• First step let's make the pickle. Slice the cucumber in half lengthwise and then slice into 1/2 cm slices. Add to a glass along with a pinch of salt and cover with the vinegar. Grate the beetroot and squeeze the juice into the vinegar to colour the pickle. You only want the juice and not the beetroot flesh (you may want to wear a glove here as the beetroot is so high in antioxidants that it will colour your hand). Mix well and leave the pickled to infuse while you make the Dal.
• Peel and finely dice the red onion and ginger. Finely dice the ½ chilli leaving the seeds in if you prefer it spicier or removing them if you prefer it less hot. Slice the courgettes into half moon shapes that are approx ½ cm thick
• Heat a large saucepan on high heat and once hot add in the onion and ginger and chilli and fry for 4-6 mins until it starts to brown. If it starts to stick, add in 2 tbsp of water to deglaze the pan and incorporate any stuck bits, You may have to do this more than once depending on your pan.
• Next add in the sliced courgettes along with the spices (ground coriander, ground cumin, turmeric, cinnamon, salt and pepper) and cook together for 3-4 mins allowing the courgettes to brown slightly.
• Add in the tin of chopped tomatoes, lentils, water and the tamari/ soy sauce and mix well. Bring to a boil and continue to cook for 15-20 mins until the lentils are cooked. You will have to stir regularly to avoid the lentils sticking.
• While the lentils are cooking make the coriander cream. Finely dice the coriander and add to the yogurt and mix with a pinch of salt and the juice of ½ lime. Mix well and set aside.
• Once the lentils are cooked add the juice of ½ a lime to them and season the dish by adding more salt, ground black pepper or lime juice to your liking.To serve, add a generous serving of dal, along with some coriander cream and some pickled on top! Enjoy, this is so tasty! 

• Get 2 x 300ml clear glasses. Cut the scones open, in half across the equator and cut each scone half so that they will neatly fit into the glasses. You should get 4 scones pieces to layer in.
• Mix together the espresso, icing sugar and marsala (if using) and set aside.
• In a separate bowl mix together the cream cheese, cream and icing sugar and whip until thick and creamy, taste and add more icing sugar if you want it sweeter.
• Take your glasses and add in the base scone piece. 
• Coat it in the coffee mix so the coffee is just over the scone layer. Add in one generous scoop of vanilla ice cream approx 35ml on top of the soaked scone and spread to the edge. 
• Add in the second scone layer and again cover in the Coffee mixture finally cover in the cream cheese to the top and lastly sprinkle cocoa powder on top.
• You want to ensure that each glass is full and do your best to ensure that the layers are clear and separate. Enjoy, this is such a treat!

• First let's pickle the red onion, peel and finely slice the red onion into long thin slices and add to a glass along with the salt and vinegar, ensuring all the onion is submerged in the vinegar.
• Mix together all the umami ketchup ingredients and mix well, taste and adjust the seasoning and spiciness to your liking. Take the oyster mushrooms and rip the larger ones in half lengthwise and add to a bowl along with ¾ of the umami ketchup and mix well, and leave to marinade for 5 mins while you make the tabbouleh and tahini cream.
• For the tabbouleh quarter the cherry tomatoes, finely dice the cucumber, lettuce and coriander and add them all to a bowl, finely dice the chilli, include the seeds if you prefer it spicy or discard if too spicy and add to the bowl. Add a generous pinch of salt and mix well, taste and adjust the seasoning to your liking. 
• For the tahini cream, mix together all the ingredients with a fork until it comes together into a thick creamy delicious looking sauce, not that unlike mayonnaise. Taste and adjust the seasoning to your liking. If its too thick add a little more yogurt and if it's too thin add a little more tahini, you want it like mayo like consistency.
• Carefully thread the mushrooms onto 2 skewers, heat a frying pan or griddle pan on high heat and add 1.5 tbsp of oil. Once hot, reduce to a medium heat, add the mushroom skewers and cook on all sides until they start to char. Use a pastry brush to brush on more of the sauce to ensure an even coating where the sauce almost glazes the outside of the mushrooms.Once the mushrooms are lightly charred all over remove from the heat.
• To serve, heat up the flat breads and add a generous dollop of tahini cream on the base, followed by lots of tabbouleh, remove the mushrooms from the skewer on top and finely add some pickled red onion on top – enjoy!

