• Prepare the pasta: Cook the macaroni according to package instructions. Drain and set aside.
• Make the sauce: In a blender or food processor, combine the pumpkin/ pumpkin puree, cashews, nutritional yeast, almond milk, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
• Heat the sauce: Pour the blended sauce into a saucepan and heat over medium-low heat, stirring frequently until the sauce thickens slightly (about 5-7 minutes). You want it to be warm but not boiling.
• Prepare Bread Crumb Topping: Combine the bread crumbs with oil, salt, and either chopped fresh thyme leaves (ensure to remove leaves from stalk) or dried thyme.
• Combine pasta and sauce: Add the cooked pasta to the sauce and stir until the pasta is fully coated.
• Assemble Dish: Transfer the pasta mixture to a casserole dish (24cm x 16cm x 4cm deep) , level it out, and evenly spread the bread crumb topping over it.
• Bake: Bake for 5 minutes in the oven or until the bread crumbs are golden brown or 3-5 minutes in an airfryer or until the breadcrumbs go golden.
• Serve and enjoy!

Melt Chocolate, layer into mould and freeze

• Chop the chocolate into small pieces and melt using a bain marie or microwave.
• Divide between all the squares in the mould. You want to fill each square approx ⅓ full with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups.
• Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.

Make pistachio layer and layer on

• Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
• Once the chocolate is set, remove from the freezer and spoon a small amount of the pistachio butter onto each square. Again it should fill approx ⅓ of each cup, so now with the chocolate and pistachio butter the cups in the mould should be ⅔ full.

Blend nuts and dates

• Clean the food processor bowl and blend the almonds until they reach a bread crumb like consistency. Add the pitted dates and coconut oil and pinch of salt and blend until they come together into a smooth unified ball. This should take 2-3 mins.

Fill and cool to set

• Carefully divide this mixture between each of the squares, filling each one.
• Put in the fridge to set for 20 mins before removing each square and enjoying!

• Make the base juice: Peel the lemons and oranges. Juice the beet, kale, cucumbers, apples, oranges and lemon along with the ginger and turmeric.
• Add the rest of the ingredients: To the juice add the black pepper to help with the absorption of the main antioxidant in the curcuman in the turmeric, the coconut water, apple cider vinegar, chia seeds and the tart cherry juice.
• This drink is the perfect balance between sweet and savoury and it literally looks like blood. That is part of the reason why beetroot juice is so good and helps dilate your blood vessels encouraging optimum oxygen delivery!

Prep the veg

• Peel and dice the onion, garlic and ginger. Carefully chop the pumpkins, remove the seeds and slice into bite sized pieces leaving the skin on. Finely dice ½ red chilli.
• Slice the carrots into rounds that are approx 1cm thick

Cook your base flavours

• In a large saucepan approx 5L add 1 tbsp of oil and put on high heat. Once hot add in the onion and ginger and cook for 3-4 mins. Add in the garlic and chili and cook for a further 3 mins.

Add in the carrots and pumpkin

• Next add in the sliced carrot and pumpkin followed by a generous pinch of salt and mix well. Add in 3 tbsp of water and mix well, reduce the heat to medium and put the lid on and leave to sweet for 5 mins without stirring.

Add in the rest of ingredients

• Add in the water, coconut milk, tamari and juice of ½ lemon and bring to a boil and leave to boil for 5 mins stirring occasionally.

Blend till smooth

• Using an immersion blender or stick blender blend the soup till super smooth. Taste and adjust the seasoning to your liking by trying to balance out the flavours by adding more salt, black pepper, lemon juice, tamari or chilli.

Serve and enjoy

• Serve with some fresh sourdough and a drizzle of coconut milk and enjoy!

• Pick and Clean elderberries : pick the elderberries and give them a good wash.
• Boil the elderberries with the syrup: In a large saucepan add 500ml of just boiled water along with the chicory root syrup, 1 tbsp cinnamon and the elderberries and bring to a boil, once boiling reduce to a simmer and leave to cook for 30 mins. Give it the occasional stir to avoid it catching and burning.
• Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to a fermentation jar or big pot along with the elderberry mixture and leave to cool the mixture down to lukewarm temperature (below 40 degrees celsius)
• Prepare the fruit and leave to bulk ferment: Chop the apple, lemon and ginger. And add to the fermentation jar or elderberry mixture along with the 2 tbsp of white wine vinegar and give them a gentle mix.

Start Fermentation:

• Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and start secondary Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the elderberries to draw out all the flavour you can. Seal the bottles tightly.
• Ferment Further: Leave the bottled probiotic elderberry soda at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.

Serve:

• Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!

• Start by filling a large saucepan with water and add 2 tbsp of salt and bring to a boil. Cook the pasta as per the pack instructions.
• To a blender add the roasted red pepper, tofu, cashew nuts, oil, spicy red pepper pesto and 2 tbsp of pasta water and blend till smooth.
• Drain and rinse the pasta and add back to the pan along with the sauce and cook on medium heat until it is hot.
• Taste and adjust the seasoning to your liking.
• Serve with some chilli flakes and a drizzle of olive oil for a delicious meal.

Prepare the aromatics:

• Peel and finely chop 2 cloves of garlic and a 10g (0.35 oz) piece of ginger. Finely chop 4 scallions (green onions), removing any limp outer leaves, and chop ½ a green chilli.

Drain the beans and lentils:

• Drain and rinse the 400g (14 oz) tin of butter beans and 400g (14 oz) tin of cooked lentils thoroughly.

Prepare the vegetables:

• Chop 10-15 cherry tomatoes in half. Finely dice 100g (3.5 oz) of broccoli and 1 small courgette (zucchini).

Steam the greens:

• Fill and boil the kettle, then pour it over 100g (3.5 oz) of baby spinach (or rocket), the diced broccoli, and the diced courgette. Leave to sit for 5 minutes with a lid on.

Blend the sauce:

• Drain the spinach, broccoli, and courgette, then add them to a blender along with 1 x 400g (14 oz) tin of coconut milk (reserving 3-4 tbsp for garnish), ¾ lime juice, 2 tablespoons of curry powder, 2 teaspoons of ground cumin, 1 teaspoon of salt, 2 tablespoons of tamari/ soy sauce, 1 tablespoon of maple syrup, and ½ teaspoon of black pepper. Blend until smooth.

Cook the sauce:

• Pour the blended sauce into a medium saucepan or frying pan and heat on high heat. Taste and adjust seasoning to your liking.

Add the remaining ingredients:

• Once the sauce is warm, add the drained butter beans, lentils, and halved cherry tomatoes. Stir to combine.

Simmer the curry:

• Bring the curry to a boil, stirring occasionally to ensure it doesn’t stick to the pan. Once boiling, reduce the heat and simmer for 2 minutes.

Garnish and serve:

• Remove the curry from the heat and garnish with chilli flakes, pickled red onions, and freshly chopped coriander (cilantro). Serve hot.

