• Prepare the vegetables:

  Peel and finely chop the onion and garlic. Chop the potatoes and leeks into small bite-sized pieces and rinse well, making sure to use the full length of the leek, including the green tops. These will add a lovely light green colour and flavour to the soup.
• Cook the onion and garlic:

  Place a large saucepan over high heat. Once it heats up, add the onion and cook for 3-4 minutes, stirring regularly. Add the garlic and cook for a further minute, continuing to stir. If any of the vegetables start to stick, add 3 tablespoons of water and use the back of a wooden spoon to deglaze the bottom of the pan and incorporate the flavours.
• Cook the potatoes and leeks:

  Add the chopped potatoes and leeks to the pan along with the salt. Cook for 2 minutes, stirring regularly, then place the lid on the pan, reduce the heat to medium, and leave to sweat for 5 minutes (add the bay leaf now, if using).
• Add stock and simmer:

  Add the vegetable stock and black pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook until the potatoes are soft, approximately 15 minutes.
• Blend the soup:

  Remove from the heat and blend until smooth.
• Serve:

  Serve with a squeeze of lemon juice (if desired) and enjoy!

• Finely chop the block of tempeh into small cubes.
• Finely chop the ginger, the scallion green tops and the chilli (removing the seeds if you don’t like it hot).
• Put a non stick wide bottom pan on a high heat and add 1 tablespoon of oil. Once the pan is hot add the prepped tempeh, ginger, chilli and scallion greens. Cook for 3 minutes stirring occasionally.
• While these are cooking finely chop the courgette and the red peppers.
• Add the courgette and red peppers and the salt and cook for a further minute or two.
• Add the sauce ingredients – the coconut milk, tamari/soy sauce, maple syrup, juice of the limes, curry powder and the water and bring to the boil.
• While this is coming up to temperature, finely chop the coriander and the 1/2 head of pak choi and add. Once boiling you can remove from the heat or reduce to a gentle simmer and cook for further 10 minutes to concentrate the flavour.
• Taste and season with salt and black pepper.

• Peel and finely chop the onions and garlic and finely chop the fennel. Cut the celery and carrots into small bite-size rounds. Saute the onions and garlic in 2 tablespoons of tamari and 2 tablespoons of water on a medium heat for 3 mins, stirring regularly (add another tablespoon of water if it starts to stick).
• Add the celery, carrot and fennel to the pan, along with the salt, pepper and herbs and stir. Grate the unpeeled potato or dice into very small cubes, add to the pan with the fennel seeds and stir. Reduce the heat to low – medium and cook for 10 mins, stirring regularly.
• Drain and rinse the butter beans and add to the pan with the tomatoes and stock. Bring to the boil, then reduce to simmer for 40 mins, until the vegetables are cooked.
• When ready to serve, add the spinach and stir well. It will have wilted by the time you serve it.

• Prep the Ingredients:

  Peel and finely chop the ginger.

  Finely chop the scallions and red chilli (remove seeds for milder spice).

  Chop the oyster mushrooms finely (or dice aubergine if substituting).

  Halve the green beans.

  Drain and rinse the butter beans.
• Cook the Aromatics:

  Heat a large pan on high heat for 2 minutes. Reduce the heat to medium and add the ginger, chilli, and scallions. Cook for 1–2 minutes, stirring frequently.
• Sauté the Vegetables:

  Add the mushrooms and green beans to the pan. Cook for 4 minutes, stirring occasionally.

  If using aubergine instead of mushrooms, cook for an additional 4–5 minutes until softened and starting to break down.
• Add Tamari:

  Stir in 1 tablespoon of tamari and cook for 1 minute.
• Combine the Ingredients:

  Add the butter beans, baby spinach, curry powder, ground cumin, coconut milk, chopped tomatoes, and lime juice. Stir well to combine.
• Simmer and Season:

  Bring the mixture to a boil, then immediately remove from the heat.

  Taste and adjust the seasoning with salt and pepper if needed.
• Serve:

  Garnish with sesame seeds, if desired, and serve warm.

• Baba Ganoush method
• Preheat the oven to 220 C fan, cut eggplant in half lengthways, rub a little oil on the inside of the aubergine and place on a baking tray flesh side down, sprinkle with salt and cook for 40 mins until the aubergine is charred and collapsed and is super soft. Or if you have a gas stove you can cook the aubergine directly on an open flame, turning occasionally, for approx 15 minutes or until charred and collapsed and super soft inside. Allow to cool for a few minutes until you can handle them, into a medium mixing bowl, scrape out the soft flesh from the aubergine ( it should come away easily from the skin. Add the remaining ingredients and mix well. Taste and season with lemon, salt or heat to your preference.
• Method for the Muhammara;
• Toast the walnuts in a dry pan over medium heat for 2-3 minutes, tossing occasionally, while the nuts are toasting, blend all the other ingredients except for the breadcrumbs, together in a food processor, remove to a bowl, roughly chop the walnuts and add to the bowl with the breadcrumbs and mix well. Taste and add lemon, salt or heat if needed.
• To assemble the mezze platter;
• Toast sesame seeds on a dry open pan on medium heat until golden and they start to pop. Add a generous pinch of sat and grind in a pestle and mortar or else put in a ziplock bag and bash with the back of mug until they form a powder with some full seeds.
• Slice cucumbers and sprinkle over the gomasio
• Toast 15g/small handful of pine nuts and use to decorate the top of the hummus
• For pittas , mix 1 tsp of zaatar with 1 tbsp of oil and a pinch of sea salt. Toast pitas and brush with the za’atar oil while still warm. Allow the oil to soak into the pitas and cut into halves or quarters.
• To assemble your mezze;
• Put the hummus, muhammara and baba ganoush in 3 separate little bowls. Pop them on a large wooden chopping board or nice large platter. Add the toasted za’atar pittas, a nice pile of olives, another little pile of pickled peppers

• Preheat the oven:

  Set to 200°C.
• Prepare the sauce:

  Peel and roughly chop the garlic, ginger, and onion.