• For the cucumber salad, slice the cucumber into 1/2 cm slices. Finely dice the garlic and ginger and mix together with the remaining of the ingredients for the cucumber salad. Add the sauce to a saucepan and put on a high heat, bring to a boil and reduce to a low heat and leave to reduce for 3-4 mins stirring continuously. This is to thicken the sauce so it will coat the cucumber. Set the sauce aside to cool while you make the mushroom steaks. 
• Next lets make the sauce for the mushrooms, in a glass mix together 1 tbsp of sesame oil, the apple cider vinegar, tamari, maple syrup and finely dice the ginger and add that in and mix well.Put a non stick pan on high heat. Add 1 tbsp of sesame oil to the pan.
• Add the mushrooms to the pan (ensure to only add a single layer so they have enough room to fry) and use a wooden spoon to flatten them on the pan so they brown all over and evaporate more moisture.Cook on each side for 2-3 mins until they start to brown. Carefully add in enough of the sauce so there is enough to lightly coat the mushrooms but not too much that they are swimming in sauce.
• Repeat with any remaining mushrooms until they are all cooked and look fab.To plate up, mix together the cucumber with the cucumber sauce and mix well, divide between 2 plates and divide up the mushrooms between 2 plates and enjoy!

• Preheat the oven to 200 degrees C.
• Carefully slice the courgettes 3/4 of the way through the courgettes and space the slices approx 1/2 cm apart to create a hassle back courgette, repeat with other courgette and place on a baking tray. Brush with 2 tablespoons of oil and a generous pinch of salt and try to ensure some of the oil gets into the slices in the courgettes. Bake for 20 mins. While they are baking make the romesco sauce and the mint yogurt.
• For the Romesco sauce, peel the garlic cloves and add with all the rest of the the ingredients to a food processor or blender and blend till smooth. Taste and adjust the seasoning to your liking.For the mint yogurt sauce remove the mint leaves from the stalk and finely dice. Add the rest of the ingredients together in a bowl and mix well. Taste and adjust the seasoning to your liking.Check on the courgettes and open up some of the slices and add a tiny bit more oil to ensure they really go golden on the inside. Bake for a further 5 mins until well cooked so that they are soft, slightly charred but that they hold their shape.
• Get 2 bowls to serve and put a generous base layer of the romesco sauce, add a courgette on top and drizzle over the yogurt sauce for a lovely finish.Enjoy!

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

• Preheat the oven to 200 degrees C
• Get a frying pan that is oven proof and add 2 tbsp of water along with the sugar and mix it till it all comes together with no clumps. Put the pan on high heat and don’t stir. Bring to a boil and then reduce to a medium heat and leave to cook without stirring until the sugar starts to turn a light shade of gold. Take the pan off the heat.
• Slice the pear into long strips and lay a single layer of pear on top of the caramel (be careful of your fingers with the hot pan and caramel) do your best to shape the pears into a nice patten as this will be the top of your pie.Roll out the pastry and cut it to be slightly bigger than the size of the pan.
• Carefully add it on top of the pan and tuck it in around the edges. Put in the oven to bake for 20 mins or until the base starts to go golden.
• Remove and this is the most fun bit! While the pan is still hot add a board onto of the pan and flip it over in a strong confident manner. The tart Tatin will now be facing upright with the pears and caramel onto and the pastry at the bottom. Cut and enjoy!

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

• Give the leeks a good wash to ensure that there is no sediment inside the green part.Preheat the oven or if cooking on a fire, light a fire in your wood fired oven and wait till it gets to 250 degrees C
• Put the leeks in with their skin on and leave to cook until they are burnt all over. You will have to turn them every 5-7 mins to get an even char. You want to make sure the leeks are black all over (don't worry!) and that they are soft in the inside indicating that they are cooked through.
• While leeks are charring time to make the salsa. Peel and finely dice the garlic, finely dice the red chlli and the flat parsley. Add along with the remaining ingredients to a pestle and mortar or to a blender and grind or blend till smooth but while ensuring to keep a little bit of texture. 
• Remove the leeks from the oven and leave to cool for a few mins as they will be easier to handle. Once cool peel off the burnt outer layer leaving the luminous soft green insides. Rip these up into long strips like spaghetti and put on a plate. Repeat with the other leek. You can either heat these leek spaghetti up or serve cold. Divide the leek spaghetti between 2 plates, drizzle over the salsa and garnish with some sauerkraut and sprinkle over the walnuts for a delicious dish! Enjoy!

• Make the Picklese:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  Finish with the top bun and enjoy!

• Preheat the oven to 180C
• Line a baking tray with baking parchment
• Drizzle 4 & 1 tablespoon patches of maple syrup on the baking parchment
• Finely slice the pistachio nuts and sprinkle on top of the maple syrupSlice the apricots into approx 8 slices per apricot and place on top of the maple syrup.
• Slice the sheet of puff pastry into 4 rectangles of approx 12cm x 6cm. Place these on top of each of the 4 maple syrup and pistachio patches and press down so the maple syrup covers the whole of the bottom side. Any excess maple syrup that comes out the side, brush it on top.
• Place in the preheated oven and bake for 25 minutes.
• Remove from the oven. Using a pallet knife remove them carefully from the baking parchment and turn over so the apricot side is up.
• Dust them with some icing sugar using a sieve. Enjoy!!

