Cook the pasta:

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

Make the sauce:

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

Season:

• Taste and add salt and pepper to your liking.

Combine:

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

Serve and garnish:

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

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

Make the Quick Pickled Onions

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

Prepare the Baked Falafel

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

Cook the Quinoa

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

Make the Tabbouleh

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

Sauté the Spanakopita-Style Spinach

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

Make the Dukkah

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

Assemble the Mezze Bowl

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

Prepare the lettuce:

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

Grill the lettuce:

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

Make the Tahini Cream (optional)

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

To serve:

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

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

Make the cookie dough:

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

Bake the cookies:

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

Make the Ferrero Rocher ice cream:

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

Make the Dubai chocolate ice cream:

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

Make the Snickers-style ice cream:

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

Assemble the sandwiches:

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

Freeze to firm up:

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

Make the Quinoa Tabbouleh

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

Prepare the Charred Apricot & Bean Salad

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

Cook the Mushroom Shawarma

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

To Serve

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

Preheat the oven & prep ingredients:

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

Cook the filling:

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

Season and add cashews:

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

Blend the filling:

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

Shape the sausages:

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

Assemble the rolls:

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

Brush and bake:

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

Prepare the mango nougat base

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

Make the berry cream filling

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

Assemble the layers

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

Freeze to set

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

Coat in chocolate

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

Final set

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

Serve and enjoy

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

Juice the greens:

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

Switch to blend:

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

Add smoothie ingredients:

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

Serve and enjoy:

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

Skewer and spiral-cut the courgettes:

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

Make the marinade:

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

Grill until caramelised:

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

Brush on the marinade:

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

Serve hot off the grill:

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

Melt the chocolate:

• Place the chocolate chips in a heatproof bowl and melt them over a bain-marie (a bowl set over gently simmering water) or microwave in short bursts, stirring until smooth. Remove from heat and stir in the sunflower oil until fully combined.

Whip the aquafaba:

• Using an electric whisk or stand mixer, beat the aquafaba with the vinegar or lemon juice on high speed until stiff peaks form—this may take 6–8 minutes.

Add sugar gradually:

• Reduce the speed to low and gradually sprinkle in the sugar. Once incorporated, return to high speed and whip for another 5–8 minutes until glossy and stable.

Combine with chocolate:

• With the mixer running on low, slowly pour in the melted chocolate mixture. Mix until fully incorporated and smooth, about 1–2 more minutes. The texture should be light but pourable.

Chill:

• Spoon or pour the mousse into serving glasses or ramekins and chill for at least 1–2 hours until set.

• In a mixing bowl, roughly mash the chickpeas with a fork or potato masher until chunky but spreadable.
• Add the red onion, garlic, scallions, mayonnaise, mustard, capers, gherkins (if using), seaweed powder, a pinch of salt and pepper. Mix well until fully combined.
• Taste and adjust the seasoning, adding more salt, mustard, or mayo if needed.
• Serve spooned into individual lettuce leaves for a fresh take, or spread generously over sourdough toast.
• This will keep well in the fridge for 3–4 days, so it’s great for meal prep too.

Make the romesco sauce:

• Char the red peppers (approx. 300g) on a barbecue or directly over a gas flame until blackened. Place in a covered bowl to steam for 5–10 minutes, then peel and remove seeds. Toast the garlic cloves and almonds in a dry pan over medium heat until golden. In a blender, combine the peeled peppers, garlic, almonds, bread, vinegar, smoked paprika, and chilli flakes. Blend until mostly smooth. Slowly drizzle in 3 tablespoons of olive oil while blending until emulsified. Season to taste with salt and pepper.

Prepare the tahini cream:

• In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt. Gradually add the water until the mixture is smooth and drizzle-able.

Toast the pine nuts:

• Place the pine nuts in a dry frying pan over medium heat. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Set aside.

Barbecue the tenderstem broccoli:

• Toss the broccoli with olive oil and a pinch of salt. Grill over a hot barbecue for 6–8 minutes, turning occasionally, until nicely charred but still tender.

Assemble the dish:

• Spread the romesco sauce across a serving plate. Arrange the charred broccoli on top. Drizzle generously with the tahini cream, then sprinkle over the toasted pine nuts. Garnish with smoked salt or a little orange zest, if using.

• Blend the base ingredients
• In a blender, combine all the ingredients except the olive oil. Blend for 1 minute until well mixed.
• Emulsify the mixture
• While the blender is running, slowly add the olive oil in a thin, steady stream until the mixture emulsifies.
• Achieve the perfect consistency
• Continue blending until the mixture reaches a smooth, creamy mayonnaise consistency.

