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

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

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

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

• Pour 1 litr of water into the kettle and boil. Once boiled, add your tea bags of choice along with the sugar and stir until the sugar dissolves and the tea bags really give their flavour, this should take about 5 mins. Remove the tea bags and discard.
• Leave this liquid to cool ensuring that its below 37 degrees celsius, body temperature (if it is hotter, it will kill the SCOBY)
• Add your SCOBY and the cup of previously brewed kombucha into the jar. Cover with a clean teatowel and leave to sit for 10-15 days out of direct sunlight, at room temperature
•  After 10-15 days, remove your scoby and it is ready to go!

• Preheat the oven to 190°C.

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

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

  Meanwhile, peel and slice the onions into long strips.

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

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

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

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

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

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

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

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

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

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

• Roughly chop the veg, remembering it should be bite sized. Put in a large bowl or sauce pan and add the salt and mix well and bash with a saucer for 2 mins. Leave to sit for 1-2 hours or even overnight. Rinse and wash the salt away and put back in the bowl/ sauce pan.
• Peel the garlic cloves. Add the ingredients for the sauce and blend till smooth. Pour over the already salted veg and add the gochugaru or paprika/ chilli mix and mix well.
• Add to your jar or vessel for fermentation. Ensure it's submerged under the sauce and natural veg juices as this is a lactic acid fermentation process. Leave to ferment on the counter for 2-3 days until it starts to become more bubbly. Taste and if you prefer it to be more acidic, leave for longer. The longer you leave it to ferment at room temperature the more acidic it will become. Once you are happy with the level of acidity put in the fridge and enjoy for many months or years to follow.

Points of note

• Check on your kimchi every few days, to make sure that the veg stays submerged in the liquid. Sometimes, the top layer that is exposed to the air can start to go off slightly but don't worry about this, it can simply be scraped off and the underneath layer should still be perfectly fine to eat. Time and temperature are the 2 secret ingredients for fermentation, the longer you leave it ferment the stronger and more acidic the flavour, also the warmed the temperature the quicker it will ferment.

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

Note:

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

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

• Chop the vegan butter into small 2cm cubes and add to a food processor along with the biscuits. Blend until it all comes together and the biscuits have reached a bread crumb like texture. Line a baking tray approx 30cm x 15cm x 4cm with baking parchment.
• Pour in the biscuit crunch and spread it out and compress it so it is even and well compacted so once it sets it will hold its shape. Put in the fridge or freezer to set while you make the curd.
• Cut up the vegan butter into small cubes and add to a medium saucepan on medium heat, once melted add in the oat milk or milk of choice along with the caster sugar, turmeric, and bring together. Sieve in the flour and bring to a gentle simmer stirring continuously with a whisk. Add in the lemon zest and lemon juice and stir in – the curd should start to thicken. Once it has reached a nice glossy shine and it thick enough to stay on the whisk, remove from the heat. Pour on top of the biscuit base and put back in the fridge to set while you make the meringue
• In a stand mixer add the chickpea water or aquafava and whisk with the ballon whisk attachment at high speed until it reaches stiff peaks, this will take approx 5 mins. Add in the caster sugar and the cream of tartar and whisk until it reaches a thick stiff glossy
• texture. Remove and add to a pipping bag. Pipe the meringue on top of the lemon curd layer trying to get even thin points until you have covered all the curd. Using a blow torch caramelise the top points until it goes nice and caramelised and look magicLeave to cool for a few minutes before cutting and serving. 