  Add these to a blender along with the remaining sauce ingredients. Blend until smooth.
• Prepare the vegetables:

  Finely tear or chop the mushrooms.

  Peel and chop the pumpkin, sweet potato, or butternut squash into bite-sized pieces (500g).

  Slice the leek into bite-sized rounds, washing thoroughly to remove any sediment.

  Chop the vegan sausages into bite-sized pieces.
• Assemble the bake:

  Add the mushrooms, pumpkin (500g), leek, sausages, spinach, and blended sauce to a large, deep casserole dish. Mix well to ensure all ingredients are coated.
• Prepare the cauliflower:

  Slice the cauliflower into 4 equal-sized steaks. Place on a separate baking tray along with any smaller pieces and leaves (chop larger leaves into strips to cook evenly).

  Drizzle with 1 tbsp tamari and sprinkle with coarse sea salt.
• Bake:

  Place both trays in the oven. Bake for 30–40 minutes, rotating the trays halfway through. Check that the pumpkin is tender and the cauliflower is golden and slightly crispy.
• Garnish and serve:

  Remove from the oven. Garnish the casserole with roasted cauliflower pieces and chopped fresh herbs. Serve immediately, optionally with rice.

• Prepare the Ingredients: Finely chop the garlic, peel and grate or finely chop the fresh ginger.
• Infuse the Soy Milk: In a saucepan, combine the soya milk, garlic, ginger, and 2 tbsp tamari. Heat on low until just pre-boiling (be careful not to let it boil over). Let it simmer for 5 minutes, then remove from heat. Allow it to cool down to around 80°C-90°C (if you don’t have a thermometer, let the milk sit for about 1 minute off the heat, and it should be at the right temperature). If any skin forms on top, remove it.
• Curdle the Milk: Slowly add the freshly squeezed lemon juice bit by bit to the hot soy milk, stirring well to help the milk curdle. Once the milk has curdled, set it aside to cool slightly.
• Strain the Curds: Place a large piece of cheesecloth over a mesh strainer set over a large bowl. Carefully pour the curdled milk into the cheesecloth. Gently squeeze the curd in the cheesecloth to remove excess liquid. This should take around 3-4 minutes. Weigh the curd down in the strainer by placing a plate on top and adding something heavy on the plate. Set it aside while you prepare the mushrooms.
• Make the Sauce: In a bowl, mix together the maple syrup, garlic, ginger, tomato paste, and tamari.
• Cook the Mushrooms: Finely chop the oyster mushrooms. Heat a non-stick pan on high heat, adding 1 tbsp of oil. Add the mushrooms and sauté for 3-4 minutes until they begin to brown and crisp. Turn off the heat and stir in the prepared sauce. Mix well and transfer the mushroom mixture to a large bowl.
• Finish the Paté Base: Squeeze the curd in the cheesecloth a few more times to remove any remaining liquid. Carefully form the curd into a ball and remove it from the cheesecloth. Rinse it briefly in cold water to remove any bitter taste. Return the curd to the cheesecloth and give it one final squeeze. Add the curd to the large bowl with the mushrooms and mix everything well, ensuring the mushrooms and sauce are evenly distributed throughout the curd mixture.
• Form the Paté: Transfer the mixture into a ramekin, small bowl, or any container you prefer to shape the paté.
• Serve: Serve with sourdough toasts, crunchy veggies like carrots and radishes, and pickles for a delightful snack.

• Peel and chop the onion, finely chop the garlic, and scrub the potatoes if needed. Leave the skin on and chop the potatoes into bite-sized pieces. Drain and rinse the lentils.
• Heat 2–3 tbsp of oil in a large, flat pan over medium heat. When hot, add the onion and a good pinch of sea salt, and cook for 5–6 minutes until the onion becomes translucent. Add the cumin seeds, mustard seeds, garlic, pesto, and tomato purée. Mix well and cook for a few more minutes.
• Add the potatoes and mix well. Pour in the stock, bring to a boil, then reduce to a simmer. Cover with a lid and cook for 10 minutes. Next, add the courgette, cover with the lid again, and cook for a further 5 minutes (or until the potatoes are cooked through but not too soft). Add the lentils to the pan and stir through to heat for 2–3 more minutes.
• Chop the fresh coriander and mix it through the yoghurt. Squeeze in the lime juice and mix well.
• Serve with the coriander yoghurt and some toasted wholemeal pitta, naan, or flatbread.

• Heat the soy milk:

  Pour the soy milk into a saucepan and bring to a low pre-boil, ensuring it doesn’t boil over. Heat for 5 minutes, then remove from the heat and let it cool to 80°C-90°C. If you don’t have a thermometer, let the milk sit for 1 minute off the heat; it should be approximately 80°C-90°C. Remove any skin that forms on top.
• Prepare the lemon juice:

  Juice the lemon and strain it into a bowl to remove any seeds.
• Curdle the soy milk:

  Add the lemon juice to the hot soy milk, a little at a time, using a ladle. Stir well after each addition and allow the lemon juice to curdle the milk thoroughly.

  Continue stirring until the soy milk separates into transparent soy whey and thicker white soy protein.
• Strain the curdled mixture:

  Place a large piece of cheesecloth over a large mesh strainer set over a large bowl.

  Pour the curdled milk slowly into the cheesecloth.
• Drain excess liquid:

  Gently squeeze the cheesecloth to remove excess liquid, leaving just the tofu.
• Shape and press the tofu:

  Wrap the tofu in the cheesecloth and place it in a square container with drainage holes.

  Place some weight on top to help the tofu drain further, then refrigerate.
• Final stages:

  After 1 hour of being pressed, you will have silken tofu.

  After 3-4 hours, the tofu will become firmer.
• Rinse before use:

  Soak the tofu in clean, cold water before eating to remove any bitterness. Use it in all your favourite tofu dishes. Enjoy!

