• 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.

Soften the dates:

• Place 200g (1 cup) pitted dates in a bowl and cover with warm water. Soak for 5 minutes, then drain well.

Make the date caramel:

• In a food processor, blend the soaked dates, 100g (½ cup) peanut butter, 6 tbsp water, and a generous pinch of sea salt until smooth. Scrape down the sides as needed to create a thick, spreadable caramel.

Mix in the granola:

• Transfer the caramel to a mixing bowl. Fold in 200g (2 cups) crunchy granola until fully coated and starting to clump together.

Melt the chocolate:

• Break 200g (1 cup) dark chocolate into pieces and melt gently in a bain-marie or microwave, stirring until smooth.

Form into clusters and coat in melted chocolate:

• Using damp hands or a spoon, shape the mixture into small bite-sized clusters or balls and dip each chilled cluster into the melted chocolate to coat fully, letting any excess drip off. Return to the parchment-lined tray.

Set and serve:

• Refrigerate for at least 15 minutes, or until the chocolate is fully set. Enjoy straight from the fridge or store in an airtight container for up to 1 week.

Mix dry ingredients:

• In a large bowl, combine the sieved self-raising flour and a pinch of salt.

Add wet ingredients:

• Pour in the olive oil and water. Stir with a spoon or your hand until a dough begins to come together.

Knead the dough:

• Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth and soft. If the dough feels too sticky, sprinkle over a little more flour.

Roll it out:

• Roll the dough into a round or rectangular shape, around 0.5 cm thick. You can roll it directly onto a piece of baking paper for easier transfer.

Pre-bake (optional for a crispier base):

• Heat a non-stick frying pan over a medium-high heat. Place the rolled-out dough into the dry pan and cook for 2–3 minutes until lightly golden underneath. Flip and cook the other side for 1–2 minutes. Remove from the pan.

Make your Cashew Feta:

• Add all ingredients to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. If it’s too thick, add a small splash of water to loosen.

Add your toppings and bake:

• You can bake the topped pizza in a preheated oven at 200°C (fan) / 220°C (conventional) for 8–10 minutes, or until the base is golden and the toppings are heated through. Alternatively

Preheat the oven to 200°C (fan 180°C).

Prepare the tempeh “facon”:

• Slice the tempeh into thin strips (around 3mm), then into matchsticks. Mix all marinade ingredients in a bowl, add the tempeh and toss to coat. Spread on a baking tray in a single layer. Bake for 10 minutes, give them a stir, then bake for another 5 minutes until slightly crisp.

Make the sourdough croutons:

• In a bowl, mix the oil, tamari, herbs, and salt. Chop the sourdough into 1cm x 1cm cubes and toss them in the seasoned oil. Spread on a tray and bake for 5 minutes. Stir, then bake for a further 10 minutes until golden and crisp.
• Remove tempeh and croutons from oven and allow to cool slightly.

Prep the greens:

• Slice the base off the baby gem to release the leaves, then shred them thinly and place in a large bowl. (Tip: use a plastic knife to reduce browning). Tear the kale leaves from the stalks and roughly chop. Add both to the bowl. Add drained capers.

Make the dressing:

• In a small bowl, mix the plant yoghurt and tahini or the vegan mayo with the caper brine and black pepper. Whisk until smooth and creamy. If it’s too thick, add a splash more caper brine.

Dress the salad:

• Pour the dressing over the greens and toss well to coat everything evenly.

Top & serve:

• Sprinkle generously with the crispy tempeh “facon” and sourdough croutons. Don’t mix them in too much – they’re best left on top like little flavour bombs waiting to be discovered!

Prepare the vegan and fermentation jar:

• Cut the cherry tomatoes in half.
• Peel and finely dice the onion, garlic cloves, ginger and green chilli
• Place the tomatoes in a clean glass jar along with the onion, garlic, chilli and thyme,

Make the brine:

• Dissolve the sea salt in filtered water to create a simple brine.
• Pour the brine over the tomatoes and other veg, ensuring they are fully submerged. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water

Ferment the tomatoes:

• Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
• Place the jar in a room at room temperature out of direct sunlight and leave to ferment for 5-7 days (20–25°C / 68–77°F).
• Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.

Blend into ketchup:

• Strain the fermented tomatoes, reserving some of the brine.
• Blend the tomatoes with apple cider vinegar, maple syrup, tomato concentrate, tamari/ soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.

Taste and adjust:

• Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.

Store and use:

• Transfer the ketchup to a clean jar or bottle. Store in the refrigerator, where it will keep for 4–6 weeks.

Tips

• For smoother ketchup, pass the blended mixture through a fine mesh sieve.
• If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.
• Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.

Pre-cook the onions:

• Bring a large pot of water to a gentle boil. Slice off the tops and roots of the onions, and make a cut halfway through each to help separate the layers. Peel the onions and boil them for 10 minutes, until softened but still holding their shape. Drain and allow to cool slightly.

Prepare the filling:

• In a large mixing bowl, combine the rinsed quinoa, chopped garlic, walnuts, kidney beans (crush a few slightly with the back of a spoon), diced tomato, tomato purée, lemon juice, chopped parsley and mint, salt, black pepper, oregano, dark miso, and water or stock. Mix thoroughly until well combined.

