Prepare the Tofu:

• Cut the tofu into long rectangle chunks approx 4cm x 1cm squared.
• In a bowl, toss the tofu with tamari, cornstarch, and garlic powder until evenly coated.
• Place the tofu cubes in an air fryer basket, making sure they are not touching each other for better airflow. Spray the tofu lightly with oil.
• Air fry at 200°C (390°F) for about 12 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy. Set aside.

Prepare the Noodles:

• Cook the rice noodles according to the package instructions, Drain and rinse under cold water to stop the cooking process. Set aside.

Prep the veg:

• Finely slice the red pepper and the carrot.
• Slice the green onions into rounds.
• Finely chop the coriander, including the stalks. Keep some of the green onions and coriander aside for garnish.

Make the Soup:

• Add all the ingredients for the yellow curry paste sauce into a blender and blend until smooth.
• Pour the mixture into a pot and heat it up. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavours to meld together. Season with salt and pepper to taste.

Assemble the Soup:

• Divide the cooked noodles into serving bowls.
• Ladle the hot soup over the cooked noodles, making sure to distribute the vegetables evenly. Top each bowl with a portion of the crispy air-fried tofu.

Garnish and Serve:

• Garnish with the peanut rayu, sliced green onions, lime wedges, chopped coriander, and sliced red chilli, if using.
• Serve immediately, encouraging everyone to squeeze lime juice over their soup to enhance the flavours.
• Enjoy your delicious Thai noodle soup with a delightful crunch from the crispy tofu!

• Cut the green stalk off the aubergine and peel it. Slice into rounds that are approximately 1/2 cm in width. Use a lid from a jar to cut rounds that are approximately 1/2 cm in width so you have a large O shaped aubergine round. Repeat with the remaining rounds, you may have to use a smaller lid to make smaller cuts. With the discards use a smaller lid to cut into a round so you have no waste. You should get approx 20-25 rounds out of 1 aubergine.
• In a large saucepan add the oatmilk, seaweed, miso and salt and mix well. Add in the aubergine rounds and put on a high heat and bring to the boil and reduce to a simmer. Boil for 10 mins and carefully drain ensuring not to break up any of the aubergines.
• Mix together the ingredients for the coating in a large flat bowl.
• Carefully dip the boiled aubergine rounds into the coating and coat well.
• Add to the airfryer drawer and spray with a generous spray of oil, this will help them go crispier and more golden. Bake on airfryer function at 200 degrees C for 15 mins.
• For the ketchup, finely dice the jalapenos and add to a bowl along with the rest of the ingredients for the ketchup and mix well. If you prefer it spicier add more finely chopped jalapenos.
• Remove the baked aubergines once during baking and spray with a little more oil and mix around so they are evenly cooked. Remove once golden.
• Serve on a large plate with the ketchup & enjoy!

• Fill and boil the kettle
• Peel and finely dice the onion and garlic. 
• Finley dice 1 carrot and 4 stalks of celery this will be for our base flavours to function as our mirepoix. Dice up 5 of the celery leaves.
• Dice parsnip into approx 1 cm cubes. Dice the tomato into small pieces.
• Wash the potatoes if dirty and cut into even sized pieces leaving the skin on (the skin is the most nutritious part of the potato). Fill a large saucepan with boiling water, add a generous pinch of salt and add in the potatoes. Bring to a boil and reduce to a simmer until cooked, this should take approx 20 mins. Drain them well and put back in the pot along with the oat milk & oil, and mash until smooth. Season with salt and pepper to taste.
• Heat a large saucepan on high heat and add in 1 tsp of oil. Once hot add in the onions, finely diced carrot, celery and leek, bay leaves and a generous pinch of salt. Cook for 4-5 mins stirring occasionally until the onions start to brown slightly. Add 100 ml of water along with 2 tbsp of tamari, the diced garlic, the diced celery leaves, the dried thyme and give a good stir and put the lid on in order to sweat the veg. This will change the cooking process from frying to steaming. Leave the lid on and the veg to steam for 6-7 mins. Remove the lid and give a good stir.
• Add in the carrot rounds, parsnip, tomato, the 2 litre of water, salt and black pepper and with the lid off, bring to a boil, reduce to simmer and leave to cook for 20 mins stirring occasionally so that the flavours can start to marry and the sauce can reduce and develop more flavour. 
• While the stew is cooking, let's compress and cook our mushrooms. Heat a griddle pan or frying pan on high heat. Rip up the mushrooms into chunks. Once hot add 1bsp of oil and 1 ⁄ 2 of the mushrooms (you will have to cook them in 2 batches so that they cook evenly). Ensure you only have a single layer of mushrooms and that each mushroom is touching the pan. Using another clean saucepan press it down on the mushrooms. This will encourage more moisture from the mushrooms to evaporate and also it will encourage more charring or grilling and intensify the texture. Cook like this, for 2-3 mins on each side until evenly golden. Mix together the dressing and add half of it to the pan. Stir well so that each mushroom is well coated in the dressing. Remove the mushrooms and repeat with the rest of the mushrooms. Once cooked, set the mushrooms aside. Deglaze the pan by adding 3 tbsp of water and stirring in any stuck sauce, allow it to reduce and add it to the main stew. 
• Add in half of the mushrooms to the stew and leave the remainder for garnish.
• Taste the stew and season it to your liking with salt and black pepper. If you think it needs more base flavours add 1 more tbsp of tamari. If the sauce is too thin give it a few more mins to reduce more and if it is too thick add in a little more water. It should taste sweet, umami and just delicious, quite like a belly hug!
• Serve with a good dollop of potatoes, a generous serving of stew and some mushrooms on top – i hope you enjoy this as much as we adore this!

• Cook the noodles

  Fill and boil the kettle. Put the noodles in a pot, cover them with boiling water, and add a pinch of salt.

  Cook according to the instructions on the packet. Once cooked, drain and rinse the noodles, then set aside.
• Prepare the vegetables

  Finely chop the carrot into small ½ cm cubes. Slice the spring onions into thin slices. Thinly slice the fennel at a diagonal and slice the rainbow chard stalks if using. Roughly chop the oyster mushrooms. Finely dice the ginger and red chilli.
• Stir-fry the vegetables

  Heat 1 tsp of olive oil in a frying pan over high heat. Once the pan is hot, add the spring onions, carrots, fennel, rainbow chard stalks (if using), mushrooms, ginger, and chilli, along with a pinch of salt.

