• Preheat oven to 200 C fan
• To start, grease 4 x 5oz ramekins ( or any similar size oven proof cup, approx 7- 8 cm wide, 4.5 cm high) . It is important to grease the ramekins/cup very well or the cake will be difficult to unmold,we used softened vegan butter to grease our ramekins. Next flour the greased ramekin, add a couple of tablespoons of flour to each ramekin/cup and roll it on its side so the flour coats all the butter, knocking out any excess flour into a bowl and giving a final knock upside down to remove the flour (this makes sure the cake does not have a chalky appearance when unmolded). Place the ramekins/cups on a baking tray.
• Roughly chop the chocolate into small pieces or you can use dark chocolate drops.
• Sieve the dry ingredients with a pinch of salt into a large mixing bowl, and mix so everything is combined. In a separate jug mix the 70ml of sunflower oil with 100ml of water and mix well. Make a well in the dry ingredients, add the wet and mix using a spatula or spoon until well combined and you have a nice shiny loose batter. Divide the batter between the ramekins evenly.
• Add roughly a ¼ of the chocolate or 5g to the centre of the batter in each cup. And press down with a small spoon so it is just submerged in the batter, taking care not to press it all the way down to the bottom.
• Bake in the preheated oven for 12 mins at 200 C fan. It is important not to over cook the cakes or the liquid centre will cook through.
• Remove from the oven. Leave to sit for 1 minute, using a butter knife, run it gently around the rim to loosen from the ramekin, then serve as is in the ramekin. Or invert onto a plate or bowl, leave for a few seconds, then carefully remove the hot ramekin using a teatowel. Serve immediately with vegan ice cream or cream.

• Drain and rinse the chickpeas. Peel and finely dice the onion and garlic.
• Add the chickpeas, onion, and garlic to a food processor with the remaining falafel ingredients. Pulse until combined but maintain some texture.
• Transfer the mixture to a large bowl. Taste and adjust seasoning, adding more spices for a spicier falafel if desired.
• Shape the mixture into small balls with clean hands, ensuring they are well-compressed.
• Heat a non-stick pan on high heat and add 3 tbsp oil. Once hot, carefully add the falafels and fry until golden brown on all sides.
• Alternatively, bake on a lined baking tray in a preheated oven at 180°C for 20–25 minutes until golden brown and cooked through.
• For the herby salad, finely dice the onion, cucumber, and herbs. Mix with the pomegranate seeds, oil, and a pinch of salt. Season to taste.
• Serve the falafels on flatbread with hummus, the herby salad, and optional chilli sauce. Enjoy!

• Prepare the Channa Masala:

  Peel and roughly chop the onion. Peel and finely chop the garlic and ginger. Drain and rinse the chickpeas.

  Pick the coriander leaves from the bunch and finely chop the stalks.

  Measure out the spices.
• Cook the Masala:

  In a large, flat non-stick pan, heat 1.5 tbsp of oil over high heat. Once hot, add the onions and cook for 3 minutes until they start to brown, stirring occasionally.

  Reduce the heat to medium, then add the garlic, ginger, and coriander stalks. Cook for 2 minutes, stirring to prevent the garlic from burning.

  Add all the spices (garam masala, chilli powder, ground cumin, ground coriander, turmeric, cinnamon, black pepper, and salt) and cook for 1 minute to release their flavours.

  Add the chopped tomatoes, stir, and cook for 3-4 minutes.

  Transfer the mixture to a food processor and blend until smooth.
• Finish the Channa Masala:

  Return the blended mixture to the pan and add the drained chickpeas. Heat for 1-2 minutes until warmed through.

  Add the fresh spinach and stir until wilted. Taste and adjust the seasoning to your liking with more salt, pepper, lime, or chilli.

  Stir in the fresh coriander leaves and set aside while you prepare the dosa.
• Prepare the Chickpea Dosa:

  Sift the chickpea flour into a large mixing bowl. Add the ground cumin, ground coriander, garlic powder, and salt. Mix well.

  Make a well in the centre and gradually add the oat milk (or water), whisking until there are no lumps and the batter is smooth.
• Cook the Dosa:

  Heat a medium to large (30 cm) non-stick pan over high heat. Once hot, reduce the heat to medium. Lightly grease the pan with ½ tsp neutral oil, using kitchen paper to remove any excess oil.

  Pour roughly 60 ml (about a quarter) of the batter onto the pan. Use the back of the ladle to spread the batter quickly and evenly across the pan, creating a thin pancake.

  Cook for 2 minutes per side, flipping carefully with a spatula. Repeat the process until you have 4 larger or 6 smaller pancakes. Keep them warm in a preheated 100°C oven if necessary.
• Serve:

  Reheat the channa masala and serve it with the freshly made dosa.

• Toast the Cashew Nuts

  Heat a non-stick pan over medium heat. Add the cashew nuts and toast, stirring continuously, until golden brown (5-8 minutes). Be careful not to burn them.Peel and finely chop the onion and garlic. Chop the mushrooms into small pieces.Fill and boil the kettle. Cook the pasta according to the package instructions.
• Prepare the Vegetables and Pasta

  Peel and finely chop the onion and garlic. Chop the mushrooms into small pieces.

  Fill and boil the kettle. Cook the pasta according to the package instructions.
• Cook the Vegetables

  Heat a non-stick frying pan on high heat until hot. Add the onion and garlic and fry for about 3 minutes, stirring regularly. If they begin to stick, add 1-2 tbsp vegetable stock or water to deglaze the pan and incorporate the browned flavours.

  Add the mushrooms and cook for 3-4 minutes, stirring occasionally. If needed, add a little more stock or water to prevent sticking.

  Stir in the tamari or soy sauce and cook for another 1-2 minutes. Turn off the heat and set aside.
• Make the Creamy Sauce

  In a blender, combine the toasted cashew nuts, oat milk, lemon juice, salt, and garlic powder. Blend until smooth and creamy.
• Combine the Sauce and Vegetables

  Return the frying pan to high heat. Pour the creamy sauce over the mushrooms and heat for 2-3 minutes, allowing it to thicken and reduce slightly.
• Combine with the Pasta

  Once the pasta is cooked, use a slotted spoon to transfer it directly into the sauce. Stir well to coat the pasta evenly. If the sauce becomes too thick, add a little reserved pasta water to reach the desired consistency. Taste and adjust seasoning as needed.
• Serve

  Garnish with chopped chilli and oregano leaves. Serve hot and enjoy!

• Prepare the tofu:

  Press the tofu to remove excess water, then chop into 1.5 cm cubes.

  In a bowl, mix the tofu with cornstarch, garlic powder, and black pepper until evenly coated.
• Cook the tofu:

  Heat 1 tbsp oil in a wide-bottomed non-stick pan over high heat.

  Add the tofu and fry, turning occasionally, until all sides are charred and crispy (approx. 5–6 minutes).

  Add 2 tbsp tamari and 1 tbsp water to the pan, mixing well to coat the tofu.
• Make the spicy sticky sauce:

  In a small bowl, mix all the sauce ingredients until smooth and lump-free.

  Pour the sauce over the tofu, stirring to coat evenly. Cook for 1–2 minutes until the sauce becomes sticky. Remove from heat.
• Prepare the broccoli:

  Parboil the broccoli florets in salted water for 2–3 minutes. Drain well.

