• Peel and finely dice the onion, ginger and garlic.Finely slice the stalks of the rainbow chard and roughly chop the leaves.Finely dice the coriander and the fennel fronds.
• Heat a wide bottomed pan on high heat, once hot add 1 tsp of oil and the onion and ginger, fry for 3-4 mins until the onions start to brown.
• Next turn the heat down to medium and add the cumin seeds and the rest of the spices followed by the garlic and fry for another 2 mins mixing regularly.
• Drain and rinse the chickpeas and add to the pan along with the beautiful coloured chard stalks, the chopped tomatoes, coconut milk, and tamari and bring to a boil stirring regularly.
• Reduce to a simmer and season with salt and pepper and juice of the lime. Finish the dish with the fresh coriander and fennel fronds.
• Serve with some pickled cabbage or red onion and your favourite grain for a delicious nourishing meal!

• Put all your ingredients in a blender and blend until smooth.
• Place a non-stick frying pan on high heat. Spray a small amount of oil onto the pan to prevent sticking. Once the oil heats up, reduce the heat to medium.
• Pour enough batter to lightly cover the surface of your pan (approximately 5 tablespoons for a large pancake or 2-3 tablespoons for smaller ones). Move the pan around to spread the batter evenly and make the pancake thin.
• Once bubbles start to form around the edges and middle, it’s time to flip the pancake over. Cook on the other side until browned. It’s done when both sides are golden.
• Repeat the process until all your pancakes are cooked. Once done, serve and enjoy!

Serving Suggestions:

• Maple syrup, banana, fresh berries, almond butter, coconut yogurt, fresh mango, passion fruit, cacao nibs, bee pollen, or goji berries.

• Peel and finely dice the shallots/onion and garlic. Dice the carrot and celery into ½ cm – 1 cm pieces. Finely dice the fennel. Roughly chop the tomatoes.
• Remove the kale from the centre stem and roughly chop.
• Heat a large saucepan over high heat and add olive oil. Once hot, add the diced shallots/onion and fry for 3-4 minutes, stirring regularly. Add the carrot, celery, fennel, and garlic, along with ½ tsp of salt. Cook for 1 minute, stirring occasionally.
• Add 50 ml of the veggie stock, cover with a lid, and allow the vegetables to steam for 5 minutes.
• Remove the lid, give the mixture a good stir, then add the drained and rinsed beans, chopped tomatoes, kale, remaining veggie stock, miso, ½ tsp black pepper, and 1 tsp salt. Take the thyme leaves from the sprigs and add them to the pot. Bring to a boil, then reduce the heat to a simmer.
• Roughly chop the flat parsley and add it to the pot just before serving.
• Taste and adjust the seasoning to your liking.
• Serve with toasted sourdough for a hearty, delicious meal!

• Melt the Coconut Oil: Place the coconut oil in a saucepan. Heat the saucepan on high until the coconut oil is fully melted.
• Blend the Ingredients: Into a blender, add the melted coconut oil, 150ml plant milk, 1 tbsp white miso paste, 2 tbsp lecithin, juice of 1 lemon, and 3/4 tsp salt. Blend the mixture until it becomes super smooth, ensuring the lecithin is fully incorporated.
• Pour and Set: Once the mixture is blended and smooth, pour it into a large bowl, or divide it into a few smaller butter bowls. Place the mixture into the refrigerator and leave to set overnight.
• Enjoy Your Vegan Butter: After the butter has set overnight, remove it from the fridge. The butter is now ready to use. Spread it on your favourite dishes and enjoy the buttery taste!

