• Pickle the radish:

  Finely slice the radishes and place them in a glass jar with the vinegar. Cover with water.

  If you have any brine from pickled red cabbage, add it to give the radishes a beautiful pink hue.

  Leave to pickle while you prepare the rest.
• Prepare the broth:

  Peel and finely dice the onion and garlic. Chop the white part of the scallions, and finely dice the ginger and ½ of the red chilli.

  Heat a large pot (approx. 5L) over high heat, add the sesame oil, and once hot, add the diced onion, ginger, chilli, and the white part of the scallions along with the seaweed and a pinch of salt.

  Cook for 3–4 minutes, stirring constantly. If it starts to stick, add a couple of tablespoons of vegetable stock to deglaze the pan and form a base sauce.

  Finely dice the coriander stalks and add them to the pot. Then, add the vegetable stock, cinnamon sticks, star anise, tamari, and miso, and stir to combine.

  Bring to a boil, then reduce the heat and simmer for 5 minutes.
• Make the crispy tofu and mushrooms:

  Finely slice the mushrooms lengthwise (approx. ½ cm thick) and cut the tofu into 1–2 cm cubes.

  Preheat your air fryer to 180°C on the bake function for 10 minutes.

  Add the tofu and mushrooms to the air fryer with 5 sprays of oil (approx. ½ tsp), mix well, and bake for 10 minutes.

  During baking, shake the air fryer basket once or twice to ensure even cooking.

  In a large bowl, mix 2 tbsp tamari, coconut sugar or brown sugar, and mirin or vinegar.

  Remove the tofu and mushrooms from the air fryer, add them to the bowl with the sauce, and toss to coat.

  Return them to the air fryer for another 5 minutes to crisp up. Remove and set aside.
• Cook the noodles:

  Cook the noodles according to the package instructions. Drain and rinse them to prevent sticking.
• Prepare garnishes:

  Finely dice the coriander leaves, the remaining ½ chilli, and the green parts of the scallions.
• To serve:

  Divide the cooked noodles between 4 bowls. Pour the broth over the noodles, then add the crispy tofu and mushrooms.

  Top with the chopped scallions, coriander leaves, sliced chilli, sesame seeds, and pickled radishes. Enjoy!

• Prepare the tofu:

  Press the tofu to remove excess water. Using a mandolin or sharp knife, slice the tofu into thin strips, approx. ½ cm thick or thinner.
• Make the marinade:

  Blend all the marinade ingredients (beetroot, vegetable stock, apple cider vinegar, tamari, Dijon mustard, black pepper, ground coriander, smoked paprika, and garlic powder) in a blender or food processor until smooth.
• Marinate the tofu:

  Place the sliced tofu in a large baking tray or wide container.

  Pour the marinade over the tofu, ensuring all pieces are evenly coated.

  Leave to marinate for 20 minutes, flipping the tofu halfway through to ensure both sides are covered.
• Preheat the oven:

  Preheat the oven to 200°C (fan-assisted).
• Bake the tofu:

  Transfer the marinated tofu to a clean baking tray. Optionally, spray the tofu with a little oil to encourage a charred, crispy texture.

  Bake for 10 minutes on each side, or until the tofu looks dry and resembles pastrami. Remove from the oven.
• Toast the bread:

  While the tofu bakes, toast the slices of sourdough bread until golden brown.
• Assemble the sandwiches:

  To make one sandwich, spread a generous dollop of vegan mayo on one slice of bread. Add 5 gherkins, half the tofu "pastrami", 30g kimchi, a slice of vegan cheese, and a thin layer of Dijon mustard on the other slice of bread.

  Optional: If you prefer melted cheese, assemble the sandwich without the top slice, place it in the oven, and bake for 5 minutes until the cheese melts. Add the top slice after baking.
• Serve:

  Repeat the assembly process for the second sandwich. Serve immediately and enjoy!

• Prepare the beans

  Drain and rinse the butter beans, then add them to a saucepan with the baking soda.

  Cover with freshly boiled water and boil for 5 minutes.
• Rinse and peel

  Drain and rinse the beans under cold water.

  Do your best to remove as many of the butter bean skins as possible. The easiest way to do this is to squeeze the cooked beans gently, and the beans will pop out of their skins. Although this step isn’t essential, it helps achieve a super creamy texture.
• Blend the hummus

  Add the peeled butter beans to a food processor along with the garlic, juice of ½ a lemon, tahini, ice cubes, 1 tsp salt, and 5 tbsp water. Blend for 2-3 minutes while slowly adding the olive oil.

  Taste and adjust the seasoning as needed by adding more salt, lemon juice, or garlic. If the mixture is too thick, add 1-2 tbsp more water.
• Taste and adjust

  To achieve incredible hummus, taste it regularly during the process and don’t be afraid to adjust the seasoning to your liking. If it tastes flat or bland, add a little more salt.

  If it's too thick or stodgy, add more lemon juice. For a stronger base flavour, add ½ clove of garlic and ensure it's fully blended in.
• Blend to perfection

  Blend for an additional 3-4 minutes until the hummus is super silky, smooth, and buttery.

  Taste and make any final adjustments. Pour the hummus onto a plate.
• Prepare the garnish

  Finely dice the tomato, pickled red cabbage, and coriander, and mix them together.

  Spread the hummus out on the plate, creating a well in the centre for the tomato, cabbage, and coriander mix.

  Sprinkle with sumac or chilli powder and drizzle with 1-2 tbsp of olive oil.
• Serve

  Enjoy with some fresh sourdough bread or toast.

• Prepare the Base:

  In a food processor or blender, add the cashews, dates, oats, and coconut oil.

  Blend for about 2-3 minutes, or until the mixture begins to come together into a sticky, cohesive mass.
• Line the Cupcake Tin:

  Line a 6-cup cupcake tin with cupcake liners. Divide the oat-cashew-date mixture evenly between the 6 cases, pressing it firmly to create the base layer.

  Shape the mixture up the sides slightly to form a cup, ensuring it’s thick enough to hold the filling without leaking.
• Make the Raspberry Filling:

  In a bowl, combine the raspberries, chia seeds, and maple syrup.

  Use a fork to roughly mash the mixture, leaving some texture.
• Fill the Cups:

  Spoon the raspberry filling into each of the 6 cups, filling them just to the top of the cashew base. Ensure the filling doesn’t overflow so it can be easily capped with chocolate.
• Melt the Chocolate:

  Melt the chocolate in a microwave or over a double boiler. Once melted, evenly pour it over the top of each cup, ensuring the filling is fully covered.
• Set the Cups:

  Allow the chocolate to set. If you're in a hurry, place the cups in the fridge or freezer to speed up the process.

  Once the chocolate has hardened, they are ready to enjoy!