• Pick and Clean blackberries : pick the blackberries but do not rinse as the natural yeasts on them are essential for fermentation.
• Boil the Water and sugar: In a large bowl add 500ml of just boiled water along with the sugar and give it a good stir until all the sugar has dissolved.
• Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to the bowl to cool the mixture down to lukewarm temperature.
• Add blackberries and vinegar: Add the blackberries, and 2 tbsp of white wine vinegar to the sugar water mixture and give them a gentle mix.
• Transfer to a large jar or bowl

Start Fermentation:

• Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and start secondary Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the blackberries to draw out all the flavour you can. Seal the bottles tightly.
• Ferment Further: Leave the bottled blackberry champagne at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.

Serve:

• Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!

Make overnight oat base

• Combine all the ingredients for the overnight oats in a bowl, mix well and leave to sit for 5 mins while you make the rest of the elements

Make cashew biscuit base

• Roughly chop the cashew nuts and heat a non stick pan on medium heat, toast the cashew nuts for 5-8 mins stirring regularly until they start to go golden brown, add the coconut oil and maple syrup and mix to coat each nut, cook for a further minute and remove from the heat and transfer to a plate to cool.

Slice the strawberries

• Slice the strawberries lengthways

Layer up 2 glasses

• To layer up, take 2 x 250ml glasses and the key here is that there will be 6 layers.
• Start with a layer of the cashew biscuit base, next add a small layer of overnight oats, followed by sliced strawberries, make sure to push the sliced strawberries against the glass and follow them all the way around. Fill any gaps with some more strawberries, and begin the next layer once again with the cashew base, next overnight oats, and finish with another layer of sliced strawberries and a nice dollop of coconut yoghurt on top. Decorate with a sprinkle of the cashews and some sliced strawberries on top. Enjoy!

• Mix together your plant-based milk and 4 tablespoons of plant-based yogurt in a sterile jar.
• Leave to ferment at room temperature for 3-4 days. The longer you leave it to ferment the more acidic it will become.The milk should have thickened up and be yogurt-like.
• Once you are happy with the texture and degree of acidity, add any sweeteners or flavour agents. Simply mix through and taste and adjust to your taste.
• Store in the fridge for up to a week. The yogurt will continue to ferment just at a slower rate. Taste and adjust any seasoning till you reach a flavour you like.

Prepare the Ingredients:

• Roughly chop the apple, orange, lemon, and lime, keeping the peels on as they contain wild yeasts. Remove the stone from the cherries if using fresh cherries
• Slice the ginger thinly.

Make the Base:

• In a large pot, combine the cinnamon stick, vanilla bean, star anise, cloves, coriander seeds, pitted cherries and allspice berries. Next add in the brown sugar
• Add the filtered water and bring to a boil.
• Once boiling, reduce the heat and let it simmer for about 20-30 minutes to extract the flavours.
• Leave to cool to room temperature or below 38 degrees C so that the yeast stays alive.

Add the Fruits for Fermentation:

• Once the base has cooled to room temperature, transfer it to a large, clean glass jar or fermentation vessel.
• Add the chopped apple, orange, lemon, lime, and ginger to the jar. The fruits should be added unwashed to ensure the wild yeast on their skins remains intact.
• Cover the jar with a clean cloth or cheesecloth secured with a rubber band to allow airflow while preventing contaminants.
• Place the jar in a warm, dark place (around 20-25°C / 68-77°F) for 2-4 days, stirring occasionally. You’ll start to see bubbles forming, indicating fermentation.

Strain and Bottle:

• After the fermentation period, strain out the solids using a fine-mesh sieve or cheesecloth.
• Pour the liquid into clean, airtight bottles, leaving some headspace at the top.
• Seal the bottles and let them ferment at room temperature for another 1-3 days, checking daily for carbonation. Be careful with pressure buildup in the bottles to prevent them from exploding.

Refrigerate and Serve:

• Once the desired level of carbonation is achieved, refrigerate the bottles to slow down the fermentation.
• Serve chilled and enjoy your naturally fermented cola!

Make the Sauce

• Peel the garlic and roughly chop the chillies, if you are using any herbs, roughly chop them.
• Add the chilli, garlic, salt and herbs to a food processor or blender and blend till smooth.
• Transfer to a jar with a lid and add in the paste and cover tightly with the lid.
• Leave to ferment for a week.

Season:

• After the week’s fermentation, taste to understand how the fermentation has altered the flavours. The flavours should have mellowed and it should have developed some acidity.
• We seasoned ours by adding all our seasoning ingredients – mix well and enjoy!
• Taste and adjust the seasoning to your liking.
• Store in the fridge and it will keep for 4 weeks.

• Combine all the overnight oat mix together in a bowl and whisk it together with a fork.
• Leave to sit for 20 minutes or overnight in the fridge.
• Divide the mix in 2 between 2 glasses leaving half of them free for the yoghurt.
• Divide the yoghurt between the 2 glasses and smooth it out.
• Top with the choc chips or cocoa nibs.
• Enjoy!

Step 1: Prepare the Ginger Bug

• Day 1: In a clean jar, combine 50g of grated ginger and 50g of sugar with 500ml (2 cups) of water. Stir well to dissolve the sugar. Cover the jar with a cloth or paper towel secured with a rubber band to allow airflow while keeping out dust and insects.
• Days 2-5: Each day, add 1 tablespoon of grated ginger and 1 tablespoon of sugar to the jar, stirring well each time. After 3-5 days, you should notice bubbles forming, indicating that the ginger bug is active and ready to use.

Step 2: Make the Ginger Beer

• Brew a strong sweet ginger tea : In a large pot, combine 100g of grated ginger, 150g of sugar, and 500ml (2 cups) of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to extract the ginger flavour.
• Cool the Mixture: Remove the pot from heat and add in the remaining 1.5 litres of water to allow the ginger mixture to cool to room temperature.
• Add the Ginger Bug: Add approx about 1/2 cup of your ginger beer, don’t worry if you include osme of the ginger pieces, this will just add to the ginger flavour.
• Ferment the Ginger Beer:
• Pour the cooled ginger tea mixture into a large, clean plastic or glass bottle (leaving some space at the top for expansion).
• Add the juice of 2 lemons and the ginger bug liquid.
• Seal the bottle with a tight lid and let it sit at room temperature for 2 to 3 days.
• 2nd fermentation to increase carbonation:
• Strain and using a funnel pour into smaller bottles, approx 250-500ml bottle with lids, close the lids and leave to ferment at room temperature for 2-3 days ensuring to burp each day to prevent them overflowing due to excess carbonation
• Monitor Fermentation: Check the bottle daily. When it feels firm to the touch (indicating carbonation), carefully open it to release some pressure, then reseal. If it’s very fizzy, move it to the refrigerator to slow down the fermentation.

Step 3: Serve and Enjoy

• Once chilled, your ginger beer is ready to drink! Serve it over ice and enjoy the refreshing, naturally fizzy ginger beer.

Tips:

• Ginger Bug Care: You can keep your ginger bug alive by continuing to feed it with ginger and sugar every few days. Store it in the refrigerator if you’re not using it regularly, and take it out to feed before using it again.
• Customise Flavour: Adjust the amount of ginger and sugar in the ginger beer according to your taste preferences.