• Preheat the oven to 250°C.
• Drain the sweet corn and allow it to dry. Divide the corn between two baking trays and bake for 15-20 minutes until lightly golden. Set aside 50g (approximately 4 tbsp) for garnish.
• Peel and finely dice the onion and garlic. Finely chop the chilli and cut the potato into small pieces. Boil the kettle and, once boiled, cover the cashew nuts in boiling water and leave to soak for 10 minutes.
• Heat a large saucepan over high heat and add the oil. Once hot, add the onion and fry for 4-5 minutes until it begins to turn golden. Add the garlic, chilli, potato, 2 tbsp of vegetable stock, and a pinch of salt. Mix well, cover with a lid, and leave to sweat for 5 minutes.
• Remove the lid and give the mixture a good stir.
• Drain and rinse the cashew nuts, then add them to the saucepan along with the spices. Mix well and cook for 2-3 minutes. Add the vegetable stock, baked corn, and water, then bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
• Using a stick blender or immersion blender, blend until smooth. If it’s too thick, add a little more water until you achieve the desired consistency. Taste and adjust the seasoning with salt, pepper, and the lime juice.
• Once you’re happy with the seasoning, divide the soup between 4 bowls. Garnish with the charred corn, pickled red onion, yogurt, chilli slices, and lime wedges. Serve with toasted bread and enjoy!

• Preheat the oven to 180 degrees. Add the tortillas to the oven so they are well spread out and bake for approx 5 mins each side until they go lightly golden and go crispy. Take out and set aside.
• For the refried beans, peel and dice the red onion and garlic. Drain and rinse the beans, heat a frying pan over a high heat and add 1 tsp of oil along with the diced onion and fry for 4 mins until it starts to golden around the edges, add in the garlic and the spices and cook for 1 minute stirring constantly. Add in 50ml of water and the drained beans and mix well and cook for 2-3 mins. Use the back of a wooden spoon to start to mash the beans. Add in the tamari  and juice of 1 lime.. Mash the beans until it forms a paste-like texture. Add more water if it looks dry. You want the texture to be spreadable but not too thin and not too thick. Season with salt and black pepper to taste, It should have a strong base flavour.
• For the pineapple salsa, heat a griddle pan or clean frying pan on high heat. Peel and core the pineapple and cut the flesh into long fingers. Add them to the hot griddle pan or frying pan ensuring each piece is touching the bottom of the pan. Fry until it starts to char and turn and repeat on the other side. Remove from the heat and cut into small pieces approx 1 cm cubed. If there is any pineapple juice or residue left in the pan add 1-2 tbsp of water to deglaze the pan and cook off this residue until it reaches a light sauce like consistency and pour into a glass. Peel and finely dice the ½ red onion, finely dice the coriander, cut the cherry tomatoes into quarters and add to the pineapple and mix well. Season with a generous pinch of salt and pour over any of the pineapple deglaze juice (if you have any) and set aside.
• For the mushrooms; shred the mushrooms into long strips. Heat a clean frying pan on high heat and once hot add a single layer of mushrooms and ½ tsp of smoked paprika and mix well. Fry on hot heat for 1 minute and then use a clean saucepan that fits inside the frying pan to compress the mushrooms. This will encourage more charring and a more “meaty” texture as more of the water inside the mushrooms is forced to evaporate. Cook for 2 mins with the saucepan on top, then remove and turn the mushrooms and repeat for another 2 mins. Remove the saucepan and add in 1.5 tbsp of tamari and mix well. Taste the mushrooms they should taste like flavour bombs! Set these mushrooms aside and repeat with the remaining mushrooms if there are any left.
• Cut the avocado in half, remove the stone and the flesh and cut the flesh into thin strips.
• To bring together; Take the crispy tortillas or a tostada and add a generous layer of refried beans on the base, some avocado slices on top, followed by a good dollop of the pineapple salsa and top it off with some of the smoky mushrooms on top. Finish with a splash of some coconut yogurt and pickled red onions on top for a beautiful meal!

