• 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.

• 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

• Preheat the oven to 200°C (390°F). Roughly chop the pumpkin (skin on, seeds removed), carrots, and leeks. Slice the ginger. Place everything on a baking tray along with the whole bulb of garlic. Drizzle with olive oil, sprinkle with a pinch of salt, and roast for 30–35 minutes, until soft and caramelised.

Prepare the garlic

• Once roasted, allow the garlic to cool slightly, then squeeze the soft, sweet cloves from their skins.

Make the soup

• Transfer the roasted veg and garlic into a large saucepan. Add the vegetable stock, coconut milk, and cumin. Bring to a simmer for 5 minutes to let the flavours meld.

Blend until smooth

• Using an immersion blender, blend until silky smooth. Taste and adjust seasoning with salt, lemon or lime juice (and a little extra chilli if you like heat).

Serve

• Ladle into bowls and finish with a drizzle of coconut yoghurt and a sprinkle of roasted pumpkin seeds.

• Line a baking tray with parchment paper.
• Peel the clementines and separate into segments.
• Melt the dark chocolate gently in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave.
• Spread the melted chocolate evenly onto the lined tray.
• Arrange the clementine segments on top of the chocolate.
• Scatter over the chopped pistachios, goji berries, and a pinch of sea salt.
• Leave to set in the fridge for 30 minutes, or until firm.
• Break into shards and serve.

Prep the vegetables:

• Peel and finely chop the onion and garlic. Finely dice the carrot and courgette. Roughly chop the walnuts and finely chop the basil or parsley. Drain and rinse the lentils.

Sauté the base vegetables:

• Heat the olive oil in a large, deep non-stick pan over high heat. Add the onion and cook for 2 minutes, stirring regularly. Add the garlic, carrot and courgette and cook for another 2 minutes.

Build the ragù:

• Add the walnuts, lentils, passata, tomato purée, tamari, maple syrup and sea salt. Stir well to combine.

Add the pasta and cook:

• Break the lasagne sheets into bite-sized pieces and stir them through the sauce so they are evenly spread and not stuck together. Add the vegetable stock, cover with a lid, and simmer over medium heat for 7 minutes, stirring occasionally.

Make the cashew cream:

• Blend the cashews, oat milk, olive oil, lime juice, sea salt and black pepper until silky smooth. Add a little extra oat milk to loosen if needed.

Assemble and garnish:

• When the pasta is tender and the sauce has thickened, drizzle over the cashew cream, add spoonfuls of basil pesto and sprinkle with breadcrumbs. Drizzle lightly with olive oil.

Crisp the top:

• Lightly char the surface with a blowtorch or place the pan under a hot grill for 3–5 minutes until crisp and bubbling.

Serve:

• Scatter over the chopped fresh basil or parsley and serve hot, straight from the pan.

Prep the potatoes

• Cut the potatoes (leave the skins on if you can, as this boosts fibre) into chip or French fry shapes, about 1cm thick.
• Rinse well under cold water to remove surface starch.

Ferment the chips (2–3 days)

• In a large jar or fermentation-safe container, dissolve 15g salt into 1L filtered water to make your brine.
• Submerge the raw chips fully in the brine. Weigh them down with a fermentation weight or a clean glass to keep them under the liquid.
• Cover loosely with a lid or cloth and leave to ferment at room temperature for 2–3 days. You should see small bubbles and notice a lightly sour aroma by day 2 or 3. Fermentation begins breaking down the starches, improving digestibility and enhancing flavour, while adding a gentle acidity for extra depth.

Rinse and dry

• After fermentation, drain and rinse the chips well.
• Pat them completely dry with a clean tea towel—this step is crucial for crispness.

Cook the chips

Option 1: Air fry (healthier)

• Toss the chips lightly in 15–30g (1–2 tbsp) neutral oil.
• Air fry at 200°C (392°F) for 12–15 minutes, shaking halfway, until golden and crisp.

Option 2: Oven-bake

• Preheat the oven to 220°C (428°F).
• Spread chips on a parchment-lined tray, drizzle with 30–45g (2–3 tbsp) oil, and toss to coat.
• Bake for 30–35 minutes, turning halfway, until crisp.

Option 3: Shallow fry (for maximum crunch)

• Heat oil in a deep pan to 180°C (356°F).
• Fry the fermented chips in batches for 3–5 minutes until golden.
• Drain on kitchen paper and season straight away.

To finish

• While still hot, toss the chips with flaky sea salt, chopped herbs, or cracked black pepper.
• Serve with your favourite fermented ketchup, hot sauce, or plant-based aioli.

Tips

• Don’t ferment for longer than 3 days or the chips may soften too much.
• For a probiotic twist, serve with sauerkraut or kimchi on the side.
• Save the potato fermentation brine—it’s packed with flavour and can be used to kickstart other ferments!

Preheat the oven:

• Preheat to 200°C (400°F) and position a rack in the centre of the oven.

Prepare the chia mixture:

• In a mixing bowl, combine 150g (1 cup) chia seeds with 400ml (1 & 3/4 cup) boiling water and ½ tsp sea salt. Stir well and leave to sit for 2-3 minutes until the mixture thickens to a gloopy, egg white-like texture.

Add the mixed seeds:

• Add 280g (2 cups) mixed raw seeds to the flax mixture and stir until evenly combined. Taste and add a pinch more salt if needed.

Grease and line your baking tray:

• Lightly oil a large baking tray (approx. 30 × 40cm or a half-sheet pan) and line with parchment paper. Brush the parchment with 2 tbsp oil to help the mixture spread evenly.

Spread the cracker mixture:

• Transfer the seed mixture onto the tray and spread it thinly and evenly across the surface using a spatula or the back of a spoon.

Brush with oil and salt:

• Brush the top of the spread-out mixture with the remaining 2 tbsp oil and sprinkle with a little more sea salt.

Bake in two stages:

• Bake at 200°C (400°F) for 25–28 minutes until the edges start to turn golden. Then open the oven door briefly to release steam, reduce the temperature to 175°C (350°F), rotate the tray, and bake for a further 12–15 minutes until golden brown all over.

Cool and break into pieces:

• Allow the cracker sheet to cool in the tray or on a wire rack. Once cool, snap into bite-sized crackers or rustic shards.

Store:

• Store in an airtight container for 2–3 weeks. Keeps best in a cool, dry place.

Prepare the base:

• Add the dates and almonds (or walnuts) to a food processor. Blitz until a coarse crumb forms. Add the peanut butter, cocoa powder, vanilla, salt, and espresso powder if using. Blend again until sticky and the mixture holds together when pinched, adding water 1 tbsp at a time if needed.

Fill the moulds:

• Line silicone ice cube moulds (or a 20cm x 20cm tin) with a little baking parchment if needed. Divide the base mixture evenly between 24 moulds, pressing it down firmly with damp fingers or the back of a spoon. Chill while you prepare the next layer.