• Make the sorbet: Put the frozen fruit into the hopper of your Nama juicer with the sorbet attachment in place, close the lid to the hopper and turn it on to process. Alternatively you could try blending the fruit using a food processor or blender.
• Fill the sorbet into the moulds: Using a tablespoon spread the raspberry sorbet into the silicone moulds, being sure to spread them out and fill each mould fully.
• Add the ice cream sticks: Insert an ice cream stick into each mould.
• Freeze the raspberry layer: Place the silicone moulds with the raspberry sorbet in the freezer and freeze for 4 hours.
• Melt the chocolate: melt the chocolate using a water bath/bain-marie or by heating in a microwave.
• Dip the Raspberry sorbet ice creams in the melted chocolate: Dip each raspberry sorbet ice creams individually in the melted chocolate making sure to cover all sides.
• Leave to set on some baking parchment: The chocolate should set almost immediately, if not leave to set on the baking parchment. If necessary return to the freezer.
• Enjoy!

Harvest and Clean the Roots

• Harvest the Roots: Dig up dandelion roots from an area free of pesticides and other contaminants. The best time to harvest is in the fall or early spring when the roots are most nutrient-dense.
• Clean the Roots: Thoroughly wash the roots to remove dirt and debris. Use a brush to scrub them clean under running water.

Prepare the Roots

• Chop the Roots: Cut the cleaned roots into small, uniform pieces. The smaller the pieces, the faster and more evenly they will roast.
• Dry the Roots: Spread the chopped roots on a baking sheet and leave them in a dry, well-ventilated area for a few days, or until they are completely dry. This can also be done in a dehydrator at a low temperature.

Roast the Roots

• Preheat the Oven: Preheat your oven to 180°C (350°F).
• Roast the Roots: Spread the dried dandelion root pieces evenly on a baking sheet. Place the sheet in the preheated oven.
• Monitor the Roasting: Roast the roots for about 30-40 minutes, stirring occasionally to ensure even roasting. The roots should turn dark brown and have a coffee-like aroma. Be careful not to burn them.
• Cool the Roots: Once roasted, remove the roots from the oven and let them cool completely.

Grind and Brew

• Grind the Roots: Use a coffee grinder to grind the roasted roots into a fine powder. Store the ground roots in an airtight container.
• Brew the Coffee: To make dandelion root coffee, use about 1-2 tablespoons of the ground root per cup of water. Brew it just like regular coffee using a French press, coffee maker, or by simmering it on the stove for 10-15 minutes and then straining.

Tips

• Adjust the Roast: You can adjust the roasting time depending on your preference for a lighter or darker roast.
• Add Flavour: Consider adding spices like cinnamon or nutmeg during brewing for extra flavour.

• Combine the ingredients: In a large jar or pitcher, squeeze in the juice of all the lemons and add this juice, the sugar, and water. Stir until the sugar is fully dissolved.
• Add the lemon peels: Add the juiced lemon peels to the mixture. The natural yeast on the lemon skins will help kickstart the fermentation process.
• Close the lid or cover the jar: Close the lid on the jar or cover the jar loosely with a cheesecloth, paper towel, or coffee filter. This allows air to circulate while keeping out dust and debris.
• Ferment at room temperature: Let the mixture ferment at room temperature (around 21-24°C) for 3 days, stirring occasionally. You’ll start to see small bubbles forming, indicating the fermentation is taking place.
• Sieve to remove the peels: Sieve the lemons and pips and strain the liquid. Use a funnel to transfer the lemonade to 2 x 500ml bottles or small jars with lis and close the lid and leave to ferment for 3 days at room temperature. This will help to build up for carbonation.
• Burp the lemonade each day: natural carbonation will start to build up so you will have to open the lid to release the pressure and just close. Repeat this each day for the 3 days.
• Refrigerate to stop fermentation: Once the lemonade is nice and fizzy transfer to the fridge to stop fermentation
• Enjoy your fermented lemonade: Enjoy your homemade fermented lemonade! It will keep in the fridge for 1-2 weeks.
• Tips:
• Make sure to use organic, unwaxed lemons so you get the full benefit of the natural yeast on the skins.
• The longer you ferment, the more sour and carbonated it will become.

• Preheat the oven to 190 degrees C
• Using a small knife carefully remove the skin of the baby watermelon.
• Add to a baking tray and bake for 2 hours turning the melon every 30 mins so that it cooked evenly.
• After 2 hours it will have developed a light skin and started to lightly brown around the edges, time to make your dressing.
• Peel and finely grate the ginger and garlic, add in the rest of the ingredient for the dressing and mix well.
• Remove the baked watermelon from the oven and using a pastry brush, brush all the exposed watermelon in a generous coating and baking for 10 mins. Remove and turn the watermelon and brush with the dressing and bake again for 10 mins. Finally remove again and brush with the last layer of the dressing again with a generous layer and bake for a final 10 mins

Cook the noodles:

• Cook the noodles according to the pack instructions and drain and rinse

Sear the tempeh

• Heat a large non stick frying pan on high heat and slice the tempeh/ tofu into a thin slice that is approx ½-1 cm thick, we got 4 nice triangle shaped pieces. Once the pan is hot add 1 tbsp of oil followed by the tempeh. Fry the tempeh for 3 mins on each side until it starts to sear and go lightly golden.

Make the sauce

• Into a blender add the ginger, garlic, coconut milk, juice of ½ lime, tamari, maple syrup, ½ red chilli and blend till smooth.

Prepare the veg:

• Slice the carrot and courgette into thin match stick slices or jullienne slices, finely slice the spring onions and herbs and slice the remaining half a chilli into thin slices.

Finish the tempeh/ tofu

• Add in 3 tbsp of the sauce to the tempeh and turn to cook on both sides until it starts to caramelise slightly. This should take approx 1-2 mins.

Cook the veg

• Remove the tempeh/ tofu and set aside and add in the matchstick shaped carrot, courgette followed by a pinch of salt and the spring onions/ scallions cook for 2 minute moving them around the pan continuously.

Bring the dish together

• Add in the remaining coconut based sauce and the veg stock, followed by the cooked noodles and bring the dish together. Squeeze in the remaining half a lime, add in the chopped herbs and season to your liking.

Garnish and enjoy

• Divide between 2-4 large bowls and garnish with some pickled red onions and a sprinkle of sesame seeds, followed by a piece of tempeh on top

Enjoy!

Prepare the Ingredients:

• Roughly chop the apple, orange, lemon, and lime, keeping the peels on as they contain wild yeasts.
• Slice the ginger thinly.

Make the Base:

• In a large pot, combine the cinnamon stick, vanilla bean, star anise, cloves, coriander seeds, and allspice berries.
• Add the filtered water and bring to a boil.
• Once boiling, reduce the heat and let it simmer for about 20-30 minutes to extract the flavours.

Add the Sweetener:

• Add the coconut sugar/ brown sugar to the pot and stir until completely dissolved.
• Remove the pot from heat and let the mixture cool to room temperature.

