• Preheat the Oven:

  Preheat the oven to 200°C.
• Prepare the Courgettes:

  Slice each courgette 3/4 of the way through, spacing the slices approximately 1/2 cm apart to create a Hasselback effect.

  Place the courgettes on a baking tray, brush with 2 tablespoons of olive oil, and sprinkle with a generous pinch of salt.

  Ensure some oil gets between the slices. Bake for 20 minutes.
• Make the Romesco Sauce:

  While the courgettes are baking, peel the garlic cloves and add them to a food processor along with the roasted red peppers, blanched almonds, olive oil, vinegar, salt, and black pepper.

  Blend until smooth. Taste and adjust the seasoning if needed.
• Prepare the Yoghurt Sauce:

  Remove the mint leaves from the stalks and finely chop them.

  In a bowl, combine the mint, coconut yoghurt, tahini, lemon juice, and a pinch of salt.

  Mix well and adjust the seasoning to taste.
• Check the Courgettes:

  After 20 minutes, check on the courgettes. Open up some of the slices and add a little more oil if necessary to help them turn golden inside.

  Bake for a further 5 minutes, or until the courgettes are soft, slightly charred, but still holding their shape.
• Serve:

  In two bowls, spread a generous layer of Romesco sauce at the base.

  Place a courgette on top of each, then drizzle with the yoghurt sauce for a lovely finish. Enjoy!

• Preheat the oven to 160°C.
• Finely grate the carrot into a bowl, add a tiny pinch of salt, and mix. Transfer the grated carrot to a sieve and squeeze out any excess juice.
• Remove the shells from the pistachios and roughly chop them.
• In a bowl, mix together the dry ingredients: oats, flour, brown sugar, and pistachios. Make a well in the centre.
• In another bowl, mix together the wet ingredients: vegetable oil, maple syrup, and the grated carrot.
• Add the wet ingredients to the dry ingredients and mix well.
• Line a 28 x 18 cm brownie tray with parchment paper. Add the flapjack mixture, pressing it into the corners and flattening it with the back of a spoon. Ensure it is well compacted but not overly pressed.
• Bake for 30 minutes at 160°C (for a crispier flapjack, bake at 180°C for 30 minutes).
• Remove from the oven and allow to cool for 10 minutes. While still in the tray, portion the flapjack into 16 squares (or your preferred size) using a knife. Allow it to cool fully before removing from the tray. It is very important to let the flapjacks cool completely to ensure they hold their shape.
• Store in an airtight container and enjoy! We don’t actually know how long they last beyond 7 days at room temperature, as they are always eaten before then.

• Preheat the oven:

  Preheat your oven to 200°C.
• Prepare the caramel:

  Use an ovenproof frying pan and add 2 tablespoons of water along with the sugar. Mix until smooth, with no clumps.

  Place the pan on high heat and do not stir. Bring the mixture to a boil, then reduce the heat to medium and leave it to cook without stirring until the sugar turns a light shade of gold.

  Remove the pan from the heat.
• Prepare the pears:

  Slice the pears into long strips. Carefully arrange a single layer of pear slices on top of the caramel (be cautious of the hot pan and caramel).

  Try to shape the pears into a neat pattern, as this will be the top of your tart.
• Roll out the pastry:

  Roll out the puff pastry and cut it slightly larger than the pan.

  Carefully place the pastry on top of the pears, tucking it in around the edges.
• Bake the tart:

  Put the pan in the oven and bake for 20 minutes, or until the pastry turns golden.
• Flip and serve:

  Remove the pan from the oven. While the pan is still hot, place a board on top of the pan and flip it over confidently.

  The tart tatin will now be upright, with the pears and caramel on top and the pastry forming the base. Cut and enjoy!

• For the spicy mayo mix together the ingredients until you get a lovely reddy sauce, this makes a delicious base layer to these tacos.
• Heat a non-stick frying pan on high heat and peel and slice the ripe banana in half and then in half lengthwise, giving you 4 pieces. Add them to the hot pan open side down and cook until they caramelise or start to go golden. Reduce the heat to low and cook at a low heat for 3-4 mins allowing them to stew slightly in their own juices. Turn off the heat and leave to cool while you prepare the rest of the ingredients for the salsa.
• Quarter the cherry tomatoes. Finely dice the red onion and coriander (or flat parsley) including the stalk. Peel and finely dice the chilli. Remove the banana from the pan and finely dice. Add all the ingredients for the salsa to the cooled pan and mix to incorporate the banana juices on the pan. Add to a bowl along with the limes juice, oil and pinch of salt. Taste and adjust the seasoning to your liking.
• Heat the same non stick pan on high heat and add 1 tbsp of oil. Rip the mushrooms into long thin stips and add to the hot pan along with the cumin seeds. Use another slightly smaller pan to compress the mushrooms. This will encourage more evaporation and concentration of their flavour as well as giving a better char (just ensure the base of the smaller pan is clean!)
• Cook until they turn brown on the bottom turn this should take anywhere from 2-4 mins and repeat. Add in the tamari and maple syrup and mix through and allow to cook down for 1-2 mins. Remove from the heat. Taste and adjust the seasoning to your liking.Cut the avocado in half remove the flesh and slice into long slices.
• To assemble, get the corn taco, add a generous dollop of spicy mayo, followed by the caramelised banana sala, followed by some avocado slices and lastly the mushrooms on top. Repeat the the remaining ingredients and tacos and enjoy!

• Prepare the leeks:

  Wash the leeks thoroughly to ensure there is no sediment inside the green part.

  Preheat the oven to 250°C (or, if using a wood-fired oven, light a fire and wait until it reaches 250°C).
• Cook the leeks:

  Place the leeks, unpeeled, into the oven and cook until the outside is burnt all over. Turn them every 5-7 minutes to ensure an even char.

  The leeks should be black on the outside (don’t worry!) and soft inside, indicating they are cooked through.
• Make the salsa:

  While the leeks are cooking, prepare the salsa. Peel and finely dice the garlic, finely dice the red chilli, and chop the flat-leaf parsley.

  Add the garlic, chilli, parsley, miso, lemon juice, olive oil, and capers to a pestle and mortar or blender.

