• Crumble up the tofu, mix the ingredients together for the paste if you dont have guacujang. Finely slice the scallions or green onions. Finely dice the ginger and red chilli

Blanch Cabbage Leaves:

• Fill a saucepan with just boiled water and a pinch of salt.
• Blanch cabbage leaves for 3-4 minutes, then remove and rinse in cold water to stop them from cooking further.

Prepare Filling:

• Heat a wide-bottomed frying pan over high heat.
• Add 1 tbsp sesame oil, followed by the crumbled tofu, rice and pinch of salt. Cook for 4-5 minutes, stirring regularly.
• Once tofu starts to turn golden, add the tamari, grated ginger, scallions, chilli, and guacujang or the dressing. Mix well and cook for an additional 2-3 minutes, stirring regularly. Juice in ½ the lemon and taste and adjust the seasoning to your liking. Transfer this filling to a bowl and rinse the frying pan quickly.

Make the quick fire miso

• In blender add all the ingredients for the miso and blend till smooth. Taste and adjust the seasoning to your liking. Heat up on the stove till gently boiling.

Assemble Rolls:

• Lay out 1 cabbage leaf and carefully cut the thick part of the stem as its often too tough to eat. place approximately 2 tbsp of the tofu and mushroom filling in the centre.
• Carefully roll up the cabbage, folding in the sides as you go to create a mini burrito-like shape. Repeat with remaining cabbage leaves and filling.

Serve:

• Add 1-2 cabbage dumplings to a bowl and carefully pour in the warm miso

Preheat the airfryer

• Preheat to 200°C and line the basket with parchment paper.

Mix the granola

• In a bowl, combine the oats, nuts, seeds, maple syrup, coconut oil and ground cinnamon. Mix until everything is evenly coated.

Airfry

• Spread the mixture evenly in the lined airfryer basket. Cook for 10 minutes, then remove and stir well to ensure even toasting.

Finish baking

• Return to the airfryer and cook for a further 10 minutes until golden and fragrant.

Cool and add fruit

• Transfer to a bowl to cool completely. Once cooled, stir in the dried fruit.

Serve

• Enjoy with yoghurt, milk, or as a snack on its own.

Storage:

• Keep in an airtight container at room temperature for up to 2 weeks, or freeze for up to 1 month.

• Preheat the oven to 180°C and line a baking tray with baking parchment.
• In a large bowl, mix together the sesame seeds, flaked almonds, desiccated coconut and a pinch of salt until evenly combined.
• Add the tahini and maple syrup, mixing well until everything is evenly coated.
• Tip the mixture onto the lined baking tray and press it down firmly so it spreads evenly to about ½ cm thick.
• Bake for around 15 minutes, until golden brown. Remove from the oven and leave to cool completely.
• Melt the dark chocolate using a bain-marie or microwave.
• Pour the melted chocolate over the brittle and spread it out to create an even layer. Sprinkle with a pinch of sea salt if you like, then leave to set.
• Once firm, break into shards for a delicious, healthier snack.

Make the Rosti Base

• Grate the potatoes (and onion if using)
• Squeeze out as much liquid as possible – the drier, the crispier.
• Mix with flour, salt, pepper and olive oil.
• Press firmly into a lined or well-oiled round baking dish or ovenproof pan.
• Bake at 190°C for 30–35 minutes until golden and crisp.

Spinach & Basil Pesto Mash

• Boil the potatoes until soft, then drain well.
• Wilt the spinach, squeeze out excess liquid, and finely chop.
• Mash the potatoes with oil, oat milk, salt and pepper.
• Stir through the spinach and The Happy Pear Lovely Basil Pesto, creating a creamy, green mash.
• Spread evenly over the baked rosti base and smooth the top.

Gratin Top

• Toss the sliced potatoes with a little olive oil, salt and pepper.
• Arrange in overlapping layers over the mash.
• Brush generously with The Happy Pear Sun-Dried Tomato Pesto for a golden orange topping and burst of flavour!

Bake

• Cover loosely with foil and bake at 190°C for 30 minutes.
• Remove foil and bake for another 20–25 minutes until golden and tender.
• Finish with an extra brush of The Happy Pear Sun-Dried Tomato Pesto for colour and flavour.

To Serve

• Let it rest for 10 minutes, then slice and serve.
• Great with a simple green salad or some steamed greens on the side.

Start the lentil ragu

• Preheat the oven to 180°C fan (200°C conventional). Drain and rinse the lentils.
• Heat olive oil in a large ovenproof pan or casserole dish over medium heat.
• Add onion, and carrot and cook for 5–6 minutes until softened.
• Add garlic, oregano, smoked paprika and chilli flakes . Cook 1 minute until fragrant.
• Stir in tomato paste and cook another minute to deepen flavour.
• Add chopped tomatoes, lentils, salt and pepper and veg stock. Stir well and bring to a gentle simmer. Taste and adjust the seasoning to your liking.
• The sauce should be quite loose, as the pasta will absorb liquid while baking.

Make the tofu ricotta

• Finely chop the basil leaves and add to a bowl. Crumble the tofu into the bowl with your hands or a fork. Add the miso, lemon juice, salt and pepper, garlic, basil
• Mix well. Add plant milk a little at a time until it becomes creamy but still thick enough to stuff.
• Taste and adjust seasoning to your liking .

Stuff the shells

• Take each uncooked pasta shell and fill it with about 1 tbsp tofu ricotta.
• Nestle the stuffed shells directly into the simmering lentil ragu in the pan, ricotta side up.
• Push them gently into the sauce so they’re partially submerged but still visible on top.

Bake

• Cover the pan with a lid or foil and bake for 25 minutes or until the pasta is cooked and soft..
• Remove the lid and bake for another 5 minutes until the pasta is tender, the sauce is thick and bubbling, the ricotta is lightly golden on top

Finish & serve

• Drizzle with olive oil and scatter over fresh basil or parsley.
• Serve straight from the pan with crusty sourdough or a simple green salad

Prepare the ingredients:

• Peel and finely slice the onion. Drain and rinse the butter beans. Finely chop the fresh coriander.