• Prepare the Base:

  In a food processor or blender, add the cashews, dates, oats, and coconut oil.

  Blend for about 2-3 minutes, or until the mixture begins to come together into a sticky, cohesive mass.
• Line the Cupcake Tin:

  Line a 6-cup cupcake tin with cupcake liners. Divide the oat-cashew-date mixture evenly between the 6 cases, pressing it firmly to create the base layer.

  Shape the mixture up the sides slightly to form a cup, ensuring it’s thick enough to hold the filling without leaking.
• Make the Raspberry Filling:

  In a bowl, combine the raspberries, chia seeds, and maple syrup.

  Use a fork to roughly mash the mixture, leaving some texture.
• Fill the Cups:

  Spoon the raspberry filling into each of the 6 cups, filling them just to the top of the cashew base. Ensure the filling doesn’t overflow so it can be easily capped with chocolate.
• Melt the Chocolate:

  Melt the chocolate in a microwave or over a double boiler. Once melted, evenly pour it over the top of each cup, ensuring the filling is fully covered.
• Set the Cups:

  Allow the chocolate to set. If you're in a hurry, place the cups in the fridge or freezer to speed up the process.

  Once the chocolate has hardened, they are ready to enjoy!

• Prepare the courgettes:

  Grate the courgettes into a colander, sprinkle with a pinch of salt, and squeeze with your hands for about 30 seconds.

  Let them sit in the colander for 5-10 minutes to drain excess moisture.
• Chop the vegetables:

  While the courgettes are draining, finely chop the chilli (remove the seeds if you don’t like it too spicy) and the greens of the scallions (spring onions).

  Drain and rinse the butter beans, and finely chop the mint or coriander leaves.
• Prepare the fritter mix:

  After letting the courgettes sit for at least 5 minutes, squeeze out as much liquid as possible and discard it.

  Place the drained courgettes in a large bowl.
• Combine ingredients:

  Add the chopped chilli, scallions, butter beans, mint or coriander, lemon juice, lemon zest, flour, salt, and black pepper to the bowl.

  Mash the ingredients together using a potato masher or a fork until well combined.
• Form the fritters:

  Take approximately 2 tablespoons of the mixture and shape it into small fritters (disk shapes) using your hands.
• Cook the fritters:

  Heat a non-stick pan on high heat. Once the pan is hot, add ½ tsp of oil and spread it around. Gently wipe away the excess oil using kitchen paper to leave a light coating.

  Add the fritters to the pan and cook for about 2 minutes on each side, or until golden brown. Repeat until all the fritters are cooked.
• Make the red pepper pickle sauce:

  Remove the roasted red peppers from the jar, reserving the brine. Place the roasted peppers (without the brine) in a blender, add 4 tbsp of the brine, and a pinch of salt. Blend until super smooth.

  Taste and adjust seasoning with more salt or maple syrup if needed, keeping in mind that the sauce should be sharp and acidic.
• Make the tahini cream:

  In a small bowl, mix the soy yoghurt, tahini, and a pinch of salt until smooth.
• Serve:

  Divide the tahini cream between two plates. Place the fritters on top of the tahini cream and drizzle over the red pepper pickle sauce.

  Serve with some sauerkraut or avocado if desired. Enjoy!

• Preheat the oven:

  Preheat the oven to 180°C, fan-assisted.
• Prepare the pastry:

  If using frozen pastry, allow it to defrost.

  Roll out the pastry and line a 25 x 18cm (3.5cm deep) tray with parchment paper. Transfer the pastry to the tray and trim it to fit.
• Blind bake the pastry:

  To blind bake, line the pastry with another sheet of parchment paper and fill with baking beans. Bake for 10 minutes, then remove the beans and paper.

  Return the pastry to the oven for 5 more minutes to cook the base. Remove and allow to cool.
• Reduce the oven temperature:

  Lower the oven temperature to 150°C.
• Make the frangipane:

  While the pastry is blind baking, prepare the frangipane. In a large mixing bowl, combine the ground almonds, a pinch of salt, and sieve in the self-raising flour. Mix until well combined.

  In a separate bowl, melt the plant-based butter and mix in the maple syrup or agave syrup, almond essence, and 8 tablespoons of water. Combine the wet and dry ingredients until a smooth batter forms.
• Assemble the pie:

  Spread the raspberry jam evenly over the pastry, leaving approximately a 1-2 cm border around the edge.

  Pour the almond mixture (frangipane) over the jam, spreading it evenly. If using, dot the fresh raspberries over the frangipane and press them in gently. Scatter flaked almonds on top.
• Bake the pie:

  Bake for 30 minutes, rotating halfway through to ensure even browning.

  Insert a skewer into the centre; it should come out almost dry when the pie is ready.
• Cool and serve: Remove the pie from the oven and allow it to cool fully in the tray before slicing.

  For a classic Bakewell presentation, cut the pie into fingers (approximately 3 x 12 cm) or your preferred size. Serve with ice cream, if desired, and enjoy!

• Blanch the cauliflower:

  Fill and boil the kettle. In a medium-sized saucepan, add the boiled water and a generous pinch of salt.

  Drop in the cauliflower florets and blanch for 5-6 minutes until ¾ cooked. Drain and leave to cool.
• Make the sauce:

  In a tall glass or jar, mix all the sauce ingredients—ginger, garlic, diced red chilli, tahini, black pepper, apple cider vinegar, tamari, maple syrup, tomato paste, water, and a pinch of salt.
• Prepare the batter:

  In a wide bowl, mix together the flour, smoked paprika, oat milk, and a pinch of salt. Stir in half of the sauce to form a smooth batter.
• Prepare the breading:

  In another wide bowl, place the panko bread crumbs.
• Set up the assembly line:

  Arrange the blanched cauliflower, batter, and breadcrumbs in a line.

  Have a plate with paper towels ready to place the fried cauliflower on.
• Fry the cauliflower:

  Heat the sunflower oil in a medium-sized saucepan on high heat. Once hot, reduce to medium heat.

  In small batches, dip each cauliflower floret into the batter, then coat with the breadcrumbs.

  Fry for 2-3 minutes, turning regularly, until golden. Transfer to a paper towel to absorb excess oil. Alternatively, bake at 180°C for 15 minutes.
• Make the bean salad:

  In a large bowl, combine the diced cucumber, diced red onion, kidney beans, apple cider vinegar, cumin, and a pinch of salt. Set aside.
• Prepare the guacamole:

  Remove the seed and skin of the avocado and chop the flesh.

  Add to a bowl with the cherry tomatoes, fresh coriander, a pinch of salt, a pinch of black pepper, and the juice of half a lemon. Mash together with a fork.
• Assemble the burritos:

  Take a wrap and add a few spoonfuls of guacamole, bean salad, and 2-3 cauliflower florets.