• Preheat the oven to 350°F (180°C) and line an 8×8 inch baking dish with parchment paper.

Make the base:

• In a large bowl, mix the rolled oats, almond flour, cinnamon, chia seeds, desiccated coconut and a pinch of salt.
• Add the melted coconut oil, maple syrup, and vanilla extract. Stir until everything is well combined.
• Press the ⅗ or a little over ½ of the mixture into the bottom of the lined baking tray (24cm x 16cm x 4cm) to form an even layer.
• Place in the oven for 8 mins while you prepare the berries and tidy up.

Prepare the berry filling:

• In a small bowl, combine the mixed berries, lemon juice, lemon zest, and maple syrup and mix well

Assemble the bars:

• Take the base out of the oven and spread the berry filling evenly over the oat base.

Add crumble topping:

• Gentle sprinkle over the remaining crumble mixture across the top ensuring to cover all the berries. We added a sprinkling of Steve's Dreamy Granola to the topping for an extra crunch!

Bake:

• Bake for 25-30 minutes, until the top is golden and the bars are set.

Serve

• Let cool completely before slicing into bars.

• Prepare the Skewers: If using wooden skewers, soak them in water to prevent burning on the BBQ.
• Prepare the Vegetables: Finely slice the sweet potato and beetroot. Cut the mushrooms into long, thin strips. In a bowl, mix the sliced vegetables with 1 tbsp of oil, a pinch of salt, and 2 tbsp of tamari or soy sauce.
• Make the Dressing: Peel and finely dice the garlic. In a mug, combine the diced garlic with the rest of the dressing ingredients and mix well.
• Skewer the Vegetables: Thread the marinated vegetables onto the soaked skewers, alternating between sweet potato, beetroot, and mushroom slices. Repeat the pattern, folding some of the larger pieces of vegetables over and back on themselves to create an interesting shapes. You should get at least 5-6 filled vegetable skewers.
• Brush with Dressing: Using a pastry brush, generously coat the vegetable skewers with the prepared dressing.
• Barbecue: Cook the skewers on a barbecue over medium heat or on an open flame, preferably on the embers, to cook the sweet potato before charring. Brush the skewers with more dressing midway through cooking to encourage caramelization.
• Serve: Serve with your favourite salad for an easy and delicious barbecue dish.

Marinate and Cook the Tofu:

• Cut the tofu into bite-sized cubes. In a bowl, combine tamari, vinegar, maple syrup, grated ginger, garlic and sesame oil. Toss the tofu in the marinade and let it sit for at least 10 minutes. Then bake at 200°C for 20 minutes, turning halfway, until golden and crisp at the edges.

Cook the Edamame:

• Steam or boil the edamame for 5 minutes. Drain and set aside.

Prepare the Cucumber Wakame Salad:

• Soak the wakame in water for 5 minutes, then drain. Thinly slice the cucumber and sprinkle with a pinch of salt. Let it sit for 5 minutes, then squeeze out any excess liquid. Combine with wakame, tamari, vinegar, maple syrup and sesame seeds.

Reheat the Rice:

• Warm the cooked rice if needed.

Make the Satay Sauce:

• Blend or whisk together all the sauce ingredients until smooth. Add a splash more water if needed to reach a pourable consistency.

Toast the Furikake:

• In a dry frying pan, toast the white and black sesame seeds over medium heat for 2–3 minutes until fragrant. Remove from the heat and mix with nutritional yeast, crumbled nori, salt and any optional spices.

Assemble the Bowls:

• Divide the rice between two bowls. Top each with half the tofu, edamame, wakame cucumber salad and sliced avocado. Add diced mango, red sauerkraut and pickled ginger.

Garnish and Serve:

• Sprinkle with the furikake, drizzle with satay sauce, and top with any extra toasted seeds or a dollop of spicy almond mayo if desired.

Begin with the autolyse:

• In a large mixing bowl, combine the 500g flour with 350ml of the lukewarm water (reserve 50ml). Mix until all flour is hydrated and no dry bits remain. Cover and let rest for 30–45 minutes.

Bloom the yeast:

• In a small bowl, dissolve the 7g yeast and ½ tsp sugar in the reserved 50ml lukewarm water. Let sit for 5–10 minutes until frothy.

Add yeast, salt, and oil:

• Pour the bloomed yeast mixture into the autolysed dough. Add the 7g salt and 15g olive oil. Mix thoroughly for 2–3 minutes, using stretch-and-fold or pinching motions, until the dough is cohesive. It will be soft and sticky.