  Stir-fry for 4-5 minutes, stirring regularly.
• Add flavour

  Add the 2 tbsp of tamari and 1 tbsp of coconut sugar to the pan and mix well.

  Drain and rinse the black beans, then add them to the pan and stir them through.

  Pour in the coconut milk and mix everything together.
• Add the sugar snap peas and noodles

  Cut the sugar snap peas in half and add them to the pan.

  Then add the cooked noodles, stirring to incorporate and mix everything well.
• Finish the dish

  Squeeze the juice of one lime over the dish, then sprinkle the roasted peanuts on top.

  Taste and adjust the seasoning to your liking.

  Serve with fresh coriander and, if desired, a sprinkle of chilli flakes.
• Serve and enjoy

  Serve immediately and enjoy your fresh Summer Pad Thai!

• For the Sponge:

  Preheat the oven to 170°C.

  In a large bowl, sieve in the flour, sugar, and cocoa powder and mix together.

  Melt the plant-based butter and add it to the flour mixture along with the milk and yoghurt. Mix well until you have a smooth batter.

  Line a 33 x 23 cm baking tray with parchment paper.

  Pour the batter into the lined baking tray and bake for 20 minutes.

  Remove from the oven and leave to cool for 5 minutes.

  Place a clean tea towel over the baked sponge, then, holding the parchment paper, carefully roll the sponge up like a Swiss roll.

  Wrap with cling film and leave to cool. The cling film will trap moisture, preventing cracks when you roll it later.

  Let the sponge cool.
• For the icing:

  Sieve the icing sugar into a medium bowl. Add the butter and oat milk.

  Using an electric whisk, whisk for about 3-4 minutes until smooth and creamy.
• For the ganache:

  Heat the cream in a saucepan until it boils. Break the chocolate into small pieces and place in a medium bowl.

  Pour the hot cream over the chocolate and let it sit for 1 minute. Then whisk until smooth.
• To assemble:

  Once the sponge has cooled, remove the cling film and tea towel. Carefully ice the inside with the buttercream. If cracks appear, don’t worry—the ganache will cover them.

  Spread an even layer of icing over the sponge.

  Roll the sponge tightly, like sushi, with the buttercream inside.

  Place the roll seam-side down on a large plate. Spread the ganache evenly over the surface.

  Once the ganache starts to set, use a fork to create a bark-like texture on the surface.

  Sieve over some icing sugar for a snowy effect and enjoy!
• Serve with plant-based cream and cherry coulis if desired.

• Prep the Cauliflower: Remove the green stalks from the cauliflower and set aside.
• Par-Boil the Cauliflower: Bring a medium pot of salted water to a boil, then reduce to a gentle simmer. Cut the beetroot into small bite-sized pieces and add it to the pot with all the juice from the pack. Add the cauliflower head whole and boil for 10 minutes.
• Apply the Harissa: After boiling, remove the cauliflower. (Discard the beetroot or save it for later.) Drain the cauliflower and dry it as thoroughly as possible. While still warm, spread the harissa or spicy red pepper pesto evenly over the top and sides of the cauliflower.
• Roast the Cauliflower: Preheat your air fryer or oven to 200°C. Place the harissa-covered cauliflower on a baking tray. Lightly spray with oil and sprinkle with a pinch of salt. Roast for 20 minutes or until the cauliflower becomes nicely charred and crispy.
• Prepare the Tahini Cream: While the cauliflower is roasting, prepare the tahini cream. In a bowl, combine the tahini, soy yoghurt, lemon juice, and a pinch of salt. Mix until smooth and creamy.
• Prepare the Salsa Verde: For the salsa verde, finely chop the parsley, mint, capers, and garlic, leaving a little texture. Transfer to another bowl and whisk together with the mustard, lemon juice, olive oil, and salt. Adjust seasoning to taste.
• Serve: Slice the roasted cauliflower into 4 quarters. To serve, place each cauliflower steak on a bed of tahini cream and drizzle the salsa verde over the top in a zigzag pattern for a beautiful colour contrast. Enjoy your perfect plant-based roast!

• Preheat the oven to 180°C.

  Grease a 9-inch (23 cm) tart pan that is 1.5 inches (4 cm) high.

  Defrost the shortcrust pastry and roll it out to fit the base and sides of the tart pan.
• Prepare the pastry:

  Press the pastry into the tart pan, ensuring it fits well into the sides and corners and comes slightly over the top.

  Prick the base lightly with a fork, then cover with a sheet of baking paper and fill with dried beans for blind baking. Bake for 10 minutes at 180°C.

  Remove the tart from the oven, take out the beans and baking paper, and bake for a further 10 minutes to dry the pastry. Set aside to cool.
• Make the custard:

  In a medium saucepan over medium heat, add the oat milk. Sieve in the icing sugar and turmeric powder, whisking to combine.

  In a separate glass, mix the cornstarch with 50ml of the oat milk mixture to create a slurry. Add the slurry to the saucepan, bring to a boil, and whisk continuously until the mixture thickens to a custard-like consistency.

  If the custard becomes too thick, add 1–2 tbsp of oat milk to thin it. Set aside.
• Prepare the frangipane:

  Melt the plant-based butter.

  In a large bowl, sieve the self-raising flour and icing sugar, then add the ground almonds.

  Stir in the melted butter, water, and almond extract to form a thick mixture.
• Prepare the apples:

  Core the apples and slice them into ½ cm thick slices. Add them to a bowl with approximately one-quarter of the custard, lightly coating each slice.

  Reserve the remaining custard to serve with the pie.
• Assemble the pie:

  Place a single layer of the custard-coated apple slices on the blind-baked pastry base. Carefully spread the frangipane mixture over the apples, creating an even layer.

  Arrange the remaining apple slices in a single, decorative layer on top.
• Bake:

  Dust the top of the pie with icing sugar and bake in the preheated oven at 170°C for 25 minutes, or until the pastry is golden and the frangipane is set.
• Serve:

  Remove from the oven and serve with the remaining custard for a truly delicious treat!