Hollow out the onions:

• Carefully separate the cooled onions into layers to form onion ‘cups’. Finely chop the inner cores of the onions and stir them into the filling for added flavour and texture.

Stuff the onions:

• Generously fill each onion cup with the mixture, pressing gently to pack it in. Arrange the stuffed onions tightly in a deep baking dish.

Make the tomato sauce:

• In a jug or bowl, mix together the chopped tomatoes, water, tomato paste, lemon juice, salt, and pepper. Stir or blend until smooth and well combined. Taste and adjust seasoning if needed.

Bake:

• Pour the tomato sauce over and around the stuffed onions. Cover the dish tightly with foil or a lid and bake in a preheated oven at 180°C (fan 160°C / gas mark 4) for 60 minutes. Remove the foil or lid and bake for a further 15 minutes, until the tops are golden and the sauce is bubbling.

Garnish and serve:

• Sprinkle with fresh parsley and serve warm, with plenty of tomato sauce spooned over each onion.

• Chop the watermelon into chunks and freeze overnight until solid.
• Fit your Nama J2 juicer with the sorbet attachment.
• Feed the frozen watermelon through the juicer, adding the lime zest and juice as you go.
• Once fully processed, stir in the maple syrup if using, and add a small pinch of salt.
• Serve immediately for a soft sorbet, or transfer to a container and freeze for 1–2 hours for a firmer texture.

Juice the oranges and prepare the skins

• Wash the oranges thoroughly. Juice them – you should get around 1–1.2 litres (4–5 cups) of juice. Set aside the juice and reserve the skins from only 3–4 of the oranges to reduce bitterness and gelling.

Combine juice and peels for wild fermentation

• Pour the juice into a clean 2-litre (8 cup) glass jar or jug. Add the reserved peels from 3–4 of the juiced oranges – these introduce wild yeast without overpowering the flavour.

Cover and ferment at room temperature

• Cover the jar with a lid. Leave the mixture to ferment at room temperature (21–24°C) for 3–4 days. Look for small bubbles and a slightly tangy aroma.

Strain and bottle for secondary fermentation

• After 3–4 days, strain out the orange peels and pulp using a fine sieve or muslin cloth. Use a funnel to pour the liquid into clean swing-top bottles (2–3 x 500ml).

Sweeten and carbonate

• Add maple syrup to each bottle to taste – approx. 1–2 tsp per 500ml is a good starting point. This helps feed the yeast to produce natural fizz. Seal the bottles and leave them at room temperature for 1–2 days.

Burp and refrigerate

• Open (burp) the bottles once daily to release pressure, then reseal. Once nicely fizzy, move them to the fridge to slow fermentation. Chill for at least 12 hours before serving.

Serve and enjoy

• Pour gently to preserve carbonation. Serve chilled and enjoy within 1–2 weeks.

Soften the dates

• Place the dates in a bowl and cover with warm water. Leave to soak for 5 minutes, then drain well.

Make the caramel base

• In a food processor, blend the softened dates, almond butter, coconut oil, 8–12 tablespoons of water, and a pinch of sea salt until smooth and creamy. Scrape down the sides as needed. If the mixture heats up too much, pause to allow it to cool slightly.

Mix in the dry ingredients

• Transfer the caramel mixture to a large mixing bowl. Stir in the puffed quinoa, chopped pistachios, and goji berries until well combined.

Press into tray

• Line a square baking tin (approx. 20 x 20 cm / 8 x 8 in) with baking parchment. Spoon in the mixture and press it down very firmly using the back of a spoon or spatula to compact it evenly.

Melt the chocolate

• Gently melt the dark chocolate (with 1 teaspoon of coconut oil if desired) using a bain-marie or microwave in short bursts, stirring between each one until smooth.

Top and garnish

• Pour the melted chocolate over the base and spread it evenly. Sprinkle with the chopped pistachios and goji berries.

Chill and slice

• Refrigerate for at least 1 hour or until firm. Once set, remove from the tin and slice into 10–12 bars.

Make the dough:

• In a mixing bowl, combine the flour, yoghurt, olive oil, and salt. Mix until a dough forms, then knead on a floured surface for 2–3 minutes until smooth. Divide into 6 equal portions and shape into balls. Cover and set aside to rest while you prepare the fillings.

Make the spanakopita filling:

• Peel and finely chop the onion and garlic. Heat olive oil in a large pan over medium heat. Sauté the onion for 5–6 minutes until softened, then add the garlic. Stir in the spinach or chard with a generous pinch of salt and cook until wilted. Let cool slightly, squeeze out any excess moisture, and finely chop. Stir in the mint, lemon juice, pepper, salt and Lovely Basil Pesto to taste.

Make the quick-fire cashew feta:

• Roughly chop or blend the cashew nuts, lemon juice, salt, and olive oil in a food processor or blender until creamy but still a little textured. Fold into the cooled spinach mixture and mix well.

Assemble the pittas:

• Roll each dough ball into a 12cm (5 in) circle on a lightly floured surface. Place about 2 tbsp of the spanakopita filling in the centre. Bring the edges together and pinch to seal, then gently flatten into a disc about 2cm (0.8 in) thick, keeping the seam side down. Repeat with the remaining spanakopita filling. For variety, fill 2–3 with the red pepper pesto or bean-almond mix instead.