• Fill and boil the kettle
• Cut the cabbage into 4 quarters ensuring to keep the stalk on so that each quarter holds its shape when quartered.
• Add the cabbage to a saucepan with a generous pinch of salt and cover with just boiled water. Add in some spices, (we added in 1 tsp pink peppercorns, 1 tbsp cumin seeds, 1/2 tsp chilli flakes) put a lid on and leave it to boil for 10 mins until the cabbage is cooked through and soft but that it is still holding its shape.
• While the cabbage is cooking make the chimichurri sauce, peel and finely dice the garlic, finely dice the chilli (leave out if you prefer it less spicy) and also finely dice the parsley and coriander, add to a bowl along with a generous pinch of salt and the olive oil and vinegar. Mix well and adjust the seasoning to your liking. It should taste fresh, acidic and yet balanced.
• Drain the cabbage. Heat a frying pan on high heat and once hot add in 3 tbsp of oil and once really hot add in the drained cooked cabbage quarters. Cook on each side until charred and golden, (this should take 3-4 mins depending on the temperature of the pan, sprinkle with a pinch of coarse sea salt.
• Spread the hummus onto a large plate, layout the charred cabbage on top and drizzle over/ spoon the chimichurri sauce and enjoy!

• First make the pickled radishes by slicing them finely along with the herb of choice and add to a glass along with a pinch of salt and cover with the apple cider vinegar or vinegar of choice. Give it a mix and leave it to sit while you make the rest of your bowl.
• Slice the pepper into long strips. Heat up a griddle pan or non-stick frying pan on high heat and once hot, fry the peppers on booths with no oil until they starts to char around the edges, this will take around 5-7 mins. Remove from the heat and set aside
• Slice the tofu into 4 pieces and add to the same hot pan. Sear or fry on both sides on high heat until it goes lightly golden brown. Mix together the tamari, maple syrup and vinegar and add to the tofu. Move the tofu around to mop up the sauce. Turn off the heat and as the sauce starts to cool it will thicken and glaze the tofu. Remove from the pan and set aside. Keep the pan hot and add the seeds. Cook the seeds while stirring regularly until the sesame seeds start to pop, this should take about 4-5 mins. Remove from the pan.
• Drain and rinse the cooked beans. Cut the avocado in half, remove the stone, spoon out the flesh and slice into long stips. Quarter the cherry tomatoes.
• To assemble the bowl, divide the leaves between the 2 bowls, carefully layer in the tofu, red pepper, butter beans, slices of avocado, cherry tomatoes, remove the radishes from the vinegar and divide between the bowls, sprinkle the seeds on top and enjoy!

For the chips:

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

For the Tofu:

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

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

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

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

• Preheat the oven to 220 C fan, cut eggplant in half lengthways, rub a little oil on the inside of the aubergine and place on a baking tray flesh side down, sprinkle with salt and cook for 40 mins until the aubergine is charred and collapsed and is super soft. Add the remaining ingredients and mix well. Taste and season with lemon, salt or heat to your preference.
• Or if you have a gas stove you can cook the aubergine directly on an open flame, turning occasionally, for approx 15 minutes or until charred and collapsed and super soft inside.
• Allow to cool for a few minutes until you can handle them, into a medium mixing bowl, scrape out the soft flesh from the aubergine ( it should come away easily from the skin
• Add the remaining ingredients and mix well. Taste and season with lemon, salt or heat to your preference.

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

• Cut the nub off the end of the lemongrass and finely dice, finely dice the ½ chilli, ginger and garlic and add to the pestle and mortar or blender along with the rest of the ingredients for the paste and blend or grind till smooth
• Drain and rinse the chickpeas and black beans. Finely dice the carrot, finely slice the green onions, chop the pak choy and finely dice the coriander. Add the tofu to the pan along with the carrot and green onion and fry for 4-5 mins turning the tofu once or twice until it goes lightly golden on each side.
• Add in the 2 tbsp of tamari and stir it around. Add in the curry paste and mix through and cook it off for a further 2 mins. Add in coconut milk, water, the drained chickpeas and black beans along with the pak choi and cook for 4-5 mins until the dish starts to come together.
• Taste and adjust the seasoning to your liking by adding more salt, lime juice or coconut sugar/ brown sugar.Finely dice the remaining ½ chilli. Garnish with red chilli and coriander. Serve with your favourite grain such as rice, noodles or quinoa. Enjoy