• Preheat the oven to 200°C (392°F).
• Peel and finely chop the spring onions, garlic, ginger, and deseed the chilli if you prefer less spice.
• Chop the cauliflower into small bite-sized pieces and do the same with the potatoes.
• Fill a pot with boiling water, add a pinch of salt, and boil the cauliflower and potatoes for about 10 minutes. Drain and rinse them under cold water.
• Place the boiled cauliflower and potatoes on a baking tray, drizzle with 2 tablespoons of oil, and sprinkle a generous pinch of salt. Bake for 10–15 minutes until the cauliflower starts to char and the potatoes become soft.
• Heat a large non-stick frying pan over high heat and add 1 tablespoon of oil. Once the oil is hot, add the chopped spring onions, ginger, garlic, and chilli. Fry for about 3 minutes.
• Add the black mustard seeds, turmeric, cumin seeds, and garam masala to the pan, and fry the spices for 1 minute.
• Pour in the coconut milk and vegetable stock, bringing the mixture to a boil. Then reduce the heat and let it simmer.
• Add the baked cauliflower and potatoes to the pan, stirring everything together. Let it cook for about 5 minutes until the sauce starts to thicken.
• Add the lemon juice and tamari to the pan, seasoning with salt and black pepper to taste. Adjust the balance of flavours with more seasoning if needed.
• Before serving, garnish with a dollop of coconut yogurt and fresh coriander leaves.

• Roast the Peanuts: Preheat the oven to 180°C. Roast the peanuts for 15 minutes, then remove and roughly chop them.
• Prepare and fry the Garlic: Peel and finely slice the garlic into thin slices. Add the garlic to the oil while it’s cold and heat over medium-high heat. Fry until the garlic becomes lightly golden and crispy. Be careful not to overcook the garlic, as it will turn bitter. Stop cooking just before it turns fully golden.
• Mix the Spices: In a medium bowl, mix the gochugaru (or smoked paprika and chilli), coconut sugar, and salt until well combined.
• Combine the Mixtures: Use a sieve to catch the garlic while pouring the hot oil over the sugar, salt, and spice mixture. Mix well, then roughly chop the crispy garlic.
• Add the Remaining Ingredients: Stir in the roughly chopped peanuts, crispy garlic, sesame seeds, and tamari or soy sauce. Mix well until everything is combined.
• Final Seasoning: Season with additional salt and pepper to taste.

• Cook Rice/Quinoa:

  Cook the brown rice or quinoa according to the package instructions, or use a pre-cooked pack for convenience.
• Thaw Edamame/Peas:

  Boil the kettle and pour the hot water into a bowl, covering the frozen edamame or peas to thaw.
• Prepare Ingredients:

  Chop the tempeh, tofu, or mushrooms into bite-sized pieces.

  Finely chop the garlic, ginger, and scallions.

  Slice the red chilli, removing the seeds if you prefer less heat.
• Cook Tempeh/Tofu or Mushrooms:

  Heat a medium-sized non-stick pan over high heat. Once hot, add the garlic, ginger, chilli, and scallions. Reduce the heat to medium and cook for 3 minutes, stirring occasionally.

  Add the tempeh, tofu, or mushrooms and cook for 3-4 minutes, stirring regularly.

  Add the tamari and cook for another minute until it reduces completely. Ensure the tempeh/tofu cooks on all sides. Remove from the heat and set aside.
• Prepare Toppings:

  Cut the avocado in half, remove the stone, scoop out the flesh, and slice it to your desired thickness.

  Peel and dice the mango.

  Peel the carrot, then use a peeler to create long, thin strips. Drain the edamame/peas.
• Assemble the Poke Bowl:

  Divide the rice or quinoa between two bowls.

  Add the tempeh, tofu, or mushrooms to each bowl, leaving room for the other ingredients.

  Arrange the avocado, carrot strips, edamame/peas, and mango evenly between the bowls.

  Garnish with toasted sesame seeds and a squeeze of lime or lemon juice.
• Serve and Enjoy:

  Serve immediately and enjoy your colourful, flavour-packed poke bowl!

• Slice the sweet potatoes into bite-sized pieces. Add 1 tsp of salt and about 7 sprays of oil and mix well. Air-fry them for 13 minutes at 200°C.
• Into a food processor add the air fried sweet potatoes along with all the remaining ingredients for the purple sweet potato fritters ensuring to only use the stalks of the coriander, keep the coriander leaves to garnish with when serving.
• Using a tablespoon, shape the mixture into small discs. Coat each disc in sesame seeds (optional). Air-fry the discs for 10 minutes.
• Slice the tofu block into 4 equal triangular pieces. In a flat-bottomed, medium-sized bowl, mix tamari, maple syrup, nutritional yeast, and paprika. Coat the tofu evenly in the sauce. Air-fry for 10 minutes at 200°C.
• Add the quinoa, turmeric, and 1½ parts water to a pot. Cook on high heat with the lid on. Once it boils, reduce the heat and simmer until the water evaporates. Remove from heat and let it steam for 5 minutes.
• To serve, plate the quinoa, tofu, sweet potato fritters, kimchi, avocado, and any preferred toppings like pickled red onion, chilli sauce, or coconut yoghurt. Garnish with coriander leaves.

• Drain and rinse the chickpeas. Peel the onion and garlic and roughly chop.
• Dice the parsley and roughly chop the tempeh and add them all to a food processor or blender along with the lemon juice, salt, black pepper, cumin and pulse/ blend until it comes together but not too much.
• Using a spoon or clean hands shape into small balls.You can cook them in a deep fat fryer for a crispier, more authentic falafel, or shallow fry them in a non-stick pan with the 2 tbsp of oil and else bake them in an air fryer or oven for a lower fat version. Cook the falafel till lightly brown on the outside. 
• Dice the tomato, slice the lettuce. For the tahini cream, mix the tahini along with the yoghurt with juice of 1/2 a lemon until it comes together into a lovely cream that can drizzle nicely.
• To bring together, on a wrap or tortilla add a generous spread of hummus, some tomato, lettuce, sauerkraut, the falafel, drizzle over the tahini cream and finish with some pickled red onions for a nice acidic pop! Wrap up and enjoy!

• Preheat and Prepare the Pans:

  Preheat the oven to 180°C (fan).

  Line two 25 x 35 cm brownie trays with parchment paper.
• Make the Vegan Lady Fingers:

  In a large mixing bowl, combine the flour, caster sugar, baking powder, and baking soda. Sift the dry ingredients to remove any lumps.

  In a separate bowl, mix the oat milk, oil, vinegar, and vanilla essence.

  Create a well in the centre of the dry ingredients and pour in the wet mixture. Mix gently using a spatula or hand mixer until just combined.

  Divide the batter evenly between the two prepared trays, spreading it into a thin, even layer.

  Bake for 25 minutes, then remove from the oven and allow the sponge to cool completely.