  Drizzle with two spoonfuls of the extra sauce. Wrap the burrito and enjoy!

  Repeat with the remaining ingredients for the second burrito.

• Prepare the Jackfruit:

  Using a sharp knife, shred the jackfruit into thin strips (easiest to use your hands).

  Transfer to a colander, rinse under cold water, and squeeze it to dry out, so it fries better.
• Make the BBQ Sauce:

  Put all the ingredients for the BBQ sauce into a bowl and mix well using a fork.

  Add the jackfruit to the sauce and mix thoroughly to coat (using your hands works best).

  Leave to marinate while you prepare the slaw.
• Prepare the Slaw:

  Cut the kohlrabi (or red cabbage), carrot, and apple into thin batons (about ½cm x ½cm x 5cm).

  Slice the red onion into thin, half-moon strips. Finely dice the parsley or coriander.

  Mix together the kohlrabi, carrot, apple, onion, and parsley in a bowl. Add a pinch of salt, then stir in the vegan mayo.

  Taste and adjust the seasoning as needed.
• Cook the Jackfruit:

  Heat a frying pan over high heat and add 1 tablespoon of oil.

  Once hot, add the marinated jackfruit and fry for 6-8 minutes, stirring regularly until it begins to char around the edges. Remove from the heat.
• Prepare the Toppings:

  Slice the avocado in half, remove the stone, and scoop out the flesh. Slice the avocado into thin slices.
• Assemble the Burgers:

  Toast the burger buns. Spread a generous dollop of vegan mayo on the bottom half of each bun.

  Add a healthy serving of the 'pulled pork' jackfruit on top of the mayo, followed by a couple of spoonfuls of the slaw.

  Top with rocket leaves, pickled red onions, and avocado slices. Finish with the top bun.

  Serve and enjoy!

• Prepare the Batter:

  In a bowl, whisk together the flour, oat milk, peanut butter, maple syrup, salt, and vanilla extract until smooth.

  Alternatively, use a blender for an extra smooth consistency.
• Heat the Pan:

  Heat a non-stick pan on high heat. Once the pan is hot, reduce to medium heat.
• Cook the Pancakes:

  Lightly spray the pan with oil. Pour a small amount of the batter into the pan to form a pancake.

  Gently press 5-6 raspberries into the batter on top.
• Flip and Cook:

  Cook the pancake until bubbles form on the surface and the edges begin to dry out, about 2-3 minutes.

  Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.

  Continue cooking the rest of the batter in batches, stacking the pancakes as you go.
• Serve:

  Drizzle the pancakes with runny peanut butter and maple syrup for a delicious finish. Enjoy!

• First step let's make the pickle. Slice the cucumber in half lengthwise and then slice into 1/2 cm slices. Add to a glass along with a pinch of salt and cover with the vinegar. Grate the beetroot and squeeze the juice into the vinegar to colour the pickle. You only want the juice and not the beetroot flesh (you may want to wear a glove here as the beetroot is so high in antioxidants that it will colour your hand). Mix well and leave the pickled to infuse while you make the Dal.
• Peel and finely dice the red onion and ginger. Finely dice the ½ chilli leaving the seeds in if you prefer it spicier or removing them if you prefer it less hot. Slice the courgettes into half moon shapes that are approx ½ cm thick
• Heat a large saucepan on high heat and once hot add in the onion and ginger and chilli and fry for 4-6 mins until it starts to brown. If it starts to stick, add in 2 tbsp of water to deglaze the pan and incorporate any stuck bits, You may have to do this more than once depending on your pan.
• Next add in the sliced courgettes along with the spices (ground coriander, ground cumin, turmeric, cinnamon, salt and pepper) and cook together for 3-4 mins allowing the courgettes to brown slightly.
• Add in the tin of chopped tomatoes, lentils, water and the tamari/ soy sauce and mix well. Bring to a boil and continue to cook for 15-20 mins until the lentils are cooked. You will have to stir regularly to avoid the lentils sticking.
• While the lentils are cooking make the coriander cream. Finely dice the coriander and add to the yogurt and mix with a pinch of salt and the juice of ½ lime. Mix well and set aside.
• Once the lentils are cooked add the juice of ½ a lime to them and season the dish by adding more salt, ground black pepper or lime juice to your liking.To serve, add a generous serving of dal, along with some coriander cream and some pickled on top! Enjoy, this is so tasty! 

• Prepare 2 x 300 ml clear glasses. Cut the scones in half horizontally (across the middle), then cut each half so they neatly fit into the glasses. You should have 4 scone pieces to layer.
• Mix together the espresso, icing sugar, and brandy (if using), then set aside.
• In a separate bowl, mix the cream cheese, cream, and icing sugar. Whip until thick and creamy. Taste and add more icing sugar if you want it sweeter.
• Take your glasses and place one piece of scone at the bottom. Coat it with the coffee mixture so that the scone is soaked.
• Add a generous scoop of vanilla ice cream (approximately 35 ml) on top of the soaked scone and spread it to the edges.
• Place the second piece of scone on top and soak it with the coffee mixture. Finally, cover it with the cream cheese mixture, filling the glass to the top.
• Sprinkle cocoa powder over the top and enjoy!

• First let's pickle the red onion, peel and finely slice the red onion into long thin slices and add to a glass along with the salt and vinegar, ensuring all the onion is submerged in the vinegar.
• Mix together all the umami ketchup ingredients and mix well, taste and adjust the seasoning and spiciness to your liking. Take the oyster mushrooms and rip the larger ones in half lengthwise and add to a bowl along with ¾ of the umami ketchup and mix well, and leave to marinade for 5 mins while you make the tabbouleh and tahini cream.
• For the tabbouleh quarter the cherry tomatoes, finely dice the cucumber, lettuce and coriander and add them all to a bowl, finely dice the chilli, include the seeds if you prefer it spicy or discard if too spicy and add to the bowl. Add a generous pinch of salt and mix well, taste and adjust the seasoning to your liking. 
• For the tahini cream, mix together all the ingredients with a fork until it comes together into a thick creamy delicious looking sauce, not that unlike mayonnaise. Taste and adjust the seasoning to your liking. If its too thick add a little more yogurt and if it's too thin add a little more tahini, you want it like mayo like consistency.
• Carefully thread the mushrooms onto 2 skewers, heat a frying pan or griddle pan on high heat and add 1.5 tbsp of oil. Once hot, reduce to a medium heat, add the mushroom skewers and cook on all sides until they start to char. Use a pastry brush to brush on more of the sauce to ensure an even coating where the sauce almost glazes the outside of the mushrooms.Once the mushrooms are lightly charred all over remove from the heat.
• To serve, heat up the flat breads and add a generous dollop of tahini cream on the base, followed by lots of tabbouleh, remove the mushrooms from the skewer on top and finely add some pickled red onion on top – enjoy!

