• Put the dark chocolate in a bain-marie together with the coconut oil and melt. Once melted, remove from the heat, add the maple syrup in and mix well. Leave this bowl on the bain marie to keep it liquid.
• Line a 2lb loaf tin with baking parchment and break up the biscuits into pieces.
• Roughly chop the walnuts into small bite sized pieces and add to the cookies in the tin. Pour the chocolate over them and spread so that all the cookies are covered.
• Leave to cool and for quickest results, put in the freezer but the fridge also works well.

• For the marinade simply blend everything in a food processor/ blender or peel and finely chop the garlic and whisk all the ingredients together. Slice the aubergine into circles approx ½ -1 cm thick (about 4-5 slices) Peel and quarter the red onion.
• Cover mushrooms,aubergine and onion with marinade and leave aside for 30 mins or overnight to absorb all the flavours of the marinade. Rubbing the marinade into the mushrooms and aubergine.
• If cooking potatoes and carrots, simply par boil until cooked through but not falling apart and allow to cool. Whole new and baby potatoes are great for the bbq.
• If using frozen corn, to defrost, boil for a few minutes, or pop in with the potatoes. Allow to cool after cooking.
• Toss the corn in a little olive oil and a small pinch of salt and paprika, rubbing it evenly all over. Toss the rest of the veg in a little olive oil and a small pinch of salt.
• The mushrooms take the longest to cook so you can put those on the BBQ first. At the same time cook 2 corn on the cob first so you can make your salsa. Cook on all 4 sides for 2-3 mins until nicely charred all over, remove from the bbq. Cook the mushrooms for approx 5 mins per size (depending on how big your portobellos are) or until the mushroom starts to soften and reduce slightly so you can flatten it.
• When the mushrooms are halfway cooked add the aubergine, red onion,last 2 corn on the cob, carrots and potatoes to the bbq. To cook the mushroom and aubergine; cook pressing down with a spatula a few times so they get nicely charred. The aubergine slices will take 2-3 minutes per side. Cook the potatoes, last 2 corn on the cob, carrots and onions 2-3 minutes per side until nicely charred.
• While the veg is cooking time to make the salsa. To remove the grilled corn from 2 of the cobs, stand it on its base and carefully run a sharp knife the side of the core on all sides , removing the corn, destone and roughly chop the avocado, chop the tomatoes into quarters, finely chop the coriander leaves and stalks, slice scallions, mix all together in a bowl with the juice of both limes and a pinch salt and freshly ground black pepper.
• To serve your delicious bbq you can eat as is, or optionally slice the grilled mushrooms and serve on a bun with the aubergine, some grilled onion and your favourite burger toppings. We also like to mix some sriracha sauce with vegan mayo as a great dip for the potatoes and corn! Enjoy!
• * We like to sprinkle dried ground chilli on our grilled corn and a squeeze of lime if you like to spice things up!

• For the tomato sauce
• Preheat the oven to 200 degrees C
• Chop the sweet potato into lengthwise slices, the pepper & courgette into long strips, and red onion into half moon sized pieces.
• In 2 baking trays spread out the chopped veg, keeping them all separate and mix with 2 tbsp of oil and a generous pinch of salt. Bake for 30 mins stirring once or twice during this cooking time to ensure they cook evenly.
• Finely dice the garlic and chilli. Heat a medium sized pan over high heat. Add 1 tbsp of oil and once hot add the diced garlic and chilli and fry for 2 mins till the garlic starts to golden.
• Add the red wine and leave to cook for 2-3 mins allowing some of the alcohol to evaporate.
• Drain and rinse the cooked tinned lentils. Chop the sundried tomatoes. Next add the chopped tomatoes, tomato puree, sundried tomatoes, cooked lentils, maple syrup, bay leaf, thyme, salt and bring to a boil on high heat.
• Reduce to a simmer and taste and adjust the tomato sauce to your liking by adding ground black pepper, more salt or some balsamic vinegar or lemon juice. Take the tomato sauce off the heat
• Bechemel sauce
• Time to make your bechamel sauce while the veg still cook in the oven.
• In a blender add the silken tofu, the tahini, oat milk, salt, pepper and pinch of ground nutmeg and blend till smooth
• In a sauce pan on medium heat add 3 tbsp of oil and sift in 3 tbsp of gram flour, using a whisk bring together and allow to cook for 2 mins stirring constantly. Slowly add in the blended sauce and bring to the boil whisking constantly. Take the sauce off the heat and taste and adjust to your liking with adding a dash of lemon juice approx ½ tsp and salt to your liking. And in any extras such as vegan cheese and allow them to melt and spread throughout the sauce.
• Remove the roasted veg from the oven and set aside for layering up the lasagna
• To layer up the lasagne
• In an oven-proof dish or tray that will serve approx 6 people,
• Put a thin layer of bechamel sauce on the bottom, spread it out evenly and put a layer of lasagne sheets ensuring that they form a single even layer.
• Next add a layer of your tomato sauce ensuring that the sauce is spread out evenly.
• Next add a layer of baked sweet potato being careful that they dont fall apart. On top of these add a layer of roasted pepper.
• Put a single layer of lasagne sheets on top.
• On top of this add a layer of baby spinach
• Repeat another layer of tomato sauce
• Layer on the baked red onions and courgettes.
• Add another layer of lasagna sheets
• Lastly Spread the remaining bechamel sauce on top, ensuring the pasta sheets are totally covered by the bechamel ( this will stop them drying out when baking)
• Otional – Grate some vegan cheese to top
• Bake in the preheat oven at 180 degrees for 20 mins until the pasta is soft
• Easiest way to cut is using a scissors
• Enjoy!

• Preheat the oven to 160 C fan oven
• Mix flax and water set aside to make your flax egg
• Melt choc over bain marie
• Into a bowl sieve the flour, sugar, baking powder and salt and mix together
• Melt the coconut oil in a saucepan and add to the flour mix along with the soaked flax seeds, vanilla extract and the non dairy milk. Beat very well by hand or with an electric hand mixer
• Add melted choc, beat again for 2-3 minutes
• Add to lined pan (we used a 30 x 20cm pan lined with parchment) and smooth top
• Bake for 30-40 mins until a skewer inserted comes out almost clean
• Remove from the oven and leave until fully cool. By leaving it to fully cool this is when the brownie will firm up and develop its finished texture. This can often be one of the hardest parts of making a brownie but so essential is you want your brownie to firm up. Enjoy!