Sauté the onion:

• Heat a frying pan over high heat. Add the olive oil or vegan butter. Once hot, add the onion and cook for 3–4 minutes, stirring occasionally, until softened and starting to brown.

Add beans and flavour:

• Stir in the drained butter beans, chilli powder, and sun-dried tomato pesto. Cook for 2 minutes, stirring occasionally to coat everything well.

Make it creamy:

• Pour in the coconut milk and stir to combine. Add the spinach and lemon juice, and cook briefly until the spinach wilts.

Season and serve:

• Taste and adjust seasoning with salt, pepper, or more lemon if needed.
• Serve hot with cooked rice, quinoa, or crusty bread, and finish with a generous sprinkle of fresh coriander.

Make the Almond Shortbread

• In a bowl, mix all ingredients until a sticky, moldable dough forms. Press evenly into a lined small square or loaf tin. Place in the freezer or fridge for 15–20 minutes to firm up.

Make the Peanut Caramel

• Mix everything together in a bowl until smooth and glossy and caramel like.

Assemble

• Carefully blob spoonfuls of the peanut butter caramel evenly over the cooled almond base. Spread it out ensuring that the almond base stays intact. Place in the freezer for 20 minutes to firm up. Melt the dark chocolate. Pour over the caramel layer and spread evenly. Chill in the fridge for 30 minutes until set.

To Serve

• Slice into bars or fingers to mimic the shape of a Twix bar. Store in the fridge for up to 1 week (or freeze for longer).

Start the base

• Peel and finely dice the onion and garlic. Heat the olive oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 5–7 minutes until soft and lightly golden, add the garlic and cook for a further 2 mins.

Blend the sauce

• Into a blender add the cold veg stock, spinach, kale, juice of ½ lemon and blend till smooth.

Build the beanotto

• Add the beans to the onions and garlic and stir well. Pour in the green sauce a ladle at a time, stirring gently and allowing it to simmer and thicken, much like a risotto. Continue for 5 minutes until creamy and rich.

Season and enrich

• Stir in The Happy Pear Basil Pesto along with the peas, lemon zest and juice and season well with salt and pepper. If asparagus, stir them in now and cook for a further 2–3 minutes until just tender. We recommend frying off the asparagus in a separate pan before adding.

Finish and serve

• Remove from the heat and fold through the chopped parsley. Taste and adjust seasoning if needed.
• Serve hot, topped with finely sliced fresh chilli, a dollop of coconut yoghurt and extra parsley and a wedge of lemon

• Preheat the oven to 180°C (350°F). Line a brownie tin (approx. 23x23cm / 9×9 inch) with baking parchment.
• In a large bowl, mix together the almond flour, oats, maple syrup, plant milk, and almond extract until smooth. Pour into the prepared tin and spread evenly.
• In a separate bowl, stir together all filling ingredients until a thick, spreadable paste forms.
• Drop spoonfuls of the filling over the base. Sprinkle with flaked almonds and lightly press them in. Drizzle with maple syrup.
• Bake for 35–40 minutes until golden brown and set. Allow to cool fully before slicing into 16 squares.

• Prepare the Cashews: Place the cashew nuts in a small pot and cover with boiling water. Simmer gently for 5-10 minutes, then drain and rinse.
• Cook the Pasta: Fill a large saucepan with boiling water and add 1 tbsp of salt. Add your pasta and cook according to package instructions.
• Prepare the Vegetables: Peel and finely slice the onion and garlic. Finely chop the mushrooms.
• Cook the Onion and Mushrooms: Heat a large wide bottom pan over high heat. Add 1 tbsp of oil (or a few sprays of oil), followed by the onions and ½ tsp of salt. Reduce the heat to medium and cook for 4-5 minutes stirring until the onions brown slightly. Stir occasionally. Add the chopped mushrooms and garlic and cook for another 4-5 minutes. Stir in the tamari, cook for an additional minute, then turn off the heat.
• Prepare the Cashew Sauce: While the mushrooms are cooking, make the cashew sauce. Add the drained and rinsed cashew nuts and the rest of the sauce ingredients to a blender or food processor. Blend at high speed until smooth. Add the creamy cashew sauce to the pan, then turn the heat to medium. Cook for 1-2 minutes, stirring continuously, to allow the sauce to thicken.
• Combine the Pasta, Sauce & Mushrooms: Drain the cooked pasta, reserving some pasta water. Mix the pasta into the sauce, making sure the pasta is well coated. If the sauce is too thick, add reserved pasta water until you reach your desired creamy texture. If it is too watery, cook for a few minutes stirring constantly to avoid sticking. Taste and adjust seasoning with salt and black pepper as needed. Add the mushrooms and mix through.
• Garnish and Serve: Optionally, garnish with finely sliced fresh red chilli and/or fresh oregano or thyme. Serve hot and enjoy your creamy, comforting pasta!

• Preheat the oven to 200°C and line a baking tray with baking parchment.

Prepare the tofu:

• Using a box grater, grate the tofu into small mince-like pieces.

Mix:

• In a bowl, combine the grated tofu, ginger, cornflour and tamari. Mix well so everything is evenly coated.

First bake:

• Spread the tofu evenly on the lined tray. Lightly spray or drizzle with a little oil.
• Bake at 200°C for 15 minutes until starting to dry and lightly firm.

Make the BBQ sauce:

• While the tofu is baking, mix all BBQ sauce ingredients together in a bowl.

Second bake:

• Remove the tofu from the oven and toss thoroughly with the BBQ sauce until well coated.
• Return to the oven and bake again at 200°C for 10–15 minutes, until crispy and cooked through.