• Prepare the Cucumber Salad:

  Slice the cucumbers into ½ cm slices. Finely dice the garlic and ginger, then mix them with the remaining cucumber salad ingredients (sesame oil, tamari, maple syrup, brown sugar, and chilli flakes).

  Transfer the sauce to a saucepan and heat over high heat. Bring to the boil, then reduce to a low heat and simmer for 3-4 minutes, stirring continuously until the sauce thickens. This will help it coat the cucumbers better.

  Set the sauce aside to cool while preparing the mushroom steaks.
• Make the Mushroom Steak Marinade:

  In a small bowl or glass, mix 1 tbsp sesame oil, apple cider vinegar, tamari, maple syrup, and the finely diced ginger.

  Set this marinade aside.
• Cook the Mushroom Steaks:

  Heat a non-stick pan over high heat and add 1 tbsp sesame oil.

  Place the oyster mushrooms in the pan in a single layer, ensuring they have enough space to fry.

  Use a wooden spoon or spatula to press the mushrooms down so they brown evenly and release some of their moisture.

  Cook for 2-3 minutes on each side until the mushrooms start to brown.
• Add the Sauce:

  Once the mushrooms are browned, carefully add enough of the prepared sauce to lightly coat the mushrooms. Avoid adding too much sauce to prevent the mushrooms from becoming too soggy.

  Cook for another 1-2 minutes until the sauce is absorbed and the mushrooms look caramelised.

  Repeat with any remaining mushrooms, if necessary.
• Plate and Serve:

  Toss the cucumber slices with the cooled cucumber sauce, ensuring they are well coated.

  Divide the cucumber salad between two plates and serve the mushroom steaks alongside. Enjoy!

• Preheat the Oven:

  Preheat the oven to 200°C.
• Prepare the Courgettes:

  Slice each courgette 3/4 of the way through, spacing the slices approximately 1/2 cm apart to create a Hasselback effect.

  Place the courgettes on a baking tray, brush with 2 tablespoons of olive oil, and sprinkle with a generous pinch of salt.

  Ensure some oil gets between the slices. Bake for 20 minutes.
• Make the Romesco Sauce:

  While the courgettes are baking, peel the garlic cloves and add them to a food processor along with the roasted red peppers, blanched almonds, olive oil, vinegar, salt, and black pepper.

  Blend until smooth. Taste and adjust the seasoning if needed.
• Prepare the Yoghurt Sauce:

  Remove the mint leaves from the stalks and finely chop them.

  In a bowl, combine the mint, coconut yoghurt, tahini, lemon juice, and a pinch of salt.

  Mix well and adjust the seasoning to taste.
• Check the Courgettes:

  After 20 minutes, check on the courgettes. Open up some of the slices and add a little more oil if necessary to help them turn golden inside.

  Bake for a further 5 minutes, or until the courgettes are soft, slightly charred, but still holding their shape.
• Serve:

  In two bowls, spread a generous layer of Romesco sauce at the base.

  Place a courgette on top of each, then drizzle with the yoghurt sauce for a lovely finish. Enjoy!

• Preheat the oven to 160°C.
• Finely grate the carrot into a bowl, add a tiny pinch of salt, and mix. Transfer the grated carrot to a sieve and squeeze out any excess juice.
• Remove the shells from the pistachios and roughly chop them.
• In a bowl, mix together the dry ingredients: oats, flour, brown sugar, and pistachios. Make a well in the centre.
• In another bowl, mix together the wet ingredients: vegetable oil, maple syrup, and the grated carrot.
• Add the wet ingredients to the dry ingredients and mix well.
• Line a 28 x 18 cm brownie tray with parchment paper. Add the flapjack mixture, pressing it into the corners and flattening it with the back of a spoon. Ensure it is well compacted but not overly pressed.
• Bake for 30 minutes at 160°C (for a crispier flapjack, bake at 180°C for 30 minutes).
• Remove from the oven and allow to cool for 10 minutes. While still in the tray, portion the flapjack into 16 squares (or your preferred size) using a knife. Allow it to cool fully before removing from the tray. It is very important to let the flapjacks cool completely to ensure they hold their shape.
• Store in an airtight container and enjoy! We don’t actually know how long they last beyond 7 days at room temperature, as they are always eaten before then.

• Preheat the oven:

  Preheat your oven to 200°C.
• Prepare the caramel:

  Use an ovenproof frying pan and add 2 tablespoons of water along with the sugar. Mix until smooth, with no clumps.

  Place the pan on high heat and do not stir. Bring the mixture to a boil, then reduce the heat to medium and leave it to cook without stirring until the sugar turns a light shade of gold.

  Remove the pan from the heat.
• Prepare the pears:

  Slice the pears into long strips. Carefully arrange a single layer of pear slices on top of the caramel (be cautious of the hot pan and caramel).

  Try to shape the pears into a neat pattern, as this will be the top of your tart.
• Roll out the pastry:

  Roll out the puff pastry and cut it slightly larger than the pan.

  Carefully place the pastry on top of the pears, tucking it in around the edges.
• Bake the tart:

  Put the pan in the oven and bake for 20 minutes, or until the pastry turns golden.
• Flip and serve:

  Remove the pan from the oven. While the pan is still hot, place a board on top of the pan and flip it over confidently.

  The tart tatin will now be upright, with the pears and caramel on top and the pastry forming the base. Cut and enjoy!

• For the spicy mayo mix together the ingredients until you get a lovely reddy sauce, this makes a delicious base layer to these tacos.
• Heat a non-stick frying pan on high heat and peel and slice the ripe banana in half and then in half lengthwise, giving you 4 pieces. Add them to the hot pan open side down and cook until they caramelise or start to go golden. Reduce the heat to low and cook at a low heat for 3-4 mins allowing them to stew slightly in their own juices. Turn off the heat and leave to cool while you prepare the rest of the ingredients for the salsa.
• Quarter the cherry tomatoes. Finely dice the red onion and coriander (or flat parsley) including the stalk. Peel and finely dice the chilli. Remove the banana from the pan and finely dice. Add all the ingredients for the salsa to the cooled pan and mix to incorporate the banana juices on the pan. Add to a bowl along with the limes juice, oil and pinch of salt. Taste and adjust the seasoning to your liking.
• Heat the same non stick pan on high heat and add 1 tbsp of oil. Rip the mushrooms into long thin stips and add to the hot pan along with the cumin seeds. Use another slightly smaller pan to compress the mushrooms. This will encourage more evaporation and concentration of their flavour as well as giving a better char (just ensure the base of the smaller pan is clean!)
• Cook until they turn brown on the bottom turn this should take anywhere from 2-4 mins and repeat. Add in the tamari and maple syrup and mix through and allow to cook down for 1-2 mins. Remove from the heat. Taste and adjust the seasoning to your liking.Cut the avocado in half remove the flesh and slice into long slices.
• To assemble, get the corn taco, add a generous dollop of spicy mayo, followed by the caramelised banana sala, followed by some avocado slices and lastly the mushrooms on top. Repeat the the remaining ingredients and tacos and enjoy!

