Prepare your ingredients:

• Peel the citrus fruits, ginger, and turmeric if using fresh.

Juice your ingredients:

• Feed the citrus fruits, ginger, turmeric, black peppercorns, and coconut oil into your Namawell juicer.
• Tip: If using ground turmeric and black pepper instead of fresh, do not put these through the juicer as they can stain the juicer. Instead, mix them into the juice after juicing.
• The coconut oil helps to enhance nutrient absorption, especially for fat-soluble compounds like curcumin in turmeric. Black pepper contains piperine, which increases the bioavailability of curcumin, making the nutrients even more potent.

Freeze into cubes:

• Pour the juice into an ice cube tray and freeze until solid.

Make your tea:

• When you’re ready to enjoy, pop a cube into a mug, add boiling water, and stir in your preferred sweetener (honey, agave, or maple syrup).

Sip and feel amazing:

• Enjoy your immunity-boosting tea and let its warming and nourishing benefits help keep colds and flus at bay!

Make the caramel:

• Add the dates, peanut butter,vanilla extract, coconut oil, and water to a food processor and blend until super smooth and caramel-like, adding more water if needed to achieve a smooth caramel consistency.
• This may take from 5 to 10 mins to get a super smooth texture.
• If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.

Shape the caramel into small squares:

• Line a small baking tray with parchment and spread and level out the caramel so it is approx 2cm high. You want it to be as smooth as you can.
• Place in the freezer to set for 2-4 hours, or overnight.
• Remove and slice into squares that are approx 1.5cm x 1.5cm. You may need to allow it to defrost slightly if you left them to set overnight.

Coat in chocolate:

• Melt the chocolate and using a fork dip the caramel squares in the dark chocolate so they are all evenly coated.
• Place back on the baking parchment and sprinkle with some sea salt.
• Place back in the freezer or fridge for 10 mins until they set and enjoy!

• Wash and soak your seaweed in water for 10 minutes to rehydrate it before juicing
• Give your foraged greens a good wash and soak.
• Add all ingredients into the hopper of your juicer and juice.
• Add more apples if you want a sweeter juice
• Enjoy this delicious nutrient packed juice!

Prep the veg

• Peel and finely chop the onion and garlic.
• Slice the carrots into half moons that are approx 1/2cm in width
• Tear the oyster mushrooms into smaller pieces.
• Top and tail the fine beans
• Chop the potatoes into even chunks for boiling (leave the skin on for a more nutritious mash).
• Drain and rinse the lentils
• Roughly chop the dark chocolate

Saute the base veg

• Heat a large saucepan or casserole dish over medium heat with 1 tbsp of vegetable oil.
• Add the chopped onion, mushrooms, fine beans and carrots. Sauté for 6–7 minutes until softened and starting to caramelize.
• Stir in the garlic and cook for 1 more minute.

Boil the potatoes

• Fill another saucepan with the prepared potatoes and cover with cold water. Add in 1 tbsp of salt and bring to a boil. Reduce to a simmer and leave to cook for 15mins or until the potatoes are soft and well cooked

Build the Flavor:

• Add the tomato purée, tamari and the red wine and stir well, letting it cook for 4-5 minutes to burn off the alcohol and develop a rich flavor.

Add Lentils and season:

• Add in the drained black lentils along with the bay leaf, dark chocolate, a sprig or two of thyme/rosemary and the veg stock.

Simmer:

• Turn the heat on high and bring to a boil and reduce to a medium heat and cook for 20 more minutes, with the lid off, stirring occasionally. At the end of 20 mins it should have reached a thick almost caramel like texture. Taste and season with salt and pepper to taste.

Mash:

• Drain the potatoes and mash with 100 ml of oat milk, 2 tbsp of olive oil and a pinch of salt, and pepper. Mash until smooth and creamy. Season to taste.

To Serve

Plate the Dish:

• Spoon the creamy mashed potatoes onto each plate.
• Ladle the rich winter stew over the potatoes.
• Add a side of purple broccoli.

Garnish:

• Garnish with a sprig of rosemary or a drizzle of olive oil, if desired.
• Enjoy this warm, rich, and comforting winter stew!

Preheat the Oven and roughly chop peanuts:

• Preheat your oven to 160°C (320°F) and line a large baking sheet with parchment paper.
• Roughly chop the peanuts.

Mix the Wet Ingredients:

• Add to a sauce pan the coconut oil, peanut butter and maple syrup and heat on a medium heat for 2-3 mins until it becomes smooth and runny.
• Take off the heat and stir in the vanilla extract and salt.

Combine Dry Ingredients:

• In a large mixing bowl, combine the oats, chopped peanuts, dried peanut powder, and chia seeds.

Mix It All Together:

• Pour the wet mixture over the dry ingredients and mix thoroughly until all the oats and peanuts are evenly coated.

Bake the Granola:

• Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to form clusters.
• Bake for 20–25 minutes, stirring halfway through for even baking. For chunkier granola, avoid stirring too much.
• Keep an eye on it to ensure it doesn’t burn.

Cool and Add Chocolate (Optional):

• Remove the granola from the oven and let it cool completely on the tray. It will crisp up as it cools.
• If using chocolate chips, sprinkle them over the granola while it’s still slightly warm so they stick but don’t fully melt.

Store:

• Transfer the granola to an airtight container once fully cooled. It will stay fresh for up to 2 weeks at room temperature.

Serving Suggestions:

• Enjoy it as a topping for smoothie bowls or vegan yogurt.
• Serve with plant-based milk for a high-protein breakfast.
• Use as a snack straight out of the jar!

Prepare the tofu dough:

• Drain 250g firm tofu and blend until it forms a smooth paste. Transfer to a mixing bowl and add 150g chickpea flour, 1 tsp garlic powder (or 1 clove of garlic, finely diced), 1 tbsp olive oil, and a pinch of salt. Mix thoroughly and knead gently on a lightly floured surface until it forms a solid dough ball. Add extra flour as needed to prevent sticking.

Shape the gnocchi:

• Divide the dough into 8 balls. Roll each ball into a thin rope approximately 2.5cm in diameter. Cut the ropes into small bite-sized pieces.

Boil the gnocchi:

• Fill a saucepan with freshly boiled water and add 1 tbsp of salt. Bring the water to a boil and add the gnocchi. Cook until the gnocchi floats to the surface (approximately 1 minute). Remove with a slotted spoon and set aside.

