• 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!

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.

• Fill and boil the kettle
• Peel and finely dice the onion and garlic. 
• Finley dice 1 carrot and 4 stalks of celery this will be for our base flavours to function as our mirepoix. Dice up 5 of the celery leaves.
• Dice parsnip into approx 1 cm cubes. Dice the tomato into small pieces.
• Wash the potatoes if dirty and cut into even sized pieces leaving the skin on (the skin is the most nutritious part of the potato). Fill a large saucepan with boiling water, add a generous pinch of salt and add in the potatoes. Bring to a boil and reduce to a simmer until cooked, this should take approx 20 mins. Drain them well and put back in the pot along with the oat milk & oil, and mash until smooth. Season with salt and pepper to taste.
• Heat a large saucepan on high heat and add in 1 tsp of oil. Once hot add in the onions, finely diced carrot, celery and leek, bay leaves and a generous pinch of salt. Cook for 4-5 mins stirring occasionally until the onions start to brown slightly. Add 100 ml of water along with 2 tbsp of tamari, the diced garlic, the diced celery leaves, the dried thyme and give a good stir and put the lid on in order to sweat the veg. This will change the cooking process from frying to steaming. Leave the lid on and the veg to steam for 6-7 mins. Remove the lid and give a good stir.
• Add in the carrot rounds, parsnip, tomato, the 2 litre of water, salt and black pepper and with the lid off, bring to a boil, reduce to simmer and leave to cook for 20 mins stirring occasionally so that the flavours can start to marry and the sauce can reduce and develop more flavour. 
• While the stew is cooking, let's compress and cook our mushrooms. Heat a griddle pan or frying pan on high heat. Rip up the mushrooms into chunks. Once hot add 1bsp of oil and 1 ⁄ 2 of the mushrooms (you will have to cook them in 2 batches so that they cook evenly). Ensure you only have a single layer of mushrooms and that each mushroom is touching the pan. Using another clean saucepan press it down on the mushrooms. This will encourage more moisture from the mushrooms to evaporate and also it will encourage more charring or grilling and intensify the texture. Cook like this, for 2-3 mins on each side until evenly golden. Mix together the dressing and add half of it to the pan. Stir well so that each mushroom is well coated in the dressing. Remove the mushrooms and repeat with the rest of the mushrooms. Once cooked, set the mushrooms aside. Deglaze the pan by adding 3 tbsp of water and stirring in any stuck sauce, allow it to reduce and add it to the main stew. 
• Add in half of the mushrooms to the stew and leave the remainder for garnish.
• Taste the stew and season it to your liking with salt and black pepper. If you think it needs more base flavours add 1 more tbsp of tamari. If the sauce is too thin give it a few more mins to reduce more and if it is too thick add in a little more water. It should taste sweet, umami and just delicious, quite like a belly hug!
• Serve with a good dollop of potatoes, a generous serving of stew and some mushrooms on top – i hope you enjoy this as much as we adore this!

• Fill and boil the kettle.
• Put the noodles in a pot and cover with boiling water and a pinch of salt and put on a high heat. Cook as per instructions on the back of the pack
• Drain and rinse the noodles and set aside.Finely chop the carrot into small ½ cm cubes and slice the spring onion into thin slices. Thinly slice the fennel at a diagonal and the rainbow chard stalks if using. Rough chop the oyster mushrooms. Finely dice the ginger and red chilli.Add 1 teaspoon of oil to a fry pan on high heat and allow it to heat up. Once the pan is nice and hot add the green onions, carrots, fennel and mushroom along with the ginger and chilli along with a pinch of salt and cook for 4-5 mins stirring regularly
• Add the 2 tbsp of tamari and the coconut sugar and mix well.Drain and rinse the black beans and add them to the pan and stir them through. Add the coconut milk and mix through.
• Cut the sugar snaps in half and add to the pan. Add the cooked noodles along and stir, incorporating and mixing everything well. Squeeze the juice of one lime and add in the roasted peanuts on top. Taste and season to your palette.Serve with some chilli flakes and fresh coriander. Enjoy!

