• 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!

• Finely chop the spring onions/scallions. Grate the carrot. Chop the tempeh/tofu into small pieces. Finely chop the chilli. Drain and rinse the beans. Finely chop the red and yellow peppers. 
• Put a small non-stick pan on a high heat and add the tempeh blocks with no oil. Cook on both sides till they golden and sear. This will take approx 3 mins on each side. Add 2 tablespoons of tamari and mix well and turn off the heat.
• Put the large non stick pan on a high heat. Once hot add the chopped spring onions and the carrot. Cook for 1 minute while stirring regularly. If anything starts to stick add 2 tablespoon of water and ‘deglaze’ the pan.
• Add the chopped red chilli and peppers to the pan along with a tsp of salt. Mix well and leave to cook for 3-4 minutes.
• Add the drained beans, the 2 tins of chopped tomatoes and the chocolate, the smoked paprika and the remaining 1 tablespoon of tamari. Cook for a further 2 minutes.
• Finely chop the coriander and add and mix through. Serve with the tempeh on top. 

• Preheat oven to 250 C
• If using frozen vegan sausages defrost before using.
• For the toppings, chop up the vegan sausage into roughly 7 slices per sausage. Peel and slice the red onion into half moons, cut the leek in half lengthwise and into half moons (rinse to remove any sediment) chop the courgette and pepper into small bite size pieces, dice half a red chilli (remove the seeds if you like it less spicy).
• Put a large ovenproof frying pan (approx 30cm) on high heat, once hot add the oil and all the prepared veg and generous pinch of salt and sliced vegan sausages. Cook for 7-10 minutes stirring regularly until the onion and leek are nicely softened and the sausages are nicely charred. Remove the toppings from the pan to a bowl and wipe the frying pan clean.
• In a separate bowl mix the sauce ingredients together.
• To make your dough mix the ingredients together in another bowl and then knead dough on a lightly floured surface for 5-10 minutes until it forms a nice smooth elastic dough that is smooth to the touch. Alternatively you can mix it in a stand mixer with a dough hook for 4-5 minutes.
• By hand, flatten, stretch and shape your dough to roughly the size of the frying pan (ensure the pan is oven proof – no plastic) ensuring the dough is nice and thin in the middle. Heat the empty pan over a medium heat and add 1 tsp of oil, then carefully add the dough to the pan, pushing the dough to the edges to cover the bottom of the pan. Working quickly, spread the sauce in an even layer over the dough, then scatter your topping over the sauce. Cook over the heat for 4 – 5 minutes just until the base is nicely lightly browned. Then transfer to the preheated oven at 250 degrees C for 10 minutes.
• Carefully remove from the oven, the handle will be very hot.
• Slide your pizza onto a cutting board slice and enjoy!

• Boil the kettle, then fill a medium pot with the boiled water. Add the noodles and cook according to the instructions on the packet. Once cooked, drain and rinse them.
• Chop the firm tofu into medium-sized cubes. Peel and finely chop the garlic and ginger. Finely chop the scallions (green parts only), mushrooms, and yellow pepper. Drain and rinse the tin of black beans.
• Heat a wide-bottomed, non-stick pan on high heat. Once the pan is hot, reduce the heat to medium. Add the cubed tofu and cook until it starts to brown, turning to sear both sides. Add half of the garlic and ginger, and cook for 2 minutes, stirring regularly. When the tofu is seared, add 2 tablespoons of tamari and 1 tablespoon of maple syrup. If anything starts to stick, add 2-3 tablespoons of water and deglaze the pan. Remove the tofu from the pan and set aside.
• In the same pan, add the chopped yellow pepper, scallions, mushrooms, the remaining ginger, chilli, and grated carrot. Cook for 3 minutes. If anything starts to stick, add 2-3 tablespoons of water and deglaze the pan. Add the black beans, half the can of coconut milk, and the cooked noodles.
• Cook for a further minute or two, stirring to incorporate everything. Turn off the heat. Taste and season with salt. Start with 1 teaspoon of salt and adjust to taste if necessary. Squeeze over the juice of ½ a lime.
• Finely chop the coriander and sugar snap peas and add them to the dish before serving.