• Method;
• Pick your spice mix and measure out the spices.
• Chop the cauliflower into small florets. Chop the courgette into small bite size pieces so they cook quickly. Finely chop the scallions. Cover the peas in hot water to thaw
• In a large flat non-stick pan heat 1 tbsp of oil on a high heat, when hot add all the veg (except the peas) and salt and cook for 2-3 minutes add your chosen spice mix ,reduce the heat a little and stir so all the veg is nicely coated in the spice mix. Add 1 tbsp of tamari and 3 tbsp of water to the pan, cover and cook for 1-2 minutes or until the veg is cooked
• Add the coconut milk and chickpeas if using and bring to a boil and reduce to a simmer for a few minutes. Taste and season if needed to your liking. Serve with wholegrain rice or your favourite naan bread, toasted pita or sides,

• Prepare the Vegetables: Roughly chop all the vegetables. Deseed and chop the bell pepper. Finely chop the onion, garlic, ginger, and fresh chilli (remove seeds if you prefer less heat).
• Boil the Vegetables: In a large saucepan, add approximately 1.5 litres of water, 1 tbsp garam masala, and 1 tbsp salt. Bring to a boil over high heat. Add the chopped cauliflower, bell pepper, carrots, peas, and potato. Reduce the heat to medium and simmer, stirring occasionally, for about 10 minutes until the vegetables are very tender. Drain and set aside. Alternatively, you can steam the vegetables. This recipe is a great way to use leftover cooked vegetables.
• Cook the Base: Heat 2 tbsp oil in a wide non-stick pan over high heat. Add the onion, garlic, ginger, cumin seeds, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion becomes translucent (about 5–7 minutes). Stir in the chopped tomatoes, fresh chilli, and 100ml water. Cook, stirring occasionally, for another 3 minutes.
• Add the Spices: Stir in the tomato paste, red chilli powder, turmeric, the remaining 1 tbsp garam masala, and salt. Cook, stirring constantly, for about 1 minute until the mixture thickens into a chunky tomato sauce consistency.
• Mash the Bhaji: Remove from heat and add the drained vegetable mixture to the pan. Mash everything together using a potato masher until well combined. Put the pan back on the heat and simmer for a few more minutes, stirring occasionally.
• Toast the Bread Rolls: While the bhaji is simmering, heat a separate pan over medium heat. Slice your vegan bread rolls in half, brush with a little oil, and toast each side until golden brown.
• Serve: Serve the bhaji with the toasted rolls. Garnish with finely diced red onion, lime or lemon wedges, and freshly chopped coriander.

• Heat a wide-bottomed non-stick pan over high heat, then add the oil. Once hot, add the diced onion, garlic, and ginger. Fry for 2–3 minutes until they start to brown.
• Add the cumin seeds, red pepper, and a pinch of salt, frying for another 2 minutes until the pepper begins to soften.
• Stir in the turmeric, garam masala, cinnamon stick, and black pepper, and cook for 1 minute.
• Add the vegetable stock, tamari, and chopped tomatoes, and bring to a boil. Add the baby spinach, mixing well until it wilts.
• Sieve in the gram flour, stirring until incorporated. Let the curry simmer for 10–15 minutes until thickened.
• Serve with toasted pitta breads or your favourite grain, topped with sliced red chilli.

• In a small saucepan over medium heat, add the chickpeas and mash with a potato masher, leaving some texture.
• Add the garlic powder, turmeric, smoked paprika, and tamari, mixing well. Cook for 1 minute.
• Pour in the plant milk and mix through. Stir in half the sliced spring onion.
• Once heated through, turn off the heat and add the kala namak (if using), adjusting seasoning to taste.
• Toast your bread, spread with pesto, top with the chickpea scramble, and enjoy!

• In a food processor, combine the chickpeas, tahini, salt, water, lemon juice, and garlic. Blend until smooth.
• Add the olive oil and blend again for 2–3 minutes until creamy. Adjust seasoning as needed by adding more salt, lemon juice, or olive oil for desired texture.
• Serve in a large bowl, drizzled with olive oil and sprinkled with paprika.

• Prepare the tofu and vegetables:

  Drain and dry the tofu to remove any moisture, then chop it into bite-sized pieces.

  Remove the tough centre stalks of the kale and roughly chop the leaves.

  Peel and finely chop the onion or scallions.

  Finely chop or grate the ginger.

  Drain and rinse the chickpeas.
• Cook the tofu:

  Heat a non-stick pan over high heat with 1.5 tbsp of oil (omit for a lower-calorie version). When hot, add the tofu and cook for 2-3 minutes, stirring until it is nicely browned all over. If the tofu begins to stick, add 2 tbsp of water to deglaze the pan.
• Add aromatics and kale:

  Add 2 tbsp of tamari to the pan along with the onion/scallions, kale, ginger, and ½ tsp of salt. Reduce the heat slightly and cook for 1-2 minutes, or until the kale starts to wilt.

  Add the curry powder and chilli flakes, stirring to coat the tofu and vegetables evenly.
• Combine with the rest of the ingredients:

  Pour in the coconut milk, chopped tomatoes, and chickpeas. Bring the mixture to a boil, then reduce to a simmer for a few minutes.
• Final touches:

  Taste and adjust the seasoning if needed.

  Serve hot with wholegrain rice, naan bread, toasted pitta, or your favourite side.