• Drain and rinse the chickpeas. Peel the onion and garlic and roughly chop.
• Dice the parsley and roughly chop the tempeh and add them all to a food processor or blender along with the lemon juice, salt, black pepper, cumin and pulse/ blend until it comes together but not too much.
• Using a spoon or clean hands shape into small balls.You can cook them in a deep fat fryer for a crispier, more authentic falafel, or shallow fry them in a non-stick pan with the 2 tbsp of oil and else bake them in an air fryer or oven for a lower fat version. Cook the falafel till lightly brown on the outside. 
• Dice the tomato, slice the lettuce. For the tahini cream, mix the tahini along with the yoghurt with juice of 1/2 a lemon until it comes together into a lovely cream that can drizzle nicely.
• To bring together, on a wrap or tortilla add a generous spread of hummus, some tomato, lettuce, sauerkraut, the falafel, drizzle over the tahini cream and finish with some pickled red onions for a nice acidic pop! Wrap up and enjoy!

• Preheat the oven to 200°C (fan-assisted)
• Prepare the tempeh:

  Cut the tempeh into thin, long blocks about 1 cm thick. In a bowl, mix together the miso paste, smoked paprika, chilli powder, maple syrup, and red wine vinegar until smooth.

  Place the tempeh on a baking tray and brush one side with the paste, ensuring it's well covered. Spray with oil to help it caramelise.

  Bake for 8 minutes, then take it out, turn the tempeh, and brush the other side with the paste. Spray with oil again and bake for another 5 minutes. If there’s any remaining paste, brush it on and bake for a few more minutes until the tempeh looks dry on the outside.

  Leave to cool before slicing.
• Make the chimichurri:

  Finely chop the flat-leaf parsley, coriander, and red chilli. Peel and finely dice the garlic.

  Combine everything in a bowl with the salt, red wine vinegar, and olive oil.

  Mix well, taste, and adjust seasoning if needed. Set aside.
• Prepare the salsa:

  Cut the avocado, remove the skin and discard the stone. Dice the avocado and place it in a bowl with a pinch of salt and the lime juice. Mash with a fork until combined.

  Finely dice the tomatoes and add them to the avocado. Drain and rinse the black beans and sweetcorn, letting them dry briefly before adding them to the avocado and tomato mixture.

  Mix well and adjust the seasoning with more salt or lime juice to taste.
• Slice the tempeh:

  Once cooled, slice the baked tempeh into thin strips.
• Assemble the tacos:

  Add a generous spoonful of the black bean salsa to each taco, followed by about 6 slices of tempeh.

  Drizzle generously with the chimichurri sauce, and top with pickled cabbage and chilli sauce for extra flavour.

  Repeat with the remaining tacos until all fillings are used.
• Enjoy!

• Peel and finely dice the onion, ginger and garlic.Finely slice the stalks of the rainbow chard and roughly chop the leaves.Finely dice the coriander and the fennel fronds.
• Heat a wide bottomed pan on high heat, once hot add 1 tsp of oil and the onion and ginger, fry for 3-4 mins until the onions start to brown.
• Next turn the heat down to medium and add the cumin seeds and the rest of the spices followed by the garlic and fry for another 2 mins mixing regularly.
• Drain and rinse the chickpeas and add to the pan along with the beautiful coloured chard stalks, the chopped tomatoes, coconut milk, and tamari and bring to a boil stirring regularly.
• Reduce to a simmer and season with salt and pepper and juice of the lime. Finish the dish with the fresh coriander and fennel fronds.
• Serve with some pickled cabbage or red onion and your favourite grain for a delicious nourishing meal!