• Prepare the leeks:

  Wash the leeks thoroughly to ensure there is no sediment inside the green part.

  Preheat the oven to 250°C (or, if using a wood-fired oven, light a fire and wait until it reaches 250°C).
• Cook the leeks:

  Place the leeks, unpeeled, into the oven and cook until the outside is burnt all over. Turn them every 5-7 minutes to ensure an even char.

  The leeks should be black on the outside (don’t worry!) and soft inside, indicating they are cooked through.
• Make the salsa:

  While the leeks are cooking, prepare the salsa. Peel and finely dice the garlic, finely dice the red chilli, and chop the flat-leaf parsley.

  Add the garlic, chilli, parsley, miso, lemon juice, olive oil, and capers to a pestle and mortar or blender.

  Grind or blend until smooth but with a bit of texture remaining.
• Assemble the dish:

  Remove the leeks from the oven and allow them to cool for a few minutes so they are easier to handle. Once cool, peel off the burnt outer layer, revealing the soft green insides.

  Tear the leeks into long strips, resembling spaghetti, and divide them between two plates.

  Drizzle the salsa over the leeks, garnish with sauerkraut, and sprinkle the crushed walnuts on top.

  Serve and enjoy!

• Make the Picklese:

  Finely slice the cabbage or grate it. Finely slice/julienne the carrot, pepper, red onion, and garlic. Dice the chilli, leaving the seeds in if you want more heat. Mix with the salt, black pepper, cinnamon, clove, and lime juice.

  Transfer the mixture to a jar, cover with the vinegar of choice until fully submerged, and let it pickle while you prepare the other components.
• Prepare the Mushrooms:

  Heat a non-stick pan on high heat. Once hot, add 1 tsp oil and the mushrooms, ensuring they are well spread out.

  Compress the mushrooms using another clean pan to help evaporate moisture and concentrate the flavours.

  Cook for 3-4 minutes on each side until golden.
• Glaze the Mushrooms:

  Add tamari and maple syrup to the pan and mix until the mushrooms are well coated.

  Turn off the heat and move the mushrooms around the pan to absorb the glaze evenly on both sides.
• Coat the Mushrooms:

  Place flour in one bowl, plant-based milk in a second bowl, and breadcrumbs mixed with 1 tsp of jerk seasoning and a pinch of salt in a third bowl.

  Coat the cooked mushrooms first in the flour, then dip in the milk, and finally coat with the breadcrumbs. Repeat for all mushrooms.
• Fry the Mushrooms:

  Heat 2 tbsp oil in a non-stick pan on high heat. Once hot, cook the mushrooms for 2 minutes on each side until golden and crispy. Set aside
• Char the Peaches:

  Cut the peach in half, remove the stone and slice into four pieces.

  Heat a non-stick pan on high and cook the peach slices for 2 minutes on one side.

  Add 1 tbsp maple syrup and move the peach slices to coat them evenly.

  Cook until charred and golden. Remove and set aside.
• Toast the Buns:

  Toast the burger buns in the pan for 1-2 minutes until golden.
• Assemble the Burgers:

  Spread vegan mayo on the bottom bun and pesto or ketchup on the top bun.

  Place a mushroom burger on each bottom bun, followed by 2 slices of charred peach. Top with a generous portion of picklese.

  Finish with the top bun and enjoy!

• Preheat the Oven:

  Preheat the oven to 180°C.
• Prepare the Baking Tray:

  Line a baking tray with baking parchment.

  Drizzle 4 tablespoons of maple syrup onto the parchment in small patches where the pastries will sit.
• Prepare the Pistachios and Apricots:

  Finely slice the pistachios and sprinkle them over the maple syrup patches.

  Slice the apricots into approximately 8 slices per apricot and place them on top of the pistachios.
• Prepare the Puff Pastry:

  Slice the puff pastry sheet into 4 rectangles, each about 12 cm x 6 cm.

  Place these on top of the maple syrup, pistachio, and apricot layers, pressing down so the maple syrup coats the bottom side of the pastry.

  If any maple syrup seeps out, brush it on top of the pastry.
• Bake:

  Place the tray in the preheated oven and bake for 25 minutes until the pastry is golden and crispy.
• Finish and Serve:

  Remove the tray from the oven and, using a palette knife, carefully lift each slice and flip it over so the apricot side is facing up.

  Dust with icing sugar using a sieve before serving.

• Prepare the Cabbage:

  Fill and boil the kettle.

  Cut the cabbage into 4 quarters, ensuring to keep the stalk on each piece so they hold their shape when cooked.

  Place the cabbage in a saucepan, add a generous pinch of salt, and cover with boiled water. For extra flavour, you can add 1 tsp pink peppercorns, 1 tbsp cumin seeds, and ½ tsp chilli flakes (all optional).

  Cover the pan with a lid and boil for about 10 minutes, until the cabbage is soft but still holding its shape.
• Make the Chimichurri Sauce:

  While the cabbage is cooking, prepare the chimichurri sauce. Peel and finely dice the garlic, finely chop the chilli (omit for less spice), and finely chop the parsley and coriander.

  Add everything to a bowl, along with a pinch of salt, the olive oil, and the red wine vinegar.

  Mix well and adjust the seasoning to taste. The sauce should be fresh, acidic, and well balanced.
• Char the Cabbage:

  Drain the cooked cabbage.

  Heat a frying pan over high heat, add 3 tbsp of oil, and wait until the oil is very hot.

  Add the cabbage quarters and cook for 3-4 minutes on each side until charred and golden.

  Sprinkle with a pinch of coarse sea salt while cooking.
• Assemble the Dish:

  Spread the caramelised onion hummus onto a large serving plate.

  Arrange the charred cabbage quarters on top, and drizzle or spoon over the chimichurri sauce.

• Make the pickled radishes:

  Thinly slice the radishes along with your herb of choice.

  Place in a glass or small bowl, add a pinch of salt, and cover with the apple cider vinegar (or vinegar of choice).

  Mix and leave to sit while you prepare the rest of the bowl.
• Prepare the pepper:

  Slice the red pepper into long strips. Heat a griddle pan or non-stick frying pan over high heat.

  Once hot, add the peppers with no oil and fry them on both sides until they start to char around the edges, about 5-7 minutes.