Make the peanut butter filling:

• In a bowl, stir together the peanut butter, almond flour, maple syrup, coconut oil, and vanilla until smooth. Spoon a little of this mixture over each base, spreading it evenly. Return to the fridge or freezer for 10 minutes to firm.

Add the jam:

• Spoon about 1 tsp jam over each bite. Smooth the tops and chill again for at least 30 minutes until fully firm.

Melt the chocolate:

• Melt the chocolate with the coconut oil in a heatproof bowl over a pan of simmering water (or in short microwave bursts), stirring until silky smooth.

Coat the bites:

• Pop the firm bites from their moulds. Using a fork, carefully dip each one into the melted chocolate until fully coated. Let the excess drip off before placing them on a parchment-lined tray. Sprinkle with a little sea salt or crushed nuts if desired.

Chill to set:

• Place in the fridge for 20–30 minutes until the chocolate is crisp and set.

Store and enjoy:

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

Prepare the ingredients

• Remove elderberries and rosehips from their stalks. Dice the ginger and turmeric. Slice the lemon.

Simmer the base

• Place the elderberries, rosehips, blackberries, cinnamon, ginger, turmeric, black pepper and lemon slices into a medium saucepan with the water. Bring to the boil, then reduce to a gentle simmer. Cook uncovered for 30–40 minutes, stirring occasionally, until the liquid has reduced by about half.

Strain

• Remove from the heat. Mash the mixture gently with the back of a spoon to release the juices. Strain through a fine sieve or muslin cloth into a clean bowl, pressing to extract as much liquid as possible. Discard the solids.

Sweeten and finish

• While the liquid is still warm (but not boiling hot), stir in the maple syrup and a squeeze of lemon juice. Mix until fully combined.

Bottle and store

• Pour into sterilised glass bottles or jars. Store in the fridge for up to 2 months.

Prepare the tofu:

• Cut the tofu into strips approx. 6cm x 3cm x 1cm. Trim the corners to form diamond-shaped pieces. Cross hatch on both sides to help flavour absorption. Lay in a baking tray and drizzle over the tamari. Leave to marinade while you prep the buttermilk batter

Make the buttermilk batter:

• In a bowl, combine oat milk and apple cider vinegar. Let sit for 2 minutes. Whisk in flour, smoked paprika, garlic powder, and a pinch of salt to form a smooth batter.

Crush the coating:

• In a separate bowl, crush the cornflakes by hand or in a bag until coarse crumbs form.

Coat the tofu:

• Dip each tofu piece into the batter, then roll in the crushed cornflakes to coat evenly. Use one hand for wet batter and the other for dry crumbs to avoid clumping.

Bake or air fry:

• Preheat the oven or air fryer to 200°C (392°F). Place coated tofu pieces on a lined baking tray or air fryer basket, spaced apart. Spray lightly with olive oil.
• Bake or air fry for 15–20 minutes, until crisp and golden.

Make the buffalo glaze:

• In a small saucepan, combine hot sauce, vegan butter, maple syrup, and garlic powder. Heat gently, stirring until smooth and warm.

Glaze and serve:

• Toss the cooked tofu tenders in the buffalo glaze until well coated. Serve immediately with vegan ranch dip, celery sticks, or in a wrap.

Toast the coconut and make the pistachio butter

• In a dry frying pan, toast 60g desiccated coconut (¾ cup) over a medium heat for 2–3 minutes until golden and fragrant, stirring frequently. Set aside to cool.
• In a high-speed blender or food processor, blend 120g pistachios (1 cup) with 2 tbsp coconut oil until smooth and creamy, scraping down the sides as needed. This will take 3–5 minutes depending on your blender.

Combine the dry ingredients

• In a large mixing bowl, add 100g oats (1 cup), the toasted coconut, 60g chopped pistachios (½ cup), 1 tbsp chia seeds, and a pinch of sea salt. Stir to combine.

Mix in the wet ingredients

• Add the pistachio butter (about 120g / ½ cup), maple syrup, and vanilla extract. Mix well until evenly combined and sticky.

Press into a tin

• Line a small tray or loaf tin (approx. 20 × 20 cm) with baking parchment. Press the mixture evenly into the tin using the back of a spoon or damp fingers to smooth the surface.

Chocolate topping

• Melt the dark chocolate with 1 tsp coconut oil using a bain-marie or in short bursts in the microwave. Pour over the flapjack base and spread evenly. Garnish with flaky sea salt or chopped pistachios if desired.

Chill and slice

• Place the tray in the fridge or freezer for about 20 minutes, until fully set. Slice into 12 bars or squares and enjoy.

Start the bug:

• In a 3-litre sterilised jar, add 100g finely chopped ginger (and/ or turmeric, if using), 2 tbsp brown sugar, and 500ml filtered water. Stir well to dissolve the sugar. Seal with a loose-fitting lid and label with the date.

Feed daily for 5 days:

• Each day, add 10–15g finely chopped ginger (or ginger-turmeric mix) and 1 tsp brown sugar. Stir well. This daily feeding keeps the yeasts and bacteria alive and active.

Burp daily:

• Open the lid once a day for a few seconds to release any built-up gas, then reseal. This prevents pressure from building and avoids jar explosions.

Ready to use:

• After 5 days, the bug should smell yeasty and slightly sweet-like beer or sourdough. It’s now ready to use in probiotic drinks.

Storage:

• Keep the finished bug in the fridge and feed it once a week to keep it alive. It will last approx. 1 week without feeding. Bring it back to room temp and resume feeding to reactivate.

Make the base:

• In a mixing bowl, pulse or crush the oats (180g) and nuts/seeds (60g) into a coarse crumb. Add the maple syrup (100ml), nut/seed butter (120g), coconut oil (2 tbsp), vanilla (1 tsp), chia seeds (1 tbsp) and a pinch of sea salt. If the mixture feels too dry, add a splash of plant milk.

Press into a tin:

• Line a loaf tin or small tray (approx. 20 × 20cm) with baking parchment. Press the flapjack mixture evenly into the tin using the back of a spoon or damp fingers.

Optional chocolate topping:

• Melt the dark chocolate (200g) with the coconut oil (1 tsp). Pour over the flapjack base and smooth the surface. Sprinkle with flaky sea salt or crushed nuts/seeds if desired.

Chill and slice:

• Place in the fridge for 1 hour (or freezer for 20 minutes) until firm. Slice into bars or squares.

Variations

• Nut-free: Use sunflower butter or tahini.
• Protein boost: Add a scoop of plant protein powder or a handful of crushed pumpkin seeds.
• Festive twist: Mix in chopped dried figs, cranberries, or orange zest.

Make the elderberry base:

• Place the elderberries and water into a large saucepan. Bring to the boil, then reduce the heat and simmer gently for 30 minutes. Remove from the heat and allow to cool slightly. Strain the mixture through a fine sieve or muslin cloth, pressing the berries to extract as much liquid as possible.