  Cook the broccoli on a griddle or hot frying pan until slightly charred. Remove and set aside.
• Assemble the Buddha bowl:

  Divide the cooked rice or grain of choice between two bowls.

  Add the sticky tofu, charred broccoli, sauerkraut, avocado slices, and spring onions.

  Sprinkle with toasted sesame seeds and serve immediately.

• Preheat the oven to 170°C (fan) or 338°F.
• In a small glass or mug, mix 1 tbsp of ground flax seeds with 3 tbsp of water. Stir well and set aside for 3–5 minutes to thicken.
• Using a sieve, sift the flour, baking powder, and baking soda into a large bowl. Mix well.
• In a separate bowl, combine the rice milk, sunflower oil, maple syrup, flax egg, and the zest and juice of 2 lemons. Mix well.
• Make a well in the centre of the dry ingredients, pour in the wet mixture, and stir until a smooth, thick batter forms.
• Line a 2lb loaf tin with baking parchment. Pour the cake batter into the tin, spreading it evenly.
• Bake the cake in the preheated oven for 40 minutes. If needed, bake for an additional 5–10 minutes, or until a skewer inserted into the centre comes out almost dry. Avoid opening the oven door during baking, as this can cause the loaf to deflate.
• While the cake is baking, sift the icing sugar into a bowl. Add the juice of 1 lemon and whisk until the sugar dissolves. For a thicker glaze, add more icing sugar. For a thinner glaze, add more lemon juice or water (1 tbsp at a time).
• Once the cake is baked and out of the oven, drizzle the glaze over the cake while it is still warm. Allow the cake to cool fully.
• Leave the cake to cool completely before slicing (if you can resist!).

Base layer:

• In a food processor, blend the almonds into a flour-like consistency. Then, add the almond butter, dates, vanilla essence, coconut oil, and a pinch of salt.
• Blend until you achieve a breadcrumb-like texture.
• Remove the mixture, place it in a bowl, and leave it in the fridge to cool.

Caramel layer:

• In the same food processor, add all the ingredients for the caramel layer and blend until super smooth and caramel-like. This may take up to 5 minutes, depending on your food processor. You may need to add more water if the mixture is clumpy and not blending smoothly.
• Once the caramel is ready, transfer it to a bowl and leave it to cool in the fridge.
• Lay out the base layer on a board, spreading it evenly to a thickness of approximately 3 cm. Compact the mixture tightly to ensure it holds together.
• Spread the caramel layer on top of the base layer evenly.
• Cut the base and caramel filling into even-sized bars, approximately 6 x 3 cm, and place them in the fridge to cool.

Chocolate

• Melt the dark chocolate using a water bath or microwave.
• Line a baking tray with parchment paper.
• Once the chocolate has melted, place one of the bars on a knife and hold it over the bowl of melted chocolate.
• Ladle the melted chocolate over the bar to cover all sides, then place it on the lined baking tray to cool.
• Repeat with the remaining bars until all are covered.
• Leave the bars to cool at room temperature, or if you're in a hurry, place them in the fridge to speed up the cooling process.
• Serve and enjoy!

• Put your pasta on to boil in salted water and cook according to pack instructions.
• Finely chop the garlic, chop the mushrooms and onion and slice chilli removing the seeds. Pick the herb leaves from their stalks and chop.
• To cook your mushrooms (oil free) Heat a large non stick pan over a high heat, add the onions and garlic, reduce the heat to medium and cook for 2 minutes stirring occasionally, to brown slightly, when they begin to stick to the pan add a couple of tablespoons of veg the stock and continue to cook for another minute or two.
• Add the chopped mushrooms and cook until they start to brown which will prob take 4-5 minutes, add a couple of tablespoons of veg stock if they start to stick. Once they have started to brown and have reduced add the tamari/soy sauce and stir mixing it around until it is all absorbed which will take about a minute.
• For the cashew sauce, add all the ingredients to a blender and blend all the sauce ingredients on high speed until very smooth.
• Drain and rinse the pasta, (keeping a mug of pasta water to help dilute the dish if needed) and put back in the pot. Add the sauce to cooked and drained pasta and cook for a couple of minutes until it thickens. Taste and season if need.
• Serve the pasta and sauce and top each dish with the cooked mushrooms, a few slices of the sliced chilli and some thyme/oregano leaves. Enjoy!

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

  Peel and finely dice the garlic.

  Grate the vegan cheddar-style cheese.
• Cook the pasta:

  Fill a large saucepan with water and bring to the boil.

  Add 1 tbsp of salt, then reduce to a simmer.

  Add the pasta and cook it for 2 minutes less than the package instructions, as it will cook further in the oven.

  Drain and rinse the pasta, setting it aside, and reserve a cup of the pasta water.
• Make the bechamel sauce:

  Heat a medium saucepan over medium heat and add the oil.

  Once hot, add the diced garlic and cook for 1 minute until golden.

  Sieve in the flour, and add the nutmeg, paprika, ¾ tsp salt, and ¼ tsp black pepper.

  Cook for 2 minutes, then slowly whisk in the non-dairy milk, stirring continuously.

  Bring the mixture to a boil, then reduce to a simmer. It should start to reach a creamy consistency.

  Once simmering, reduce the heat to medium and stir in half the grated vegan cheddar cheese and the pumpkin purée.

  Mix until the cheese melts into the sauce.

  Taste the sauce and adjust the seasoning, adding more salt or pepper if needed.
• Assemble the dish:

  In a 22 x 22 cm casserole dish, add the pasta.

  Pour in the bechamel sauce and half of the remaining grated cheese, mixing everything well.

  Level out the pasta mixture and sprinkle the remaining grated cheese and breadcrumbs on top.
• Bake:

  Bake in the preheated oven for 15 minutes, or until the topping is golden brown and the cheese is bubbly.
• Serve and enjoy!

Cake Base

• Preheat the oven to 180°C (fan).
• Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl. Stir thoroughly and leave to sit for 5 minutes until it thickens.
• In a large bowl, combine the dry ingredients: flour, coconut sugar, baking powder, and cocoa powder.
• In another large bowl, mix the wet ingredients: oil, plant-based milk, vanilla extract, and the prepared flax egg. Stir well until the mixture is smooth and homogenous.
• Add the wet ingredients to the dry ingredients and mix until fully combined.
• Line the base and sides of an 8-inch springform tin with baking parchment.
• Pour the batter into the tin and bake for 20 minutes, rotating halfway through.
• Remove from the oven and allow the cake to cool completely in the tin.

Chocolate Mousse

• Melt the dark chocolate over a bain-marie. Once melted, add the oil and stir to combine. Allow the chocolate mixture to cool slightly (ensuring it does not start to harden).
• In a stand mixer or with an electric mixer, whip the aquafaba and vinegar or lemon juice until stiff peaks form (about 6-8 minutes on high speed). Gradually add the sugar on a low speed, then return to high speed for an additional 5 minutes, until you reach stiff peaks (the whipped aquafaba should hold firm when you lift the whisk).
• With the mixer running, slowly pour in the melted chocolate mixture. Pause as needed to scrape down the sides of the bowl with a silicone spatula. Mix for 1 minute until fully combined; the mousse should be slightly runny.
• Pour the chocolate mousse over the cooled cake base (still in the springform tin). Refrigerate for at least 60 minutes until set.
• Optional: Dust the top with cocoa powder before serving. For clean slices, use a hot knife to prevent the mousse from squashing.