  Remove from heat and set aside.
• Cook the tofu:

  Slice the tofu into 4 pieces. Using the same hot pan, sear the tofu on both sides over high heat until it turns lightly golden brown.

  Mix the tamari, maple syrup, and vinegar together, then pour over the tofu. Move the tofu around in the pan to absorb the sauce. As the sauce cools, it will thicken and glaze the tofu.

  Remove from the pan and set aside.
• Toast the seeds:

  Keep the pan hot and add the mixed seeds.

  Stir regularly while cooking, and when the sesame seeds begin to pop (about 4-5 minutes), remove from heat.
• Prepare the vegetables:

  Drain and rinse the butter beans.

  Cut the avocado in half, remove the stone, scoop out the flesh, and slice into long strips.

  Quarter the cherry tomatoes.
• Assemble the bowl:

  Divide the green leaves between two bowls.

  Arrange the tofu, red pepper, butter beans, avocado slices, and cherry tomatoes on top.

  Remove the radishes from the vinegar and divide between the bowls.

  Sprinkle the toasted seeds on top. Serve with sourdough slices and enjoy!

For the chips:

• Preheat the airfryer to 200 degrees c
• Cut the potatoes into chip size (approx 1cm x 1cm x 8cm) , rinse them in cold water and leave them to soak for a minute or 2 and rinse again. This process will remove some of the starch and result in a crispier chip! Add to one side of the airfryer and add 1/3 tsp of salt and 5 sprays of oil and mix well.
• Put them on bake function on the airfryer for 25 mins at 200 degrees c. If using an instabrand vortex plus versazone airfryer, use the dual sync function so the chips and the tofu end at the same time. 

For the Tofu:

• Finely dice or rip up the seaweed, if using a sheet of nori finely dice using a knife and if using the likes of arame seaweed just finely dice with a knife or use a pestle and mortar, you want it to be a fine almost powder-like texture.
• Get 2 bowls, one for the beer and tamari mix, and one for the dry sea mix. Cut the tofu into long rectangle strips, approx 5cm x 10cm x 1cm

  In the first bowl mix the seaweed, flour, cornflour, salt and garlic powder. 

  In the second bowl mix together the beer and tamari/ soy sauce.
• Dip the tofu in the beer tamari mix, then into the dry sea mix, and repeat 3 times to give it a good coat that doesn't run.
• Carefully place in the airfryer and spray with an oil spray approx 5-10 times, this will give a more even golden colour, bake for 15 mins at 200 degrees c.
• Twice during the cooking process remove the tofu and coat in the tamari beer mixture and then the dry mixture and then the tamari beer mixture and put back in the airfryer to cook.

  This will ensure you get a good crusty batter. 
• Once cooked, remove and serve the battered “fish” and chips with some peas and a slice of lemon, enjoy!

• In the oven:

  Preheat the oven to 220°C (fan).

  Cut the aubergines in half lengthways, rub a little oil on the inside of the aubergines, and place them on a baking tray, flesh side down.

  Sprinkle with salt and cook for 40 minutes until the aubergines are charred, collapsed, and super soft.
• On an open flame:

  If you have a gas stove, you can cook the aubergines directly on an open flame, turning occasionally for approximately 15 minutes, until charred, collapsed, and super soft inside.
• Finishing:

  Allow the aubergines to cool for a few minutes until you can handle them.

  In a medium mixing bowl, scrape out the soft flesh from the aubergines (it should come away easily from the skin).

  Add the remaining ingredients and mix well. Taste and adjust the seasoning with more lemon, salt, or heat according to your preference.

• Prepare Vegetables and Tempeh: Grate the carrot and ginger. Peel and finely dice the garlic. Finely slice the scallions or green onions. Use a potato peeler to slice the tempeh into thin slices. Drain and rinse 2 x 400g tins of cooked chickpeas. Quarter 10 cherry tomatoes. Slice the yellow pepper into thin slices.
• Sauté Vegetables and Tempeh: Heat a wide-bottomed frying pan on high heat. Once hot, add the sliced green onions, sliced yellow pepper, grated ginger, grated carrot, and sliced tempeh; fry for 2 minutes.
• Add Spices and Garlic: Next, add the diced garlic, 1 tbsp cumin seeds, and ½ tsp fennel seeds to the pan and cook for another 2 minutes.
• Combine Remaining Ingredients: Add in the drained chickpeas followed by the rest of the ingredients (1 x 400g tin chopped tomatoes, 1 x 400g tin coconut milk, 1 tbsp miso paste, 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp salt, and ¼ tsp ground black pepper) and mix well.
• Simmer and Season: Bring to a boil and reduce to a simmer for 3-4 minutes. Taste and adjust the seasoning to your liking by adding more salt, pepper, or lime juice.
• Serve: Toast 2 slices of sourdough bread. Serve the curry alongside the toasted bread for a delicious meal!

• Make the paste:

  Cut the nub off the lemongrass and finely dice. Finely dice the 1/2 chilli, ginger, and garlic.

  Add them to a pestle and mortar or blender, along with the remaining paste ingredients (coconut sugar, lime juice, and tamari).

  Blend or grind until smooth.
• Prepare the vegetables:

  Drain and rinse the chickpeas and black beans.

  Finely dice the carrot, finely slice the scallions, chop the pak choi, and finely chop the coriander.
• Cook the tofu:

  Add the tofu, carrot, and scallions to a pan and fry for 4-5 minutes, turning the tofu occasionally until it becomes lightly golden on each side.
• Add the curry paste:

  Stir in 2 tbsp of tamari and mix well.

  Add the curry paste to the pan and cook for an additional 2 minutes to let the flavours combine.
• Simmer the curry:

  Pour in the coconut milk and water. Add the drained chickpeas, black beans, and pak choi.

  Cook for 4-5 minutes until the dish comes together and everything is well mixed.
• Taste and adjust:

  Taste the curry and adjust the seasoning as needed.

  Add more salt, lime juice, or coconut sugar/brown sugar to balance the flavours.
• Garnish and serve:

  Finely dice the remaining 1/2 chilli.

  Garnish the curry with red chilli and coriander.

  Serve with your favourite grain, such as rice, noodles, or quinoa. Enjoy!

• Preheat and prepare

  Preheat the air fryer to 160°C using the bake function.

  Grease a 2lb loaf tin (approx. 900g).
• Make the dough

  In a mixing bowl, combine the self-raising flour, caster sugar, and salt.

  Add the cold vegan butter and use your fingers to rub it into the flour mixture until it resembles damp sand or breadcrumbs.

  Stir in the oat milk until the dough comes together into a soft clump.

  Lightly coat the dough in flour to make it easier to handle.