Bulk fermentation with folds:

• Cover and leave the dough to rise at room temperature. Over the next 2½ hours, perform 3–4 sets of stretch-and-folds, spaced 30–45 minutes apart, to build gluten strength.

Final proof:

• Cover and let the dough rest undisturbed for 1½–2½ hours, or until it’s well-risen and bubbly.

Divide and pre-shape:

• Lightly oil your surface. Turn out the dough and divide into two pieces (about 460g each). Shape loosely into rounds and let rest for 20 minutes.

Final shaping in trays:

• Grease two baking trays (approx. 30 x 40 cm). Gently stretch each piece of dough to fill the trays, dimpling with oiled fingers. Let rest again for 30–45 minutes.

Preheat your oven:

• Wood-fired oven: Preheat to 400–450°C.
• Domestic oven: Preheat to 250°C with a baking stone or steel for at least 45 minutes.

Top and bake:

• Top with olive oil, tomatoes, herbs, or a light sauce—whatever you fancy.
• Wood-fired: Bake for 6–10 minutes, rotating as needed.
• Domestic oven: Bake for 15–18 minutes, until golden and crisp.

Tips for Success

• Using a full sachet (7g) of yeast speeds up fermentation without impacting flavour negatively in a same-day dough.
• Be gentle during handling to maintain the dough’s airy texture.
• A hot baking surface is key to getting great oven spring and beautiful browning.

• Prepare the dough:
• In a mixing bowl, combine the flour, baking powder, and salt. Add the soy yoghurt and mix until a uniform dough forms. Knead for about 5 minutes, until the dough becomes soft and pliable.
• Shape the flatbreads:
• Divide the dough into 4 equal pieces. Lightly flour a surface and roll each piece into a thin, round flatbread.
• Cook the flatbreads:
• Heat a large non-stick pan over high heat, then reduce to medium. Sprinkle some sesame seeds directly into the pan. Add 1 tablespoon of oil and place one flatbread on top. Cook for 1–2 minutes, until golden spots appear and air pockets form. Flip and cook the other side until done. Repeat with the remaining dough, adding fresh sesame seeds and oil for each flatbread.
• Best served warm.

Roast the chickpeas

• Preheat the oven to 200°C (fan). Pat the chickpeas dry with a clean tea towel. Toss with the olive oil, smoked paprika, garlic powder, chilli flakes, pepper, salt and tamari. Spread out on a baking tray and roast for 25–30 minutes, shaking halfway, until golden and crisp.

Grill the vegetables

• While the chickpeas are roasting, heat a grill pan or BBQ. Brush the courgette or aubergine slices with a little olive oil and season with salt. Grill for 2–3 minutes on each side, or until charred and tender.

Assemble the platter

• Spread the hummus in a generous swirl on a large serving plate or board. Pile the roasted chickpeas on top. Arrange the grilled vegetables, cherry tomatoes or cucumber, olives, and pickled onions around the edges.

Add bread and serve

• Warm the flatbread or toast the sourdough. Slice and add to the platter for scooping and sharing.

Preheat and prepare the tin:

• Preheat the oven to 180°C (fan 160°C) / 356°F. Lightly oil or line a 20cm x 30cm (8 in x 12 in) pie dish, ideally one with a removable base. If using a fixed-base tin, line with baking parchment for easier removal.

Create the base layer:

• Take 1 sheet of filo pastry and fold it in half lengthways. Brush the surface with 1 tbsp of the red pepper pesto, then lay it flat across the bottom of the dish with the pesto side facing upwards.

Prepare the courgettes:

• Using a mandoline or sharp knife, finely slice the courgettes. Place in a bowl with 2 tbsp olive oil, the zest of 1 lemon, and a pinch of salt. Toss to coat evenly.

Assemble the spiral pastry:

• Take 1 sheet of filo at a time, brush evenly with 1–2 tbsp of pesto, and gently pleat it into an accordion shape (each fold about 2–3cm wide). Begin placing the folded sheet in the centre of the dish, spiralling outward. As you go, tuck an even layer of the courgette slices between the folds for even distribution. Repeat with the remaining filo sheets, pesto, and courgette until the dish is filled.

Bake until golden and crisp:

• Place the pie in the preheated oven and bake for 20–25 minutes, or until the pastry is deeply golden, crisp, and the pesto is caramelised on top.

Finish and serve:

• Remove from the oven and allow to cool slightly. Sprinkle with finely chopped herbs and a pinch of flaky sea salt, if using. Slice into wedges or squares and serve warm or at room temperature.

Preheat the oven:

• Preheat your oven to 180℃.