• Prepare the ingredients:

  Boil the kettle.

  Finely chop the mushrooms into thin slices.

  Slice the tofu block into 4 large triangles (approx. 8 x 4 cm and 1 cm thick).
• Cook the noodles:

  Fill a medium saucepan with boiling water, add a pinch of salt, and cook the noodles according to the package instructions.

  Cut the bok choi (or pak choi) into quarters and place them on top of the noodles to steam as they cook.

  Once the noodles are cooked, drain and set aside.
• Cook the tofu and mushrooms:

  Heat 1 tbsp of sesame oil in a large flat pan over high heat.

  Once hot, add the tofu to one side of the pan and the mushrooms to the other.

  Cook the tofu until nicely browned on each side (approx. 2-3 minutes per side).

  Once cooked, remove the tofu from the pan and set aside.
• Prepare the sauce:

  Peel and finely chop the garlic and ginger.

  In a bowl, mix the ginger, garlic, coconut milk, tahini, and miso paste until well combined.
• Combine the tofu, mushrooms, and sauce:

  Add 4 tbsp of the sauce to the tofu and mushrooms in the pan.

  Allow it to cook down for about 2 minutes.

  Remove the tofu and set aside.
• Finish the noodles:

  Add the cooked noodles to the pan with the mushrooms.

  Pour in the remaining sauce and mix it thoroughly.
• Serve:

  Finely slice the scallions/spring onions.

  Divide the noodles between serving bowls and garnish with the tofu, steamed bok choi, scallions, sesame seeds, and a pinch of chilli flakes (optional).

• Preheat oven to 200°C (fan).
• Prepare tempeh: Chop the tempeh into large chunks (we chopped it into 12 pieces). By slicing it into thin pieces, the marinade will infuse deeper into the tempeh. Mix all the remaining ingredients for the shawarma sauce in a bowl: tamari, maple syrup, smoked paprika, ground cumin, and oil. Pour over the tempeh and mix well so that each piece is well covered. Transfer the marinated tempeh to a baking tray, spreading it out evenly. Bake in the oven for 20 minutes, turning it once during baking to ensure both sides cook evenly.
• Prepare salsa: Chop the cucumber and cherry tomatoes into small, similarly sized pieces and add to a bowl. Peel and finely slice the red onion, then add the salt, black pepper, and oil, mixing well.
• Prepare guacamole: Remove the flesh from the skin and stone of the avocado and chop it into small pieces. Add to a bowl, discarding the skin and stone. Slice the avocado in half, remove the stone, use a spoon to scoop out the flesh, then chop on a board. Peel and finely chop the garlic cloves. Chop the tomatoes into small pieces and squeeze in the juice of the lime. Mix well with a fork, mashing to your desired consistency.
• Prepare refried beans: Peel and finely chop the onion and garlic. Heat a non-stick pan on high and add 1 tbsp oil. Once hot, add the onion and fry until it starts to brown, stirring regularly (approx. 5 minutes). Add the garlic and cook for a further minute, then add the beans and mix well. Add the spices: ground cumin, ground coriander, cayenne/chilli pepper, black pepper, and salt. Mix thoroughly. Finely chop the fresh coriander and add with the juice of 1 lime, mixing through. If it looks dry, add 1 tbsp of water and incorporate. Use the back of a wooden spoon to mash the beans until it forms a paste-like consistency. Remove from the heat and set aside.
• Prepare chilli mayo: In a bowl, combine the vegan mayo, chilli powder, and chilli flakes. Mix well.
• Finish tempeh: Remove the tempeh from the oven once it’s starting to brown. Slice into thin long strips, like a Shawarma. These strips add a lovely texture to the tacos.
• Prepare tacos: In a bowl, add the corn masa and make a well in the centre. Pour the water into the well and mix until it all incorporates into a large dough ball. Divide the dough into 6 small balls. Place a sheet of baking parchment in your taco press, add one of the corn masa balls, and close the press to flatten it into a perfectly shaped taco. Cook on a hot pan on low to medium heat, cooking on both sides until it starts to brown. Repeat with the remaining balls.
• Assemble tacos: For each taco, start with a dollop of chilli mayo, then add any combination of the prepared toppings to your liking. You can’t go wrong—everything is super tasty!

• Prepare the vegetables: Chop the mushrooms into thin slices lengthways, chop the red pepper into small bite-size pieces, and chop the scallions at an angle into thin slices. Grate or finely chop the ginger and garlic. Chop the broccoli into florets and finely chop the stems, discarding any woody stalk pieces. Finely slice the red chili pepper.
• Cook the mushrooms: Heat sesame oil in a large flat pan over high heat. Once hot, add the mushrooms and cook for 5 minutes until they start to reduce and brown slightly. Add 1 tablespoon of tamari and stir to incorporate until it is all absorbed or evaporated (about 30 seconds). Add the ginger, garlic, half the scallions, half the chili, and red pepper, and reduce the heat to medium. Continue to cook for 5-8 minutes, stirring occasionally until the peppers are cooked. Remove from the heat.
• Prepare the broth: While the mushrooms are cooking, make your litre of stock and bring it to a boil in a large pot. Reduce to a simmer and whisk in 2 tbsp tamari, almond butter, the curry paste/HP spicy pesto or harissa, and the tin of coconut milk. Bring to a simmer.
• Cook the noodles and broccoli: Add the noodles and tenderstem broccoli to the broth and simmer for approx. 4 minutes until the broccoli and noodles are just cooked.
• Assemble: Using tongs, transfer the noodles and broccoli to serving bowls and pour over the coconut broth. Top with the ginger mushrooms and peppers. Garnish with the scallions, the remaining red chili, a few coriander leaves, and a squeeze of lime juice.
• Optional garnish: We also like to sprinkle sesame seeds over the dish to garnish.

For the Chilli Sauce:

• In a blender, add all the ingredients and blend until smooth.
• Pour into a saucepan, bring to the boil, then reduce to a simmer and leave to cook for 10 minutes, stirring occasionally.
• Taste and adjust the seasoning to your palate. Remove from the heat and allow to cool.

For the Garlic Mayo:

• In a blender, add all the ingredients (except the oil) and blend until smooth.
• Slowly add the oil while keeping the blender running at a slow speed, allowing the mixture to emulsify and come together.

Spiced Jackfruit / Mushrooms:

• Drain and rinse the jackfruit.
• Slice the jackfruit or mushrooms finely.
• Add 2 tbsp of oil to a non-stick pan and fry for 4-8 minutes until they begin to dry out and brown slightly.
• Add the tamari, maple syrup, and chilli sauce, cooking for 3-4 minutes while stirring occasionally. Remove from the heat and set aside.

To Serve:

• Toast the wholemeal pitta bread or lightly heat your tortillas on a dry frying pan for 1 minute on each side.
• Use scissors to open up the pitta bread.
• Stuff the with a generous serving of garlic mayo, 2 tbsp of chilli sauce, a good serving of leaves, some cherry tomatoes and onions, pickled chillies and some spiced jackfruit or mushrooms on top.
• Serve with extra chilli sauce on the side.