  Once cooled, slice the sponge into 16 fingers (approx. 3 cm wide and 10 cm long).

  Return the sliced sponge fingers to the oven for an additional 10 minutes to dry out slightly, then set aside to cool fully.
• Prepare the Cream Layer:

  If using coconut cream, chill the coconut milk in the fridge beforehand to separate the cream layer.

  Scoop the thick coconut cream from the top of the can, add the icing sugar and vanilla essence, and mix gently until smooth, avoiding over-mixing as this may cause curdling.

  If using vegan cream cheese and double cream, whip the double cream until it reaches soft peaks, then fold in the cream cheese, icing sugar, and vanilla essence. Mix until a thick, smooth consistency is achieved.
• Prepare the Coffee Mixture:

  In a shallow bowl, combine the strong coffee and brandy (or your chosen alternative) and stir to mix.
• Assemble the Tiramisu:

  Quickly dip each sponge finger into the coffee mixture, ensuring they’re soaked but not overly saturated.

  Layer half of the soaked lady fingers on the base of a serving dish.

  Spread half of the cream mixture evenly over the lady fingers.

  Add a second layer of soaked lady fingers, followed by the remaining cream. Smooth the top evenly with a spatula.

  Place the assembled tiramisu in the fridge to chill for 20 minutes to 1 hour, allowing it to firm up.
• Finish and Serve:

  Before serving, dust the top with 2 tablespoons of cacao powder through a fine sieve.

  Sprinkle the grated dark chocolate evenly over the top.

  For a variation, garnish with freeze-dried raspberries or strawberries if available.
• Enjoy:

  Serve chilled and enjoy this creamy, indulgent tiramisu!

• Method;
• Preheat oven to 180 C degrees fan
• Grease and line 3 x 20cm (or 8 inch) springform cake tins with baking parchment on the base.
• In a large mixing bowl, Sieve in all the dry ingredients, the flour, sugar, cacao powder, baking powder and baking soda and mix well. Make a well in the centre.
• In a jug mix the coffee, coconut yoghurt, vegetable oil, and the vanilla essence.
• Add the wet ingredients to the dry ingredients and mix well until they just come together into a nice smooth uniform batter using a spatula.
• Split the mixture between the three lined cake tins and smooth it so it’s level on top. Place in the preheated oven for 20-26 minutes rotating half-way through cooking time to ensure they cook evenly. To check if cooked by placing a skewer in the centre, it should come out clean, if not put back in the oven and cook a little longer until the skewer comes out clean and dry. Remove cakes from the oven and set aside on a rack to cool fully.
• While the cakes are cooling, prepare the butter cream and caramel.
• For the Chocolate buttercream – Add the vegan butter to a large bowl and using an electric whisk or fork cream the butter, sift in the icing sugar and the cacao powder, coffee and 2 tbsp of plant milk. Using a fork or whisk, bring it all together. Alternatively you can use an electric mixer or stand mixer but a fork will also work fine too!
• To make the caramel, add the caster sugar to a medium sized saucepan, along with 3 tbsp of water, give it a mix till it comes together and looks a little like a syrup. Put on a high heat and do not stir it again, leave to cook for approx 5-6 mins until the edges start to go lightly golden. Cut 50g of plant based butter into 6 cubes and carefully add them in, next add in the 100g of coconut cream. Turn the caramel off the heat and use a whisk to bring it together to a smooth silky golden caramel.
• Once the 3 cakes have cooled, use a serrated knife to level the 3 cakes
• To assemble the cake, choose the base and add 2 tbsp of butter cream to a flat plate or cake board and spread it out and add the base layer, add ⅓ of the buttercream to the top of this base cake, gently spreading evenly using a spatula to the edge.
• Add a generous drizzle of caramel on top of the butter cream, ensuring not to go over the edges and gently place the second cake on top, pressing it down lightly so the filling just comes to the edge. Then add another ⅓ of the butter cream to the top of the cake, again working your way from the centre, spreading the butter cream to the edge. Add a good drizzle of caramel on top of this butter cream and add the final cake on top, followed by the remaining butter cream and finish by carefully drizzling some caramel over the top (not too much but enough to create some lovely droplets. Keep any remaining caramel to serve.
• Slice into big door stopper slices and enjoy!

• Preheat oven to 200 degrees C
• Fill and boil the kettle. Cut the cauliflower into bite size florets while keeping some of the smaller leaves and add to a medium sauce pan and cover with just boiled water. Add a generous pinch of salt and the tsp of turmeric powder and mix and bring to a boil, reduce to a simmer and leave to cook for 8 mins. Drain and add to a baking tray along with a generous pinch of salt and 1 tbsp of oil and mix well. Bake for 10-14 mins until it starts to charr around the edges. Take out and set aside.
• For the pomegranate jus cut the pomegranate in half and place over a medium sized bowl and squeeze all the juice you can out of it including the seeds and pulp. Add to a small saucepan along with the tamari/ soy sauce, maple syrup and chilli powder and bring it to a boil, reduce to a simmer while stirring continuously and allow it to reduce for 4-5 mins. Pour through a sieve into a bowl to remove the seeds. It should be the texture of a nice syrup or a pomegranate molasses and have a real strong taste.
• For the almond cream add the yoghurt to a bowl along with the almond butter, lemon juice and salt and mix until it comes together into a nice cream. Taste and adjust the seasoning to your liking.
• Shook the seeds from the last remaining pomegranate and finely dice the coriander. Toast any bread.
• To plate up on a large plate pour on the almond cream and spread it out towards the edge of the plate leaving some room in the middle. Add in the roasted cauliflower, drizzle over the full pomegranate jus, sprinkle over some pomegranate seeds and the diced coriander.
• Enjoy!

• Cook noodles according to instructions and drain, reserving 4 tbsp of the noodle water water.
• Finely diced the ginger, garlic, scallion, coriander stalk and put into a heat proof bowl. Remove the stalk from the kale and finely dice it.
• In a small saucepan or small frying pan add the 4 tbsp of noodle water to the oil and tamari and allow to cook for a further min until its boiling hot.
• Carefully pour over the oil, tamari and pasta water onto the finely diced veg and leave to cook for 2 mins.Add in the cooked noodles and enjoy!

• Preheat the oven to 200°C (fan-assisted)
• Prepare the tempeh:

  Cut the tempeh into thin, long blocks about 1 cm thick. In a bowl, mix together the miso paste, smoked paprika, chilli powder, maple syrup, and red wine vinegar until smooth.

