• Prepare the plate – Place a large round plate or platter on your work surface. Put a cup or small bowl in the centre to mark out the middle of the wreath.
• Form the wreath – Spoon the hummus around the cup, creating a thick, even ring. Smooth the surface with the back of a spoon.
• Add greenery – Sprinkle the chopped parsley evenly over the hummus to create a fresh, leafy look.
• Decorate with baubles – Arrange the cherry tomatoes evenly around the wreath as festive “baubles”.
• Add snow (optional) – Crumble vegan feta over the top to mimic a dusting of snow.
• Create the bow – Use a vegetable peeler or grater to create long ribbons from the cucumber. Fold and arrange the ribbons at the top of the wreath to form a decorative bow.
• Serve – Remove the cup from the centre and serve with crackers, breadsticks, or crudités for dipping.

Prepare the Lion’s Mane

• Trim the base if needed, keeping the mushroom whole.
• Gently brush clean (avoid washing if possible).
• Season lightly all over with salt and pepper.

Compress & Char (This Is the Magic)

• Heat a heavy pan or cast-iron skillet over medium-high heat. Add the olive oil or vegan butter.
• Place the Lion’s Mane into the pan and press it down firmly using another pan, a lid, or foil-wrapped weights. Cook for 5–7 minutes without moving until deeply golden and charred.
• Flip, press again, and repeat on the other side. This step drives out excess moisture, concentrates flavour, and creates a dense, steak-like texture. Once both sides are well charred, remove from the pan and set aside.

Stud with Cloves

• While the mushroom is still warm, gently press the whole cloves into the surface, spacing them evenly like a traditional Christmas ham. Push them in just far enough so they stay put – this adds festive aroma, subtle spice and a beautiful visual cue.

Make the Red Wine Gravy

• In the same pan (don’t waste that flavour), reduce heat to medium. Add onion, carrot and celery with a pinch of salt. Cook gently for 10–12 minutes until soft and sweet.
• Add garlic and cook for 30 seconds. Sprinkle in the cornflour and cook for 1–2 minutes, stirring well.
• Gradually pour in the red wine, stirring constantly, and let it reduce by about half. Add the vegetable stock, soy sauce, miso, herbs and black pepper.
• Simmer for 15–20 minutes until thick and gravy-like.Remove herbs, then blend until smooth. Taste and adjust seasoning. Add balsamic if needed – you’re aiming for something glossy, rich and savoury.

Bake Until Juicy

• Preheat oven to 200°C (180°C fan).
• Place the clove-studded Lion’s Mane into a snug baking dish. Pour over enough red wine gravy to come about ⅔ of the way up the mushroom. Cover tightly with foil and bake for 25–30 minutes. This allows the mushroom to absorb the sauce, become incredibly juicy, and take on deep festive flavour.

Finish & Serve

• Remove the foil and spoon more sauce over the top. Optional: return uncovered to the oven for 5–10 minutes for extra glaze. Rest for 5 minutes, then slice thickly, like a ham or roast.
• Serve with crispy roast potatoes, brussel sprouts and roasted veg!

• Preheat the oven to 200°C (fan 180°C).
• Parboil the cauliflower in salted water for 8 mins. This will speed up the baking process and mean the cauliflower is soft and creamy inside!

Roast the cauliflower:

• Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking tray and roast for 10–15 minutes, until lightly golden and starting to char around the edges.

Make the cheese sauce:

• Drain the cashews and add to a blender with the plant milk, nutritional yeast, miso, cornflour, mustard, lemon juice, garlic, turmeric (if using), salt, and pepper.
• Blend until completely smooth.

Thicken the sauce:

• Pour the mixture into a saucepan and cook over medium heat, whisking continuously, for 5–7 minutes until thick, glossy, and cheese-like.

Assemble:

• Tip the roasted cauliflower into a baking dish and pour over the cheese sauce. Give it a little shake to help everything settle.

Prepare the topping:

• Breadcrumb option: Mix breadcrumbs, olive oil, and smoked paprika in a small bowl.
• Gluten-free option: Crush crisps into small flakes, sprinkle over some thyme removed from the stalk and mix.

Top & bake:

• Sprinkle your topping of choice evenly over the dish. Bake for 10 minutes, until golden, bubbling, and irresistible.

Serve:

• Let it cool for a few minutes so the sauce thickens, then bring it to the table and watch it disappear!

• Clean and prep the ingredients: Sterilise your 1-litre bottle. Rinse the pine needles thoroughly to remove any dust or debris.
• Set up the ferment: Fill one-third of the bottle with the clean pine needles. Add 45 g (3 tbsp) white sugar. Top up with cold water, leaving 2–3 cm of headspace for carbonation.
• Ferment (7 days): Seal the bottle and leave at room temperature (around 20°C) for 3 days. Each day, briefly open the lid to release gas (“burping”), then reseal. Continue fermenting for another 4 days until lightly fizzy. Taste as it ferments The longer it goes, the more acidic it becomes. Once you’re happy with the flavour and carbonation, transfer to the fridge to slow fermentation. If it tastes too acidic, add a little sweetener to balance.
• Add festive cranberries (after fermentation): Open the bottle and add 8–10 whole cranberries. Reseal and refrigerate to keep the drink crisp and clear. The cranberries will float beautifully without affecting carbonation.
• Serve: Pour into glasses with lemon and lime slices. Enjoy immediately or within 3–4 days for best fizz.

Soften the dates (if needed)

• If your dates are dry, soak them in hot water for 5–10 minutes and drain well.

Make the brownie dough

• Add 100g nuts to a food processor and pulse to a fine crumb.
• Add 200g dates, 2 tbsp nut butter, 15g cocoa, 1 tsp vanilla, a pinch of salt, and optional espresso powder.
• Blend until a sticky, mouldable dough forms. Add 2–3 tbsp water only if needed.

Shape into pinecones

• Roll portions of dough (1 tbsp each) into small oval shapes.

Add the pinecone scales (before chilling)

• Press flaked almonds or cornflakes into the sides, starting from the wider base and working upwards in overlapping rows — just like pinecone scales.
• Do this before chilling, while the dough is still soft and sticky.
• Place the shaped pinecones on a lined tray and chill in the fridge for 5-10 minutes to firm up.

Coat in chocolate

• Melt 150g dark chocolate with 1 tsp coconut oil gently in a bain-marie or microwave.
• Dip each pinecone into the chocolate, using a spoon to coat lightly.
• Place back on the tray and allow excess chocolate to drip off.

Chill until set

• Refrigerate for 15–20 minutes, or until the chocolate sets hard.
• Dust lightly with cocoa or icing sugar for a snowy finish (optional).

Make the Pistachio Hot Chocolate

• Add all the pistachio hot chocolate ingredients (nuts, water, dates, salt, cacao, plus optional spices) into the Nama M1 Milk Maker.
• Close the lid and press start — that’s it!
• Once the cycle finishes, pour the milk into a pot and warm gently on the hob.
• Taste and adjust sweetness with a drizzle of maple syrup, if desired.
• If using cinnamon sticks and star anise, let the hot chocolate infuse for a few minutes as it warms for a cosy Christmas twist.

Make the Vegan Marshmallow Fluff

• In a clean mixing bowl, add the aquafaba, sugar, and cream of tartar.
• Use an electric whisk or stand mixer and whip for 6–8 minutes, until it becomes thick, glossy, and forms stiff peaks (just like meringue).
• Transfer the fluff to a piping bag.
• Pipe a thick ring around the rim of each glass.
• Carefully toast with a blowtorch until golden and marshmallowy.

Assemble

• Pour the warm pistachio hot chocolate into your marshmallow-rimmed glass.
• Finish with a sprinkle of chopped pistachios and rose petals.
• Add a cinnamon stick for extra festive flair.
• Enjoy!

Make the brine soak

• Soak the cashews in brine: In a sterilised jar or container, dissolve 20g (about 1 tbsp) sea salt in 1 litre (4¼ cups) filtered water. Add the 200g (¾ cup) raw cashew nuts and ensure they are fully submerged using a sterilised weight or small jar. Loosely cover and leave at room temperature (18–22°C / 64–72°F) for 5 days. You should notice some bubbling and cloudiness, with a pleasant tangy aroma by day 5.