• Prepare the Cashews: Place the cashew nuts in a small pot and cover with boiling water. Simmer gently for 5-10 minutes, then drain and rinse.
• Cook the Pasta: Fill a large saucepan with boiling water and add 1 tbsp of salt. Add your pasta and cook according to package instructions.
• Prepare the Vegetables: Peel and finely slice the onion and garlic. Finely chop the mushrooms.
• Cook the Onion and Mushrooms: Heat a large wide bottom pan over high heat. Add 1 tbsp of oil (or a few sprays of oil), followed by the onions and ½ tsp of salt. Reduce the heat to medium and cook for 4-5 minutes stirring until the onions brown slightly. Stir occasionally. Add the chopped mushrooms and garlic and cook for another 4-5 minutes. Stir in the tamari, cook for an additional minute, then turn off the heat.
• Prepare the Cashew Sauce: While the mushrooms are cooking, make the cashew sauce. Add the drained and rinsed cashew nuts and the rest of the sauce ingredients to a blender or food processor. Blend at high speed until smooth. Add the creamy cashew sauce to the pan, then turn the heat to medium. Cook for 1-2 minutes, stirring continuously, to allow the sauce to thicken.
• Combine the Pasta, Sauce & Mushrooms: Drain the cooked pasta, reserving some pasta water. Mix the pasta into the sauce, making sure the pasta is well coated. If the sauce is too thick, add reserved pasta water until you reach your desired creamy texture. If it is too watery, cook for a few minutes stirring constantly to avoid sticking. Taste and adjust seasoning with salt and black pepper as needed. Add the mushrooms and mix through.
• Garnish and Serve: Optionally, garnish with finely sliced fresh red chilli and/or fresh oregano or thyme. Serve hot and enjoy your creamy, comforting pasta!

• Drain and rinse the beans. Peel and finely chop the onion and garlic. Roughly chop the mushrooms.
• Put 3 tablespoons of water into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1-2 minute, stirring regularly. Add the mushrooms into the pan and cook for a further minute. Now add the tamari, and stir fry for 2 minutes. Remove from the heat. 
• In a mixing bowl, add the breadcrumbs, beans and the nutritional yeast and mix well.
• When the mushrooms are done, add them into the bowl and mix. Leave to cool for a minute. Using your hands or a wooden spoon mash and mix so that well mixed. Form this mixture into patties, making sure to really compress them so as to remove as much moisture as possible.
• The patties are now ready to cook. You can either fry them in the pan for 2 minutes on each side till they go golden or grill them in the oven at  180C/F/gas mark and they are also great grilled on the barbecue!
• Serve in your favourite bun bun with whatever tickles your fancy! We went a bit of everything…pesto, cheese, lettuce, tomatoes, gherkins and for real indulgence…caramelised onions. ENJOY, this one is epic!!

• Heat a wide bottomed non-stick pan on high heat. Chop the mushrooms into bite sized pieces. Peel and finely dice the ginger and garlic, finely dice the ½ red chilli, leaving the seeds in if you prefer it hot or removing the seeds for a milder spiced curry.
• Drain and rinse the butter beans. Once the pan is hot add the oil along with the mushrooms, diced ginger and cumin seeds and cook for 2 mins.
• Next add the garlic and chilli and mix through, stirring occasionally. Add in the tamari or soy sauce and thoroughly mix through ensuring to coat each mushroom in the sauce. Add in the butter beans, followed by the chopped tomatoes, coconut milk, curry powder and ground black pepper and cook for a minute bringing the temperature up, while stirring occasionally.
• Taste and adjust the seasoning to your liking by adding more salt, black pepper or lime juice.To finish add in the baby spinach and allow it to wilt down for 1 minute.
• Serve with your favourite grain of choice, we used a pre cooked brown rice and served this beautiful curry with some pickled red onions and some coriander shoots. Enjoy!

• Cook the pasta:

  Fill a pot with 3L of water and bring it to the boil (using a kettle will speed things up). Once boiling, reduce to medium heat and add 1 tbsp of salt.

  Add the dried pasta and cook according to the pack instructions.
• Prepare the vegetables:

  Drain and rinse the lentils and jackfruit. Peel and finely dice the onions and garlic. Finely dice the carrot. Chop the mushrooms into small, bite-sized pieces. Slice the jackfruit into thin, bite-sized strips.
• Cook the aromatics:

  Heat a wide-bottomed non-stick pan on high heat. When hot, add the chopped onion and fry for 3-4 minutes until it starts to brown.

  Add the garlic, diced carrots, and a pinch of salt.

  Reduce the heat to medium and cook for 3-4 minutes, stirring regularly.

  If the mixture starts to stick, add a couple of tablespoons of water to deglaze the pan using a wooden spoon.
• Cook the mushrooms and jackfruit:

  Add the mushrooms and jackfruit to the pan and cook for 3-4 minutes, stirring occasionally, until they start to char.

  Add tamari and mix well so that the mushrooms and jackfruit absorb the umami flavour.
• Drain the pasta:

  Once the pasta is cooked, drain it but reserve 50ml of pasta water to dilute the sauce later if needed.
• Finish the Bolognese:

  Add the drained lentils, chopped tomatoes, tomato purée, and the remaining salt and pepper to the pan.

  Bring the mixture to a boil, then lower to a simmer. Cook for 5 minutes, stirring occasionally to allow the flavours to meld.
• Combine pasta and sauce:

  Add about 50ml of the reserved pasta water to the sauce, then stir in the cooked pasta. Mix well to combine.
• Add basil:

  Remove the basil leaves from the stalks. Finely chop the stalks and add them to the sauce.