Fry the gnocchi:

• Heat a frying pan over high heat and add 1 tbsp (15ml) olive oil. Once hot, add the gnocchi and fry for 8-10 minutes, turning frequently to ensure they cook evenly. Continue until the gnocchi are lightly golden on all sides with a slightly crispy exterior

Make the tomato sauce:

• Peel and dice 3 cloves of garlic and finely dice 1 red chilli. Heat a saucepan over medium heat and add 3 tbsp (45ml) olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add 1 x 400g tin of chopped tomatoes, 1 tbsp (15ml) maple syrup, 1 tsp salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat. Taste and adjust seasoning if needed.

Serve:

• Divide the tomato sauce between two bowls. Top with the crispy gnocchi and garnish with fresh basil or your preferred green. Enjoy!

• Prepare your vegetables: Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds (approx 2 cm rounds). Cut the broccoli into small florets and finely chop the stalk making sure to use it as well. Separate the kale leaves from the stalk and finely chop and finely chop the stalk aswell. Drain and rinse the black beans, chickpeas and lentils.
• Fry the onions: In a large pot over a high heat, add the diced onions. Cook for 3-4 minutes, stirring regularly. If anything begins to stick, add 2 tablespoons of water/vegetable stock to deglaze the pot.
• Cook & sweat the veg: Add the leeks, carrots, broccoli stalks, kale stalks, and a generous pinch of salt. Cook for 2 minutes stirring regularly. Add 50 ml of vegetable stock, cover with a lid, reduce the heat to low to medium and let the vegetables sweat for about 10 minutes, stirring occasionally.
• Add the remaining ingredients: To the pot, add the black beans, chickpeas, lentils, tomato passata, tomato paste, tamari, the rest of the vegetable stock, pasta, and kale leaves. Stir to combine. With the lid on, bring the stew to a boil. Then, reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.
• Taste & Season: After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add chilli flakes to your liking.
• Serve the stew warm with fresh bread on the side for a hearty and nourishing meal.

• Toast the quinoa: Heat a saucepan over low-medium heat, add the quinoa, and stir until it starts popping, this should take approx 5 mins. Stir for another minute, then remove from heat.
• Melt the chocolate: Melt the chocolate, in a bain marie/ water boiler or in the microwave
• Add the peanut butter: Stir in the almond butter or peanut butter to the chocolate.
• Combine and prepare: Mix everything well, then line a baking tray with parchment paper. We used a small tray that was 16cm x 12cm x 5cm high
• Set the mixture: Pour the mixture onto the parchment-lined container and sprinkle over some goji berries and shelled pistachios, freeze for 30 mins or leave to set in the fridge for 2 hours
• Slice and enjoy: Cut the bars into squares, we got 12 small squares and enjoy!

Prepare the Juice:

• Juice the kale, fennel, pak choi, cucumber, 3 apples, some of the ginger.

Prep the veg for Fermentation:

• Quarter the remaining 2 apples, roughly slice the remaining ginger, quarter the lemons and add to a jar or jug that is approx 1-2L in volume. Pour in the juice along with the mint leaves and the 2 tbsp of coconut sugar. There is wild yeast occurring on the skin of the lemons, apples, ginger and mint leaves which convert the sugars to natural carbonation and probiotic bacteria. Cover with a lid or cloth.

Leave to ferment

• Leave to ferment at room temperature in indirect sunlight for 2-3 days. If the jar is sealed you will have to burp it regularly which simply means opening the lid and closing it to release excess build up of carbonation.

Bottle the Juice for 2nd Fermentation:

• Sieve the juice and pour into a sterilized glass bottle or jar with a tight-fitting lid. Leave about 1 inch of headspace for the gas to build up.

Ferment:

• Store the bottle at room temperature for another 2-3 days. Check daily to "burp" (release gas) to avoid pressure buildup.

Chill and Serve:

• Once fizzy and slightly tangy, refrigerate the drink to slow fermentation. Serve cold, garnished with a sprig of mint or a slice of cucumber.

Prepare the Tofu:

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

Make the Miso Glaze:

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

Glaze and Roast:

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

Prepare the Vegetables and Base:

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

Assemble:

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

Optional Garnishes:

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

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

Charred Garlic and Almond Sprouts

• Half the brussel sprouts and peel and finely dice the garlic cloves.
• Heat a non-stick pan on high heat, once hot add the butter and allow to melt.
• Add the halved brussel sprouts along with a pinch of salt and leave to cook without moving for 3 mins. Turn the sprouts and they should be charred on one side. Flip them to char on the other side and add the garlic and fry for 2 mins and then add 4 tbsp of water and put a lid on to steam for 4 mins. Remove the lid and allow the water to evaporate and finish by adding the vinegar, maple syrup and flaked almond and leave to cook for a further 2 mins. Taste and adjust the seasoning to your liking by adding more salt or black pepper.

Korean Style Brussel Sprouts

• Peel and finely dice the garlic and ginger. Finely dice the chilli removing the seeds if you prefer it less hot. Quarter the brussel sprouts.
• Heat 1 tbsp of oil in a large non-stick pan over medium-high heat.
• Add the ginger, garlic, and chili, sautéing for about 30 seconds. Add the quartered Brussels sprouts and stir-fry for 2-3 minutes until they begin to char slightly.
• Add 4 tbsp of water, cover with a lid, and steam for 3-5 minutes until the sprouts are just tender but not mushy. Stir occasionally and add more water if needed.
• Remove the lid and add the gochujang, soy sauce, rice vinegar, and maple syrup, stirring well to coat. Cook for another 2 minutes until the sauce thickens slightly.
• Drizzle with toasted sesame oil, then toss the sprouts gently to combine.
• Serve garnished with toasted sesame seeds and sliced spring onions. Enjoy!

Sweet Cranberry and Chestnut Sprouts

• Quarter the cleaned brussel sprouts. In a large non-stick pan, heat 2 tbsp of oil over a high heat. When hot, add the sprouts and 1⁄4 tsp salt. Reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Add the veg stock and cover with a tight lid for 3-5 minutes to cook the sprouts a little faster. Add more water if they begin to stick.
• Roughly chop the cooked chestnuts.
• Remove the lid and add the chestnuts and cook for 2 minutes. Add the cranberry sauce, mixing well. Continue cooking to heat through for 3 minutes, add the remaining salt and serve immediately with your Christmas dinner.