Drain and reserve brine

• Strain the cashews: Remove the soaked cashews from the brine, discarding any floaters. Reserve 1–3 tablespoons of the fermented brine for blending. You can rinse the cashews briefly for a less salty result.

Blend the cheese base

• Make the cheese mixture: In a high-speed blender or food processor, combine the 200g (¾ cup) fermented cashews with 2 tsp white miso paste, 2 tbsp nutritional yeast, 1 tbsp lemon juice, ¼–½ tsp sea salt, and 1–3 tbsp reserved brine. Blend until silky smooth, scraping down the sides as needed. The mixture should be thick, creamy, and spreadable—adjust the brine as needed for smoother blending.

Ferment in cloth

• Age the cheese: Transfer the cheese mixture into a double layer of cheesecloth or muslin. Place it in a sieve over a bowl or hang it in a cool, clean spot. Loosely cover with a clean tea towel and leave to ferment at room temperature for 2–3 days. Taste it daily—it should become tangy, cheesy, and complex in flavour.

Shape and chill

• Set the cheese: After fermentation, shape the cheese into a small disc or round using a ring mould or ramekin if desired. Chill uncovered in the fridge for a few hours to allow the outer layer to firm. For a Brie-like appearance, dust the top with a little extra nutritional yeast or cracked white pepper.

Serve

• Enjoy your plant-based Brie: Serve spread on crackers, warm sourdough, or with fruit compote. Store covered in the fridge for up to 5–7 days.

Shape the carrots:

• Peel 3 carrots into long ribbons using a vegetable peeler. Roll each ribbon into a tight medallion and secure with kitchen twine so it holds its shape.

Sear the carrot rounds:

• Heat 25g (2 tbsp) plant-based butter and 25g (2 tbsp) olive oil in a wide pan over medium heat. Add the carrot medallions and sear for 3 minutes per side until lightly golden. Add 60ml (¼ cup) water, cover, and cook for 3–4 minutes until tender.

Make the glaze:

• In a small bowl, mix 1 tbsp white miso, 3 tbsp maple syrup, 1 tbsp apple cider vinegar, ½ tsp salt, and a pinch of chilli powder

Glaze the carrots:

• Pour the glaze into the pan. Cook for 2–3 minutes, flipping occasionally, until the carrots are glossy and caramelised.

Make the tahini cream:

• In a small bowl, whisk together 8 tbsp (120g) plant yogurt, 2 tbsp (30g) tahini, a pinch of salt, a squeeze of lemon juice (optional), and add 1–2 tbsp water until smooth and spoonable.

Plate the dish:

• Spread the tahini cream on the base of a serving plate.
• Arrange the glazed carrot medallions on top.
• Finish with pesto and pomegranate: Drizzle 3 tbsp Lovely Basil Pesto over the carrots. Scatter 3 tbsp pomegranate seeds and garnish with carrot leaves or coriander. Add a final drizzle of olive oil and any remaining pan glaze.

Tips

• For extra festive shine, warm the basil pesto slightly before drizzling.
• Add toasted sesame seeds for extra texture (optional).

Whip the aquafaba:

• Whisk 120ml aquafaba with 2 tbsp icing sugar for 3–5 minutes until soft peaks form; set aside.

Make the chocolate sponges:

• Preheat the oven to 170°C (fan) / 190°C (conventional) / 340°F.
• Line and grease two 15cm (6-inch) tins.
• In a bowl, whisk the dry ingredients (280g flour, 20g cornflour, 250g sugar, 40g cocoa, 1 tsp baking powder, ½ tsp bicarb, pinch salt).
• In a jug, mix the wet ingredients (350ml oat milk, 100g oil, 1½ tsp vinegar, 1 tsp vanilla).
• Combine wet with dry until just mixed, then fold in half the whipped aquafaba.
• Divide into tins and bake 50–55 minutes or until a skewer comes out clean.
• Cool fully, then level the tops.

Make the cherry compote:

• Place cherries + syrup from Tin 1 into a saucepan with 2–3 tbsp maple syrup, optional orange zest, vanilla, and kirsch.
• Simmer 10–12 minutes until thick and glossy.
• Strain into a bowl:
• Compote cherries
• Compote syrup (for soak)

Make the kirsch soak:

• Mix 6 tbsp compote syrup, 1 tbsp maple, and 1–2 tbsp kirsch.
• Use sparingly.

Prepare whole cherries:

• Drain all cherries from Tin 2.
• Optional: toss in 1 tbsp kirsch.
• Pat dry so they don’t water down the filling.

Make the cherry buttercream:

• Beat 250g vegan butter until pale.
• Add 350g icing sugar, 3 tbsp cherry syrup, 3 tbsp finely chopped cherries, and 1 tsp vanilla.
• Mix until smooth and spreadable.

Slice and soak the sponges:

• Slice both cakes horizontally → 4 layers.
• Brush each layer with 1 tbsp kirsch soak.
• Do not oversoak.

Assemble the gâteau:

• Repeat for each layer: Sponge + light kirsch soak, Thin smear of buttercream (glue layer), Cherry buttercream, Spoon of thick compote, Scatter of whole cherries.
• Finish with a smooth layer of buttercream on top.
• Chill 20 minutes to set.

Make chocolate shards:

• Melt 100g dark chocolate, spread thinly on parchment, chill 5–10 minutes, then snap into shards.

Decorate:

• Add chocolate shards, cherries, and a drizzle of cherry syrup.
• Optional cocoa dusting or edible gold.

Chill before slicing:

• Refrigerate 1–2 hours for perfect clean layers.

• Preheat the oven to 190°C (fan oven).
• Prepare the puff pastry – Roll out the puff pastry sheet on a lightly floured surface. Cut into strips about 2.5cm (1 inch) wide.
• Spread pesto – Spread a thin layer of lovely basil pesto along each strip.
• Fold into trees – Starting from one end of a strip, fold the pastry in a zig-zag pattern to form a triangle shape that gets smaller towards the top, resembling a tree. Gently press the folds to keep them in place.
• Insert skewers – Carefully thread a wooden skewer or cocktail stick vertically through the centre of each folded tree to hold it together. Place them on a lined baking tray standing upright.
• Make little stars (optional) – Using a small cookie cutter or knife, cut tiny star shapes from leftover puff pastry. Brush them with sundried tomato pesto and gently press onto the top of each tree.
• Bake – Bake in the oven for 15–20 minutes, or until golden and puffed.
• Cool and serve – Allow to cool slightly before serving as adorable, flavour-packed snacks.

• Preheat and prepare tin: Preheat the oven to 180C (360F), fan setting. Grease and line a 20cm (8-inch) round springform tin or ovenproof pan with baking parchment.
• Prepare pears, ginger and flax egg: Finely grate ginger and make your flax egg by adding 1 tbsp of ground flax to 3 tbsp of water and leave to thicken for 5 mins. Core the pears, cut in half and slice into thin slices
• Make the caramel topping: Add the sugar to a saucepan along with 2 tbsp water (this helps prevent crystallisation). Heat over medium heat without stirring until the sugar dissolves and starts to turn a light golden colour. Reduce the heat, then whisk in the butter until smooth and slightly thickened. Immediately pour into the prepared tin and tilt to cover the base evenly.
• Arrange pecans and then the pears: Neatly arrange the pecans and then the pear wedges in a circle over the caramel. This will form the sticky, glossy top once flipped.
• Prepare gingerbread batter:
• In a large bowl, sift together 150g flour, 75g sugar, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp allspice, and ½ tsp bicarbonate of soda.
• In another bowl, whisk together 80ml oil, 100ml plant milk, 75g molasses, 50ml maple syrup, 20g fresh ginger finely grated, and the flax egg.
• Make a well in the dry ingredients and pour in the wet mixture. Mix until smooth and glossy (don’t overmix).
• Assemble with pastry base: Pour the gingerbread batter evenly over the pears and pecans. Roll out the shortcrust pastry sheet, cut to slightly larger than the tin, and gently place it over the batter. Trim edges and tuck in slightly. Pierce the pastry in a few places with a fork to allow steam to escape.
• Bake: Bake for 40–45 minutes, until the pastry is golden and a skewer inserted through the cake comes out clean.
• Cool and flip: Allow the cake to cool in the tin for 10 minutes. Run a knife around the edges, place a large serving plate over the tin, and flip in one confident motion to reveal the caramelised pears and pecans on top.
• Glaze and serve: Brush with a little extra warmed maple syrup for shine. Slice and serve warm with vegan custard or cream of choice.