• Method
• * Preheat oven to 200 C
• * Slice the aubergine and sweet potato lengthways into 1 cm thick slices. In 2 separate bowls toss them in 1 Tbsp of oil each, coating each slice sprinkle with ¼ tsp of salt in each bowl and coat evenly. Spread the slices in an even layer on 3 baking trays and roast for 20-25 minutes until the aubergine is very soft and charred slightly and the sweet potato is cooked through. Remove from the oven and set aside. Lower the oven to 180 C.
• For the tomato sauce;
• * Finely chop the greens from the leek and rinse well to remove any sediment. Grate the carrot, and finely slice the chilli into small pieces. Finely chop the tomatoes and the cherry tomatoes in half.
• *  Put 1 teaspoon of oil in a large wide bottomed pan over  high heat, once the pan heats up, add the leek, chilli and grated carrot and 1 tsp of the salt. Cook for 3 mins stirring regularly. Then add the red wine and cook for 1-2 minutes until it evaporates.
• * Add the tamari and cook for a further minute.
• * Next, add all the fresh tomatoes, stir well and cook for a further 3-4 minutes. Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer and cook for a further 10-15 minutes. Taste and add more salt and ground black pepper to taste. Allow to cool slightly before layering your Parmigiana.
• For the bechamel;
• * In a non stick pot add the oil, once hot add the rice flour and whisk for 2 minutes stirring continuously until golden. Add the milk slowly to the flour and oil mixture (roux) whisking continuously. Add the seasoning and remaining ingredients for the bechamel. Bring it to the boil and reduce to a simmer for 6-8 minutes, whisking often. Once it has reached the desired degree of thickness, remove the Bay leaf from the sauce, remove from the heat, taste and season if needed.
• To assemble;
• Remove the basil leaves from the stalks. Spread ⅓ of the bechamel on the bottom of your casserole dish, next top with a full layer using all the baked sweet potatoes. Top this with all the tomato sauce, then a sprinkle a decent layer of fresh basil leaves, leaving some aside for garnish. Then layer on all the aubergines spreading out to cover the top well, then layer on the remaining bechamel and spread it out and finally sprinkle over the breadcrumbs.
• Bake in the oven for 20 minutes until bubbling and the breadcrumbs are golden brown, garnish with some fresh basil leaves, serve and enjoy!

• Method;
• Soak the skewers, submerging them in water for 10 mins, this will stop them burning on the BBQ or use metal skewers if you have them.
• Cut the mushrooms into ½ cm thick long slices. We are going to use the rest of the veg to top our skewers. Peel and cut the red onion into small quarters keeping the base intact so each quarter stays together. Deseed the pepper and cut into 8 bite size pieces. Peel the scallion and cut into approx 3 cm pieces.
• Peel and finely chop the garlic and ginger. Cut the tofu block into 2 x 1 cm large quares and then each into 4 (so you have 8 pieces of tofu)
• In a large dry non-stick pan, heat the sesame seeds over a medium heat for 3-4 minutes until they start to brown and pop, while stirring regularly, taking care not to burn. Now we are going to crush the sesame seeds along with a generous pinch of salt, you can do this in a pestle & mortar if you have one or just pop the seeds into a ziploc bag and bash a few times with a rolling pin or a mug until the seeds look more like a powder.
• For the marinade; In a medium to large bowl mix together the 2 cloves of chopped garlic, tamari, olive oil, a pinch of salt and pepper and 2 tbsp of crushed sesame seeds. Roughly split the mixture between 2 bowls ( a little more for the mushrooms) Add the mushroom slices to one bowl and the tofu to the other. Coat them well in the mixture, making sure to really rub the mixture into the mushrooms. Leave to marinate for a few minutes while you make the teriyaki sauce. You want to ensure that the tofu doesn’t fall apart
• While the mushrooms/tofu are marinating time to make the teriyaki sauce. In a bowl whisk together all the teriyaki sauce ingredients, making sure there are no lumps, a small whisk or fork are great for this.
• On your bbq or in a large non-stick pan over a high heat, Add your mushroom slices and tofu and cook for 2-3 minutes on each side until they start to nicely char. (if your pan is not big enough, you can do the mushrooms first then the tofu) Remove from the pan or BBQ to cool. Ensure to give enough space so that they brown nicely on each side.
• Once cool its time to add our charred mushrooms and tofu to our skewers.
• Per skewer; fold over 2 pieces of mushroom and add to the skewer, add a slice of tofu lengthways, repeat with another 2 folded pieces of mushroom, then a piece of tofu and 2 more mushrooms, leaving enough room at the top for our veg. Add a piece of onion per skewer, then a piece of pepper, a scallion.
• Using a pastry brush, brush each skewer with a generous amount of the teriyaki sauce and in the same pan on high heat or on the bbq, cook on each side for 2-3 minutes, brushing with some more teriyaki sauce half way through. Serve with a sprinkle of crushed sesame and your favourite salads or summer sides and enjoy!

• Line a 20cm/8 inch spring form cake tin with baking parchment. Into a food processor, add the 200g of cashew nuts for the base and blend until they form a breadcrumb like consistency which will take about a minute or so. Add the pitted dates and the coconut oil and blend until it all comes together into a uniform texture which takes approx another 2-4 minutes depending on your food processor. Remove the blended base ingredients and add to the springform cake tin. Use a spoon and compact it down and level it out so it’s perfectly smooth and levelt.
• Clean out the food processor. Drain and rinse the soaked cashew nuts and add to the food processor along with the rest of the cashew cheese filling. Very important you rinse them well as this removes some of the acid from soaking. Blend until it becomes super smooth which will take about 7-10 minutes. You want to be patient and really get it to a super smooth velvety or silky texture. Using a silicone spatula or spoon remove the cashew cheese and add on top of the base layer. Spread out so smooth and place in the fridge to set for a couple of hours.
• For the blueberry coulis to serve add 300g of frozen blueberries to a saucepan with 50ml of boiling water and bring to a boil, reduce to a simmer and leave to cook for 10 mins. Add to a blender and blend till smooth. Pour through a sieve till is lovely and fine and super smooth.
• Remove your cheese cake from the fridge and decorate with berries and blueberry couli
• Enjoy this is a really delicious rich cake!

• Chop the cauliflower head into bite sized florets removing the tough stalk and only using the florets. Pick the coriander leaves from the stalk.
• In a large mixing bowl, add the flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp of salt, ½ tsp of black pepper and mix well. Add the plant milk and mix well to form a batter. Add the cauliflower florets to the bowl and coat them well and evenly in the batter.
• Place the cauliflower in an even layer in an airfryer and cook for 15 minutes at high temperature until nicely starting to roast and smell delicious (alternatively bake in a preheated oven at 200 degrees C for 25 mins).
• For the buffalo sauce; Mix 4 tablespoons of oil, 2 tablespoons of water along with 1 tsp of salt along with 2 tsp paprika, 3 tsp garlic powder, 2 tbsp tomato puree, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp of chilli powder or less if you prefer less spicy and mix well. Whisk these together until smooth.
• Remove the cauliflower from the airfryer into a large bowl.Pour in the buffalo sauce and mix well with a spatula or with your hands ensuring theyre well coated.
• Place back in the airfryer in an even layer and bake for a further 15 minutes or alternatively bake in a preheated oven at 200 degrees C for 25 mins.
• While the wings are roasting time to prepare all your taco accompaniments.
• For the Guacamole; cut the avocados in half and remove the stone, scope out the flesh and chop into bite sized pieces. Finely chop the fresh coriander, leaving half aside for garnish . Add the avocado, coriander to a bowl along with a good pinch of salt, a small pinch of black pepper and the juice of the limes. Mash to your desired texture of guacamole, chunky or smooth.
• Just before serving pop the tortillas into a warm oven (150 C) for 2-3 mins to warm up.
• To make up your tacos; Per small tortilla, layer of 1 tbsp mayo, 1-2 tbsp guac, approx 3 pieces cauliflower, little pickled onion and chopped coriander. Enjoy!