Add the Fruits for Fermentation:

• Once the base has cooled to room temperature, transfer it to a large, clean glass jar or fermentation vessel.
• Add the chopped apple, orange, lemon, lime, and ginger to the jar. The fruits should be added unwashed to ensure the wild yeast on their skins remains intact.
• Cover the jar with a clean cloth or cheesecloth secured with a rubber band to allow airflow while preventing contaminants.
• Place the jar in a warm, dark place (around 20-25°C / 68-77°F) for 2-4 days, stirring occasionally. You’ll start to see bubbles forming, indicating fermentation.

Strain and Bottle:

• After the fermentation period, strain out the solids using a fine-mesh sieve or cheesecloth.
• Pour the liquid into clean, airtight bottles, leaving some headspace at the top.
• Seal the bottles and let them ferment at room temperature for another 1-3 days, checking daily for carbonation. Be careful with pressure buildup in the bottles to prevent them from exploding.

Refrigerate and Serve:

• Once the desired level of carbonation is achieved, refrigerate the bottles to slow down the fermentation.
• Serve chilled and enjoy your naturally fermented cola!

• Soak the Dates: Cover 150 g (5.3 oz) of pitted dates with 350 ml (11.8 fl oz) of boiling water and leave to soak for 5 minutes.
• Prepare the Bircher Muesli: In a large mixing bowl, combine 250 g (8.8 oz) of oats, 40 g (1.4 oz) of raisins, 20 g (0.7 oz) of chia seeds, 600 ml (20.3 fl oz) of oat milk, and a pinch of ground cinnamon. Stir well and leave to soak for at least 20 minutes, or overnight for best results.
• Caramelise the Almonds: In a non-stick pan over medium heat, toast 50 g (1.8 oz) of flaked almonds until golden brown, about 4-6 minutes. Drizzle 2 tbsp (30 ml / 1 oz) of maple syrup over the almonds and stir to coat evenly. Continue cooking until the syrup caramelises and coats the almonds, then remove from heat.
• Create Date Caramel: Drain the soaked dates and transfer them to a food processor. Add 100 ml (3.4 fl oz) of water, 2 tbsp (30 g / 1 oz) of almond butter, 1/2 tsp of vanilla extract, and a pinch of salt. Process until you achieve a smooth, caramel-like consistency.
• Slice the Bananas: Peel and slice 2 bananas into coins.
• Assemble the Oats: In clear glasses or jars, create the layers. Start with the date caramel, dividing it evenly between the glasses. Follow with a layer of the soaked Bircher muesli mixture. Add a layer of banana coins on top of the muesli. Spoon approximately 50 ml (1.7 fl oz) of coconut yoghurt over the bananas in each glass. Finish by sprinkling the caramelised almonds on top.
• Serve and Enjoy: Serve the Banoffee Overnight Oats immediately, or refrigerate until ready to eat. The flavours will meld together beautifully when allowed to set overnight. Enjoy your healthful and delicious treat!

• Prepare the base ingredients: In a food processor, combine 100g (3.5 oz) oats, 2 tablespoons nettle seeds, 50g (1.75 oz) nuts, 2 tablespoons chia seeds, 2 tablespoons flaxseeds, and a pinch of sea salt. Pulse until the mixture is finely ground.
• Blend the dates: Add 150g (5.3 oz) pitted dates to the food processor. Pulse until the dates are well incorporated into the dry mixture and form a sticky dough.
• Add flavour and binding agents: Add 2 tablespoons cacao powder, 2 tablespoons coconut oil, 2 tablespoons maple syrup,3 tbsp oat milk or water and 1 teaspoon vanilla extract. Blend until all ingredients are well combined and it comes together into a ball, the mixture should be smooth and sticky.
• Form the energy balls: Using your hands, scoop out small portions of the mixture and roll them into balls about the size of a walnut. You should get around 20 balls from this recipe.
• Coat the ball: we like to coat these energy balls in desiccated coconut or freeze dried raspberries
• Serve and store: Once firm, transfer the energy balls to an airtight container. Store them in the refrigerator for up to 2 weeks or freeze them for up to 3 months.
• Enjoy these nettle seed serotonin energy balls as a healthy snack to boost your energy and mood naturally!

• Prepare the produce: Wash and prepare your produce. Peel and juice the orange (remove the skin as this can cause an unpleasant taste).
• Juicing: Juice the prepared apple, beetroot, celery, orange, ginger, and lime.
• Fill the Ice Cube Trays with berries, thinly sliced wedges of lime, and mint leaves (optional).
• Pour the juice into the ice cube trays, ensuring the fruit is submerged.
• Freeze overnight
• Add to a beverage of you choice. Pop 2-5 cubes in your water bottle in the morning for a naturally nutritious way of flavouring your water.

• Prepare the Scrambled Tofu: Put a wide bottom pan on a high heat and add 1 tbsp of oil. Crumble the tofu into the pan along with a pinch of salt and cook for 2 minutes stirring regularly. Mix in 1 tablespoon of tamari (or soy sauce), ½ tsp turmeric powder, ½ tsp of smoked paprika and a pinch of garlic powder, mix well and cook for a further minute. Add a splash of oat milk and deglaze the pan.
• Prepare the Refried Beans Salsa: Finely chop the scallions and cut the cherry tomatoes in half. Drain and rinse the kidney beans. Heat the wide-bottom pan over high heat, add the beans, a pinch of salt, and 1⁄2 teaspoon of black pepper. Cook for 2 minutes, stirring occasionally. Add 70ml of water and the remaining 1 tablespoon of tamari/soy sauce and heat for a further minute. Mash the beans using a potato masher until they have a smooth, paste-like texture (you may need to add a little more water). Add the scallions and cherry tomatoes and mix them right through it and continue cooking for a further minute.
• Make the Guacamole: Halve the avocado and remove the stone. Scoop out the flesh, chop it into small pieces, and transfer to a bowl. Add a pinch of salt, black pepper, and the juice of the 1 lime. Mash to your desired texture using a potato masher or fork. Taste and adjust seasoning as needed.
• Toast the Wraps: Place a wide-bottom pan over high heat. Once hot, reduce to medium heat. Toast each wrap/tortilla on the pan for about 1-2 minutes on each side or until it toasts and starts to golden. Repeat until all wraps are toasted.
• Serve: Place a toasted wrap on each plate and spoon on a serving of each of the components. Wrap and roll and enjoy!

Preheat oven 160 degrees C (320°F)

Make and bake sponge

• Sieve the flour, sugar, baking powder and baking soda and cocoa into a large bowl and mix well together.
• In a separate bowl mix together the coffee, vanilla essence, oil and yoghurt and fold the batter together until well combined do not over mix.
• Line a baking tray approx 23 x 35cm x 5 cm with baking parchment and add the batter and level it out.
• Bake for 20-25 mins until it starts to dry out and look baked and when you insert a wooden skewer it comes out dry. If using gluten free bake for approx 14 mins until you insert a wooden skewer and it comes out dry.
• Set aside and leave to cool.

Whip cream

• Add the plant based cream to a large bowl along with the icing sugar and scrap out the inside of the vanilla pod and add it to the cream.
• Using an electric whisk whip the cream until you reach stiff peaks, this should take 3-4 mins.
• Add in the vegan cream cheese and whip again until it's all well combined and super smooth with stiff peaks.
• Sieve in the beetroot powder and fold it in until the cream turns a lovely bright pink colour. You want to ensure it's thick enough so that it will hold its shape.