To Serve

• Use as a punchy sandwich filling, taco mince, loaded baked potato topper, or stir through grains and salads for a smoky protein boost.

• Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
• Mash the banana in a bowl until completely smooth.
• Mix the dough: Add the peanut butter (or almond butter), protein powder, oat milk, salt, and maple syrup. Stir until the mixture comes together into a soft dough.
• Shape the cookies: Divide into 4 equal portions (you can make 4–6 smaller cookies if preferred). Roll into balls and place on the prepared tray. Flatten slightly with a fork.
• Top (optional): Sprinkle with chocolate chips and a pinch of flaky sea salt.
• Bake for 12–15 minutes, until golden brown around the edges.

• Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger, chop the scallions, and halve the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
• Heat the oil in a large non-stick pan over high heat. Add the garlic and ginger to the pan, then reduce the heat to medium. Cook for 2 minutes, stirring occasionally.
• Add the scallions, cherry tomatoes, coriander stalks, and 1 tsp of salt to the pan. Cook for a further minute.
• Add the coconut milk, lentils, and chickpeas. Stir well. Then, add the curry powder, ground cumin, turmeric, remaining salt, black pepper, tamari/soy sauce, and lime juice. Bring to a boil, then reduce to a simmer for 5 minutes.
• A few minutes before serving, add the spinach to wilt. Taste and adjust seasoning if needed.
• Serve with toasted pitta breads, fresh coriander, and chilli flakes, if desired. Enjoy!

• Wash all produce thoroughly. Peel the beetroot if the skin is tough; otherwise scrub well.
• Chop the beetroot into small chunks to help your juicer or blender.
• Pass everything through a juicer, alternating between leafy greens and firmer ingredients.

Sanitize your kit

• Scald a 1-litre (4 cup) jar and a spoon with boiling water, then let them air-dry. This reduces contamination before adding the ingredients.

Dissolve the salt

• In a jug, whisk 25 g (2 tbsp) fine sea salt into 250 ml (1 cup) cooled, boiled water until fully dissolved.

Combine and mix (chunky or smooth)

• Add 250 g (1 ¼ cups) rice koji (brown or white) to the jar and pour in the salted water.

Rustic texture: Stir thoroughly so all grains are wet.

• Ultra-smooth, no-grit marinades: Blend all ~525 g (2 ½ cups) contents briefly to a coarse paste, then return to the jar.

Set the right consistency

• Ensure the solids are just submerged (a thin 3–5 mm layer of liquid above the koji). If needed, add a splash of more cooled, boiled water to cover the grains.

Ferment at room temperature

• Cover the jar loosely (or use a clip-top that self-vents). Leave at 20–24°C (68–75°F) for 5–10 days, stirring once daily to re-submerge any floating grains and aerate lightly.

Taste for readiness

• From day 5, taste a little: you’re aiming for sweet–salty, fruity/chestnut aromas, and a mellow savory finish.
• White rice koji usually finishes in 5–7 days.
• Brown rice koji can take 7–10 days and tastes slightly nuttier.

Finish and store

• When the flavor is right, blend again (optional) for a silky texture. Transfer back to the jar, close the lid, and refrigerate. Your ~520 g (2 ½ cups) shio koji keeps 4–6 weeks chilled (often longer). Stir before use; separation is normal.

How to Use

• Marinades / pre-ferments:
• Use 6–10% of food weight (e.g., 60–100 g shio koji per 1 kg vegetables/beans/tofu). Rest 12–24 hours in the fridge, then cook.
• Seasoning:
• Whisk 1–2 tsp (5–10 g) into dressings, sauces, or vegan mayo.
• Glaze:
• Brush a thin layer on vegetables before roasting to enhance browning.

Notes

• The 10% salt here is by koji weight: 250 g koji → 25 g salt.
• Keep surfaces wet to discourage mold; discard if you see fuzzy colored growth or sour/off smells.
• Brown-rice shio koji tends to be sweeter and nuttier; white-rice shio koji is cleaner and slightly quicker.

Roast the hazelnuts

• Preheat the oven to 180°C (fan 160°C) / 356°F. Spread the hazelnuts on a baking tray and roast for 8–10 minutes, until fragrant and golden. Allow to cool slightly. Rub the hazelnuts in a clean tea towel to remove most of the skins (optional).

Make the hazelnut butter

• Add all the roasted hazelnuts to a food processor and blend for 5–7 minutes, scraping down the sides as needed, until a smooth hazelnut butter forms.

Make the date caramel

• Add the soft pitted dates, coconut oil, all of the hazelnut butter (from step 2), sea salt, and 2–3 tbsp water to a food processor or blender. Blend until very smooth and creamy. If needed, add extra water 1 tsp at a time until spreadable.

Prepare the chocolate coating

• Chop the dark chocolate into small pieces and melt gently using a bain-marie or microwave in 30-second bursts. Stir until completely smooth.

Assemble the bites

• Spoon a small amount of melted chocolate into the base of each mould cavity (about one-third full). Place in the freezer for 10 minutes to partially set. Once set, spoon in the hazelnut-date caramel layer, filling another third of each mould. Finally, top with the remaining melted chocolate. (Optional: stir a few tablespoons of extra chopped roasted hazelnuts into the melted chocolate before spooning it over the top.) Smooth the surface with the back of a spoon if needed.

Set and enjoy

• Chill in the fridge or freezer for at least 30 minutes, or until fully set. Pop out of the moulds and store in an airtight container in the fridge.

Storage

• They keep for up to 2 weeks in the fridge. For the best texture, let sit at room temperature for 5 minutes before eating.

Pickle the onion

• Place the sliced red onion in a small bowl with the vinegar and water and salt. Scrunch briefly and set aside — it’ll soften and mellow while you prep everything else.

Make the refried beans

• Add the kidney beans to a pan over medium heat and heat for 2 minutes. Add the tamari, black pepper, salt and the water. Warm through, then mash roughly with a potato masher or back of a spoon. Keep chunky and creamy. Set aside.

