• 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.

Roast the veg

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

Prepare the garlic

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

Make the soup

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

Blend until smooth

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

Serve

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

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

Prep the vegetables:

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

Sauté the base vegetables:

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

Build the ragù:

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

Add the pasta and cook:

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

Make the cashew cream:

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

Assemble and garnish:

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

Crisp the top:

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

Serve:

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

Prep the potatoes

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

Ferment the chips (2–3 days)

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

Rinse and dry

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

Cook the chips

Option 1: Air fry (healthier)

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

Option 2: Oven-bake

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

Option 3: Shallow fry (for maximum crunch)

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

To finish

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

Tips

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

Preheat the oven:

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

Prepare the chia mixture:

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

Add the mixed seeds:

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

Grease and line your baking tray:

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

Spread the cracker mixture:

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

Brush with oil and salt:

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

Bake in two stages:

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

Cool and break into pieces:

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

Store:

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

Prepare the base:

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

Fill the moulds:

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

Make the peanut butter filling:

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

Add the jam:

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

Melt the chocolate:

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

Coat the bites:

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

Chill to set:

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

Store and enjoy:

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

Prepare the ingredients

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

Simmer the base

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

Strain

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

Sweeten and finish

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

Bottle and store

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

Prepare the tofu:

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

Make the buttermilk batter:

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

Crush the coating:

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

Coat the tofu:

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

Bake or air fry:

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

Make the buffalo glaze:

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

Glaze and serve:

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

Toast the coconut and make the pistachio butter

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

Combine the dry ingredients

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

Mix in the wet ingredients

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

Press into a tin

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

Chocolate topping

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

Chill and slice

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

Start the bug:

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

Feed daily for 5 days:

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

Burp daily:

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

Ready to use:

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

Storage:

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

Make the base:

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

Press into a tin:

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

Optional chocolate topping:

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

Chill and slice:

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

Variations

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

Make the elderberry base:

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

Juice the fresh ingredients:

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

Combine:

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

Store and serve:

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

Make the tortilla cones:

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

Prepare the guacamole:

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

Make the refried beans:

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

Mix the salsa:

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

Assemble the cones:

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

Tips

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

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

Prepare the vegetables:

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

Weigh and salt:

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

Pack into jars:

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

Submerge and weigh down:

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

Seal and ferment:

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

Taste and store:

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

Melt the base chocolate and create the shells:

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

Prepare the Dubai pistachio filling:

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

Add the pistachio layer:

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

Make the nut-date base layer:

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

Start with the chocolate

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

To store:

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

Make the whipped coffee:

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

Prepare your glass:

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

Top and serve:

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

Optional Additions

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

Make the berry syrup

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

Cool and strain

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

Combine and ferment

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

Cover and bulk ferment

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

Bottle for secondary fermentation

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

Carbonate and chill

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

Prepare the pastry:

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

Pre-salt the tomatoes:

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

Make the herby cashew cream:

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

Roll out the dough:

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

Assemble the galette:

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

Fold and bake:

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

Finish and serve:

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

Tips

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

Make the pancake batter in the blender

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

Make the date caramel

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

Cook the pancakes

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

Caramelise the banana slices

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

Assemble and serve

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

Prep the dates:

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

Snickers Style

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

Dubai Style

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

Tiramisu Style

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

Cook the pasta:

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

Make the sauce:

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

Season:

• Taste and add salt and pepper to your liking.

Combine:

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

Serve and garnish:

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

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

Make the Quick Pickled Onions

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

Prepare the Baked Falafel

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

Cook the Quinoa

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

Make the Tabbouleh

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

Sauté the Spanakopita-Style Spinach

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

Make the Dukkah

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

Assemble the Mezze Bowl

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

Prepare the lettuce:

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

Grill the lettuce:

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

Make the Tahini Cream (optional)

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

To serve:

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

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

Make the cookie dough:

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

Bake the cookies:

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

Make the Ferrero Rocher ice cream:

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

Make the Dubai chocolate ice cream:

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

Make the Snickers-style ice cream:

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

Assemble the sandwiches:

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

Freeze to firm up:

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

Make the Quinoa Tabbouleh

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

Prepare the Charred Apricot & Bean Salad

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

Cook the Mushroom Shawarma

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

To Serve

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

Preheat the oven & prep ingredients:

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

Cook the filling:

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

Season and add cashews:

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

Blend the filling:

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

Shape the sausages:

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

Assemble the rolls:

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

Brush and bake:

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

Prepare the mango nougat base

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

Make the berry cream filling

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

Assemble the layers

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

Freeze to set

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

Coat in chocolate

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

Final set

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

Serve and enjoy

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

Juice the greens:

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

Switch to blend:

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

Add smoothie ingredients:

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

Serve and enjoy:

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

Skewer and spiral-cut the courgettes:

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

Make the marinade:

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

Grill until caramelised:

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

Brush on the marinade:

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

Serve hot off the grill:

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