Make Coffee soak

• Sieve in the 2 tbsp of icing sugar to the coffee, add in the kirsch or cherry liquor and mix well.

Plate up & decorate

• Get the plate you want to serve the tiramisu from and cut the sponge in half. Put a sheet of baking parchment on top of the sponge and flip it over and remove the bottom baking paper. This will be easier to transfer.
• Carefully transfer half of the sponge to the plate with the bottom of the sponge now facing up (the coffee will soak in better). Use a fork to gently pierce the top of the sponge so the coffee soak will soak in better.
• Gently pour over half the coffee mixture onto the sponge and use a pastry brush to brush with the coffee mixture until you have covered the sponge evenly.
• Add half the cream on top of the sponge and spread it out so that the sponge is well covered.
• Drain the tin of cherries and leave them to drain dry. Add a few of the cherries on top of the cream (approx 15 cherries). Sieve over some cocoa powder on top or grate on some chocolate.
• Next carefully add on the remaining half of the sponge again bottom side up and try to line it up so it's exactly on top of the base layer. Pierce lightly with a fork.
• Pour over the remaining coffee mixture and spread it around with a pastry brush so it's well covered.
• Add the remaining cream layer, a few cherries on top, and finish with a coating of cacao powder and finely sliced chocolate.

This cuts into 6-8 generous slices and is so wonderful!

Serve & enjoy!

• Cook the noodles: Fill and boil the kettle, fill a large saucepan with boiling water and add a generous pinch of salt. Add the noodles and cook according to the package instructions.
• Make the sauce: Peel the garlic and ginger and grate finely Into a measuring jug or bowl, add in the rest of the ingredients and mix well until well combined.
• Prepare the veg: Slice the mushrooms into thin strips and slice the scallions/ green onions at an angle and set aside. Julienne or cut the carrots, pepper and courgette into thin matchsticks. Roughly chop the coriander.
• Cook the mushrooms: Heat a large non-stick frying pan on high heat, once hot add ½ tbsp of oil followed by the mushrooms. Cook for 4-5 mins stirring regularly until they start to go brown around the edges, add in the scallions and mix through. Add in the rest of the veg except the coriander along with a pinch of salt and cook for 1-2 mins.
• Bring the dish together: Add in the cooked noodles followed by the sauce and mix well.
• Taste and season: taste and adjust the seasoning to your liking and garnish with the coriander and any extra sesame seeds.
• Serve up and enjoy!

• Forage your Ingredients:
• Gather your pineapple weed & dandelion root (you may need a shovel or trowel to pull the root up whole). When foraging dandelion root, look for large plants which will have a well-developed root.
• Cut your ingredients:
• Slice the lemon, Finely dice the ginger, turmeric & dandelion root.
• Roughly chop or tear your pineapple weed, mint leaves & fennel fronds (you can also just brew them whole)
• Brew:
• Add all ingredients to a tea pot and brew with approx 1 L of boiling water
• Leave to brew for 5 mins
• Serve: Once cooled serve over ice for a delicious digestion-easing beverage

• Preheat the oven: Preheat the oven to 180°C (356°F).
• Mix ingredients: Into a large bowl, add 200g (7 oz) sourdough discard, 2 tbsp olive oil, a pinch of salt, and a pinch of mixed herbs. Mix until well combined.
• Prepare the baking tray: Line a baking tray with baking parchment. Remove the parchment from the baking tray and place it directly on the table. Pour out the dough onto the parchment and spread out a really thin layer using the back of a spoon. It should be approximately ½ cm (0.2 inches) thick.
• Add seeds: Sprinkle with 2 tbsp of mixed seeds of choice (such as sesame, chia, flax, sunflower, and pumpkin seeds) and a sprinkle of salt. If you have coarse sea salt, this would be perfect, but fine sea salt will also work.
• Initial bake: Place the baking parchment back onto the baking tray and bake in the oven for 10 minutes at 180°C (356°F).
• Cut crackers: Remove from the oven and cut the crackers into the shapes you would like, approximately 8 cm x 2 cm (3.1 inches x 0.8 inches) is what we went with but you could cut them into squares or whatever shape you like.
• Final bake: Put the tray back in the oven for 30-40 minutes until the crackers are dry and golden on top.
• Cool and store: Remove and let cool fully. Store in an airtight container. They will last for approximately 1 month.
• We love to serve these with our hummus and pestos!

• Prepare the mushrooms: Tear up the mushrooms. Heat 1 tbsp oil in a wide-bottom pan over high heat.
• Add the mushrooms and place a pot on top to compress them. Cook for 4 minutes, stirring occasionally.
• Add 1 tbsp tamari to the mushrooms and cook for an additional minute until all the tamari has been absorbed.
• Make the burger mixture: In a large bowl, combine the cooked quinoa, drained and rinsed kidney beans, nutritional yeast, smoked paprika, chilli powder, gram flour (or vegan protein powder), and cooked mushrooms. Using a potato masher or your hands, mash the beans and mix all the ingredients together until well combined.
• Form the patties: Shape the mixture into 3 equal-sized patties.
• Cook the patties: Using the same pan you cooked the mushrooms in, heat 2 tbsp oil over high heat. Fry the patties for 2 minutes on each side until both sides are charred and golden.
• Assemble the burgers: Slice the tomatoes and gherkins. Spread some vegan mayo on the bottom bun and pesto or ketchup on the top bun. Place a lettuce leaf on the bottom bun, followed by the burger patty. Add a spoon of pesto or ketchup over the burger patty and spread it out. Top with a slice of tomato and some gherkin slices, then finish with the top bun.
• Enjoy your homemade high-protein wholefood burger!

Prepare the batter:

• In a large mixing bowl, whisk together 150g (5.3 oz) of plain flour, 375ml (12.7 fl oz) of water, 3 tbsp (45ml) of olive oil, 1 tsp (5g) of salt, and 1 tsp (5g) of black pepper until smooth and lump-free. Let the batter rest while preparing the toppings.

Prepare the vegetables:

• Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
• Thinly slice 300g (10.5 oz) of courgettes (zucchini) and 300g (10.5 oz) of potatoes using a mandoline or sharp knife. Thinly slice 1 small red onion and mince 2 cloves of garlic. Add to a bowl along with 1 tbsp of oil and a generous pinch of salt and mix well.

Assemble the Scarpaccia:

• Spread the courgettes, potatoes, red onion, and minced garlic evenly over the prepared baking sheet. Sprinkle 1 tbsp (15g) of fresh herbs of choice (we used fresh fennel but thyme or rosemary work great just remove them from their stalk)
• Pour the batter evenly over the veg, ensuring everything is well coated.
• Drizzle 1 tbsp (15ml) of olive oil over the batter and season with salt and pepper to taste.

Bake the Scarpaccia:

• Bake in the preheated oven for 60 minutes, or until the edges are crispy and golden brown. The centre should be firm and cooked through. Bake for a little longer if it is still not firm enough in the centre.
• Allow the scarpaccia to cool for a few minutes before slicing and serving.