Juice the fresh ingredients:

• Run the oranges, lemon, apples, ginger, and turmeric (or ground turmeric) through your juicer.

Combine:

• Mix the strained elderberry liquid with the fresh juice. Stir in a generous pinch of black pepper while still slightly warm so the flavours meld and the turmeric is activated.

Store and serve:

• Pour the immunity juice into airtight glass bottles or jars. Keep in the fridge for up to 4 days. Shake well before serving. Enjoy chilled, or gently warmed for a soothing tonic.

Make the tortilla cones:

• Preheat the oven to 200°C (392°F).
• Cut each tortilla in half to make 8 semi-circles.
• Roll each half into a cone shape with a pointed bottom and open top. Overlap the edges slightly and secure the seam with a wooden toothpick.
• Place seam-side down on a baking tray and lightly brush or spray with oil.
• Bake for 10–12 minutes, or until golden and crisp. Let cool slightly and remove toothpicks.

Prepare the guacamole:

• In a bowl, mash 2 avocados.
• Mix in the diced tomato, chopped red onion, garlic (powder or fresh), lime juice, and salt.
• Stir until creamy with some texture remaining.

Make the refried beans:

• In a pan over medium heat, combine kidney beans, tamari, salt, cumin, and ground coriander.
• Mash with a fork or potato masher while heating until thick and spreadable.
• Cook for 3–4 minutes, stirring occasionally, then remove from heat.

Mix the salsa:

• Combine diced tomato, chopped red onion, chopped coriander, lime juice, and a pinch of salt in a bowl. Mix well.

Assemble the cones:

• Spoon refried beans into the bottom of each tortilla cone.
• Add a layer of guacamole.
• Top with a spoonful of salsa.
• Serve immediately while the cones are still crisp!

Tips

• If making ahead, keep the cones and fillings separate and assemble just before serving.
• Add pickled jalapeños, shredded lettuce, or hot sauce for extra flair.
• These also work great with a smoky black bean filling or rice for a more filling cone.

• Toast the sourdough and tear into pieces and pop them into a large clean jar or jug. Add the raisins, 1 litre water, and the 50g of brown sugar. Stir well so the sugar dissolves.
• Cover loosely with a cloth and leave it out at room temperature for 1–2 days. You’ll start to see little bubbles and smell a tang as it begins to ferment.
• Strain the liquid through a fine sieve or muslin into a large bowl and then using a funnel pour into a clean 750ml swing top bottle, add in any extra water until the bottle is almost full along with 1 tablespoon sugar.
• Seal the jar or bottle and leave it at room temperature for another 2–3 days until it’s nice and fizzy. You will need to burp it each day which simply means opening the bottle and closing it, this simply prevents the build up of carbon too much. Keep an eye on it and once it’s bubbly enough for you and you are happy with the taste, store in the fridge to stop fermentation..
• Enjoy cold.

Prepare the vegetables:

• Clean all the vegetables thoroughly. Chop the pak choi, fennel, fennel fronds, chard leaves, and scallions into bite-sized pieces.

Weigh and salt:

• Weigh the prepared vegetables. Calculate 2% of this weight—for example, if you have 900g of veg, add 18g of sea salt. Sprinkle the salt over the veg and mix thoroughly using clean hands, gently massaging to start drawing out liquid.

Pack into jars:

• Tightly pack the salted veg into one large fermentation jar or a few smaller jars. Press down firmly as you go to remove air pockets and help release more brine.

Submerge and weigh down:

• Top up with water so the veg is fully submerged. Place a fermentation weight or clean object (like a smaller jar or cabbage leaf) on top to keep everything below the surface. This is anaerobic fermentation, so keeping the vegetables under the liquid is essential to avoid mould.

Seal and ferment:

• Close the jar loosely with a lid (or use a fermentation airlock) and leave at room temperature for 2–3 weeks. Check every few days to ensure everything stays submerged.

Taste and store:

• Begin tasting after 2 weeks. It should be pleasantly acidic, lightly salty, and still have a bit of crunch. If it’s not tangy enough, leave it for another few days. Once you’re happy with the flavour, move the jar to the fridge to slow fermentation. It will keep for several months chilled.

Melt the base chocolate and create the shells:

• Finely chop 200g dark chocolate and melt it using a bain marie or microwave.
• Spoon chocolate into each cavity of the silicone mould, filling about ⅓ of the way.
• Use the back of a small spoon to brush chocolate up the sides to form little cups.
• Place in the freezer for 15 minutes to harden.

Prepare the Dubai pistachio filling:

• In a bowl, mix 4 tbsp pistachio butter with 2 tbsp toasted desiccated coconut until well combined.
• (Optional: stir in ½ tsp maple syrup or a pinch of ground cardamom for extra depth.)

Add the pistachio layer:

• Once the chocolate base is set, spoon a small amount of the pistachio mixture into each mould, filling until about ⅔ full. Smooth the tops gently with the back of a spoon.

Make the nut-date base layer:

• In a food processor, pulse 100g mixed nuts until they resemble coarse breadcrumbs.
• Add 100g pitted dates, 2 tbsp coconut oil, and a pinch of salt. Blend for 2–3 minutes until the mixture sticks together when pressed.

Start with the chocolate

• Divide the nut-date mixture evenly among the moulds, pressing it down firmly as the top layer of each square. Chill in the fridge for 20–30 minutes or until completely set.
• Remove and enjoy!

To store:

• Keep in an airtight container in the fridge for up to 2 weeks. Best served slightly chilled.

Make the whipped coffee:

• In a small bowl or glass, combine 2 tsp instant coffee, 2 tsp maple syrup, and 2 tbsp boiling water. Whip using a handheld milk frother or whisk vigorously by hand for 2–3 minutes until light and frothy. (You can also use a small electric whisk.)

Prepare your glass:

• Fill a serving glass with ice cubes and pour over 200ml oat milk.

Top and serve:

• Spoon the whipped coffee over the oat milk. Stir gently before drinking, or sip as-is for a layered effect.

Optional Additions

• A pinch of cinnamon or cacao powder in the whip
• A drop of vanilla extract for extra depth
• Swap oat milk for almond, coconut, or soy if preferred

Make the berry syrup

• In a saucepan, combine the 200g berries (1½ cups) and 200g sugar (1 cup) with 200ml water (¾ cup). Bring to a boil, then reduce to a simmer for 5 minutes, stirring occasionally.

Cool and strain

• Remove from the heat and pass the mixture through a sieve into a jug, pressing the berries to extract as much liquid as possible. Allow the syrup to cool until just below body temperature.

Combine and ferment

• In a clean 3-litre jar, pour in 2 litres water (8 cups) and stir in the cooled berry syrup. Roughly chop the 3 apples (skins on) and the lemon, then add them to the jar.

Cover and bulk ferment

• Cover loosely with a lid or cloth and leave at room temperature for 1–2 days to ferment. You’ll start to see small bubbles form.