• Preheat the oven:

  Set the oven to 200°C (fan).
• Prepare the vegetables for roasting:

  Chop the courgette into small bite-sized cubes.

  Slice the red onion.

  Chop the asparagus into thirds.

  Place all the veg on a lined baking tray, drizzle with 1 tbsp of oil, sprinkle ½ tsp of salt, and add 1 tbsp of balsamic vinegar. Mix well to coat.

  Roast in the oven for 15-20 minutes until the vegetables are nicely roasted.
• Prepare the vegan feta and puff pastry:

  While the veg is roasting, chop the vegan feta into cubes.

  Cut the puff pastry sheet into four rectangles.

  Cover the frozen peas with boiling water and leave for 10 minutes, then drain and set aside.

  Using a rolling pin or a clean glass jar, gently roll each pastry rectangle to increase its size by approximately 2 cm on each side.
• Cool the vegetables:

  Once the veg is roasted, reduce the oven temperature to 180°C (fan).

  Remove the tray from the oven, mix the vegetables well, and allow them to cool slightly before adding them to the pastry.
• Mix the spring veg filling:

  Chop the basil and mix it with the drained peas and the roasted vegetables.
• Prepare the pastry pockets:

  In a small bowl, combine the pesto and tomato paste. Spread approximately 1 tbsp of the mixture onto each pastry rectangle, leaving a 1 cm border free from sauce around the edges.

  Spoon about ¼ of the spring veg mixture into the centre of each pastry piece.

  Add a quarter of the vegan feta cubes on top of each.
• Fold and seal the pockets:

  Fold each pastry piece over the filling to form a pocket or parcel shape, sealing the edges carefully. Turn the parcels seam-side down, ensuring not to tear the pastry.

  Transfer the parcels onto a parchment-lined baking tray.
• Brush and bake:

  Brush each pastry parcel with oat milk for shortcrust pastry or oil for puff pastry to help with browning.

  Bake in the oven for 20-25 minutes until the pockets are golden brown.
• Serve:

  Enjoy your hot pizza pockets warm!

Base Layer

• In a food processor, blend the walnuts and almonds until they have a breadcrumb-like texture.
• Add the dates, coconut oil, vanilla extract, cocoa powder, and a small pinch of salt. Blend again until the mixture starts to come together.
• Line a standard baking tray with parchment paper, then press the base mixture into the tray, using the back of a spoon to compress it evenly.

Caramel Layer

• In the food processor, combine the peanut butter, dates, coconut oil, vanilla extract, and salt. Add approximately 10 tablespoons of water, then blend. Add more water gradually as needed until a soft, caramel-like consistency is achieved.
• Spread the caramel over the base layer using the back of a wet spoon for easy spreading.

Chocolate Top Layer

• Melt the cocoa butter in a heatproof bowl set over a pan of simmering water. Once melted, transfer to a large mixing bowl, then add the cocoa powder and maple syrup. Gently whisk until smooth.
• Pour the chocolate mixture over the caramel layer and spread evenly.
• Refrigerate for 25-30 minutes or until the squares are fully set.
• Slice into squares and enjoy!

• Prep the coconut milk:

  Place the can of coconut milk in the fridge or freezer to solidify the cream.
• Prepare the jackfruit:

  Drain and rinse the jackfruit, then chop or shred it into thin slices.
• Cook the leek and jackfruit:

  Finely slice the leek (including the green part), and wash thoroughly to remove any sediment.

  Heat a non-stick frying pan over high heat, add 1 tbsp of oil, then sauté the sliced leek with a pinch of salt and the jackfruit.

  Cook for 5 minutes, stirring occasionally. Add 2 tbsp of tamari and mix through for flavour.
• Season the filling:

  Add the salt, black pepper, sweet paprika, smoked paprika, and garlic powder to the pan.

  Stir well to combine.
• Add the coconut cream:

  Remove the coconut milk from the fridge/freezer, scoop out the cream from the top, and discard the water.

  Add the coconut cream to the leek and jackfruit mixture along with the lemon juice.

  Cook for a further 2-3 minutes, stirring occasionally.
• Prepare the toppings:

  Remove the roasted peppers from the jar, drain, and slice into strips.

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

  Grate the vegan cheddar-style cheese and finely slice the red chilli.
• Assemble the quesadillas:

  Taste the creamed leek and jackfruit mixture and adjust seasoning if necessary.

  Clean and wipe the pan dry.

  Heat the pan over medium heat, then warm a tortilla for 30 seconds.

  On one half of the tortilla, add a handful of grated vegan cheddar. On the same half, spoon about ¼ of the creamed leek and jackfruit mixture, followed by a few slices of roasted pepper, avocado, and red chilli.

  Sprinkle with a bit more cheese, then fold the tortilla in half.
• Cook the quesadillas:

  Cook the folded tortilla for 1 minute, then carefully flip it over and cook the other side until the tortilla is crispy and the cheese melts (about 1 more minute).
• Serve:

  Remove from the pan, slice into quarters, and repeat with the remaining tortillas and filling.

  Enjoy!

• Boil the kettle. Pour the boiling water into a saucepan and cook the noodles according to the package instructions.
• Place all the paste ingredients in a blender and blend until smooth. Grate the carrot and half of the courgette.
• Finely chop the tofu or tempeh into small bite-sized pieces.
• Heat 2 tbsp of oil in a non-stick frying pan over high heat. Once hot, add the tofu or tempeh and fry until browned on all sides. Add the 2 tbsp tamari and stir quickly, spreading the tamari around to coat the tofu or tempeh.
• Add the grated carrot and courgette to the pan along with a generous pinch of salt. Cook for 1-2 minutes. Then, add the paste and cook for another minute.
• Using a slotted spoon, remove the noodles from the stock and add them to the frying pan. Finally, add the coriander or basil and heat for a few seconds.
• Serve with a garnish of finely sliced red chilli and a wedge of lime. Enjoy!

• Ensure you have 2 metal bowls.
• Pour the oat milk into a saucepan on high heat.
• Add the zest and juice of the orange, bring to a boil, then reduce to a simmer for 2–3 minutes.
• If you don't like oranges, simply leave out the zest and juice and replace them with your favourite tea bag, such as mint or berry.
• Chop the chocolate into small pieces.
• Sieve the infused milk into a measuring jug, ensuring you have exactly 150 ml.
• Add the boiling hot infused milk to the chocolate and whisk until it is all dissolved, creating a chocolate milk.
• Place ice into the second metal bowl and set the bowl with the chocolate mixture on top of the ice bath.
• Whisk for 3–5 minutes until it starts to thicken and become a wonderful chocolate mousse.
• Serve with vegan cream and some sliced chocolate on top!

• Preheat and Prepare the Pan:

  Preheat the oven to 170°C (fan).

  Line the base and sides of an 8-inch springform tin with parchment paper.
• Make the Crust:

  Melt the vegan butter over low heat.

  Crush the digestive biscuits to a fine crumb in a food processor or by hand.

  In a bowl, combine the crushed biscuits, melted butter, and sugar until well mixed.

  Press the mixture evenly into the lined tin, pressing up the sides by 1-2 inches to form a crust.