Serve:

• Serve warm or at room temperature, cut into squares or wedges. Enjoy this delicious and healthy scarpaccia as an appetiser, snack, or light meal.

• Prepare your veg: Crumble the tofu, finely dice the mushrooms, thoroughly wash the nettle and roughly dice, roughly chop the kimchi
• Make the sauce: Peel the garlic and ginger and grate finely Into a measuring jug or bowl, add in the rest of the sauce ingredients and mix well until thoroughly combined.
• Cook the veg: Heat a wide bottomed non-stick pan on high heat. Add in 1 tsp of oil and once hot add in the crumbled tofu and diced mushrooms, fry for 4-5 mins stirring regularly, until the tofu has turned lightly golden all over. Add in 2 tbsp of tamari and mix well until all the mushrooms and tofu have absorbed the tamari. Turn off the heat and remove the tofu, mushroom mix to a medium bowl.
• Mix the filling: Add in the diced kimchi and diced nettle on top of the tofu and mushrooms and mix well.
• Fill the gyozas: To fill the gyozas take one gyoza pastry and wet your finger in water and brush this water around the edge of the pastry (this will help it seal closed). Add in 1 tsp of the filling into the centre of the pastry and fold over crimping on one side as you fold. You are aiming to get somewhere between 3-7 crimps per gyoza. Repeat with the remaining filling, you should get approx 3040 gyozas.
• Cook the gyozas: Heat up the frying pan and add in 1 tsp of oil and once hot add in 8-10 gyozas. Fry for 2-3 mins on one side and then add in 50ml of water and put the lid on and leave to cook for 2- 3 mins. Remove the lid and let the steam release and check that the bottom has gone golden brown and looks crispy. Remove from the pan and repeat with the remaining gyozas.
• Dip and enjoy: Dip into the dipping sauce and enjoy!

• Prep Cauliflower: Wash and cut the cauliflower into quarters, including the leaves.
• Boil Cauliflower: Boil the cauliflower and leaves with salt and turmeric until al dente, about 8-10 minutes, then drain.
• Make Tahini Cream: Combine soy yoghurt, tahini, lemon juice, and a pinch of salt to create the cream.
• Sear Cauliflower: Heat a wide bottomed non-stick pan on high heat and add 2 tbsp of oil and a pinch of salt. Once hot carefully place the cooked cauliflower open side down and cook on each side until golden brown in the centre, approx 3-4 mins on each side)
• Make the Zhoug: For the Zhoug blend all ingredients till smooth and taste and adjust the seasoning to your liking.
• Garnish Prep: Chop coriander or parsley and roughly chop the sauerkraut
• Assemble Dish: Spread tahini cream on a plate, place cauliflower on top, drizzle with the zhoug, and garnish with coriander and sauerkraut
• Serve and Savour: Dive into this beautiful and flavorful dish that elevates cauliflower to new heights. Enjoy!

Prepare the Elderflower Infusion:

• Pick and Clean Elderflowers: Pick 10-12 elderflower heads, ensuring they are fully open and fragrant. Shake gently to remove any insects but do not rinse as the natural yeasts on the flowers are essential for fermentation.
• Boil the Water: Boil 2 litres (8 cups) of water and pour it into a large, heatproof bowl or container.
• Add Sugar: Add 500g (17.6 oz) of sugar to the hot water and stir until completely dissolved.
• Cool the Water: Add the remaining 2 litres (8 cups) of cold water to the bowl to cool the mixture down to lukewarm temperature.
• Prepare the Limes: Thinly slice 2 large limes, removing any seeds.
• Add Ingredients: Add the elderflower heads, lime slices, and 2 tbsp of white wine vinegar to the sugar water mixture.

Start Fermentation:

• Cover and Ferment: Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and Continue Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Seal the bottles tightly.
• Ferment Further: Leave the bottled elderflower champagne at room temperature for another 3-4 days to build up carbonation.

Chill and Serve:

• Refrigerate: After the second fermentation period, refrigerate the bottles for at least 24 hours before serving.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!

Make the Fritters:

• Prepare the Courgettes: Grate 300g (10.6 oz) of courgettes into a muslin cloth or sieve, sprinkle with a pinch of salt,and leave to sit for about 5 minutes.
• Prepare the Other Ingredients: Meanwhile, peel and finely chop 2 cloves of garlic, finely dice 1/2 red chilli, and finely chop 1/2 bunch of scallions. Drain and rinse the tin of butter beans. Finely chop a small bunch (10g or 0.35 oz) of mint or coriander.
• Squeeze the Courgettes: After 5 minutes, squeeze all the juice out of the courgettes and drink or discard the liquid. Place the courgettes in a large bowl.
• Mix the Batter: Zest 1/2 lemon and in the zest and juice of 1/2 lemon into the bowl. Add the garlic, chilli, scallions, butter beans, mint, 4 tbsp flour, 1/2 tsp salt, and 1/2 tsp black pepper. Mix and mash using a potato masher or fork until well combined.
• Form the Fritters: Using your hands, take the equivalent of 2 tablespoons of the batter and roll into small fritters (disk shape).
• Cook the Fritters: Heat a non-stick pan over high heat, add 1-2 tbsp of oil, and fry the fritters for a few minutes on each side until golden brown (approx 2 minutes on each side). Repeat until all are cooked. You can cook them in an airfryer or oven for a lower oil version.

Make the Tahini Cream:

• Prepare the Cucumber: Grate 1/2 cucumber into a sieve, add a pinch of salt, and let sit for a few minutes.
• Mix the Tahini Cream: In a bowl, mix 400g (14.1 oz) soy yoghurt, 8 tbsp tahini, zest and juice of 1/2 lemon, mint, a pinch of salt, and 1 finely chopped garlic clove. Add the grated cucumber and mix well. Adjust seasoning to taste. Drink the remaining cucumber juice which should taste sweeter than the courgette juice or you could discard it.

Serve:

• Plate the Fritters: Divide the tzatziki cream between 2-3 plates.
• Add the Fritters: Divide the courgette fritters between the plates.
• Garnish: Drizzle with chilli sauce and enjoy!

Make the Jam

• This is technically more of a compote than jam which actually makes it easier to work with and quicker to make. Using a small knife cut the apricots in half, remove the stone and slice into thin slices. Finely slice the rhubarb. In a large saucepan add the sugar, water, and mix until the sugar dissolves in the water then add the rhubarb and half of the apricots. Turn the heat on high, bring to the boil and reduce to a simmer for 15 mins, stirring occasionally until the rhubarb has broken down and it starts to thicken and resemble a very thick soup. If you don't like texture you can blend till smooth but we prefer to leave some fruit pieces in it. Set aside to cool.
• Preheat oven to 180 C fan assisted.

Roll out pastry and blind bake

• Defrost the pastry if using frozen.
• Roll out the pastry. Line a 25 x 18cm (3.5cm deep) sized dish with parchment paper. Transfer the pastry to the tray and trim it to roughly fit your tray (no need to bring it up the sides).
• Next we have to blind bake pastry. To do this, line with another sheet of parchment paper on top of the pastry and fill with cooking beans or dried beans (approx 200g). Bake in the oven for 10 mins – remove the beans and top baking parchment, and pop back in the oven for 5 mins so the base cooks. Remove and allow to cool.