  Grind or blend until smooth but with a bit of texture remaining.
• Assemble the dish:

  Remove the leeks from the oven and allow them to cool for a few minutes so they are easier to handle. Once cool, peel off the burnt outer layer, revealing the soft green insides.

  Tear the leeks into long strips, resembling spaghetti, and divide them between two plates.

  Drizzle the salsa over the leeks, garnish with sauerkraut, and sprinkle the crushed walnuts on top.

  Serve and enjoy!

• Make the Picklese:

  Finely slice the cabbage or grate it. Finely slice/julienne the carrot, pepper, red onion, and garlic. Dice the chilli, leaving the seeds in if you want more heat. Mix with the salt, black pepper, cinnamon, clove, and lime juice.

  Transfer the mixture to a jar, cover with the vinegar of choice until fully submerged, and let it pickle while you prepare the other components.
• Prepare the Mushrooms:

  Heat a non-stick pan on high heat. Once hot, add 1 tsp oil and the mushrooms, ensuring they are well spread out.

  Compress the mushrooms using another clean pan to help evaporate moisture and concentrate the flavours.

  Cook for 3-4 minutes on each side until golden.
• Glaze the Mushrooms:

  Add tamari and maple syrup to the pan and mix until the mushrooms are well coated.

  Turn off the heat and move the mushrooms around the pan to absorb the glaze evenly on both sides.
• Coat the Mushrooms:

  Place flour in one bowl, plant-based milk in a second bowl, and breadcrumbs mixed with 1 tsp of jerk seasoning and a pinch of salt in a third bowl.

  Coat the cooked mushrooms first in the flour, then dip in the milk, and finally coat with the breadcrumbs. Repeat for all mushrooms.
• Fry the Mushrooms:

  Heat 2 tbsp oil in a non-stick pan on high heat. Once hot, cook the mushrooms for 2 minutes on each side until golden and crispy. Set aside
• Char the Peaches:

  Cut the peach in half, remove the stone and slice into four pieces.

  Heat a non-stick pan on high and cook the peach slices for 2 minutes on one side.

  Add 1 tbsp maple syrup and move the peach slices to coat them evenly.

  Cook until charred and golden. Remove and set aside.
• Toast the Buns:

  Toast the burger buns in the pan for 1-2 minutes until golden.
• Assemble the Burgers:

  Spread vegan mayo on the bottom bun and pesto or ketchup on the top bun.

  Place a mushroom burger on each bottom bun, followed by 2 slices of charred peach. Top with a generous portion of picklese.

  Finish with the top bun and enjoy!

• Preheat the Oven:

  Preheat the oven to 180°C.
• Prepare the Baking Tray:

  Line a baking tray with baking parchment.

  Drizzle 4 tablespoons of maple syrup onto the parchment in small patches where the pastries will sit.
• Prepare the Pistachios and Apricots:

  Finely slice the pistachios and sprinkle them over the maple syrup patches.

  Slice the apricots into approximately 8 slices per apricot and place them on top of the pistachios.
• Prepare the Puff Pastry:

  Slice the puff pastry sheet into 4 rectangles, each about 12 cm x 6 cm.

  Place these on top of the maple syrup, pistachio, and apricot layers, pressing down so the maple syrup coats the bottom side of the pastry.

  If any maple syrup seeps out, brush it on top of the pastry.
• Bake:

  Place the tray in the preheated oven and bake for 25 minutes until the pastry is golden and crispy.
• Finish and Serve:

  Remove the tray from the oven and, using a palette knife, carefully lift each slice and flip it over so the apricot side is facing up.

  Dust with icing sugar using a sieve before serving.

• Prepare the Cabbage:

  Fill and boil the kettle.

  Cut the cabbage into 4 quarters, ensuring to keep the stalk on each piece so they hold their shape when cooked.

  Place the cabbage in a saucepan, add a generous pinch of salt, and cover with boiled water. For extra flavour, you can add 1 tsp pink peppercorns, 1 tbsp cumin seeds, and ½ tsp chilli flakes (all optional).

  Cover the pan with a lid and boil for about 10 minutes, until the cabbage is soft but still holding its shape.
• Make the Chimichurri Sauce:

  While the cabbage is cooking, prepare the chimichurri sauce. Peel and finely dice the garlic, finely chop the chilli (omit for less spice), and finely chop the parsley and coriander.

  Add everything to a bowl, along with a pinch of salt, the olive oil, and the red wine vinegar.

  Mix well and adjust the seasoning to taste. The sauce should be fresh, acidic, and well balanced.
• Char the Cabbage:

  Drain the cooked cabbage.

  Heat a frying pan over high heat, add 3 tbsp of oil, and wait until the oil is very hot.

  Add the cabbage quarters and cook for 3-4 minutes on each side until charred and golden.

  Sprinkle with a pinch of coarse sea salt while cooking.
• Assemble the Dish:

  Spread the caramelised onion hummus onto a large serving plate.

  Arrange the charred cabbage quarters on top, and drizzle or spoon over the chimichurri sauce.

• Make the pickled radishes:

  Thinly slice the radishes along with your herb of choice.

  Place in a glass or small bowl, add a pinch of salt, and cover with the apple cider vinegar (or vinegar of choice).

  Mix and leave to sit while you prepare the rest of the bowl.
• Prepare the pepper:

  Slice the red pepper into long strips. Heat a griddle pan or non-stick frying pan over high heat.

  Once hot, add the peppers with no oil and fry them on both sides until they start to char around the edges, about 5-7 minutes.

  Remove from heat and set aside.
• Cook the tofu:

  Slice the tofu into 4 pieces. Using the same hot pan, sear the tofu on both sides over high heat until it turns lightly golden brown.

  Mix the tamari, maple syrup, and vinegar together, then pour over the tofu. Move the tofu around in the pan to absorb the sauce. As the sauce cools, it will thicken and glaze the tofu.

  Remove from the pan and set aside.
• Toast the seeds:

  Keep the pan hot and add the mixed seeds.

  Stir regularly while cooking, and when the sesame seeds begin to pop (about 4-5 minutes), remove from heat.
• Prepare the vegetables:

  Drain and rinse the butter beans.

