so you get used to it. “People don’t expect meat to increase in temperature when resting, but it does – up to 10C.” Always make yourself some time Toast the almonds in the hot oven for 10-12 minutes, until golden, then remove and, once they are cool enough to handle, chop roughly. Combine the flour, salt and butter in a food processor, then pulse until the mix resembles sand (if you are doing this by hand, rub the butter into the flour mix with your fingertips, as swiftly as possible). Tip the flour mix into a large bowl, stir in the cheese, then add the thyme, kefir and vinegar and combine until it comes together into a dough.

It was in his role as Programme Leader for the Foundation Diploma in Art and Design that Joe developed and led the team which went onto to win a national ‘Collaborative Award for Teaching Excellence’ for their innovative ‘Foundation Press’ project. Heat the oven to 200C (180C fan)/390F/gas 6. Warm three tablespoons of the oil in a large frying pan on a medium heat. Add the onions and a good pinch of salt, then cook gently, stirring every now and then, for 12-16 minutes, until soft and with just a bit of colour; the onions should still be fairly plump and juicy. Set aside. Repeat until you have four layers, finishing with the mozzarella and parmesan on top. Add double the amount of parmesan on the top, but do not scatter the basil leaves on this time as they will go brown and soggy.