Soak & wash the rice (8–12 hours)

• Rinse 1 kg rice in several changes of water (about 1–1.5 litres / 4–6 cups) until nearly clear. Soak the rice in fresh water (approx. 1 litre / 4 cups) for 8–12 hours at cool room temperature. Drain thoroughly in a sieve for 30–60 minutes to remove surface moisture.

Steam the rice (45–60 minutes)

• Set up a steamer and line the tray with muslin to prevent sticking. Steam the drained rice over brisk steam for 45–60 minutes, until the grains are tender but not mushy. Top up water in the steamer as needed from your 1.5–2 litre (6–8 cup) total.

Cool to inoculation temperature (20–30 minutes)

• Spread the steamed rice on a clean tray in a 2–3 cm layer. Fan and fluff until the rice reaches 30–32°C—warm to the touch, not hot.

Make the spore slurry (2 minutes)

• In a sanitised cup, whisk 1 g koji spores into 30 ml cooled, boiled water (2 tbsp). If using, mix in 20 g rice flour to help even distribution.

Inoculate evenly (3–5 minutes)

• Sprinkle or drizzle the entire 30 ml slurry over the warm rice, tossing and breaking clumps with sanitised hands until evenly coated.

Set up the incubator (5–10 minutes)

• Line dehydrator trays with baking paper or muslin. Spread the inoculated rice 2–3 cm thick. Place trays in a dehydrator set to 30–32°C. For humidity, place a shallow tray of hot water (about 250 ml / 1 cup) at the base, or cover the rice loosely with perforated cling film/muslin to prevent drying while allowing airflow.

First-stage incubation (0–18 hours)

• Hold at 30–32°C with gentle airflow. After 12–18 hours, fine white filaments should appear. If edges look dry, mist lightly with cooled, boiled water (a few teaspoons). Keep the surface just moist, never wet.

Break up & turn (at 18–24 hours)

• At 18–24 hours, gently break up the rice with sanitised hands or a fork to release heat and re-oxygenate. Re-spread to 2–3 cm and maintain 30–32°C.

Second-stage incubation (to 40–48 hours total)

• Continue for a further 20–24 hours. Turn once more at 30–36 hours. The koji is ready at 40–48 hours: grains should be snow-white with a sweet chestnut/pear aroma and gentle warmth. If you see green spores, it has gone too far—harvest sooner next time.

Stop growth & chill (30 minutes)

• Spread the finished koji on trays and cool in front of a fan for 10 minutes. Use immediately or refrigerate uncovered for 12 hours to dry slightly. Store in the fridge for up to 1 week, or freeze for up to 3 months in sealed bags.

Safe handling & clean-down (10–15 minutes)

• Wipe all surfaces with boiling water or a food-safe sanitiser. Label the batch with date and weight. Discard any koji that smells sour, musty, or develops non-white growth.

Chef’s Notes & FAQs

• White vs brown rice: Short-grain white rice is ideal—polished grains allow even mycelium penetration and clean flavour. Brown rice can work but is slower and less forgiving.
• Dehydrator vs alternatives: A dehydrator with accurate low-temperature control is ideal. Alternatives include a proofing box, yoghurt-maker chamber, or an oven with just the light on (monitor carefully). Aim for 30–32°C, moderate humidity, and light airflow.

Melt the chocolate

• Roughly chop the dark chocolate and melt it using a bain-marie or in short microwave bursts, stirring until smooth. Set aside.

Make the peanut butter mix

• In a small saucepan, melt the coconut oil over a low heat. Add the peanut butter and maple syrup, stirring until thick, smooth, and glossy.

Combine with granola

• Add the granola to a large mixing bowl. Pour over the warm peanut butter mixture and stir well until all the granola is coated and slightly sticky.

Form the bark base

• Line a baking tray with parchment paper. Spread the granola mixture evenly over the tray to about 2cm (¾ in) thick.
• Place in the freezer for 15 minutes to firm up.

Top with chocolate and berries

• Remove from the freezer and pour the melted chocolate evenly over the granola base.
• Roughly chop the pistachios and scatter them over the top along with the freeze-dried strawberries.

Set and slice

• Return to the fridge (or freezer) for 15–20 minutes, until the chocolate has hardened.
• Once firm, break or cut into large rustic chunks.

Storage

• Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

• Prepare the tofu: Slice the tofu into small 2cm cubes.
• Cook the noodles: Prepare according to the packet instructions.
• Prepare the veg: Finely slice the scallions and coriander stalks. Remove the pak choi from its base, roughly chop the white stalks, and keep the green leaves large.
• Make the sticky sauce: Mix together garlic, ginger, and the rest of the sticky sauce ingredients until smooth.
• Sear the tofu: Heat 15ml (1 tbsp) sesame oil in a frying pan over high heat. Add the cubed tofu and fry for 5 minutes, stirring occasionally, until golden on all sides.
• Glaze the tofu: Add half of the sticky sauce, reduce to medium heat, and cook for 2 minutes while stirring constantly. Remove the tofu and set aside.
• Make the broth: In the same pan over high heat, add the vegetable stock, coconut milk, remaining sticky sauce, and lime juice. Scrape any stuck bits into the broth, bring to a gentle boil, then reduce to a simmer.
• Assemble the bowls: Divide noodles into serving bowls. Ladle over the hot broth with vegetables. Top with sticky tofu.
• Garnish & serve: Add lime wedges, chopped coriander, sliced chilli, and chilli oil to taste.

Juice the Ingredients:

• Feed the grapes and apples, through your Namawell J2 juicer.

Transfer to Fermentation Vessel:

• Pour the juice into a sterilized 2L glass jar, leaving at least 1-2 inches of headspace for bubbling. Slice the oranges and lemon and roughly chop the fresh ginger and add to the jar along with the cinnamon sticks, star anise and cloves to enhance the aromatic notes. We recommend using organic, unwaxed citrus fruit, as we want to preserve the wild yeast on the outer skin of the fruit which kickstarts the fermentation process.

Kickstart Fermentation:

• Cover the jar with a lid to allow wild yeast to interact with the juice.
• Place the jar in a warm, dark place (around 18-24°C / 65-75°F) for 2-4 days

Monitor the Fermentation:

• Look for small bubbles and a slight tangy aroma, indicating fermentation is active.
• Taste daily to avoid over-fermentation; you want it lightly fizzy and tangy, not overly sour.

Strain and Bottle:

• Strain the fermented juice to remove the oranges, lemons and spices into a 1L airtight bottle .
• Seal tightly and allow it to ferment for an additional 1-2 days at room temperature for carbonation. Ensure to burp each day to prevent a build up of excess carbonation, this simply means open the lid and close it for a second each day!
• Your drink is ready once its nice and fizzy and tastes great.
• Refrigerate to stop fermentation and retain fizz.

Serve

• Serve over ice in a tall glass.
• Garnish with a sugar rim by mixing orange zest & sugar and rolling the rim of the glass in the sugar mixture. Garnish with a slice of orange and cinnamon stick

Soak the cashews

• Boil the kettle and pour enough boiling water over the 200g cashew nuts in a bowl to fully submerge them. Leave to soak for 20–30 minutes while you prepare the base.

Make the base

• In a food processor, add the 150g cashew nuts and 2 tbsp cocoa powder. Blend until a fine, breadcrumb-like texture forms.
• Add the 150g pitted dates and 2 tbsp melted coconut oil, then blend again for 2–3 minutes until the mixture starts to clump together and becomes smooth and sticky.

Press the base into the tin

• Line a 2lb loaf tin (or a 20cm round tin) with baking parchment. Spoon in the base mixture and press it down firmly with the back of a spoon or spatula until level, compact, and smooth. This ensures a clean layer and a firm base once chilled.

Blend the cheesecake layer

• Drain and rinse the soaked cashews to remove any bitterness. Add them to a clean food processor with the vegan cream cheese, melted coconut oil, maple syrup, and pistachio butter.
• Blend for 5–10 minutes (depending on your food processor) until completely smooth and creamy. Scrape down the sides as needed to ensure a silky, cheesecake-like texture.