• Peel and finely chop the onion and garlic. Finely dice the carrots, slice the leek lengthwise and give it a good wash as often sediment hides in the green of the leek. Slice the leek into approx 2 cm rounds. Drain and rinse the chickpeas and lentils.
• Heat a 5L non stick pot on high heat, once hot add in the diced onions and fry down until they start to brown around the edges, stirring occasionally. Add in the garlic and diced carrot along with a pinch of salt and cook for 2-3 mins stirring occasionally. Add the chopped leek along with 4 tbsp of water, give it a stir and put the lid on and leave to sweat for 5 mins, this will speed up the cooking process and help the veg release more of its sweetness.
•  Remove the lid and add in the 500g of split red lentils along with 1L of veg stock and 2L of water. Put the lid on and leave to cook for 20 mins stirring occasionally.
• Cut the cherry tomatoes in half, finely slice the pak choi and coriander or herb of choice. Remove the lid and add in tamari, curry powder, salt and black pepper along with the cherry tomatoes, cooked chickpeas and lentils and mix through.
• Bring up to a boil on high heat, add in juice of half the lime, taste and adjust the seasoning to your liking.Serve with your favourite grain of choice or sourdough bread. It will last for 2 days in the fridge and it freezes well.

• Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper and remove the insides.
• Heat a wide bottomed non-stick pan on high heat and once hot reduce to medium hot.
• Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown. If it starts to catch, add a couple of tablespoons of water and 'deglaze' the pan.
• Add the cumin seeds, garlic, red pepper and a teaspoon of salt and fry for a further 2 mins until the peppers start to cook down a little.
• Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.
• Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.
• Sieve in the gram flour and mix through.
• Finely slice the chilli and serve on top.
• Serve with toasted pitta breads or your favourite grain.

• Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper and remove the insides.
• Heat a wide bottomed non-stick pan on high heat and once hot reduce to medium hot.
• Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown. If it starts to catch, add a couple of tablespoons of water and 'deglaze' the pan.
• Add the cumin seeds, garlic, red pepper and a teaspoon of salt and fry for a further 2 mins until the peppers start to cook down a little.
• Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.
• Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.
• Sieve in the gram flour and mix through.
• Finely slice the chilli and serve on top.
• Serve with toasted pitta breads or your favourite grain.

• Chop the tofu block in half widthwise and then diagonal into triangle shapes. Finely chop the ginger. Cut the bottom off the pak choi and separate it out and give it a good wash.
• Put a medium sized non-stick pan on high heat, once the pan is really hot, turn it down to medium and add the tofu and the ginger cook for 2 minutes then turn the tofu and cook for a further 2 minutes. If it starts to stick add a couple of tablespoons of water and using a wooden spoon, scrape off any of the browning and incorporate it.
• Add the pak choi leaves along with 3-4 tablespoons of water and cover with a lid. Leave to steam for 2-3 minutes.
• Remove the pak choi and put on the plates ready to serve.
• The tofu should have started to golden on each side, add in the tamari – the pan should make a loud frying noise, move the tofu around so that all the tofu gets a good covering from the tamari and then turn off the heat. This will take less than 1 minute
• Add the quinoa into a mixing bowl. Quarter the cherry tomatoes and add along with a pinch of salt, black pepper, the juice of 1 lime. Finely lice one of the pak choi leaves and add also. Mix it all well.
• Serve both plates with the tofu steaks, some steamed pak choi greens and some of the quinoa salad.
• Serving suggestion: sprinkle some nutritional yeast on top for a cheesy flavour.

• Brew your coffee good and strong and add in 3 tbsp of icing sugar and mix well. 
• Whip the cream until it reaches stiff peaks and add in 3 tbsp of icing sugar and mix well.
• Dunk each biscuit twice to three times, depending on how hard the biscuits are as you want the biscuits to break down and end up almost like a sponge after soaking and sitting. Get a baking tray approx 25cm x 25cm x 3cm high or else 9 x9 inches x .3inches and layer on a single layer of the soaked biscuits. Add a generous layer of cream followed by a nice dusting or sprinkling of cocao powder. 
• Do another layer of soaked biscuits, followed by a layer of cream and a generous dusting of cacao powder again et voila your tiramisu is good to go!