• preheat the oven to 180 degrees
• chop the dates into small pieces ensuring there are no hidden stones in the middle.
• In a bowl pour the boiling water over the dates and leave to sit.
• make 2 flax eggs by mixing together the ground flax seeds and the water in a mug, mix well and leave to sit for 5 mins.
• In another bowl add the sunflower oil, vanilla extract and molasses and mix until homogeneous.
• Mix together the flour, sugar, baking soda and baking powder in a large bowl.
• In a food processor blend the dates and water till you reach a smooth caramel like texture.
• Make a well in the middle of the dry ingredients and mix in the flax eggs, the date mixture and the sunflower and molasses mix until well combined.
• Line a baking tray approx 34cm (13 inches) x 34cm (13 inches) with baking parchment and pour in the cake batter.
• Level out and put in the oven to bake at 180 for 30 mins
• While the cake is baking in the oven time to make the coconut toffee
• In a large bottomed pot on high heat add the water, lemon juice and coconut sugar and use a whisk to stir continuously to avoid any of the sugar catching to the bottom and burning.
• After approx 3-4 mins the sugar should start to dissolve into a smooth caramel.Gently add the coconut cream from the top of the can of coconut. Be careful not to add any of the water from the can of coconut milk just the cream from the top of the can. Continue to heat and stir until it starts to become really bubbly and lovely and smooth. Once smooth turn off the heat and leave to one side to cool and thicken up.
• Take the cake out of the oven and leave to cool. Once cool add 1/2 of the toffee on top of the cake to give a glaze and add a lovely sweetness. keep the remaining ½ of the toffee to serve on top of the ice cream with the pudding
• cut into brownie shaped pieces and serve with dairy free vanilla ice cream with hot toffee poured on top
• enjoy!

• Defrost pastry if using frozen.
• Roll out the pastry. Line a 25 x 18cm (3.5cm deep) size tray with parchment paper. Transfer the pastry to the tray and trim it to roughly fit your tray.
• Next we have to blind bake pastry. To do this, line with another sheet of parchment paper and fill with cooking beans. Bake in the oven for 10 mins – remove beans, pop back in the oven for 5 mins so the base cooks. Remove and allow to cool. Reduce the oven temp to 180 C
• Make the frangipane while pastry is blindbaking. Sieve the flour and sugar into the almonds in a large mixing bowl with a pinch of salt and mix to combine and so the almonds have no lumps. For the wet ingredients mix the oil with 120ml of water and add into the dry ingredients. Mix until combined into a batter.
• Add the jam in an even layer to the pastry. Leaving approx 1-2 cm around the edge uncovered.
• Add the almond mixture to the tray, spread evenly over the jam, taking care not to mix them. Dot the raspberries over the almond mixture and press into the frangipane. Scatter flaked almonds over the mixture.
• Bake for 30-35 mins – rotate halfway through baking time so the top browns evenly.
• Remove from the oven and allow to cool fully in the tray before cutting. We like to cut our bakewells into fingers, approx 3 x 12 cm (you should get 10 -12 fingers) but you can portion into your prefered size and slice. Enjoy!

• Preheat oven to 200 C fan
• To start, grease 4 x 5oz ramekins ( or any similar size oven proof cup, approx 7- 8 cm wide, 4.5 cm high) . It is important to grease the ramekins/cup very well or the cake will be difficult to unmold,we used softened vegan butter to grease our ramekins. Next flour the greased ramekin, add a couple of tablespoons of flour to each ramekin/cup and roll it on its side so the flour coats all the butter, knocking out any excess flour into a bowl and giving a final knock upside down to remove the flour (this makes sure the cake does not have a chalky appearance when unmolded). Place the ramekins/cups on a baking tray.
• Roughly chop the chocolate into small pieces or you can use dark chocolate drops.
• Sieve the dry ingredients with a pinch of salt into a large mixing bowl, and mix so everything is combined. In a separate jug mix the 70ml of sunflower oil with 100ml of water and mix well. Make a well in the dry ingredients, add the wet and mix using a spatula or spoon until well combined and you have a nice shiny loose batter. Divide the batter between the ramekins evenly.
• Add roughly a ¼ of the chocolate or 5g to the centre of the batter in each cup. And press down with a small spoon so it is just submerged in the batter, taking care not to press it all the way down to the bottom.
• Bake in the preheated oven for 12 mins at 200 C fan. It is important not to over cook the cakes or the liquid centre will cook through.
• Remove from the oven. Leave to sit for 1 minute, using a butter knife, run it gently around the rim to loosen from the ramekin, then serve as is in the ramekin. Or invert onto a plate or bowl, leave for a few seconds, then carefully remove the hot ramekin using a teatowel. Serve immediately with vegan ice cream or cream.

• METHOD
• Drain and rinse the chickpeas. Peel the onion and garlic and finely dice.
• Add both the chickpeas, onion and garlic to the food processor along with the rest of the ingredients. Pulse until they come together but not too much as you want to ensure to keep some texture.
• Remove from the food processor and add to a large bowl. Taste and adjust the seasoning to your liking, add more spices if you prefer a hotter falafel.
• Shape the falafel into small balls using your clean hands. Its important that you compress them so that they stay together when cooking.
• Heat a Non stick pan on high heat and add 3 tbsp of oil, once hot carefully add the falafels and fry on each side until nice and golden brown
• For the herby salad just finely dice the onion, cucumber and herbs. Mix together with the oil and salt and season to your taste.
• Serve on a flat bread with hummus, with the herby salad and some chilli sauce
• Enjoy!

• Peel and roughly chop the onion. Peel and finely chop the ginger and garlic cloves. Drain and rise the chickpeas. Pick the coriander leaves and finely chop the stalks. Measure out your spices.
• In a large flat non-stick pan, heat 1.5 Tbsp of oil over a high heat, when hot add the onions and cook for 3 mins until they start to brown, stirring occasionally. Reduce the heat to medium and add the ginger, garlic and coriander stalks and cook for 2 mins, stirring so the garlic does not burn. Add all the spices and mix well and cook for a minute. Add the chopped tomatoes and 1 tsp of salt and cook for 3-4 mins. Transfer carefully to a food processor and blend until smooth.
• Add back into the pan, along with the drained chickpeas and heat for 1-2 mins
• To finish add the spinach and mix through until it wilts , taste and adjust the seasoning to your liking by adding more salt, pepper, lime or chilli.
• Add the fresh chopped coriander and set aside while you make your dosa
• To make your dosa
• Sieve the flour in a large mixing bowl. Add in the spice and mix. Make a well in the middle and add in the milk and use a whisk and mix well so there are no lumps.
• Add ½ tsp of neutral tasting oil to a medium to large (30cm) non-stick pan and wipe lightly with kitchen paper to remove any excess oil. Put on a high heat. When hot, reduce to a medium heat, use a ladle or large serving spoon to add approx 60ml or roughly quarter of the batter to the pan. Use the base of the ladle to spread the batter quickly and lightly around the pan to nearly cover it and make a thin pancake. Cook for 2 mins per side, using a spatula (we like to use a silicon one) to release and turn your pancake. Repeat until you have 4 bigger or 6 smaller pancakes – you can keep warm in a preheated 100 C oven if needed.
• Heat up the channa masala and with the dosa and enjoy!