• Preheat the air fryer to bake function to 160 degrees C. Grease up a 2lb loaf tin which is approx (900g). Add the self raising flour, sugar and salt to a mixing bowl.
• Add the self raising flour, sugar and salt to a mixing bowl. Stir together. Add the butter and use your fingers to smash the butter into the flour mixture until it looks like damp sand or bread crumbs. 
• Stir in the milk. The dough should come together in a soft clump. Coat in a little flour so they are easy to handle.Dust your counter and Place the dough on your counter and roll out into a rectangle that is approx 45cm x 30cm.
• Melt that butter for the cinnamon filling and mix the cinnamon and the sugar together. Spread the melted butter over the dough bringing it right to the edges. Sprinkle over the cinnamon sugar as evenly as you can. Start at the long end of the rectangle (the 45cm side) and roll it up into a log.
• Ensure to roll it tight. Cut the log in half, and then half these pieces and then half the last pieces and place them into the grease 2 lb loaf tin (approx 900g). You should have 8 pieces.Place the loaf tin with the swirls into the preheated air fryer drawer and bake for 18-20 minutes.
• While the cinnamon rolls bake, make the icing. Place the cream cheese in a bowl, add the icing sugar, milk and vanilla and use a fork to break down and stir until smooth and super creamy. Remove the rolls from the air fryer and drizzle the glaze over the top.

• Preheat oven to 180 degrees
• Cut the mushrooms into thin long strips.
• Whisk all the Hoisin marinade ingredients together in a medium size bowl, add ¾ of the mixture to the mushrooms and mix well, ensuring all the mushrooms are coated in the marinade. Set aside and marinate while you make up the pancake batter.
• Add all the pancake batter ingredients to a blender and blend for 30 seconds until smooth, set aside for 2-3 minutes to allow the flax to thicken Add the marinating mushroom to a baking tray and spread out into an even single layer, this will allow the edges to get crispy. Bake for 20 minutes.
• Alternatively you can fry for a crispier more indulgent version, heat a wide bottomed non stick pan on high heat, once hot add in 2-3 tbsp of oil and fry stirring consistently until they brown all over, this should take about 5 mins. Remove from the pan once they are brown all over and taste epic!
• While the marinated mushrooms are baking, prepare the cucumber and spring onions, cut the cucumber into 10 cm long thin strips and cut the scallion into thin slices cut diagonally, do the same with the chilli, removing the seeds if you prefer it less hot. 
• To make pancakes, heat a medium non stick pan on a high heat, when hot add a thin layer of batter, enough batter to make a 15cm pancake (roughly 40-50ml of batter) reduce the heat to medium, allow the pancake to cook for about 1 minute, then using a silicone spatula, carefully turn it over and cook for a further minute, continue to cook all pancakes in batches until all the batter is used. Keep the pancakes hot in foil while you do this.
• Now it is time to build our delicious hoisin savoury pancakes, add a tsp of the remaining hoisin sauce to each pancake and around 2-3 tbsp of cooked mushrooms, add 3-4 strips of cucumber to each pancake, sprinkle with some scallions and chilli and sesame seeds, wrap and enjoy!

• Cut the tofu in 1cm x 2cm cubes.
• Mix together the ingredients for the sauce/ marinade.
• Add in the tofu and mix together so the tofu is well coated.
• Bake in the airfryer at 200 degrees for 12 mins ensuring that the tofu is well spread out so it can get crispy.
• Mix together the ingredients for the final marinade. Take out the tofu from the air fryer. In a bowl lightly mix together the cooked tofu and the finishing sauce until well coated.
• Bake again in the air fryer at 200 degrees for 12 mins, ensure to turn once after 6 mins so they crisp up all over – bake until lovely and crispy.

• Cut the tofu into 1cm thick rectangles that are approx 3 x 6cm. Mix together the ingredients for the sauce/ marinade. Marinade in 3/4 of the sauce for 1-2 mins turning to ensure the tofu is well coated while the airfryer preheats.
• Bake in the airfryer at 200 degrees for 10 mins
• While in the airfryer add the remaining 1/4 of the marinade sauce along with the coconut sugar and cornstarch into a sauce pan and cook on a medium heat, whisking constantly until it starts to thicken and reduce. Be careful not to let it burn! Add 2 tbsp of water if it gets to thicken and mix through. Remove and set aside
• Take the tofu out of the oven and in a large bowl coat in the glaze, ensuring to drizzle any remaining glaze over the tofu and bake again in the oven at 200 degrees for 5 mins
• Take out, sprinkle with some sesame seeds and enjoy!