  Cut the avocado in half, remove the stone, scoop out the flesh, and slice into long strips.

  Quarter the cherry tomatoes.
• Assemble the bowl:

  Divide the green leaves between two bowls.

  Arrange the tofu, red pepper, butter beans, avocado slices, and cherry tomatoes on top.

  Remove the radishes from the vinegar and divide between the bowls.

  Sprinkle the toasted seeds on top. Serve with sourdough slices and enjoy!

For the chips:

• Preheat the airfryer to 200 degrees c
• Cut the potatoes into chip size (approx 1cm x 1cm x 8cm) , rinse them in cold water and leave them to soak for a minute or 2 and rinse again. This process will remove some of the starch and result in a crispier chip! Add to one side of the airfryer and add 1/3 tsp of salt and 5 sprays of oil and mix well.
• Put them on bake function on the airfryer for 25 mins at 200 degrees c. If using an instabrand vortex plus versazone airfryer, use the dual sync function so the chips and the tofu end at the same time. 

For the Tofu:

• Finely dice or rip up the seaweed, if using a sheet of nori finely dice using a knife and if using the likes of arame seaweed just finely dice with a knife or use a pestle and mortar, you want it to be a fine almost powder-like texture.
• Get 2 bowls, one for the beer and tamari mix, and one for the dry sea mix. Cut the tofu into long rectangle strips, approx 5cm x 10cm x 1cm

  In the first bowl mix the seaweed, flour, cornflour, salt and garlic powder. 

  In the second bowl mix together the beer and tamari/ soy sauce.
• Dip the tofu in the beer tamari mix, then into the dry sea mix, and repeat 3 times to give it a good coat that doesn't run.
• Carefully place in the airfryer and spray with an oil spray approx 5-10 times, this will give a more even golden colour, bake for 15 mins at 200 degrees c.
• Twice during the cooking process remove the tofu and coat in the tamari beer mixture and then the dry mixture and then the tamari beer mixture and put back in the airfryer to cook.

  This will ensure you get a good crusty batter. 
• Once cooked, remove and serve the battered “fish” and chips with some peas and a slice of lemon, enjoy!

• In the oven:

  Preheat the oven to 220°C (fan).

  Cut the aubergines in half lengthways, rub a little oil on the inside of the aubergines, and place them on a baking tray, flesh side down.

  Sprinkle with salt and cook for 40 minutes until the aubergines are charred, collapsed, and super soft.
• On an open flame:

  If you have a gas stove, you can cook the aubergines directly on an open flame, turning occasionally for approximately 15 minutes, until charred, collapsed, and super soft inside.
• Finishing:

  Allow the aubergines to cool for a few minutes until you can handle them.

  In a medium mixing bowl, scrape out the soft flesh from the aubergines (it should come away easily from the skin).

  Add the remaining ingredients and mix well. Taste and adjust the seasoning with more lemon, salt, or heat according to your preference.

• Prepare Vegetables and Tempeh: Grate the carrot and ginger. Peel and finely dice the garlic. Finely slice the scallions or green onions. Use a potato peeler to slice the tempeh into thin slices. Drain and rinse 2 x 400g tins of cooked chickpeas. Quarter 10 cherry tomatoes. Slice the yellow pepper into thin slices.
• Sauté Vegetables and Tempeh: Heat a wide-bottomed frying pan on high heat. Once hot, add the sliced green onions, sliced yellow pepper, grated ginger, grated carrot, and sliced tempeh; fry for 2 minutes.
• Add Spices and Garlic: Next, add the diced garlic, 1 tbsp cumin seeds, and ½ tsp fennel seeds to the pan and cook for another 2 minutes.
• Combine Remaining Ingredients: Add in the drained chickpeas followed by the rest of the ingredients (1 x 400g tin chopped tomatoes, 1 x 400g tin coconut milk, 1 tbsp miso paste, 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp salt, and ¼ tsp ground black pepper) and mix well.
• Simmer and Season: Bring to a boil and reduce to a simmer for 3-4 minutes. Taste and adjust the seasoning to your liking by adding more salt, pepper, or lime juice.
• Serve: Toast 2 slices of sourdough bread. Serve the curry alongside the toasted bread for a delicious meal!

• Make the paste:

  Cut the nub off the lemongrass and finely dice. Finely dice the 1/2 chilli, ginger, and garlic.

  Add them to a pestle and mortar or blender, along with the remaining paste ingredients (coconut sugar, lime juice, and tamari).

  Blend or grind until smooth.
• Prepare the vegetables:

  Drain and rinse the chickpeas and black beans.

  Finely dice the carrot, finely slice the scallions, chop the pak choi, and finely chop the coriander.
• Cook the tofu:

  Add the tofu, carrot, and scallions to a pan and fry for 4-5 minutes, turning the tofu occasionally until it becomes lightly golden on each side.
• Add the curry paste:

  Stir in 2 tbsp of tamari and mix well.

  Add the curry paste to the pan and cook for an additional 2 minutes to let the flavours combine.
• Simmer the curry:

  Pour in the coconut milk and water. Add the drained chickpeas, black beans, and pak choi.

  Cook for 4-5 minutes until the dish comes together and everything is well mixed.
• Taste and adjust:

  Taste the curry and adjust the seasoning as needed.

  Add more salt, lime juice, or coconut sugar/brown sugar to balance the flavours.
• Garnish and serve:

  Finely dice the remaining 1/2 chilli.

  Garnish the curry with red chilli and coriander.

  Serve with your favourite grain, such as rice, noodles, or quinoa. Enjoy!

• Preheat and prepare

  Preheat the air fryer to 160°C using the bake function.

  Grease a 2lb loaf tin (approx. 900g).
• Make the dough

  In a mixing bowl, combine the self-raising flour, caster sugar, and salt.

  Add the cold vegan butter and use your fingers to rub it into the flour mixture until it resembles damp sand or breadcrumbs.

  Stir in the oat milk until the dough comes together into a soft clump.

  Lightly coat the dough in flour to make it easier to handle.

  Dust your counter with flour and place the dough on the surface. Roll it out into a rectangle, approximately 45cm x 30cm.
• Prepare the cinnamon filling

  Melt the vegan butter. In a separate bowl, mix the brown sugar and ground cinnamon together.