Prepare the pastry:

• Roll out the puff pastry sheet onto a clean surface. Cut the sheet in half lengthwise.

Add the pesto:

• Spread your pesto of choice evenly over one half of the pastry. Use the Lovely Basil, Spicy Red Pepper, or Sundried Tomato Pesto—or mix and match for variety!

Shape the stars:

• Place the other half of the pastry on top to sandwich the pesto. Using a star-shaped cookie cutter, cut out star shapes from the layered pastry.

Form the wreath:

• On a fresh sheet of baking parchment, mark out a large circle (using a bowl or plate as a guide). Arrange the pastry stars along the circle, slightly overlapping, to form a wreath shape.

Brush and bake:

• Lightly brush the pastry stars with oat milk to ensure a golden finish. Transfer the wreath (on the parchment) to a baking tray.

Bake:

• Preheat your oven to 200°C (390°F) and bake the wreath for 15–20 minutes, or until golden and puffed.

Serve:

• Let the wreath cool slightly before serving. This beautiful and flavorful centerpiece is perfect for sharing! Serve alongside extra pesto for dipping!

Prepare the dates and shape the tree:

• Remove the stones from 250g (8.8 oz) of medjool dates. Open them out and arrange them on a sheet of baking parchment in the shape of a Christmas tree. Fold the parchment around the dates, leaving extra room, and seal the edges. Use a rolling pin or mug to press down firmly, compacting the dates so they hold their shape when handled and so you have a firm solid base.
• Add the peanut butter layer:
• Spoon 100g (3.5 oz) of crunchy peanut butter over the flattened dates, spreading it evenly to cover the entire tree shape. Place the tree in the freezer to set for 20 minutes.

Melt and drizzle the chocolate:

• Melt 150g (5.3 oz) of chocolate using a double boiler or microwave. Drizzle the melted chocolate over the peanut butter layer, ensuring it’s evenly coated.

Decorate the tree:

• Dice a handful of pistachio nuts and sprinkle them over the chocolate layer. Add 30g (1 oz) of goji berries or freeze-dried raspberries for festive colour, and finish with a light sprinkle of sea salt.

Cut and serve:

• Once set, remove the parchment and carefully cut the tree into portions. Serve immediately or store in the fridge until ready to enjoy.

Chocolate Cream Hot Chocolate

• In a saucepan, combine 250ml oat milk and 250ml oat cream. Heat gently over medium heat until warm but not boiling.
• While the milk mixture heats, chop 50g chocolate finely and zest 1 orange.
• Add the chopped chocolate and orange zest to the warm milk mixture.
• Whisk continuously until the chocolate is fully melted, and the mixture thickens to a ganache-like consistency.
• Pour into your favourite mug and serve immediately. The rich, velvety texture makes this hot chocolate truly luxurious.

Pistachio Milk Hot Chocolate

• Prepare 500ml pistachio milk using a plant milk maker or blend 100g of soaked pistachios with water and strain.
• Heat the pistachio milk in a saucepan over medium heat. Add 3 cardamom pods (lightly crushed) and 3 rose petals, allowing the flavours to infuse as the milk warms.
• Chop 50g chocolate finely and whisk it into the warm pistachio milk until fully melted and smooth.
• Pour the hot chocolate into a mug and top with a dollop of whipped cream. Garnish with additional rose petals for a stunning and aromatic finish.
• This fragrant and decadent drink is a favourite, offering a perfect balance of floral and nutty flavours.

Purest Cacao Bean Hot Chocolate

• Preheat your oven to 180°C (350°F). Spread 100g raw cacao beans evenly on a baking tray and roast for 10-12 minutes until aromatic. Let them cool, then crack and peel them to remove the husks.
• Grind the peeled cacao beans in a pestle and mortar or a high-powered blender until smooth, forming a paste (cocoa liquor).
• In a saucepan, combine 500ml oat milk, 30g coconut sugar, a pinch of salt, and 1 vanilla pod (split lengthwise and seeds scraped into the mix). Heat over medium heat.
• Add the cacao paste to the warm oat milk mixture. Whisk thoroughly until the cacao is fully dissolved, and the mixture is smooth.
• Serve the hot chocolate in small cups to savour its rich, intense flavour. This recipe highlights the pure, unadulterated essence of roasted cacao beans.

Chocolate layer

• Get a 1 lb loaf baking tin and grease with a little oil and carefully line with baking parchment right up the sides. Ensure the paper is sticking to the baking tin
• Chop the chocolate into small pieces and add to a bowl along with the vegetable oil and melt using a bain marie or microwave. Carefully pour in the melted chocolate to the lined loaf tin and tilt it around letting gravity do its work so that the chocolate coats all the sides evenly. Tip out any excess chocolate and set aside in the freezer for 10 mins or fridge for 15 mins.

Whip cream

• Add the plant based cream to a large bowl along with the icing sugar, along with the cream cheese and scrape out the inside of the vanilla pod and add. Using an electric whisk whip the cream until you reach stiff peaks, this should take 4-5 mins. It should be super smooth with stiff peaks. You want to ensure it’s thick enough so that it will hold its shape.

Coffee soak

• In a bowl add the coffee ready to dunk the biscuits.

Plating up

• Carefully scoop out half of the cream layer and into the base of the chocolate shell and spread it out evenly, it should fill ⅓ of the chocolate case. On top of the cream layer, spoon over a layer of the cherries. Next dip the biscuits into the coffee soak and add 2 layers of soaked biscuits on top of the cherries (if you are using lady finger biscuits or similar thicker biscuits just put in a single layer). Repeat this process adding cream on top of the biscuits, followed by cherries, followed by soaked biscuits. You want to ensure that there are no gaps and that the loaf tin is full. Set aside in the freezer for 10 mins to set.

Ready to serve

• Place a serving plan upside down on top of the tin (held up correctly!) Secure the plate and tin with both hands and lift and invert the tin onto the plate. Slowly lift off the tin and peel away the baking paper. Dust with some cocoa powder and some chocolate shavings. Use a hot knife to cut or else just crack with a large spoon!
• Enjoy!

• Preheat your oven to 220°C (440°F).