Cook the pittas – Choose your method:

• Pan-fry (golden crust):
• Heat a non-stick or lightly oiled pan over medium heat. Cook each pitta for 3–4 minutes per side until golden and puffed.
• Oven-bake (easy batch):
• Preheat the oven to 220°C (428°F). Place pittas on a parchment-lined baking tray, brush with olive oil, and bake for 10–12 minutes until puffed and golden.

Serve warm:

• Enjoy hot with herby olive oil, tahini drizzle, or lemon yoghurt.

Prepare the base mixture:

• Slice the lemons in half and place them in a large, clean 2-litre jar or jug. Add 100g sugar and 1 litre cold water. Stir well until the sugar is mostly dissolved.

Add elderflowers to infuse and ferment:

• Gently shake or tap the elderflower heads to remove any insects, but do not wash them as this preserves the wild yeasts. Add the elderflower heads directly to the lemon mixture.

Cover and begin wild fermentation:

• Cover the jar with a lid, or use cheesecloth, a paper towel, or a coffee filter secured with an elastic band. Leave to ferment at room temperature (21–24°C) for 3 days.

Strain and transfer to bottles:

• After 3 days, strain the mixture through a fine sieve or muslin cloth to remove the lemons, pips, and elderflowers. Use a funnel to pour the liquid into 2–3 clean swing-top bottles (500ml each), leaving a small gap at the top.

Secondary ferment to build fizz:

• Seal the bottles and leave them at room temperature for 1–2 days to develop carbonation. Open the bottles daily to release any built-up pressure.

Refrigerate to stop fermentation:

• Once nicely fizzy, transfer the bottles to the fridge to slow fermentation. Chill for at least 12 hours before serving.

Serve and enjoy:

• Pour gently into glasses to retain the fizz and serve chilled. Best consumed within 1–2 weeks.

Rehydrate the rice paper

• Fill a large shallow bowl with water. Dip one sheet of rice paper (approx. 8g) into the water for 5–10 seconds until just softened but still holding its shape. Place it on a clean surface, then dip a second sheet and lay it directly on top to form a double layer. Repeat to create 4 double-layered stacks.

Make the smoky marinade

• In a shallow bowl, whisk together the tamari, maple syrup, smoked paprika, garlic powder, miso paste, nutritional yeast, oil, and mushroom powder until smooth and fully combined.

Coat the rice paper

• Dip each double-layered stack into the marinade, turning and pressing gently so both sides are evenly coated and the layers stick together well.

Slice into strips

• Using kitchen scissors or a sharp knife, cut each coated stack into strips approximately 12cm x 3cm (4.7 in x 1.2 in).

Fry until crisp and golden

• Heat a non-stick frying pan over high heat. Add the strips in batches and fry for 1–2 minutes on each side until golden brown and crispy. Avoid overcrowding the pan. They’ll firm up further as they cool slightly.

Finish and serve

• Remove from the pan and sprinkle with freshly cracked black pepper. Serve hot in sandwiches, crumbled over pasta or salads, or enjoy on their own for a smoky, crunchy snack.

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.

Mix dry ingredients:

• Sieve the chickpea flour into a large mixing bowl. Add the mixed seeds, garlic powder and a pinch of sea salt. Stir until evenly combined.

Add the wet ingredients:

• In a small jug, mix the maple syrup with the water. Pour into the dry mixture and stir well until a smooth, thick batter forms.

Spread on a tray:

• Line a baking tray with baking parchment. Pour the batter onto the tray and use a spatula to spread it out evenly to around ½ cm thick.

Add the pesto:

• Spoon the pesto over the surface and gently spread or swirl it into the top using the back of a spoon to create a marbled effect.

Score the crackers:

• Lightly score the mixture with a knife or pizza cutter into your preferred cracker shapes—this helps them snap easily after baking.

Bake until crisp:

• Place in a preheated oven at 180°C (fan 160°C / gas mark 4) and bake for 25–30 minutes, or until golden and crisp.

Cool and enjoy:

• Allow to cool completely on the tray. Once cool, snap along the scored lines and enjoy!

Blend the burger mix:

• Add the oats and sunflower seeds to a food processor and blend until they form a fine powder. Roughly chop the onion and garlic, then add to the processor along with the tempeh or tofu, black beans, beetroot powder, tamari, balsamic vinegar, olive oil, smoked paprika, cumin, salt, and pepper. Blitz until the mixture just comes together into a thick, uniform paste—avoid over-processing.

Taste and adjust seasoning:

• Taste the mixture and adjust if needed with more salt, pepper, or tamari.

Rest the mixture:

• Transfer to a bowl and let it rest for 5 minutes to firm up slightly.

Shape the burgers:

• Divide the mixture into 4–6 even portions and shape into burger patties using your hands.

Cook the burgers:

• Pan-fry in a little oil over medium heat for 3–4 minutes on each side, until golden and heated through. Alternatively, bake at 180°C (fan 160°C / gas mark 4 / 356°F) for 20 minutes, flipping halfway.

Serve:

• Serve in buns with ketchup, plant-based mayo, tomato slices, lettuce, and gherkins—or your favourite toppings.

Preheat the oven and prepare the aubergine:

• Preheat your oven to 200°C (392°F).
• Char the aubergines over a gas burner until the skin blisters and peels off easily, or alternatively bake it in the oven for 40 minutes until soft.