• Method for components;
• Stuffing;
• Preheat oven to 180 C fan
• If you don’t have any old loaf bread, simply chop up a baguette or sourdough style loaf into large bite size chunks and bake on a tray in the oven for 10-15 mins until they have dried out.
• Finely dice the onions and in a large flat pan or pot cook over medium heat with 1 tbsp of oil and salt for 10 mins until translucent and soft, remove from heat and allow to cool.
• In a mixing bowl add the old sourdough chunks, cooked onions with the rest of the ingredients and mix well
• Transfer the mixture to an approx 22 x 22cm baking dish or a 2lb loaf tin approx and bake for 25 mins.
• Remove and allow to cool fully before slicing
• Tempeh;
• Preheat the oven to 180 C fan
• Slice the tempeh – crossways into approx 16 slices. No more than ½ cm each.
• Mix the tamari, water, oil , Dried sage and Dried thyme together.
• Toss the slices in the tamari mixture making sure the slices are evenly coated.
• Put the slices in an even layer on a parchment lined baking tray and roast for 20 mins or while the stuffing is baking, taking care not to over cook or darken them too much
• Slaw;
• Thinly slice the cabbage
• Grate the carrot and parsnip
• Slice the apple
• Toss the parsnip and apple in the lemon juice to stop them discolouring
• Mix all together with the mayo and seasoning
• To Layer your Sandwich;
• For each sandwich split a generous tbsp of vegan mayo to your bottom and top slice of bread. Then split a tbsp of cranberry sauce between both slices of bread.
• Layer 4 slices (or 8 half slices) of tempeh diagonally onto your base slice of bread
• Add a thick slice of stuffing – see pic
• Add approx 60g of slaw to cover the stuffing evenly
• Top with second slice of bread
• Cut in half and devour!

• Preheat oven to 180 C fan
• First we need to make our sponge.
• Grease and line a 20cm (or 8 inch) springform cake tin with baking parchment. In a large mixing bowl, mix all the dry ingredients; flour, sugar, baking powder & baking soda. Then sift them through a sieve. Make a well in the centre.
• Mix all the wet ingredients together; milk, oil, vanilla essence, apple cider vinegar. Then add mixed wet ingredients to the dry ingredients. Mix together until they just come together into a nice smooth uniform batter.Add the batter to the lined cake tin Place in the preheated oven for 30 minutes. Once done, 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 cake from the oven and set aside to cool fully.
• While the sponge is baking time to make the custard. In a medium size pot over medium heat, bring the milk, sugar and turmeric to a simmer, when the sugar has melted remove approx 200 ml and whisk in the cornstarch making sure there are no lumps, add this back into the pot and whisk while simmering until the custard has really thickened, a few minutes on medium heat. Remove from the heat and chill in the fridge until ready to use. You can do this step ahead if you like.
• For the fruit mixture, add half the berries to a bowl along with 2 tbsp of icing sugar and mix and set aside. With the other half simply simmer the frozen berries and sugar in a pot for 2-3 minutes and remove from the heat and allow to cool.
• Whip your cream, vanilla and icing sugar until nice and firmly whipped.
• Toast the almonds in a clean dry pan for a few minutes until golden brown, taking care not to burn.
• Very important step is to let everything cool before assembling.
• To layer your Trifle, break up the cooled sponge and add to a large serving bowl, a glass one if you have it, so you can show off all the nice trifle layers. Drizzle the berry mixture over it , smooth to a flat surface pressing into the bowl, add the chilled custard and smooth into an even layer then layer with the whipped cream. Store in the fridge and keep chilled until ready to serve. And scatter the toasted almonds over the cream just before serving.
• *we layered it up a little differently in the video but layer it up however suits you!

• Preheat the oven to 140°C (284°F).
• In a small bowl, mix the ground flax with 12 tbsp of water and leave aside to thicken (this will be your flax egg).
• In a medium pot, combine the sultanas, cranberries, raisins, and red wine. Heat on high until boiling, then reduce to a simmer.
• Allow the mixture to stew on the heat for about 25 minutes, stirring occasionally. After 25 minutes, add the molasses and mix continuously until the molasses has melted and fully incorporated into the fruit mixture.
• In a separate mixing bowl, sieve the ground almonds and spelt flour. Add the lemon zest and the prepared flax egg to the dry ingredients, mixing to combine.
• Add the chopped walnuts, ground ginger, ground cinnamon, and ground cloves to the flour mixture. Stir well to ensure everything is evenly distributed.
• In a medium pot, melt the coconut oil over low heat.
• Once the fruit has finished stewing, add it to the flour mixture, along with the melted coconut oil. Mix thoroughly until well combined.
• Pour the cake mixture into a lined 9-inch springform cake tin, smoothing the top.
• Bake in the preheated oven for 2 hours. After baking, remove the cake from the oven and allow it to cool completely in the tin.
• Serve the cake with lightly whipped coconut cream or warm with vegan vanilla ice cream. Enjoy!

Duxelle

• Preheat the oven to 180°C
• To make the duxelle (a mushroom and onion herb base), peel the onion and roughly chop. In a food processor, add the mushrooms, peeled onion, cooked chestnuts, sage, thyme leaves, and tamari. Blend until smooth and homogenous.
• Heat a wide-bottomed pan and add 1 tbsp of oil. Once the pan is hot, add the mushroom mixture and cook, stirring regularly, for 5 minutes until it reduces and thickens slightly. Transfer to a wide bowl and set aside to cool.

Nut Loaf Filling

• Cut the leek lengthwise and wash thoroughly to remove any hidden sediment. Chop into small rounds. Peel and finely chop the garlic. Grate the carrot and beetroot. Drain and rinse the jackfruit, then chop into thin strips. If not already cooked, prepare your couscous, quinoa, or rice.
• Remove the sage leaves from the stalk and finely chop. Remove the thyme leaves from their woody stalks. Soak the ground flaxseed in water, mix well, and leave to sit for 5 minutes until it coagulates.
• Toast the cashews and walnuts by baking them on a tray in a preheated oven at 180°C for 6–10 minutes until golden. Remove from the oven and leave to cool.
• Heat a large non-stick pan on high heat. Add 1 tbsp of oil, and once hot, add the chopped leek and garlic. Fry, stirring regularly, for 4–5 minutes. Add the grated carrot, beetroot, jackfruit, and a pinch of salt. Cook for 3–4 minutes, stirring regularly to prevent sticking.
• Add the black pepper, salt, smoked paprika, nutritional yeast, couscous, lemon juice, and tamari, along with the chopped sage and thyme. Mix well. Cook for 2 minutes, stirring regularly. As the mixture starts to stick, add the wine to deglaze the pan, incorporating any charred bits that have stuck. Cook for 3–4 minutes until the alcohol has evaporated, and the dish comes together.
• Roughly chop the toasted cashews and walnuts, then add them to the pan. Mix well and set aside to cool slightly before assembling.