Blend the salsa

• Add tomatoes, red onion, chilli, lime juice and salt to a blender. Pulse briefly — loose and spoonable, not smooth. Taste and adjust seasoning.

Make the guac

• Mash the avocados in a bowl, keeping some texture. Fold in chopped cherry tomatoes, salt, pepper and a squeeze of citrus.

Blend the cashew cream

• Blend all cashew cream ingredients until completely smooth and pourable. Add a splash more milk if needed.

Assemble

• Warm the tortillas. Spread refried beans down the centre, spoon over salsa, add guac, a little pickled onion and drizzle generously with cashew cream. Roll up and serve immediately.

Tips & Variations

• Extra heat: Add chilli flakes or hot sauce.
• Smoky twist: Stir ¼ tsp smoked paprika or cumin into the beans.
• Greens boost: Add shredded lettuce or baby spinach.
• Make it deluxe: Finish with coriander and a squeeze of lime.

Make the kofta mixture:

• Crumble the tofu into a large bowl using your hands. Add the tomato purée, red onion, spices, cumin seeds, lemon or lime juice, salt, pepper, chickpea flour, fresh coriander and tamari or soy sauce. Mix very well until fully combined.
• If the mixture feels a little crumbly, pulse it briefly with an immersion blender to help it bind – you still want some texture, so don’t over-blend.
• Shape the mixture into 8-10 kofta-style logs or small patties with your hands.

Cook the koftas:

• Heat the olive oil in a large frying pan over medium heat. Shallow fry the koftas for 3–4 minutes on each side, turning carefully, until golden and crisp on the outside. Remove and drain on kitchen paper.

Make the herb oil:

• Finely chop the coriander and mix with the olive oil, rice vinegar, maple syrup and chilli. Stir well and set aside.

Prepare the chopped salad:

• In a bowl, combine the diced tomatoes, cucumber and parsley. Add the olive oil and salt, then mix well to combine.

Serve:

• Warm the flatbreads. Spread each with a generous spoonful of hummus, top with the golden koftas, add a handful of chopped salad and drizzle generously with the herb oil. Serve immediately.

Prepare the dry mix

• Add the pumpkin seeds, hemp seeds, protein powder, peanut flour, goji berries (if using) and a pinch of sea salt to a large mixing bowl. Stir well to evenly distribute the protein powder through the seeds.

Warm the wet ingredients

• Place the peanut butter, maple syrup, melted coconut oil and vanilla extract into a small saucepan. Warm gently over a low heat, stirring until smooth and pourable. Do not allow it to boil.

Combine and adjust texture

• Pour the warm wet mixture into the dry ingredients and mix thoroughly using a spatula. Gradually add 3–6 tablespoons of plant milk or water until the mixture comes together into a thick, cohesive dough that holds when pressed but isn’t dry or crumbly.

Press into a tin

• Line a small baking tin (approximately 20 × 20 cm) with parchment paper. Transfer the mixture into the tin and press down firmly using the back of a spoon or damp hands to create an even, compact layer.

Chill and slice

• Refrigerate for at least 30 minutes, or until firm. Remove from the tin and slice into 10 equal bars.

Optional chocolate coating

• Melt the dark chocolate gently, then dip or drizzle over the bars. Allow to set before serving.

• Make the batter: Add all ingredients to a blender and blend until smooth.
• Cook the crepes: Heat a non-stick frying pan over medium heat and lightly oil if needed. Pour in enough batter to thinly coat the base of the pan. Cook for 2–3 minutes until set, then flip and cook for another 1–2 minutes.Repeat with the remaining batter.
• Make the Cashew Cream: Blend all ingredients until completely smooth and creamy. Add a splash more water if needed to loosen.
• Serve: Spread the cashew cream over each crêpe, add spinach and pickled red onions, then roll and serve.

Method

• Preheat the oven to 200°C (180°C fan).
• Cut the cabbage in half lengthways. Spoon the gochujang into the centre of each half and spread slightly.
• Heat an ovenproof pan or non-stick frying pan over high heat. Once hot, add 30ml (2 tbsp) olive oil.
• Place the cabbage cut-side down (gochujang side down) into the pan with a generous pinch of salt. Fry for about 5 minutes until nicely charred.
• Flip the cabbage over — the cut side should be deeply caramelised. If using an ovenproof pan, transfer directly to the oven. Otherwise, move the cabbage to a baking tray, cut-side up.
• Bake for 20 minutes, until golden, charred on the outside and soft and juicy in the centre.

Make the Herb Vinaigrette

• While the cabbage is roasting, finely chop the coriander and mix with the olive oil, rice vinegar, maple syrup and chilli. Taste and adjust seasoning as needed. You can leave it chunky or blend until smooth – whichever you prefer.

To Serve

• Spoon the hummus onto a serving plate. Place the roasted cabbage on top and drizzle generously with the herb vinaigrette.

• Melt the dark chocolate, then stir in the peanut butter and maple syrup until smooth.
• Add the puffed quinoa, pumpkin seeds, and freeze-dried raspberries, mixing well to combine.
• Roll the mixture into 8 balls and place them well spaced on a lined baking sheet or wooden board.
• Leave to cool and harden.

Storage:

• Store in an airtight container – they will keep for up to 2 weeks. Enjoy!

For each of the pancake:

• Add all ingredients for each batter to the Cusinart Blast and Go Portable blender and blend till smooth. The batter should be not to thick nor not to thin.
• Heat a non stick pan on high heat, once hot reduce to medium heat add add a drizzle of oil
• Cook for 1–2 minutes until set, flip, and cook for another minute.
• Repeat with the remaining batter.