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

• First step, let's start our pickle, peel and finely slice the red onions into strips, slice the green chillies into thin slices, remove the seeds if you want it to be less spicy. Add them to a large glass along with a pinch of salt, the vinegar, maple syrup and fill the glass with water until the onions and chillies are submerged under water. Leave to pickle while we make the rest of our dish.
• Heat a wide bottomed non stick pan on high heat, once hot add in the whole spices, the cumin, coriander seeds and the cardamom pods, toast until the cumin seeds start to pop, this should take 2-3 mins, remove from the pan and add to a pestle and mortal and grind up to a powder. If you dont have a pestle and mortar you can simply add to a zip lock back, seal and use the bottom of a mug to crush to a powder. Remove any large bits from the cardamom skin and discard.
• Heat the pan on high heat and slice the spring onions into thin slices, peel and finely dice the ginger and garlic and finely dice the chilli, leaving the seeds out if you prefer it less spicy. One the pan is hot add 1.5 tbsp of oil along with the spring onions, gingers, garlic and chilli and fry to 2-3 mins. Slice the cherry tomatoes into quarters and add to the pan along with a pinch of salt and mix well. Drain and rinse the black eyed beans and the black beans and add to the pan and again mix well.
• Next add in all the remaining spices, the turmeric, garam masala, chlli and black pepper and cook off for 1-2 mins stirring well. Add in the can of chopped tomatoes and the coconut milk along with 1 tsp of salt, 1 tbsp of mango chutney and heat up, mixing occasionally. Add in the baby spinach and juice of half the lime and taste and adjust the seasoning to your liking by adding more salt, black pepper or lime juice.
• Heat up the naan bread. Slice the cucumber in half lenghtwise and then slice into thin strips. Add to a bowl, drain the pickled onions and chilli and add to the cucumber and mix well, ensuring to the keep the pickling brine for another future pickle. 
• To serve serve on a large platter with all the component and enjoy

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

• Make the mushrooms:

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

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

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

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

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

  Peel and slice the red onion into long strips.

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

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

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

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

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

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

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

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

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

  Repeat with the remaining tortilla and enjoy!

• Preheat the oven at 180℃.
• Core and chop the apples/pears into bite-sized pieces leaving the skins on. Put them in a pot with the frozen blueberries and water and cinnamon.
• Bring the fruit mixture to the boil and then reduce to a simmer. Stirring occasionally, stew the fruit for about 20 mins or until all the fruit has properly broken down.
• Thoroughly mix all the ingredients for the crumble together in a bowl including the oil. Once the fruit has stewed down, add it to your crumble dish and spread it out evenly (we used a 30cm ceramic dish).
• Spread the crumble top evenly over the fruit and put in the preheated oven for about 25 mins at 180℃ or until the top of the crumble starts to go golden.

• If using frozen puff pastry, take it out of the freezer 2 hours before making this dish to allow it to thaw and reach room temperature.
• Preheat the oven to 200C.
• Finely chop the mushrooms, and slice the leek into medium-sized rounds, approximately 1 cm thick, including the green part of the leek. Ensure the leek is thoroughly washed. Chop the sweet potato and potato into small bite-sized pieces (leaving the skin on) and peel and finely chop the garlic.
• Heat a wide-bottomed non-stick pan over high heat, add 1 tbsp of oil, and once hot, add the leek, mushrooms, and garlic, along with ½ tsp of salt. Stir well and cook for 4–5 minutes, stirring regularly. Add half of the white wine and mix well to deglaze the pan. Then, add the potatoes and sweet potatoes, along with ½ tsp of salt and the remaining wine. Reduce the heat to low-medium, cover with a lid, and allow the vegetables to steam in their own juices and the wine for about 5 minutes, or until the potatoes are cooked through. Remove from the heat once fully cooked.
• To make the béchamel sauce, heat a medium saucepan over high heat. Once hot, add 8 tbsp of oil. Sieve in the flour and whisk together, cooking for 1 minute to remove the raw flour taste. Add 1 tsp of salt, ¼ tsp of black pepper, 1 tsp of garlic powder, and the mustard. Gradually whisk in the oat milk, bringing the mixture to a boil before reducing to a simmer for 3–4 minutes until you achieve a creamy consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
• Add the béchamel sauce to the mushroom mixture and mix well.
• Transfer the mushroom mixture to a casserole or pie dish (we used a 20 x 30 cm, 7 cm deep oval pie dish) and top with the puff pastry sheet.
• Crimp the edges of the pastry around the dish using a fork. Use a knife to score a criss-cross pattern on the top of the pastry, ensuring not to cut all the way through. Pierce a small hole in the centre to allow steam to escape.
• Brush the top of the pastry with 4 tbsp of oat milk to help it turn golden.
• Bake in the oven for 25 minutes, or until the pastry is golden and crisp.
• Serve with mashed potatoes and peas for a delicious, comforting meal!