Prepare the Cauliflower:

• Parboil the cauliflower: Fill and boil the kettle, add the just boiled water to a large saucepan (approx 5L) with 1 tbsp of salt. Remove any damaged leaves from the cauliflower and clean the cauliflower. Add to the saucepan and cover with a lid and leave to steam for 10 mins. Carefully remove the cauliflower from the pot and drain and place on a baking tray
• In a small bowl, mix the olive oil, smoked paprika, tamari, maple syrup, & salt. Rub this mixture all over the cauliflower and bake in the oven for 20 mins until it starts to char around the edges

Make the Cranberry Glaze:

• Add the ingredients for the cranberry glaze to a blender and blend till smooth. It should be runny and have a bright red colour. Taste and adjust the seasoning to your liking.

Make the Butterbean spread:

• Drain and rinse the butter beans, peel the garlic, and add to a food processor or blender along with the rest of the ingredients for the butterbean spread and blend till silky smooth. Taste and adjust the seasoning to your liking.

Prepare the Green Herb Sauce:

• Blend parsley, olive oil, vinegar, capers, garlic, salt, and pepper until smooth (if you prefer a chunkier texture you can also finely chop the parsley and capers or grind up all ingredients to a nestle and mortar). Add water or more oil if needed for a drizzleable consistency. Taste and adjust the seasoning to your liking.

Assemble the Dish:

• Spread the buttery mash on a large serving platter. Place the roasted cauliflower on top. Drizzle over the cranberry glaze followed by the green herb sauce around and over the cauliflower. Serve warm and enjoy!

Prepare Hazelnuts:

• Preheat the oven to 180°C.
• Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden.
• Transfer the toasted hazelnuts to a clean tea towel and rub them to remove the skins.
• Set aside 100g of skinned hazelnuts for hazelnut butter and reserve 20 whole hazelnuts for centres. Roughly chop the remaining hazelnuts.

Make Hazelnut Butter:

• In a food processor, blend 100g skinned roasted hazelnuts with the coconut oil and a pinch of salt until they form a nut butter (3-5 mins).

Prepare Filling:

• Remove stones from Medjool dates, leaving roughly 200g.
• Add pitted dates, vanilla extract, cocoa powder, and 3-4 tbsp water to the hazelnut butter. Blend until a smooth ball forms.

Form Balls:

• Take a small portion of the filling (approx 20g) and place a whole hazelnut in the middle.
• Roll into smooth balls (approx 1.5-2 cm diameter), ensuring the hazelnut is centred. Repeat for all filling, you should get approx 20 balls.
• Roll balls in the chopped hazelnuts, pressing gently so they stick.

Coat in Chocolate:

• Melt chocolate in a bain-marie or microwave.
• Dip each ball into the melted chocolate, then sprinkle chopped hazelnuts on top.

Enjoy:

• Allow the chocolate to set before serving. Enjoy your healthier Ferrero Rocher protein balls!

Juice the Ingredients:

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

Transfer to Fermentation Vessel:

• Pour the juice into a sterilized glass jar, leaving at least 1-2 inches of headspace for bubbling.
• Optional: Add a few slices of citrus fruit, ginger, cinnamon sticks, star anise and cloves to the jar 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 cheesecloth or a loose-fitting lid to allow wild yeast and bacteria from the environment 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 into airtight bottles to remove ginger and apple pieces.
• Seal tightly and allow it to ferment for an additional 2-5 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!
• 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

• Break up the chocolate into small pieces and put in a bowl.
• Finely dice the pistachios and hazelnuts into a fine crumb ensuring to keep them separate. You could alternatively use a blender. Do the same with the freeze dried raspberries
• Put the oat milk and butter into a medium sauce pan on high heat. Bring to a boil and reduce to a simmer until the butter has melted.
• Remove from the heat and pour over the chocolate.
• Leave to sit for 1 minute and stir until it’s all well combined and super chocolatey.
• Divide into three bowls, in one bowl add half the pistachio crumb and mix through, in the second bowl add half of the hazelnut crumb and mix through and in the final bowl add half of the freeze dried raspberries and mix through.
• Put each of the three bowls in the fridge to set, this will take approx 20-30 mins.
• Remove once set and roll into small balls (approx 15g in weight) being careful not to handle too much as they will melt if you handle them too much.
• Coat each different truffle in their respective topping as in the pistachio truffle coat in pistachio and similarly with the other two varieties
• Put in a small box or clear bag, label up and enjoy!

Melt Chocolate, layer into mould and freeze

• Chop the chocolate into small pieces and melt using a bain marie or microwave. Divide into two bowls. Take half of the melted chocolate and divide between all the squares in the mould. You want to fill each square with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups. Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.

Make pistachio layer and layer on

• Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
• Once the chocolate is set, remove from the freezer and spoon the pistachio butter onto each square.

Cover with melted chocolate and cool to set

• Pour the additional melted chocolate over the pistachio layer, spreading evenly for a smooth layer. Put in the fridge to set for 30 mins before removing each square and enjoying!

Notes

• If you don’t have a silicone mould , you can use a regular baking tray and cut them into squares.

Preheat the oven.

• Preheat the oven to 200°C (375°F).

Prepare the vegetables and other ingredients.

• Peel and finely dice the red onion. Peel and grate the carrot. Peel and finely chop the garlic. Halve the cherry tomatoes. Chop the sun-dried tomatoes into small pieces.

Assemble everything in a casserole dish.

• In a large casserole or baking dish, add the diced onion, grated carrot, lentils, pasta, vegetable stock, plant milk, chopped tomatoes, nutritional yeast, garlic, thyme/rosemary, sun-dried tomatoes, maple syrup, and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking. Top with the halved cherry tomatoes and chopped basil.

Bake the pasta.

• Cover the dish tightly with a lid or aluminium foil. Place in the preheated oven and bake for 25 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.

Stir and garnish.

• Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Sprinkle with chilli flakes (if using) or a glug of olive oil and garnish with fresh basil leaves.

Serve and enjoy.

• Serve immediately, topped with additional fresh basil and vegan Parmesan, if desired.

Prepare the jar

• Use a clean, sterilised 1.5-liter glass jar to avoid contamination.

Dissolve the sugar

• In a separate container, dissolve 100g (½ cup) of sugar in 1L (4 cups) of water until fully mixed.

Prepare the ingredients

• Slice the apples into quarters. Finely slice the ginger and turmeric. Cut the lemons into quarters.