  Place the tempeh on a baking tray and brush one side with the paste, ensuring it's well covered. Spray with oil to help it caramelise.

  Bake for 8 minutes, then take it out, turn the tempeh, and brush the other side with the paste. Spray with oil again and bake for another 5 minutes. If there’s any remaining paste, brush it on and bake for a few more minutes until the tempeh looks dry on the outside.

  Leave to cool before slicing.
• Make the chimichurri:

  Finely chop the flat-leaf parsley, coriander, and red chilli. Peel and finely dice the garlic.

  Combine everything in a bowl with the salt, red wine vinegar, and olive oil.

  Mix well, taste, and adjust seasoning if needed. Set aside.
• Prepare the salsa:

  Cut the avocado, remove the skin and discard the stone. Dice the avocado and place it in a bowl with a pinch of salt and the lime juice. Mash with a fork until combined.

  Finely dice the tomatoes and add them to the avocado. Drain and rinse the black beans and sweetcorn, letting them dry briefly before adding them to the avocado and tomato mixture.

  Mix well and adjust the seasoning with more salt or lime juice to taste.
• Slice the tempeh:

  Once cooled, slice the baked tempeh into thin strips.
• Assemble the tacos:

  Add a generous spoonful of the black bean salsa to each taco, followed by about 6 slices of tempeh.

  Drizzle generously with the chimichurri sauce, and top with pickled cabbage and chilli sauce for extra flavour.

  Repeat with the remaining tacos until all fillings are used.
• Enjoy!

• Preheat the oven to 170°C (fan-assisted).
• Make the flax egg:

  Add the ground flax seeds to a bowl with 6 tbsp of water.

  Mix well and leave to sit for a few minutes to thicken. This will act as a binding agent for the cake.
• Toast the hazelnuts:

  Spread the 150g of hazelnuts on a baking tray and roast in the preheated oven for 15 minutes until golden.

  Remove from the oven, place the hazelnuts in a clean tea towel, and rub them together to remove the skins.

  Set aside ⅔ of the skinned hazelnuts and grind them in a food processor until they reach a coarse flour-like consistency.
• Melt the butter:

  In a saucepan over medium heat, melt the plant-based butter. Remove from the heat once melted.
• Combine the dry ingredients:

  In a large bowl, mix the self-raising flour, ground hazelnut flour, caster sugar, and a pinch of salt.
• Combine the wet ingredients:

  To the melted butter, add the flax egg, almond extract (if using), and non-dairy milk. Mix well until smooth.
• Mix wet and dry ingredients:

  Pour the wet mixture into the dry ingredients and stir until well combined.
• Prepare the tin:

  Line a 1lb loaf tin with baking parchment and pour the batter into the tin, smoothing the top.
• Bake:

  Place the tin in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin.
• Prepare the chocolate coating:

  Cube the butter and chop the dark chocolate into small pieces.

  Add both to a saucepan and heat over medium heat, stirring constantly until melted and smooth.
• Coat the cake:

  Once the cake has cooled, carefully pour the melted chocolate mixture over the top, ensuring the cake is fully coated.
• Garnish:

  Cut the remaining toasted hazelnuts in half and press them gently into the chocolate coating around the cake.

  Sprinkle any leftover hazelnut crumbs on top for added texture.
• Serve:

  Slice and enjoy this beautiful chocolate hazelnut loaf!

• Peel and finely dice the onion, ginger and garlic.Finely slice the stalks of the rainbow chard and roughly chop the leaves.Finely dice the coriander and the fennel fronds.
• Heat a wide bottomed pan on high heat, once hot add 1 tsp of oil and the onion and ginger, fry for 3-4 mins until the onions start to brown.
• Next turn the heat down to medium and add the cumin seeds and the rest of the spices followed by the garlic and fry for another 2 mins mixing regularly.
• Drain and rinse the chickpeas and add to the pan along with the beautiful coloured chard stalks, the chopped tomatoes, coconut milk, and tamari and bring to a boil stirring regularly.
• Reduce to a simmer and season with salt and pepper and juice of the lime. Finish the dish with the fresh coriander and fennel fronds.
• Serve with some pickled cabbage or red onion and your favourite grain for a delicious nourishing meal!

• Put all your ingredients in a blender and blend until smooth.
• Place a non-stick frying pan on high heat. Spray a small amount of oil onto the pan to prevent sticking. Once the oil heats up, reduce the heat to medium.
• Pour enough batter to lightly cover the surface of your pan (approximately 5 tablespoons for a large pancake or 2-3 tablespoons for smaller ones). Move the pan around to spread the batter evenly and make the pancake thin.
• Once bubbles start to form around the edges and middle, it’s time to flip the pancake over. Cook on the other side until browned. It’s done when both sides are golden.
• Repeat the process until all your pancakes are cooked. Once done, serve and enjoy!

Serving Suggestions:

• Maple syrup, banana, fresh berries, almond butter, coconut yogurt, fresh mango, passion fruit, cacao nibs, bee pollen, or goji berries.

• Peel and finely dice the shallots/onion and garlic. Dice the carrot and celery into ½ cm – 1 cm pieces. Finely dice the fennel. Roughly chop the tomatoes.
• Remove the kale from the centre stem and roughly chop.
• Heat a large saucepan over high heat and add olive oil. Once hot, add the diced shallots/onion and fry for 3-4 minutes, stirring regularly. Add the carrot, celery, fennel, and garlic, along with ½ tsp of salt. Cook for 1 minute, stirring occasionally.
• Add 50 ml of the veggie stock, cover with a lid, and allow the vegetables to steam for 5 minutes.
• Remove the lid, give the mixture a good stir, then add the drained and rinsed beans, chopped tomatoes, kale, remaining veggie stock, miso, ½ tsp black pepper, and 1 tsp salt. Take the thyme leaves from the sprigs and add them to the pot. Bring to a boil, then reduce the heat to a simmer.
• Roughly chop the flat parsley and add it to the pot just before serving.
• Taste and adjust the seasoning to your liking.
• Serve with toasted sourdough for a hearty, delicious meal!