Assemble and set

• Pour the cashew mixture over the prepared base and smooth the top with a spatula. Place in the fridge for 2 hours, or in the freezer for 30 minutes, until firm.

Finish the topping

• Once set, spread the pistachio butter evenly over the cheesecake surface. Roughly chop the pistachios and sprinkle generously on top. Return to the fridge for at least 2 hours, or overnight, to fully set before slicing.

Serve

• Remove from the tin using the parchment paper and slice into 12 even portions. Store in the fridge for up to 5 days, or freeze for up to 1 month.

• Peel the orange for the juice and quarter 2 apples

Juice it up:

• Run the cranberries, 2 apples and 1 peeled orange, through your Namawell J2 juicer.

Start the bulk wild fermentation:

• Pour the juice into a clean 2L jar. Quarter the 2 organic apples and the 2 organic oranges leaving the skin on both (these provide natural yeasts and sugars). Roughly chop the thumbsized piece of ginger again leaving the skin. Add the cinnamon quills, star anise, cloves and chopped ginger along with 200 ml of water. Close the lid and leave to ferment for 2-3 days

Bulk Ferment (Phase 1):

• Leave the jar at room temperature (18–22°C) for 2–3 days, stirring or swirling daily. You’ll start to see tiny bubbles and smell a light tangy aroma.

Strain & bottle:

• Strain out the fruit and spices and using a funnel transfer the liquid to swing-top bottles, leaving an inch of headspace.

Ferment (Phase 2):

• Leave sealed bottles at room temperature for another 2 days, until naturally fizzy. “Burp” the bottles once a day to release pressure.

Chill & enjoy:

• Once bubbly, move to the fridge to slow fermentation. It’ll keep for up to 2 weeks chilled.

To serve:

• Muddle a sprig of rosemary in a glass, add ice, pour over your fermented spritz, and garnish with an orange twist and rosemary sprig.
• Optional: rim your glass with crushed dried cranberries and sea salt for a festive sparkle.

• Prepare the greens: Remove 100g (about 3 ½ cups) kale from its stems and add it to a bowl. If using spinach or other greens, simply place them in the bowl. Pour 500ml (2 cups) of boiling water over the greens and cover with a lid for 3 minutes to wilt.
• Drain the beans: Rinse and drain 2 x 400g (about 3 ½ cups) tins of butter beans (or your chosen beans) thoroughly.
• Blend the green sauce: Into a blender, add 120g (1 cup) cashew nuts, 2 tbsp nutritional yeast, ½ tsp salt, 1 tsp garlic powder, and the juice of ½ lemon. Add the soaked greens along with the water from the bowl. Blend until smooth.
• Cook and thicken the sauce: Pour the green sauce into a saucepan and add the drained beans. Heat the mixture gently over medium heat, stirring occasionally until warmed through and slightly thickened. Taste and adjust seasoning with more salt, black pepper, or lemon juice, as needed.
• Serve and garnish: Serve the green beans and sauce with 1 sliced red chilli, a spoonful of red sauerkraut, and 4 slices of toast. Enjoy a quick, healthy, and delicious meal!

Soften the dates (if needed):

• If your dates are firm or dry, soak them in hot water for 5–10 minutes, then drain well.

Blend the base:

• In a food processor, pulse 100g pecans until finely ground.
• Add 200g pitted dates, 50g protein powder, 15g cocoa powder, 1 tsp vanilla, pinch of salt, and black coffee
• Blend until the mixture becomes a smooth and a sticky dough that holds together when pressed. Add 2–3 tbsp water as needed to help it come together.

Roll into bites:

• Scoop about 1 heaped tsp per bite and roll into balls. Place on a lined tray or plate. Chill in the fridge or freezer for 5 minutes to firm up.

Melt the chocolate:

• In a small bowl, melt 150g dark chocolate using a bain-marie or microwave in short bursts.

Coat and finish:

• Dip each chilled bite into the melted chocolate, place back on the tray, and decorate with a pecan on top, finish with a sprinkle with flaky sea salt. Chill again until the chocolate is fully set.

Store:

• Keep the bites in the fridge for up to 1 week, or freeze for longer storage.

Prep your base veg:

• Finely chop onions, garlic, ginger, peppers, and carrots (we used the Pixie Chopper to do this in seconds). Heat oil in a large pan, sauté for 8–10 minutes until softened and fragrant. Divide into 3 equal portions – one for each curry.

Make the Yellow Coconut Curry:

• Add coconut milk, turmeric, curry powder, lime juice, coriander, tamari, maple syrup, salt, and pepper to the Cuisinart Flex Prep blender. Blend until smooth. Stir through the chickpeas and one portion of the sautéed base veg. Simmer for 5 minutes.

Make the Spinach Curry:

• Blend spinach, yogurt, garam masala, cumin, chili flakes, tamari, maple syrup, and salt until smooth. Stir through tofu cubes and one portion of the sautéed base veg. Simmer for 5–10 minutes.

Make the Thai Red Curry:

• Blend curry paste, coconut milk, soy sauce/tamari, and lime juice until smooth. Stir through black beans and one portion of the sautéed base veg. Simmer for 5 minutes.

Cool & Freeze:

• Allow each curry to cool completely. Portion into airtight containers (4 servings per curry). Label and freeze.

Defrost & Serve:

• Curries will keep in the freezer for up to 3 months. To serve, thaw overnight in the fridge or defrost in the microwave, then reheat thoroughly until piping hot. Serve with rice, quinoa, or your favourite side.

Prepare the vegetables

• Peel and finely slice the shallots (or onion) and garlic. Slice the mushrooms into even pieces. Roughly chop the parsley.

Sauté the aromatics

• Heat 2 tbsp (30ml) olive oil in a large pot over medium heat. Add the sliced shallots or onion and sauté for 3–4 minutes until softened. Add the garlic and cook for 1 minute more.

Cook the mushrooms

• Add the mushrooms and a pinch of salt. Cook for 10–15 minutes, stirring regularly, until they release their moisture and start to brown. Add the thyme and cook for another minute.

Deglaze the pot

• Pour in the white wine and scrape the bottom of the pot to release any caramelised bits. Simmer for 3–4 minutes until the wine reduces by half.

Add the stock and seasonings

• Stir in the vegetable stock, miso paste, and Dijon mustard. Bring to the boil, then reduce to a simmer and cook for 15 minutes.

Blend the soup

• Remove the thyme sprigs if using fresh. Add the coconut milk or plant cream. Use a hand blender to blend until smooth and creamy, or blend only half if you prefer some texture. Season to taste with salt and black pepper. Stir in the chopped parsley.

Sear the oyster mushrooms

• Heat 1 tbsp (15ml) olive oil in a frying pan over high heat. Tear the oyster mushrooms into strips. Once the pan is hot, add the mushrooms with a pinch of salt and cook for 4–5 minutes until charred.
• In a mug, mix the tamari, maple syrup, apple cider vinegar, and grated garlic. Add this to the pan and cook for 1 minute until sticky and glazed, turning the mushrooms to coat well.

Serve

• Ladle the hot soup into bowls. Top with the glazed oyster mushrooms, a drizzle of coconut or plant cream, and a sprinkle of fresh parsley. Serve immediately.

• Preheat the oven.
• Preheat the oven to 200°C (375°F).
• Prepare the vegetables and other ingredients.
• Peel and finely dice the onion. Dice the courgette into small bitesized pieces. Drain and rinse the chickpeas.
• Assemble everything in a casserole dish.
• In a large casserole or baking dish, add the diced onion, diced courgette, chickpeas, cherry tomatoes, pasta, vegetable stock, tin of chopped tomatoes, pesto, salt and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking.
• Bake the pasta.
• Cover the dish tightly with a lid, baking parchment or aluminium foil. Place in the preheated oven and bake for 20 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.
• Taste and season .
• Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Taste and adjust the seasoning to your liking by adding more salt, black pepper or chili.
• Serve and enjoy.
• Serve immediately, garnish with a glug of olive oil, some fresh basil and/ or a sprinkle with chilli flakes and enjoy!