Instructions:

• Peel and finely dice the garlic. Roughly chop the sun-dried tomatoes.
• Roughly chop the kale and seasonal greens. Drain and rinse the chickpeas. Finely dice the chilli.
• Heat a non-stick pan on high heat. Once hot, add 2 tbsp of oil along with the garlic, sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
• Add the drained chickpeas, chilli and dried oregano along with a generous pinch of salt and cook for 2-3 minutes, stirring occasionally.
• Add the kale and seasoned greens along with 4 tbsp of water. Put the lid on the pan and leave to steam for 4 minutes.
• Remove the lid and add a pinch of salt along with the cream / yoghurt and stir through. Add the juice of half a lemon to taste. If using yoghurt, you probably won't need lemon as yoghurt has its own acidity but if using cream, add the lemon juice to cut through the richness.
• Add some herbs of choice, traditionally basil is used but use what you have and like.
• Season to your taste by adding more salt, ground black pepper and lemon juice.
• Toast the sourdough and serve together for a lovely comforting, hearty meal!

• Preheat the oven to 200 degrees c
• First chop the peppers and aubergine into bite size pieces and divide between 2 baking trays and coat with 1 tbsp of oil and a generous pinch of salt. Mix well and bake for 20-25 mins.
• For the pickled red onion, peel and finely slice the red onion into thin long stips. Add to a glass along with the salt, maple syrup, water and vinegar and mix well and leave to sit and pickle.
• While they are baking let’s make the mushroom gravy.
• Roughly chop the onion and cut the mushrooms into strips.
• Add 1 tbsp oil to a large frying pan on high heat, add the mushrooms, stir then spread into a single layer in the pan and flatten with the base of another clean pan or pot for a few minutes then remove and turn the mushrooms and repeat until the mushrooms get a nice caramelised brown colour add the 1 tbsp of tamari and pinch of black pepper and mix well ensuring to incorporate any bits stuck to the bottom of the pan. Repeat if you have any more mushrooms left.
• Remove mushrooms from the pan and set aside, now to get all the tasty brown mushroom bits left in the pan, deglaze the pan by adding the red wine to the pan, on a high heat, stir with a wooden spoon until the pieces are all mixed and the red wine is reduced. Pour off this sauce.
• Add 1 tbsp of oil to the same pan (which should have nothing in it) on a high heat. Once hot add the onion, reduce the heat to medium and cook for 5 minutes, stirring regularly, until they start to turn golden. Deglaze the pan with the stock, and then add the mushroom stock (from deglazing), miso, garlic powder, and black pepper. Bring to the boil, then reduce the heat to a gentle simmer whisk to ensure the miso has mixed through the sauce fully. Simmer for 3-4 minutes until it thickens, whisking occasionally. Now add your meaty mushrooms to the gravy. Taste and adjust the seasoning to your liking. Set this aside while we make our chocolate chilli.
• For the chocolate chilli
• Peel and finely dice the onions and garlic.
• Heat a large pot on high heat and once hot add in 1 tbsp of oil along with the onions and fry for 3-4 mins until they start to colour. Add in the chopped garlic and cumin seeds and cook for a further 2 mins. Add in the rest of the spices

• Preheat the oven to 200 degrees celsius.
• Rip up the oyster mushrooms and slice the portabello mushrooms and quarter the chestnut mushrooms, we want a variety of texture here. Add them to a bowl along with the tamari, smoked paprika, 1 tbsp of oil, pinch of salt and a pinch of black pepper and mix well. Add to a baking tray and bake for 15 mins. Remove and leave to cool.
• While the mushrooms are in the oven peel and finely dice the shallots and garlic. Dice the carrot and celery into 1 cm cubes. Dice the tomato into small pieces.
• Carefully cut the pumpkin leaving the skin on ensuring to remove the seeds and innards. Add to a baking tray along with a pinch of salt and drizzle of oil. Bake for 20 minutes, until soft.
• Fill and boil the kettle and cut the potatoes into small pieces. Add to a large saucepan along with a generous pinch of salt. Cover with just boiled water and bring to a boil and reduce to a simmer until the potatoes are soft and well cooked. Drain them and mash along with 1 tsp of salt, pinch of black pepper, 50ml oat milk and 2 tbsp of oil until lovely and smooth and creamy.
• Heat a large casserole dish or saucepan with a lid on high heat. Once hot add 1 tbsp of oil along with the shallots and fry for 3-4 mins, add the garlic, carrot and celery along with a pinch of salt and 2 sprigs of thyme and the bay leaves. Put the lid on a leave to cook for 3-4 mins.
• Remove the lid and add in the red wine and deglaze the pan incorporating and the stuck bits to the sauce, stirring well.
• Add in the chopped tomatoes, mushrooms, baked pumpkin, maple syrup, 30ml of water. Bring to a boil and reduce to a simmer. 
• Taste and adjust the seasoning to your liking. Serve with a big dollop of mash and some bourguignon on top.