  Spread the melted butter evenly over the rolled-out dough, making sure to bring it right to the edges.

  Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
• Roll and cut

  Starting from the long edge (45cm side), tightly roll the dough into a log.

  Cut the log in half, then halve each piece again, and repeat once more to end up with 8 pieces.

  Place the cinnamon swirls into the greased loaf tin.
• Bake

  Place the loaf tin in the preheated air fryer drawer and bake for 18-20 minutes until golden and crispy.
• Make the frosting

  While the cinnamon rolls are baking, make the cream cheese frosting.

  In a bowl, mix the vegan cream cheese, icing sugar, vanilla extract, and oat milk. Use a fork to break down the mixture and stir until smooth and creamy.
• Serve

  Remove the cinnamon rolls from the air fryer and drizzle the frosting over the top.

  Serve warm and enjoy!

• Preheat the oven

  Preheat the oven to 180°C.
• Prepare the mushrooms

  Cut the oyster mushrooms into thin, long strips.
• Make the marinade

  Whisk all the marinade ingredients (tahini, water, miso paste, brown sugar, Chinese five spice, chilli powder, rice wine vinegar, and tamari) in a medium-sized bowl.

  Add ¾ of the marinade to the mushrooms and mix well, ensuring all the mushrooms are coated.

  Set aside to marinate while you prepare the pancake batter.
• Make the pancake batter

  Add all the pancake ingredients (plain flour, water, and ground flaxseed) to a blender and blend for 30 seconds until smooth.

  Set aside for 2-3 minutes to allow the flaxseed to thicken.
• Bake or fry the mushrooms

  To bake, spread the marinated mushrooms onto a baking tray in an even, single layer to allow the edges to crisp.Bake for 20 minutes.

  To fry, for a crispier version, heat a wide-bottomed non-stick pan on high heat.Add 2-3 tbsp of oil and fry the mushrooms, stirring constantly, until they brown all over, about 5 minutes.Remove from the pan once they are crispy and taste fantastic!
• Prepare the garnish

  While the mushrooms are cooking, prepare the cucumber, spring onions, and chilli.

  Cut the cucumber into 10 cm long thin strips. Slice the spring onions diagonally into thin slices. Slice the red chilli (remove the seeds if you prefer less heat).
• Cook the pancakes

  Heat a medium non-stick pan on high heat. Once hot, add a thin layer of pancake batter (about 40-50 ml per pancake) to make a 15 cm pancake.

  Reduce the heat to medium. Cook for 1 minute, then carefully turn the pancake over with a silicone spatula and cook for a further minute.

  Repeat until all the batter is used. Keep the pancakes warm in foil while you cook the rest.
• Assemble the pancakes

  To assemble, spread 1 tsp of the remaining hoisin sauce on each pancake.

  Add 2-3 tbsp of the cooked mushrooms, 3-4 cucumber strips, and sprinkle with spring onions, chilli slices, and sesame seeds.

  Wrap and enjoy!

• Start by pressing the tofu to remove excess water. This will help it achieve a crispier texture when fried.
• Cut the tofu into small cubes, roughly 1.5 cm in size. If using fresh garlic and ginger, finely dice them.
• In a bowl, toss the tofu cubes with the cornstarch (or flour), garlic powder, and black pepper, making sure the cubes are well coated.
• Heat 1 tbsp of oil in a wide, non-stick pan over high heat. Once hot, add the tofu cubes, frying on each side until they begin to char and develop a golden sear. This should take about 5-6 minutes.
• While the tofu is frying, mix together all the ingredients for the sauce—maple syrup, garlic, ginger, chilli flakes, tomato puree, tamari or soy sauce, vinegar, and the cornflour-water mixture.
• Stir well to ensure the sauce is smooth and lump-free.
• Once the tofu is seared on all sides, add 2 tbsp of tamari or soy sauce and 1 tbsp of water to the pan.
• Stir to ensure each piece of tofu absorbs some of the tamari.
• Pour the spicy sticky sauce over the tofu, stirring to coat each piece evenly. Cook for an additional 1-2 minutes until the sauce becomes thick and sticky. Remove from the heat.
• Your sticky, spicy tofu nuggets are ready to enjoy!

• Cut the tofu into 1 cm thick rectangles, approximately 3 x 6 cm.
• Mix together the sauce/marinade ingredients. Marinade the tofu in ¾ of the sauce for 1-2 minutes, turning to coat well while the air fryer preheats.
• Bake the tofu in the air fryer at 200°C for 10 minutes.
• While the tofu is baking, add the remaining ¼ of the marinade, coconut sugar, and cornstarch to a saucepan.
• Cook over medium heat, whisking constantly until the sauce thickens and reduces.
• Be careful not to burn it! If it thickens too much, add 2 tbsp of water and mix through. Remove from heat and set aside.
• Take the tofu out of the air fryer and coat it in the glaze, ensuring all pieces are covered. Drizzle any remaining glaze over the tofu.
• Return the tofu to the air fryer and bake again at 200°C for 5 minutes.
• Sprinkle with sesame seeds and enjoy!

• Method
• Preheat the oven to 160℃.
• Melt the coconut oil by putting in a small pot on a medium heat till melted (about 3 minutes).
• In a large bowl, mix all the dry ingredients together – oat flakes, nuts, seeds, desiccated coconut with a tiny pinch of salt. Make sure to leave the dried fruit as they will be mixed at the very end once the granola is cool. If you prefer to eat your nuts raw, then leave them aside with your dried fruit, otherwise include them for a crunchier more flavourful nut.
• In a separate bowl/jug, mix the wet ingredients – the maple syrup and the oil together into a wet mix.
• Add the wet mix into the dry mix bowl and mix thoroughly so that each flake, nut and seed gets an even coating.
• Transfer the mix to the air fryer basket and spread it out evenly in a thin layer. (If it is not spread out evenly it will steam as well as bake and result in some soft and some crunchy bits in your granola).
• Put basket in air fryer and cook for 20 minutes in the preheated air fryer at 180C.
• While your granola is baking in the oven, get your dried fruit ready in a bowl. If you are using the dried mango you will need to cut it with a scissors/knife into bite size pieces.
• Once the granola is baked, leave it to cool for 20 minutes. Then add the dried fruit and mix.
• Once properly cooled, store in an airtight container for up to 6 months.