• First step make the pickled red onion – Finley slice the red onion into half moon slices, add to a glass and add the vinegar and fill with water until all the onions are submerged.
• Slice the mushrooms into thin slices. Heat a non stick pan on high heat and add 1 tbsp of oil. Once hot add the mushrooms and the smoked paprika and mix well, leave to cook for 5 mins. Add the tamari and the maple syrup and mix well so that they are well spread. Taste and adjust the seasoning to you liking. Remove from the heat.
• For the guacamole, remove the flesh of the avocado and slice into small cubes, quarter the cherry tomatoes and add in, and finely dice the red onion, squeeze in the lime and add the salt, black pepper and ground cumin. Using a fork bring together and mash to your desired texture, some like it smooth and others like it chunky. Taste and adjust the seasoning to your liking.
• For the refried beans, peel and finely dice the garlic cloves, drain and rinse the kidney beans, heat the same pan from the mushrooms and add 1/2 tsp of oil, once hot add the garlic, cumins seeds and beans and 2 tbsp of water and mix well ensuring to encorporate any of the sauce from the mushrooms. Finely dice the fresh coriander. Cook for 2-3 mins and add in the juice of the lime, the ground cumin, ground coriander, salt and black pepper and mix through. Use the back of the wooden spoon to mash the beans until it comes together. Add in the fresh chopped coriander and mix through, taste and adjust the seasoning to you liking.
• For the spicy mayo just add the mayo to a small bowl and mix in the chilli powder.
• To roll your buritto, add the mayo on the bottom, followed by the refried beans, guacamole, mushrooms and finish with some pickled red onions – roll up and enjoy!

• Drain your chickpeas and pour the drained water into a clean bowl. Any grease will prevent your Aquafaba from whipping up! Pop the chickpeas in your fridge for another meal…
• With an electric whisk, whisk the Aquafaba on a slow speed, gradually increasing until it's on high. Add the few drops of lemon juice to help the Aquafaba stabilise and whisk even quicker. Whisk the Aquafaba for about 3 minutes until it's made stiff peaks and doesn't shift in the bowl. At this point, add in your sugar, one tablespoon at a time and continue whisking until you have a thick, glossy, meringue like texture.
• Melt your chocolate over a bain-marie and once the chocolate has completely melted, take it off the heat.
• Add one third of the Aquafaba mixture into the hot chocolate and mix well. Slowly fold in the rest of the Aquafaba mixture with a spatula. Do this carefully so the mousse doesn't deflate.
• Transfer into ramekins and pop in the fridge to set!

• Cook the noodles in a pan of boiling water as per the instructions on the back of the packet, then drain and rinse.
• Chop the aubergine and mushrooms into small bite-size pieces and grate the carrot. Put a large wide-bottomed pan on a high heat and leave to heat up. Add 2 tablespoons of olive oil and leave to heat up. Once hot, add the aubergine and mushrooms and cook for 8 minutes, stirring regularly. If they start to stick, add 2 tablespoons of water and, using your wooden spoon, ‘deglaze’ any caramelization from the bottom of the pan and incorporate.
• Put the tamari, maple syrup, vinegar, peanut butter and chilli powder into a jug along with 6 tablespoons of water and 1⁄2 teaspoon of black pepper and mix until smooth. Reduce the heat to medium, then add half the sauce to the pan of aubergines and mushrooms and cook for further 4 minutes, stirring regularly.
• Add the noodles, baby spinach, grated carrot and the remaining sauce to the pan and stir using a circular motion to mix and incorporate everything.Cook for 2 minutes.
• Remove from the heat and adjust the seasoning to your liking. Add more chilli if you like it hot, and enjoy!