• Peel and finely chop the onion and garlic cloves. Finely chop the carrot and the courgette into rounds, half the cherry tomatoes and drain and rinse the tin of chickpeas.
• Add a few sprays of oil to the inner pot. Set your Instant pot to saute for 2 minutes. Add all the prepped veg to the pot along with a good pinch of salt and cook until the sauteing function is complete (we cook it while it is preheating also). Ensure to stir regularly during this so that your veg doesn’t stick to the bottom.
• Once the sauteing cycle is complete, add all the remaining ingredients less the baby spinach (and salt and pepper to taste). Ensure you have the steam release set to sealed.
• Select pressure cook for 10 minutes at high heat. Seal the lid and press start. Go enjoy doing something else for the 20 minutes or so while your instant pot is cooking you dinner!!Once it is finished cooking, open the steam release and allow all the pressure to leave fully.
• Open the lid and stir in the baby spinach. Taste and season with salt and pepper to your taste.Serve and garnish with any of the garnishes that you have or take your fancy!!

• Preheat and Prepare:

  Preheat the oven to 200°C. If using frozen pastry, defrost it first according to package instructions.

  Roll out the pastry so it fits a 9-inch (23 cm) tart pan, making sure it comes up the sides and slightly over the top to prevent sinking during baking.
• Blind Bake the Pastry:

  Cover the pastry with baking parchment and fill it with dried beans. Blind bake for 10 minutes.

  Remove the paper and beans, then bake for a further 8 minutes, or until the pastry is lightly golden and firm.

  Remove from the oven and let it cool completely.
• Make the Chocolate Ganache:

  While the pastry cools, break the chocolate into small, chip-sized pieces and place in a heatproof bowl.

  In a saucepan, bring the plant-based cream and butter to a boil. Once boiling, pour the hot mixture over the chocolate and whisk until smooth and silky.
• Assemble the Tart:

  Pour the chocolate ganache into the cooled pastry shell and sprinkle with sea salt flakes.

  Transfer the tart to the fridge and let it cool.
• Slice and Serve:

  For smooth, clean slices, heat your knife by dipping it in hot water for about 20 seconds, then dry the blade. Clean the knife between each slice for a flawless finish.

  Garnish with chopped pistachios, freeze-dried raspberries, or grated chocolate for an extra touch of elegance.

• Cut the green part off the chillis and cut them open leaving the seeds in place. Peel the garlic cloves.
• Weigh the combined weight of the chillis, garlic and ginger and multiply by 2% or .02, for example the combined weight is 560g x 2% = 11.2 so you will need to add 11.2 g to the chillies for lactic acid fermentation.
• Add them to a clean jar along with 11.2g of salt and submerge with water. Weigh down the chillies with a clean lid to ensure they stay underneath the water. Label and leave to ferment for 7-10 days in a warm environment away from direct sunlight.
• You will need to burb the chillies everyday which simply means you have to open the lid and let the natural occurring carbonation release so that it doesn't build up too much and then close the lid. Once fermentation is complete the water will have gone cloudy and it should have lots of bubbles.
• If using a carrot to dilute the heat, finely slice it, roast the carrot at 200 degrees for 45 mins until soft and melt in your mouth texture. Keep liquid and drain the fermented chilies and the garlic and ginger.
• Blend till super smooth alongside the veigar, syrup, tamari, salt and pepper. Finally pass through a sieve.
• Taste and adjust the final seasoning to your liking by adding more vinegar, syrup and salt.
• Using a funnel pour into your bottles This will last for many months in your fridge and makes a great present. Enjoy!