Serving Ideas

• Fill with hummus, roasted veg, leafy greens and seeds
• Use as a tortilla alternative for tacos or wraps
• Batch-cook and store in the fridge for up to 3 days

• Make the caramel Add the peanut butter, maple syrup, vanilla extract and a pinch of salt to a bowl. Mix well until smooth and glossy. If the peanut butter is very thick, gently warm it (either sitting the jar in warm water or a few seconds in the microwave) to help it loosen. If you want the caramel runnier, add a little more maple syrup. For a thicker, fudgier caramel, mix in a bit more peanut butter. If needed, you can also add a teaspoon or two of coconut sugar to help create a more caramel-like texture.
• Melt the chocolate: Break the dark chocolate into pieces and melt gently using a bain-marie or microwave in short bursts, stirring between each, until smooth.
• Create the chocolate shells: Spoon or pour melted chocolate into the base of a silicone heart mould (or ice cube tray), just enough to coat the bottom evenly. Place in the fridge for about 10 minutes, or until just set.
• Add the caramel centre: Once the chocolate base has set, add about ½ teaspoon of the peanut maple caramel into the centre of each heart.
• Seal with chocolate: Spoon more melted chocolate over the caramel, filling the mould completely and smoothing the top if needed.
• Set and enjoy: Return to the fridge for 20–30 minutes until fully set. Gently pop out of the mould and enjoy your gooey-centred Valentine Caramel Hearts

Roast the veg

• Drain and rinse the white beans. Preheat the oven to 200°C (fan). Add the broccoli, silken tofu, red onion, garlic, ginger, olive oil and chilli powder to a large roasting tray. Toss well.
• Roast for 30 minutes, until tender and lightly golden.

Build the soup

• Transfer all the roasted veg to a large pot. Add the vegetable stock, the white beans, baby spinach and lemon juice.

Blend

• Use an immersion blender to blend until smooth and creamy. Add a little extra water or stock if you prefer a thinner soup. Taste and adjust seasoning to your liking by adding more salt, pepper, soy sauce or lemon juice..

Serve

• Ladle into bowls and finish with fresh herbs, a drizzle of coconut yoghurt and a sprinkle of dukkah for crunch.

Prepare the Brine & Ferment the Mustard Seeds

• Dissolve 10g sea salt into 500ml filtered water to create a 2% brine solution.
• Place the yellow and brown mustard seeds in a sterilized jar.
• Add the chopped chili, ½ lime and minced garlic (if using) on top of the mustard seeds.
• Pour the brine over the mustard seeds, chillies, lime and garlic, ensuring they are all fully submerged.
• Weigh the seeds down with a clean glass to keep them submerged.
• Cover loosely with a lid or cloth and let it  ferment at room temperature (18-22°C) for 5-7 days.
• Check daily for bubbles and a tangy aroma.

Blend & Adjust

• Drain the fermented mustard seeds, reserving the brine.
• Blend the seeds with 2 tbsp of reserved brine and add more until you reach your desired texture. Blend for longer if you want a smooth homogenous mustard or for less time if you want a chunky wholegrain mustard.
• Stir in maple syrup and apple cider vinegar for balance and ensure to season to taste adding more salt or vinegar till you reach your desired taste.

Store & Age for Flavor Development

• Transfer the mustard to a clean, sterilized jar.
• Store in the fridge, where it will continue to develop flavor over time.
• For best taste, let it mature for 1-2 weeks before using.

Make your broth:

• Peel and finely dice the ginger and garlic and finely chop the chilli. Finely dice the stalks of the fresh coriander
• Heat a large saucepan on high heat, once hot add the sesame oil along with the prepared ginger, garlic, chilli and coriander stalks and fry to 2 mins.
• Add in the thai red curry paste along with the miso, veg stock, maple srup, juice of ½ lime and bring to a gentle boil. Leave to simmer for 2-3 mins.
• Taste and adjust the seasoning to your liking, it should be strong and spicy and super tasty.

Cook the noodles:

• Add in the noodles to the broth and cook according to the pack instructions.

Cook your mushrooms

• In a separate frying pan, put on high heat and once hot add the olive oil followed by the mushrooms, and fry for 3-4 mins on each side pressing down with a lid to encourage more browning and caramelisation. Mix together the dressing (the tamari, maple syrup and vinegar) Once golden brown, add the dressing, turn the heat to medium and cook on each side until the sauce has been absorbed. This should take approx 2 mins. Turn off the heat.

Prepare your toppings:

• Prepare your veg to serve; cut the carrots into match sticks or grate them, finely slice the scallions and radishes and roughly chop the coriander.

Serve:

• To serve, add some noodles to a bowl followed by enough broth to cover the noodles, decorate with some carrot, scallions, radish, some pickled red onions and a mushroom on top. Repeat with the rest of the servings.

Make the cookie dough layer

• Add the cashew nuts, maple syrup, vanilla extract and sea salt to a food processor. Blend until the mixture comes together into a soft dough. Remove to a bowl and fold through the chocolate chips or cacao nibs.
• Line a plate or small tray with parchment paper. Press the cookie dough evenly onto the base, flattening it to about 1cm thick.

Make the brownie layer

• Wipe out the food processor, then add the dates, almonds or walnuts, nut butter, cocoa powder, vanilla, sea salt and espresso powder (if using). Blend until thick and fudgy, adding 1–2 tablespoons of water as needed to help it come together.
• Spread the brownie mixture evenly over the cookie dough layer.

Add the chocolate topping

• Melt the chocolate chips gently (using a bain-marie or microwave). Pour the melted chocolate over the brownie layer and spread evenly. Sprinkle with a little sea salt if you like.

Chill and serve

• Place in the fridge for around 30 minutes, or until fully set. Once firm, slice into chunks or bars and enjoy.