Bottle for secondary fermentation

• Strain out the apple and lemon pieces, then funnel the liquid into clean swing-top bottles, leaving about 3cm headspace at the top.

Carbonate and chill

• Leave the bottles at room temperature for 1–3 more days until fizzy. Once carbonated to your liking, refrigerate to slow further fermentation.

Prepare the pastry:

• In a large bowl, rub 100g vegan butter into 200g plain flour and ½ tsp salt until it resembles breadcrumbs. Add 2–4 tbsp cold water, one spoon at a time, mixing gently until a dough forms. Wrap and chill for 15–20 minutes.

Pre-salt the tomatoes:

• Slice the heirloom tomatoes and lay them on a plate. Sprinkle with 1–2 tsp sea salt and leave for 10–15 minutes to draw out excess moisture. Pat dry with kitchen paper to avoid a soggy base.

Make the herby cashew cream:

• Drain the soaked cashews. Blend with lemon juice, garlic, nutritional yeast, 2 tbsp water, herbs, and salt until smooth and creamy. Add more water if needed for a spreadable consistency.

Roll out the dough:

• On a lightly floured surface, roll the pastry into a rough circle about 30cm (12 inches) wide. Transfer to a parchment-lined baking tray.

Assemble the galette:

• Spread the cashew cream over the centre of the dough, leaving a 4–5cm (2 inch) border. Layer the salted tomato slices over the cream. Tuck in a few basil leaves and optional capers. Season with black pepper.

Fold and bake:

• Fold the pastry edges up and over the tomatoes, pleating as you go. Brush edges with plant milk or olive oil for a golden crust. Bake at 190C (375F) for 45–50 minutes until the pastry is golden and the tomatoes are bubbling.

Finish and serve:

• Let cool for 5–10 minutes. Drizzle with balsamic glaze, top with fresh basil leaves, and optional chilli flakes. Serve warm or at room temperature with a generous handful of rocket tossed in olive oil and lemon juice.

Tips

• Use a mix of red, yellow, and green tomatoes for a beautiful colour contrast.
• Galette can be made ahead and served at room temperature for picnics or alfresco dining.
• If short on time, use store-bought shortcrust pastry.

Make the pancake batter in the blender

• Add the oat milk, ½ ripe banana, and vanilla extract to your blender. Blend until smooth. Add the flour and salt, then pulse just until combined—avoid over-blending. Leave to rest while you make the caramel.

Make the date caramel

• Without washing the blender, add the dates, nut butter, oat milk or water, sea salt, and optional vanilla or cinnamon. Blend until silky smooth. Scrape into a jar or container and set aside.

Cook the pancakes

• Heat a non-stick frying pan over medium heat and lightly spray with oil. Pour small rounds of batter into the pan (about 2 tbsp per pancake). Cook for 2–3 minutes per side, until golden and fluffy. Repeat until all batter is used.

Caramelise the banana slices

• Wipe out the pan, then return to medium heat with a little spray oil or 1 tsp coconut oil. Add the banana slices and drizzle with maple syrup or sprinkle with coconut sugar. Cook for 1–2 minutes per side until golden and sticky.

Assemble and serve

• Stack the pancakes, spreading a spoonful of date caramel between each layer. Top with the caramelised bananas, a dollop of coconut yoghurt, chopped dark chocolate, and a dusting of cinnamon if desired.

Prep the dates:

• Slice each Medjool date along one side and remove the pit, keeping the date intact like a pocket.

Snickers Style

• Fill and finish:
• Stuff each of the 4 dates with 1 tsp peanut butter and a few chopped peanuts. Close the date gently.
• Dip in melted dark chocolate, place on a parchment-lined tray, and sprinkle with flaky sea salt if using.
• Chill until the chocolate sets.

Dubai Style

• Mix and fill:
• Stir 2 tbsp pistachio butter with 1 tbsp toasted coconut until combined.
• Fill each of the 4 dates with this mixture and gently close.
• Dip in melted dark chocolate and garnish with a sprinkle of crushed pistachios if desired.
• Chill until set.

Tiramisu Style

• Make the cream filling:
• Mix 2 tbsp almond butter with 1 tbsp coconut yoghurt, ½ tsp espresso powder, a pinch of sea salt, and maple syrup if using.
• Stir until thick and creamy.
• Fill each of the 4 dates with approx. 1 tsp of the mixture.
• Dip in melted dark chocolate, then dust with cacao or espresso powder.
• Chill until firm.

Cook the pasta:

• Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions until al dente (8–10 minutes). Just before draining, reserve a cup of the pasta water. Drain and return pasta to the pan.

Make the sauce:

• In a blender, add the drained white beans, The Happy Pear Sundried Tomato Pesto, garlic, lemon juice, and 3 tablespoons of reserved pasta water. Blend until smooth and creamy. Add an extra tablespoon of pasta water if needed to loosen the sauce.

Season:

• Taste and add salt and pepper to your liking.

Combine:

• Pour the sauce over the cooked pasta and stir well to coat evenly. Heat gently if needed.

Serve and garnish:

• Serve as is or top with sautéed spinach, fresh basil, toasted pine nuts, or a sprinkle of nutritional yeast for a cheesy finish.

• Juice the watermelon, pineapple, and cucumber using a slow juicer like the Nama Well.
• Stir in the lime juice and sea salt once juiced.
• Taste and adjust – add more lime for sharpness or a bit more pineapple for sweetness.
• Serve over ice or pour into moulds to freeze into post-workout ice lollies.

Make the Quick Pickled Onions

• Thinly slice the red onion and place in a small bowl or jar. Add the apple cider vinegar, maple syrup, and a pinch of salt. Mix well and set aside to pickle while you prepare the rest. These will become vibrant pink and tangy.

Prepare the Baked Falafel

• Preheat your oven to 200°C (fan 180°C / 400°F) and line a baking tray with parchment. In a food processor, add the chickpeas, red onion, garlic, parsley, cumin, coriander, salt, gram flour, lemon juice, and olive oil. Pulse until just combined — keep a bit of texture. Using damp hands, form the mixture into 6–8 small balls or discs. Place on the tray, brush lightly with olive oil, and bake for 25 minutes, flipping halfway, until golden and crisp.

Cook the Quinoa

• Rinse the quinoa under cold water. Add to a small saucepan with double the amount of water (200ml for 100g quinoa). Bring to the boil, then reduce to a simmer and cook for 10–12 minutes, until fluffy and the water is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.

Make the Tabbouleh

• Finely chop the tomato, cucumber, mint, and parsley. In a bowl, combine the cooled quinoa with the chopped veg and herbs. Add olive oil, lemon juice, salt and pepper to taste. Mix well and set aside.

Sauté the Spanakopita-Style Spinach

• Heat the olive oil in a frying pan over medium heat. Add the spring onion and garlic, and sauté for 1–2 minutes. Add the spinach and a pinch of salt, and stir until wilted (or defrosted if using frozen).Finish with lemon zest and remove from heat.