• To toast raw cashew nuts just heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-8 mins, be careful not to burn the nuts.
• Peel and finely chop the onions and garlic, chop the mushrooms and broccoli into small pieces. Fill and boil the kettle. Cook the pasta as per the instructions on the back of the pack adding the broccoli to the pasta so it cooks at the same time. Drain and rinse in cold water once cooked to stop further cooking.
• Put a non stick frying pan on high heat and allow the pan to get super hot. Once super hot add the onions and garlic and fry until they start to brown.
• Once they start to brown and stick a little add some veg stock (approx 1 tsp) or water to clean the pan and incorporate the browned flavour to the dish. This should take about 3-5 mins.
• Add the mushrooms and fry for 2-3 mins again adding a little water or veg stock if they start to stick. You want to ensure you are frying rather than boiling (frying there is little or no liquid or water in the pan vrs boiling the veg is submerged under water.) Add 3 tbsp of tamari/ soy sauce and fry for a further 2 mins. Turn off the heat
• Time to make the sauce, in a blender add the cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth.
• Put the frying pan back on high heat, add the sauce in on top of mushrooms and heat up and allow the sauce to reduce & thicken for 2-3 mins. Once the pasta is cooked use a slotted spoon to add pasta and broccoli straight into the sauce. If the sauce gets too thick add a little pasta water to reach the desired thickness of sauce. Taste and season to your liking.
• Chop the chilli (removing seeds if you want it less hot) and pluck the thyme off the stalk and serve to add flavour and garnish
• enjoy.

• First step press the tofu to squeeze out a little water as this will make it easier to fry. Chop the tofu into small cubes approx 1.5cm. Finely dice the garlic clove and the ginger if using fresh garlic and ginger.
• In a bowl mix together the tofu, cornstarch (or flour), garlic powder, and black pepper and mix well.
• Heat a wide bottomed non stick pan on high heat, add 1 tbsp of oil
• Once hot add in the tofu and fry on each side until it starts to char and sear on each side. This should take approx 5-6 mins.
• While the tofu is cooking, mix together the ingredients for the spicy sticky sauce ensuring that there are no lumps and it’s all well incorporated. A fork works great if you don’t have a small whisk.
• Back to the cooking tofu, once it is seared or lightly brown all over add the 2 tbsp of tamari/ soy sauce and mix well so that each piece absorbs some tamari.
• Pour in the sticky sauce on top of the tofu and mix well, cook for 1-2 mins until it’s nice and sticky. Remove from the heat.
• Cut the broccoli into bite size florets and par boil in salted water. Drain and cook on a griddle pan or hot frying pan until they start to char slightly. Remove and set aside
• Serve with some charred broccoli and toasted sesame seeds, some sliced avocado, kim chi and the sticky tofu and rice or grain of choice- it makes a wonderful dinner, lunch or even breakfast!

• Preheat the oven to 170 degrees C
• * The basic premise of how loaf cakes are made is that the dry ingredients are sieved together and the wet ingredients are mixed together separately and then they are combined together to make the batter.
• * To make your flax egg, mix ground flax with the water in a mug/glass until well incorporated, set aside for 3-5 minutes to thicken.
• * Using a sieve, sift dry ingredients into a large bowl and mix well.
• * For the lemon drizzle, mix the wet ingredients together, add the oil, milk, maple syrup, flax egg, lemon juice and zest together and mix well.
• * Make a well in the dry ingredients and add the wet ingredients and mix well until it forms a nice viscous batter.
• * Line a 2lb loaf tin with baking parchment and add the cake batter.
• * Bake in the preheated oven for 40 mins. Give it an extra  5- 10 mins if needed, until a skewer comes out almost perfectly dry.  Making sure not to open the oven door until the end of baking time as this can affect the rise of the loaf and cause it to deflate.
• * For the lemon drizzle glaze, sift the icing sugar into a bowl, add the lemon juice, stir/whisk in the sugar until it dissolves. For a whiter thicker glaze simply add a little more sugar and for a clearer more runny glaze add more lemon juice or a Tbsp of water at a time to thin out the glaze. When the cake is baked and out of the oven, drizzle the sugar glaze over the cake while it is still warm. Allow to cool fully.
• * Leave all cakes to cool fully and firm up before slicing (if you can!)

Base layer:

• In a food processor blend the almonds first into a flour like consistency – then add the almond butter, dates, vanilla essence and the coconut oil, and blend until you reach a breadcrumb like texture.
• Remove and put in a bowl and leave in the fridge to cool.

Caramel layer:

• In the same food processor add all ingredients for the caramel layer and blend until super smooth and caramel-like, this may take up to 5 minutes depending on your food processor and you may need to add a little more water if it is a bit clumpy and not blending!
• Once ready add in a bowl and leave to cool in the fridge.
• Lay out your base layer onto a board and spread it out and compact so that it is tightly packed and even and approx 3cm high.
• Take out your caramel layer and spread out the caramel layer on top of the base layer.
• Chop the base and filling into even size aprox 6x3cm bars and put in the fridge to cool.

Chocolate

• Melt your chocolate by using a water bath (or in a microwave).
• Line a baking tray with baking parchment for your finished bars to cool on.
• Once chocolate is melted, put one of the bars on a knife and hold over the bowl of melted chocolate. Ladle the melted chocolate over the bar to cover all sides, then place it on the lined baking tray to cool and for the chocolate to harden. Repeat with the remaining bars till they are all covered. Leave to cool at room temperature or if you can’t wait put them in the fridge to cool to speed things up!!
• Enjoy!!

• Put your pasta on to boil in salted water and cook according to pack instructions.
• Finely chop the garlic, chop the mushrooms and onion and slice chilli removing the seeds. Pick the herb leaves from their stalks and chop.
• To cook your mushrooms (oil free) Heat a large non stick pan over a high heat, add the onions and garlic, reduce the heat to medium and cook for 2 minutes stirring occasionally, to brown slightly, when they begin to stick to the pan add a couple of tablespoons of veg the stock and continue to cook for another minute or two.
• Add the chopped mushrooms and cook until they start to brown which will prob take 4-5 minutes, add a couple of tablespoons of veg stock if they start to stick. Once they have started to brown and have reduced add the tamari/soy sauce and stir mixing it around until it is all absorbed which will take about a minute.
• For the cashew sauce, add all the ingredients to a blender and blend all the sauce ingredients on high speed until very smooth.
• Drain and rinse the pasta, (keeping a mug of pasta water to help dilute the dish if needed) and put back in the pot. Add the sauce to cooked and drained pasta and cook for a couple of minutes until it thickens. Taste and season if need.
• Serve the pasta and sauce and top each dish with the cooked mushrooms, a few slices of the sliced chilli and some thyme/oregano leaves. Enjoy!