Add to the jar

• Add the apple slices, ginger, turmeric, and lemons to the jar. Follow with the mint leaves, a pinch of black pepper, and the coconut oil.

Pour in the sugar water

• Pour the sugar water into the jar, ensuring the ingredients are fully submerged. Use a clean weight or small plate to keep floating pieces submerged.

Cover the jar

• Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow while keeping dust and bugs out.

Start fermentation

• Place the jar in a warm, dark spot (20-25°C or 68-77°F) for 1 week to 10 days. Stir the mixture every 2-3 days to promote fermentation and prevent mould formation.

Strain and continue fermenting

• After 1 week – 10 days, strain out the solids and return the liquid to the jar. Cover with the cloth again and let it ferment for another 3-4 weeks, stirring occasionally.

Taste test

• After the second fermentation, taste the vinegar. If tangy enough, it’s ready. If not, let it ferment for another week.

Bottle and store

• Transfer the finished vinegar to a clean bottle. Seal tightly and store in the refrigerator or a cool, dark place.

Make the Turmeric Bug

• Finely chop the ginger and turmeric. Quarter the lemon.
• Add the turmeric, ginger, lemon, and sugar to a sterilised jar, then pour in the water. Stir well, seal with a lid, and label the jar with the date.
• Leave the mixture to ferment at room temperature. Each day for the next 5 days, “burp” the jar by briefly opening the lid to release any built-up gas, then re-seal. This prevents excess pressure from building up.
• After 5 days, you’ll have a fizzy turmeric bug with a yeasty aroma, similar to beer or bread—signs that it’s ready to use. You can use it immediately or store it in the fridge, where it will keep for around 1 week.

Make the Juice

• Peel the grapefruit, orange, and lemon.
• Cut the carrots into chunks
• Add all ingredients into the juicer and blend

Combine the Turmeric Bug and Juice

• Mix the carrot and citrus juice with the turmeric bug and enjoy!
• We recommend a ratio of 1 part turmeric bug to 3 part juice.

• Prepare the Jar: Use a clean, sterilised 1.5-liter glass jar.
• Dissolve the Sugar: In a separate container, dissolve the 100g (½ cup) of sugar in 1 litre (4 cups) of water.
• Add Apple Scraps: Place the apple peels and cores in the jar. Make sure they take up about half of the jar, leaving space for the water.
• Pour in the Sugar Water: Pour the sugar water over the apple scraps, covering them completely. If any pieces float, place a clean weight or small plate to keep them submerged.
• Cover the Jar: Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow and keeps dust and bugs out.
• Fermentation: Place the jar in a warm, dark place (around 20-25°C or 68-77°F) for approx 1 week to 10 days. Stir the mixture every couple of days to help with fermentation and prevent mould.
• Strain and Continue Fermenting: After 1 week – 10 days of initial fermentation, strain out the apple scraps and return the liquid to the jar. Add in the apple cider vinegar to help guide the next fermentation process and to speed up the process. Cover it again with the cloth and let it ferment for another 3-4 weeks until it reaches the desired acidity.
• Taste Test: After the second fermentation period, taste the vinegar. If it’s tangy enough, it’s ready to use. If not, let it ferment for another week.
• Bottle and Store: Once ready, transfer the vinegar to a clean bottle and seal. Store it in the refrigerator or a cool, dark place.

Preheat the Oven

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

Prepare the Vegetables

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

Assemble Everything in the Baking Tray

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

Bake to Perfection

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

Final Touches

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

Serve and Enjoy!

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

Prepare the vegetables:

• Cut the Napa cabbage lengthwise into quarters. Remove the core and outer leaves and chop them into bite-sized pieces or leave them long if preferred. Julienne 1.5 kg of radish and carrots into thin matchsticks. If you have the stalks of the radish, finely chop these. Remove any stalk from the rose hips. Cut the scallions into 1-inch pieces. Add to a large bowl and mix with the salt.

  To remove the rosehip seeds:

  – Slice the Rosehips: First, cut each rosehip in half with a sharp knife. This exposes the seeds and makes them easier to reach.

  – Scoop or Scrape: Use a small spoon or knife tip to scoop or scrape out the seeds. You can wear gloves if the fine hairs bother your skin.

  – Rinse Well: After removing the seeds, rinse the rosehip halves thoroughly to wash away any remaining hairs.

Prepare rice porridge:

• In a saucepan, combine 500ml of water with 3 tbsp of rice flour. Bring to a boil, stirring regularly, and simmer for 5 minutes until thickened. Remove from heat and let it cool completely.

Make the kimchi paste:

• Peel and finely grate 12g of ginger and the 6g of fresh turmeric and 5 cloves of garlic. In a large mixing bowl, combine the minced garlic, grated ginger, turmeric, 8 tbsp of gochugaru, 4 tbsp of tamari, 2 tbsp of maple syrup, and 1/2 tsp of seaweed powder (if using). Mix well to form a thick paste. Add this to the cooled rice porridge to form the sauce. Taste and adjust the spice level by adding more gochugaru if desired.

Combine ingredients:

• Add the prepared salted vegetables to the kimchi paste. Massage the paste into the vegetables until they are evenly coated.

Pack and label in jars:

• Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. Ensure the vegetables are submerged under the sauce as this is anaerobic fermentation. Leave about 1 inch of space at the top of each jar. Label each jar with the date.

Fermentation:

• Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check the kimchi daily and press it down with a clean spoon to keep the vegetables submerged in their juices. The longer you ferment it the more acidic it will become. Also the warmer the room temperature the quicker it will become acidic too.

Refrigerate:

• Once the kimchi reaches your preferred level of fermentation, put in the fridge to halt fermentation. Your kimchi will last for many months in the fridge.

Make the refried beans:

• Drain and rinse the 400g (14 oz) tin of kidney beans. Add to a frying pan on high heat and cook for 2 minutes. Add a pinch of salt, 1 tbsp tamari, and begin mashing the beans with a potato masher. The beans when mashed will thicken the mixture, so gradually add 70ml (¼ cup) of water while continuing to mash. Cook until the mixture forms a thick paste. Taste and adjust seasoning. Set aside.

Make the guacamole:

• Scoop out the flesh of the 2 avocados and dice them. Quarter the 10 cherry tomatoes and mix them with the avocado. Add 1 tsp ground cumin, juice of ½ lime, and a pinch of salt and pepper. Taste and adjust seasoning.