  Bake in the preheated oven for 10 minutes, then set aside to cool.
• Prepare the Filling:

  Zest and juice the lemon.

  In a food processor, combine the silken tofu, coconut cream layer, melted butter, sugar, cornstarch, vanilla extract, and lemon zest and juice. Blend on medium speed for 2-3 minutes until smooth.

  Add the vegan cream cheese and blend for an additional 1-2 minutes, until fully incorporated.

  Pour the filling into the prepared crust, smoothing the top with a spatula.
• Bake the Cheesecake:

  Place the cheesecake on the middle oven rack and bake for 1 hour, rotating halfway through to ensure even browning.

  The cheesecake is ready when the top is firm but still slightly wobbly in the centre.

  Remove from the oven and cool in the tin for at least 1 hour at room temperature.
• Chill the Cheesecake:

  Once the cheesecake reaches room temperature, refrigerate for at least 2 hours or, ideally, overnight to fully set.
• Prepare the Berry Topping:

  In a saucepan, combine the frozen strawberries, sugar, lemon juice, and cornstarch.

  Bring the mixture to a boil, then simmer for 2-3 minutes, mashing some of the strawberries to release additional juice.

  Remove from heat and transfer to a wide bowl to cool completely before adding it to the cheesecake.
• Serve:

  Once the cheesecake is fully chilled, spread the cooled berry topping evenly over the top.

  Slice and serve. Enjoy this delightful and elegant vegan cheesecake!

• Finely chop the leek greens and the tomatoes. Peel and finely slice the ginger. Finely chop the sweet potato and carrots and slice the red pepper into long thin strips.
• On a high heat, put 2 tbsp of oil into a pan. Once oil is hot add the prepared leek, tomatoes, and ginger, and the salt and cook for 5 minutes, stirring regularly to stop the veg sticking to the bottom.
• Then add the turmeric and curry powder, and mix through the veg. Add the quinoa, veg stock/water (add a second tbsp of salt if using plain water), sweet potato, carrots and the bay leaves. Bring to the boil.
• Once it boils, reduce heat to a simmer, put the lid on, leaving slightly ajar to let the steam out. When the water level drops below the top of cooking quinoa (about 10 minutes in), add the red pepper. Simmer until just about all the water has evaporated (approximately 15-20 minutes total).
• Turn the heat off, put the lid on and leave to sit for about 5 minutes, this will puff up the quinoa and make it nice and fluffy.
• In the meantime, roughly chop the pecans. Heat another pan for the topping and put the pecans into it along with the tamari and the maple syrup. Stir continuously for 4 minutes or until pecans start to get golden colour and the liquid starts to dry up. Watch this very carefully as it will overcook and burn easily.
• Mix the veg well through the dish, squeeze the lemon juice through it, and serve each portion with some of the caramelised pecans on top. Taste and season with more salt and black pepper if you think it needs it. Chilli flakes will also go great sprinkled on top if you like a bit of heat!

• Preheat the oven to 180°C (350°F), gas mark 4.
• In a bowl, add the cashews and pour over just-boiled water. Leave them to soak for 5 minutes.
• Scrub the sweet potatoes, leaving the skins on, and trim the ends. Cut them in half lengthwise. Once the oven is heated, place the sweet potatoes on a baking tray and roast for approximately 1 hour (they are ready when a fork easily pierces the flesh). Remove from the oven and allow to cool for 5–10 minutes.
• Once the sweet potatoes have cooled, scoop out the flesh into a large mixing bowl, leaving a thin layer of flesh around the skins to help them hold their shape. Place the skins back on the tray and return to the oven for another 10 minutes to crisp up.
• While the skins are baking, mash the scooped-out sweet potato flesh in the bowl. Drain and rinse the black beans and sweetcorn (if using tinned), then add them to the bowl.
• Deseed and finely chop the red chilli, then chop the scallions and garlic. Finely chop the coriander. Add all of these to the bowl with the black beans, sweetcorn, cumin, paprika, lime juice, salt, and black pepper. Mix everything thoroughly.
• Drain and rinse the cashews, then add them to a blender along with the oat milk, garlic powder, lemon juice, and salt. Blend until smooth. If your blender struggles to achieve a smooth texture, strain the mixture through a sieve to get a creamy sauce. The thicker remains can be used as an additional topping.

• In a bowl add the cashew nuts and pour on just boiled water and leave to soak for 5 mins.
• Peel and slice the red onion in thin stips. Slice the spring onions at an angle thinly.
• Drain and rinse the black beans. Quarter the cherry tomatoes and finely chop the coriander and red chilli (remove the seeds if you like it less spicy). Peel and slice the avocado into thin slices.
• Heat a non stick pan on high heat, once hot add the sliced onions, spring onion and chilli and fry for 2 mins stirring continuously. Add the spices, tamari, lime juice, salt and fry for 30 seconds. Next add the drained beans and quartered cherry tomatoes and cook for 2 mins mashing and stirring.
• Drain and rinse the cashew nuts and add to a blender along with the rest of the ingredients for the cashew cheese and blend till nice and super smooth.
• Clean the pan and dry it, once hot add a tortilla and leave to heat up for 10 seconds. Spoon on a generous serving of the cashew cheese across the full tortilla, a good dollop of the fried blackbean salsa on ½ the tortilla, top with sliced avocado some diced coriander, and a sprinkle of chilli. Fold over the tortilla, and once starting to brown and crisp up around the corners remove from the pan and slice on a chopping board.
• Repeat with the remaining tortillas and fillings. Keep any remaining cashew cheese to use for other sandwiches it will last 5 days in the fridge.
• Enjoy!

• Cut the apple into bite-sized pieces and put it into a pot, together with the berries and the other stewed fruit ingredients.
• Bring the fruit mixture to the boil and then reduce to a simmer. Stirring occasionally, stew the fruit for about 20 mins or until all the fruit has properly broken down.
• In the meantime, preheat the oven at 170℃.
• If using coconut oil for the crumble, melt it first by heating up in a pan. Thoroughly mix all the ingredients for the crumble together in a bowl including the oil.
• Once the fruit is stewed down, add it to your crumble dish and spread it out evenly (we used a 30cm ceramic dish).
• Spread the crumble top evenly over the fruit and put in the preheated oven for about 25 mins at 170℃ or until the top of the crumble starts to go golden.
• Enjoy!