  Taste and adjust the seasoning as needed.
• Serve:

  Garnish with fresh basil leaves and enjoy your meaty spaghetti Bolognese!

• Method;
• Preheat oven to 250 C Fan assisted
• Boil the cashews for 10 mins. Drain and rinse well and set aside.
• While the cashews are boiling make your dough; into a mixing bowl add the flour and water along with a small pinch of salt. Mix the flour, water and the salt together in a bowl and bring together to a rough dough. Transfer it to a lightly floured surface and knead for 5-10 minutes until it forms a nice smooth elastic dough, smooth to the touch. You could alternatively use a stand mixer with a dough hook for 4-5 minutes.
• Peel the courgette into long thin ribbons using a wide peeler ; approx 16 – 20 slices. Leave asparagus whole, trimming stalk so they are about 10cm
• Mix the pesto and tomato paste together
• To make the cashew feta; add the cashews to a high speed blender along with the milk, lemon juice and ⅓ tsp of salt and blend till smooth, remove and set aside. rinse the blender, then make the mint and chili oil.
• Divide the dough into 2 balls. Roll each dough into approx 30 x 20cm oval shape and transfer to two lightly oiled baking trays.
• To assemble the pide;
• Spread approx 4 Tbsp or half of the pesto tomato mixture over each dough, leaving 3cm uncovered all the way around.
• Add 4-5 tsp of feta dotted over the pesto.
• Toss the asparagus and courgette ribbons in 1 tbsp of oil and pinch of salt. Roll up 2 ribbons of courgette each,into little swirls.
• Add the courgette rolls and asparagus over the feta covering the pesto and feta, keeping the asparagus lined up at an angle, making a nice pattern.
• Fold back the uncovered dough all the way around, making a canoe shape, leaving the filling mostly uncovered. Pinch the pastry at both ends to keep it sealed during baking. Bake for 10 -12 mins until the dough is nice and golden. Rotate the trays once during cooking so it cooks evenly.
• Serve with your favourite summer salad. Enjoy!

• Heat a non-stick pan on high heat. As it heats up, roughly chop the mushrooms, and finely dice the ginger.Drain and rinse the chickpeas and butterbeans.
• Add 1 tbsp of oil to the pan along with the chopped mushrooms and ginger and leave to fry.Into the blender jug add the garlic, chopped tomatoes, coconut milk, cashew nuts, roasted red pepper, curry powder, garam masala, salt and blend till super smooth.
• Give it the time to get a super smooth sauce.Stir the mushrooms and add the tamari/ soy sauce and mix well so that each mushroom is well infused with the umami flavour. 
• Add the drained chickpeas and butter beans along with the sauce and mix well.Taste and adjust the seasoning to your liking by adding some salt, ground black pepper or lime juice.
• Serve with some quick cooked brown rice and some chopped coriander or basil for a delicious quick dinner.

• Preheat the oven to 200 degrees c
• Roughly chop the almonds or pulse in the food processor or put in a zip lock bag and bash with the bottom of a mug until coarse and put on a baking tray and coat with 2 tbsp of tamari and 2 tbsp of maple syrup, roast in the preheated oven for 10 mins.
• Slice the leek and give the green part a good wash as often sediment hides here, (if using onions peel and finely dice them) and peel and dice the garlic. Roughly slice the mushrooms, remove the sage leaves and thyme leaves from their stalks, finely chop the sage leaves and set aside.
• Grate the flesh of the pumpkin or squash (discard the skin or keep for a stock)
• Roughly chop the cooked chestnuts
• Place a large non-stick pan on high heat. Once warm add 1 tbsp of oil and add the chopped leek and fry for 3-4 mins stirring occasionally, add the garlic and mushrooms and grated squash/pumpkin and pinch of salt- cook for 7-10 mins stirring regularly.
• Add the cooked chestnuts and tamari, the thyme and sage leaves, and salt and black pepper and cook for a further 3-4 mins. Remove from the heat and add the cooked couscous and almonds and mix through. Make sure to taste and adjust the season to your liking.
• To roll the wellington:
• Roll out one of the sheets of puff pastry, keeping it on the parchment paper and carefully add half the filling into the centre of the pastry lengthwise,leaving ⅓ at either side empty and leaving approx 3-4 cm at either end to wrap. Using either your clean hands or 2 spoons compact the filling so that it is firm and holds its shape firmly. This is very important so that once the wellington is cooked it holds its shape. Wash your hands and fold the pastry over on one side and fold the other side over ensuring to cut off any excess pastry so that it cooks fully. Imagine you are wrapping a present however you have to be careful as the more you handle the pastry the softer and harder to work with it gets. Once the wellington is wrapped, carefully roll it over so that the seam is at the bottom. Lift the parchment paper with the wellington and place on a baking tray. You can cut decorations with any leftover pastry cuts. Gently score the pastry in a criss cross pattern and place any pastry decorations on top. Brush with some oat milk or plant milk of choice to help it golden in the oven.
• Baking in the oven for 30-45 mins until nicely golden all over.
• While the wellington is in the oven let’s make the red currant jus.
• Put a medium saucepan on high heat and add in all the ingredients, bring to a boil and using a whisk try to break down the red currants so they release their pectin which will help thicken the sauce as it reduces. Leave to reduce until it reaches a thick sauce and reduces by about ⅔’s. This should take about 20 mins – you can simply stir it occasionally.
• NOTE: if you can’t find fresh red currants, simply leave out the red currants and the maple syrup and replace with 2 tbsp of red currant jelly and repeat the process.
• Remove the wellington from the oven when it is golden brown. Easiest way to slice is to use a serrated knife. Each willington should give 6 slices. Serve with the red currant jus, and some roasted potatoes, brussel sprouts and cranberry sauce – enjoy!