• Preheat the oven to 200 degrees C
• Peel and finely dice the garlic
• Grate the vegan cheddar style cheese
• Fill a large saucepan with water and bring to the boil. Add 1 tbsp of salt and once boiling reduce to a simmer. Add the pasta and cook it 2 minutes less than the pack instructions as it will cook further in the oven. Drain and rinse and set aside ensuring to keep a cup of the pasta water.
• Heat a medium saucepan over medium heat and add the oil, once hot add the diced garlic and cook for 1 minute until golden, sieve in the flour and add in the nutmeg, paprika and 3/4 tsp of salt and ½ tsp of black pepper and cook for 2 minutes. Slowly add in the non dairy milk while whisking continuously. Bring to a boil and reduce to a simmer, it should start to reach a nice creamy white sauce like consistency. Once the milk has started to boil, reduce to medium heat and add in half the grated vegan cheddar cheese and pumpkin puree and mix it until it melts. Taste this white sauce and adjust the seasoning to your liking by adding more salt or black pepper.
• In a casserole dish (we used a 22 x 22cm dish) add the pasta and pour in the white sauce and ½ the grated cheese and mix well. Level out and sprinkle over the other half of the grated cheese, the bread crumbs and bake in the preheated oven for 15 mins
• Take out and enjoy!

• Cake base Method
• Preheat the oven to 180 degrees C fan
• Mix flax egg thoroughly, ground flax and water and leave sit for 5 mins
• In a large bowl mix dry ingredients, flour, coconut sugar baking powder, cacao powder
• In another large bowl, mix wet ingredients, sunflower oil, non dairy milk, vanilla essence, soaked flax egg and mix really well so its homogenous.
• Mix the wet ingredients into the dry ingredients till well mixed
• Line an 8 inch springform tin with baking parchment on the bottom and also on the sides
• Bake 180C Fan for 20 mins – rotate half way through.
• Remove and leave to cool
• Chocolate Mousse Method
• Melt the chocolate over a bain marie; once melted add the oil and mix well, remove from heat and allow to cool a little but not start to harden, before adding to the whipped aquafaba.
• Whip aqua faba with the vinegar or lemon juice using either a stand mixer or an electric mixer, until you have stiff peaks, this should take about 6-8 mins on almost full speed, add the sugar slowly on a slow speed, once all the sugar is incorporated, increase the speed back to high and continue to whip for about an extra 5 minutes until you have whats known as stiff peaks which means that when you hold the whisk up horizontally the whipped aquafaba mixter sticks to the mixer whisk.
• Slowly add in the melted chocolate to the mixer as its running until all the chocolate is incorporated. Stopping the mixer to scrape down the sides of the bowl with a silicon spatula if necessary. Continue to mix for another 1 minutes, it will be a slightly runny batter.
• Take the cooled cake still in the spring form tin and pour on this runny chocolate mousse. Add to the fridge and leave for 60 mins to set.
• Option is to dust with cocoa powder before serving, slice (with hot knife to stop the mousse from squashing when slicing) and serve. enjoy

• Method;
• Fill and boil the kettle
• Finely chop the mushrooms into thin slices, slice the tofu block into 4 large triangles approx 8x4cm and 1cm thick.
• Fill a medium sauce pan with the boiling water, add a pinch of salt and add the noodles. Cut the bok choi or pak choi in quarters and add to the pot to cook in the steam. Cook the noodles according to pack instructions, drain and leave aside.
• Heat 1 tbsp of oil in a large flat pan, over a high heat, when hot add the tofu on one side and the mushrooms on the other side. Cook the tofu until nicely browned on each side 2-3 minutes per side. Remove from the pan.
• Peel and finely chop the garlic and ginger. In a bowl mix the ginger, garlic, coconut milk, tahini and miso and mix well.
• Add 4 tbsp of the sauce to the tofu and mushrooms and allow to cook down for 2 mins. Remove the tofu and set aside.
• Add the cooked noodles to the pan with the mushrooms along with the rest of the sauce and mix it through.
• Finely slice the scallions.
• Divide into 2 serving bowls and garnish with the tofu, pak choi, spring onion and sesame seeds.
• Enjoy!

• Preheat oven to 200C
• Chop the tempeh into large chunks, we chopped it into 12 pieces. By slicing it into thin pieces it means the marinade will infuse deeper into the tempeh. Mix all the remaining ingredients for the shawarma sauce in a bowl – tamari, maple syrup, smoked paprika, ground cumin, oil and pour over the tempeh, mix well so that each piece is well covered. Transfer the marinated tempeh to a baking tray, spread the tempeh out so evenly spread out and bake in oven for 20 minutes. Turn it once during this baking time to ensure both sides cook evenly.
• While the tempeh is baking time to make the other components.
• For the salsa, chop the cucumber and cherry tomatoes into small similar sized pieces and add to a bowl. Peel and finely slice the red onion, add the salt, black pepper and oil and mix well.
• For the guacamole. Remove the flesh from the skin and stone of the avocado and chop it into small pieces and add to a bowl, discarding the skin and the stone. We usually slice the avocado in half, remove the stone, using a spoon remove the flesh and then chop the flesh on a board. Peel and finely chop the garlic cloves. Chop the tomatoes into small pieces and squeeze in the juice of the limes. Mix well with a fork, mashing to your desired consistency.
• For the refried beans. Peel and finely chop the onion and garlic. Put a non stick pan on a high heat and add 1 tbsp oil. Once the pan and oil are hot, add the onion and fry till it starts to brown stirring regularly, this should take 5 mins approx. Add the chopped garlic and cook for a further minute stirring regularly, then add the beans and mix well. Add the spices – ground cumin, ground coriander, chilli/cayenne, black pepper and salt and mix well. Finely chop the fresh coriander along with the juice of one lime and mix through. If it looks dry add 1 tbsp of water and incorporate. Use the back of the wooden spoon to mash the beans till it comes together like a nice paste. Remove from the heat and set aside.
• For the chilli mayo, add all the ingredients together in a bowl and mix well.
• To finish the tempeh, remove from the oven once the tempeh is starting to go brown. Slice into thin long strips like a Shawarma. They add a lovely texture to this taco.
• For the tacos. In a bowl add the corn masa and make a well in the middle, pour the water into the centre and mix well so it all incorporates together into a large dough ball. Divide into 6 small balls. Put a sheet of baking parchment paper in our taco press and add one of our corn masa balls, close the press and flatten into a perfectly shaped taco. Add to a hot pan on a low to medium heat and cook on both sides till it starts to brown. Repeat with the remaining corn masa balls.
• Finally to make up your tacos, we like to start with a nice dollop of the chilli mayo and then any combination of toppings that take your fancy! You can’t really go wrong as they are all super tasty! Enjoy and hope they taste wonderful!!