Make frangipane

• Make the frangipane while pastry is blind baking. Sieve the flour and sugar into the almond meal in a large mixing bowl with a pinch of salt and mix to combine with a whisk so there are no lumps. For the wet ingredients, melt the butter and mix it with the almond extract and 120ml of water until well combined. Add into the dry ingredients. Mix until combined into a smooth batter.

Add jam layer on top of pastry

• Add the rhubarb and apricot jam to the cooked cooled pastry and spread an even layer over the pastry.

Add frangipane on top and bake

• Carefully spoon the frangipane or almond mixture on top of the jam layer. It will be quite a thick batter so carefully spread it over the jam so it’s fully covered.
• Spread the remaining sliced apricots over the frangipane in a design or pattern that you like, we went for 5 layers and scatter the flaked almonds over the top.
• Bake for 50 mins until golden on top and a skewer comes out dry or almost dry. Remove from the oven and allow to cool fully in the tray before cutting. We like to cut our bakewells into thin slices or else fingers, approx 3 x 6 cm (you should get 12-18 fingers) but portion into your preferred size and slice. Enjoy!

• Make Kombucha: To make our kombucha, boil the kettle. Into a measuring jug or medium bowl add in the sugar, tea bags and the 250ml of boiling water. Leave to brew for 5 mins and stir to ensure the sugar has all dissolved and remove the tea bags. Into your fermentation vessel or jar add in 2.5L of water followed by the freshly brewed sugary tea. Next add in the SCOBY followed by the 250ml of unpasteurised kombucha. This kombucha will act as the starter culture that will help with correct fermentation.
• Get a SCOBY: A SCOBY is a Symbiotic Culture Of Bacteria and Yeast, resembling a jellyfish or a silicone disc. Obtain one either by purchasing online or from a friend who brews kombucha. With each batch you make, your SCOBY will grow, allowing you to share with friends or expand your brewing.
• Brew the Tea: Boil 250ml of water. In a large bowl, steep the tea bags and dissolve the sugar in the hot water, allowing the flavours to infuse for about 5 minutes. Discard the tea bags after use.
• Combine Ingredients: Add the remaining 2.5 litres of water to the 3L jar. Mix in the brewed sugary tea and the temperature should have cooled to below 37°C (body temperature) to avoid harming the SCOBY.
• Fermentation: Place the SCOBY and the 250ml of live kombucha into the jar. Cover with a tea towel and let it ferment for 7-12 days at room temperature, away from direct sunlight.
• Post-Fermentation: After the fermentation period, remove the SCOBY. Your kombucha is now ready for consumption. This is your first fermentation.
• Make juice for second fermentation: Freshly juice the beet, carrot, cucumber, apple, lemon, ginger and turmeric.
• Second Fermentation (for increased carbonation and flavouring):
• Transfer the kombucha into smaller jars or bottles and fill them ⅔ full with the fermented kombucha. Fill the remaining ⅓ with the fresh juice ensuring to leave approx 2-3 cm from the top empty for the build up of gases and for fermentation.
• Carbonation: Seal the jars and let them sit, you will have to "burp" them daily to release excess gas ( by slightly opening the lid ). Leave for 1-3 more days before drinking. Longer fermentation will increase carbonation.

Boil the vegetables for kim cheese:

• Fill the kettle and boil it. Cut 50g (1.75 oz) carrot and 50g (1.75 oz) potato into small bite-size pieces and add to a small saucepan. Cover with just boiled water, bring to the boil, then reduce to a simmer for 10-15 mins or until soft. Drain and set aside.

Prepare the dressing:

• Peel and finely dice 10g (0.35 oz) fresh ginger and 2 cloves garlic. Add to a glass along with 3 tbsp tamari, 1 tbsp mirin, and 1 tbsp coconut sugar, and mix well.

Fry the mushrooms:

• Heat a large frying pan on high heat. Once hot, add 1 tbsp oil followed by the 4 portobello mushrooms and a generous pinch of salt. Ensure all mushrooms touch the bottom of the pan. Use a saucepan lid to compress the mushrooms for 2-3 mins, then turn and repeat on the other side.

Add the dressing:

• Add the dressing to the pan and spread it around to ensure each mushroom absorbs the flavour. Turn the mushrooms to coat evenly and cook for 1-2 mins. Turn off the heat and set aside.

Bread the mushrooms:

• In a bowl, mix 50g (1.75 oz) panko breadcrumbs and 2 tbsp gochugaru. Add the mushrooms to the breadcrumbs and mix well to coat evenly.

Fry the breaded mushrooms:

• Heat the frying pan over high heat. Once hot, add 1 tbsp oil followed by the breaded mushrooms. Fry for 2-3 mins on each side until lightly golden. Remove from the pan and set aside.

Make the kim-cheese:

• Add the cooked potato and carrot to a blender along with 80ml (2.7 fl oz) sunflower oil, 100g (3.5 oz) kimchi, and a generous pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the spiced mayo:

• Mix 1 tbsp gochugaru with 4 tbsp vegan mayo until well combined.

Assemble the burgers:

• Toast the burger buns. On the bottom bun, add some spiced mayo, followed by 1 mushroom, a generous amount of kim cheese, another mushroom, 2 tbsp ketchup, 25g (0.875 oz) pickled red onions, some lettuce, and the top bun. Repeat for the second burger.

• Drain and rinse the chickpeas, peel the garlic and add them into a food processor together with the tahini, ice, water, salt, olive oil and ground cumin and blend till super smooth. In certain parts of the middle east they will blend hummus for a minimum of 30 mins – 3 hours for a silky smooth texture – so blend for as long as your patience will allow! Taste and adjust the seasoning to your liking. If it's too thick add some water until you get your desired texture, then, season to taste by adding more salt or lemon juice.
• Divide the main batch of original hummus into 3 equal batches.
• In the first batch add the spicy red pepper pesto and mix till smooth.
• In the 2nd batch add the beetroot juice and mix through till smooth and pink (if it is not as pink as you would like it a good trick to do it to add 2 tbsp of beetroot powder for a more vibrant pink)

To serve:

• Toast the sourdough
• Finely dice the parsley, cucumber and olives
• Add the original humus to a large plate or bowl, add a few dollops of the pink hummus and a few dollops of the spicy red pepper hummus followed by a drizzle of olive oil, carefully spread so they bleed together, garnish with the chopped parsley, olives and cucumber and serve with the toasted sourdough for a beautiful spread!

Instructions:

• Blend the Lemonade Mixture:
• Add 50 g preserved lemons, 50 ml preserved lemon juice/brine, 100 ml maple syrup, and 375 ml (half of the soda water) to a blender.
• Blend until the mixture is smooth.
• Adjust Sweetness:
• Taste and adjust the sweetness of the lemonade to your preference.
• Pour the sieved mixture back into the blender.
• Add the remaining soda water and mix well.
• Taste the lemonade and adjust the sweetness by adding more soda water if it’s too sweet or more maple syrup if not sweet enough.
• Prepare Serving Glasses by coating in lemon sugar
• Squeeze the juice of half a lemon into 50g of caster sugar.
• Dip the rim of each glass into the lemon sugar to coat evenly.