• Break up the dark chocolate into small pieces and place them in a bowl.
• In a saucepan, add the cream and the orange zest, being careful to avoid the white pith, which can be bitter. Heat on medium until it reaches a gentle boil.
• Pour the heated cream over the chocolate and leave it for 2 minutes. Then stir until the mixture is well combined and richly chocolatey.
• Chill the mixture in the fridge for about 20 minutes, or until it’s firm enough to roll.
• Roll the chilled mixture into small balls, handling them as little as possible to prevent them from melting. Return the balls to the fridge to harden while you prepare the toppings.
• Peel and finely chop the pistachios. Place the chopped pistachios, desiccated coconut, cacao powder, and freeze-dried raspberries into separate bowls.
• Roll the hardened truffles in the prepared toppings for a decorative and varied finish.
• Package your truffles in a small box or clear bag, add a label, and they're ready to enjoy!

• Wash and quarter the brussel sprout and put in a sauce pan with salted water and boil for 10 mins.
• Heat a non-stick frying pan on high heat and rip the mushrooms into thin strips. Once the pan is hot add 1/2 tbsp of oil and cook the mushrooms for 5 mins. Using a clean smaller pan, compress the mushrooms to encourage more evaporation and browning – this will result in more flavour. Turn the mushrooms until they are brown on both sides, add in the gravy and tamari and ensure each mushroom is popping with flavour. Remove the mushrooms. Drain and rinse the brussel sprouts and put the frying pan back on high heat. Add ½ tbsp of oil, once hot and add the brussel sprouts and fry until they start to brown on both sides, to add more flavour. Remove and set aside.
• Layout the 4 slices of bread, spread mayo on 2 sides and cranberry sauce on the other sides. Divide the brussel sprouts between the 2 sandwiches ensuring there is a thin layer. Layer on the stuffing, followed by the mushrooms, and top with the sauerkraut.
• Put the top on the sandwich and butter the outside layer of the top of the sandwich with a thin layer of plant based butter. Heat the frying pan on medium heat and put the butter side down on the pan and fry for 2-3 mins until golden. Butter the top side of the sandwich and turn and repeat until both sides are perfectly golden!Slice and enjoy!

• Into a blender, add all the ingredients for the cheese and blend until super smooth. Taste and adjust the seasoning to your liking.
• If the mixture is too thick, add more plant milk or water until you achieve a lovely texture. If it’s too thin, add a little more root veg and blend until smooth. Make sure to season to your liking.
• Heat a non-stick pan over medium heat. Add a tortilla and spread a generous amount of the cheese across the entire surface.
• Layer the Christmas veg, stuffing, and cranberry sauce on top of the cheese. Fold the tortilla over and ensure both sides are browned and crispy.
• Transfer to a chopping board, cut in half, and enjoy!

• Pour 1 litre of water into a kettle and boil. Once boiled, add your teabags of choice along with the sugar.
• Stir until the sugar dissolves and the teabags infuse their flavour—this should take about 5 minutes. Remove the teabags and discard them.
• Leave the tea to cool, ensuring it’s below 37°C (body temperature). If it’s hotter, it could kill the scoby.
• Add the scoby and the previously brewed kombucha into a jar. Cover with a clean tea towel and leave to ferment for 10-15 days, away from direct sunlight, at room temperature.
• After 10-15 days, remove the scoby, and your kombucha is ready to drink!

• Preheat the oven to 190°C.

  Boil the kettle and pour the boiled water over the cashews, ensuring they are fully submerged. Leave them to soak for 10 minutes.
• Prepare the vegetables:

  Fill a large saucepan with water, add a good pinch of salt, and bring it to a boil.

  Meanwhile, peel and slice the onions into long strips.