Assemble the Wellington

• Roll out one sheet of thawed vegan puff pastry on a piece of baking parchment.
• Spread half of the mushroom duxelle mixture in a thin layer across the pastry.
• Shape half of the nut loaf filling into a round sausage shape, about ¾ the length of the puff pastry. Place it in the centre of the pastry. If dividing the sheet into thirds lengthwise, the filling should be in the middle third.
• Fold the pastry over the filling, rolling it to cover completely. Ensure the seam is on the bottom. Trim any excess pastry and seal the edges.
• Roll out any extra pastry and cut it with decorative cutters. Place these pieces on top of the Wellington for a festive finish.
• Brush the top of the pastry with non-dairy milk using a pastry brush.
• Bake for 20–30 minutes in the preheated oven, or until the pastry is golden and crispy.

• Preheat the Oven: Preheat your oven to 180°C fan (350°F).
• Prepare the Cake Tins: Grease and line two 20cm (8-inch) springform cake tins with baking parchment on the base and sides. Use coconut oil to grease the tins so that the parchment sticks.
• Mix the Dry Ingredients: In a large mixing bowl, sieve the self-raising flour and icing sugar. Add the grated carrot and mix them together. Create a well in the centre. If you're using any optional extras (raisins, walnuts, cinnamon, or allspice), add them to the dry ingredients now.
• Combine Wet Ingredients: Measure the oil and water, then add them to the bowl with the flour, sugar, and carrot mixture.
• Mix the Batter: Mix the ingredients together until they just come together using a spatula or a hand mixer. Be careful not to over-mix.
• Bake the Cakes: Split the batter evenly between the two cake tins. Place in the preheated oven for 40 minutes, rotating the tins halfway through to ensure even baking. Check if the cakes are cooked by inserting a skewer into the centre. If it comes out clean, the cakes are ready. If there are a few crumbs, return the cakes to the oven and bake a little longer until the skewer comes out dry. Allow the cakes to cool on a rack.
• Make the Cream Cheese Icing: While the cakes are baking, prepare the frosting. Place the vegan cream cheese in a bowl and use a fork to mash and soften it. Sift the icing sugar into the bowl to avoid lumps. Whisk the cream cheese and icing sugar together until smooth, scraping down the sides of the bowl as needed.
• Assemble the Cake: Once the cakes are fully cooled, assemble the carrot cake. Place the base cake on a serving plate and spread half of the cream cheese frosting over the top. Gently spread the frosting from the centre, leaving about 1.5cm from the edge. Place the second cake on top, pressing lightly to let the filling come to the edge. Spread the remaining frosting on top of the cake, working from the centre to the edges.
• Optional Decoration: If desired, decorate with extra chopped walnuts, raisins, or a sprinkle of cinnamon.
• Serve: Slice and enjoy your delicious carrot cake!

• Rehydrate the Sun-Dried Tomatoes:

  Place the sun-dried tomatoes in hot water and set aside to soften.
• Prepare the "Dashi" Stock:

  In a medium to large pot over medium heat, add vegetable stock, kombu (if using), tamari, miso, and shiitake mushrooms.

  Simmer for 10 minutes, stirring occasionally to dissolve the miso paste.
• Make the "La-yu" Infused Oil:

  Heat the olive oil over low heat. Roughly chop the garlic and add it to the oil along with the chilli flakes. Cook for 2-3 minutes, ensuring the garlic turns golden but doesn’t burn.

  Strain the oil through a sieve into a bowl to remove the garlic and chilli flakes, then set the infused oil aside.
• Prepare the Mushrooms and Tofu:

  Lower the heat for the Dashi. Using a slotted spoon, remove the shiitake mushrooms from the broth and roughly slice them.

  Drain and dry the firm tofu, then cut it into large bite-sized pieces.
• Make the "Chashu" Marinade:

  In a small bowl, mix together tamari, mirin, brown sugar, finely chopped garlic, and ginger.

  Add 4-6 tbsp of warm water to the marinade to thin it slightly.
• Cook the Mushrooms and Tofu:

  In a large flat pan, heat 1 tsp of oil over medium-high heat. Once hot, add the tofu and mushrooms, browning them on all sides. When browned, reduce the heat, pour in half of the Chashu marinade, and toss to coat the tofu and mushrooms.

  Once the tofu and mushrooms are well coated, add the remaining marinade and cook for 1 minute, then remove from the heat.
• Cook the Noodles:

  Bring the Dashi broth back to a simmer. Add the noodles and cook according to the package instructions.
• Prepare the Toppings:

  Clean and roughly chop the scallions. Thinly slice the radishes. Drain the rehydrated sun-dried tomatoes and slice them if needed.
• Assemble the Ramen:

  Place half a sheet of nori at the bottom of each bowl. Divide the cooked noodles between the two bowls, heaping them in the centre.

  Pour the hot Dashi broth over the noodles. Arrange the tofu, mushrooms, chopped scallions, radishes, bean sprouts, and sun-dried tomatoes around the bowl in sections.

  Drizzle with La-yu infused oil.

  Serve and enjoy!

• Preheat the Oven:

  Preheat your oven to 180°C (350°F).
• Prepare the Leeks:

  Cut the leeks in half lengthwise and rinse thoroughly, especially the green parts, to remove any hidden sediment.