• Preheat the oven:

  Preheat the oven to 180°C.
• Roast the hazelnuts:

  Spread the hazelnuts on a baking tray and roast them for 10-12 minutes until the skins turn dark brown.
• Remove the skins:

  Pour the roasted hazelnuts into a clean tea towel and rub them for 1-2 minutes to loosen the skins.

  Discard the skins and keep the roasted hazelnuts.
• Make the hazelnut butter:

  Add the de-skinned hazelnuts to a food processor or high-speed blender and blend until they begin to turn into nut butter. This may take 2-4 minutes, depending on your machine. I

  f your appliance starts to overheat, stop and allow it to cool down to avoid damaging the motor.
• Melt the chocolate:

  Melt the chocolate using a bain-marie (double boiler) or microwave.
• Blend the ingredients:

  Add the melted chocolate, salt, and vanilla extract to the hazelnut butter.

  Blend until the mixture is super smooth.
• Store and enjoy:

  Transfer the Nutella to a sealed jar and store it in the fridge for 1-2 weeks.

  Enjoy it on toast, pancakes, or straight from the spoon!

• Prepare the Dough:

  In a large bowl, combine the lukewarm water and yeast, stirring until well mixed. Add the flour, sugar (if using), and salt.

  Carefully bring the mixture together in the bowl. Knead for about 10 minutes to develop gluten. The dough will start off sticky and wet but will come together after working it for 10 minutes, becoming similar to sticky chewing gum.

  Alternatively, you can use a stand mixer with the dough hook on medium speed for 6-8 minutes
• First Proofing:

  Grease a 1lb loaf tin with 1 tbsp of olive oil, then add the dough to the tin.

  Cover with a towel to retain moisture and leave the dough in a warm spot to proof until it doubles in size—this should take 1-2 hours, depending on the room temperature.

  If using an air fryer, you can proof the dough on the "reheat" setting at 49°C for 45 minutes until it doubles or even triples in size.
• Prepare the Toppings:

  Thinly slice the vegetables you're using as toppings.
• Top and Dimple the Dough:

  Once the dough has doubled in size, sprinkle the prepared vegetables over the dough, followed by 4 tbsp of olive oil and a generous pinch of salt.

  Coat your fingers with a little oil to prevent sticking, and begin to "play the focaccia piano" by dimpling the dough. The vegetables should press into the dough as you create thick indents.
• Second Proofing:

  Cover the dough with a towel and allow it to proof a second time until it doubles in size again.

  Alternatively, you can speed up the process by proofing in the air fryer on the "reheat" setting at 49°C for 20 minutes.
• Bake the Focaccia:

  Lightly grease your fingers with some oil, then add 1 tbsp of olive oil to the dough.

  Dimple the dough again and sprinkle with a pinch of salt.

  Preheat the air fryer to 170°C and bake the focaccia for 15 minutes.
• Add the Pesto:

  Remove the focaccia from the air fryer, spoon over 2 tbsp of pesto, and bake for a further 5 minutes at 170°C.

  Take out and leave to cool before serving.

• Prep the ingredients for the jackfruit carne:

  Peel and dice the red onion and garlic.

  Finely dice the red chilli.

  Drain, rinse, and finely chop the jackfruit.
• Fry the base flavours:

  Heat 1 tsp of oil in a wide-bottomed pan on high heat.

  Add the cumin seeds, diced onion, and chilli. Fry for 3-4 minutes until softened.
• Add garlic and jackfruit:

  Add the diced garlic and chopped jackfruit to the pan.

  Fry for an additional 4-5 minutes, stirring occasionally.
• Incorporate the spices and liquids:

  Stir in the oregano, bay leaves, tamari, tomato purée, and salt.

  Mix well until all the flavours are evenly combined.
• Braise the mixture:

  Add 2 tbsp of water and allow the mixture to braise, stirring to deglaze any bits stuck to the pan.

  Taste and adjust the seasoning as needed. Remove from the heat and set aside.
• Make the charred mango salsa:

  Cut the cheeks off the mango and char them in a hot pan until golden on the flesh side.

  Remove the skin and cut the flesh into small pieces.

  Quarter the cherry tomatoes, peel and finely dice the red onion, and finely chop the coriander.

  Mix these ingredients together with the juice of half a lime.

  Season with salt and black pepper to taste.
• Prepare the smashed avocado:

  Remove the flesh from the avocado and mash it with the juice of the remaining lime half and a pinch of salt.

  Mash until smooth, then taste and adjust the seasoning.
• Char the tacos:

  Lightly char the corn or wheat tacos in a dry pan until slightly crispy.
• Assemble the tacos:

  Spread a layer of smashed avocado on each taco.

  Add the mango salsa, pickled cabbage, and jackfruit carne.

  Repeat for the remaining tacos and fillings.

  Serve and enjoy!

• Cook the pasta

  Fill and boil the kettle. Once boiled, fill a large saucepan with the hot water and a generous pinch of salt.

  Add the pasta and cook according to the packet instructions.

  Once cooked, drain the pasta and rinse, reserving 1 cup (approx. 240ml) of the pasta water.
• Prepare the vegetables

  Peel and finely dice the onion.

  Quarter the cherry tomatoes.

  Finely dice half the chilli.

  Shred the oyster mushrooms using a fork until they are completely torn apart.

  Finely dice the wild garlic or scallions.

  Remove the rosemary leaves from the stalks and finely chop.
• Cook the vegetables

  Heat a non-stick frying pan on high heat. Add the olive oil and, once hot, fry the diced onion for 3-4 minutes until it starts to brown around the edges.

  Add the shredded mushrooms and rosemary to the pan, cooking for another 4 minutes. Then, stir in the tamari (or soy sauce), ensuring each mushroom absorbs the flavour.

  Add the quartered cherry tomatoes and wild garlic/scallions, along with a pinch of salt, and mix well. Cook while you finely chop the roasted red peppers.
• Add the roasted peppers

  Discard any brine from the roasted peppers (or save it for pickling), then add the chopped peppers to the pan.