• Cut the beetroot in half, lengthwise and use a peeler to peel long strips the width of the beetroot, (be careful of your fingers!), get as many strips as you can. Rip the oyster mushrooms in half lengthwise.
• In a large bowl add the beetroot strips and the mushrooms along with the sumac, salt, black pepper, smoked paprika, tamari and maple syrup and mix well. Leave to marinate while you make the coriander salad and tahini cream.
• For the coriander salad finely dice the cucumber, and coriander, shuck the pomegranate seeds and quarter the cherry tomatoes. Add to a bowl along with a pinch of salt and mix well. Taste and season to your taste
• For the tahini cream, add the yoghurt, tahini, garlic powder, lemon juice and pinch of salt and mix well until it comes together. Taste and season to your liking by adding more salt or lemon. This is to be the base creamy flavour.
• To cook the skewers.
• Take the 2 metal skewers and carefully layer on the mushrooms and beetroot, we went 2 layers of mushroom then 1 layer of beetroot and continued with this pattern until we had filled the skewers.
• Heat a large frying pan on high heat, once hot add 2 tbsp of oil and carefully add the skewers with the beet and mushrooms, cook on each side for 2-3 mins until they start to lightly char and beetroot starts to almost caramelise. Remove and using a sharp knife carve the mushrooms and beetroot off the skewers into bite sized pieces.
• To plate up: Take a flatbread and add a good dollop of tahini cream, a generous amount of coriander salad, add some of the mushrooms and beet mix and lastly finish with some pickled chillies. Repeat with the remaining flat breads and enjoy!

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

• Preheat the oven to 180 degrees.
• Roast the hazelnuts on a baking tray for 10-12 mins until the skins turn dark brown.
• Remove and pour into a clean tea towel and massage for 1-2 mins to loosen the skins. Discard the skins and keep the roasted hazelnuts.
• Add the roasted de-skinned hazelnuts to a food processor or high speed blender and blend until they start to turn into a nut butter. Depending on your machine this may take anywhere from 2-4 mins.
• Ensure you dont overheat the motor on your appliance as this will damage it so if it starts to get hot or you smell burning rubber stop and give your machine a break.
• Melt the chocolate on a Bain marie or in the microwave. Add the melted chocolate, salt and vanilla and blend till super smooth.
• Store in a sealed jar in the fridge for 1-2 weeks. Enjoy on toast, pancakes or just off the spoon!

• In a large bowl add the lukewarm water and add in the yeast and mix till well combined. Add the flour, sugar (if using) and the salt and carefully bring together in the bowl. Mix for 10 mins to develop gluten. At the start it will be a sticky, wet dough but work it for 10 mins until it starts to come together almost like sticky chewing gum so there is no flour sticking to the edge of the bowl. Alternatively you can mix it in a stand mixer with the dough hook on medium speed for 6-8 mins. 
• Grease a 1lb loaf tin with 1 tbsp of olive oil and add in the dough to proof. Cover with a towel to keep the moisture in and leave in a warm spot to proof until it doubles in size. This should take an hour or two (if it is warmer it will proof quicker and if it is cooler it will take longer.) If you do have an airfyer you can proof this on the “reheat” setting at 49 degrees C for 45 mins until it has doubled and even tripled in size.
• Thinly slice your veg.
• Once the dough has doubled in size, sprinkle over your prepared veg along with the 4 tbsp of olive oil to the dough, and a generous pinch of salt on top of the proven dough. Coat your fingers with a little oil so the dough doesn't stick and start to play the focaccia piano! Dimple the focaccia until you have created thick indents in the dough and the veg is now sticking to the dough.
• Cover again with a towel again and leave to proof for a second time again. You want to proof it until it has doubled in size compared to the original dough. Alternatively you can speed this up by proofing in the airfyer  on the “reheat” setting at 49 degrees C for 20 mins until it's doubled in size.
• Again lightly grease your fingers with a little oil and add another 1 tbsp of olive oil and dimple the dough, sprinkly on a small pinch of salt.
• Preheat your air fryer to 170 degrees and bake for 15 mins.
• Remove from the oven and spoon over 2 tbsp of pesto on top and bake for a further 5 mins at 170 degrees c. Take out and leave to cool. Enjoy!!