Make the pumpkin cheese:

• Add 100g (⅓ cup) of pumpkin purée, 3 tbsp vegetable oil, 2 tbsp nutritional yeast, 65ml (¼ cup) oat milk, 1 tsp salt, and juice of ½ lime into a blender. Blend until smooth. If the consistency is too thick, add more oat milk; if too thin, add more pumpkin purée. Taste and adjust seasoning to your preference.

Slice the smoked tofu:

• Slice the 200g (7 oz) block of smoked tofu into thin strips.

Assemble and cook the quesadillas:

• Heat a clean frying pan over medium heat. Place a tortilla in the pan, spread 2 tbsp of the pumpkin cheese across the tortilla, and then layer with some refried beans, guacamole, and smoked tofu slices on one half. Fold the tortilla over and cook on both sides until golden brown. Repeat with the remaining tortillas and fillings.

Enjoy your delicious autumn-inspired quesadillas!

• Cut the turmeric and ginger into small pieces
• Peel your oranges and lemons.
• Add all of the ingredients into your blender. Pop the lid on and blend on high until super smooth.
• Typically this is sieved to give a super silky texture but in doing so you lose some of the goodness from the fibre so we have left ours as is.
• We stored ours in a 1L Jar in the fridge for 5 days and had a good shot of it each day. Great way to give you a boost to help keep colds and flu at bay!

• Cut the green parts off the chillies and slice them open, leaving the seeds in place. Peel the garlic cloves.
• Weigh the combined weight of the chillies, garlic, turmeric and ginger. Multiply by 2% (.02) to calculate the salt required for fermentation (e.g., if the combined weight is 560 g, multiply by 2%, giving you 11.2 g of salt).
• Add the chillies, garlic, ginger, turmeric and salt to a clean jar. Submerge with water and weigh down with a clean lid to keep everything below the surface. Label the jar and leave it to ferment for 7–10 days in a warm environment, away from direct sunlight.
• Burp the chillies every day by opening the lid to release any natural carbonation, then reseal. The water will become cloudy, and bubbles will form as fermentation progresses.
• If using carrot to reduce the heat, finely slice and roast it at 200°C for 45 minutes, until soft and with a melt-in-your-mouth texture.
• Once fermentation is complete, drain the chillies, garlic, and ginger. Keep the brine.
• Blend the chillies, garlic, ginger, turmeric roasted carrot, vinegar, syrup, tamari, salt, and pepper until super smooth. Pass through a sieve for a finer texture.
• Taste and adjust seasoning to your liking by adding more vinegar, syrup, or salt.
• Using a funnel, pour the sauce into bottles. This will last for many months in the fridge and makes a great gift.
• Enjoy!

• Make sure the spout cap is closed, then pop all your ingredients into the filter basket.
• Secure the lid, set the blend time to 1 minute, and hit Start!
• When prompted, open the spout. After about 10 seconds, the spin cycle kicks in, and before you know it, your milk is ready to enjoy!
• You can use the leftover pulp to make energy balls or pistachio truffles!

• Once you’ve extracted the pistachio pulp from the Nama M1 machine, pop it into a blender along with the dates, vanilla extract, matcha (if you’re using it), and a pinch of salt.
• Blend everything until smooth and combined.
• Scoop out 1 tablespoon of the mixture, roll it into a ball, and coat it in melted dark chocolate.
• For an extra touch, top the chocolate-coated balls with crushed pistachios (optional). Or, if you prefer, skip the chocolate and roll them in coconut flakes instead.
• Pop into the fridge for up to an hour until the chocolate sets and enjoy!

Blend the pumpkin overnight oats:

• In a blender, add 90g (1 cup) rolled oats, 1 tbsp chia seeds, 75g (1/3 cup) pumpkin purée, 240ml (1 cup) oat milk, 1 tsp maple syrup, ½ tsp pumpkin pie spice, and 1 tsp vanilla extract. Blend until smooth, then divide the mixture evenly between two glasses or jars.

Mix the maple-spiced cream:

• In a small bowl, mix together 6 tbsp coconut yoghurt, 1 tbsp maple syrup, and ½ tsp pumpkin pie spice. Spoon the mixture on top of the pumpkin overnight oats in each glass.

Prepare the chocolate shell:

• Melt the dark chocolate in a microwave or over a bain-marie. Carefully pour the melted chocolate on top of the cream layer in each glass, then allow it to set and harden.

Garnish and enjoy:

• Sprinkle toasted pecans on top of the hardened chocolate layer. Serve immediately or store in the fridge overnight for a delicious breakfast or snack.

Prepare the vegetables:

• Peel and slice the 1 red onion into thin long stips and peel and finely dice 2 cloves of garlic. Peel and finely dice the ½ thumb-sized piece of ginger. Finely chop the white and green parts of the scallions (green onions). Finely dice half the red chilli. Slice the bunch of radishes. Julienne the 1 large carrot into thin, long matchsticks. Cut the 200g smoked tofu into small cubes. Remove the 100g kale from its stalks and finely dice. Slice the 100g mushrooms into thin strips.

Fill the jars:

• Divide the ingredients between 2 large 1-litre jars. First, add 1 tbsp miso paste, 2 tbsp tamari (or soy sauce), 1 tbsp sesame oil, the prepared garlic (from 2 cloves), ginger (from ½ thumb-sized piece), the red chilli, and red onion (from 1 onion). Follow with the scallions, sliced mushrooms, julienned carrots (1 large carrot), cubed tofu, kale, radishes, and 200g of quick-cooking noodles. You can arrange the ingredients as you like!

Add boiling water and serve:

• Boil 1 litre (4 ¼ cups) of water. Pour the boiling water over the contents of each jar, filling them up, and let sit for 3–4 minutes. Stir occasionally. Taste the broth and adjust the seasoning by adding more salt, pepper, or chilli if desired. Garnish with additional fresh coriander (cilantro) and sprinkle 2 tbsp sesame seeds over the top. Enjoy your homemade pot noodle!

Brew the tea

• Boil the kettle.
• Add the 2 rooibos tea bags to a 1 litre jar along with a large metal spoon and the sugar. Pour over 300-400ml of boiled water, mix well and leave to brew for 5 mins.