  Mix well and cook for 2-3 minutes.
• Create the creamy sauce

  Pour in half of the reserved pasta water (approx. 100ml), along with the yoghurt. Stir through and let it simmer for 2 minutes.

  Taste and adjust the seasoning as needed.
• Combine pasta

  Add the cooked pasta to the pan and mix well to coat in the sauce.

  Serve immediately – and if possible, enjoy in the sunshine for an extra-special meal!

• Preheat the air fryer to 180°C.
• Place the almonds in a bowl.
• Add the oil, tamari, and maple syrup to the almonds, mixing well to ensure they're evenly coated.
• Sprinkle the garlic powder, smoked paprika, sweet paprika, chilli powder, and salt over the almonds.
• Mix well to coat the almonds with the spices.
• Transfer the almonds to the air fryer and bake for 5 minutes at 180°C.
• Once done, remove the almonds from the air fryer and allow them to cool.
• Enjoy!

• Preheat the air fryer to 180°C.
• If using tinned chickpeas and lentils, drain and rinse them (no need to dry).
• In a bowl, combine the chickpeas, lentils, pumpkin seeds, tamari, nutritional yeast, garlic powder, chilli powder, smoked paprika, and salt.
• Mix well to ensure everything is evenly coated.
• Transfer the mixture to the air fryer basket.
• Cook for 15 minutes at 180°C.
• Once done, remove from the air fryer and allow the pulses to cool.
• Enjoy!

• Fill and boil the kettle. Cut the cauliflower into 4 even quarters, including the leaves, and give it a good wash.
• Remove the tender, smaller leaves and cut them in half lengthwise.
• Place the cauliflower and leaves in a large saucepan, then fill it with the just-boiled water, a generous pinch of salt, and 1 tbsp of ground turmeric.
• Cook on high heat for approximately 8–10 minutes until the cauliflower is cooked but still firm enough to hold its shape.
• Drain and rinse the cauliflower, allowing it to dry for a minute.
• For the tahini cream, mix together the tahini, soy yoghurt, lemon juice, and a pinch of salt until well combined and creamy.
• Heat a wide-bottomed, non-stick pan on high heat and add 2 tbsp of oil. Once hot, add the cumin seeds, then carefully place the cauliflower quarters cut-side down in the pan. Cook each side until golden brown and charred.
• While the cauliflower is cooking, mix together the ingredients for the za’atar glaze until well combined.
• Finely dice the fresh coriander and deseed the pomegranate.
• To serve, spread a generous amount of tahini cream on the bottom of a plate or a wide-bottomed bowl.
• Place a charred cauliflower quarter, cut-side up, on top of the tahini cream.
• Drizzle 2–3 tbsp of the za'atar glaze over the cauliflower, then garnish with pomegranate seeds and chopped coriander.
• Serve and enjoy!

• Prepare the Sweet Potato:

  Peel and chop the sweet potato into small bite-sized pieces. Place the sweet potato in a 1 lb loaf tin (approx. 450 g tin with high sides) and bake in the air fryer at 160°C for 15 minutes.
• Melt the Chocolate and Butter:

  Break the chocolate into small pieces (similar to chocolate chips). Melt the vegan butter over a bain-marie (water bath). Once the butter is almost melted, add in half of the chocolate and the water. Stir until fully melted, then remove from the heat.

  Add the baked sweet potato to the chocolate mixture and blend until super smooth. You can use a blender, stick blender, or food processor for this step.
• Combine Dry and Wet Ingredients:

  In a separate bowl, mix the self-raising flour, cornstarch, and caster sugar together. Make a well in the centre and pour in the blended chocolate and sweet potato mixture. Stir until well combined.

  Gently fold in the remaining chocolate pieces.
• Bake the Brownies:

  Line the loaf tin with baking paper and pour in the brownie batter.

  Bake in the air fryer at 170°C for 25 minutes.

  Once baked, leave the brownies to cool and set for 1 to 2 hours before slicing. Though waiting is difficult, it’s well worth it!

• Preheat the Air Fryer

  Preheat the air fryer to 180°C.
• Cook the Sweet Potato

  Chop the sweet potato into bite-sized pieces. Place them in the air fryer with a pinch of salt and 5 sprays of oil (or ¼ tsp).

  Bake for 20 minutes, then set aside.
• Make the Cashew Cream

  Place the cashew nuts in a small pot and cover with boiling water.

  Simmer for 10 minutes to soften them. Once softened, drain and rinse the cashews.

  Put all the cashew cream ingredients (oat milk, cashews, nutritional yeast, lemon juice, salt, black pepper, and garlic powder) into a blender.

  Blend until smooth, which should take about 2 minutes. Taste and adjust seasoning if needed.
• Make the Tomato Sauce

  Heat a wide non-stick pan on high heat. Once hot, add a few sprays of oil, then the chopped onion, mushrooms, and a pinch of salt.

  Cook for 5 minutes, stirring regularly. If the vegetables start to stick, add 1 tbsp water or a few sprays of oil to deglaze the pan.

  Add the tamari/soy sauce and mix to coat the vegetables.

  Next, add the grated carrot, garlic, and chilli. Cook for 3 minutes, stirring regularly. If any vegetables start to stick, add water or oil as before.

  Cook until the onions begin to brown at the edges and the mushrooms are reduced.

  Add the chopped tomatoes, tomato purée, maple syrup, salt, black pepper, and the baked sweet potato.

  Bring to a boil, then reduce heat and simmer for 10 minutes.

  Taste and adjust seasoning if needed. Set aside.
• Assemble the Lasagne

  Preheat the air fryer to 180°C again. Spread a thin layer of cashew cream on the bottom of a lasagne tray.

  Add a layer of lasagne sheets, breaking some to fit and ensuring no overlaps (overlapping sheets won't cook properly).

  Spread half of the tomato sauce evenly over the lasagne sheets.

  Add another layer of lasagne sheets on top of the tomato sauce.

  Spread half of the remaining cashew cream over the lasagne sheets.

  Add the rest of the tomato sauce and spread evenly.

  Add another layer of lasagne sheets.