Prepare the beetroot:

• Wash 500 g beetroot thoroughly, leaving the skins on if organic (this is where most of the natural lactic acid bacteria live). Cut into roughly 2–3 cm (1 in) cubes.

Make the brine:

• In a jug, dissolve 20 g sea salt in 1 L water (4 cups) to create a 2% salt solution.

Ferment the beetroot (primary ferment):

• Place the chopped beetroot into a sterilised 1.5 L jar. Pour over the brine until the beetroot is fully submerged. Weigh them down with a fermentation weight or a small, clean glass jar to keep everything below the liquid.
• Close the lid or cover loosely and leave to ferment at room temperature (18–22°C / 64–72°F) for 1–2 weeks.
• The mixture will bubble lightly. The beetroot should taste like pickled beetroot—soft, acidic, and pleasantly salty. The liquid will be acidic, earthy, and savoury.

Strain and reserve:

• Once the flavour is balanced and slightly sour, strain the liquid through a fine sieve into a jug — this is your beet kvass base.
• Save the fermented beetroot to use in salads, sandwiches, or as a tangy side dish.

Start the secondary fermentation (for fizz):

• Pour 750 ml of the strained kvass into swing-top bottles, leaving at least 3 cm (1 in) of headspace.
• Add 75 ml cloudy apple juice (5 tbsp) or 1 tbsp sugar (15 g) per bottle. This feeds the natural yeasts for carbonation.
• Stir gently or tip the bottle to mix.

Carbonate:

• Seal and leave at room temperature (20–24°C / 68–75°F) for 2–3 days. ‘Burp’ the bottles once daily by briefly opening them to release pressure.
• When gently fizzy, transfer to the fridge to slow fermentation.

Serve:

• Chill well before serving. Pour gently to retain the natural carbonation and admire the vibrant colour of the mixed beetroot blend.

To Serve

• Serve cold as a refreshing probiotic soda.
• Mix with sparkling water, lemon juice, or fresh mint for a lighter spritz.
• Use the leftover fermented beetroot as a tangy garnish or salad ingredient.

Tips & Variations

• Less salty version: Use a 1.5% salt brine (15 g salt per litre).
• Flavour infusions: Add orange peel, ginger, or herbs during the second ferment.
• Shelf life: Keeps in the fridge for up to 3 weeks; flavour deepens over time.

Prepare the pastry

• Remove the filo pastry from the freezer and defrost it overnight in the fridge, or at room temperature for a few hours before using.

Make the filling

• Peel and finely slice the onion and garlic. Grate the beetroot and chop the mushrooms into bite-sized pieces. Finely chop the drained jackfruit.
• If your cashews are raw, dry-roast them in a frying pan over high heat for 5–8 minutes, stirring often until lightly golden. Set aside to cool.
• Heat 2 tbsp of oil in a large frying pan or pot over medium heat. Add the onion, mushrooms, and jackfruit. Sauté for 5 minutes until lightly golden, stirring regularly.
• Add the tamari, miso, maple syrup, smoked paprika, garlic, grated beetroot, and a pinch of salt. Cook for 6–8 minutes, stirring frequently. Then add the black pepper and cayenne, mix well, and cook for another 2–3 minutes. Taste and adjust the seasoning if needed.
• Meanwhile, crush about two-thirds of the roasted cashews in a food processor (or wrap in a tea towel and bash with a rolling pin) until fine.
• Strip the thyme and sage leaves from their stalks and roughly chop them. Stir the herbs and all the cashews into the pan. Mix well and taste again for seasoning.
• Add the cooked rice, couscous, or quinoa to the filling and heat through for 2–3 minutes, stirring until well combined. Set aside to cool slightly.

Make the spinach pancakes

• In a blender, combine all the pancake ingredients and blend until smooth and bright green.
• Heat a little oil in a non-stick frying pan over medium heat. Pour in enough batter to cover the base. Cook until the edges lift and the centre is set, then flip carefully with a silicone spatula. Repeat to make a second pancake. Set aside to cool.

Assemble the wellington

• Preheat the oven to 180°C / 350°F / Gas Mark 4.
• Line a baking tray with parchment paper.
• Lay out the filo pastry on the tray. Place the spinach pancakes on top, slightly overlapping if needed, trimming the edges to match the size of the pastry.
• Place the beetroot and mushroom filling along the centre in a neat line. Wrap the pastry around the filling like a parcel, sealing the edges well and flipping so the seam is underneath.
• Score the top lightly in a criss-cross pattern with a blunt knife (don’t cut through the pastry) and brush with plant milk.
• Bake for 30–35 minutes, or until the pastry is golden brown and crisp.

To serve

• Garnish with a few thyme sprigs and serve hot with vegan gravy, cranberry sauce, roast potatoes, and seasonal greens.
• This dish makes a fantastic centrepiece for festive dinners or Sunday roasts — it slices beautifully and keeps well for leftovers the next day.

• Peel the kiwis and slice them thinly into rounds, about ½ cm thick.
• Line a baking sheet with parchment paper and arrange the kiwi slices in a single layer.
• Sprinkle the shredded coconut evenly over the kiwi slices — this helps absorb moisture so the chocolate sticks, as kiwis naturally hold a lot of water.
• Melt the dark chocolate in a heatproof bowl over a pot of gently simmering water (or in short microwave bursts).
• Pour or drizzle the melted chocolate evenly over the kiwi slices, covering them completely.
• Drizzle pistachio butter over the top, then scatter with chopped pistachios and goji berries (or your preferred toppings).
• Place in the fridge for about 20–30 minutes, or until the chocolate has fully set.
• Once firm, break or chop into shards. Store in the fridge and enjoy straight from cold for the best texture.

• Prepare the vegetables: Peel and finely dice the onion and garlic. Finely dice the carrot and thinly slice the red pepper. Drain and rinse the kidney beans. Roughly chop the dark chocolate.
• Make the pickled onions: Peel and finely slice the red onion. Add to a small glass or bowl with the vinegar, water, and a pinch of salt. Stir well and set aside to pickle while you cook the chilli.
• Cook the base: Heat the oil in a large frying pan over a high heat. Add the diced onion and cumin seeds and fry for 3–4 minutes until starting to colour.
• Add the vegetables and spices: Stir in the garlic, carrot, and red pepper. Add the ground cumin, coriander, cinnamon, smoked paprika, and black pepper. Cook for 2 minutes, then add a few tablespoons of water to deglaze the pan and help soften the carrot.
• Build the chilli: Add the chopped tomatoes, black coffee, dark chocolate, and salt. Stir until the chocolate melts into the sauce. Add the kidney beans and simmer for 5–7 minutes, stirring occasionally, until the mixture thickens and becomes glossy.
• Finish the flavour: Squeeze in the lime juice and taste, adjusting seasoning with extra salt, pepper, or lime juice as needed.
• Assemble the bowls: Spread 2–3 tablespoons of hummus across the base of each serving bowl. Spoon the hot chocolate chilli over the hummus. Top with the pickled red onions, chopped coriander, and a dollop of yoghurt.
• Serve: Serve straight away with rice, flatbread, or your favourite grain.
• Tips & Variations
• Add more heat: Include a pinch of cayenne or a fresh chilli with the spices.
• Bulk it up: Stir in cooked lentils or quinoa for extra texture and protein.
• Make ahead: The chilli keeps well in the fridge for up to 3 days and tastes even better the next day.

• Slice the apples horizontally into 6–8 rings about 1 cm thick. Use a small bottle cap or apple corer to remove the core and create a hole in the centre of each slice.
• Match up rings of similar size and spread a thin layer of pistachio butter on one ring. Sandwich it with another apple ring to create a filled ‘doughnut’. Repeat with the remaining slices.
• Melt the dark chocolate in a heatproof bowl over a pot of simmering water (or in short bursts in the microwave).
• To coat, hold each apple ring on a fork above the bowl and use a spoon to drizzle melted chocolate over the top and sides until fully covered. Avoid dipping directly into the chocolate as the pistachio butter can mix in.
• Lay each coated ring onto a baking sheet lined with parchment paper.
• Drizzle a little more pistachio butter over the top and sprinkle with freeze-dried raspberries and a pinch of flaky sea salt (or your choice of toppings).
• Place in the fridge for about 15–20 minutes, or until the chocolate has set.
• Store in the fridge and enjoy chilled for the best crunch and freshness.