Add more water to bring temp down

• Add another 700ml-600ml of cold water to the tea to bring the temperature down below 40 degrees C.
• Finely slice the lemon, ginger and turmeric and add to the tea. Mix well. Seal the jar and leave to ferment for 3 days in indirect sunlight at room temperature.

Sieve and transfer to bottles

• Sieve the tea removing any fruits or bits and using a funnel transfer to either 1L glass bottle or 2 x 500ml bottles. Leave to ferment for a further 2 days till it reaches the degree of carbonation that you are happy with. Ensure to burp these bottles each day which simply means opening the lid for 1 second to release any build up of carbonation to avoid any unwanted messes or explosions!

Enjoy!

• Sweeten to your taste by adding some maple syrup or sweetener of choice and store in the fridge and enjoy!

Preheat the oven and roast the beetroot:

• Preheat your oven to 200℃ (392℉). Roughly chop 200g (1.5 cups) of beetroot into bite-sized pieces and place on a baking tray. Sprinkle with a pinch of salt and drizzle with a little olive oil. Roast in the preheated oven for 20-30 minutes, until the beetroot is tender and slightly charred at the edges.

Cook the pasta:

• Fill a medium saucepan with boiling water, add 1 tbsp salt, and bring to a rolling boil. Add 400g (4 cups) of pasta and cook according to the package instructions. Drain the pasta, but reserve some of the pasta water.

Toast the pine nuts:

• Add 130g (1 cup) of pine nuts to a dry frying pan over high heat. Toast for about 5 minutes, stirring regularly until they turn golden. Remove from the heat and set aside.

Thaw the peas:

• In a small bowl, cover 100g (¾ cup) of frozen peas with the reserved hot pasta water and leave to sit for 5 minutes. Drain and rinse the peas afterwards.

Prepare the beetroot pesto:

• In a food processor, add the roasted beetroot, 1.5 cloves garlic (½ tsp minced), 2 tbsp balsamic vinegar, 150ml (⅔ cup) olive oil, and 1 tsp salt. Blend until smooth. Add the toasted pine nuts and pulse a few times, leaving them slightly chunky for texture.

Mix and serve:

• Toss the cooked pasta with the beetroot pesto until fully coated. Stir in the peas and serve immediately. Enjoy this colourful and nutritious dish!

Heat the milk and pumpkin purée:

• In a small saucepan over medium heat, combine 240ml (1 cup) oat milk and 60ml (¼ cup) pumpkin purée. Stir constantly until heated through but not boiling, about 3–5 minutes.

Add the flavourings:

• Once the oat milk is hot, stir in 2 tbsp maple syrup, 1 tsp pumpkin spice, and ½ tsp vanilla extract. Continue to heat and stir until well combined, for another 1–2 minutes.

Make the coffee:

• Brew 60ml (¼ cup ) of strong coffee or espresso. Divide it equally between two mugs.

Combine and froth:

• Pour the warm pumpkin milk mixture over the coffee in the mugs. Use a frother or whisk to create a light foam on top of the latte.

Top with pecans and serve:

• Top each latte with a generous spoonful of whipped cream, if desired. Sprinkle with 1 tbsp roughly chopped pecans on each and a light dusting of pumpkin spice for extra flavour.

Enjoy!

• Serve your pumpkin maple latte warm, and enjoy the autumn flavours with each sip.

Preheat the oven and prepare the vegetables:

• Preheat the oven to 200°C (392°F). Slice the 200g pumpkin into thin slices. Cut the top off the 1 head of garlic to expose the cloves. Halve the 1kg tomatoes and 2 medium carrots lengthwise. Cut the 1 red pepper in half and remove the seeds and stalk. Halve the 2 medium red onions and remove the skin.

Roast the vegetables:

• Place the prepared vegetables on a baking tray. Drizzle with 2 tbsp of olive oil and sprinkle with a generous pinch of salt (from the 1.5 tsp total). Roast in the preheated oven for 50 minutes, until the vegetables are soft and slightly caramelised.

Blend the soup:

• Transfer the roasted vegetables, including any juices from the tray, into a blender. Add 400ml coconut milk, 1 litre of water, 1.5 tsp salt, and ½ tsp black pepper. Blend until smooth. Taste and adjust seasoning to your liking by adding more salt, black pepper or chilli.

Garnish and serve:

• Pour the soup into bowls. Drizzle 1 tbsp of coconut milk over each serving, add fresh basil leaves, and sprinkle ½ tsp chilli flakes for a touch of heat. Serve with toast on the side.

Juice the apples:

• Juice 16 of the apples ensuring to leave 4 full apples for fermentation. Finely dice the ginger keeping the skin on. Roughly chop the remaining 4 apples leaving the skin on.

Begin Fermentation:

• Pour the apple juice into a large, clean fermentation vessel (like a glass carboy or a fermenting bucket) and add the spices if you are using along with the chopped ginger and chopped apple. Leave about 10-15% headspace for bubbling during fermentation. There will be wild yeast on the apples and ginger which will start the fermentation process.

Fermenting Process:

• Let the juice ferment at room temperature (ideally around 18-22°C or 64-72°F) for 3 days, depending on how dry or sweet you want the cider. Taste periodically to check progress. The longer you leave to ferment the less sweet or dryer it will become

Secondary Fermentation (for Sparkling Cider):

• After the 3 days transfer the cider to bottles or bottles of choice, leaving a little room at the top of each bottle.
• Seal the bottles tightly and let them sit at room temperature for 2-3 days for secondary fermentation. The yeast will consume the natural sugars and produce CO2, naturally carbonating the cider. Make sure to burp them daily to release excess gas. To burp them just open the lid for 1 second to release any extra carbonation and close the lid again.

Chill and Serve:

• After 2-3 days, once you are happy with the degree of carbonation or degree of fizziness refrigerate the bottles to slow down fermentation. Let the cider chill for a day or more before serving.

• Prepare the pasta: Cook the macaroni according to package instructions. Drain and set aside.
• Make the sauce: In a blender or food processor, combine the pumpkin/ pumpkin puree, cashews, nutritional yeast, almond milk, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
• Heat the sauce: Pour the blended sauce into a saucepan and heat over medium-low heat, stirring frequently until the sauce thickens slightly (about 5-7 minutes). You want it to be warm but not boiling.
• Prepare Bread Crumb Topping: Combine the bread crumbs with oil, salt, and either chopped fresh thyme leaves (ensure to remove leaves from stalk) or dried thyme.
• Combine pasta and sauce: Add the cooked pasta to the sauce and stir until the pasta is fully coated.
• Assemble Dish: Transfer the pasta mixture to a casserole dish (24cm x 16cm x 4cm deep) , level it out, and evenly spread the bread crumb topping over it.
• Bake: Bake for 5 minutes in the oven or until the bread crumbs are golden brown or 3-5 minutes in an airfryer or until the breadcrumbs go golden.
• Serve and enjoy!