• First step, prep the ingredients for the jackfruit carne, peel and dice the red onion and clove of garlic, finely dice the ½ red chilli and drain and rinse the jackfruit and finely chop. Heat a wide bottomed pan on high heat and add in 1 tsp of oil. Once hot add in the cumin seeds, onion and chilli and fry for 3-4 mins, add in the garlic and jack fruit and fry for a further 2-3 mins, add in the rest of the spices for the jackfruit carne as well as the tamari and tomato puree, mix well until the flavours are well distributed. Add in 2 tbsp of water and allow to braise mixing through while deglazing any stuck jackfruit from the pan. Taste and adjust the seasoning to your liking and remove from the heat and set aside.
• Next let's make the charred mango salsa. Cut the cheeks off the mango and char them on a hot pan until golden on the flesh side. Remove from the skin and cut into small pieces. Cut the cherry tomatoes in quarters, peel and finely dice the red onion, finely chop the coriander and mix it all together with the juice of half a lime, season with salt and black pepper to your liking.
• For the smashed avocado, remove the flesh from the skin and mash with the juice of the other half of the lime and a generous pinch of salt, mash until smooth and taste and adjust the seasoning to your liking.
• To serve ideally slightly char the tacos on a dry pan until slightly crispy, add a layer of smashed avocado, some mango salsa, pickled cabbage followed by the jackfruit carne on top. Repeat with the remaining tacos and filling. Enjoy!

• Fill and boil the kettle. Once boiled, fill a large saucepan with the boiled water and a generous pinch of salt, add in the pasta and cook as per the pack instructions. Once cooked, drain and rinse the pasta, ensuring to keep 1 cup of pasta water.
• Peel and finely dice the onion, cut the cherry tomatoes into quarters, finely dice half the chilli and using a fork shred the oyster mushrooms until they become fully ripped apart. Finely dice the wild garlic/ scallions. Remove the rosemary from the stalk and finely dice.
• Heat a non-stick frying pan on high heat, add the oil and once hot, fry the diced onion for 3-4 mins until it starts to brown around the edges. Add in the mushrooms along with the rosemary to the pan and cook for another 4 mins. Then add the tamari/ soy sauce and mix well so each mushroom absorbs the flavour. Add in the cherry tomatoes and wild garlic/ scallions with a pinch of salt and mix well and allow to cook while you finely chop the roasted red peppers. Discard the brine or keep to pickle something later. Add the peppers to the dish and mix well and leave to cook for 2-3 mins.
• Add in half the pasta water approx 100ml along with the yoghurt and mix through and leave to cook off for 2 mins. Taste and adjust the seasoning to your liking.
• Add in the pasta and mix well and serve – enjoy in the sunshine if you can for a magic tasting meal!

• Preheat the air fryer at 180C. Put the almonds in a bowl.
• Add the oil, maple syrup and tamari and mix well so the almonds are well covered. Add the remaining ingredients and mix well so evenly coated. 
• Transfer the mix to the air fryer.Bake for 5 minutes. Remove and leave to cool. Enjoy!

• Preheat the air fryer to 180C for 15 minutes.
• We used tinned chickpeas and lentils. If doing the same, drain and rinse chickpeas and the lentils (no need to dry).
• In a bowl add all the remaining ingredients and mix well. Transfer the mix to the air fryer basket. 
• Cook for 15 minutes at 180C. When it is finished cooking, remove from the air fryer and leave to cool. Enjoy!

• Fill and boil the kettle. Cut the cauliflower into 4 even quarters and give it a good wash including the leaves. Remove the tender smaller leaves and cut them in half lengthwise. Add the cauliflower and the leaves to a large saucepan and fill with just boiled water, a generous pinch of salt and 1 tbsp of ground turmeric. Cook on high heat for approx 8-10 mins until the cauliflower is cooked but still hard enough to hold its shape.
• Drain and rinse the cauliflower and leave to drain and dry for a minute.
• For the tahini cream, mix together the tahini, soy yogurt, lemon juice and salt until well combined and a lovely creamy texture.
• Heat a wide bottomed non-stick pan on high heat and add 2 tbsp of oil. Once hot add in the cumin seeds and carefully place the cooked cauliflower open side down and cook on each side until golden brown in the centre.
• While that is cooking, mix together the ingredients for the zaatar glaze until well combined.
• Finley dice the fresh coriander and deseed the pomegranate.
• To serve add a generous amount of tahini cream on the bottom of a plate or wide bottomed bowl, carefully place a cooked cauliflower quarter with the charred sides facing up on top of the tahini cream, drizzle over approx 2-3 tbsp of the zaatar glaze on top and decorate with pomegranate seeds and chopped coriander and enjoy!

• First step, peel and chop the sweet potato into small bite sized pieces. Place the potato in the loaf tin and bake in the Vortex Slim airfyer on the ‘airfryer’ setting for 15 mins at 160 degrees C.
• Break the chocolate into small pieces like chocolate chips. Melt the butter over a bain-marie. Once almost melted, add in half the chocolate and the water. Once fully melted, take off the heat and add in the cooked sweet potato. Blend in a blender or using a stick blender or even a food processor until super smooth.
• Mix the flour, sugar, and cornstarch together and make a hole in the centre. Add in the blended chocolatey mixture. Mix together until well combined and fold in the remaining chocolate. 
• Line a 1 lb loaf tin (approx 450g tin with high side) with baking paper, pour in the brownie batter.
• Bake in the Vortex Slim airfyer on the ‘bake’ setting at 170C degrees for 25 mins.Take it out and leave it set before you slice it, this will unfortunately take an hour or 2 but it is so worth it!