• Heat a large pot on high heat. Add the cumin seeds, coriander seeds, mustard seeds (if using), and desiccated coconut. Toast for 3-4 minutes, until the cumin seeds start to pop and the mixture is fragrant. Remove from the pot, transfer to a pestle and mortar, and grind until smooth. If you don’t have a pestle and mortar, let the mixture cool, then place it in a zip-lock bag and gently bash with a mug or rolling pin until ground to a powder.
• Peel and roughly chop the spring onions, garlic, and ginger. Dice the chilli, including the seeds if you prefer more heat, or remove the seeds for less spice. Chop the sweet potato, red pepper, broccoli, and aubergine into bite-sized pieces for quicker cooking.
• Put the large pot back on high heat. Once hot, add the chopped spring onions and fry for 4 minutes, stirring continuously. If the mixture starts to stick, add ½ tsp of water and stir to deglaze the pot. Add the garlic, ginger, and chilli, and fry for another 2 minutes, stirring regularly. Add 1 tsp of water if necessary to prevent sticking. The spring onions should be browning, and the garlic should turn golden.
• Add the chopped broccoli, sweet potato, aubergine, and red pepper, along with the salt, curry powder, toasted spices, ground black pepper, tamari, and 50ml of the vegetable stock. Stir well, cover the pot, reduce the heat to medium, and cook for 10 minutes, stirring occasionally.
• Add the coconut milk, red lentils, remaining vegetable stock or water, and tamarind pulp (or lime juice and sugar). Stir well, increase the heat to high, and bring the mixture to a boil with the lid on.
• Once it reaches a boil, reduce the heat to a simmer and cook for 25 minutes, stirring regularly to prevent the lentils from sticking. Add the baby spinach during the last 5 minutes of cooking, if using.
• Check the seasoning and adjust with more salt, pepper, or lime juice if needed.
• Roughly chop the fresh coriander or parsley. Remove the pot from heat and stir in the fresh herbs just before serving.
• Garnish each bowl with a generous dusting of pickled ginger, if desired.

• Cook the gluten-free spaghetti as per the instructions on the back of the pack. Once cooked, drain and rinse it.
• Finely chop the greens from the leek. Grate the carrot, and finely slice the chilli into small pieces. Finely chop the tomatoes and chop the cherry tomatoes in half. Drain and rinse the can of lentils. Finely chop the oyster mushrooms.
• Put 1 teaspoon of oil in a large pot over high heat, once the pan heats up, add the leek, chilli and grated carrot and 1 tsp of the salt. Cook for 3 mins stirring regularly.
• Add the oyster mushrooms and cook for 3 minutes stirring regularly. Add the tamari and cook for a further minute.
• Next, add all the fresh tomatoes, the other tsp of salt, stir well, add the drained and rinsed lentils, maple syrup and the red wine and cook for a further 3-4 minutes.
• Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer and add the drained and rinsed pasta. Stir it well, mixing everything thoroughly.
• Pluck the basil leaves from their stalks and set aside, chop the basil stalk finely and add into the pot. Garnish with the basil leaves and serve with nutritional yeast. Enjoy!

• To toast raw cashew nuts just heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-8 mins, be careful not to burn the nuts.
• Peel and finely chop the onions and garlic, chop the mushrooms into small pieces. Fill and boil the kettle. Cook the pasta as per the instructions on the back of the pack.
• Put a non-stick frying pan on high heat and allow the pan to get super hot. Once super hot add the onions and garlic and fry until they start to brown. Once they start to brown and stick a little add some veg stock (approx 1 tsp) or water to clean the pan and incorporate the browned flavour to the dish. This should take about 3-5 mins.
• Add the mushrooms and fry for 2-3 mins again adding a little water or veg stock if they start to stick. You want to ensure you are frying rather than boiling (frying there is little or no liquid or water in the pan vrs boiling the veg is submerged under water.) Add 3 tbsp of tamari/ soy sauce and fry for a further 2 mins. Turn off the heat.
• Time to make the sauce, in a blender add the toasted cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth.
• Put the frying pan back on high heat, add the sauce in on top of mushrooms and heat up and allow the sauce to reduce & thicken for 2-3 mins.
• Once the pasta is cooked use a slotted spoon to add pasta straight into the sauce.
• If the sauce gets too thick add a little pasta water to reach the desired thickness of sauce. Taste and season to your liking.
• Chop the chilli (removing seeds if you want it less hot) and pluck the oregano off the stalk and serve to add flavour and garnish.

Framework method for the grain, bean cooked veg salads.

• Cook your grain—when cooking the grain, make sure to add salt as you cook. That way, the salt cooks into the grain, as opposed to when you season later and it simply sits on the surface. Typically, a grain doubles in weight from dried to cooked. Quinoa tends to triple.
• To roast your veg: Preheat your oven to 200°C, chop your veg into the size you like. Coat in a little oil and salt, spread out well on a baking tray, and bake until soft and delicious—peppers typically take 15-20 minutes, pumpkins and aubergines about 25 minutes until soft. With aubergines, you want to make sure you cook them until they reach a melt-in-your-mouth texture.
• Drain and rinse your cooked beans/lentils—a can of cooked beans is 400g, and the drained weight normally is 230g, so it's best to use a can and drain and rinse them.
• Cut your raw veg, wash your leaves and herbs, and chop. With the herbs, ensure to include the stalks—just chop them nice and finely as they contain lots of flavour, with the exception of mint and harder-stalked herbs such as rosemary, thyme, and sage.
• Taste and season with salt and ground black pepper to taste.
• Now think about presentation: In a large bowl, start with the grain, add the beans and raw veg, add the dressing, and lastly, add the herbs, greens, cooked veg, and raw veg. Gently mix through. Add any toasted nuts/dukkah to serve.
• Alternatively, add the salad to a wrap or toasted bread with some hummus or vegan mayo and avocado for a delicious treat! Enjoy!

• Prepare the Oven:

  Preheat the oven to 250°C (fan-assisted) or equivalent.
• Soak the Cashew Nuts:

  Cover the cashew nuts with boiling water and leave to soak for 10 minutes.
• Make the Sauce:

  In a mixing bowl, whisk together the chilli powder, garlic powder, ground cumin, onion powder, tomato purée, vegetable stock, lime juice, salt, and maple syrup until smooth.
• Prepare the Filling:

  Drain and rinse the black beans, sweetcorn, and roasted red peppers.

  Slice the red peppers into thin strips.

  Mix the beans, sweetcorn, and red peppers with half the enchilada sauce in a large bowl. Reserve the remaining sauce for topping.
• Assemble the Enchiladas:

  Fill each tortilla with the prepared filling, roll tightly, and arrange in an ovenproof dish or baking tray (approximately 30 x 20 cm).

  Pour the remaining sauce evenly over the enchiladas.
• Bake:

  Place the dish in the oven and bake for 5 minutes at 250°C.
• Prepare the Cashew Cream:

  Drain and rinse the soaked cashews.Add the cashews, lime juice, non-dairy milk, salt, and black pepper to a blender. Blend until smooth and creamy. If the mixture is not completely smooth, strain it through a sieve for a silky texture.
• Prepare the Garnish:

  Roughly chop the coriander leaves.

  Peel and slice the avocado.

  Finely slice the red chilli, removing the seeds if you prefer a milder heat.
• Serve:

  Remove the enchiladas from the oven.

  Drizzle the cashew cream over the top and garnish with the sliced avocado, red chilli, and coriander.

  Serve hot and enjoy!