  Thinly slice the leeks, including the green part.
• Cook the Leeks:

  Heat a large saucepan over high heat. Once hot, add 3-4 tablespoons of olive oil and the sliced leeks, along with a generous pinch of salt.

  Fry the leeks for about 5 minutes, stirring regularly.

  Lower the heat to medium and cook for another 15 minutes, stirring occasionally, until the leeks are soft and caramelised.
• Make the Green Oil:

  While the leeks are cooking, place the parsley, garlic, and 3-4 tablespoons of olive oil in a blender or food processor.

  Blend until smooth and vibrant green. You can also use an immersion blender if preferred.
• Toast the Bread:

  Slice the baguette (or sourdough) and spread some of the green oil onto each piece.

  Place them on a baking tray and bake in the preheated oven for about 5 minutes until lightly toasted.
• Make the Dip:

  When the leeks are ready, transfer them to a food processor along with the torn dates, tahini, sumac, and a squeeze of lemon juice.

  Pulse the mixture until you have a chunky dip. Be careful not to over-blend; you want some texture to the dip.
• Assemble and Serve:

  Spread the leek and tahini dip onto a large plate or in a serving bowl.

  Arrange the toasted bread around the dip.

  Sprinkle with pine nuts and drizzle with olive oil for an extra touch of richness. Enjoy!

• Preheat the oven to 200°C (fan).
• Chop the leek into approx. 1-inch rounds. Rinse thoroughly and drain well. Drain and rinse the chickpeas.
• Toss the leek rounds with a pinch of salt and ½ tbsp oil. Place in a high-sided lasagna dish (approx. 30cm x 22cm x 5cm) and bake in the oven for 10 minutes.
• While the leeks are roasting, chop the ½ head of cabbage into quarters, removing any outer leaves that are blemished. Heat 1 tbsp oil in a large, flat pan over medium-high heat. Once the pan is hot, add the cabbage quarters, cut-side down. Sprinkle with salt and leave to cook without moving for 3-4 minutes per side, turning carefully to achieve a nice char. Add 1 tbsp tamari and 4 tbsp water to the pan, allowing it to steam and deglaze, which will soften the cabbage slightly.
• Remove the leeks from the oven. Add the coconut milk, chopped tomatoes, spices, and ¾ tsp salt, and mix well. Stir in the chickpeas. Nestle the cabbage pieces between the chickpeas, ensuring the sauce comes halfway up the cabbage. Return the dish to the oven for 15 minutes, or until the sauce is bubbling and the cabbage has crisped up slightly.
• Serve with your favourite whole grain, such as brown rice or quinoa, and enjoy!

• Peel and chop the onions into 8ths. Peel and finely chop the garlic. Slice the mushroom into long thin slices. Drain, rinse and chop the Jackfruit, removing any tough seed pods. Chop the carrot into small diced pieces. Pick the thyme leaves from the stalk and roughly chop.
• Heat 1 tbsp of oil in a large heavy non-stick pan over high heat . Add the mushroom and chopped jackfruit and cook for 5 mins stirring occasionally until all nicely browned. Add the 2 tbsp tamari and a pinch of black pepper to the mushroom and jackfruit.
• Lower the heat to medium and add the carrots, sliced onions and ½ tsp of salt, and cook covered with a lid for 8-10 mins, adding a few tbsp of water if the veg begins to stick, add the garlic and thyme and cook for another minute. Add the red wine to the pan and increase to a high heat, cook for 3-4 mins until half the wine has evaporated and to deglaze and scrape the base of the pan. Add the tomato paste,chopped tomatoes, veg stock, ½ tsp salt and bring to a boil and simmer for 10 mins until the sauce has nicely thickened. Taste and adjust to your liking we add ½ tbsp maple syrup to balance out the acidity
• While the stew is simmering make the polenta according to pack instructions, grate vegan cheese and melt through. Keep covered and warm until ready to serve.
• Serve the polenta with the stew and some fresh chopped thyme or parsley or vegan parmesan if you have it. Enjoy!

• Preheat oven to 180 degrees
• Melt the coconut oil in a saucepan over medium heat.
• Blend the wet ingredients, cooked beetroot, maple syrup, melted coconut oil and vanilla till super smooth
• Sieve and mix dry ingredients (the white flour, almond flour, cacao powder and baking powder)
• mix the wet and dry ingredients till smooth and well mixed
• Line a baking tray with baking parchment and add in the batter
• Bake 180 for 18 mins
• Take out of the oven and leave cool while you make the chocolate mousse
• For the chocolate mousse
• Put equal parts of cold water and ice into a medium metal or plastic bowl for the ice bath.
• Boil the kettle and pour 150 ml of boiling water into a second medium bowl (ideally a metal bowl
• Chop the chocolate into small pieces and add to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted and it resembles the texture and smoothness of a hot chocolate.
• Place the bowl with the chocolate over the ice bath where the bottom of the bowl with the chocolate is touching the ice cold water and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream, it should take about 3-5 mins.
• If it gets too thick do not worry, just add a little more boiling water and incorporate it in till you reach a lovely smooth texture.
• Spread the chocolate mousse generously on top of the cooled brownies and enjoy!

• Base

  In a food processor, blend the cashew nuts for 1-2 minutes until they resemble a breadcrumb-like texture.

  Add the dates and blend for an additional 2 minutes until the mixture comes together.

  Line a 24cm (8in) springform cake tin with baking parchment. Transfer the base mixture into the tin, spreading it evenly and pressing it down firmly with the back of a spoon.
• Caramel Layer

  Add all the caramel ingredients (dates, coconut oil, and water) to the food processor. Blend until the mixture is completely smooth; this may take around 5 minutes. Be patient, as achieving a smooth consistency is key for a great caramel layer.