• Roughly chop the onion.
• Heat 1 tbsp of oil in a medium-sized non-stick saucepan on high heat.
• Add the onion, reduce the heat to medium, and cook for 3 to 5 minutes, stirring regularly, until the onions start to turn golden.
• Mix the stock, tamari, garlic powder, nutritional yeast and black pepper in a large  jug, then pour into the pan.
• Bring to the boil, then reduce the heat to a gentle simmer.
• Remove 5 tablespoons of the sauce to a jug and sift in the thickening agent, whisking well so it is fully incorporated, and add back into the pan.
• Add the olive oil to the pan and simmer for 3-4 minutes until it thickens, whisking occasionally.
• Sieve out the onions before serving with your Christmas Wellington or other festive favourites!

• Soak the spinach or greens in boiling water, cover, and leave to sit for 5 minutes. Drain and set aside.
• Peel and roughly chop the onion, garlic, and ginger.
• Blend the sauce: in a blender, add the spinach, onion, garlic, ginger, coconut milk, lime juice, curry powder, cumin, black pepper, salt, tamari, and maple syrup. Blend until smooth and adjust seasoning to taste.
• Heat a non-stick pan over high heat. Add 15 ml oil, then fry the tofu cubes for 4–5 minutes, stirring regularly until golden all over. Add 30 ml tamari and 15 ml maple syrup, stir for 1 minute to coat the tofu, then turn off the heat.
• Add the chickpeas and chopped red chilli to the pan.
• Pour in the blended sauce and gently combine. Heat through for 2–3 minutes if needed.
• Serve with rice, a drizzle of coconut milk, pickled red onion, and optional fresh coriander or chilli flakes.

Make the base

• Melt the coconut oil, then mix with the ground almonds and maple syrup until well combined. Press the mixture into a baking dish and chill until firm.

Make the pecan caramel

• Blitz the pecans in a food processor until breadcrumb-like. Add the soaked dates, coconut oil, water, and salt. Blend until smooth, which may take up to 5 minutes.

Assemble base and caramel

• Spread the pecan caramel evenly over the chilled base and return to the fridge while preparing the chocolate and maple pecans.

Melt the chocolate (bain-marie method)

• Place a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Add the dark chocolate and 1 tbsp coconut oil, stirring occasionally until smooth and fully melted. Remove from heat.

Caramelise the pecans

• Toast the pecans in a dry pan over medium heat until lightly golden. Add the maple syrup and a pinch of salt, stirring to coat the nuts evenly. Cook for 1–2 minutes until the syrup is sticky and glossy, then remove from heat to cool slightly.

Finish the pie

• Pour the melted chocolate over the caramel layer and spread evenly. Top with the caramelised pecans. Chill until fully set, about 1–2 hours.

Serve

• Slice into bars or squares and enjoy!

Roast the beetroot and garlic

• Cut the beetroot into small bite-sized pieces. Peel the garlic cloves. Roast the beetroot and garlic in the oven at 200°C (392°F) for 20–25 minutes, until tender.

Blend the spread

• Add the tofu, roasted beetroot, tahini, lemon juice, olive oil, garlic, water, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed — this will take about 10 minutes to get it silky smooth. Add a little extra water if needed until you reach a texture that’s thick enough to hold its shape but still beautifully creamy.

Adjust and serve

• Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Spoon into a serving bowl and drizzle with a little olive oil.

Serving Suggestions

• Spread on sourdough toast or crackers.
• Use as a vibrant dip for vegetable crudités.
• Swirl through salads, grain bowls, or roasted vegetables.

Start the bug:

• In a 500ml–1 litre sterilised jar, combine 100g finely chopped beetroot, 2 tsp brown sugar, and 200ml filtered water. Stir well until the sugar dissolves. Cover with a loose-fitting lid or clean cloth, and label with the start date.

Feed daily for 5 days:

• Each day, add 10–15g finely chopped beetroot and 1 tsp brown sugar. Stir thoroughly — this keeps the beneficial bacteria and wild yeasts alive and active.

Burp the bug:

• Open the jar briefly once a day to release any built-up gas. This prevents too much pressure from forming inside the jar.

Ready to use:

• After about 5 days, your beetroot bug should smell yeasty and slightly sweet — similar to beer or sourdough. If it’s bubbly and active, it’s ready to use in homemade sodas.

Storage:

• Keep your finished bug in the fridge with a loose-fitting lid. Feed it once a week with 10g chopped beetroot or carrot and 1 tsp sugar to maintain it.
• To reactivate, bring it back to room temperature and resume daily feeding for 1–2 days before using again.

• Prepare the vegetables: Cut the tofu into 1–1.5cm cubes. Drain and rinse the butter beans. Peel and roughly chop the shallot and garlic. Grate the beetroot, chop the pak choi into bite-sized pieces, and halve the baby corn lengthways.
• Cook the tofu and beans: Heat the oil in a large frying pan over a high heat. Add the tofu cubes and fry for 4–5 minutes, stirring regularly, until golden on all sides. Add the drained butter beans and a pinch of salt, cooking for another minute. Turn off the heat while you prepare the sauce.
• Make the beet curry sauce: In a blender, combine the grated beetroot, coconut milk, shallot, garlic, ginger, green chilli, tamari, brown sugar or maple syrup, and lime juice. Blend until smooth and creamy.
• Simmer the curry: Return the pan with tofu and beans to a medium heat. Pour in the beet curry sauce and stir well. Taste and adjust seasoning with extra salt, pepper, lime juice, tamari, or chilli if needed.
• Add the vegetables: Add the pak choi and baby corn to the pan. Cook for 2–3 minutes until the vegetables are just tender but still bright and vibrant.
• Serve and garnish: Spoon the curry into bowls and serve with brown rice, quinoa, or your preferred grain. Drizzle with coconut milk and top with pickled red onions, chopped coriander, or chilli flakes for a burst of freshness.

Tips & Variations

• Add crunch: Top with toasted cashews or sesame seeds.
• Extra greens: Stir in spinach or kale at the end of cooking for added nutrition.

Roast the pumpkin:

• Preheat the oven to 200°C (390°F). Place 500g pumpkin slices in a bowl and toss with 2 tbsp olive oil, 2 tbsp tamari or soy sauce, 1½ tsp smoked paprika, 1 tsp chilli powder, and 1 tsp garlic powder. Spread onto a lined baking tray and roast for 25–30 minutes, until golden and tender.

Cook the black beans:

• Heat 1 tbsp olive oil (if using) in a pan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 400g cooked black beans, 1½ tsp cumin seeds, 1½ tsp smoked paprika, ½ tsp chilli powder, salt, and black pepper. Cook for 3–5 minutes until heated through. Finish with the juice of 1 lime.

Prepare the golden quinoa:

• Add 1 tsp turmeric to 390g cooked quinoa and fluff with a fork until evenly coloured. Keep warm.

Make the cashew crumble:

• Roughly chop 60g cashew nuts. Place in a dry non-stick pan over medium-high heat and toast for 3–4 minutes, stirring often, until lightly golden. Add 30g chia seeds, 1 tbsp tamari, 1 tbsp maple syrup, and a pinch of salt. Stir until sticky and coated, then spread onto a plate to cool and crisp.

Mix the tahini yogurt sauce:

• In a bowl, whisk together 90g tahini, 200g soy yogurt, juice of ½ lemon, ½ tsp garlic powder, and 15g chopped fresh mint. Add 3 tbsp water gradually to thin to a pourable consistency. Season with salt to taste.

Assemble the bowls:

• Divide the golden quinoa between 3–4 bowls. Add the spiced black beans and roasted pumpkin slices. Sprinkle generously with the cashew crumble. Drizzle over the mint tahini yogurt sauce. Finish with fresh parsley or coriander and sliced avocado.