Prepare the couscous:

• Put the couscous in a bowl, add the salt and cumin, and mix it through.
• Cover the couscous with boiling water, ensuring the water covers the couscous by about 1cm. Cover the bowl with a lid or plate, and leave to soak for 5 minutes.

Roast the onion and seeds:

• In a bowl, mix the chopped red onion with the sunflower seeds, balsamic vinegar, and maple syrup.
• Spread the mixture evenly on a baking tray and bake in the preheated oven for 15 minutes.

Assemble the salad:

• Add the pesto to the couscous and mix well until the couscous is green and fluffy.
• Gently tap the back of the pomegranate halves to extract the seeds. Remove any remaining pith and set the seeds aside.

Finish the salad:

• Add the roasted onion and sunflower seed mixture to the couscous, along with the pomegranate seeds and rocket.
• Mix well and adjust the seasoning with more salt, cumin, black pepper, or lime juice to taste.

Serve:

• Serve immediately or chill for a refreshing, cool salad. Enjoy!

Prepare the Base

• Line a cupcake tin with 12 paper cases. In a mixing bowl, combine the oats, cocoa powder, nut butter, oat milk and maple syrup. Stir until the oats are fully coated and the mixture holds together.

Form the Base Layer

• Divide the mixture evenly between the cupcake cases. Press down firmly to create a compact base about 1 cm thick.

Make the Pistachio Coconut Filling

• In a small bowl, mix the pistachio butter, desiccated coconut, and maple syrup until well combined and smooth.

Layer the Filling

• Spoon the pistachio mixture evenly over the chilled base, pressing it down gently to create a smooth second layer.

Melt the Chocolate

• Break the remaining chocolate into small pieces and melt using a bain-marie (double boiler) or microwave in short bursts, stirring in between, until smooth.

Top with Chocolate

• Pour the melted chocolate evenly over the pistachio layer, creating a glossy top layer about ½ cm thick.

Decorate & Set

• Sprinkle with chopped roasted pistachios and a pinch of flaky sea salt, if using.
• Chill in the fridge for at least 30 minutes, or until fully set.

Serve

• Once firm, remove from the cases and enjoy your chocolatey, nutty, coconutty Dubai-inspired oat cups.

• Tear the oyster mushrooms into medium, wing-sized pieces, keeping some of the stem base intact to hold clusters together.
• In a bowl, combine the plant-based milk and lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly and form a vegan buttermilk.
• In a separate bowl, whisk together the plain flour, cornflour, garlic powder, smoked paprika, salt and black pepper.
• Dip each mushroom piece into the buttermilk, then dredge in the flour mixture to coat thoroughly. Press gently to help the coating stick, then set aside.
• Preheat the air fryer to 200°C (392°F). Arrange the mushrooms in a single layer, spray or brush lightly with olive oil, and air-fry for 10–12 minutes, flipping halfway and brushing or spraying again, until crisp and lightly golden.
• To make the buffalo glaze, mix together the hot sauce, olive oil, and maple syrup (if using) in a small bowl until smooth.
• Toss the crispy mushrooms in the buffalo sauce until evenly coated, then return them to the air fryer and cook for a further 6 minutes at 200°C (392°F), until glazed and crisp at the edges.
• To prepare the vegan ranch, whisk together the yoghurt, vegan mayo, lemon juice, garlic powder, dill, chives or parsley, salt and pepper. Add a little water if needed to reach a creamy, pourable consistency.
• Serve the buffalo mushrooms hot with the ranch sauce on the side for dipping. Garnish with fresh herbs if desired.

• Add the base ingredients to a jar or container.
• Stir in the ingredients for your chosen flavour variation.
• Mix well, cover, and refrigerate overnight (or for at least 4 hours).
• In the morning, give it a good stir and add any optional toppings before serving.
• Enjoy cold, or warm slightly if preferred.

Prep and thaw ingredients

• Preheat the oven to 180°C (fan 160°C) / 356°F. Thaw the 270g filo pastry if frozen. Peel and finely dice the onions and garlic.

Cook the onions and garlic

• Heat 1 tbsp oil in a large non-stick pan over high heat. Add the diced onions with a pinch of salt and cook for 4–5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes.

Add and steam the spinach

• Add the spinach, reduce the heat to medium, and cover with a lid. Allow it to steam in its own juices for 6–8 minutes. Then remove the lid and cook uncovered for another 2–3 minutes until most of the liquid has evaporated. The mixture should be as dry as possible.

Season the spinach filling

• Finely chop the mint leaves and dill/fennel fronds. Turn off the heat and stir in the herbs, lemon juice, and black pepper. Mix well and leave uncovered to cool fully and release any excess moisture.