• Melt the Coconut Oil: Place the coconut oil in a saucepan. Heat the saucepan on high until the coconut oil is fully melted.
• Blend the Ingredients: Into a blender, add the melted coconut oil, 150ml plant milk, 1 tbsp white miso paste, 2 tbsp lecithin, juice of 1 lemon, and 3/4 tsp salt. Blend the mixture until it becomes super smooth, ensuring the lecithin is fully incorporated.
• Pour and Set: Once the mixture is blended and smooth, pour it into a large bowl, or divide it into a few smaller butter bowls. Place the mixture into the refrigerator and leave to set overnight.
• Enjoy Your Vegan Butter: After the butter has set overnight, remove it from the fridge. The butter is now ready to use. Spread it on your favourite dishes and enjoy the buttery taste!

• Preheat the oven to 250°C.
• Drain the sweet corn and allow it to dry. Divide the corn between two baking trays and bake for 15-20 minutes until lightly golden. Set aside 50g (approximately 4 tbsp) for garnish.
• Peel and finely dice the onion and garlic. Finely chop the chilli and cut the potato into small pieces. Boil the kettle and, once boiled, cover the cashew nuts in boiling water and leave to soak for 10 minutes.
• Heat a large saucepan over high heat and add the oil. Once hot, add the onion and fry for 4-5 minutes until it begins to turn golden. Add the garlic, chilli, potato, 2 tbsp of vegetable stock, and a pinch of salt. Mix well, cover with a lid, and leave to sweat for 5 minutes.
• Remove the lid and give the mixture a good stir.
• Drain and rinse the cashew nuts, then add them to the saucepan along with the spices. Mix well and cook for 2-3 minutes. Add the vegetable stock, baked corn, and water, then bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
• Using a stick blender or immersion blender, blend until smooth. If it’s too thick, add a little more water until you achieve the desired consistency. Taste and adjust the seasoning with salt, pepper, and the lime juice.
• Once you’re happy with the seasoning, divide the soup between 4 bowls. Garnish with the charred corn, pickled red onion, yogurt, chilli slices, and lime wedges. Serve with toasted bread and enjoy!

• Preheat the oven to 180 degrees. Add the tortillas to the oven so they are well spread out and bake for approx 5 mins each side until they go lightly golden and go crispy. Take out and set aside.
• For the refried beans, peel and dice the red onion and garlic. Drain and rinse the beans, heat a frying pan over a high heat and add 1 tsp of oil along with the diced onion and fry for 4 mins until it starts to golden around the edges, add in the garlic and the spices and cook for 1 minute stirring constantly. Add in 50ml of water and the drained beans and mix well and cook for 2-3 mins. Use the back of a wooden spoon to start to mash the beans. Add in the tamari  and juice of 1 lime.. Mash the beans until it forms a paste-like texture. Add more water if it looks dry. You want the texture to be spreadable but not too thin and not too thick. Season with salt and black pepper to taste, It should have a strong base flavour.
• For the pineapple salsa, heat a griddle pan or clean frying pan on high heat. Peel and core the pineapple and cut the flesh into long fingers. Add them to the hot griddle pan or frying pan ensuring each piece is touching the bottom of the pan. Fry until it starts to char and turn and repeat on the other side. Remove from the heat and cut into small pieces approx 1 cm cubed. If there is any pineapple juice or residue left in the pan add 1-2 tbsp of water to deglaze the pan and cook off this residue until it reaches a light sauce like consistency and pour into a glass. Peel and finely dice the ½ red onion, finely dice the coriander, cut the cherry tomatoes into quarters and add to the pineapple and mix well. Season with a generous pinch of salt and pour over any of the pineapple deglaze juice (if you have any) and set aside.
• For the mushrooms; shred the mushrooms into long strips. Heat a clean frying pan on high heat and once hot add a single layer of mushrooms and ½ tsp of smoked paprika and mix well. Fry on hot heat for 1 minute and then use a clean saucepan that fits inside the frying pan to compress the mushrooms. This will encourage more charring and a more “meaty” texture as more of the water inside the mushrooms is forced to evaporate. Cook for 2 mins with the saucepan on top, then remove and turn the mushrooms and repeat for another 2 mins. Remove the saucepan and add in 1.5 tbsp of tamari and mix well. Taste the mushrooms they should taste like flavour bombs! Set these mushrooms aside and repeat with the remaining mushrooms if there are any left.
• Cut the avocado in half, remove the stone and the flesh and cut the flesh into thin strips.
• To bring together; Take the crispy tortillas or a tostada and add a generous layer of refried beans on the base, some avocado slices on top, followed by a good dollop of the pineapple salsa and top it off with some of the smoky mushrooms on top. Finish with a splash of some coconut yogurt and pickled red onions on top for a beautiful meal!

Instructions:

• Peel and finely dice the garlic. Roughly chop the sun-dried tomatoes.
• Roughly chop the kale and seasonal greens. Drain and rinse the chickpeas. Finely dice the chilli.
• Heat a non-stick pan on high heat. Once hot, add 2 tbsp of oil along with the garlic, sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
• Add the drained chickpeas, chilli and dried oregano along with a generous pinch of salt and cook for 2-3 minutes, stirring occasionally.
• Add the kale and seasoned greens along with 4 tbsp of water. Put the lid on the pan and leave to steam for 4 minutes.
• Remove the lid and add a pinch of salt along with the cream / yoghurt and stir through. Add the juice of half a lemon to taste. If using yoghurt, you probably won't need lemon as yoghurt has its own acidity but if using cream, add the lemon juice to cut through the richness.
• Add some herbs of choice, traditionally basil is used but use what you have and like.
• Season to your taste by adding more salt, ground black pepper and lemon juice.
• Toast the sourdough and serve together for a lovely comforting, hearty meal!