  Spread the caramel evenly over the base layer in the springform tin, smoothing it out with a spoon.
• Banana Layer

  Slice the bananas into rounds. Arrange the slices over the caramel layer, ensuring the caramel is fully covered.
• Coconut Cream Layer

  Open the tins of chilled coconut milk. Scoop out the thick coconut cream from the top, leaving the coconut water behind (reserve the water for another use if desired).

  In a bowl, mash the coconut cream with a fork until smooth and free of lumps. Spread the coconut cream evenly over the banana layer.

  Place the banoffee pie in the fridge to set for at least 1 hour.
• Finishing Touches

  Before serving, grate a few squares of dark chocolate over the top of the pie for garnish (optional).

  Slice and enjoy!

• Fill and boil the kettle. Place the cashew nuts in a bowl, cover them with just-boiled water, and leave to sit for 10 minutes to soften.
• Cut the mushrooms into strips. Dice the onion. Peel and finely chop the garlic, and grate or finely dice the ginger.
• Mix together the marinade ingredients. Toss the mushrooms in the marinade to coat them well. If possible, leave this overnight for enhanced flavour.
• Heat a large non-stick frying pan on high. Once hot, add 1 tsp of oil and the marinated mushrooms. Cook for 5 minutes, stirring regularly, until the mushrooms start to char and turn golden. Remove them from the pan and set aside.
• To make the butter sauce, clean the pan by giving it a quick wipe.
• Melt the butter and olive oil in the pan over medium heat. Add the cumin seeds, cardamom pods, and turmeric, cooking for 1 minute until they become fragrant.
• Add the diced onion and cook for 2–3 minutes until softened. Add the ginger and garlic, and cook for another minute, stirring.
• Add the remaining spices (garam masala, ground cumin, and ground coriander) and mix well for 1 minute. Add the chopped tomatoes and bring to a boil.
• Add the cream from the top layer of the coconut milk (reserve the remaining coconut water for another dish) and stir until melted.
• Drain the cashews and add them to the sauce. Carefully transfer the sauce to a blender or food processor and blend on high until smooth.
• Return the sauce to the pan, add the mushrooms, and heat through. Taste and adjust the seasoning to your liking by adding more salt (we used an additional ¾ tsp) or a squeeze of lemon juice if needed.
• Serve with brown basmati rice or naan, garnish with fresh coriander, and enjoy!

• Method;
• Preheat the oven to 200 degrees c fan assisted.
• Fill and boil the kettle.
• Roughly chop the cauliflower discarding any thick outer leaves and ensuring to keep some of the more delicate inner leaves.
• Add the cashew nuts to a bowl and cover with just boiled water and leave to sit for 10 mins until nice and soft, drain and rinse well.
• Fill a large pot of boiling water and add a tbsp of salt, add the pasta and then the chopped cauliflower to the pot. Cook the pasta according to the pack instructions. When cooked, remove the cauliflower using a slotted spoon onto a baking tray and drain the pasta to a colander as carefully as you can and drain the pasta, ensuring to reserve some of the pasta water. Rinse the pasta in cold water to stop it from sticking together.
• Add 1 tbsp of oil to the cauliflower on the baking tray along with a generous pinch of salt and mix well and put in the preheated oven to bake for 10-15 mins until golden.
• In a mug add 2 tbsp of oil, 1 tsp of garlic powder, some of the fresh thyme removed from the stalk and a pinch of salt and mix well. Use a spoon or pastry brush and brush both sides of each slice of bread with the oil mixture. Slice the bread into 3cm squares and place on a baking tray and bake for 4 mins and turn the bread and bake for a further 2 mins. Remove and allow to cool.
• Blend the cashews, lemon juice, 1 tsp garlic powder, nutritional yeast, 1 tsp of salt and ½ tsp of ground black pepper in a high speed blender until very smooth.
• Add the cashew alfredo sauce to a large wide non-stick pan over a low to medium heat and bring to a gentle simmer, stirring so the sauce doesn’t stick. Add the pasta and toss gently until fully coated in the sauce. If the sauce is a little thick simply add some of the pasta water or if it is too thin simmer a little longer to thicken it.
• Remove the baked cauliflower from the oven and add ½ to the pasta sauce.
• Serve in pasta bowls with the remaining baked cauliflower on top including the leaves and serve with some croutons on the side
• enjoy!

• Preheat the oven to 180°C (fan).
• Peel and chop the red onion into small dice. Peel and finely chop the garlic. Trim any rough pieces from the sweet potato and chop it into bite-sized pieces.
• Heat 1 tablespoon of oil in a large non-stick pan over high heat. When hot, add the diced onions, reduce the heat to medium, and cook for 2-3 minutes until softened. Add the garlic, chilli flakes, and salt, mixing well, and cook for an additional 1-2 minutes.
• Add the chopped sweet potato to the pan along with 1-2 tablespoons of water. Cover with a tight lid and cook for 5-8 minutes, stirring occasionally, until the sweet potato is tender.
• While the sweet potato is cooking, drain and rinse the black beans, mashing them slightly. Chop the fresh coriander (including the stalks) and set aside.
• Line two baking trays with parchment paper. Unroll the sheets of pastry and cut each sheet in half. Trim the corners of each rectangle to create a rough circle. If making larger empanadas, leave the circles about 15 cm in diameter. If making smaller empanadas, use a bowl approximately 15 cm wide to mark and cut out 3 smaller circles from each sheet of pastry (6 in total). Transfer the cut pastry to the lined baking sheets.
• Once the sweet potato mixture is cooked, remove it from the heat. Stir in the chopped coriander and squeeze in the juice of 1 lime. If using, add the vegan cream cheese and mix well. Allow the mixture to cool in the fridge for 5 minutes.
• Divide the sweet potato and black bean mixture evenly among the pastry circles, heaping it in the centre while leaving enough pastry around the edges to seal the filling. Pull the pastry together in the centre over the filling and crimp to seal, creating a half-moon parcel. Brush the tops with your choice of plant milk.
• Bake in the preheated oven for 25 minutes, or until golden brown. Serve with your favourite salads or sides. Enjoy!