  Dust your counter with flour and place the dough on the surface. Roll it out into a rectangle, approximately 45cm x 30cm.
• Prepare the cinnamon filling

  Melt the vegan butter. In a separate bowl, mix the brown sugar and ground cinnamon together.

  Spread the melted butter evenly over the rolled-out dough, making sure to bring it right to the edges.

  Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
• Roll and cut

  Starting from the long edge (45cm side), tightly roll the dough into a log.

  Cut the log in half, then halve each piece again, and repeat once more to end up with 8 pieces.

  Place the cinnamon swirls into the greased loaf tin.
• Bake

  Place the loaf tin in the preheated air fryer drawer and bake for 18-20 minutes until golden and crispy.
• Make the frosting

  While the cinnamon rolls are baking, make the cream cheese frosting.

  In a bowl, mix the vegan cream cheese, icing sugar, vanilla extract, and oat milk. Use a fork to break down the mixture and stir until smooth and creamy.
• Serve

  Remove the cinnamon rolls from the air fryer and drizzle the frosting over the top.

  Serve warm and enjoy!

• Preheat the oven

  Preheat the oven to 180°C.
• Prepare the mushrooms

  Cut the oyster mushrooms into thin, long strips.
• Make the marinade

  Whisk all the marinade ingredients (tahini, water, miso paste, brown sugar, Chinese five spice, chilli powder, rice wine vinegar, and tamari) in a medium-sized bowl.

  Add ¾ of the marinade to the mushrooms and mix well, ensuring all the mushrooms are coated.

  Set aside to marinate while you prepare the pancake batter.
• Make the pancake batter

  Add all the pancake ingredients (plain flour, water, and ground flaxseed) to a blender and blend for 30 seconds until smooth.

  Set aside for 2-3 minutes to allow the flaxseed to thicken.
• Bake or fry the mushrooms

  To bake, spread the marinated mushrooms onto a baking tray in an even, single layer to allow the edges to crisp.Bake for 20 minutes.

  To fry, for a crispier version, heat a wide-bottomed non-stick pan on high heat.Add 2-3 tbsp of oil and fry the mushrooms, stirring constantly, until they brown all over, about 5 minutes.Remove from the pan once they are crispy and taste fantastic!
• Prepare the garnish

  While the mushrooms are cooking, prepare the cucumber, spring onions, and chilli.

  Cut the cucumber into 10 cm long thin strips. Slice the spring onions diagonally into thin slices. Slice the red chilli (remove the seeds if you prefer less heat).
• Cook the pancakes

  Heat a medium non-stick pan on high heat. Once hot, add a thin layer of pancake batter (about 40-50 ml per pancake) to make a 15 cm pancake.

  Reduce the heat to medium. Cook for 1 minute, then carefully turn the pancake over with a silicone spatula and cook for a further minute.

  Repeat until all the batter is used. Keep the pancakes warm in foil while you cook the rest.
• Assemble the pancakes

  To assemble, spread 1 tsp of the remaining hoisin sauce on each pancake.

  Add 2-3 tbsp of the cooked mushrooms, 3-4 cucumber strips, and sprinkle with spring onions, chilli slices, and sesame seeds.

  Wrap and enjoy!

• Start by pressing the tofu to remove excess water. This will help it achieve a crispier texture when fried.
• Cut the tofu into small cubes, roughly 1.5 cm in size. If using fresh garlic and ginger, finely dice them.
• In a bowl, toss the tofu cubes with the cornstarch (or flour), garlic powder, and black pepper, making sure the cubes are well coated.
• Heat 1 tbsp of oil in a wide, non-stick pan over high heat. Once hot, add the tofu cubes, frying on each side until they begin to char and develop a golden sear. This should take about 5-6 minutes.
• While the tofu is frying, mix together all the ingredients for the sauce—maple syrup, garlic, ginger, chilli flakes, tomato puree, tamari or soy sauce, vinegar, and the cornflour-water mixture.
• Stir well to ensure the sauce is smooth and lump-free.
• Once the tofu is seared on all sides, add 2 tbsp of tamari or soy sauce and 1 tbsp of water to the pan.
• Stir to ensure each piece of tofu absorbs some of the tamari.
• Pour the spicy sticky sauce over the tofu, stirring to coat each piece evenly. Cook for an additional 1-2 minutes until the sauce becomes thick and sticky. Remove from the heat.
• Your sticky, spicy tofu nuggets are ready to enjoy!

• Cut the tofu into 1 cm thick rectangles, approximately 3 x 6 cm.
• Mix together the sauce/marinade ingredients. Marinade the tofu in ¾ of the sauce for 1-2 minutes, turning to coat well while the air fryer preheats.
• Bake the tofu in the air fryer at 200°C for 10 minutes.
• While the tofu is baking, add the remaining ¼ of the marinade, coconut sugar, and cornstarch to a saucepan.
• Cook over medium heat, whisking constantly until the sauce thickens and reduces.
• Be careful not to burn it! If it thickens too much, add 2 tbsp of water and mix through. Remove from heat and set aside.
• Take the tofu out of the air fryer and coat it in the glaze, ensuring all pieces are covered. Drizzle any remaining glaze over the tofu.
• Return the tofu to the air fryer and bake again at 200°C for 5 minutes.
• Sprinkle with sesame seeds and enjoy!

• Method
• Preheat the oven to 160℃.
• Melt the coconut oil by putting in a small pot on a medium heat till melted (about 3 minutes).
• In a large bowl, mix all the dry ingredients together – oat flakes, nuts, seeds, desiccated coconut with a tiny pinch of salt. Make sure to leave the dried fruit as they will be mixed at the very end once the granola is cool. If you prefer to eat your nuts raw, then leave them aside with your dried fruit, otherwise include them for a crunchier more flavourful nut.
• In a separate bowl/jug, mix the wet ingredients – the maple syrup and the oil together into a wet mix.
• Add the wet mix into the dry mix bowl and mix thoroughly so that each flake, nut and seed gets an even coating.
• Transfer the mix to the air fryer basket and spread it out evenly in a thin layer. (If it is not spread out evenly it will steam as well as bake and result in some soft and some crunchy bits in your granola).
• Put basket in air fryer and cook for 20 minutes in the preheated air fryer at 180C.
• While your granola is baking in the oven, get your dried fruit ready in a bowl. If you are using the dried mango you will need to cut it with a scissors/knife into bite size pieces.
• Once the granola is baked, leave it to cool for 20 minutes. Then add the dried fruit and mix.
• Once properly cooled, store in an airtight container for up to 6 months.

• Preheat the oven:

  Preheat the oven to 180°C.
• Roast the hazelnuts:

  Spread the hazelnuts on a baking tray and roast them for 10-12 minutes until the skins turn dark brown.
• Remove the skins:

  Pour the roasted hazelnuts into a clean tea towel and rub them for 1-2 minutes to loosen the skins.