Make the Dukkah

• In a dry frying pan, toast the almonds or hazelnuts over medium heat for 2–3 minutes until golden. Add the sesame seeds, cumin seeds, and coriander seeds and toast for another 1–2 minutes until fragrant. Allow to cool slightly, then crush in a mortar and pestle or pulse in a blender until crumbly (not powdered). Stir in a pinch of salt.

Assemble the Mezze Bowl

• Divide the quinoa tabbouleh between two bowls. Add the spinach sauté, 3–4 falafel per bowl, a generous spoon of pickled onions, and a large dollop of Happy Pear hummus. Finish with a generous sprinkle of dukkah and a wedge of lemon.

Prepare the lettuce:

• Slice the romaine or baby gem in half lengthways. Drizzle with a little olive oil, and sprinkle with salt.

Grill the lettuce:

• Heat a griddle pan or BBQ to high. Grill the lettuce cut side down for 2–3 minutes until nicely charred. Flip and grill the outer side for 1 minute.

Make the Tahini Cream (optional)

• In a bowl, whisk together tahini and lemon juice — it might thicken up at first. Slowly add water, 1 tablespoon at a time, whisking until smooth and creamy. Stir in garlic (if using) and salt. Adjust seasoning to taste. Add more water to thin it out if needed.

To serve:

• Spread a spoonful of Hummus or Tahini Cream on each plate. Place the grilled lettuce on top, drizzle with The Happy Pear Spicy Red Pepper Pesto, and finish with pomegranate seeds for a burst of freshness.

• Add all ingredients to the Freeze Wand cup and freeze overnight.
• When ready, attach the wand and blend until thick and creamy.
• Serve immediately.

Make the cookie dough:

• Add 240g (1 cup) cashew butter, 5 tbsp coconut sugar, 3 tbsp maple syrup, 1 tsp vanilla extract, 2 tbsp ground flaxseed, ½ tsp bicarbonate of soda, and ½ tsp baking powder to a bowl. Mix until fully combined. Chill for 30 minutes to firm up.

Bake the cookies:

• Preheat the oven to 200°C (400°F). Roll the dough into 24 small balls (just smaller than golf balls) and place on a lined baking tray. Gently flatten with your palm. Sprinkle with coarse sea salt if using. Bake for 7–8 minutes for soft cookies, or up to 10 minutes for crisp ones. Cool completely.

Make the Ferrero Rocher ice cream:

• In a blender or food processor, combine 1 banana, 60g (¼ cup) hazelnut butter, 1 tbsp cocoa powder, 2 tbsp maple syrup (if using), a pinch of sea salt, and 50ml coconut milk. Blend until smooth. Churn in the Cuisinart Freeze Wand until scoopable.

Make the Dubai chocolate ice cream:

• Blend 1 banana, 50g shelled pistachio nuts, 2 tbsp maple syrup, a pinch of sea salt, and 50ml coconut milk until smooth. Churn in the Cuisinart Freeze Wand until thick and creamy.

Make the Snickers-style ice cream:

• Blend 1 banana, 50g peanut butter, 1–2 tbsp maple syrup (if using), 50ml coconut milk, and a pinch of salt until velvety and smooth. Stir in the roasted peanuts, then churn in the Freeze Wand until scoopable.

Assemble the sandwiches:

• Once the ice creams are churned and semi-frozen, scoop a generous tablespoon onto the flat side of a cookie and sandwich with a second cookie. Repeat with all three flavours to make 12 sandwiches.

Freeze to firm up:

• Place sandwiches on a tray and freeze for 20–30 minutes until firm enough to hold. Serve immediately or store in an airtight container in the freezer for up to 1 week.

Make the Quinoa Tabbouleh

• Finely dice the cucumber, tomatoes, red onion, parsley, and coriander. In a large bowl, mix together with the cooked quinoa or couscous, olive oil, vinegar, salt, and pepper. Taste and adjust seasoning as needed.

Prepare the Charred Apricot & Bean Salad

• Heat a griddle pan over high heat. Add the olive oil and once hot, grill the apricot slices on each side until nicely charred. Steam the French beans for 4 minutes until just tender, then cool under cold running water. Slice the beans finely. In a bowl, mix the charred apricots, cherries, green beans, vinegar, and salt. Toss well and adjust seasoning to your taste.

Cook the Mushroom Shawarma

• Slice the portobello mushrooms into thick strips. In a bowl, mix together the olive oil, tamari, maple syrup, smoked paprika, salt and pepper. Add the mushrooms and stir to coat well. Heat a frying pan over medium-high heat and cook the mushrooms for 5–7 minutes, stirring occasionally, until softened and starting to caramelise.

To Serve

• Warm the flatbreads or pittas. Spread with a generous dollop of hummus, top with the mushroom shawarma, a spoonful of tabbouleh, and finish with the apricot and bean salad. Enjoy!

Preheat the oven & prep ingredients:

• Preheat the oven to 200°C (fan) / 220°C (conventional) / 392°F.
• Peel and finely slice the red onion. Clean and slice the mushrooms.

Cook the filling:

• Heat 1 tbsp oil in a frying pan over high heat. Once hot add the onions and cook for 2-3 mins, then add the mushrooms with a pinch of salt and sauté for 5-7 minutes stirring regularly until browned and most of the moisture from the mushrooms has evaporated. Reduce the heat to medium heat.

Season and add cashews:

• In the same pan, add in the tamari maple syrup, balsamic vinegar and cashew nuts and sun-dried tomato pesto and cook for another 2–3 minutes stirring regularly until sticky and jammy.

Blend the filling:

• Using an immersion blender or stick blender blend until smooth but keeping a little bite of texture. Alternative add to either a food processor or blender and blend till smooth. Taste and adjust the seasoning to your liking.

Shape the sausages:

• Divide the filling into 4 equal portions (approx. 80g each) and shape into sausages about 12–13cm long.

Assemble the rolls:

• Unroll the puff pastry and cut into 4 rectangles (roughly 12 x 16 cm). Place a sausage on the short edge of each rectangle and roll tightly. Seal the edge with oat milk and press to secure. Place seam-side down on a lined baking tray.

Brush and bake:

• Brush the tops with oat milk and sprinkle over the sesame seeds. Bake for 20 minutes at 200°C (fan) / 220°C (conventional) until golden brown and crisp.

Prepare the mango nougat base

• Soak the dried mango in boiling water for 5 minutes. In a food processor, blend the cashew nuts until fine. Drain the soaked mango, then add it to the food processor along with a pinch of salt. Blend until smooth and the mixture comes together and holds when pressed.

Make the berry cream filling

• In a clean food processor or blender, combine the frozen berries and coconut cream. Blend until completely smooth and creamy. Taste and, if needed, add a touch of maple syrup depending on the tartness of the berries.