• Chop the mushrooms into thin slices lengthways, chop the red pepper into small bite size pieces. Chop the scallions at an angle into thin slices. Grate the ginger or finely chop it and the garlic. Chop the broccoli into florets and finely chop the stems, discarding any woody stalk pieces. Finely slice the red chilli pepper.
• Heat sesame oil in a large flat pan over high heat, when hot add the mushrooms and cook for 5 minutes until they start to reduce and brown slightly. Add 1 tablespoon of tamari and stir to incorporate until it is all absorbed or evaporated (about 30 seconds). Add the ginger, garlic, half the scallions, ½ of the chilli and red pepper and reduce the heat to medium and continue to cook for 5- 8 minutes, stirring occasionally until the peppers are cooked.Remove from the heat.
• While the mushrooms are cooking, make your litre of stock and bring to a boil in a large pot, reduce to a simmer and whisk in 2 tbsp tamari, almond butter, the curry paste/ hp spicy pesto or harissa, the tin of coconut milk and bring to a simmer. Add the noodles and tenderstem broccoli and simmer for approx 4 minutes until the broccoli and noodles are just cooked.
• Using tongs transfer the noodles and broccoli to serving bowls and pour over the coconut broth. Top with the ginger mushrooms and peppers, garnish with the scallions, the remaining red chili, a few coriander leaves and a squeeze of lime juice.
• We also like to sprinkle over some sesame seeds to garnish.

• For the chilli sauce:
• In a blender add all ingredients and blend till smooth.
• Pour into a saucepan and bring to the boil, reduce to simmer and leave to reduce for 10 mins stirring occasionally. Taste and adjust the seasoning to your pallet. Remove and allow to cool
• For the garlic mayo
• In a blender add all ingredients less the oil and blend till smooth, slowly add in the oil keeping the blender going at a slow speed, blend at a slow speed allowing it to emulsify and come together.
• Spiced Jack fruit/ mushrooms
• Drain and rinse the jack fruit
• Slice the jack fruit/ mushrooms finely in the pan
• Add the 2 tbsp of oil to the non stick pan and fry for 4-8 mins until it starts to dry out and brown slightly.
• Add the Tamari along with the maple syrup and chilli sauce and allow it to cook for 3-4 mins stirring occasionally. Remove from the heat and set aside.
• To serve:
• Toast wholemeal pitta bread or lightly heat your tortillas on a dry frying pan for 1 mins on each side.
• Use a scissors to open it up the pitta bread.
• Stuff in the following:
• Add a generous serving of garlic sauce, a good 2 tbsp of chilli sauce
• A good serving of leaves
• Some cherry tomato and onions
• Pickled chillis on top
• Some jack fruit on top
• Extra chilli sauce to serve

• Preheat the oven to 200C fan.
• Chop the courgette into small bite size cubes. Chop the red onion into slices. Chop the asparagus into thirds. Add them to a lined baking tray, toss in 1 tbsp of oil, 1/2 tsp of salt and 1 tbsp of balsamic vinegar and mix well. Bake them in the oven for 15 – 20 minutes until nicely roasted.
• Chop the feta into cubes. Cut the puff pastry/shortcrust sheet into quarters so you have 4 rectangles. Cover the frozen peas with boiling water for 10 mins then drain and set aside.
• Using a rolling pin or a clean dry glass jar, roll each rectangle so that its size increases by approx 2 cm each side.
• Remove the roasted veg from the oven, reduce the oven temperature to 180 C Fan, mix well and leave it aside to cool before adding to the pastry.
• Drain the peas, chop the basil and mix them both through the cooked veg.
• Mix together the pesto and the tomato puree and cover each of pastry pieces, approx 1 Tbsp of the mixture, leaving 1 cm from the edge free from sauce.
• Spoon approx ¼ of the spring veg mixture into the middle of each of the 4 quarters of the pastry. Add a quarter of the vegan feta to each.
• Fold and seal into a hot pocket/parcel shape and turn over so seam side down- like mini wellingtons, taking care not to tear the pastry. Transfer carefully to a parchment lined baking tray.
• Using a pastry brush, brush each parcel with oat milk for short crust pastry or oil for puff pastry, this will simply help them brown.
• Bake in the oven for 20- 25 minutes until the parcels are an even golden colour. Enjoy!

• For the base layer blend all the ingredients in a food processor and transfer to a parchment lined tray, we used a 33x23cm size tray, if you use a smaller one you will get a thicker caramel square, and a bigger tray will give you a thinner square. Spread the base out in an even layer, pop in the freezer for 5 minutes to help it set.
• While the base is setting, start the caramel, melt the oil and peanut butter over a low heat, whisking to combine. Blend the dates in a food processor for a few minutes then add salt and the melted oil and peanut butter and continue to blend until it becomes a combined paste, add the water and blend until it is incorporated making a lovely caramel texture. Spread the caramel over the chilled base in an even layer, covering the base.
• To make the chocolate top layer simply melt the cocoa butter over a low heat until just melted, remove from the heat, try not to overheat. Whisk the cocoa powder into the melted cocoa butter, making sure there are no lumps, then whisk in the maple syrup. The mixture should have a pouring consistency. Pour over the caramel to cover evenly and allow to set at ambient room temperature. When nicely firm and set, cut into desired size square and try not to eat all in one go they are so delicious and smoreish!

• Place the can of coconut milk in the fridge or freezer.
• Drain and rinse the jack fruit and chop or wrip into thin slices
• Finley slice the leeks including the greens and give them a good wash as often sediment can hide in the layers. Heat a non stick frying pan on high heat and once hot add 1 tbsp of oil and the sliced leek along with a pinch of salt and the jackfruit. Allow to cook for 5 mins stirring occasionally. Add 2 tbsp of tamari and mix through to add flavour to the jackfruit.
• Add the salt, black pepper, sweet and smoked paprika, garlic powder to the pan and mix well.
• Next take the can of coconut milk out and just remove the cream from the top and none of the water.
• Add this coconut cream on top of the leek along with the juice of ½ lemon and mix through, and allow it to cook for a further 2-3 mins stirring occasionally.
• Remove the peppers from the brine and slice into strips and keep separate.
• Cut the avocado in half and remove the stone, scoop out the flesh and on a chopping board slice into long strips.
• Grate the vegan cheddar style cheese.
• Finely slice the red chilli
• Taste the creamed leek and jack fruit and season to your liking, remove from the pan and give the pan a quick clean and wipe dry.
• Put the same pan back on a medium heat and add a tortilla and allow to heat up for 30 seconds, onto the whole tortilla add a handful of vegan cheddar style cheese, on one half of the tortilla add add a good dollop of the creamed leek and jack fruit (approx ¼ it), a few slices of the red peppers, a few slices of the avocado, add a few slices of chilli and sprinkle with a tiny bit more vegan cheese. Fold over the top and allow to cook for a further minute. Carefully flip the tortilla over so the cheese side is facing the heat and allow to cook for a further minute until the tortilla starts to crisp up and the cheese starts to melt.
• Remove from the heat and slice into quarters, repeat with the rest of the tortillas and filling and enjoy!