Pickled Cucumbers Method:

• Slice the cucumber into slices that are approx 1cm thick (he thinner you slice them the quicker they pickle), peel a finely slice the red onion and slice the chilli into thin slices.
• Add a layer of sliced red onion at the bottom followed by a layer of sliced chilli, by a layer of cucumber by a later or dill and repeat.
• In a small jug or glass combine the vinegar, water, maple syrup and salt. Mix well and pour over the cucumbers and veg ensure they are all ideally covered.
• Seal the jar, and place in the fridge.
• They’ll be flavourful in an hour or two, but best after 24 hours. Keeps for up to 2–3 weeks in the fridge. The longer you leave the more broken down the cucumbers will become.

Fermented Cucumbers Method:

• Slice the cucumber into quarters lengthwise and similarly slice the chillies (remove the seeds if you want it to be less spices). Peel and finely slice the red onion . Pack the sliced red onions, cucumbers and chilli tightly into a clean jar or crock. Tuck in the dill, onion and any spices around them.
• Weight the total weight of the veg and multiply by .03 or 3%, this will be the amount of salt to add. (normally with lactic acid fermentation 2% is applied but we want the cucumbers to be firmer so we will increase the salt level).
• For example if the total weight of the cucumbers, red onion, chillies, dill and spices weight 500g x 3% = 15. So we have to add 15g of salt.
• Add the salt to the jar and submerge the veg in water. Add a weight to keep the veg under the water. Lactic acid fermentation or natural pickling is an anerobic process which means without oxyegen so the veg must be under water.
• Leave at room temperature (18–22°C) for 3–5 days. Taste daily after day 3. When you’re happy with the flavour and tang, seal and refrigerate.
• They’ll continue to slowly ferment in the fridge but will keep well for a few months.

• 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.

• Peel your oranges and lemons.
• Add all of the ingredients into Nama J2 juicer and juice except the black pepper and coconut oil and juice. Melt the coconut oil in a pot and add the fresh juice along with the ground black pepper and mix.
• Drink a 50ml shot each day for an immune boost or freeze in an ice tray and dissolve in hot water for a beautiful immunity tea

Build the base

• Heat the olive oil in a large pot over a medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and sweet. Add the garlic, thyme and chilli flakes and cook for another minute.

Add depth

• Stir in the sundried tomatoes, then pour in the white wine. Let it bubble and reduce for 2–3 minutes to cook off the alcohol.

Beans & broth

• Add the beans and vegetable stock along with the 1 tbsp of miso. Bring to a gentle simmer and cook for 8–10 minutes. Mash some of the beans with the back of a spoon (or briefly blend a cupful) to thicken naturally.

Creamy finish

• Stir in the coconut milk or cream and simmer gently for 5 minutes until rich and silky.

Greens & brightness

• Add the kale and cook for 2–3 minutes until just wilted. Finish with lemon zest, a squeeze of lemon juice, salt and plenty of black pepper.

Serve

• Spoon into bowls and finish with a drizzle of olive oil and fresh herbs.

Make the Lentil Nuggets

• Mash lentils roughly in a large bowl — keep some texture.
• Stir in oats, flaxseed, nutritional yeast, onion, garlic, spices, lemon zest, salt and pepper.
• Form into small oval nuggets.
• Brush or spray lightly with olive oil.
• Airfry in one TriZone basket at 180°C for 30 minutes, flipping halfway, until golden and crisp.

Make the Crispy Spiced Quinoa

• Toss cooked quinoa with olive oil, smoked paprika, cumin, garlic powder and salt.
• Spread thinly in a separate airfryer zone.
• Airfry at 180°C for 30 minutes, shaking every 4–5 minutes until golden and crispy.

Roast Turmeric Cauliflower & Kale

• Toss cauliflower florets with olive oil, turmeric, cumin, salt and pepper.
• Airfry at 180°C for 30 minutes, until tender and golden at the edges.
• Add kale for the final 4–5 minutes, allowing it to crisp slightly without burning.

Make Avocado Cream

• Blend avocado, lemon juice, garlic, and salt until smooth.
• Add water or plant yoghurt gradually until drizzleable.

Assemble the Nourish Bowl

• Place roasted turmeric cauliflower & kale as the base in each bowl.
• Spoon over crispy spiced quinoa.
• Nestle lentil nuggets on top.
• Drizzle generously with avocado cream.
• Add a small mound of crimson sauerkraut.
• Finish with fresh herbs and 10 g seeds per bowl (remaining can be sprinkled).
• This is a super filling, colourful, and nourishing meal that works beautifully for meal prep or a weekend treat.

For the base layer:

• Process cashews in a food processor until a flour-like consistency is obtained.
• Add dates, cocoa powder and coconut oil to the processor and blend until the mixture starts to come together.
• Line a brownie tray (23cm x 18cm x 5cm deep) with baking parchment
• Transfer the base mixture to the tin, spread evenly, and using the back of a tablespoon press firmly into the base to compact it.

For the caramel layer:

• Without cleaning the food processor, add the dates, peanut butter, coconut oil, and water. Blend until super smooth and caramel-like, adding more water if needed to achieve a smooth consistency. This may take from 5 to 10 mins
• If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.
• Spread the caramel evenly over the base layer, using baking parchment on top to help smooth it out.

For the chocolate layer:

• Melt the chocolate and coconut oil together using a water bath, bain-marie or a microwave.
• Gently pour the melted chocolate over the caramel layer and spread it to create an even topping.

Refrigerate the tart for at least 30 minutes to allow the chocolate to set solid.

To serve, sprinkle coarse salt flakes on top if desired. Use a hot knife to slice the tart, which helps prevent the chocolate from cracking.

Air-fry the Veg

• Peel and finely chop the onion, ginger and garlic and finely slice the carrots. Add the carrots, onion, garlic and ginger to a large bowl.
• Drizzle with the oil, season with a pinch of salt and toss well.
• Transfer to the air fryer and cook at 180°C for 25 minutes, shaking halfway, until soft and lightly caramelised.
• Make the toppings

Make the Crispy chickpeas :

• Drain and rinse the chickpeas. Toss them with the oil, paprika and salt and mix well. Air fry at 190°C for 10–12 minutes, shaking halfway, until golden and crispy.