• Add the oat groats and oat milk, water salt and vanilla essence to the instapot duo plus whisper quiet and put it on the pressure cook function for 20 mins.
• While the oat groats are cooking cut up the apple and pear into small bite sized pieces and add to a sauce pan along wit the water, star anise pod and the cinnamon quill. Bring to a boil and reduce to a simmer
• Serve with coconut yogurt and some berries on top

• Preheat and Prepare the Aubergine:

  Preheat the oven to 220℃.

  Cut the aubergines in half lengthwise and score the flesh in a checkerboard pattern, being careful not to cut through the skin.

  Line a baking tray with parchment paper, sprinkle some salt on it to help crisp the skin, and place the aubergines cut-side up.
• Brush the Aubergine:

  In a small bowl, mix 4 tbsp of olive oil with 2 tbsp of tamari/soy sauce. Use a pastry brush to generously spread the oil and tamari mixture over the scored aubergine flesh, ensuring it gets into the cracks.

  Bake in the oven for 30 minutes.
• Prepare the Chillies and Almond Mixture:

  While the aubergines are roasting, cut the tops off the chillies and halve them lengthwise.

  Place them on a separate lined baking tray and bake for 10-15 minutes until they begin to char at the edges.
• Make the Harissa Paste:

  Soak the sun-dried tomatoes and almonds in boiling water for 10 minutes, then drain.

  In a food processor, combine the drained sun-dried tomatoes, almonds, roasted chillies, 2 cloves of garlic, 4 tbsp olive oil, 1.5 tsp salt, and 2 tbsp water. Blend until reasonably smooth, leaving some texture. Set aside.
• Finish the Aubergines:

  After 25 minutes of baking, remove the aubergines from the oven.

  Spread a generous layer of the harissa paste over each aubergine half and return them to the oven for another 10 minutes.

  Save any leftover paste for future use.
• Make the Avocado Salsa:

  Halve the avocado, remove the stone, and dice the flesh. Quarter the cherry tomatoes, finely chop the coriander, peel and finely dice the red onion.

  Combine in a mixing bowl with 1 tbsp of olive oil and a pinch of salt. Mix well.
• Prepare the Zhoug:

  Blend all the zhoug ingredients (garlic, coriander, green chilli, cardamom, cumin, oil, lemon juice, salt, pepper, and chilli flakes) until smooth.

  Taste and adjust seasoning if necessary.
• Make the Tahini Cream:

  In a small bowl, whisk together the soy yoghurt, tahini, lemon juice, and a pinch of salt until smooth.

  Adjust seasoning to taste.
• Assemble the Dish:

  Divide the tahini cream between two plates, spreading it out as a base.

  Drizzle the zhoug in small dots over the tahini cream for a beautiful presentation.

  Place the roasted aubergines on top and serve the avocado salsa on the side.

For the Tagine:

• Prepare the Ingredients:

  Peel and finely chop the onion and garlic.

  Finely slice the chilli, removing the seeds if less heat is preferred.

  Chop the carrot, yellow pepper, courgette, and sweet potato into bite-sized pieces.

  Drain and rinse the chickpeas.
• Start Cooking:

  Heat a wide-bottom pan over high heat for a couple of minutes. Add the onion, carrot, chilli, and garlic, and cook for 2-3 minutes, stirring regularly. If the vegetables start to stick, add a few tablespoons of water to deglaze the pan.
• Add Vegetables and Stock:

  Add the yellow pepper, sweet potato, and courgette along with 1 tsp salt and half of the vegetable stock. Stir well, reduce the heat to medium, cover with a lid, and cook for 10 minutes, stirring occasionally.
• Add Spices and Remaining Ingredients:

  Add the ground cumin, cumin seeds, ground coriander, cinnamon, smoked paprika, and black pepper. Pour in the chopped tomatoes, tamari, maple syrup, remaining vegetable stock, chickpeas, and raisins. Mix well, cover, and cook for an additional 10 minutes.