• To make wonderful porridge you want to think texture, colour and flavour. For example berry compete will bring a brilliant bright purple colour, caramelised banana will bring a slight chew, a caramel note and a lovely banana sweetness.
• Here are 5 principles to making beautiful porridge/ oatmeal
• Know your oats – Oats come in many forms from:
• Oat groats – these are the wholegrain before being steamed and rolled – these take longer to cook and are a little like short grain brown rice
• Steel cut oats where the oat groats have been cut into smaller pieces – like oat groats but in smaller bit size
• Rolled oats – they normally come in 2 forms – jumbo meaning the flake size is larger and the porridge ends up coarser porridge with a little texture OR oat flakes or smaller oat flakes which normally cook quicker and result in a thicker more smoother, baby food like porridge
• Creamy porridge is always better
• Part of the reason why many people see porridge as gruel is that its cooked on water and served with completely plain so it really does taste one dimensional. If you try cooking your porridge with half of your milk of choice and half water it results in a creamier porridge that tastes much more satisfying!
• One of our favourite milks to cook our porridge in is rice milk. Rice milk is naturally quite sweet and mean your porridge end up creamier and sweeter.
• Other ones to try are half hazelnut milk half water as its gives a slight ‘nutella’ like note
• For a more indulgent porridge try cooking your porridge on half coconut milk from a tin and half water.
• Go with what you like – If you’re like our mom and dad they just prefer their oats cooked with water so make sure to go with what you like.
• Think texture and colour when topping and decorating your porridge – porridge itself is quite one dimensional so its important to add variety of texture. Think crunchy, creamy, fruity, nutty and any other texture you like. More below on toppings on point 5.
• Sweet or savoury? Our good friend Mark always likes avocado and seaweed in his porridge or in Japan they have a savoury rice porridge with miso and mushrooms for breakfast. Porridge or oatmeal is a wholegrain that can be seasoned to your liking.
• Toppings are key and a real game changer:
• Crunch – granola – its pretty easy to make – we have lots of recipes here or else we make lots available nationwide
• Nutty – peanut or almond butter or toasted seeds
• creamy – we love coconut yogurt or yogurt of choice
• fruity – try making some fruit compote or stewed fruit of choice
• caramelise bananas – this is so easy to do and is worth while – ensure your bananas are ripe, heat a non stick pan on medium heat, peel and slice the banana lengthwise and place flat side down on the pan, fry till it starts to caramelise, turn and repeat. Serve warm on your porridge for a wonderful treat!

• Full and boil the kettle. Cover the pitted dates with boiling water and leave to soak for 5 mins.
• Mix all the ingredients together for bircher muesli and leave to soak for either 30 mins of else overnight.
• To make the caramelized almonds simply heat a non stick pan on medium heat, once hot add the almonds and cook for 4-6 mins until they start to golden ensuring to stir regularly to avoid burning. Once they are golden, remove the pan from the heat and add the maple syrup and stir quickly to ensure that you coat each nut. Continue to do so for a minute until the maple syrup has started to harden.
• Drain the dates and add to a food processor along with the almond butter, vanilla, water and pinch of salt and blend until it reaches a smooth caramel-like texture.
• Slice the bananas
• To serve
• We like to serve these in clear glasses where we can see the layers.
• At the bottom of each glass add the caramel (divide the amount between 4 glasses)
• Next divide up the bircher muesli, followed by a serving of banana, if you can it look great if you put the bananas facing out around the glass on the inside so you can really see its a banoffee. Add a generous dollop of coconut yogurt and top with some caramelised almonds.
• enjoy!

• Method
• Roughly chop the walnuts into small pieces. Finely grate the carrot, then roughly chop.
• In a large bowl mix together all the ingredients for the chia pudding including the grated carrot and the chopped walnuts (leaving 1 tbsp walnuts aside to garnish). Leave to soak for 30 minutes or overnight in the fridge. Give it a good stir before serving.
• To serve:
• In a jar or clear glass fill it ¼ full of chia pudding, ¼ full of coconut yogurt, ¼ full with another layer of chia, ¼ full with coconut yogurt to top off, sprinkle with chopped walnuts and Enjoy!

• Preheat the oven to 160 degrees
• In a large bowl mix together the oats, oil, syrup, dessicated coconut, salt and cinnamon until well mixed. Pour onto a baking tray approx (insert dimensions 36 x 27cm ).
• Bake for 30 mins at 160 degrees C in fan oven, open once or twice and stir the granola around the tray so that it bakes evenly.
• Remove from the oven and leave to cool for 15 mins.
• Add the dried fruit and and mix well.
• Store in an airtight container. It will keep fresh for 6 weeks. Enjoy!

• Preheat Oven: Preheat the oven to 180°C (160°C fan).
• Prepare the Flax Eggs: In a small bowl or cup, mix the ground flaxseeds with 9 tbsp of water. Stir well and let sit for 5 minutes until thick and gloopy.
• Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, salt, and allspice. Stir in the chopped walnuts.
• Combine Wet Ingredients: In a separate bowl, mix together the sunflower oil, grated carrots, maple syrup, vanilla extract, and the prepared flax egg mixture.
• Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients, mixing thoroughly until a smooth batter forms.
• Prepare the Baking Tray: Line a standard 12-cup muffin tin with cupcake liners. Evenly distribute the batter among the liners. If there is any extra batter, you can bake additional cupcakes or a small cake separately.
• Bake: Bake in the preheated oven for about 20 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
• Make the Icing: While the cupcakes are baking, prepare the icing. In a small saucepan, combine the vegan cream cheese, coconut oil, and agave syrup. Gently heat, whisking regularly, until the coconut oil melts. Remove from heat and transfer to a blender or use a hand mixer to blend until emulsified and thick, similar to a mayonnaise-like consistency. Place in the fridge to cool and thicken.
• Cool and Ice the Cupcakes: Once the cupcakes are fully cooled, use a piping bag or a spoon to ice each cupcake. Garnish with a walnut on top.

To Make Your Own Soy Cream Cheese

• Prepare the Soy Yoghurt: Take a 400ml tub of plain, unsweetened soy yoghurt. Line a colander with cheesecloth or muslin, placing a bowl underneath.
• Strain the Yoghurt: Pour the yoghurt onto the cheesecloth and let it drain overnight, covered with a tea towel to prevent anything from falling in.
• Season: By morning, the yoghurt will have thickened into a cream cheese texture. Season with a pinch of salt to taste. Optionally, add herbs or seasonings for extra flavour, making it a versatile spread.

• Preheat the oven to 180°C.
• Cook the pasta according to the package instructions until slightly al dente. Drain and rinse under cold water to stop the pasta cooking and to prevent sticking.
• Prepare the vegetables: Finely chop the greens of the scallions and leeks, finely chop the mushrooms, and cut the broccoli into small bite-sized florets.
• Start the béchamel sauce: While the pasta is cooking, in a non-stick pot, heat the olive oil. Once hot, add the rice flour and whisk for 2 minutes, stirring continuously until golden. Slowly add the soy or rice milk to the roux (the flour and oil mixture), whisking continuously. Add the seasoning (salt, pepper, nutmeg) and the remaining ingredients (nutritional yeast and bay leaves). Bring it to the boil, then reduce to a simmer, whisking often to prevent sticking. Once it reaches the desired thickness, remove the bay leaves, take it off the heat, and adjust seasoning if necessary.
• Cook the vegetables: In a large non-stick pan, heat 1 tbsp of oil over a high heat. Add the scallion and leek greens with a good pinch of salt. Reduce to medium heat and cook for 3-4 minutes until softened. Add the mushrooms and cook for 5 minutes until reduced. Add the broccoli florets and 4 tbsp of water. Bring to a simmer, then cover and steam until the broccoli is just cooked (about 5-8 minutes).
• Assemble the bake: Mix the pasta, béchamel sauce, and cooked vegetables together. Transfer the mixture to an ovenproof dish, smoothing the surface slightly.
• Prepare the topping: Mix the gluten-free breadcrumbs, flaked almonds, 1 tbsp oil, and a pinch of salt and pepper together. Scatter this mixture evenly over the pasta bake.
• Bake: Place the dish in the oven and bake for 20 minutes or until the sauce is bubbling and the crumb topping is golden brown.