• Boil the kettle. Pour boiling water into a saucepan and boil the noodles. Cook as per the pack instructions.
• Put all ingredients for paste in the blender and blend till smooth. Grate the carrot and 1/2 the courgette.
• Finely chop the tempeh/ tofu into small bite sized pieces
• In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tofu/ tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tofu/ tempeh. Add the grated carrot and courgette and a generous pinch of salt and cook for 1-2 mins. Next add the paste and cook for another minute.
• Using a slotted spoon remove the noodles from the stock and add to the rest of the frying pan. Finally add the coriander/ basil and heat for a few seconds. Garnish with finely sliced red chilli and enjoy!

• Ensure you have 2 metal bowls.
• Pour the milk into a saucepan on high heat and add the zest of the orange and the juice of the orange, bring to a boil and reduce to a simmer for 2-3 mins. If you dont like orange just leave out the orange zest and juice and replace with your favourite tea bag such as mint or berry tea bag.
• Choc the chocolate into small pieces.
• Sieve into a measuring jug and ensure that you have exactly 150ml of infused milk.
• Add the boiling hot infused milk on top of the chocolate and whisk until its all dissolved and you have a chocolate milk. Place the ice into the second metal bowl and place the bowl with the chocolate on top of the ice bath and whisk for 3-5 mins until it start to thicken and become like a wonderful chocolate mousse.
• Serve with some vegan cream and some sliced chocolate on top!

• Method;
• Preheat oven to 170 fan
• Line an 8 inch springform tin with parchment paper on the base and sides.
• Crust – melt the vegan butter over a low heat, crush digestives to a fine breadcrumb texture and mix all together in a bowl with the sugar.
• Press the base mixture into the lined tin in an even layer, compacting it and pressing up the sides of the tin 1-2 inches all the way around. Bake in the oven for 10 minutes then allow to cool fully while making the filling.
• To make the filling, melt the vegan butter over a low heat. Zest and juice the lemon. Add all the filling ingredients except the cream cheese to a food processor, sieve in the cornstarch. Blend on medium speed for 2-3 minutes until lovely and smooth. Add the vegan cream cheese to the processor and blend until incorporated, 1-2 minutes. Pour the filling into the springform with the base. Spreading the top evenly.
• Bake on the middle rack of the preheated oven for 1 hour, rotating carefully half way through cooking time so the top browns evenly. Bake until firm but still slightly wobbly in the centre . Remove the cake from the oven and allow it to cool in the tin for at least an hour.
• Once at room temperature, refrigerate for at least 2 hours or overnight, works really well and is highly advised.
• To prepare the berry topping, add the frozen berries, sugar and lemon juice to the saucepan and sieve in the cornstarch. Bring to a boil and leave to simmer for 2-3 mins, pressing some of the strawberries so that they give off some more juice. Take off the heat and transfer to a wide bowl to let cool before adding on top
• Pour the berry sauce over the baked cheesecake (once its fully cooled and set) slice and enjoy this wonderful cake!

• Finely chop the leek greens and the tomatoes. Peel and finely slice the ginger. Finely chop the sweet potato and carrots and slice the red pepper into long thin strips.
• On a high heat, put 2 tbsp of oil into a pan. Once oil is hot add the prepared leek, tomatoes, and ginger, and the salt and cook for 5 minutes, stirring regularly to stop the veg sticking to the bottom.
• Then add the turmeric and curry powder, and mix through the veg. Add the quinoa, veg stock/water (add a second tbsp of salt if using plain water), sweet potato, carrots and the bay leaves. Bring to the boil.
• Once it boils, reduce heat to a simmer, put the lid on, leaving slightly ajar to let the steam out. When the water level drops below the top of cooking quinoa (about 10 minutes in), add the red pepper. Simmer until just about all the water has evaporated (approximately 15-20 minutes total).
• Turn the heat off, put the lid on and leave to sit for about 5 minutes, this will puff up the quinoa and make it nice and fluffy.
• In the meantime, roughly chop the pecans. Heat another pan for the topping and put the pecans into it along with the tamari and the maple syrup. Stir continuously for 4 minutes or until pecans start to get golden colour and the liquid starts to dry up. Watch this very carefully as it will overcook and burn easily.
• Mix the veg well through the dish, squeeze the lemon juice through it, and serve each portion with some of the caramelised pecans on top. Taste and season with more salt and black pepper if you think it needs it. Chilli flakes will also go great sprinkled on top if you like a bit of heat!

• Preheat the oven to 180C/350F/gas mark 4.
• In a bowl add the cashew nuts and pour on just boiled water and leave to soak for 5 mins.
• Scrub the sweet potatoes leaving the skin on, cut the ends off and cut into halves lengthwise. Once the oven is heated, put the sweet potatoes on a baking tray and roast for approx. 1 hour (it is ready when you insert a fork and the flesh comes out easily). Remove sweet potatoes from the oven and let them cool for 5-10 minutes.
• Once sweet potatoes are done in the oven, scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that skin can stand up on its own. Place skins back onto the tray and return to the oven and bake for a further 10 minutes, allowing the skins to get nice and crispy.
• While the skins are baking in the oven, mash up the sweet potato flesh that you scooped out into a mixing bowl. Drain the black beans and sweet corn (if using a tin), and rinse thoroughly. Deseed and finely chop the chilli, together with the scallions and add into the mixing bowl.
• Peel and finely chop the garlic, finely chop the coriander and add them also into the bowl together with the black beans and sweet corn. Add the cumin, paprika, juice of the lime, salt and black pepper, and mix thoroughly.
• Drain and rinse the cashew nuts and add to a blender along with the rest of the ingredients for the cashew cheese and blend till nice and super smooth. if your blender struggles to make it super smooth just pour through a sieve to get a lovely cream sauce and leave the remains as another toppings.
• Once the skins are done, remove from the oven and fill each skin with sweet potato mixture. Top with slices of avocado and drizzle on some cashew cream. Serve as is or pop back into the oven for further 5 minutes to heat mix up. Enjoy 🙂

• In a bowl add the cashew nuts and pour on just boiled water and leave to soak for 5 mins.
• Peel and slice the red onion in thin stips. Slice the spring onions at an angle thinly.
• Drain and rinse the black beans. Quarter the cherry tomatoes and finely chop the coriander and red chilli (remove the seeds if you like it less spicy). Peel and slice the avocado into thin slices.
• Heat a non stick pan on high heat, once hot add the sliced onions, spring onion and chilli and fry for 2 mins stirring continuously. Add the spices, tamari, lime juice, salt and fry for 30 seconds. Next add the drained beans and quartered cherry tomatoes and cook for 2 mins mashing and stirring.
• Drain and rinse the cashew nuts and add to a blender along with the rest of the ingredients for the cashew cheese and blend till nice and super smooth.
• Clean the pan and dry it, once hot add a tortilla and leave to heat up for 10 seconds. Spoon on a generous serving of the cashew cheese across the full tortilla, a good dollop of the fried blackbean salsa on ½ the tortilla, top with sliced avocado some diced coriander, and a sprinkle of chilli. Fold over the tortilla, and once starting to brown and crisp up around the corners remove from the pan and slice on a chopping board.
• Repeat with the remaining tortillas and fillings. Keep any remaining cashew cheese to use for other sandwiches it will last 5 days in the fridge.
• Enjoy!