• Peel and finely dice the shallots/onion and garlic. Dice the carrot and celery into ½ cm – 1 cm pieces. Finely dice the fennel. Roughly chop the tomatoes.
• Remove the kale from the centre stem and roughly chop.
• Heat a large saucepan over high heat and add olive oil. Once hot, add the diced shallots/onion and fry for 3-4 minutes, stirring regularly. Add the carrot, celery, fennel, and garlic, along with ½ tsp of salt. Cook for 1 minute, stirring occasionally.
• Add 50 ml of the veggie stock, cover with a lid, and allow the vegetables to steam for 5 minutes.
• Remove the lid, give the mixture a good stir, then add the drained and rinsed beans, chopped tomatoes, kale, remaining veggie stock, miso, ½ tsp black pepper, and 1 tsp salt. Take the thyme leaves from the sprigs and add them to the pot. Bring to a boil, then reduce the heat to a simmer.
• Roughly chop the flat parsley and add it to the pot just before serving.
• Taste and adjust the seasoning to your liking.
• Serve with toasted sourdough for a hearty, delicious meal!

• Peel and finely chop the onion and garlic cloves. Finely chop the carrot and the courgette into rounds, half the cherry tomatoes and drain and rinse the tin of chickpeas.
• Add a few sprays of oil to the inner pot. Set your Instant pot to saute for 2 minutes. Add all the prepped veg to the pot along with a good pinch of salt and cook until the sauteing function is complete (we cook it while it is preheating also). Ensure to stir regularly during this so that your veg doesn’t stick to the bottom.
• Once the sauteing cycle is complete, add all the remaining ingredients less the baby spinach (and salt and pepper to taste). Ensure you have the steam release set to sealed.
• Select pressure cook for 10 minutes at high heat. Seal the lid and press start. Go enjoy doing something else for the 20 minutes or so while your instant pot is cooking you dinner!!Once it is finished cooking, open the steam release and allow all the pressure to leave fully.
• Open the lid and stir in the baby spinach. Taste and season with salt and pepper to your taste.Serve and garnish with any of the garnishes that you have or take your fancy!!

• Add the oat groats and oat milk, water salt and vanilla essence to the instapot duo plus whisper quiet and put it on the pressure cook function for 20 mins.
• While the oat groats are cooking cut up the apple and pear into small bite sized pieces and add to a sauce pan along wit the water, star anise pod and the cinnamon quill. Bring to a boil and reduce to a simmer
• Serve with coconut yogurt and some berries on top

• Preheat and Prepare the Aubergine:

  Preheat the oven to 220℃.

  Cut the aubergines in half lengthwise and score the flesh in a checkerboard pattern, being careful not to cut through the skin.

  Line a baking tray with parchment paper, sprinkle some salt on it to help crisp the skin, and place the aubergines cut-side up.
• Brush the Aubergine:

  In a small bowl, mix 4 tbsp of olive oil with 2 tbsp of tamari/soy sauce. Use a pastry brush to generously spread the oil and tamari mixture over the scored aubergine flesh, ensuring it gets into the cracks.

  Bake in the oven for 30 minutes.
• Prepare the Chillies and Almond Mixture:

  While the aubergines are roasting, cut the tops off the chillies and halve them lengthwise.

  Place them on a separate lined baking tray and bake for 10-15 minutes until they begin to char at the edges.
• Make the Harissa Paste:

  Soak the sun-dried tomatoes and almonds in boiling water for 10 minutes, then drain.

  In a food processor, combine the drained sun-dried tomatoes, almonds, roasted chillies, 2 cloves of garlic, 4 tbsp olive oil, 1.5 tsp salt, and 2 tbsp water. Blend until reasonably smooth, leaving some texture. Set aside.
• Finish the Aubergines:

  After 25 minutes of baking, remove the aubergines from the oven.

  Spread a generous layer of the harissa paste over each aubergine half and return them to the oven for another 10 minutes.

  Save any leftover paste for future use.
• Make the Avocado Salsa:

  Halve the avocado, remove the stone, and dice the flesh. Quarter the cherry tomatoes, finely chop the coriander, peel and finely dice the red onion.

  Combine in a mixing bowl with 1 tbsp of olive oil and a pinch of salt. Mix well.
• Prepare the Zhoug:

  Blend all the zhoug ingredients (garlic, coriander, green chilli, cardamom, cumin, oil, lemon juice, salt, pepper, and chilli flakes) until smooth.

  Taste and adjust seasoning if necessary.
• Make the Tahini Cream:

  In a small bowl, whisk together the soy yoghurt, tahini, lemon juice, and a pinch of salt until smooth.