Make the tomato sauce:

• Peel and dice the garlic cloves and finely dice the chilli. 
• Heat a saucepan over medium heat and add olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add a tin of chopped tomatoes, maple syrup, salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat. 
• Taste and adjust the seasoning if needed.

Prepare the aubergine schnitzel:

• Once the aubergine is cooked, peel off the skin and flatten the flesh with a fork.
• Dip the flattened aubergine first into flour, then into oat milk, and finally coat it thoroughly with the breadcrumbs. 
• Repeat with the second aubergine.

Fry the schnitzel:

• Heat the vegetable oil in a saucepan over medium heat. 
• Once the oil is hot, add the breaded aubergine and fry until golden brown on both sides.
• Remove the schnitzel and place it on kitchen paper to absorb excess oil.

Serve:

• Spread a thin layer of the tomato sauce on a plate and place the aubergine schnitzel on top.
• Serve immediately and enjoy!

Make the rhubarb syrup base:

• Roughly chop 400g rhubarb (approx. 3 cups) and place in a saucepan with 300ml water (1¼ cups) and 120g sugar (⅓ cup).
• Bring to a gentle simmer and cook for 10 minutes until the rhubarb softens and releases its colour.
• Remove from heat and allow to cool to room temperature.

Juice the grapes:

• While the syrup cools, juice enough muscat grapes to yield 300ml (1¼ cups). Set aside.

Prepare the fruit:

• Thinly slice 1 lemon, 1 lime, and 2 oranges (all unwaxed and organic), keeping the peel on.
• Slice the ginger (no need to peel if organic).

Combine for wild fermentation:

• In a clean 3-litre glass jar, add the cooled rhubarb syrup, 300ml grape juice, 1L filtered water (4 cups), sliced citrus fruit, and ginger.
• Stir well with a clean wooden spoon or silicone spatula.

Cover and ferment:

• Cover the jar with a clean cloth or paper towel secured with an elastic band.
• Leave to ferment at room temperature (20–24°C) for 2–3 days.
• Stir once or twice daily. Look for bubbles, floating fruit, a gentle fizz, and a fruity-tangy aroma.

Strain and bottle:

• After 2–3 days, strain the mixture through a fine sieve or muslin cloth into swing-top bottles, leaving about 3cm headspace.

Secondary fermentation (carbonation):

• Seal bottles and leave at room temperature for a further 2–3 days to build natural fizz.
• Burp daily to release pressure.

Chill and serve:

• Once bubbly to your liking, refrigerate.
• Chill thoroughly before serving. Pour into champagne flutes and garnish with a ribbon of rhubarb, citrus twist, or edible flower.

Prepare your silicone moulds:

• Place silicone gummy bear moulds (or any small silicone moulds) on a tray for easy transfer in and out of the fridge.

Juice the fruit:

• Use your Nama J2 to juice your chosen ingredients. Measure out 240ml (1 cup) of juice.

Reduce the juice to concentrate the flavour:

• Pour the 240ml (1 cup) juice into a small saucepan and gently simmer over low–medium heat until it reduces by half to about 120ml (½ cup). This intensifies flavour and helps set the gummies.

Sweeten and brighten:

• Stir in the maple syrup and lemon juice (if using) into the reduced juice.

Add agar and activate:

• Sprinkle in the agar powder (or flakes) while whisking constantly. Bring to a gentle simmer and continue to simmer for 2–3 minutes, whisking, until the agar is fully dissolved and the mixture thickens slightly.

Fill the moulds:

• Working quickly (as the mixture sets fast as it cools), use a dropper or small jug to fill your silicone moulds.

Set the gummies:

• Transfer the moulds to the fridge and chill for 30–60 minutes until firm and chewy. Alternatively, freeze for 15–20 minutes for quicker setting.

Unmould and store:

• Carefully pop the gummies out of the moulds and store them in an airtight container in the fridge for up to 5 days.

Prepare the tofu:

• Press 1 x 400g (14 oz) block of firm tofu for at least 15–20 minutes to remove excess moisture. Slice into 8–10 finger-sized pieces. Optionally, lightly dust each tofu finger with a small amount of flour to help the batter adhere more evenly.

Make the batter:

• In a medium bowl, whisk together 2 tbsp white miso, 2 tbsp plain flour, 1 tsp lemon juice, 1 tsp sesame oil, 1 tbsp shredded nori, and ½ tsp garlic powder. Gradually add 15–30ml (1–2 tbsp) water until the mixture forms a thick, smooth batter that clings to the tofu without dripping off.

Prepare the coating:

• In a shallow dish, mix 60g (2.1 oz / 1 cup) panko breadcrumbs with 1 tbsp nori flakes (optional), a pinch of sea salt, and a pinch of black pepper.

Coat the tofu:

• Set up a coating station with one bowl of batter and one dish of breadcrumbs. Using one hand for wet and the other for dry ingredients, dip each tofu piece into the batter, ensuring it is completely coated, press gently and turn to cover all sides evenly. Allow any excess to drip off, then press the tofu into the breadcrumb mixture, turning to coat all sides thoroughly and evenly.

Optional chill:

• For best results, place the coated tofu fingers on a plate or tray and refrigerate for 10–15 minutes to help set the coating before cooking.