  Slice the pepper, courgette, and carrots into small bite-sized pieces. Cut the top off the head of garlic.
• Roast the vegetables:

  Divide the vegetables between two baking trays, toss with 2 tablespoons of oil and a pinch of salt, and roast for 25 minutes at 190°C.
• Cook the pasta:

  Add the wholemeal pasta to the boiling water in the saucepan and cook according to the package instructions.
• Make the cashew cream:

  While the pasta is cooking, drain and rinse the soaked cashews.

  Add them to a blender or food processor along with the remaining cashew cream ingredients (water and vinegar) and blend until smooth.
• Prepare the sauce:

  Drain and rinse the cooked pasta, then set it aside. Remove the roasted vegetables from the oven.

  Squeeze the baked garlic cloves out of their skins and add them to the cashew cream along with the tin of chopped tomatoes, 1 tsp of salt, and a pinch of black pepper. Blend until smooth.
• Assemble and bake:

  Add the roasted vegetables to the cooked pasta and mix them together with the sauce.

  Transfer the mixture to a baking dish and bake in the oven for a further 10 minutes.
• Serve:

  Serve the pasta bake with bread and salad for a delicious lunch, dinner, or even breakfast!

• Prepare the veg:

  Roughly chop the vegetables into bite-sized pieces.

  Place them in a large bowl or saucepan, add the salt, and mix well.

  Bash the veg with a saucer for about 2 minutes, then let it sit for 1-2 hours (or even overnight).

  Afterward, rinse the salt away and place the veg back in the bowl or saucepan.
• Make the sauce:

  Peel the garlic cloves. Combine all the sauce ingredients and blend until smooth.

  Pour the sauce over the salted vegetables, then add the gochugaru or paprika/chilli mix and mix everything thoroughly.
• Ferment:

  Transfer the veg mixture into a jar or fermentation vessel, ensuring the veg is fully submerged under the sauce and natural juices. This is crucial as it allows the lactic acid fermentation process to occur.

  Leave the kimchi to ferment on the counter for 2-3 days until it starts to bubble.

  Taste it; if you prefer it more acidic, leave it to ferment longer. The longer it ferments at room temperature, the more acidic it becomes.

  Once satisfied with the flavour, transfer it to the fridge, where it will keep for many months, even years!

Notes:

• Check your kimchi every few days to ensure the vegetables remain submerged in the liquid. If the top layer is exposed to air and starts to spoil, simply scrape it off; the rest should be perfectly fine.
• Time and temperature are the secret ingredients for fermentation. The longer you let it ferment, the more intense and acidic the flavour becomes. Warmer temperatures will speed up the process.

• Remove the outer leaves of the cabbage if they appear wilted or sad, but save them—they’ll be used later to help keep your ferment submerged in liquid, which is very important.
• Slice and chop the cabbage as finely as possible, into bite-sized pieces. Weigh the cabbage to apply the 2% salt rule. For 400g of cabbage, you’ll need 8g of salt.
• Transfer the chopped cabbage and salt into a large bowl and massage thoroughly. The cabbage should begin releasing its liquid. You can also use the bottom of a mason jar to press down and help release more liquid.
• Carefully pack the salted cabbage into your jar, pressing it down firmly with your fingertips to ensure there’s some room left at the top. Pour water over the cabbage until it is just submerged. Use the reserved cabbage leaves to form a “plug” that keeps all the cabbage below the liquid. Some prefer to close the jar, but we recommend leaving it slightly open. Be sure to date your jar.
• Leave the sauerkraut to ferment for 3-5 days before tasting. Check every few days to ensure the cabbage stays submerged in the liquid. If the top layer, exposed to air, starts to spoil, simply scrape it off—the cabbage below should still be perfectly fine to eat.

Note:

• Time and temperature are key to fermentation. The longer it ferments, the stronger and more acidic the flavour. Warmer temperatures will speed up the fermentation process. Typically, sauerkraut is ready within 1-2 weeks at room temperature.

• Peel and finely dice the onions, garlic and ginger, finely dice the chilli removing the seeds and white pit if you prefer it to be less spicy. Drain and rinse the beans.
• Heat a wide bottomed pan with a lid on high heat. Once hot add the desiccated coconut, cumin seeds, onion, garlic, ginger and chilli and fry, stirring regularly until the coconut starts to brown and smell like brown sugar. Add in the precooked rice along with half the veg stock and put a lid on it and allow it to steam for 2-3 mins
• Take the mint leaves off their stalk and finely chop, pour the yoghurt into a bowl and add the chopped mint, juice of ½ a lime, maple syrup, pinch of salt and mix through, taste and adjust the seasoning to your liking. Squeeze juice of half the like on top of the biriyani, taste and mix through, taste and adjust the seasoning to your liking.
• Squeeze juice of half the like on top of the biriyani, taste and mix through, taste and adjust the seasoning to your liking. Finely dice the fresh coriander and shook the pomegranate (remove the seeds from the pomegranate).
• Easiest way to do this is to stand the pomegranate with crown facing the sky, slice across the equator of the pomegranate or the middle, hold the half a pomegranate over a large bowl with the open side facing the bowl, get a wooden spoon and take your anger out and bang the seeds out. Repeat with the other half and remove any white pit as this can be quite bitter.)Decorate with the fresh coriander and the pomegranate seeds – serve with the mint raita

• Prepare the base:

  Chop the vegan butter into small 2 cm cubes and add to a food processor along with the biscuits.

