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

Make the kofta mixture:

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

Cook the koftas:

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

Make the herb oil:

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

Prepare the chopped salad:

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

Serve:

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

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

Method

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

Make the Herb Vinaigrette

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

To Serve

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

For each of the pancake:

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

Serving Ideas

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

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

Make the Lentil Nuggets

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

Make the Crispy Spiced Quinoa

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

Roast Turmeric Cauliflower & Kale

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

Make Avocado Cream

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

Assemble the Nourish Bowl

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

Air-fry the Veg

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

Make the Crispy chickpeas :

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

Cook the Tofu:

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

Blend the Soup:

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

To Serve:

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

Soften the dates (if needed):

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

Blend the base:

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

Roll into bites:

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

Melt the chocolate:

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

Coat and finish:

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

Store:

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

Parboil the potatoes

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

Make the Filling

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

Prepare the Potato Topping

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

Assemble the Pie

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

Serve

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

Ferment the chillies and beetroot (7–10 days)

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

Prepare for blending

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

Blend the sauce

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

Strain and season

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

Bottle and store

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

Notes & Tips

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

Prepare the ingredients:

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

Toast the pittas:

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

Cook the aromatics:

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

Build the dal:

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

Serve and garnish:

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

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

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

Melt the chocolate

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

Blend the tofu and chocolate

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

Chill to set

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

Serve

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

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

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

Make the Pistachio Hot Chocolate

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

Make the Vegan Marshmallow Fluff

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

Assemble

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

Shape the carrots:

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

Sear the carrot rounds:

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

Make the glaze:

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

Glaze the carrots:

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

Make the tahini cream:

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

Plate the dish:

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

Tips

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

Soak & wash the rice (8–12 hours)

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

Steam the rice (45–60 minutes)

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

Cool to inoculation temperature (20–30 minutes)

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

Make the spore slurry (2 minutes)

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

Inoculate evenly (3–5 minutes)

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

Set up the incubator (5–10 minutes)

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

First-stage incubation (0–18 hours)

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

Break up & turn (at 18–24 hours)

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

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

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

Stop growth & chill (30 minutes)

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

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

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

Chef’s Notes & FAQs

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

Juice the Ingredients:

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

Transfer to Fermentation Vessel:

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

Kickstart Fermentation:

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

Monitor the Fermentation:

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

Strain and Bottle:

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

Serve

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

• Peel the orange for the juice and quarter 2 apples

Juice it up:

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

Start the bulk wild fermentation:

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

Bulk Ferment (Phase 1):

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

Strain & bottle:

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

Ferment (Phase 2):

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

Chill & enjoy:

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

To serve:

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

Soften the dates (if needed):

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

Blend the base:

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

Roll into bites:

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

Melt the chocolate:

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

Coat and finish:

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

Store:

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

Prep your base veg:

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

Make the Yellow Coconut Curry:

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

Make the Spinach Curry:

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

Make the Thai Red Curry:

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

Cool & Freeze:

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

Defrost & Serve:

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

Prepare the vegetables

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

Sauté the aromatics

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

Cook the mushrooms

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

Deglaze the pot

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

Add the stock and seasonings

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

Blend the soup

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

Sear the oyster mushrooms

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

Serve

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

Prepare the beetroot:

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

Make the brine:

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

Ferment the beetroot (primary ferment):

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

Strain and reserve:

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

Start the secondary fermentation (for fizz):

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

Carbonate:

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

Serve:

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

To Serve

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

Tips & Variations

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

Prepare the pastry

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

Make the filling

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

Make the spinach pancakes

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

Assemble the wellington

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

To serve

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

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

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

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

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

Make the base

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

Make the pecan caramel

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

Assemble base and caramel

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

Melt the chocolate (bain-marie method)

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

Caramelise the pecans

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

Finish the pie

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

Serve

• Slice into bars or squares and enjoy!

Roast the beetroot and garlic

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

Blend the spread

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

Adjust and serve

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

Serving Suggestions

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

Start the bug:

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

Feed daily for 5 days:

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

Burp the bug:

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

Ready to use:

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

Storage:

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

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

Tips & Variations

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

Roast the pumpkin:

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

Cook the black beans:

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

Prepare the golden quinoa:

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

Make the cashew crumble:

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

Mix the tahini yogurt sauce:

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

Assemble the bowls:

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

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

Cook the Components in the Cuisinart Tri-Zone Airfryer

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

Assemble Your Dishes

Meal 1 – Pumpkin Nourish Bowl

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

Meal 2 – Coconut Lentil Curry

• Serve with rice and garnish with fresh coriander.

Meal 3 – Roasted Pumpkin Soup

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

Serving / Storage Tips

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

Blend the wet base:

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

Combine with oats:

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

Shape the base:

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

Melt the chocolate:

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

Coat and chill:

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

Slice and serve:

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

Roast the squash

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

Roast the butter beans

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

Cook the quinoa

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

Prepare the fresh toppings

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

Assemble the nourish bowls

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

Finish and serve

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

Smoky Black Beans

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

Mexican-Style Rice

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

Roast Veg Tray: Sweet Potato & Peppers

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

Stuffed Sweet Potato Base: Roasted Halves

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

Quick-Pickled Red Onion & Jalapeño

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

Cashew-Lime Crema

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

Chilli Chocolate Energy Balls

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

Assemble into 3 Dinners

Dinner 1: Burrito Bowls

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

Dinner 2: Tacos (or Wraps)

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

Dinner 3: Stuffed Sweet Potatoes

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

Preheat the oven:

• Set to 170°C fan.

Prepare the fruit:

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

Stew the fruit:

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

Prepare the crumble topping:

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

Assemble the crumble:

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

Bake:

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

Make the custard:

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

Serve:

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

Prepare the base:

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

Add water and sugar:

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

Add flavourings (optional):

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

Ferment:

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

Strain:

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

Bottle for carbonation:

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

Ferment again:

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

Refrigerate:

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

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

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

• 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.

• 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.