Cook the tofu:

• To bake: Preheat the oven to 200°C (fan 180°C / 400°F). Place the tofu fingers on a wire rack over a lined baking tray for even crisping. Lightly brush or spray them with oil. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
• To fry: Heat 1–2 tbsp oil in a non-stick pan over medium heat. Fry each tofu finger for 2–3 minutes per side until golden brown and crisp on all sides.

Serve:

• Serve hot with tartar sauce, in a sandwich, or with chips and peas for a nostalgic plant-based dinner.

Blend the Dough:

• In a blender or food processor, combine the tofu, self-raising flour, olive oil, tamari, salt, garlic powder and water.
• Add one of the following, depending on your variation:
• For plain, add nothing else.
• For beetroot, add 1½ tsp beetroot powder or 1 cooked beetroot.
• For spinach, add 30g fresh spinach leaves.
• Blend until smooth. The batter should resemble a slightly runny pancake mix – not too thick or watery.

Cook the wraps:

• Heat a dry non-stick over medium heat. Once hot, pour in some batter as you would for pancakes. Cook for around 2 minutes on each side until lightly browned and cooked through.

Cool and Store:

• Place the cooked wrap on a clean tea towel and cover with another towel to keep them soft and warm. Serve straight away or allow to cool fully before storing in an airtight container.

Prepare the flavour base:

• Peel and finely grate the garlic and ginger. Slice the pak choi in half lengthways and rinse thoroughly, especially between the base stems.

Sear the pak choi:

• Heat the toasted sesame oil in a wide pan over medium-high heat. Once hot, place the pak choi cut-side down and sear for 2–3 minutes until golden and slightly charred.

Add aromatics and braise:

• Add the grated garlic and ginger to the pan and cook for 30 seconds until fragrant. Pour in the tamari, water, and maple syrup. Cover with a lid and let the pak choi braise gently for 4–5 minutes, until the stems are tender but still hold their shape.

Make the pink tahini cream:

• In a small bowl, whisk together the tahini, beetroot juice, lemon juice, yoghurt, and a pinch of sea salt. Add cold water gradually until smooth and creamy.

Plate and serve:

• Spread a generous swoosh of the pink tahini cream onto each plate. Arrange the braised pak choi on top and spoon over any remaining cooking juices. Finish with a sprinkle of gomasio or sesame seeds and sea salt.

Prepare the trays:

• Line two 20×20cm trays with greaseproof paper.

Whip the aquafaba:

• Using a stand mixer or electric whisk, whip the aquafaba with the cream of tartar (if using) on high speed for 8–10 minutes until stiff peaks form. Add the vanilla extract during the final minute.

Make the agar syrup:

• In a small saucepan, combine the water and agar flakes. Bring to a boil, then reduce to a simmer. Stir for 5–7 minutes until the agar is fully dissolved.

Add sugar and salt:

• Stir in the sugar and a pinch of sea salt. Continue cooking over medium heat, stirring constantly, for 3–5 minutes until it thickens to a honey-like consistency and bubbles steadily. Aim for 110–115°C (230–240°F) if using a thermometer.

Combine syrup with aquafaba:

• With the mixer on low speed, carefully pour the hot syrup into the whipped aquafaba in a thin stream. Once added, turn the mixer to high and whip for 8–10 minutes until the mixture is thick, glossy, and holds soft peaks. The mixing bowl should be warm, not hot.

Spread into trays:

• Quickly spoon the marshmallow mixture into the prepared trays, spreading it evenly to about ½ cm (0.2 in) thick. Work fast – the agar sets quickly as it cools.

Set and cut marshmallows:

• Leave to set at room temperature for 2–4 hours (or overnight). Once firm, use a round cutter (5–6cm / 2–2.4in) to cut 12 discs. Keep the offcuts for snacking or blending into hot chocolate!

Melt the chocolate:

• Place the dark chocolate in a heatproof bowl and melt gently over a bain-marie or in the microwave in short bursts, stirring between each.

Assemble the wagon wheels:

• Lay out 12 biscuits. Top each with a marshmallow disc and 1 tsp raspberry jam. Sandwich with another biscuit.

Coat in chocolate:

• Using two forks, dip each biscuit sandwich into the melted chocolate, coating it completely. Let the excess drip off and place on a greaseproof-lined tray.

Set and enjoy:

• Leave to set at room temperature or refrigerate to speed up the process. Once firm, dig in and enjoy your homemade plant-based wagon wheels!

Make your Components

Roast the Veg:

• Roast at 200°C for 25–30 mins until golden.

Bake the Tofu:

• Mix the tofu dressing ingredients together and coat the tofu cubes. Bake at 200°C for 25 mins, tossing halfway through.

Cook the Quinoa & Broccoli:

• Cut the broccoli into small bite-sized pieces. Add the quinoa, water, and a pinch of salt to a saucepan and bring to the boil with the lid on. Once boiling, place the lid ajar to let out steam and reduce to a gentle simmer. Cook until about 2cm of water remains, then turn off the heat, add the broccoli, cover, and leave to steam for 10 mins.

Make the Peanut Satay Sauce:

• Peel and finely grate the garlic and ginger. In a bowl, combine warm water, peanut butter, vinegar, tamari, coconut sugar, grated garlic and ginger, sesame oil, and lime juice. Stir until smooth and well combined.