  Discard the skins and keep the roasted hazelnuts.
• Make the hazelnut butter:

  Add the de-skinned hazelnuts to a food processor or high-speed blender and blend until they begin to turn into nut butter. This may take 2-4 minutes, depending on your machine. I

  f your appliance starts to overheat, stop and allow it to cool down to avoid damaging the motor.
• Melt the chocolate:

  Melt the chocolate using a bain-marie (double boiler) or microwave.
• Blend the ingredients:

  Add the melted chocolate, salt, and vanilla extract to the hazelnut butter.

  Blend until the mixture is super smooth.
• Store and enjoy:

  Transfer the Nutella to a sealed jar and store it in the fridge for 1-2 weeks.

  Enjoy it on toast, pancakes, or straight from the spoon!

• Prepare the Dough:

  In a large bowl, combine the lukewarm water and yeast, stirring until well mixed. Add the flour, sugar (if using), and salt.

  Carefully bring the mixture together in the bowl. Knead for about 10 minutes to develop gluten. The dough will start off sticky and wet but will come together after working it for 10 minutes, becoming similar to sticky chewing gum.

  Alternatively, you can use a stand mixer with the dough hook on medium speed for 6-8 minutes
• First Proofing:

  Grease a 1lb loaf tin with 1 tbsp of olive oil, then add the dough to the tin.

  Cover with a towel to retain moisture and leave the dough in a warm spot to proof until it doubles in size—this should take 1-2 hours, depending on the room temperature.

  If using an air fryer, you can proof the dough on the "reheat" setting at 49°C for 45 minutes until it doubles or even triples in size.
• Prepare the Toppings:

  Thinly slice the vegetables you're using as toppings.
• Top and Dimple the Dough:

  Once the dough has doubled in size, sprinkle the prepared vegetables over the dough, followed by 4 tbsp of olive oil and a generous pinch of salt.

  Coat your fingers with a little oil to prevent sticking, and begin to "play the focaccia piano" by dimpling the dough. The vegetables should press into the dough as you create thick indents.
• Second Proofing:

  Cover the dough with a towel and allow it to proof a second time until it doubles in size again.

  Alternatively, you can speed up the process by proofing in the air fryer on the "reheat" setting at 49°C for 20 minutes.
• Bake the Focaccia:

  Lightly grease your fingers with some oil, then add 1 tbsp of olive oil to the dough.

  Dimple the dough again and sprinkle with a pinch of salt.

  Preheat the air fryer to 170°C and bake the focaccia for 15 minutes.
• Add the Pesto:

  Remove the focaccia from the air fryer, spoon over 2 tbsp of pesto, and bake for a further 5 minutes at 170°C.

  Take out and leave to cool before serving.

• Prep the ingredients for the jackfruit carne:

  Peel and dice the red onion and garlic.

  Finely dice the red chilli.

  Drain, rinse, and finely chop the jackfruit.
• Fry the base flavours:

  Heat 1 tsp of oil in a wide-bottomed pan on high heat.

  Add the cumin seeds, diced onion, and chilli. Fry for 3-4 minutes until softened.
• Add garlic and jackfruit:

  Add the diced garlic and chopped jackfruit to the pan.

  Fry for an additional 4-5 minutes, stirring occasionally.
• Incorporate the spices and liquids:

  Stir in the oregano, bay leaves, tamari, tomato purée, and salt.

  Mix well until all the flavours are evenly combined.
• Braise the mixture:

  Add 2 tbsp of water and allow the mixture to braise, stirring to deglaze any bits stuck to the pan.

  Taste and adjust the seasoning as needed. Remove from the heat and set aside.
• Make the charred mango salsa:

  Cut the cheeks off the mango and char them in a hot pan until golden on the flesh side.

  Remove the skin and cut the flesh into small pieces.

  Quarter the cherry tomatoes, peel and finely dice the red onion, and finely chop the coriander.

  Mix these ingredients together with the juice of half a lime.

  Season with salt and black pepper to taste.
• Prepare the smashed avocado:

  Remove the flesh from the avocado and mash it with the juice of the remaining lime half and a pinch of salt.

  Mash until smooth, then taste and adjust the seasoning.
• Char the tacos:

  Lightly char the corn or wheat tacos in a dry pan until slightly crispy.
• Assemble the tacos:

  Spread a layer of smashed avocado on each taco.

  Add the mango salsa, pickled cabbage, and jackfruit carne.

  Repeat for the remaining tacos and fillings.

  Serve and enjoy!

• Cook the pasta

  Fill and boil the kettle. Once boiled, fill a large saucepan with the hot water and a generous pinch of salt.

  Add the pasta and cook according to the packet instructions.

  Once cooked, drain the pasta and rinse, reserving 1 cup (approx. 240ml) of the pasta water.
• Prepare the vegetables

  Peel and finely dice the onion.

  Quarter the cherry tomatoes.

  Finely dice half the chilli.

  Shred the oyster mushrooms using a fork until they are completely torn apart.

  Finely dice the wild garlic or scallions.

  Remove the rosemary leaves from the stalks and finely chop.
• Cook the vegetables

  Heat a non-stick frying pan on high heat. Add the olive oil and, once hot, fry the diced onion for 3-4 minutes until it starts to brown around the edges.

  Add the shredded mushrooms and rosemary to the pan, cooking for another 4 minutes. Then, stir in the tamari (or soy sauce), ensuring each mushroom absorbs the flavour.

  Add the quartered cherry tomatoes and wild garlic/scallions, along with a pinch of salt, and mix well. Cook while you finely chop the roasted red peppers.
• Add the roasted peppers

  Discard any brine from the roasted peppers (or save it for pickling), then add the chopped peppers to the pan.

  Mix well and cook for 2-3 minutes.
• Create the creamy sauce

  Pour in half of the reserved pasta water (approx. 100ml), along with the yoghurt. Stir through and let it simmer for 2 minutes.

  Taste and adjust the seasoning as needed.
• Combine pasta

  Add the cooked pasta to the pan and mix well to coat in the sauce.

  Serve immediately – and if possible, enjoy in the sunshine for an extra-special meal!

• Preheat the air fryer to 180°C.
• Place the almonds in a bowl.
• Add the oil, tamari, and maple syrup to the almonds, mixing well to ensure they're evenly coated.
• Sprinkle the garlic powder, smoked paprika, sweet paprika, chilli powder, and salt over the almonds.
• Mix well to coat the almonds with the spices.
• Transfer the almonds to the air fryer and bake for 5 minutes at 180°C.
• Once done, remove the almonds from the air fryer and allow them to cool.
• Enjoy!