• Preheat the oven to 200 degrees c
• First chop the peppers and aubergine into bite size pieces and divide between 2 baking trays and coat with 1 tbsp of oil and a generous pinch of salt. Mix well and bake for 20-25 mins.
• For the pickled red onion, peel and finely slice the red onion into thin long stips. Add to a glass along with the salt, maple syrup, water and vinegar and mix well and leave to sit and pickle.
• While they are baking let’s make the mushroom gravy.
• Roughly chop the onion and cut the mushrooms into strips.
• Add 1 tbsp oil to a large frying pan on high heat, add the mushrooms, stir then spread into a single layer in the pan and flatten with the base of another clean pan or pot for a few minutes then remove and turn the mushrooms and repeat until the mushrooms get a nice caramelised brown colour add the 1 tbsp of tamari and pinch of black pepper and mix well ensuring to incorporate any bits stuck to the bottom of the pan. Repeat if you have any more mushrooms left.
• Remove mushrooms from the pan and set aside, now to get all the tasty brown mushroom bits left in the pan, deglaze the pan by adding the red wine to the pan, on a high heat, stir with a wooden spoon until the pieces are all mixed and the red wine is reduced. Pour off this sauce.
• Add 1 tbsp of oil to the same pan (which should have nothing in it) on a high heat. Once hot add the onion, reduce the heat to medium and cook for 5 minutes, stirring regularly, until they start to turn golden. Deglaze the pan with the stock, and then add the mushroom stock (from deglazing), miso, garlic powder, and black pepper. Bring to the boil, then reduce the heat to a gentle simmer whisk to ensure the miso has mixed through the sauce fully. Simmer for 3-4 minutes until it thickens, whisking occasionally. Now add your meaty mushrooms to the gravy. Taste and adjust the seasoning to your liking. Set this aside while we make our chocolate chilli.
• For the chocolate chilli
• Peel and finely dice the onions and garlic.
• Heat a large pot on high heat and once hot add in 1 tbsp of oil along with the onions and fry for 3-4 mins until they start to colour. Add in the chopped garlic and cumin seeds and cook for a further 2 mins. Add in the rest of the spices

• Preheat the oven to 200 degrees celsius.
• Rip up the oyster mushrooms and slice the portabello mushrooms and quarter the chestnut mushrooms, we want a variety of texture here. Add them to a bowl along with the tamari, smoked paprika, 1 tbsp of oil, pinch of salt and a pinch of black pepper and mix well. Add to a baking tray and bake for 15 mins. Remove and leave to cool.
• While the mushrooms are in the oven peel and finely dice the shallots and garlic. Dice the carrot and celery into 1 cm cubes. Dice the tomato into small pieces.
• Carefully cut the pumpkin leaving the skin on ensuring to remove the seeds and innards. Add to a baking tray along with a pinch of salt and drizzle of oil. Bake for 20 minutes, until soft.
• Fill and boil the kettle and cut the potatoes into small pieces. Add to a large saucepan along with a generous pinch of salt. Cover with just boiled water and bring to a boil and reduce to a simmer until the potatoes are soft and well cooked. Drain them and mash along with 1 tsp of salt, pinch of black pepper, 50ml oat milk and 2 tbsp of oil until lovely and smooth and creamy.
• Heat a large casserole dish or saucepan with a lid on high heat. Once hot add 1 tbsp of oil along with the shallots and fry for 3-4 mins, add the garlic, carrot and celery along with a pinch of salt and 2 sprigs of thyme and the bay leaves. Put the lid on a leave to cook for 3-4 mins.
• Remove the lid and add in the red wine and deglaze the pan incorporating and the stuck bits to the sauce, stirring well.
• Add in the chopped tomatoes, mushrooms, baked pumpkin, maple syrup, 30ml of water. Bring to a boil and reduce to a simmer. 
• Taste and adjust the seasoning to your liking. Serve with a big dollop of mash and some bourguignon on top.

• Peel and finely chop the onion and garlic cloves. Finely chop the carrot and the courgette into rounds, half the cherry tomatoes and drain and rinse the tin of chickpeas.
• Add a few sprays of oil to the inner pot. Set your Instant pot to saute for 2 minutes. Add all the prepped veg to the pot along with a good pinch of salt and cook until the sauteing function is complete (we cook it while it is preheating also). Ensure to stir regularly during this so that your veg doesn’t stick to the bottom.
• Once the sauteing cycle is complete, add all the remaining ingredients less the baby spinach (and salt and pepper to taste). Ensure you have the steam release set to sealed.
• Select pressure cook for 10 minutes at high heat. Seal the lid and press start. Go enjoy doing something else for the 20 minutes or so while your instant pot is cooking you dinner!!Once it is finished cooking, open the steam release and allow all the pressure to leave fully.
• Open the lid and stir in the baby spinach. Taste and season with salt and pepper to your taste.Serve and garnish with any of the garnishes that you have or take your fancy!!

• Preheat and Prepare:

  Preheat the oven to 200°C. If using frozen pastry, defrost it first according to package instructions.

  Roll out the pastry so it fits a 9-inch (23 cm) tart pan, making sure it comes up the sides and slightly over the top to prevent sinking during baking.
• Blind Bake the Pastry:

  Cover the pastry with baking parchment and fill it with dried beans. Blind bake for 10 minutes.

  Remove the paper and beans, then bake for a further 8 minutes, or until the pastry is lightly golden and firm.

  Remove from the oven and let it cool completely.
• Make the Chocolate Ganache:

  While the pastry cools, break the chocolate into small, chip-sized pieces and place in a heatproof bowl.

  In a saucepan, bring the plant-based cream and butter to a boil. Once boiling, pour the hot mixture over the chocolate and whisk until smooth and silky.
• Assemble the Tart:

  Pour the chocolate ganache into the cooled pastry shell and sprinkle with sea salt flakes.

  Transfer the tart to the fridge and let it cool.
• Slice and Serve:

  For smooth, clean slices, heat your knife by dipping it in hot water for about 20 seconds, then dry the blade. Clean the knife between each slice for a flawless finish.

  Garnish with chopped pistachios, freeze-dried raspberries, or grated chocolate for an extra touch of elegance.

• Cut the green part off the chillis and cut them open leaving the seeds in place. Peel the garlic cloves.
• Weigh the combined weight of the chillis, garlic and ginger and multiply by 2% or .02, for example the combined weight is 560g x 2% = 11.2 so you will need to add 11.2 g to the chillies for lactic acid fermentation.
• Add them to a clean jar along with 11.2g of salt and submerge with water. Weigh down the chillies with a clean lid to ensure they stay underneath the water. Label and leave to ferment for 7-10 days in a warm environment away from direct sunlight.
• You will need to burb the chillies everyday which simply means you have to open the lid and let the natural occurring carbonation release so that it doesn't build up too much and then close the lid. Once fermentation is complete the water will have gone cloudy and it should have lots of bubbles.
• If using a carrot to dilute the heat, finely slice it, roast the carrot at 200 degrees for 45 mins until soft and melt in your mouth texture. Keep liquid and drain the fermented chilies and the garlic and ginger.
• Blend till super smooth alongside the veigar, syrup, tamari, salt and pepper. Finally pass through a sieve.
• Taste and adjust the final seasoning to your liking by adding more vinegar, syrup and salt.
• Using a funnel pour into your bottles This will last for many months in your fridge and makes a great present. Enjoy!