• Preheat your oven to 200°C/fan/220°C/gas 7.
• Wash the beetroot and remove any dirt and blemishes, then roughly chop into bite-size pieces and put them on a baking tray. Sprinkle with a good pinch of salt and drizzle with a little olive oil. Bake for 20–30 minutes, or until they are well roasted and slightly charred around the edges.
• Bring a medium saucepan of water to the boil, then add 1 tablespoon of salt and the pasta and cook as per the packet instructions.
• Put the pine nuts into a dry frying-pan on a high heat and cook for 5minutes, stirring regularly until golden. Remove from the heat and set aside.
• Drain and rinse the pasta, keeping the pasta water. Put the peas into abowl, pour over the pasta water and leave them sit for 5 minutes. Thendrain and rinse.
• Peel and chop the garlic and put it into a food processor with the cookedbeets, balsamic vinegar, 150ml of oil and 1 teaspoon of salt, then blenduntil smooth. Add the pine nuts and pulse so they are broken up, but stilla little chunky to give some nice texture.
• To bring the dish together, put the cooked pasta into a large pan and addhalf the beetroot pesto, half the peas and the rocket. Fold together andwarm on a medium heat for 2–3 minutes, stirring regularly. Keep the restof the pesto for another pasta dish or to use as a fabulous sandwichspread.
• Divide between 4 bowls and serve with the remaining peas scattered ontop.

• Method:
• Chop the main ribs out of the kale, leaving just the leaves.
• Peel the ginger (if using non-organic – if we are using organic ginger we like to leave the skin on). Peel the oranges and remove any pips. De-pit the dates ensuring there no stones left in. Scoop out the flesh of the avocado half and remove the stone.
• Put all the ingredients into a blender and blend until smooth.

• Preheat the oven to 180C fan/200°C/gas 6. Line a muffin tray with paper cases.
• Put the milk into a jug with the zest and juice of 2 lemons and 100ml of sunflower oil. Mix and allow the milk to curdle for a few minutes. Make a well in the centre of the dry ingredients and pour in the curdled milk. Bring together using a spatula until all the ingredients are combined.
• Fold the grated courgette through the batter. Pour the batter into each muffin case, no more than three-quarters full. Bake in the oven for 20–25 minutes, rotating halfway through the cooking time.
• Remove the cupcakes from the oven when they have risen and check that they are done by inserting a clean skewer into the centre – if the skewer comes out clean they are done, if not, put the cupcakes back into the oven for another 5 minutes or so. Allow to cool fully before icing.
• For the icing, put the vegan cream cheese into a mixing bowl and use a whisk to break it up until smooth and creamy. Sieve in the icing sugar and juice of the remaining lemon half plus most of the zest. Whisk until smooth. Pop back into the fridge until you are ready to ice the cupcakes.
• Simply frost each cupcake using a palette knife or a spatula. If you want pretty swirls, half fill a piping bag with a large star nozzle, or use a large freezer/sandwich bag and snip off about 1cm off one of the corners, and pipe a nice swirl on to each cupcake. Decorate with the rest of the lemon zest.

• Preheat oven to 180C
• Peel the pumpkin and remove the seeds. Slice the flesh of the pumpkin into small bite sized pieces. Add them to a baking tray and bake for 25 minutes until cooked through.
• Add the biscuits to the food processor and blend until they reach a breadcrumb like consistency (approx 1 minute). Add the coconut oil and vanilla extract (if using) and blend until incorporated (approx 30 seconds).
• Transfer the blended base ingredients to a lined spring form cake tin or spring form pie dish. A spatula is easiest to ensure you get everything out of the food processor. Using a spoon spread it around evenly. Use the back of the spoon to compact it till it becomes firm and compact.
• Wipe out the food processor. Add the roasted pumpkin to the food processor along with all the rest of the filling ingredients and blend until nice and smooth.
• Using a silicon spatula transfer the filling onto of the base. Spread out so smooth and even.
• Place in the fridge to set for 30 minutes. 
Finely chop the dark chocolate into small