  Finally, top with the remaining cashew cream.
• Cook the Lasagne

  Place the assembled lasagne in the air fryer and cook at 180°C for 20 minutes.
• Serve

  Once cooked, allow the lasagne to cool slightly. To cut the lasagne easily, use kitchen scissors.

  Serve and enjoy!

• Preheat the oven:

  Preheat your oven to 160°C (fan) / 180°C (conventional).
• Prepare the cake tin:

  Line a 9-inch springform tin with baking parchment.

  Slice the 3 bananas for the topping lengthwise and place them, cut side down, in the prepared tin.
• Make the caramel:

  In a wide saucepan, heat the 150g caster sugar over medium heat. Add the 2 tbsp water and stir just once. From this point, avoid stirring and simply swirl the saucepan occasionally. Allow the sugar to melt and turn golden, forming a smooth caramel.

  Stir towards the end if necessary to achieve a smooth consistency.

  Remove from heat before the caramel turns too dark, as it can quickly burn. Pour the caramel evenly over the bananas in the tin and leave to cool.
• Prepare the flax egg:

  In a small bowl, mix the ground flaxseeds with 6 tbsp water. Leave to sit for 5 minutes, allowing the mixture to thicken and coagulate.
• Prepare the cake batter:

  In a large bowl, combine the self-raising flour, ground cinnamon, and chopped walnuts.

  In a blender, combine the 3 peeled bananas, sunflower oil, maple syrup, and the flax egg mixture. Blend until smooth.

  If you don't have a blender, mash the bananas in a separate bowl and whisk together with the oil, syrup, and flax egg until well mixed.

  Add the wet mixture to the dry ingredients and stir until you achieve a smooth batter. Fold in the chocolate chips.
• Assemble the cake:

  Pour the cake batter over the caramel-coated bananas in the tin, spreading it evenly.
• Bake the cake:

  Place the cake in the preheated oven and bake for 35-45 minutes, or until a skewer inserted into the centre comes out clean.
• Flip the cake:

  Once baked, run a palette knife around the edges of the tin to loosen the cake.

  Place a flat plate or board on top of the tin, then carefully flip the cake so that the caramelised bananas are on top. If any bananas stick to the tin, gently scrape them off and arrange them back on the cake.
• Cool and serve:

  Allow the cake to cool slightly before slicing.

  Serve and enjoy!

• Char the aubergines:

  Using tongs, cook the aubergines over a gas flame for 5-10 minutes until they are charred and cooked through to the centre. A fork should easily pierce the aubergines when they are ready. The centre should be soft and break down effortlessly.

  Alternatively if you don’t have a gas flame, cut the aubergines in half and place them face down on a baking tray. Sprinkle with a generous pinch of salt and bake at 200°C for about 30 minutes until they are soft enough to be easily scooped out or torn apart.
• Prepare the vegetables:

  Peel and dice the onion and garlic. Finely dice the carrot into 1/2 cm cubes. Using a fork, shred the oyster mushrooms to give them a distinct, pulled texture.

  Be careful not to scrape your fingers when doing this.
• Cook the vegetables:

  Heat a non-stick pan over high heat and add 1 tablespoon of oil. Once hot, add the onion, carrot, and a pinch of salt.

  Cook for 3-4 minutes, then add the mushrooms and garlic.

  Cook for another 4-5 minutes until the onions and mushrooms start to brown at the edges.
• Flavour the sauce:

  Add the tamari and mix it through, allowing the mushrooms to absorb the flavour.

  Next, add the tomato passata, tomato purée, and maple syrup. Stir well and taste the sauce.

  Adjust the seasoning with salt and pepper to your liking.
• Chop the aubergine:

  Once the aubergines are done, chop them into small pieces and stir them into the sauce.
• Cook the pasta:

  Follow the instructions on the packet to cook the tagliatelle.

  Once done, drain and rinse the pasta, then add it to the sauce.
• Finish and serve:

  Finely chop the basil and sprinkle it over the top.

  Mix everything together, double-check the seasoning, and enjoy!

• Prep the veg: Grate the carrot and red cabbage or if your knife skills are good finely slice the cabbage into long thin stips and julienne the carrot into small matchstick size cuts.. Finely slice the red pepper (removing the seeds and stalk) and slice the sugar snap peas lengthwise so you open them up into thin long strips.
• Toast seeds: Toast the sesame and sunflower seeds in a dry pan over high heat for about 5 minutes, until they turn slightly brown and start to pop
• Put salad veg in a bowl: Combine the cabbage, carrot, peppers, sugar snap peas, sprouted beans, and baby spinach in a large salad bowl.
• Blend the dressing: For the dressing, blend together all ingredients for the dressing in a blender or food processor until nice and smooth and the garlic and ginger and fully blended.
• Dress, mix & serve: Add the dressing to the salad and mix until well coated. Sprinkle toasted seeds on top and enjoy!

• Prepare the mushrooms:

  Tear the oyster mushrooms into pieces that can be spread wide when pressed.

  Place them in a bowl, add the seasoning (sumac, turmeric, smoked paprika, chilli powder, black pepper, tamari, maple syrup, and oil), and mix well.
• Cook the mushrooms:

  Heat a wide non-stick frying pan on high heat and add 1 tbsp of oil. Once hot, spread the mushrooms in a single layer, ensuring there’s enough space for them to char.

  Using another clean pan, press the mushrooms for about 20 seconds to maximise charring and remove excess moisture for a meatier texture.

  Cook for 1-2 minutes, turn, and press again until the mushrooms are charred and cooked through.

  Remove from the pan and roughly chop.
• Make the salad:

  Finely dice the cucumber, coriander, and cherry tomatoes.

  Mix them in a bowl with a pinch of salt. Set aside.
• Prepare the tahini sauce:

  Peel and finely dice the garlic.

  In a bowl, combine the tahini, yoghurt, lemon juice, garlic, and a pinch of salt.

  Mix until the sauce emulsifies into a thick cream. Taste and adjust seasoning as necessary.
• Assemble the shawarma:

  Spread a generous layer of the tahini sauce over each flatbread.

  Add the coriander, tomato, and cucumber salad, followed by the charred mushrooms.