• Preheat the oven to 180°C and grease an 8 inch/20cm springform cake tin.
• In a mixing bowl, combine the self-raising flour, caster sugar and salt.
• Add the butter and rub it into the flour with your fingers until it resembles damp sand or breadcrumbs.
• Stir in the oat milk. The dough should come together in a soft clump. Dust with a little flour and knead for 2-3 minutes so it holds its shape.
• Dust your work surface and roll out the dough into a rectangle approximately 60cm x 30cm. The dough should be soft but hold its shape.
• Melt the butter for the cinnamon filling and mix in the pumpkin purée. In a separate bowl, combine the spices and sugar.
• Spread the melted butter and pumpkin mixture evenly over the dough, then sprinkle over the spiced sugar.
• Cut the dough into strips about 3cm wide. Starting at the long edge of each strip, roll it tightly into a log.
• Place the first log in the centre of the greased springform tin. Roll the remaining strips around it until all strips are used, forming one giant cinnamon swirl.
• Bake in the preheated oven at 180°C for 25 minutes, then reduce the heat to 160°C, cover with foil and bake for a further 35 minutes. Remove from the oven and leave to cool for 20 minutes.
• While the cake is baking, make the icing by placing the cream cheese in a bowl with the icing sugar, vanilla and oat milk. Stir with a fork until smooth and creamy.
• Drizzle the icing over the cooled giant cinnamon swirl before serving.

Cook the Components in the Cuisinart Tri-Zone Airfryer

• Zone 1 – Pumpkin: Roast at 190°C for 25–30 mins, tossing halfway, until golden and soft.
• Zone 2 – Chickpeas: Toss with oil, paprika, tamari, and salt. Roast at 190°C for 20–25 mins, shaking halfway, until crisp.
• Zone 3 – curry: add all ingredients to a bowl that will fit in your air fryer drawer and Roast at 180°C for 20–25 mins, until tender and cooked through.
• Let cool slightly before assembling or refrigerating in containers.

Assemble Your Dishes

Meal 1 – Pumpkin Nourish Bowl

• Add a base of quinoa or rice to a bowl.
• Top with roasted pumpkin (Zone 1) and crispy chickpeas (Zone 2).
• Add sliced avocado and a sprinkle of pumpkin seeds.
• Drizzle with tahini-lemon dressing.

Meal 2 – Coconut Lentil Curry

• Serve with rice and garnish with fresh coriander.

Meal 3 – Roasted Pumpkin Soup

• In a blender, combine the remaining roasted pumpkin (Zone 1) with 300–400ml vegetable stock, 100ml coconut milk, and a pinch of salt.
• Blend until smooth and creamy.
• Warm gently before serving and drizzle with tahini or a spoon of coconut milk.

Serving / Storage Tips

• Keep each roasted component in airtight containers in the fridge for up to 2-3 days.
• Mix and match through the week — or batch blend the soup for the freezer!
• A simple, efficient autumn meal prep that shows off the Tri-Zone Airfryer’s full range — roasting, crisping, and creating the base for both a curry and a soup.

Blend the wet base:

• Add 200g pumpkin purée, 80g maple syrup, 130g peanut butter, coconut oil, 1 tsp vanilla extract, ½ tsp cinnamon, a pinch of ground ginger, ¼ tsp mixed spice, and a pinch of salt (if using) to a food processor. Blend until smooth and creamy, scraping down the sides as needed.

Combine with oats:

• Transfer the pumpkin mixture to a large mixing bowl. Add 100g oat flakes and stir until well combined. The mixture should be thick, slightly sticky, and hold together when pressed.

Shape the base:

• Line a 20 × 20cm (8 × 8in) square baking tin with parchment paper. Spoon the mixture into the tin and press down firmly with a spatula or the back of a spoon until even and compact.

Melt the chocolate:

• Place 200g dark chocolate chips in a heatproof bowl. Melt gently over a bain-marie or in short 30-second microwave bursts, stirring until smooth and glossy.

Coat and chill:

• Pour the melted chocolate over the pumpkin-oat base and smooth the surface. Refrigerate for at least 50 minutes, or until the chocolate is firm and the bars are set.

Slice and serve:

• Once set, lift the slab from the tin using the parchment paper. Place on a cutting board and slice into 9 even bars or smaller squares. Store in an airtight container in the fridge for up to 1 week.

Roast the squash

• Preheat the oven to 200°C (392°F).
• Peel and slice ½ medium squash (approx. 400g) into half-moon slices.
• In a bowl, toss the squash with 1 tbsp olive oil, 1 tbsp tamari or soy sauce, and a generous pinch of salt.
• Spread evenly on a baking tray and roast for 25 minutes, until golden and tender.

Roast the butter beans

• Drain and rinse 1 tin (250g drained) butter beans.
• In the same bowl, mix them with 1 tbsp olive oil, 1 tbsp tamari, 1 tsp smoked paprika, and a pinch of salt.
• Spread on a separate baking tray and roast for 20 minutes at 200°C (392°F), until nice and crispy.

Cook the quinoa

• Rinse 100g quinoa under cold water.
• Add to a saucepan with ½ tsp ground turmeric and a pinch of salt.
• Cook according to the packet instructions (usually 12–15 minutes) until fluffy.
• Set aside to cool slightly.

Prepare the fresh toppings

• Finely dice ½ cucumber and 15 cherry tomatoes.
• Roughly chop 20g fresh coriander or parsley.
• De-seed ½ pomegranate by gently tapping the back with a wooden spoon.

Assemble the nourish bowls

• Divide 130g Sweet Beet Hummus between two plates or bowls, spreading it in a thick layer across the base.
• Spoon a generous serving of quinoa over each.
• Add the diced cucumber, tomatoes, and herbs.
• Layer on the roasted squash, then top with the crispy butter beans.

Finish and serve

• Sprinkle over the pomegranate seeds and 1 tbsp black sesame seeds per bowl.
• Drizzle with the remaining 1 tbsp olive oil, if desired.
• Serve warm or cold.

Smoky Black Beans

• Heat olive oil in a large frying pan over medium heat.
• Add onion and cook for 5 mins until softened. Stir in garlic and cumin seeds, cook for 1 min.
• Add ground cumin and smoked paprika, stir for 30 secs until fragrant.
• Add beans with 100ml water, simmer for 5–7 mins until flavours combine.
• Stir in lime juice, season with salt & pepper, then set aside.

Mexican-Style Rice

• Heat olive oil in a pan, add onion and garlic, cook 3–4 mins until soft.
• Add cumin and smoked paprika, stir for 1 min.
• Stir in tomato purée and water, simmer for 2 mins.
• Add pre-cooked rice, mix well, and heat through. Set aside.

Roast Veg Tray: Sweet Potato & Peppers

• Preheat the oven to 200°C (400°F).
• Toss sweet potato, peppers, and red onion with olive oil, cumin, paprika, lime zest, salt & pepper.
• Spread on a lined tray, roast 25–30 mins until golden and tender (or air-fry).

Stuffed Sweet Potato Base: Roasted Halves

• Preheat the oven to 200°C (400°F).
• Place sweet potato halves cut-side down on a lined tray, drizzle with oil and sprinkle with salt.
• Roast 35–40 mins until soft and caramelised.

Quick-Pickled Red Onion & Jalapeño

• In a small pan, heat vinegar, water, maple syrup, and salt until just steaming (don’t boil).
• Pour over sliced onion and jalapeño in a heatproof jar.
• Leave to cool, then store in the fridge (ready in 30 mins, best after a few hours).

Cashew-Lime Crema

• Add soaked cashews, lime juice, olive oil, garlic powder, salt, and water/oat milk to a blender.
• Blend until smooth and creamy. Adjust thickness with extra water if needed.

Chilli Chocolate Energy Balls

• Blitz all ingredients in a food processor until mixture is sticky and holds together.
• Roll into 14–16 small balls.
• Optional: coat in cocoa powder or desiccated coconut.
• Store in the fridge for up to 5 days.

Assemble into 3 Dinners

Dinner 1: Burrito Bowls

• Base: Mexican rice + smoky black beans + roasted sweet potato & peppers.
• Top with cashew-lime crema + pickled onion/jalapeño.

Dinner 2: Tacos (or Wraps)

• Warm corn tortillas or wraps.
• Fill with black beans + roasted veg + crema + pickled onion.
• Add fresh avocado & coriander if available.