Assemble the layers

• Line a loaf tin or small rectangular tray with parchment paper. Press the mango-cashew nougat mixture evenly into the base of the tin. Wetting the back of a spoon can help spread it more easily. Pour the berry cream filling over the top and smooth it out with a spatula. Scatter a handful of frozen raspberries on top for extra texture and flavour.

Freeze to set

• Place the tin in the freezer for 1 hour, or until the mixture is firm enough to slice.

Coat in chocolate

• Remove from the freezer and cut into 8–10 rectangular bars. Dip each bar into the melted dark chocolate, then immediately sprinkle with a pinch of flaky sea salt or freeze-dried raspberries.

Final set

• Lay the chocolate-coated bars on a parchment-lined tray and return to the freezer for 10 minutes, or until the chocolate has fully set.

Serve and enjoy

• Your Tropical Mango Berry Ice Cream Bars are ready to enjoy! Store any extras in the freezer and allow them to soften for a few minutes before eating.

Juice the greens:

• Fit the juicer attachment on the Naamwell C2. Feed in the kale, pak choi, cucumber, apples, and peeled lime. Let the machine extract the fresh green juice — rich in electrolytes, antioxidants, and fibre-supportive compounds.

Switch to blend:

• Remove the juicer attachment and swap to the blender jug. Pour the fresh green juice into the blender.

Add smoothie ingredients:

• Add the berries, spirulina, frozen banana, hemp seeds, oat milk, and almonds to the jug. Blend on high until completely smooth and creamy.

Serve and enjoy:

• Pour into two glasses and drink fresh. It’s vibrant, refreshing, and loaded with goodness.

Skewer and spiral-cut the courgettes:

• Wash and trim 4–5 courgettes (about 400g / 14 oz). Carefully insert a metal or soaked wooden skewer lengthwise through the centre of each courgette, from end to end. Using a small sharp knife, slice diagonally at a 45° angle along one side, then rotate to the opposite side and make straight cuts that connect with the diagonal ones—this creates a spiral pattern along the skewer. The skewer prevents you from cutting too deep and helps the courgette hold its shape. Once cut, gently stretch the courgette to reveal the accordion shape, increasing surface area for flavour and caramelisation.

Make the marinade:

• Finely grate 2 garlic cloves and 1 tsp fresh ginger. In a bowl, whisk together with 60g gochujang paste, 2 tbsp tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tbsp toasted sesame oil. Taste and adjust for balance—add more sweetness, acidity, or spice as needed.

Grill until caramelised:

• Preheat a BBQ, frying pan or griddle pan over medium-high heat. Brush the courgettes with 1 tbsp olive oil and sprinkle with a generous pinch of salt. Grill for 3–4 minutes per side, turning carefully, until tender, caramelised, and slightly charred.

Brush on the marinade:

• Using a pastry brush, generously brush the marinade onto the grilled courgettes, ensuring it gets inside all the folds. Continue cooking for a further 2–3 minutes, turning regularly so they cook evenly and the marinade begins to caramelise.

Serve hot off the grill:

• Serve the grilled courgettes (remove the skewers) in toasted buns or flatbreads, topped with gherkins, vegan mayo, tomato ketchup, fresh herbs, and a handful of fried onions. Alternatively, slice and serve over bowls of grains, salads, or noodles for a vibrant summer dish.

Melt the chocolate:

• Place the chocolate chips in a heatproof bowl and melt them over a bain-marie (a bowl set over gently simmering water) or microwave in short bursts, stirring until smooth. Remove from heat and stir in the sunflower oil until fully combined.

Whip the aquafaba:

• Using an electric whisk or stand mixer, beat the aquafaba with the vinegar or lemon juice on high speed until stiff peaks form—this may take 6–8 minutes.

Add sugar gradually:

• Reduce the speed to low and gradually sprinkle in the sugar. Once incorporated, return to high speed and whip for another 5–8 minutes until glossy and stable.

Combine with chocolate:

• With the mixer running on low, slowly pour in the melted chocolate mixture. Mix until fully incorporated and smooth, about 1–2 more minutes. The texture should be light but pourable.

Chill:

• Spoon or pour the mousse into serving glasses or ramekins and chill for at least 1–2 hours until set.

• In a mixing bowl, roughly mash the chickpeas with a fork or potato masher until chunky but spreadable.
• Add the red onion, garlic, scallions, mayonnaise, mustard, capers, gherkins (if using), seaweed powder, a pinch of salt and pepper. Mix well until fully combined.
• Taste and adjust the seasoning, adding more salt, mustard, or mayo if needed.
• Serve spooned into individual lettuce leaves for a fresh take, or spread generously over sourdough toast.
• This will keep well in the fridge for 3–4 days, so it’s great for meal prep too.

Make the romesco sauce:

• Char the red peppers (approx. 300g) on a barbecue or directly over a gas flame until blackened. Place in a covered bowl to steam for 5–10 minutes, then peel and remove seeds. Toast the garlic cloves and almonds in a dry pan over medium heat until golden. In a blender, combine the peeled peppers, garlic, almonds, bread, vinegar, smoked paprika, and chilli flakes. Blend until mostly smooth. Slowly drizzle in 3 tablespoons of olive oil while blending until emulsified. Season to taste with salt and pepper.

Prepare the tahini cream:

• In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt. Gradually add the water until the mixture is smooth and drizzle-able.

Toast the pine nuts:

• Place the pine nuts in a dry frying pan over medium heat. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Set aside.

Barbecue the tenderstem broccoli:

• Toss the broccoli with olive oil and a pinch of salt. Grill over a hot barbecue for 6–8 minutes, turning occasionally, until nicely charred but still tender.

Assemble the dish:

• Spread the romesco sauce across a serving plate. Arrange the charred broccoli on top. Drizzle generously with the tahini cream, then sprinkle over the toasted pine nuts. Garnish with smoked salt or a little orange zest, if using.

• Blend the base ingredients
• In a blender, combine all the ingredients except the olive oil. Blend for 1 minute until well mixed.
• Emulsify the mixture
• While the blender is running, slowly add the olive oil in a thin, steady stream until the mixture emulsifies.
• Achieve the perfect consistency
• Continue blending until the mixture reaches a smooth, creamy mayonnaise consistency.

• Preheat the oven to 350°F (180°C) and line an 8×8 inch baking dish with parchment paper.

Make the base:

• In a large bowl, mix the rolled oats, almond flour, cinnamon, chia seeds, desiccated coconut and a pinch of salt.
• Add the melted coconut oil, maple syrup, and vanilla extract. Stir until everything is well combined.
• Press the ⅗ or a little over ½ of the mixture into the bottom of the lined baking tray (24cm x 16cm x 4cm) to form an even layer.
• Place in the oven for 8 mins while you prepare the berries and tidy up.

Prepare the berry filling:

• In a small bowl, combine the mixed berries, lemon juice, lemon zest, and maple syrup and mix well

Assemble the bars:

• Take the base out of the oven and spread the berry filling evenly over the oat base.