Make the Ketchup:

• Mix all ingredients together in a small bowl and season to taste.

Make the Dukkah:

• Roughly chop the almonds. Add to a dry frying pan with the sesame seeds, coriander seeds, pepper, and salt. Toast for about 5 mins, stirring regularly, until the seeds start to pop. Remove from heat and grind in a pestle and mortar or pulse in a blender.

Make the Pickled Red Onion:

• Peel and finely slice the red onion. Add to a glass or jar with the vinegar, water, salt, and maple syrup. Mix and let sit for 15 mins.

Assemble Your Dishes

Assemble the Buddha Bowl:

• Divide approx. 70g of cooked tofu between 2 bowls along with a generous handful of roasted veg. Add approx. 100g of cooked quinoa to each bowl, followed by 3 tbsp of pickled red onion. Cut 1 avocado in half, scoop out the flesh, slice, and divide between the bowls. Garnish with dukkah.

Assemble the Satay Noodles:

• Cook 200g of noodles and drain. In a large frying pan, add approx. 200g roasted veg, 100g tofu, some broccoli, satay sauce, and 2–4 tbsp water. Heat over medium heat until bubbling. Taste and adjust seasoning. Garnish with pickled red onion and fresh coriander.

Assemble the Black Bean Burger:

• Rinse and drain the black beans. In a large bowl, mash together with remaining quinoa, roasted veg, and tofu. Add 1 tbsp smoked paprika, 2 tbsp tamari, juice of 1 lime, and 15g chopped coriander. Mash with a potato masher (or pulse in a food processor) until combined.
• Too dry? Add 2 tbsp water.
• Too wet? Add 1–2 tbsp flour.
• Shape into 4–5 burgers. Fry in a non-stick pan with 1–2 tbsp oil until golden on both sides. Toast the buns. Spread mayo on one side and ketchup on the other. Slice the second avocado and add 2–3 slices per burger, then top with a burger patty and serve.

Prepare the tin:

• Line a 20x20cm tin with greaseproof paper and dust with 30g (¼ cup) arrowroot powder and 15g (2 tbsp) icing sugar to prevent sticking.

Whip the aquafaba:

• Using a stand or electric hand mixer, whip 120ml (½ cup) aquafaba with ¼ tsp cream of tartar (if using) on high speed for 8–10 minutes until stiff peaks form. Add 1 tsp vanilla extract near the end.

Make the agar syrup:

• In a small saucepan, combine 100ml (just under ½ cup) water and 1½ tbsp agar flakes. Bring to the boil, then reduce to a simmer for 5–7 minutes, stirring until fully dissolved.

Add the sugar and salt:

• Stir in 200g (1 cup) cane sugar and a pinch of sea salt. Continue cooking over medium heat for another 3–5 minutes, stirring continuously, until it thickens to a honey-like consistency and bubbles steadily. If you have a thermometer, aim for 110–115°C (230–240°F).

Combine quickly:

• With the mixer on low, slowly pour the hot syrup into the whipped aquafaba in a thin stream. Once fully added, increase speed to high and whip for another 8–10 minutes until thick, glossy, and holding soft peaks. The bowl should feel warm, not hot.

Transfer to tin:

• Immediately spoon the mixture into the prepared tin and smooth the top. Work quickly, as the agar sets fast once it cools.

Set and slice:

• Leave to set at room temperature for 2–4 hours (or overnight) until firm. Once set, lift out and slice into squares using a lightly oiled knife or one dusted in arrowroot.

Dust and store:

• Toss the marshmallows in more of the arrowroot and icing sugar mixture to coat and prevent sticking. Store in an airtight container for up to 5 days.

• Combine all ingredients in a clean fermentation jar: In a large glass jar (5L capacity), add 4 litres water, 400g sugar, 30g chopped ginger, 15g gorse petals, 15g dandelion petals, chopped apples and citrus fruit and 50g cherry blossom petals. Stir well until the sugar is completely dissolved.
• Cover and ferment at room temperature: Cover the jar with a clean cloth or a loose lid and leave at room temperature (18–22°C / 64–72°F) for 3–5 days. Stir once or twice daily to submerge the petals and prevent mould.
• Monitor fermentation: Look for bubbles, cloudiness, and a gently tangy taste — these are signs of active fermentation. Depending on room temperature, this may happen faster or slower.
• Strain and bottle: When the soda is pleasantly floral and slightly fizzy, strain out the solids using a fine sieve or cheesecloth. Pour the liquid into swing-top bottles, leaving about 2cm (0.8 in) headspace.
• Build carbonation: Seal the bottles and leave at room temperature for 1–2 days to naturally carbonate. Burp once daily to release any excess pressure.
• Chill and serve: Refrigerate once carbonation is to your liking. Serve chilled and open bottles with care — the soda will be beautifully fizzy, fragrant, and alive with springtime flavour.

Prepare the dry mix:

• Roughly chop the almonds, walnuts, desiccated coconut, sunflower seeds, pumpkin seeds, and chia seeds until they resemble a coarse crumble texture. You can also pulse them briefly in a food processor if you prefer a more uniform texture.

Toast the chopped nuts and catkins:

• Add the chopped mix to a wide-based frying pan along with the birch catkins. Toast dry over medium heat for 3–4 minutes, stirring continuously, until the coconut begins to smell sweet and toasty, and the edges turn golden brown.