  Blend until the mixture comes together, and the biscuits have a breadcrumb-like texture.

  Line a baking tray approximately 30 cm x 15 cm x 4 cm with baking parchment.

  Pour the biscuit mixture into the lined tray and spread it out evenly, compressing it well to ensure it holds its shape once set.

  Place the tray in the fridge or freezer to set while you make the lemon curd.
• Make the lemon curd:

  Cut the vegan butter into small cubes and add it to a medium saucepan over medium heat.

  Once melted, add the oat milk and caster sugar, and stir until combined.

  Sift in the flour and bring the mixture to a gentle simmer, stirring continuously with a whisk.

  Add the lemon zest and lemon juice, and continue stirring until the curd thickens.

  Once the curd has reached a glossy consistency and is thick enough to stay on the whisk, remove it from the heat.

  Pour the curd over the biscuit base and return to the fridge to set while you make the meringue.
• Prepare the meringue:

  In a stand mixer, add the chickpea water (aquafaba) and whisk with a balloon whisk attachment at high speed until stiff peaks form (this should take about 5 minutes).

  Gradually add the caster sugar and cream of tartar, and whisk until the mixture becomes thick, stiff, and glossy.

  Transfer the meringue to a piping bag and pipe it over the lemon curd layer, creating thin, even points until the entire surface is covered.

  Using a blow torch, caramelise the tips of the meringue until golden and caramelised.

  Allow the dessert to cool for a few minutes before cutting and serving.

• Peel and finely chop the onions and garlic. Finely dice the carrots. Slice the leek lengthwise, rinse thoroughly to remove any sediment, then slice it into 2-cm rounds. Drain and rinse the chickpeas and lentils.
• Heat a 5-litre non-stick pot on high heat. Once hot, add the diced onions and cook until they start to brown around the edges, stirring occasionally.
• Add the garlic and diced carrots, along with a pinch of salt. Cook for 2-3 minutes, stirring occasionally.
• Add the chopped leek and 4 tbsp of water. Stir, cover with a lid, and let it sweat for 5 minutes. This will speed up the cooking process and help release the vegetables' sweetness.
• Remove the lid and add the split red lentils, vegetable stock, and 1 litre of water. Stir, cover, and cook for 20 minutes, stirring occasionally.
• While the lentils cook, halve the cherry tomatoes, finely slice the pak choi, and chop the fresh coriander or herb of choice.
• After 20 minutes, remove the lid and add the cooked chickpeas, lentils, tamari, curry powder, cherry tomatoes, pak choi, and fresh herbs. Squeeze the juice of half a lime into the pot and stir.
• Taste the stew and adjust the seasoning with more salt, pepper, or lime juice as needed.
• Bring the stew to a boil over high heat. Once done, remove from heat.
• Serve hot with your favourite grain or sourdough bread. The stew will keep for 2 days in the fridge and freezes well.

• Peel and finely dice the onion, garlic, and ginger. Drain the tins of chickpeas and slice the red pepper, removing the seeds.
• Heat a wide-bottomed non-stick pan on high heat. Once hot, reduce to medium heat.
• Add the diced onion and ginger to the pan and fry for 2-3 minutes until they begin to brown. If they start to stick, add a couple of tablespoons of water to deglaze the pan.
• Add the cumin seeds, garlic, red pepper, and 1 tsp salt. Fry for another 2 minutes until the pepper softens.
• Add the turmeric, garam masala, cinnamon stick, and black pepper. Cook for 1 minute to toast the spices.
• Add the veg stock, tamari, and chopped tomatoes. Bring to a boil, then add the baby spinach, chickpeas and stir well.
• Sift in the gram flour and mix through.
• Garnish with finely sliced chilli and a squeeze of lemon juice.
• Serve with toasted pitta bread or your favourite grain.

• Peel and finely dice the onion, garlic, and ginger. Drain the tins of chickpeas and slice the red pepper, removing the seeds.
• Heat a wide-bottomed non-stick pan on high heat. Once hot, reduce to medium heat.
• Add the diced onion and ginger to the pan and fry for 2-3 minutes until they begin to brown. If they start to stick, add a couple of tablespoons of water to deglaze the pan.
• Add the cumin seeds, garlic, red pepper, and 1 tsp salt. Fry for another 2 minutes until the pepper softens.
• Add the turmeric, garam masala, cinnamon stick, and black pepper. Cook for 1 minute to toast the spices.
• Add the veg stock, tamari, and chopped tomatoes. Bring to a boil, then add the baby spinach, chickpeas and stir well.
• Sift in the gram flour and mix through.
• Garnish with finely sliced chilli and a squeeze of lemon juice.
• Serve with toasted pitta bread or your favourite grain.