  Top with pickled red onions and enjoy!

• Make the Slaw:

  Finely slice the cabbages, grate the carrot, and dice the fresh coriander.

  In a separate bowl, mix together the vegan mayonnaise, chilli powder, and kimchi juice until well combined.

  Add the mayo mixture to the cabbage, carrot, and coriander. Mix well to form your kimchi slaw.
• Char the Pineapple:

  Carefully remove the skin from the pineapple, slice into two 1 cm thick slices, and remove the core.

  Heat a non-stick pan and char the pineapple on both sides for 30-40 seconds until evenly browned. Set aside.
• Prepare the Tofu:

  Slice the tofu into 1 cm thick pieces, slightly larger than the burger buns.

  Heat a non-stick pan on high and add 1 tbsp of oil.

  While the pan is heating, finely chop the garlic, ginger, and red chilli.

  Mix all the teriyaki sauce ingredients in a small bowl.

  Fry the tofu slices for 1-2 minutes on each side until golden. Add 2 tbsp of the teriyaki sauce to the pan and coat the tofu slices thoroughly.

  Remove from the pan and set aside. Clean the pan.
• Coat the Tofu:

  In a shallow dish, coat the cooked tofu in white flour or cornflour, ensuring an even layer.

  Dip each piece of tofu into the remaining teriyaki sauce, then roll in sesame seeds to fully coat.
• Fry the Coated Tofu:

  Reheat the pan on high heat with 1 tbsp of oil.

  Fry the coated tofu for 1 minute on each side until the sesame seeds start to turn golden and pop.

  Add the remaining teriyaki sauce to the pan, and let it reduce for about 1 minute. Add the tofu back in, spooning the sauce over to stick to the sesame crust.
• Assemble the Burger:

  Toast the burger buns.

  Spread a generous dollop of pesto or vegan mayo on the bottom bun.

  Add the charred pineapple, followed by the sticky sesame tofu.

  Drizzle any remaining teriyaki sauce over the tofu.

  Top with the kimchi slaw and close with the top bun. Enjoy!

• Peel and finely chop the garlic and ginger. Finely chop the scallions/ green onions removing any limp outer leaves. Drain the tinned chickpeas and lentils and rinse thoroughly, keeping them separate. Chop the cherry tomatoes in half. Remove the tofu from the pack, drain any water, cut the tofu into 1.5cm squared cubes. In a mug mix the 3 tbsp of tamari with the 1.5 tbsp of maple syrup until well combined.
• Heat a non-stick pan on high heat, once hot add the tofu and cook for 3-4 mins stirring regularly until it starts to sear or golden on each side, add in the tamari and the maple syrup mixture and quickly mix so that each piece of tofu is really well coated with the sauce. Add in the drained beans and lentils to the pan with the tofu along with the chopped tomatoes, water and the sliced scallions or green onions. Add in the spices, the curry powder, turmeric, ground cumin, salt, tamari and ground black pepper and mix well.
• Finally add in the soy yogurt along with the spinach and mix well and cook for 2-3 mins until the spinach starts to wilt.
• Squeeze in juice of ½ lime and mix through, taste and adjust the seasoning to your liking by more salt, pepper, lime or maple syrup
• Leave to simmer for a further 2 mins, then take off the heat.
• Garnish with some pomegranate seeds and fresh coriander (or other fresh herb of your choice), and serve with a cooked grain of choice or toasted pittas chopped into soldiers and some rice. Enjoy!

• Preheat the oven:

  Set the oven to 170°C (fan). Line a baking tray with parchment paper.
• Prepare the flax egg:

  Mix the ground flax seeds with 3 tbsp of water and set aside for about 5 minutes to thicken.
• Melt the vegan butter:

  Melt the vegan block butter over low heat.

  Once melted, remove from the heat and set aside to cool slightly.
• Mix dry ingredients:

  In a large bowl, sift the self-raising flour, caster sugar, and brown sugar together.
• Combine wet ingredients:

  In a separate bowl, mix the melted butter, oat milk, and the thickened flax egg.
• Form the cookie dough:

  Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to prevent developing too much gluten.

  Stir in 80 g of the chocolate chips, reserving 20 g for decoration.
• Chill the dough:

  Cover the cookie dough and refrigerate for 30 minutes or freeze for 10 minutes to firm it up slightly.
• Shape the cookies:

  Remove the dough from the fridge or freezer.

  Scoop heaped tablespoons (about 45 g per cookie) and roll them into balls. Arrange them on the prepared baking tray, leaving space between each cookie to allow for spreading (around 5 cookies per tray).

  Gently press each cookie down with the palm of your hand.
• Decorate and bake:

  Press the remaining 20 g of chocolate chips into the tops of the cookies.

  Bake in the preheated oven for 6 minutes.
• Create the perfect texture:

  After 6 minutes, remove the tray from the oven and drop it carefully onto the counter to create a 'bang' that will flatten the cookies slightly.

  Return to the oven and bake for a further 6-8 minutes, or until golden.
• Finish and serve:

  Remove from the oven and sprinkle a pinch of sea salt on top of each cookie.

  Allow the cookies to cool before enjoying (if you can resist!).

• Prepare the Inside Filling:

  Remove the pits from the dates and add them to a food processor along with the cocoa powder, maple syrup, plant milk, and peanut butter.

  Blend until smooth, forming a consistency like a healthy chocolate spread.
• Shape the Inside Filling:

  Using 2 teaspoons, carefully shape the mixture into 8-10 small balls, approximately 2 cm in diameter.

  Set aside.
• Prepare the Outer Layer:

  Wash the food processor.

  Remove the pits from the dates for the outer layer and add them to the food processor along with the almonds, salt, and vanilla extract.

  Blend until the mixture is well combined.
• Shape the Outer Layer:

  Carefully shape and flatten portions of the outer layer into small rectangles, approximately 4 cm square.

  Place the inside filling ball in the centre of each rectangle, then fold the outer layer over, ensuring the inside filling is completely covered.

  Roll gently to form a smooth ball.
• Coat with Cocoa Nibs:

  Roll each ball in the cocoa nibs, ensuring they are well coated.

  Repeat with the remaining mixture.

  Enjoy!