• Cut the apple into bite-sized pieces and put it into a pot, together with the berries and the other stewed fruit ingredients.
• 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.
• In the meantime, preheat the oven at 170℃.
• If using coconut oil for the crumble, melt it first by heating up in a pan. Thoroughly mix all the ingredients for the crumble together in a bowl including the oil.
• Once the fruit is 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 170℃ or until the top of the crumble starts to go golden.
• Enjoy!

• Heat a large pot on high heat and add the cumin seeds, coriander seeds, mustard seeds and dessicated coconut and toast for 3-4 mins until the cumin seeds start to pop. Remove from the pot and put in a pestle and mortar and grind till smooth. If you don’t have a pestle and mortar leave to cool and once cool put in a zip lock bag, seal and use a mug or rolling pin gently bash until ground to a powder.
• Peel and roughly chop the spring onions, garlic and ginger. Dice the chilli including the seeds if you like it hotter and removing if you like it less spicy. Chop the sweet potato, pepper, broccoli and aubergine into small bite size pieces so that they will cook quickly.
• Put a large pot on high heat, once hot add the chopped spring onion and fry on high heat for 4 mins stirring continuously. If it starts to stick add ½ tsp of water and stir any part sticking to the bottom of the pot. Add the chopped garlic, ginger and chilli and fry for 2 mins stirring regularly. Add 1 tsp of water if it starts to stick and incorporate any part that is sticking. The spring onions should be starting to brown and the garlic is going golden.
• Add the chopped broccoli, sweet potato, aubergine and pepper together with the salt, curry powder, toasted spices & coconut, ground black pepper and tamari and 50 ml of the veg stock and mix well. Putting the lid on the pot, turn the heat down to medium and leave to cook for 10 mins, stirring occasionally.
• Add the light coconut milk, red lentils, remaining veg stock or water, tamarind pulp or else lime & sugar and stir well. Turn the heat up high and bring to the boil with the lid on.
• Once it boils, reduce to a simmer and leave to cook for 25 mins, stirring regularly to ensure the lentils don’t stick to the bottom of the pot.
• Check the seasoning and add more salt, pepper or lime juice if necessary.
• Roughly chop the fresh coriander
• Remove from the heat and add the coriander (or similar fresh herb) before you serve. Garnish each bowl with a generous dusting of pickled ginger
• Enjoy!

• Cook the gluten-free spaghetti as per the instructions on the back of the pack. Once cooked, drain and rinse it.
• Finely chop the greens from the leek. Grate the carrot, and finely slice the chilli into small pieces. Finely chop the tomatoes and chop the cherry tomatoes in half. Drain and rinse the can of lentils. Finely chop the oyster mushrooms.
• Put 1 teaspoon of oil in a large pot over high heat, once the pan heats up, add the leek, chilli and grated carrot and 1 tsp of the salt. Cook for 3 mins stirring regularly.
• Add the oyster mushrooms and cook for 3 minutes stirring regularly. Add the tamari and cook for a further minute.
• Next, add all the fresh tomatoes, the other tsp of salt, stir well, add the drained and rinsed lentils, maple syrup and the red wine and cook for a further 3-4 minutes.
• Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer and add the drained and rinsed pasta. Stir it well, mixing everything thoroughly.
• Pluck the basil leaves from their stalks and set aside, chop the basil stalk finely and add into the pot. Garnish with the basil leaves and serve with nutritional yeast. Enjoy!

• To toast raw cashew nuts just heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-8 mins, be careful not to burn the nuts.
• Peel and finely chop the onions and garlic, chop the mushrooms into small pieces. Fill and boil the kettle. Cook the pasta as per the instructions on the back of the pack.
• Put a non-stick frying pan on high heat and allow the pan to get super hot. Once super hot add the onions and garlic and fry until they start to brown. Once they start to brown and stick a little add some veg stock (approx 1 tsp) or water to clean the pan and incorporate the browned flavour to the dish. This should take about 3-5 mins.
• Add the mushrooms and fry for 2-3 mins again adding a little water or veg stock if they start to stick. You want to ensure you are frying rather than boiling (frying there is little or no liquid or water in the pan vrs boiling the veg is submerged under water.) Add 3 tbsp of tamari/ soy sauce and fry for a further 2 mins. Turn off the heat.
• Time to make the sauce, in a blender add the toasted cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth.
• Put the frying pan back on high heat, add the sauce in on top of mushrooms and heat up and allow the sauce to reduce & thicken for 2-3 mins.
• Once the pasta is cooked use a slotted spoon to add pasta straight into the sauce.
• If the sauce gets too thick add a little pasta water to reach the desired thickness of sauce. Taste and season to your liking.
• Chop the chilli (removing seeds if you want it less hot) and pluck the oregano off the stalk and serve to add flavour and garnish.

• Framework method for the grain, bean cooked veg salads.
• Cooked your grain – when cooking the grain make sure to add salt as you cook that way the salt cooks into grain as opposed to when you season later it simply sits on the surface.  Typically a grain doubles in weight from dried to cooked. Quinoa tends to triple.
• To roast your veg preheat your oven to 200 degrees C, chop your veg into the size you like – coat in a little oil and salt, spread out well on baking tray and bake till soft and delicious – peppers typically take 15-20 mins, pumpkins & aubergines about 25 mins till soft. With aubergines you want to make sure you cook them till they reach a melt in your mouth like texture.
• Drain and rinse your cooked beans/ lentils – a can of cooked beans is 400g and drained weight normally is 230g so best to use a can and drain and rinse them
• Cut your raw veg, wash your leaves and herbs and chop.
• With the herbs ensure to include the stalks just chop them nice and finely as they contain lots of flavour. With the exception of mint and harder stalked herbs such as rosemary thyme and sage.
• Taste and season with salt and ground black pepper to taste or suggested seasoning section
• Now think about presentation. In a large bowl start with grain, add the bean and the raw veg, add the dressing and lastly add the herbs, greens, cooked veg and raw veg and gently mix through. Add any toasted nuts/ dukkah to serve.
• Alternatively add in the salad to a wrap of toasted bread with some hummus or vegan mayo and avocado for a delicious treat! enjoy!