  Adjust seasoning to taste.
• Assemble the Dish:

  Divide the tahini cream between two plates, spreading it out as a base.

  Drizzle the zhoug in small dots over the tahini cream for a beautiful presentation.

  Place the roasted aubergines on top and serve the avocado salsa on the side.

Instructions

• Peel and finely chop the onion and garlic.
• Finely slice the chilli, carrot, the yellow pepper, the courgette and the sweet potato. Roughly chop the beef tomato if using.
• Drain and rinse the tin of chickpeas. Remove the stone from the dates and roughly chop along with the dried apricots.
• Put a casserole dish with a lid or big saucepan with lid on a high heat and add 1 tbsp oil or a couple of sprays of oil.
• Once hot add the onion, carrot and chilli and cook for 2-3 minutes stirring regularly.
• Add the garlic, yellow pepper, chopped dates and apricots and the sweet potato along with 1 tsp salt, add half of the veg stock and give it a good stir, put the heat down to medium and cover with a lid and leave to cook for
• 10 minutes stirring occasionally.
• Add your spices – ground cumin, cumin seeds, ground coriander, black pepper, smoked paprika and the cinnamon along with the tin of chopped tomatoes, the tamari, maple syrup, the rest of the veg stock, the chickpeas and mix it all well. Put the lid on and cook for a further 10 minutes.
• Flatbreads
• In a mixing bowl, add the flour, baking powder and salt and mix well.
• Add the yoghurt and mix well together till uniform in consistency.
• Continue to kneed your dough together for 5 minutes till you get a soft dough.
• Cut your dough into 4.
• Dust down your surface and roll out each dough separately till flat and thin.
• Put a large non stick pan on a high heat, once hot reduce heat to medium
• Add a sprinkle of sesame seeds and a 1 tbsp of oil to the pan along with one of the rolled out flat breads. Cook till it starts to golden, it may start to form air pockets. Turn and cook on the other side. Repeat with the remaining flat breads.
• Garnish your tagine with some dairy free yoghurt, a sprinkle of sesame seeds and some finely chopped mint or parsley leaves and enjoy with some of your flat breads!

• 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! 

• 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!

• 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!

• 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.

• 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!

• 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!

• For the inside filling, remove the pits or stones in the dates and add to a food processor along with the other ingredients for the inside filling and blend until smooth and like a healthy chocolate spread. 
• Using 2 tea spoons carefully shape into 8-10 small balls approx 2cm in diameter.
• Wash the food processor and remove the stones or pits from the dates for the outer layer and add to the food processor along with the almonds, salt and vanilla extract.
• Carefully shape and flatten the outside filling into small rectangle approx 4cm squared and place the inside filling inside. Fold over the outside layer so it encompassed and covers the full inside layer and carefully roll into a smooth ball. You want that the inside filling is totally covered by the outside layer.
• Roll in the cacao nibs so its well coated. Repeat with the remaining mixture

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

• Boil the kettle, once boiled fill a medium pot with the boiled water. Add the noodles and cook as per instructions on the back of the pack. Once they are cooked, drain and rinse them.
• Peel and finely chop the garlic and the ginger. Finely chop the scallions/green onions, the mushrooms and the yellow pepper. Drain and rinse the tin of black beans. Put a non-stick wide bottom pan on a high heat. Once hot, reduce the heat to medium. Add the chopped scallions, garlic and ginger and cook for 2 minutes stirring regularly. If anything starts to stick add 2-3 tablespoons of water and ‘deglaze’ the pan
• Add the chopped mushrooms and pepper and cook for 3 minutes. If anything starts to stick, add 2-3 tablespoons of water and ‘deglaze’ the pan.Add the black beans, half the can of coconut milk and the cooked noodles.
• Cook for a further minute or two stirring to incorporate it all and turn off the heat. Taste and season the dish with salt. It will likely need some salt to taste. Start with 1 tsp and if you think it needs more build on this. Finely chop the coriander and the sugar snap peas and add to serve.

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

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

• 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!

• 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.

• 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.