Cook the Tofu:

• Rip the tofu up into chunks that are approx 1-2cm cubed. Toss the tofu with the cornflour, pinch of salt and the garlic powder and mix well, next add the tamari and mix well and finally add bread crumbs and mix until coated. Spay with a little oil and air fry at 190°C for 15-20 minutes, shaking halfway, until crunchy.
• In a small bowl mix together the chilli powder and oil and mix well.

Blend the Soup:

• Take the soup out ensuring that the carrots are soft. Add the roasted veg to a large pot or bowl.
• Add the thai red curry paste, coconut milk, vegetable stock, tamari and lime juice.
• Use an immersion blender to blitz until completely smooth and creamy.
• Gently heat on the hob for 5–10 minutes, stirring, until hot.
• Taste and adjust seasoning — add more lime, salt, curry paste or a touch of sweetness if needed.

To Serve:

• Ladle the hot soup into bowls and top with:
• Crunchy tofu cubes
• Spiced chickpeas
• Fresh coriander
• Extra coconut milk drizzle
• A drizzle of chilli oil
• Lime wedges

Preheat the Oven

• Start by preheating your oven to 200°C (around 400°F) so it’s ready for baking by the time everything is assembled.

Prepare the Vegetables

• While the oven is heating, take a few minutes to prepare your veggies. Slice the green onions, chop up the pak choy, and give the mushrooms a rough chop if they’re on the larger side. Cut the tofu into bite-sized cubes. Feel free to add any other veggies you have on hand—it’s a flexible recipe!

Assemble Everything in the Baking Tray

• In a large baking tray, add the brown rice noodles, tofu, mushrooms, green onions, and pak choy. Pour over the coconut milk, tamari or soy sauce, lemon juice, garlic, ginger, chilli powder, coconut sugar or maple syrup, and water. Use your hands or a spoon to gently toss everything together, making sure the noodles are fully coated in the sauce. This will help the flavours mingle as it bakes.

Bake to Perfection

• Place the tray in the preheated oven and bake for 20-25 minutes. About halfway through, give everything a quick stir to ensure even cooking. You’ll know it’s ready when the sauce has thickened a bit and the noodles are tender.

Final Touches

• Remove the tray from the oven, give it a good mix to combine all the flavours, and then garnish with any extra toppings you like—maybe fresh herbs, sesame seeds, or a squeeze of lime for an extra zing.

Serve and Enjoy!

• Dish up this cosy, flavour-packed meal and enjoy a bowl of delicious comfort food. Perfect for a satisfying weeknight dinner!

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.

Parboil the potatoes

• Add the potatoes to a sauce pan and fill with water until the potatoes are covered and 1 tsp of salt and bring to a boil, reduce to a simmer and cook for 15 mins until the potatoes are ¾ cooked. Drain and set aside

Make the Filling

• Peel and finely dice the onion, garlic and finely chop the carrot and celery into a tiny dice. Drain and rinse the lentils.
• Heat olive oil in a large pan over medium heat.
• Add onion, carrot, and celery. Cook 5–6 minutes until softened.
• Add garlic, along with 3-4 tbsp of veg stock to deglaze the pan and cook for 1 minute more.
• Add mushrooms along with a pinch of salt and cook for 7–8 minutes stirring occasionally until softened and browned.
• Stir in lentils, tamari, smoked paprika, thyme, and tomato purée. Cook for 2 minutes.
• Add vegetable stock and simmer with the lid off for 7-10 minutes until thickened. Season with salt and pepper to taste.

Prepare the Potato Topping

• Preheat the oven to 200°C / 180°C fan / 400°F.
• Carefully slice the par boiled potatoes into 1cm slices and toss with olive oil, garlic powder, salt, and pepper.

Assemble the Pie

• Spread the filling evenly in a large ovenproof dish.
• Drizzle or dollop the sun-dried tomato pesto over the filling.
• Layer the potato slices over the top, slightly overlapping like a gratin.
• Bake for 35–40 minutes until potatoes are golden and tender.

Serve

• Rest for 5 minutes before serving.
• Optional: drizzle a little more sun-dried tomato pesto on top for extra colour and flavour.

Prepare the Tofu:

• Place the block of tofu on a cutting board with a chopstick or similar object on either side.
• Slice the tofu in vertical lines, stopping at the chopsticks to avoid cutting through.
• Flip the tofu and repeat with horizontal slices to create the accordion effect.

Make the Miso Glaze:

• In a small bowl, whisk together the miso, maple syrup, rapeseed oil, lemon juice, gochugaru, grated ginger, and garlic until smooth.

Glaze and Roast:

• Preheat your oven to 200°C (400°F).
• Place the accordion tofu on a lined baking tray. Use a brush or spoon to coat the tofu thoroughly with the miso glaze, ensuring it seeps into the cuts.
• Bake for 20–25 minutes, basting halfway through with any remaining glaze, until golden and slightly crisp.

Prepare the Vegetables and Base:

• While the tofu bakes, julienne the carrots and prepare your kimchi and cooked rice or quinoa.

Assemble:

• Serve the roasted accordion tofu on a bed of rice or quinoa.
• Top with julienned carrots and a dollop of kimchi.

Optional Garnishes:

• Add sliced green onions, sesame seeds, or a drizzle of toasted sesame oil for extra flavor.

Ferment the chillies and beetroot (7–10 days)

• Place the halved chillies, beetroot, carrot, garlic, and ginger into a 1 L sterilised jar.
• Add 12 g (2 tsp) sea salt and mix gently.
• Pour in filtered water until all ingredients are just covered.
• Weigh down the contents with a clean fermentation weight or small plate to keep everything submerged.
• Seal the jar loosely, label with the date, and leave at room temperature for 7–10 days.
• Open the lid every 2 days to release pressure.