• Put the quinoa on to boil with the water and a pinch of salt. Bring to the boil, then reduce the heat to a simmer with the lid slightly ajar.
• Once nearly all the water has evaporated, remove the pot from the heat, cover with a lid, and let it steam for 10 minutes. The quinoa will fluff up.
• Wash the greens, remove the tough centre veins, and roughly chop into bite-sized pieces. Steam for 3 minutes until softened but not overly cooked, turning occasionally for even cooking. Set aside.
• Chop the tofu into ½ cm cubes. Peel and finely chop the ginger, deseed and chop the chilli (or leave the seeds for more spice), and chop the tomatoes into bite-sized pieces.
• Heat a non-stick pan over high heat. Add the ginger and chilli, frying for 1–2 minutes. If it sticks, add 2 tbsp water and scrape up any browning with a wooden spoon.
• Add the tofu and sesame seeds, frying for 4 minutes and stirring regularly until golden on all sides. Add more water if necessary.
• Pour in the tamari, stirring to coat the tofu evenly. Turn off the heat.
• Add the steamed greens, tomatoes, and lime juice to the pan. Stir well and cook for another 3–4 minutes.
• Serve the quinoa in bowls with the tofu, greens, and sesame mix on top. Sprinkle with nutritional yeast if desired.

• Prepare the coffee

  Brew a strong cup of coffee and mix in 3 tbsp of icing sugar. Stir well to dissolve the sugar.
• Whip the cream

  Whip the vegan cream until stiff peaks form. Add 3 tbsp of icing sugar and mix well.
• Soak the biscuits

  Dunk each digestive biscuit in the sweetened coffee 2-3 times, depending on how firm the biscuits are. The goal is to let the biscuits soften and absorb the coffee until they reach a sponge-like consistency after soaking.
• Assemble the tiramisu

  Use a baking tray approximately 25cm x 25cm x 3cm (or 9 x 9 inches x 1 inch). Lay a single layer of soaked biscuits at the base of the tray.

  Spread a generous layer of whipped cream on top, followed by a dusting of cocoa powder.
• Add another layer

  Repeat the process by adding another layer of soaked biscuits, followed by another layer of cream and a generous dusting of cocoa powder.
• Serve

  Your tiramisu is ready to serve immediately. Enjoy!

• Peel the pumpkin and remove the seeds. Slice the flesh of the pumpkin into small bite sized pieces. Add them to a baking tray and bake for 25 minutes until cooked through.
• Add the biscuits to the food processor and blend until they reach a breadcrumb like consistency (approx 1 minute). Add the coconut oil and vanilla extract (if using) and blend until incorporated (approx 30 seconds).
• Transfer the blended base ingredients to a lined spring form pie dish. A spatula is easiest to ensure you get everything out of the food processor. Using a spoon spread it around evenly. Use the back of the spoon to compact it till it becomes firm and compact.
• Wipe out the food processor. Add the roasted pumpkin to the food processor along with all the rest of the filling ingredients and blend until nice and smooth.
• Using a silicon spatula transfer the filling onto of the base. Spread out so smooth and even.
• Over a medium heat, heat a frying pan and add the roughly chopped nuts, stirring continuously for 2-3 minutes. Add the maple syrup and keep moving the nuts around in the pan until the nuts are completely coated in the sizzling syrup and begin to crystallise. Remove from the heat. Once slightly cooler, scatter over the top of the pumpkin filling.
• Pop in the fridge for an hour before slicing up. Enjoy!

• Start the Pickle:

  Peel and finely slice the red onion into strips. Slice the green chillies into thin rounds, removing the seeds if you prefer it less spicy.

  Add them to a large glass with a pinch of salt, the vinegar, maple syrup, and enough water to submerge the onions and chillies.

  Leave to pickle while you prepare the rest of the dish.
• Toast the Spices:

  Heat a wide-bottomed non-stick pan on high heat. Once hot, add the cumin seeds, coriander seeds, and cardamom pods. Toast for 2-3 minutes until the cumin seeds start to pop.

  Remove from the pan and crush into a powder using a pestle and mortar or by placing in a zip-lock bag and using the bottom of a mug.

  Remove any large pieces of cardamom skin and discard.
• Prepare the Curry:

  Heat the pan again on high.

  Slice the spring onions into thin slices, peel and finely dice the ginger and garlic, and finely chop the chilli (remove the seeds for less heat).