Add crumble topping:

• Gentle sprinkle over the remaining crumble mixture across the top ensuring to cover all the berries. We added a sprinkling of Steve's Dreamy Granola to the topping for an extra crunch!

Bake:

• Bake for 25-30 minutes, until the top is golden and the bars are set.

Serve

• Let cool completely before slicing into bars.

• Prepare the Skewers: If using wooden skewers, soak them in water to prevent burning on the BBQ.
• Prepare the Vegetables: Finely slice the sweet potato and beetroot. Cut the mushrooms into long, thin strips. In a bowl, mix the sliced vegetables with 1 tbsp of oil, a pinch of salt, and 2 tbsp of tamari or soy sauce.
• Make the Dressing: Peel and finely dice the garlic. In a mug, combine the diced garlic with the rest of the dressing ingredients and mix well.
• Skewer the Vegetables: Thread the marinated vegetables onto the soaked skewers, alternating between sweet potato, beetroot, and mushroom slices. Repeat the pattern, folding some of the larger pieces of vegetables over and back on themselves to create an interesting shapes. You should get at least 5-6 filled vegetable skewers.
• Brush with Dressing: Using a pastry brush, generously coat the vegetable skewers with the prepared dressing.
• Barbecue: Cook the skewers on a barbecue over medium heat or on an open flame, preferably on the embers, to cook the sweet potato before charring. Brush the skewers with more dressing midway through cooking to encourage caramelization.
• Serve: Serve with your favourite salad for an easy and delicious barbecue dish.

Marinate and Cook the Tofu:

• Cut the tofu into bite-sized cubes. In a bowl, combine tamari, vinegar, maple syrup, grated ginger, garlic and sesame oil. Toss the tofu in the marinade and let it sit for at least 10 minutes. Then bake at 200°C for 20 minutes, turning halfway, until golden and crisp at the edges.

Cook the Edamame:

• Steam or boil the edamame for 5 minutes. Drain and set aside.

Prepare the Cucumber Wakame Salad:

• Soak the wakame in water for 5 minutes, then drain. Thinly slice the cucumber and sprinkle with a pinch of salt. Let it sit for 5 minutes, then squeeze out any excess liquid. Combine with wakame, tamari, vinegar, maple syrup and sesame seeds.

Reheat the Rice:

• Warm the cooked rice if needed.

Make the Satay Sauce:

• Blend or whisk together all the sauce ingredients until smooth. Add a splash more water if needed to reach a pourable consistency.

Toast the Furikake:

• In a dry frying pan, toast the white and black sesame seeds over medium heat for 2–3 minutes until fragrant. Remove from the heat and mix with nutritional yeast, crumbled nori, salt and any optional spices.

Assemble the Bowls:

• Divide the rice between two bowls. Top each with half the tofu, edamame, wakame cucumber salad and sliced avocado. Add diced mango, red sauerkraut and pickled ginger.

Garnish and Serve:

• Sprinkle with the furikake, drizzle with satay sauce, and top with any extra toasted seeds or a dollop of spicy almond mayo if desired.

Begin with the autolyse:

• In a large mixing bowl, combine the 500g flour with 350ml of the lukewarm water (reserve 50ml). Mix until all flour is hydrated and no dry bits remain. Cover and let rest for 30–45 minutes.

Bloom the yeast:

• In a small bowl, dissolve the 7g yeast and ½ tsp sugar in the reserved 50ml lukewarm water. Let sit for 5–10 minutes until frothy.

Add yeast, salt, and oil:

• Pour the bloomed yeast mixture into the autolysed dough. Add the 7g salt and 15g olive oil. Mix thoroughly for 2–3 minutes, using stretch-and-fold or pinching motions, until the dough is cohesive. It will be soft and sticky.

Bulk fermentation with folds:

• Cover and leave the dough to rise at room temperature. Over the next 2½ hours, perform 3–4 sets of stretch-and-folds, spaced 30–45 minutes apart, to build gluten strength.

Final proof:

• Cover and let the dough rest undisturbed for 1½–2½ hours, or until it’s well-risen and bubbly.

Divide and pre-shape:

• Lightly oil your surface. Turn out the dough and divide into two pieces (about 460g each). Shape loosely into rounds and let rest for 20 minutes.

Final shaping in trays:

• Grease two baking trays (approx. 30 x 40 cm). Gently stretch each piece of dough to fill the trays, dimpling with oiled fingers. Let rest again for 30–45 minutes.

Preheat your oven:

• Wood-fired oven: Preheat to 400–450°C.
• Domestic oven: Preheat to 250°C with a baking stone or steel for at least 45 minutes.

Top and bake:

• Top with olive oil, tomatoes, herbs, or a light sauce—whatever you fancy.
• Wood-fired: Bake for 6–10 minutes, rotating as needed.
• Domestic oven: Bake for 15–18 minutes, until golden and crisp.

Tips for Success

• Using a full sachet (7g) of yeast speeds up fermentation without impacting flavour negatively in a same-day dough.
• Be gentle during handling to maintain the dough’s airy texture.
• A hot baking surface is key to getting great oven spring and beautiful browning.

• Prepare the dough:
• In a mixing bowl, combine the flour, baking powder, and salt. Add the soy yoghurt and mix until a uniform dough forms. Knead for about 5 minutes, until the dough becomes soft and pliable.
• Shape the flatbreads:
• Divide the dough into 4 equal pieces. Lightly flour a surface and roll each piece into a thin, round flatbread.
• Cook the flatbreads:
• Heat a large non-stick pan over high heat, then reduce to medium. Sprinkle some sesame seeds directly into the pan. Add 1 tablespoon of oil and place one flatbread on top. Cook for 1–2 minutes, until golden spots appear and air pockets form. Flip and cook the other side until done. Repeat with the remaining dough, adding fresh sesame seeds and oil for each flatbread.
• Best served warm.

Roast the chickpeas

• Preheat the oven to 200°C (fan). Pat the chickpeas dry with a clean tea towel. Toss with the olive oil, smoked paprika, garlic powder, chilli flakes, pepper, salt and tamari. Spread out on a baking tray and roast for 25–30 minutes, shaking halfway, until golden and crisp.

Grill the vegetables

• While the chickpeas are roasting, heat a grill pan or BBQ. Brush the courgette or aubergine slices with a little olive oil and season with salt. Grill for 2–3 minutes on each side, or until charred and tender.

Assemble the platter

• Spread the hummus in a generous swirl on a large serving plate or board. Pile the roasted chickpeas on top. Arrange the grilled vegetables, cherry tomatoes or cucumber, olives, and pickled onions around the edges.

Add bread and serve

• Warm the flatbread or toast the sourdough. Slice and add to the platter for scooping and sharing.

Preheat and prepare the tin:

• Preheat the oven to 180°C (fan 160°C) / 356°F. Lightly oil or line a 20cm x 30cm (8 in x 12 in) pie dish, ideally one with a removable base. If using a fixed-base tin, line with baking parchment for easier removal.