Prepare for blending

• After fermentation, transfer all contents of the jar to a blender.

Blend the sauce

• Add vinegar, maple syrup, tamari or miso, salt, black pepper, and water.
• Blend until smooth.

Strain and season

• For a smoother texture, strain the sauce through a fine sieve.
• Taste and adjust the seasoning to your preference—add more maple syrup for sweetness, vinegar for tang, or tamari/miso or salt for depth.

Bottle and store

• Use a funnel to pour the finished sauce into sterilised bottles or jars.
• Store in the fridge for up to 3 months.

Notes & Tips

• The sauce has a deep ruby colour from the beetroot.
• Heat level depends on the variety of chillies used.
• Adding a small cooked or roasted beetroot before blending gives a richer flavour and colour.
• Makes a thoughtful homemade gift—label with the date and keep refrigerated.

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.

• Blend the cookie dough base: In a food processor or blender, blend cashew nuts, pitted dates, oat milk, vanilla extract, and a pinch of salt until it comes together into one big ball.
• Fold in the chocolate chips: Remove the dough from the processor, place it in a bowl, and fold in the chocolate chips or cacao nibs.
• Flatten the dough: Line a plate with parchment paper. Place the cookie dough on top and flatten it into a large cookie shape, approximately 1cm (0.4 inches) high.
• Melt the chocolate topping: Melt the chocolate chips and pour the melted chocolate evenly over the flattened cookie dough. Sprinkle with a little sea salt for extra flavour.
• Set in the fridge: Transfer to the fridge and allow it to set for 30 minutes.
• Slice and serve: Once the chocolate has hardened, remove from the fridge, slice into chunks, and enjoy!

• Preheat the oven to 200°C.
• Drain and rinse the chickpeas and butterbeans.
• Quarter the cherry tomatoes, remove the basil leaves from the stalks, and finely slice the spring onions.
• Add the drained beans to a casserole dish, followed by the cherry tomatoes, basil, and spring onions.
• Stir in the pesto and oat milk, then mix well. Taste and adjust the seasoning to your liking.
• Sprinkle over the breadcrumbs, mixed herbs, a pinch of salt, and a drizzle of olive oil.
• Bake for 15 minutes.
• Remove from the oven and enjoy!

Melt the chocolate

• Gently melt the dark chocolate in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave, stirring until smooth.

Blend the tofu and chocolate

• Add the silken tofu to a blender or food processor.
• Pour in the melted chocolate, orange zest, sea salt, and pomegranate juice.
• Blend until completely smooth and creamy. Taste and adjust with more salt or zest if desired.

Chill to set

• Spoon the mousse into serving dishes or ramekins.
• Chill in the fridge for at least 1–2 hours to set.

Serve

• Garnish with extra orange zest, pomegranate seeds, or a sprinkle of cocoa if you like.

• Blanch the greens in boiling water for 30 seconds, then drain.
• Add everything to a blender and blitz until smooth and vibrant green.
• Toss through hot pasta, loosening with a splash of pasta water if needed.

• Add everything to a high-speed blender.
• Blend until thick, creamy, and smooth.
• Adjust thickness with a splash more water or plant milk.
• Taste and tweak sweetness if needed.

• Preheat the oven to 190°C (fan oven).
• Cut pastry circles – Using a large plate or bowl about 8–10 inches in diameter, cut out three circles from the puff pastry sheets.
• Layer with pesto – Place one pastry circle on a baking sheet lined with baking paper. Spread 2 tablespoons of pesto evenly over it. Repeat with the second pastry circle and another 2 tablespoons of pesto. Top with the third pastry circle to form a layered stack.
• Mark the centre – Press gently into the centre of the stacked pastry with an egg cup or champagne flute to create a shallow impression (this helps keep the centre intact during twisting).
• Cut into segments – Using a sharp knife, cut the stacked pastry into 16 even slices, cutting from the edge towards the centre but stopping before you cut all the way through the centre indentation.
• Twist the segments – Take two adjacent slices and twist them away from each other twice, then pinch the ends together to seal. Repeat this with all pairs, creating a star shape.
• Brush with plant milk and bake – Lightly brush the top of the pastry star with plant-based milk. Bake in the oven for 20–25 minutes or until golden and puffed.
• Serve warm – Let cool slightly before serving, perfect with salads, dips, or on its own.

Preheat the oven

• Preheat to 160°C (320°F) and line a baking tray with parchment.

Make a caramel

• Add 90g maple syrup to a small saucepan and bring to a gentle simmer over medium heat.
• Cook 3–4 minutes, stirring occasionally, until it begins to thicken and bubble steadily.
• Add 60g vegan butter and cook another 3–4 minutes, stirring, until the caramel becomes glossy, foamy on top and slightly resistant when stirred. It should look thick enough to coat a spoon, not runny.

Add the binder

• Remove the pan from the heat and whisk in 3 tbsp ground almonds, sea salt and vanilla + orange zest (if using). Let sit 30 seconds — the caramel should noticeably thicken. If still loose whisk in 1 more tbsp ground almonds.

Fold in the festive mix-ins

• Stir in flaked almonds, goji berries/ freeze dried raspberries, pistachios/pumpkin seeds and desiccated coconut. The mixture should now be nut-heavy and spoonable, not pourable.

Shape the Florentines

• Spoon heaped teaspoons onto the tray. Use the back of the spoon (or fingers) to gently flatten into small rounds. Leave space – they will spread a little, but much less than before.
• Optional for extra-perfect rounds: Chill shaped Florentines 5 minutes before baking.

Bake

• Bake for 8-10 minutes, until the edges are deep golden and the centres look set and glossy, not liquid. They will firm up as they cool.

Cool completely

• Leave them on the tray until fully crisp and hardened. Moving too early will break them.

Optional chocolate drizzle

• Dip or drizzle with melted dark chocolate and sprinkle with festive red goji or freeze-dried berries. Allow to set.

• 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