For the Flatbreads:

• Prepare the Dough:

  In a mixing bowl, combine the flour, baking powder, and salt. Add the soy yoghurt and mix until a uniform dough forms.

  Knead the dough for about 5 minutes until it becomes soft.
• Shape and Cook:

  Divide the dough into 4 equal parts. Dust a surface with flour and roll each piece into a flat, thin round.

  Heat a large non-stick pan over high heat. Reduce to medium heat and sprinkle sesame seeds into the pan. Add 1 tbsp of oil and place one rolled-out flatbread in the pan. Cook until golden and air pockets form, then flip and cook the other side. Repeat with the remaining flatbreads.

Serving:

• Garnish the tagine with dairy-free yoghurt, a sprinkle of sesame seeds, and finely chopped mint. Serve with the sesame flatbreads and enjoy!

• To make the peppercorn sauce – heat a medium saucepan on high heat and add in 5 of the pepper corns and cook for 3-4 mins to gentle toast them. Remove from the pan into a pestle and mortar and grind till smooth. Alternative you could just use some freshly ground peppercorns. 
• Peel and finely dice the shallots. Put the saucepan back on the heat and add 1 tsp oil along with the shallots and fry for 3-4 mins stirring occasionally. Once they start to brown add in the wine to deglaze the pan. Cook until the wine virtually evaporates. Next add in the stock along with the miso and bring to the boil. Add in the coconut cream and a pinch of salt. Turn the heat down, add in the ground pepper to taste and adjust the seasoning to your liking. We actually added in ½ tsp of maple syrup to round out the sauce. Blend till smooth using an immersion blender or a counter blender. Set aside for plating up.
• For the mushrooms dressing add all the ingredients to a small saucepan and bring to a boil and allow to reduce for 1-2 mins stirring constantly. Remove from the heat. 
• Put a griddle pan on high heat and add in 1 tbsp of oil and mix it around to coat the pan. Add in the big mushroom and using another clean sauce pan press down on the mushroom to compress it. This is to encourage more evaporation of liquid from the mushrooms to concentrate the flavour and give it a more grizzly texture. It will also give more char. Cook until golden on both side and add a pinch of salt to each side. 
• Carefully add the mushroom dressing to one side and coat evenly and turn to cook for 1 minute on one side and coat the other side. Turn the pan off the heat and turn the mushroom and cook for 1 minute on the other side. The mushroom should look darker in colour and have lovely griddle lines. It should resemble a thin “steak” in appearance. 
• Serve with a generous portion of the pepper sauce on the side and some freshly cooked chips or french fries for a real treat of a meal!

• Preheat your air fryer on the bake function to 180°C.
• Slice the king oyster mushrooms lengthwise into strips approximately ½ cm thick. Add them to the preheated air fryer with 1 tsp oil and toss to coat. Bake for 10 minutes, shaking occasionally to ensure they sear evenly.
• Meanwhile, mix all the dressing ingredients in a bowl.
• Remove the mushrooms from the air fryer and toss them in the dressing until evenly coated. Return the mushrooms to the air fryer for a final 5 minutes, shaking once midway to ensure even caramelisation.
• Remove the mushrooms from the air fryer. Taste and adjust seasoning if needed. The strong flavour will balance out the juiciness of the tomato and lettuce in the sandwich.
• Slice the tomatoes, wash and rinse the lettuce, and toast the bread if desired.
• Spread vegan mayo on one side of each slice of bread. On two slices, layer the tomatoes, lettuce, and mushrooms. Top with the remaining slices of bread, mayo side down.
• Serve and enjoy!

• 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!