Add coconut oil, maple syrup, and vanilla:

• Turn off the heat and stir in the coconut oil, maple syrup, and vanilla essence. Mix thoroughly to ensure everything is evenly coated.

Cool and enjoy:

• Remove from the heat and allow to cool completely. Stir through the goji berries (and cacao nibs, if using). Once fully cooled, store in an airtight container for up to 4 weeks.
• Serve with your favourite yoghurt, plant-based milk, fresh fruit, or use as a crunchy topper on porridge or smoothie bowls.

• Slice your mushrooms into bitesize pieces.
• Drain and rinse the tomato sauce off you beans.
• Heat a non-stick pan on a high heat till it gets nice and hot.
• Reduce the heat to medium/hot temperature and add your mushrooms.
• Cook for 2 minutes, stirring a couple of times.
• Add the bag of stir-fry veg and cook for a couple of minutes, stirring regularly.
• Add the rice, ensure to break up any clumps of rice from the pack, and mix it all through.
• Heat for a minute.
• Add the curry powder, smoked paprika and a good pinch of chilli flakes and mix through. Serve & Enjoy!

• Slice the tofu lengthwise into 1 cm slices. Cut them into diamonds so they are triangle shaped.
• Cook in air frier for 15 mins standing up so the air can really circulate to maximise the crispiness. If you dont have an air frier simply preheat your oven to 220 degrees C and bake for 15-20 mins until crispy on the outside.
• In a cup mix together the ingredients for the marinade. Remove the crispy tofu.
• Add the marinade to a wide bottomed saucepan and on low heat bring to the boil while stirring continuously. Once boiling add the tofu and cook for 1 min turing over and ensuring each triangle is well coated in the marinade. Turn off the heat and mix again to ensure they are well coated.
• Cook your rice as per the pak instructions. Par boil the broccoli and drain and rinse. Heat a griddle pan on high heat., Once hot add the broccoli and cook until it has char marks on each side, be careful not to move it too much to ensure you get nice char marks.. Remove from the heat, cut the bok choi in half lengthwise and add the griddle pan open face down. Peel the red onion and cut in half lengthwise and ad to the griddle pan face down. Leave to cook until both the bok choi and onion start to char.
• To plate up add the rice to the middle of both the bowls and divide up the charred broccoli, bok choi and red onion between the 2 bowl. Add the sauer kraut and caper and finally add the tofu ribs.
• Enjoy!

Roast the vegetables:

• Preheat oven to 200°C (fan 180°C) / 390°F. Chop the cauliflower and broccoli into small, bite-sized florets. Toss with 2 tbsp olive oil, 1½ tsp smoked paprika, and a pinch of salt and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.

Cook the lentils:

• Drain and rinse the lentils. Finely chop the garlic. Heat olive oil in a pan over medium heat (if using), then sauté the garlic for 1 minute until fragrant. Add the lentils, cumin seeds, smoked paprika, salt, and pepper. Stir for 3–5 minutes until heated through and well seasoned.

Prepare the walnut-hemp crumble:

• Roughly chop the walnuts. Toast the walnuts and hemp seeds in a dry frying pan over high heat with a pinch of sea salt. Stir occasionally for 4–5 minutes until golden and fragrant. Optional: Add garlic powder or smoked paprika for extra flavour.

Make the tahini yoghurt sauce:

• In a bowl, whisk together tahini, soy yoghurt, lemon juice, garlic powder, and water until smooth and creamy. Season with salt to taste.

Assemble the bowls:

• Divide the cooked quinoa between three bowls. Top each with the spiced lentils and roasted veg. Sprinkle over the walnut-hemp crumble. Slice the avocado and divide between bowls. Drizzle with the tahini yoghurt sauce and finish with fresh parsley or coriander.

Prepare the tofu mixture

• Preheat the oven to 200°C (392°F). Crumble the tofu into a large mixing bowl. Add the grated ginger, garlic, coriander, and spring onions. Stir in the tamari, gochujang, maple syrup, and panko breadcrumbs. Mix thoroughly, squeezing the mixture with your hands until it comes together and holds its shape.

Shape and bake the meatballs

• Take about 2 tablespoons of the mixture per meatball and form roughly 9 evenly sized balls. Place them on a lined baking tray and bake for 20 minutes, flipping halfway through to ensure even browning.

Make the sauce

• While the meatballs are baking, heat a little oil in a pan over medium heat. Sauté the red onion, ginger, and garlic for around 30 seconds until fragrant. Stir in the gochujang, tamari, maple syrup, stock (or water), and lemon juice. Simmer for a few minutes until slightly thickened.

Coat the meatballs

• Once baked, gently stir the meatballs through the sauce until evenly coated.

Serve and enjoy

• Serve hot, garnished with extra coriander or spring onions if desired. Delicious alongside rice, noodles, or as a sharing appetiser.

