What is aquafaba and how to use the vegan egg substitute in meringues, pancakes, cake and mayonnaise

Ingredients

• 135ml aquafaba liquid (drained from about 1 x 400g tin)
• 240g plain flour
• pinch of salt
• 1 tsp baking powder
• 300ml almond milk
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tbsp harissa (or to taste; heat varies between brands)
• ⅓ cup rice bran oil
• ¼ preserved lemon, finely chopped
• 3 small leeks, washed and sliced in half lengthways
• 1 head of cauliflower, outer leaves and stems removed (about 500g once trimmed)
• 2 ½ tbsp currants
• 1 ½ tsp ground cumin
• ⅓ cup dill fronds
• ⅓ cup flat leaf parsley leaves
• ⅓ cup coriander leaves
• ½ cup pistachio kernels, roughly chopped
• ½ cup smoked almonds, roughly chopped
• arils from 1 small pomegranate
• 3 tbsp aquafaba from 1 can of chickpeas
• 2 tbsp apple cider vinegar
• ½ tbsp Dijon mustard
• 1 tsp brown sugar
• 1 clove garlic, crushed
• pinch salt
• 1 cup neutral oil (such as ricebran oil)
• 1½ tsp paprika