Melt Chocolate, layer into mould and freeze

• Chop the chocolate into small pieces and melt using a bain marie or microwave.
• Divide between all the squares in the mould. You want to fill each square approx ⅓ full with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups.
• Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.

Make pistachio layer and layer on

• Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
• Once the chocolate is set, remove from the freezer and spoon a small amount of the pistachio butter onto each square. Again it should fill approx ⅓ of each cup, so now with the chocolate and pistachio butter the cups in the mould should be ⅔ full.

Blend nuts and dates

• Clean the food processor bowl and blend the almonds until they reach a bread crumb like consistency. Add the pitted dates and coconut oil and pinch of salt and blend until they come together into a smooth unified ball. This should take 2-3 mins.

Fill and cool to set

• Carefully divide this mixture between each of the squares, filling each one.
• Put in the fridge to set for 20 mins before removing each square and enjoying!

• Make the base juice: Peel the lemons and oranges. Juice the beet, kale, cucumbers, apples, oranges and lemon along with the ginger and turmeric.
• Add the rest of the ingredients: To the juice add the black pepper to help with the absorption of the main antioxidant in the curcuman in the turmeric, the coconut water, apple cider vinegar, chia seeds and the tart cherry juice.
• This drink is the perfect balance between sweet and savoury and it literally looks like blood. That is part of the reason why beetroot juice is so good and helps dilate your blood vessels encouraging optimum oxygen delivery!

Prep the veg

• Peel and dice the onion, garlic and ginger. Carefully chop the pumpkins, remove the seeds and slice into bite sized pieces leaving the skin on. Finely dice ½ red chilli.
• Slice the carrots into rounds that are approx 1cm thick

Cook your base flavours

• In a large saucepan approx 5L add 1 tbsp of oil and put on high heat. Once hot add in the onion and ginger and cook for 3-4 mins. Add in the garlic and chili and cook for a further 3 mins.

Add in the carrots and pumpkin

• Next add in the sliced carrot and pumpkin followed by a generous pinch of salt and mix well. Add in 3 tbsp of water and mix well, reduce the heat to medium and put the lid on and leave to sweet for 5 mins without stirring.

Add in the rest of ingredients

• Add in the water, coconut milk, tamari and juice of ½ lemon and bring to a boil and leave to boil for 5 mins stirring occasionally.

Blend till smooth

• Using an immersion blender or stick blender blend the soup till super smooth. Taste and adjust the seasoning to your liking by trying to balance out the flavours by adding more salt, black pepper, lemon juice, tamari or chilli.

Serve and enjoy

• Serve with some fresh sourdough and a drizzle of coconut milk and enjoy!

• Pick and Clean elderberries : pick the elderberries and give them a good wash.
• Boil the elderberries with the syrup: In a large saucepan add 500ml of just boiled water along with the chicory root syrup, 1 tbsp cinnamon and the elderberries and bring to a boil, once boiling reduce to a simmer and leave to cook for 30 mins. Give it the occasional stir to avoid it catching and burning.
• Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to a fermentation jar or big pot along with the elderberry mixture and leave to cool the mixture down to lukewarm temperature (below 40 degrees celsius)
• Prepare the fruit and leave to bulk ferment: Chop the apple, lemon and ginger. And add to the fermentation jar or elderberry mixture along with the 2 tbsp of white wine vinegar and give them a gentle mix.

Start Fermentation:

• Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and start secondary Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the elderberries to draw out all the flavour you can. Seal the bottles tightly.
• Ferment Further: Leave the bottled probiotic elderberry soda at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.

Serve:

• Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!

• Start by filling a large saucepan with water and add 2 tbsp of salt and bring to a boil. Cook the pasta as per the pack instructions.
• To a blender add the roasted red pepper, tofu, cashew nuts, oil, spicy red pepper pesto and 2 tbsp of pasta water and blend till smooth.
• Drain and rinse the pasta and add back to the pan along with the sauce and cook on medium heat until it is hot.
• Taste and adjust the seasoning to your liking.
• Serve with some chilli flakes and a drizzle of olive oil for a delicious meal.

Prepare the aromatics:

• Peel and finely chop 2 cloves of garlic and a 10g (0.35 oz) piece of ginger. Finely chop 4 scallions (green onions), removing any limp outer leaves, and chop ½ a green chilli.

Drain the beans and lentils:

• Drain and rinse the 400g (14 oz) tin of butter beans and 400g (14 oz) tin of cooked lentils thoroughly.

Prepare the vegetables:

• Chop 10-15 cherry tomatoes in half. Finely dice 100g (3.5 oz) of broccoli and 1 small courgette (zucchini).

Steam the greens:

• Fill and boil the kettle, then pour it over 100g (3.5 oz) of baby spinach (or rocket), the diced broccoli, and the diced courgette. Leave to sit for 5 minutes with a lid on.

Blend the sauce:

• Drain the spinach, broccoli, and courgette, then add them to a blender along with 1 x 400g (14 oz) tin of coconut milk (reserving 3-4 tbsp for garnish), ¾ lime juice, 2 tablespoons of curry powder, 2 teaspoons of ground cumin, 1 teaspoon of salt, 2 tablespoons of tamari/ soy sauce, 1 tablespoon of maple syrup, and ½ teaspoon of black pepper. Blend until smooth.

Cook the sauce:

• Pour the blended sauce into a medium saucepan or frying pan and heat on high heat. Taste and adjust seasoning to your liking.

Add the remaining ingredients:

• Once the sauce is warm, add the drained butter beans, lentils, and halved cherry tomatoes. Stir to combine.

Simmer the curry:

• Bring the curry to a boil, stirring occasionally to ensure it doesn’t stick to the pan. Once boiling, reduce the heat and simmer for 2 minutes.

Garnish and serve:

• Remove the curry from the heat and garnish with chilli flakes, pickled red onions, and freshly chopped coriander (cilantro). Serve hot.