• Preheat the air fryer to 180C.
• First step, chop the sweet potato into bite sized pieces.
• Put them in the air fryer with a good pinch of salt and 5 sprays of oil (1/4 tsp) and bake for 20 minutes. Once they are done, set aside they will go through the tomato sauce.
• Put the cashew nuts for the cashew cream in a small pot. Cover with boiling water and boil for 10 minutes on a gentle rolling simmer. This will soften them up and make sure that when you blend them into a white sauce you get a consistent homogenous texture like a traditional white sauce
• Tomato sauce
• Peel and finely chop the onion and garlic, finely slice the mushrooms and grate the carrot. If using the chilli, chop it finely, removing the seeds if you prefer less heat.
• Put a wide non-stick pan on a high heat and leave to heat up. Once hot, add a few sprays of oil to the pan along with the chopped onion, the mushrooms and a good pinch of salt and cook for 5 minutes stirring regularly. If the onions or mushrooms start to stick to the pan add 1 tablespoon of water or a couple of sprays of oil and deglaze the pan with a wooden spoon or silicone spatula. Add the tamari/soy sauce and mix it through so all the mushrooms and onion get coated.
• Add the carrot, garlic and the chilli, and cook for a further 3 mins, stirring regularly. As above If any of the veg starts to stick to the pan, add a tablespoon of water or a couple of sprays of oil and deglaze the pan with a wooden spoon or silicone spatula. You want to cook it until the onions start to brown around the edges and the mushrooms have cooked right down. Add the remaining ingredients for the tomato sauce: the chopped tomatoes, the tomato puree, maple syrup, salt and the black pepper. Also add the cooked sweet potato. Bring to the boil, then reduce the heat and leave to simmer for 10 minutes. Taste and season with more salt and pepper to your taste and once it is finished, leave it to sit with the lid off while you make the cashew sauce.
• Cashew cream
• Drain and rinse the soaked cashews. Put all of the ingredients for the cashew cream in a blender and blend until really smooth. This could take about 2 minutes. Taste and season with extra salt and pepper if you think it requires it.
• Layering up
• Preheat the airfyer to 180C.
• Into your lasagne tray put a thin layer of the cashew cream and spread it evenly across the bottom. On top of this, add a layer of lasagne sheets. It is a bit like making a puzzle, you will likely need to break some sheets to fill the gaps and cover the white sauce completely. You also don’t want any overlapping of sheets as these overlapped pieces will not cook through.
• Add a half of the tomato sauce on top of the lasagne sheets and spread it so that it is level and compacted.
• Put another layer of lasagne sheets like the base layer on top.
• Top this with half of the remaining cashew sauce and spread it out so that it is evenly spread.
• Top this with the rest of the tomato sauce.
• Put another layer of lasagna sheets on top.
• Finally top it with the cashew cheese.
• Once layered up, put it in the airfyer and cook it at 180C for 20 minutes.
• Having served lasagna for years in our cafe we find surprising to most people that the easiest and best way to cut lasagna is with a scissors. Cut with scissors, serve and enjoy!

• Preheat the oven to 160 degrees
• First start line a inch springform tin with baking parchment. Slice 3 bananas lengthwise and place them cut side down on the baking tray.
• For the caramel, add the 150g of caster sugar to a wide saucepan and heat on medium heat, add the 2 tbsp water and mix once and after that dont stir.  Leave and occasionally swirl the saucepan but dont stir the sugar. Leave until it breaks down and starts to go golden and turn to a smooth caramel. As it reaches the end you will have to stir it to ensure you get a smooth texture. Remove before the colour goes from golden to dark burnt caramel colour. Pour over all the caramel on top of the bananas and leave to cool
• Now time to make the cake. In a glass or cup mix the ground flax and water and leave to sit for 5 mins until it coagulates
• Roughly chop the walnuts so they are bite sized. In a large bowl add the dry ingredients, (flour, cinnamon and walnuts)
• In a blender add the wet ingredients, the peeled bananas, sunflower oil, liquid sweetener, soaked ground flax and blend till smooth.
• If you don’t have a blender mash the bananas and in a bowl and mix the wet ingredients till well mixed.Add the dry and wet ingredients together and mix till a lovely smooth batter. Add the chocolate chips and mix through.
• Pour in the batter in on top of the caramel bananas and bake in the preheated oven for 35-45 mins until a skewer comes out clean.
• Using a pallet knife cut around the edges of the tin removing the cake from the sides.Place a flat plate or board on top of the cake and careful flip the cake so the the bottom comes out on top, if any gets stuck, dont worry you can carefully scrap it out. It should look magnificent!leave to cool and cut and enjoy!