Create the base layer:

• Take 1 sheet of filo pastry and fold it in half lengthways. Brush the surface with 1 tbsp of the red pepper pesto, then lay it flat across the bottom of the dish with the pesto side facing upwards.

Prepare the courgettes:

• Using a mandoline or sharp knife, finely slice the courgettes. Place in a bowl with 2 tbsp olive oil, the zest of 1 lemon, and a pinch of salt. Toss to coat evenly.

Assemble the spiral pastry:

• Take 1 sheet of filo at a time, brush evenly with 1–2 tbsp of pesto, and gently pleat it into an accordion shape (each fold about 2–3cm wide). Begin placing the folded sheet in the centre of the dish, spiralling outward. As you go, tuck an even layer of the courgette slices between the folds for even distribution. Repeat with the remaining filo sheets, pesto, and courgette until the dish is filled.

Bake until golden and crisp:

• Place the pie in the preheated oven and bake for 20–25 minutes, or until the pastry is deeply golden, crisp, and the pesto is caramelised on top.

Finish and serve:

• Remove from the oven and allow to cool slightly. Sprinkle with finely chopped herbs and a pinch of flaky sea salt, if using. Slice into wedges or squares and serve warm or at room temperature.

Preheat the oven:

• Preheat your oven to 180℃.

Prepare the couscous:

• Put the couscous in a bowl, add the salt and cumin, and mix it through.
• Cover the couscous with boiling water, ensuring the water covers the couscous by about 1cm. Cover the bowl with a lid or plate, and leave to soak for 5 minutes.

Roast the onion and seeds:

• In a bowl, mix the chopped red onion with the sunflower seeds, balsamic vinegar, and maple syrup.
• Spread the mixture evenly on a baking tray and bake in the preheated oven for 15 minutes.

Assemble the salad:

• Add the pesto to the couscous and mix well until the couscous is green and fluffy.
• Gently tap the back of the pomegranate halves to extract the seeds. Remove any remaining pith and set the seeds aside.

Finish the salad:

• Add the roasted onion and sunflower seed mixture to the couscous, along with the pomegranate seeds and rocket.
• Mix well and adjust the seasoning with more salt, cumin, black pepper, or lime juice to taste.

Serve:

• Serve immediately or chill for a refreshing, cool salad. Enjoy!

Prepare the Base

• Line a cupcake tin with 12 paper cases. In a mixing bowl, combine the oats, cocoa powder, nut butter, oat milk and maple syrup. Stir until the oats are fully coated and the mixture holds together.

Form the Base Layer

• Divide the mixture evenly between the cupcake cases. Press down firmly to create a compact base about 1 cm thick.

Make the Pistachio Coconut Filling

• In a small bowl, mix the pistachio butter, desiccated coconut, and maple syrup until well combined and smooth.

Layer the Filling

• Spoon the pistachio mixture evenly over the chilled base, pressing it down gently to create a smooth second layer.

Melt the Chocolate

• Break the remaining chocolate into small pieces and melt using a bain-marie (double boiler) or microwave in short bursts, stirring in between, until smooth.

Top with Chocolate

• Pour the melted chocolate evenly over the pistachio layer, creating a glossy top layer about ½ cm thick.

Decorate & Set

• Sprinkle with chopped roasted pistachios and a pinch of flaky sea salt, if using.
• Chill in the fridge for at least 30 minutes, or until fully set.

Serve

• Once firm, remove from the cases and enjoy your chocolatey, nutty, coconutty Dubai-inspired oat cups.

• Tear the oyster mushrooms into medium, wing-sized pieces, keeping some of the stem base intact to hold clusters together.
• In a bowl, combine the plant-based milk and lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly and form a vegan buttermilk.
• In a separate bowl, whisk together the plain flour, cornflour, garlic powder, smoked paprika, salt and black pepper.
• Dip each mushroom piece into the buttermilk, then dredge in the flour mixture to coat thoroughly. Press gently to help the coating stick, then set aside.
• Preheat the air fryer to 200°C (392°F). Arrange the mushrooms in a single layer, spray or brush lightly with olive oil, and air-fry for 10–12 minutes, flipping halfway and brushing or spraying again, until crisp and lightly golden.
• To make the buffalo glaze, mix together the hot sauce, olive oil, and maple syrup (if using) in a small bowl until smooth.
• Toss the crispy mushrooms in the buffalo sauce until evenly coated, then return them to the air fryer and cook for a further 6 minutes at 200°C (392°F), until glazed and crisp at the edges.
• To prepare the vegan ranch, whisk together the yoghurt, vegan mayo, lemon juice, garlic powder, dill, chives or parsley, salt and pepper. Add a little water if needed to reach a creamy, pourable consistency.
• Serve the buffalo mushrooms hot with the ranch sauce on the side for dipping. Garnish with fresh herbs if desired.

• Add the base ingredients to a jar or container.
• Stir in the ingredients for your chosen flavour variation.
• Mix well, cover, and refrigerate overnight (or for at least 4 hours).
• In the morning, give it a good stir and add any optional toppings before serving.
• Enjoy cold, or warm slightly if preferred.

Prep and thaw ingredients

• Preheat the oven to 180°C (fan 160°C) / 356°F. Thaw the 270g filo pastry if frozen. Peel and finely dice the onions and garlic.

Cook the onions and garlic

• Heat 1 tbsp oil in a large non-stick pan over high heat. Add the diced onions with a pinch of salt and cook for 4–5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes.

Add and steam the spinach

• Add the spinach, reduce the heat to medium, and cover with a lid. Allow it to steam in its own juices for 6–8 minutes. Then remove the lid and cook uncovered for another 2–3 minutes until most of the liquid has evaporated. The mixture should be as dry as possible.

Season the spinach filling

• Finely chop the mint leaves and dill/fennel fronds. Turn off the heat and stir in the herbs, lemon juice, and black pepper. Mix well and leave uncovered to cool fully and release any excess moisture.

Make the quick-fire cashew feta

• In a food processor, blend the cashew nuts, lemon juice, salt, and olive oil until smooth and creamy. Adjust seasoning to taste.

Combine the filling

• Mix the cashew feta into the cooled spinach mixture until well combined. Taste and adjust with more salt, pepper, lemon juice, or mint if needed.

Assemble the triangle parcels

• Cut the filo sheets lengthways into 3 strips per sheet (you’ll have 21 strips total). Keep them covered with a damp tea towel to prevent drying out.
• Take one strip and brush lightly with oil. Place 1 heaped tablespoon of filling at one end. Fold the bottom corner up diagonally to form a triangle. Continue folding the triangle along the strip (like folding a flag) until sealed. Repeat with the remaining strips and filling.

Bake the parcels

• Place the triangles on a lined baking tray. Brush the tops with a little oil and bake for 20–25 minutes, or until golden and crisp.