Make the quick-fire cashew feta

• In a food processor, blend the cashew nuts, lemon juice, salt, and olive oil until smooth and creamy. Adjust seasoning to taste.

Combine the filling

• Mix the cashew feta into the cooled spinach mixture until well combined. Taste and adjust with more salt, pepper, lemon juice, or mint if needed.

Assemble the triangle parcels

• Cut the filo sheets lengthways into 3 strips per sheet (you’ll have 21 strips total). Keep them covered with a damp tea towel to prevent drying out.
• Take one strip and brush lightly with oil. Place 1 heaped tablespoon of filling at one end. Fold the bottom corner up diagonally to form a triangle. Continue folding the triangle along the strip (like folding a flag) until sealed. Repeat with the remaining strips and filling.

Bake the parcels

• Place the triangles on a lined baking tray. Brush the tops with a little oil and bake for 20–25 minutes, or until golden and crisp.

Soften the dates:

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

Make the date caramel:

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

Mix in the granola:

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

Melt the chocolate:

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

Form into clusters and coat in melted chocolate:

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

Set and serve:

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

Mix dry ingredients:

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

Add wet ingredients:

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

Knead the dough:

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

Roll it out:

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

Pre-bake (optional for a crispier base):

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

Make your Cashew Feta:

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

Add your toppings and bake:

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

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

Prepare the tempeh “facon”:

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

Make the sourdough croutons:

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

Prep the greens:

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

Make the dressing:

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

Dress the salad:

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

Top & serve:

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

Pre-cook the onions:

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

Prepare the filling:

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

Hollow out the onions:

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

Stuff the onions:

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

Make the tomato sauce:

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

Bake:

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

Garnish and serve:

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

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

Juice the oranges and prepare the skins

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

Combine juice and peels for wild fermentation

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

Cover and ferment at room temperature

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

Strain and bottle for secondary fermentation

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

Sweeten and carbonate

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

Burp and refrigerate

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

Serve and enjoy

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

Soften the dates

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

Make the caramel base

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

Mix in the dry ingredients

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

Press into tray

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

Melt the chocolate

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

Top and garnish

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

Chill and slice

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

Make the dough:

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

Make the spanakopita filling:

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

Make the quick-fire cashew feta:

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

Assemble the pittas:

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

Cook the pittas – Choose your method:

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

Serve warm:

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

Prepare the base mixture:

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

Add elderflowers to infuse and ferment:

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

Cover and begin wild fermentation:

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

Strain and transfer to bottles:

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

Secondary ferment to build fizz:

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

Refrigerate to stop fermentation:

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

Serve and enjoy:

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

Rehydrate the rice paper

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

Make the smoky marinade

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

Coat the rice paper

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

Slice into strips

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

Fry until crisp and golden

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

Finish and serve

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

Mix dry ingredients:

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

Add the wet ingredients:

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

Spread on a tray:

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

Add the pesto:

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

Score the crackers:

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

Bake until crisp:

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

Cool and enjoy:

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

Blend the burger mix:

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

Taste and adjust seasoning:

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

Rest the mixture:

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

Shape the burgers:

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

Cook the burgers:

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

Serve:

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

Preheat the oven and prepare the aubergine:

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

Make the tomato sauce:

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

Prepare the aubergine schnitzel:

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

Fry the schnitzel:

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

Serve:

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

Make the rhubarb syrup base:

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

Juice the grapes:

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

Prepare the fruit:

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

Combine for wild fermentation:

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

Cover and ferment:

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

Strain and bottle:

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

Secondary fermentation (carbonation):

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

Chill and serve:

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

Prepare your silicone moulds:

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

Juice the fruit:

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

Reduce the juice to concentrate the flavour:

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

Sweeten and brighten:

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

Add agar and activate:

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

Fill the moulds:

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

Set the gummies:

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

Unmould and store:

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

Prepare the tofu:

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

Make the batter:

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

Prepare the coating:

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

Coat the tofu:

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

Optional chill:

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

Cook the tofu:

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

Serve:

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

Blend the Dough:

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

Cook the wraps:

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

Cool and Store:

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

Prepare the flavour base:

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

Sear the pak choi:

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

Add aromatics and braise:

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

Make the pink tahini cream:

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

Plate and serve:

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

Prepare the trays:

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

Whip the aquafaba:

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

Make the agar syrup:

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

Add sugar and salt:

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

Combine syrup with aquafaba:

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

Spread into trays:

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

Set and cut marshmallows:

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

Melt the chocolate:

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

Assemble the wagon wheels:

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

Coat in chocolate:

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

Set and enjoy:

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