• Coconut Lentil Curry:

  Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger. Finely chop the scallions (spring onions). Pick the coriander leaves from the stalks, and finely chop the stalks.

  Heat a large pan on high heat. Once hot, add 1 tbsp of oil and the chopped scallions, ginger, and garlic. Cook for 2 minutes.

  Add the curry powder, turmeric, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly to prevent burning.

  Pour in the coconut milk, add the drained lentils and chickpeas, and stir well. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring occasionally to prevent sticking.

  Taste the curry and adjust seasoning if needed. Add the chopped coriander leaves just before serving.
• Charred Fennel and Broccoli:

  Fill and boil the kettle. Pour the boiled water into a medium saucepan, add a generous pinch of salt, and bring it back to a boil.

  Cut the base of the fennel bulb and slice it in half lengthwise. Then cut each half into 4 chunks, giving you approximately 8 chunks.

  Add the chopped fennel and broccoli to the boiling water. Cook for 4 minutes, then drain and allow them to dry slightly.

  Heat a griddle pan until hot. Add the fennel and broccoli in a single layer and cook on both sides until charred and nice grill lines appear. Remove and set aside.
• Bringing It All Together:

  Take the greens of your choice and mix them well with 2 tbsp of pesto.

  In two bowls, divide the cooked rice. Add a spoonful of kimchi, a spoonful of sauerkraut, some charred broccoli, and fennel to each bowl.

  Top each bowl with a generous serving of the coconut lentil curry. Sprinkle with chilli flakes if desired, and enjoy!

• Place the vegetable stock, 2.5 tbsp of tamari, grated ginger, the juice of 1 lime, and 1 tbsp of maple syrup in a suitably sized pan. Bring to the boil.
• Tear or chop the mushrooms into bite-sized pieces. Heat a pan over high heat. Once hot, add the mushrooms and cook for 2–3 minutes, stirring regularly. If they start to stick, add 1 tsp of water.
• Mix 3 tbsp of tamari, 3 tbsp of water, the juice of 1 lime, and 1 tbsp of maple syrup in a bowl. Add this mixture to the mushrooms and cook for 2 more minutes, or until most of the sauce has been absorbed.
• Once the broth is boiling, reduce it to a simmer. Add the noodles and cook according to the instructions on the packet.
• While the noodles cook, de-seed and finely chop the red chilli and the green part of the scallions. Grate the carrot and wash the bean sprouts in a colander.
• Once the noodles are cooked, use a slotted spoon or tongs to divide them between 4 deep bowls. Ladle the broth into each bowl, ensuring the noodles are just covered.
• Layer the ramen with bean sprouts and grated carrot on each side of the bowl. Top with the chopped scallions and chilli in the centre. Finally, add the mushrooms to the centre of the bowl and sprinkle with sesame seeds. Serve and enjoy!

• To make wonderful porridge you want to think texture, colour and flavour. For example berry compete will bring a brilliant bright purple colour, caramelised banana will bring a slight chew, a caramel note and a lovely banana sweetness.
• Here are 5 principles to making beautiful porridge/ oatmeal
• Know your oats – Oats come in many forms from:
• Oat groats – these are the wholegrain before being steamed and rolled – these take longer to cook and are a little like short grain brown rice
• Steel cut oats where the oat groats have been cut into smaller pieces – like oat groats but in smaller bit size
• Rolled oats – they normally come in 2 forms – jumbo meaning the flake size is larger and the porridge ends up coarser porridge with a little texture OR oat flakes or smaller oat flakes which normally cook quicker and result in a thicker more smoother, baby food like porridge
• Creamy porridge is always better
• Part of the reason why many people see porridge as gruel is that its cooked on water and served with completely plain so it really does taste one dimensional. If you try cooking your porridge with half of your milk of choice and half water it results in a creamier porridge that tastes much more satisfying!
• One of our favourite milks to cook our porridge in is rice milk. Rice milk is naturally quite sweet and mean your porridge end up creamier and sweeter.
• Other ones to try are half hazelnut milk half water as its gives a slight ‘nutella’ like note
• For a more indulgent porridge try cooking your porridge on half coconut milk from a tin and half water.
• Go with what you like – If you’re like our mom and dad they just prefer their oats cooked with water so make sure to go with what you like.
• Think texture and colour when topping and decorating your porridge – porridge itself is quite one dimensional so its important to add variety of texture. Think crunchy, creamy, fruity, nutty and any other texture you like. More below on toppings on point 5.
• Sweet or savoury? Our good friend Mark always likes avocado and seaweed in his porridge or in Japan they have a savoury rice porridge with miso and mushrooms for breakfast. Porridge or oatmeal is a wholegrain that can be seasoned to your liking.
• Toppings are key and a real game changer:
• Crunch – granola – its pretty easy to make – we have lots of recipes here or else we make lots available nationwide
• Nutty – peanut or almond butter or toasted seeds
• creamy – we love coconut yogurt or yogurt of choice
• fruity – try making some fruit compote or stewed fruit of choice
• caramelise bananas – this is so easy to do and is worth while – ensure your bananas are ripe, heat a non stick pan on medium heat, peel and slice the banana lengthwise and place flat side down on the pan, fry till it starts to caramelise, turn and repeat. Serve warm on your porridge for a wonderful treat!

• Full and boil the kettle. Cover the pitted dates with boiling water and leave to soak for 5 mins.
• Mix all the ingredients together for bircher muesli and leave to soak for either 30 mins of else overnight.
• To make the caramelized almonds simply heat a non stick pan on medium heat, once hot add the almonds and cook for 4-6 mins until they start to golden ensuring to stir regularly to avoid burning. Once they are golden, remove the pan from the heat and add the maple syrup and stir quickly to ensure that you coat each nut. Continue to do so for a minute until the maple syrup has started to harden.
• Drain the dates and add to a food processor along with the almond butter, vanilla, water and pinch of salt and blend until it reaches a smooth caramel-like texture.
• Slice the bananas
• To serve
• We like to serve these in clear glasses where we can see the layers.
• At the bottom of each glass add the caramel (divide the amount between 4 glasses)
• Next divide up the bircher muesli, followed by a serving of banana, if you can it look great if you put the bananas facing out around the glass on the inside so you can really see its a banoffee. Add a generous dollop of coconut yogurt and top with some caramelised almonds.
• enjoy!

• Method
• Roughly chop the walnuts into small pieces. Finely grate the carrot, then roughly chop.
• In a large bowl mix together all the ingredients for the chia pudding including the grated carrot and the chopped walnuts (leaving 1 tbsp walnuts aside to garnish). Leave to soak for 30 minutes or overnight in the fridge. Give it a good stir before serving.
• To serve:
• In a jar or clear glass fill it ¼ full of chia pudding, ¼ full of coconut yogurt, ¼ full with another layer of chia, ¼ full with coconut yogurt to top off, sprinkle with chopped walnuts and Enjoy!