• Using a tong, cook the aubergines over a gas flame for 5-10 mins until they char and cook right through to the centre. A fork should easily insert through the aubergines when they are ready. The centre should be soft, and break down effortlessly..
• If you don't have a gas flame just cut them in half and put them face down on a baking tray and bake at 200 degrees C with a generous pinch of salt for approx 30 mins until they can almost melt or the insides can be easily ripped apart.
• Peel and dice the onion and garlic cloves. Finely dice the carrot into 1/2cm cubes. Using a fork, hold the mushroom in one hand and use the fork to flake the mushroom, this will give a distinct texture, be careful not to scrape your fingers or hand.
• Heat a non-stick pan on high heat, add 1 tbsp of oil and once hot add in the onion and carrot and pinch of salt and cook for 3-4 mins. Add in the mushrooms and garlic and cook for a further 4-5 mins until the onions and mushrooms start to brown around the edges. Add in the tamari/ soy sauce and mix through so the mushrooms absorb the flavour.
• Next add in the tomato passata, tomato puree, maple syrup and mix through. Taste and adjust the seasoning to your liking by adding more salt or pepper to taste.
• Chop up the smoked aubergine until it's in small tiny pieces and mix through the sauce.Cook the pasta as per the pack instructions. Drain and rinse and add it to the sauce. Finely dice the basil or parsley and sprinkle over the top.
• Mix together and double check the seasoning and enjoy!

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

• Tear open the mushrooms so that they can be spread out as wide as possible when compressed. Add them to a bowl along with the seasoning and mix well. Heat a wide bottomed non-stick frying pan on high heat and add 1 tbsp of oil. Once hot add in a single layer of the mushrooms ensuring there is enough room for them to spread out and fry for 1-2 mins, using a clean pan compress the mushrooms to maximise charring and to evaporate more moisture for a more fleshy texture, press down for 20 seconds. Turn and repeat on the other side until the mushrooms are charred, cooked through and smell magnificent. Remove from the pan onto a chopping board and roughly chop.
• Next finely dice the cucumber, coriander and the cherry tomatoes and mix together with a pinch of salt. Set aside.
• For the tahini cream, peel and finely dice the garlic clove and add to a bowl along with the tahini, yoghurt, lemon juice and pinch of salt and mix until it emulsifies into a thick cream. Taste and adjust the seasoning to your liking. 
• To assemble, add a generous coating of the tahini cream, followed by the coriander, tomato, cucumber mix, followed by lots of mushroom “meat” and top with some pickled red onions. Enjoy!

• First step let's make the slaw, finely slice the 2 cabbages, grate the carrot and dice the fresh coriander. Mix together the vegan mayo with the chilli powder and kimchi juice until well combined. Add the mayo to the cabbage and carrot coriander and mix well for your kimchi slaw.
• Carefully remove the skin from the pineapple and slice into 2 x 1 cm slices and remove the core. Heat a non stick pan and char on both sides for 30-40 seconds on each side, ‘til evenly browned.
• For the tofu, slice into 1cm thick slices that are slightly larger than the burger buns. Heat the non stick pan on high heat and add in 1 tbsp of oil. While the pan is heating up, peel the ginger and garlic and finely dice along with the chilli. Mix the ingredients for the teriyaki sauce. Fry the tofu for 1-2 mins on each side until it sears and goes golden on each side. Add in 2 tbsp of teriyaki sauce and turn the tofu to ensure both sides are covered in the sauce. Remove from the pan and set aside. Clean the pan.
• Coat the cooked tofu in the flour/ corn flour to ensure an even coat all over. Dip in the teriyaki sauce and then into the sesame seeds again ensuring there is an even coat of sesame seeds on the exterior.
• Heat the pan on high heat and add in 1 tbsp of oil, once the pan is hot, fry the coated tofu for 1 min on each side until the sesame seeds start to golden and pop. Remove from the pan and add in all the remaining teriyaki sauce keeping the pan on a high temperature. Once the teriyaki sauce starts to bubble and reduce (this should take approx 1 min), add in the sesame tofu, using a spoon scoop the sauce on top to ensure the sauce starts to stick and coat the sesame exterior. Remove from the pan.
• To plate up the burger. Toast the buns. Put a generous dollop of pesto or some extra vegan mayo on the bottom bun. Add on the charred pineapple, followed by the sticky sesame tofu, drizzle over any remaining teriyaki sauce. Put a generous serving of the slaw on top and put the top part of the bun on and enjoy!

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