• Prepare the Ingredients: Thanks to the NamaWell M1, there’s no need to soak the almonds, and it makes the milk super creamy and effortless to prepare.
• Blend: Add the almonds, dates, pinch salt and water, to your NamaWell M1 milk maker and make your fresh almond milk – it’s so creamy!
• Add the Kefir Grains: Pour 1 litre (4 cups) of the homemade almond milk into a clean glass jar and add the water kefir grains along with 1 tbsp of maple syrup and 1 ideally organic pitted date.
• Mix & Cover: Stir gently with a wooden or plastic spoon (avoid metal as it can interfere with fermentation). Cover with a breathable cloth or lid that allows airflow.
• Fermentation: Leave the jar at room temperature (20-25°C) for 12-24 hours. The kefir will thicken slightly and develop a tangy taste. The longer it ferments, the tangier it will become.
• Strain & Store: Once it reaches the desired tanginess, strain out the water kefir grains using a non-metal strainer and transfer the kefir to a clean bottle. Store in the fridge.
• Reusing Grains: Rinse the grains gently in filtered water and store them in sugar water when not in use. To make a new batch, add them to fresh almond milk with a small amount of sugar.
• Enjoy! Use in smoothies, drink plain, or mix with fruit and granola for a delicious probiotic boost!

Preheat the oven:

• Preheat your oven to 200°C (392°F).

Infuse the caramel with magnolia:

• In a 20cm (8-inch) ovenproof frying pan, combine the caster sugar, water, and torn magnolia petals. Warm gently for 2–3 minutes on low to allow the petals to infuse. Bring to a boil over high heat, then reduce to medium and cook for 4–5 minutes until the mixture turns a light golden colour. Using tongs, remove and discard the petals.

Add butter to the caramel:

• Remove the pan from heat and stir in the cubed plant-based butter. It may look like it’s splitting, but it will come together in the oven.

Layer magnolia and pears:

• Slice the pears lengthways and fan them over the caramel in a spiral or rosette shape, overlapping slightly. These slices will be the top of your tart once it’s flipped, so arrange them with care.
• Halve or quarter the remaining magnolia petals and place them over the pears in a scattered or circular pattern.

Top with pastry:

• Roll out the puff pastry sheet and cut it slightly larger than your pan. Carefully lay it over the fruit and petals, tucking the edges down around the sides. Prick the pastry in a few places with a fork to let steam escape.

Bake until golden:

• Bake for 20 minutes or until the pastry is puffed and golden.

Flip and serve:

• Allow the tart to cool for 2 minutes. Place a serving plate over the pan and flip it over swiftly and confidently. Gently lift the pan away to reveal the beautifully caramelised pears and delicate floral magnolia.
• Reposition any petals that may have shifted, slice, and enjoy!

• Soak the Cashews: Place cashews in a bowl and cover with just-boiled water. Let soak for 5 minutes.
• Prepare the Vegetables: Peel and thinly slice the red onion. Thinly slice the spring onions at an angle. Drain and rinse the black beans. Quarter the cherry tomatoes. Finely chop the coriander and red chilli (de-seed for less heat). Thinly slice the avocado.
• Cook the Black Bean Salsa: In a hot non-stick pan, add 1 tablespoon or a few sprays of oil and fry the onions, spring onion, and chilli for 2 minutes, stirring continuously. Add cumin seeds, ground cumin, smoked paprika, tamari, citrus juice, and salt. Cook for 30 seconds, then add beans and tomatoes. Cook for 2 more minutes, mashing lightly.
• Make the Cashew Cheese Sauce: Drain and rinse the soaked cashews. Blend with oat milk, garlic powder, lemon juice, and salt in a blender until smooth.
• Assemble the Quesadillas: Heat a dry pan and warm a tortilla for 30 seconds. Spread about 3 tbsp of cashew cheese on the tortilla, add a portion of the bean mixture on one side of the tortilla, and top with avocado slices, chopped coriander, and chilli. Fold the tortilla over, cook until browned, then remove and slice. Repeat with remaining tortillas and ingredients.
• Serve: Enjoy the quesadillas hot, with any remaining cashew cheese stored in the fridge for up to 5 days for other uses

Make the cookie dough base:

• In a food processor, blend the cashew nuts, pitted dates, oat milk, vanilla extract, and salt until a sticky dough forms and clumps into a ball.

Add the chocolate chips:

• Transfer the dough to a bowl and fold in the chocolate chips or cacao nibs. Stir to combine evenly.

Shape into eggs:

• Using your hands, roll the dough into 10–12 small egg-shaped pieces. Place on a lined tray or plate and chill in the freezer for at least 20 minutes to firm up.

Make the white chocolate coating:

• In a heatproof bowl over a saucepan of simmering water, gently melt the cacao butter. Once melted, stir in the cashew (or macadamia) butter, maple syrup (to taste), vanilla, and sea salt. Whisk until smooth and glossy.

Divide and colour the coating:

• Split the white chocolate mixture into two bowls. Add beetroot powder to one for a pink hue and matcha to the other for a green tone. Stir each until well blended.

Coat the cookie dough eggs:

• Dip each chilled dough egg into your coloured coatings, using a fork to lift and tap off any excess. Place back onto the tray. Once all are coated, repeat for a second layer to build a thicker shell. Chill in the fridge or freezer until fully set.

Alternative coating:

• If you prefer, melt the dark chocolate and dip the chilled cookie dough eggs as above. Allow to set completely.

To serve:

• Once fully set, your Easter Cookie Dough Eggs are ready to enjoy! Store them in the fridge for up to a week, or freeze for longer freshness.