• Drain and rinse the butterbeans and chickpeas (or beans of choice). Roughly chop the fresh coriander (or herb of choice) for garnish.
• Blend or finely chop the onion, ginger, and garlic. Add to a pan with the chilli flakes and ½ tsp salt. Cook over medium heat until the onions are soft and lightly browned, about 5 minutes. If the mixture begins to stick to the pan, add a couple of tablespoons of water to deglaze.
• Add the chopped pumpkin or squash along with a generous pinch of salt and 4 tbsp water. Cover the pan with a tight-fitting lid and cook for 5-10 minutes until the pumpkin or squash begins to soften. If the mixture sticks, add another 1-2 tbsp water.
• Add the chopped tomatoes, coconut milk, spices, and 200ml water. Stir in the remaining ½ tsp salt. Cook for another 5 minutes, stirring occasionally.
• Finally, stir in the butter beans and chickpeas and add the baby spinach, stir through until wilted.
• Garnish with fresh coriander and serve with your favourite cooked grain or naan bread. Enjoy!

• Method;
• Cook pasta according to pack instructions.
• Slice the roasted red peppers into thin slices. Grate the carrot. Peel and finely chop the garlic, if using. Peel and chop onion into small dice. Chop olives. Drain and rinse the lentils. Pick the fresh basil from the stalk.
• Put a non stick frying pan on high heat, once hot add the chopped onion and grated carrot and cook for 2-3 minute, stirring continuously, add the chopped olives, the raisins and garlic powder/cloves, cook for 1 minute, add the passata and drained lentils. Bring to a boil. Add the chopped basil (put a little aside for garnish), add the cooked pasta and mix well together and heat through. To serve, divide into serving bowls and top with remaining basil.
• Enjoy

• Prepare the Vegetables:

  Thinly slice the red bell pepper and dice the onion. Slice the tempeh into small pieces. Roughly chop the tenderstem broccoli.
• Cook the Vegetables:

  Heat a non-stick pan on high heat. Add 1 tbsp of oil and sauté the red pepper and onion for 2-3 minutes until they start to brown, stirring regularly.
• Make the Sweet & Sour Sauce:

  In a separate saucepan, combine all the sauce ingredients. Cook over high heat, stirring regularly to avoid burning. Bring the sauce to a boil, then reduce to low heat, stirring until it thickens to a smooth texture (2-3 minutes). Remove from heat once done.
• Cook the Tempeh:

  Remove the fried onion and pepper from the pan. Add the tempeh to the hot pan and cook for 2 minutes, moving it around to sear each side until golden. Add the tenderstem broccoli and a pinch of salt, cooking for 1 more minute and stirring regularly.
• Combine and Finish:

  Add half the sauce to the pan with the tempeh and broccoli, ensuring it’s evenly distributed. Return the onions and peppers to the pan and stir everything together. Taste and adjust seasoning if needed.
• Serve:

  Serve with cooked brown rice and garnish with kimchi or sauerkraut, if desired.

• Cook the pasta:

  Cook the tagliatelle according to the packet instructions. Drain and set aside.
• Prepare the ingredients:

  Drain, rinse, and chop the jackfruit. Peel and chop the onion and garlic. Slice the fennel into small bite-sized pieces.
• Fry the jackfruit:

  Heat the olive oil in a wide, flat non-stick pan over high heat. Once hot, add the chopped jackfruit and fry, stirring occasionally, for 2-3 minutes.
• Cook the vegetables:

  Add the onion and fennel to the pan along with a generous pinch of salt. Cook for about a minute, stirring constantly.
• Make the sauce:

  While the vegetables are cooking, add the tamari, maple syrup, tomato paste, and water to the pan. Stir well, allowing the jackfruit to absorb the sauce.
• Add the garlic:

  Stir in the chopped garlic, continuing to cook until the jackfruit and vegetables absorb the sticky sauce.
• Add the tomatoes:

  Pour in the chopped tomatoes and mix everything well. Bring the ragu to the boil.
• Combine with pasta:

  Once the ragu is boiling, add the cooked tagliatelle to the pan and toss everything together until well combined.
• Garnish and serve:

  Garnish with a pinch of chilli flakes. Divide the dish between serving plates and enjoy!

• Prepare the tofu:

  Press the tofu to remove as much moisture as possible, then cut into two large rectangles, approximately 1 cm thick.
• Prep your ingredients:

  Peel and finely chop the ginger and garlic for both the rice and the sauce.

  Dice the onion and set the peas in warm water to thaw.
• Make the Korean BBQ sauce:

  In a medium-sized bowl, whisk together all the BBQ sauce ingredients.

  Add the tofu to the sauce, ensuring it is well-coated, and set aside while you prepare the rest of the ingredients.
• Cook the rice:

  Heat 1 tbsp of oil in a medium flat pan or wok over high heat. Once hot, add the diced onion and cook for 2-3 minutes. Add the garlic and ginger, stirring for another 1-2 minutes.

  Then, add the chopped kimchi and cold cooked rice.

  Cook for 1-2 minutes more and then reduce the heat to low while you cook the tofu and greens.
• Cook the tofu and greens:

  Heat ½ tbsp of oil in a large non-stick wide flat pan or griddle pan over medium-high heat. Remove the tofu from the marinade and add it to the pan.

  Cook for 2-3 minutes on each side, until nicely seared.

  Add the chopped bok choy and 1 tbsp of the BBQ sauce to the pan and cook for an additional 2 minutes, until the greens are wilted and cooked through.
• Finish the rice:

  Increase the heat to medium, drain the peas, and add them to the rice along with the kimchi juice and tamari.

  Mix well and heat through for another 1-2 minutes.
• Serve:

  Divide the kimchi fried rice between serving bowls.

  Top with the BBQ tofu and wilted bok choy, and drizzle any remaining BBQ sauce over the dish.

  Enjoy!