Serve:

• Pour the prepared lemonade into the sugar-coated glasses.
• Garnish each glass with a slice of lemon, a sprig of fresh thyme, and add ice.

Instructions:

• Prepare Cabbage: Cut the Napa cabbage lengthwise into quarters. Remove the core and remove the leaves, keeping them long. We prefer them long but chop them into bite sized pieces if you prefer. Place the chopped cabbage in a large bowl and sprinkle with 70g of salt. Mix well to ensure the cabbage is coated with salt. Let it sit for about 2 hours, turning occasionally.
• Prepare rice porridge: In a saucepan, combine 500ml of water and 2 tbsp of rice flour. Bring to a boil and simmer for 5 minutes until thickened, stirring continuously. Remove from heat and let it cool completely.
• Prepare Vegetables: Julienne the daikon radish and carrots into thin matchsticks. Cut the spring onions into 1-inch pieces. Finely grate the ginger and garlic.
• Make Kimchi Paste: In a large mixing bowl, combine the minced garlic, grated ginger, Korean chilli powder, tamari, maple syrup, and seaweed powder (if using). Mix well to form a thick paste. Add this to the cooled rice porridge to form the sauce. Taste and adjust the level of spice to your liking. If you prefer it spicier add more gochugaru.
• Rinse and Drain the cabbage: After 2 hours, rinse the salted cabbage under cold water to remove excess salt. Drain well and set aside.
• Combine Ingredients: Add the drained cabbage, julienned daikon radish, carrots, and spring onions to the kimchi paste. Using gloves, massage the paste into the vegetables until they are evenly coated.
• Pack in Jars: Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. You want them submerged under water as this is anaerobic fermentation (meaning in the absence of oxygen). Leave about 1-inch of space at the top of each jar.
• Fermentation: Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check the kimchi daily and press it down with a clean spoon to keep the vegetables submerged in their juices. The longer you ferment it the more acidic it will become. Also the warmer the room temperature the quicker it will become acidic too.
• Refrigerate: Once the kimchi reaches your preferred level of fermentation or desired level of acidity, transfer the jars to the refrigerator to slow down the fermentation process. Kimchi can be enjoyed immediately but develops more complex flavours over time and will last for months in your fridge.

Instructions

• Prepare the Jackfruit/Mushroom Carne:

  Heat a wide-bottomed pan over high heat and add 1 tsp of oil. Once hot, add the cumin seeds, diced onion, and chilli. Sauté for 3-4 minutes until softened and fragrant.

  Add the diced garlic and the jackfruit (or mushrooms). Cook for another 3-4 minutes, stirring occasionally.

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

  Add 2 tbsp of water and allow the mixture to braise for 5 minutes, stirring to deglaze the pan. Taste and adjust seasoning as needed. Remove from heat and set aside.
• Make the Charred Mango Salsa:

  Heat a dry pan over medium-high heat. Place the mango cheeks flesh-side down on the hot pan and char until golden (about 2-3 minutes).

  Remove the mango from the skin and cut into small pieces.

  In a bowl, combine the charred mango, cherry tomatoes, red onion, and chopped coriander. Add the juice of ½ lime and season with salt and black pepper. Stir well and set aside.

  Add garlic and mushrooms/ jackfruit: Add the diced garlic and chopped mushrooms/ jackfruit to the pan. Fry for an additional 3-4 minutes.
• Prepare the Smashed Avocado:

  Scoop the flesh from the avocado into a small bowl. Add the juice of ½ lime and a pinch of salt. Mash with a fork until smooth, adjusting seasoning to taste.
• Char the Tortillas:

  Slightly char the tortillas on a dry pan over medium heat until warm and slightly crispy, about 30 seconds per side.
• Assemble the Tacos:

  Spread a layer of smashed avocado onto each tortilla.

  Add a spoonful of the mango salsa, followed by the pickled cabbage or sauerkraut.

  Top with the jackfruit/mushroom carne. Garnish with fresh coriander, if desired.

  Serve immediately and enjoy!

Prepare the Flowers:

• Shake the elderflower heads to remove any insects and gently rinse them under cold water. Pat them dry with a clean kitchen towel.
• Ensure the gorse flowers are clean and free from insects. Rinse them briefly if needed.

Make the Cordial Base:

• In a large saucepan, combine the water and sugar over medium heat.
• Stir until the sugar has completely dissolved, creating a simple syrup base.

Add the Flowers:

• Once the sugar has dissolved, add the elderflower heads and gorse flowers to the saucepan.
• Stir gently to submerge the flowers in the syrup.

Infuse the Flavours:

• Add the lemon zest, lemon juice, orange zest, and orange juice to the saucepan.
• Stir to combine, ensuring all ingredients are well incorporated.

Simmer and Steep:

• Bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 10-15 minutes, allowing the flavours to infuse.

Strain the Cordial:

• After simmering, remove the saucepan from the heat and let the mixture cool slightly.
• Strain the cordial through a fine-mesh sieve or muslin cloth into a clean jug or bowl.

Bottle and Store:

• Pour the strained cordial into sterilised glass bottles or jars.
• Seal the bottles tightly and store them in the refrigerator for up to 2 weeks.

Serve and Enjoy:

• To enjoy, dilute the cordial with still or sparkling water, adjusting the ratio to your preference.
• Garnish with a slice of lemon or a sprig of fresh elderflowers for an elegant touch.
• We ground some gorse flowers with some caster sugar for a beautiful yellow coating to coat the rim of our glasses.
• Sip and savour the floral flavours of your homemade gorse and elderflower cordial on a sunny afternoon!

• Prep the veg and tofu: Peel and finely dice the onion, ginger, and turmeric. Slice the tofu into 1.5cm cubes. Cut the cherry tomatoes into quarters. Finely dice the fresh coriander. If using chard or kale remove the centre stalks and finely dice, roughly chop the leaves. 
• Cook the base flavours: Heat a wide-bottomed large frying pan on high heat and add olive oil. Once hot, add the diced onions, ginger, and turmeric. Fry for 3-4 mins. Add the cumin seeds and curry powder, then the tofu cubes. Cook for a further 3-4 mins, stirring regularly. Add tamari and mix well to infuse with the tofu.
• Cook the split peas: Add the split peas and stir them in along with the base flavours. Cook for 1-2 mins. Add the water, soy yoghurt, and salt. Using scissors, finely slice the kombu into the curry. Bring to a boil with the lid on. Reduce to a simmer, set the lid slightly ajar, and cook for 45 mins, stirring occasionally to avoid burning.
• Taste and season: Taste to check if the split peas are soft and well-cooked. If not, add more water, approximately 200 ml and cook until soft. Add the chard, kale, or spinach, and cherry tomatoes. Cook for a further 5 mins. Taste and adjust the seasoning with salt, black pepper, and lime juice to your liking.
• To Serve: If you like it spicy, add some ground chilli powder. Serve with some cooked wholemeal couscous. Garnish with chopped coriander and some red sauerkraut for a hearty and delicious dinner or lunch.