• Add the oat groats and oat milk, water salt and vanilla essence to the instapot duo plus whisper quiet and put it on the pressure cook function for 20 mins.
• While the oat groats are cooking cut up the apple and pear into small bite sized pieces and add to a sauce pan along wit the water, star anise pod and the cinnamon quill. Bring to a boil and reduce to a simmer
• Serve with coconut yogurt and some berries on top

• Preheat and Prepare the Aubergine:

  Preheat the oven to 220℃.

  Cut the aubergines in half lengthwise and score the flesh in a checkerboard pattern, being careful not to cut through the skin.

  Line a baking tray with parchment paper, sprinkle some salt on it to help crisp the skin, and place the aubergines cut-side up.
• Brush the Aubergine:

  In a small bowl, mix 4 tbsp of olive oil with 2 tbsp of tamari/soy sauce. Use a pastry brush to generously spread the oil and tamari mixture over the scored aubergine flesh, ensuring it gets into the cracks.

  Bake in the oven for 30 minutes.
• Prepare the Chillies and Almond Mixture:

  While the aubergines are roasting, cut the tops off the chillies and halve them lengthwise.

  Place them on a separate lined baking tray and bake for 10-15 minutes until they begin to char at the edges.
• Make the Harissa Paste:

  Soak the sun-dried tomatoes and almonds in boiling water for 10 minutes, then drain.

  In a food processor, combine the drained sun-dried tomatoes, almonds, roasted chillies, 2 cloves of garlic, 4 tbsp olive oil, 1.5 tsp salt, and 2 tbsp water. Blend until reasonably smooth, leaving some texture. Set aside.
• Finish the Aubergines:

  After 25 minutes of baking, remove the aubergines from the oven.

  Spread a generous layer of the harissa paste over each aubergine half and return them to the oven for another 10 minutes.

  Save any leftover paste for future use.
• Make the Avocado Salsa:

  Halve the avocado, remove the stone, and dice the flesh. Quarter the cherry tomatoes, finely chop the coriander, peel and finely dice the red onion.

  Combine in a mixing bowl with 1 tbsp of olive oil and a pinch of salt. Mix well.
• Prepare the Zhoug:

  Blend all the zhoug ingredients (garlic, coriander, green chilli, cardamom, cumin, oil, lemon juice, salt, pepper, and chilli flakes) until smooth.

  Taste and adjust seasoning if necessary.
• Make the Tahini Cream:

  In a small bowl, whisk together the soy yoghurt, tahini, lemon juice, and a pinch of salt until smooth.

  Adjust seasoning to taste.
• Assemble the Dish:

  Divide the tahini cream between two plates, spreading it out as a base.

  Drizzle the zhoug in small dots over the tahini cream for a beautiful presentation.

  Place the roasted aubergines on top and serve the avocado salsa on the side.

For the Tagine:

• Prepare the Ingredients:

  Peel and finely chop the onion and garlic.

  Finely slice the chilli, removing the seeds if less heat is preferred.

  Chop the carrot, yellow pepper, courgette, and sweet potato into bite-sized pieces.

  Drain and rinse the chickpeas.
• Start Cooking:

  Heat a wide-bottom pan over high heat for a couple of minutes. Add the onion, carrot, chilli, and garlic, and cook for 2-3 minutes, stirring regularly. If the vegetables start to stick, add a few tablespoons of water to deglaze the pan.
• Add Vegetables and Stock:

  Add the yellow pepper, sweet potato, and courgette along with 1 tsp salt and half of the vegetable stock. Stir well, reduce the heat to medium, cover with a lid, and cook for 10 minutes, stirring occasionally.
• Add Spices and Remaining Ingredients:

  Add the ground cumin, cumin seeds, ground coriander, cinnamon, smoked paprika, and black pepper. Pour in the chopped tomatoes, tamari, maple syrup, remaining vegetable stock, chickpeas, and raisins. Mix well, cover, and cook for an additional 10 minutes.

For the Flatbreads:

• Prepare the Dough:

  In a mixing bowl, combine the flour, baking powder, and salt. Add the soy yoghurt and mix until a uniform dough forms.

  Knead the dough for about 5 minutes until it becomes soft.
• Shape and Cook:

  Divide the dough into 4 equal parts. Dust a surface with flour and roll each piece into a flat, thin round.

  Heat a large non-stick pan over high heat. Reduce to medium heat and sprinkle sesame seeds into the pan. Add 1 tbsp of oil and place one rolled-out flatbread in the pan. Cook until golden and air pockets form, then flip and cook the other side. Repeat with the remaining flatbreads.

Serving:

• Garnish the tagine with dairy-free yoghurt, a sprinkle of sesame seeds, and finely chopped mint. Serve with the sesame flatbreads and enjoy!

• To make the peppercorn sauce – heat a medium saucepan on high heat and add in 5 of the pepper corns and cook for 3-4 mins to gentle toast them. Remove from the pan into a pestle and mortar and grind till smooth. Alternative you could just use some freshly ground peppercorns. 
• Peel and finely dice the shallots. Put the saucepan back on the heat and add 1 tsp oil along with the shallots and fry for 3-4 mins stirring occasionally. Once they start to brown add in the wine to deglaze the pan. Cook until the wine virtually evaporates. Next add in the stock along with the miso and bring to the boil. Add in the coconut cream and a pinch of salt. Turn the heat down, add in the ground pepper to taste and adjust the seasoning to your liking. We actually added in ½ tsp of maple syrup to round out the sauce. Blend till smooth using an immersion blender or a counter blender. Set aside for plating up.
• For the mushrooms dressing add all the ingredients to a small saucepan and bring to a boil and allow to reduce for 1-2 mins stirring constantly. Remove from the heat. 
• Put a griddle pan on high heat and add in 1 tbsp of oil and mix it around to coat the pan. Add in the big mushroom and using another clean sauce pan press down on the mushroom to compress it. This is to encourage more evaporation of liquid from the mushrooms to concentrate the flavour and give it a more grizzly texture. It will also give more char. Cook until golden on both side and add a pinch of salt to each side. 
• Carefully add the mushroom dressing to one side and coat evenly and turn to cook for 1 minute on one side and coat the other side. Turn the pan off the heat and turn the mushroom and cook for 1 minute on the other side. The mushroom should look darker in colour and have lovely griddle lines. It should resemble a thin “steak” in appearance. 
• Serve with a generous portion of the pepper sauce on the side and some freshly cooked chips or french fries for a real treat of a meal!