Dinner 3: Stuffed Sweet Potatoes

• Use roasted halves as base.
• Fill with smoky black beans + rice.
• Top with crema + pickled onion/jalapeño.
• Tips & Storage
• Store components separately in airtight containers for 4 days.
• Add avocado fresh when serving (not in crema).
• Reheat beans & rice together for flavour boost.
• Cashew crema thickens in the fridge, loosen with a splash of water/lime juice.

Preheat the oven:

• Set to 170°C fan.

Prepare the fruit:

• Wash, core and chop apples into bite-sized pieces. Remove tops from strawberries if using.

Stew the fruit:

• Combine fruit, water, maple syrup or sugar, and cinnamon in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 20 minutes until tender but still holding shape. Stir occasionally. Add fresh blueberries at the end if using.

Prepare the crumble topping:

• In a bowl, mix oats, ground almonds, pumpkin seeds, sunflower seeds and desiccated coconut. Melt the plant-based butter or coconut oil and allow to cool slightly, then stir into the dry mixture with the sugar or additional maple syrup. Mix well.

Assemble the crumble:

• Transfer the stewed fruit into the ovenproof dish and spread evenly. Sprinkle the crumble topping evenly over the fruit.

Bake:

• Bake in the preheated oven for 20 minutes until topping is golden and fruit is bubbling.

Make the custard:

• In a medium saucepan over medium heat, combine oat milk, icing sugar and turmeric. Whisk together. In a separate small bowl, mix 5 tbsp cornflour with approximately 50 ml of the oat milk mixture to form a slurry. Add the slurry to the saucepan and bring to a boil, whisking constantly, until thickened. Remove from heat and thin with 1–2 tbsp oat milk if needed.

Serve:

• Best served warm with a generous portion of custard on top.

Prepare the base:

• Rinse 125 g oat groats under cold water. Add them to a clean 2-litre glass jar or crock.

Add water and sugar:

• Dissolve 100 g sugar in 1 litre water. Pour over the oats, leaving a little headspace at the top.

Add flavourings (optional):

• Add a small knob of ginger, lemon peel, or a cinnamon stick if desired.

Ferment:

• Close the lid and leave at room temperature (20–25 °C / 68–77 °F) for 2–3 days. Stir once a day. You’ll start to see bubbles and a slight sour aroma — this means it’s fermenting. Taste after 48 hours: it should be gently tangy, mildly sweet, and slightly effervescent.

Strain:

• When the flavour is balanced (mildly tart with a hint of sweetness), strain out the liquid through a fine sieve or cheesecloth into a clean jug. Discard or compost the oats (or use them to start another batch once).

Bottle for carbonation:

• Pour the strained kvass into swing-top bottles, leaving about 3 cm (1 in) headspace.
• If desired, add 1 tsp sugar or a few raisins per 500 ml bottle to encourage fizz.

Ferment again:

• Leave the sealed bottles at room temperature for 12–24 hours, depending on ambient warmth. Check after 12 hours — when you see fine bubbles or hear a soft hiss when opening, it’s ready.

Refrigerate:

• Transfer to the fridge to halt fermentation. Chill before serving. The kvass will continue to develop flavour over several days.

• Preheat the oven to 200°C.
• Drain and rinse the beans.
• Carefully chop ½ the pumpkin into thin wedges that are approx ½ cm thick and the other half slice into small 1cm cubes.
• Quarter the cherry tomatoes and finely slice the scallions.
• In a casserole dish, combine the beans, pumpkin, tomatoes, scallions, sundried tomato pesto, and oat milk along with a generous pinch of salt. Mix until creamy and well combined. Taste and season.
• Top with breadcrumbs ,mixed herbs, the slices pumpkin wedges, a pinch of salt, and a drizzle of olive oil.
• Bake for 25 minutes until golden on top and the pumpkin is cooked all the way through.
• Remove from the oven and enjoy warm, straight from the dish!

• Preheat the oven to 180°C (160°C fan) or prepare your airfryer.
• Spread the chickpeas on a baking tray or in the airfryer basket and roast for 15–20 minutes until golden and crispy, shaking halfway. Allow to cool.
• Melt the dark chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave.
• Spread the melted chocolate evenly onto a tray lined with parchment paper.
• Scatter the goji berries, pumpkin seeds, and a pinch of sea salt over the chocolate chickpea bark.
• Leave to set in the fridge for 20 minutes, or until firm.
• Break into pieces and serve.

Prepare the ingredients:

• Peel and finely chop the garlic and ginger. Finely chop the onion, removing any limp outer layers. Drain and rinse the tinned lentils thoroughly.

Toast the pittas:

• Pop your pitta breads into the toaster on maximum heat so they’re warm and slightly crisped when ready to serve.

Cook the aromatics:

• Heat 1 tbsp oil in a large saucepan over a high heat. Add the garlic, ginger, and onion, and cook for 1 minute, stirring regularly to prevent burning.

Build the dal:

• Add all remaining ingredients — lentils, greens, coconut milk, lime juice, curry powder, cumin, pepper, salt, tamari, and maple syrup.
• Bring to the boil, stirring occasionally to ensure nothing sticks to the bottom. Reduce to a simmer and cook for 2–3 minutes, until heated through and creamy.

Serve and garnish:

• Remove from the heat. Spoon into bowls and garnish with a drizzle of coconut milk, roasted pumpkin, and pickled red onion.
• Scatter over some fresh coriander or chilli flakes, and serve with warm pitta soldiers or rice on the side.

Soften the dates (if needed):

• If your dates are firm or dry, soak them in hot water for 5–10 minutes, then drain well.

Blend the base:

• In a food processor, pulse 100g nuts until finely ground.
• Add 200g pitted dates, 2 tbsp nut butter, 15g cocoa powder, 1 tsp vanilla, pinch of salt, and optional espresso powder.
• Blend until the mixture becomes a sticky dough that holds together when pressed. Add 2–3 tbsp water as needed to help it come together.

Roll into bites:

• Scoop about 1 tbsp per bite and roll into balls. Place on a lined tray or plate. Chill in the fridge or freezer for 10–15 minutes to firm up.

Melt the chocolate:

• In a small bowl, melt 150g dark chocolate with 1 tsp coconut oil (optional) using a bain-marie or microwave in short bursts.

Coat and finish:

• Dip each chilled bite into the melted chocolate, place back on the tray, and sprinkle with flaky sea salt.
• Chill again until the chocolate is fully set.

Store:

• Keep the bites in the fridge for up to 1 week, or freeze for longer storage.

• To start the bug, place 100g finely chopped carrot or beetroot, 10–15g chopped ginger, 2 tsp brown sugar, and 200ml filtered water into a sterilised 1-litre jar. Stir until the sugar dissolves, cover loosely with a clean cloth or lid, and label with the start date.
• Feed the bug daily for the next five days by adding 10–15g finely chopped ginger and 1 tsp brown sugar each day, stirring thoroughly after each addition. This daily feeding keeps the beneficial bacteria and wild yeasts alive and encourages fermentation. You should begin to notice gentle bubbling and a sweet, slightly yeasty aroma after a few days — a good sign that it’s becoming active.
• Open the jar once a day to release gas and prevent pressure building up. After five days, the bug should smell pleasantly yeasty and slightly sweet, with visible bubbles rising to the surface. At this stage, it’s ready to use in homemade sodas.
• Once active, store your bug in the fridge with a loose-fitting lid. Feed it once a week with 10g chopped carrot or beetroot and 1 tsp sugar to keep it healthy. To reactivate the bug before using it again, leave it at room temperature and feed daily for one to two days until bubbly.
• To make the Immunity Soda, combine 300ml fresh carrot juice, 150ml ginger tea or juice, the juice of one lemon, and 1½ tbsp maple syrup in a large jug. Stir well to mix. Add 50ml of your active carrot or beetroot bug, then top up with 500ml filtered still or sparkling water, stirring gently to combine.
• Pour the mixture into swing-top bottles or jars with tight-fitting lids, leaving about 3cm of headspace at the top. Leave the bottles at room temperature for 24–48 hours to naturally carbonate, “burping” them daily to release excess pressure.
• Once the soda is bubbly and lightly fizzy, transfer it to the fridge to slow the fermentation. Serve chilled over ice for a refreshing, probiotic-rich Immunity Soda that’s full of life and flavour.

Roast the veg