  Add 1.5 tbsp of oil to the hot pan along with the spring onions, ginger, garlic, and chilli, and fry for 2-3 minutes.
• Add Tomatoes and Beans:

  Quarter the cherry tomatoes and add them to the pan with a pinch of salt, mixing well.

  Drain and rinse both the black-eyed beans and black beans, then add them to the pan, stirring to combine.
• Spice and Simmer:

  Add the turmeric, garam masala, chilli powder, and black pepper to the pan and cook for 1-2 minutes, stirring well.

  Then, add the chopped tomatoes, coconut milk, 1 tsp of salt, and 1 tbsp of mango chutney.

  Mix and heat through, stirring occasionally.

  Add the baby spinach and the juice of ½ lime, then taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
• Prepare the Cucumber Pickle:

  While the curry is simmering, slice the cucumber in half lengthwise, then cut into thin strips.

  Drain the pickled onions and chillies, and mix them with the cucumber in a bowl, saving the pickling brine for future use.
• Serve:

  Heat the naan bread.

  Serve everything on a large platter with the curry, cucumber pickle, and naan bread, and enjoy with a dollop of mango chutney!

• If you are using frozen puff pastry ensure it is properly thawed first
• Preheat the oven to 180C.
• Peel and finely chop the onion (half moons work well) and garlic. Roughly chop the mushrooms into slices.
• Roughly chop the mushrooms into slices.Put a large wide bottomed frying pan on a medium heat and leave to warm up. Once it is hot, add 1 tbsp oil along with the onions, garlic and mushroom. Cook the veg for about 10-15 minutes stirring regularly until they start to char. 
• In a bowl mix together the balsamic vinegar, maple syrup, tamari and whisk it together using a fork. Add to the veg and leave to reduce for a further 3 minutes.
• Remove from the heat and allow to cool slightly. Take the thyme leaves from the sprigs and add half of them to the veg and mix through.Line a medium sized baking tray (approximately the size of the sheet of puff pastry) with baking parchment.
• Transfer the cooked veg and spread out evenly. Fit the sheet of puff pastry to fit the size of the baking tray and carefully place on top tucking in any edges (if your tray is smaller than the puff pastry sheet you will need to cut it slightly)
• Put in the preheated oven and bake for 20-30 minutes until the pastry starts to golden up.
• Remove the dish from the oven, put a board that is slightly bigger than the pan on top of it and invert so that the pastry is now on the bottom and the cooked veg on top. Garnish with the remaining thyme leaves, slice and enjoy!

• Make the mushrooms:

  Rip or slice the mushrooms into long chunky slices. Peel and finely dice the garlic.

  Heat a wide-bottomed pan over high heat, and once hot, add 1 tbsp of oil. Add in the mushrooms and compress with a clean pan to increase the sizzle and evaporate some of the water for a meatier texture. Leave to cook for 3-4 minutes until they start to brown on one side.

  Stir the mushrooms and add in the garlic, tamari, maple syrup, smoked paprika, and ground coriander. Mix through.

  Drain and rinse the black beans and add them to the pan along with ½ tsp of salt.

  Add 2 tbsp of water to deglaze the pan and incorporate any bits stuck to the pan.
• Pickle the onions:

  Peel and slice the red onion into long strips.

  Add to a glass with the vinegar, 50 ml of water (enough to submerge), and a pinch of salt.

  Leave to sit and pickle while you make the pumpkin cheese.
• Make the nacho cheese:

  Add the cooked pumpkin to a food processor along with the rest of the nacho cheese ingredients. Blend until super smooth.

  Taste and adjust to your liking, adding more water if needed to achieve a smooth but not too runny texture.
• Assemble the quesadillas:

  Cut the avocado in half, spoon out the flesh, and slice into long strips.

  Heat the pan back on medium heat and add a tortilla to the pan.

  On half of the tortilla, spoon on 2-3 tbsp of pumpkin cheese sauce, half of the mushroom and black bean mix, a few slices of avocado, and some pickled red onions. Drizzle with 2 tbsp of pumpkin cheese on top.

  Fold over the tortilla and cook on both sides until golden brown.

  Carefully remove from the pan onto a chopping board and slice in half.

  Repeat with the remaining tortilla and enjoy!

• Preheat the oven to 180°C.
• Core and chop the apples and pears into bite-sized pieces, leaving the skins on. Place them in a pot with the frozen blueberries, water, cinnamon, and ginger.
• Bring the fruit mixture to the boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the fruit has softened and broken down.
• In a bowl, thoroughly combine all the crumble ingredients, including the oats, desiccated coconut, ground almonds, nuts, seeds, sunflower oil, and maple syrup, until well mixed.
• Transfer the stewed fruit mixture to a 30 cm crumble or ceramic dish, spreading it evenly. Evenly distribute the crumble topping over the fruit, then bake in the preheated oven for about 25 minutes or until the topping is golden.