Recipes

For the tempeh

1. Golden lentil tempeh |1 x 180g pack| sliced into 6 strips around 1-2cm thick

For the glaze

1. Thai red curry paste |2 tsp|
2. Maple syrup |1 tbsp|
3. Soy sauce |1 tbsp| or tamari
4. Water |2 tbsp| or coconut milk
5. Water | | to loosen if needed

For the broth

1. Thai red curry paste |2 heaped tbsp|
2. Coconut milk |400ml|
3. Water |500ml| or vegetable stock
4. Soy sauce |1 tbsp|
5. Maple syrup |2 tsp|
6. Tamarind paste |1 tbsp|
7. Fresh ginger |2 inches| or galangal, peeled and grated

To finish

1. Flat rice noodles |2 portions|
2. Pak choi | | halved lengthways
3. Thai basil or coriander | |
4. Roasted peanuts | | roughly chopped
5. Crispy chilli oil | |
6. Lime wedges | |

For the seitan

1. Vital wheat gluten |150g|
2. Nutritional yeast |1½ tbsp|
3. Garlic powder |¾ tsp|
4. Onion powder |¾ tsp|
5. Smoked paprika |½ tsp|
6. Black pepper |½ tsp|
7. Fine salt |½ tsp|
8. Vegetable stock |225ml|
9. Soy sauce |1½ tbsp|
10. Olive oil |1 tbsp|

For the coating

1. Plain flour |60g|
2. Cornflour |15g|
3. Smoked paprika |¾ tsp|
4. Garlic powder |¾ tsp|
5. Fine salt |½ tsp|
6. Baking powder |½ tsp|
7. Plant milk or beaten egg | | for coating

For cooking

1. Oil | | for frying or baking

For the pithiviers

1. Olive oil |3 tbsp|
2. Thyme |10g| leaves picked
3. Rosemary |10g| leaves picked and finely chopped
4. Sweet potato |1| wider sweet potatoes work better, cut into 1.5cm thick circles
5. Portobello mushrooms |4 large| stems removed
6. Puff pastry |2 x 320g rolls|
7. Goats cheese |200g|
8. Olive oil or egg | | whisked (egg makes this non-vegan)
9. Salt & pepper | |

To serve (suggestions)

1. Red cabbage | |
2. Roast potatoes | |
3. Purple sprouting broccoli | |
4. Veggie gravy | | combined with mint sauce

For the smashed chickpeas

1. Chickpeas |570g jar| drained
2. Chipotle paste |1.5 tbsp|
3. Smoked paprika |2 tsp|
4. Ground cumin |1 tsp|
5. Ground coriander |1 tsp|
6. Garlic granules |1 tsp|
7. Onion granules |1 tsp|
8. Zest of lime|½ lime|
9. Lime juice |½ lime|
10. Salt | | to taste
11. Eggs | 2 | whisked
12. OR ground flax or chia seeds | 1.5 tbsp | + 4 tbsp water, soaked for 20 mins (for a plant based binder)
13. Oil |Drizzle|

For the salsa

1. Jalapeño or mild green chillies |2|
2. Roasted peanuts |4 tbsp| roughly chopped
3. Pickled rhubarb |4 tbsp| or red picked onion, chopped and drained
4. Fresh coriander |Generous handful| roughly chopped
5. Lime juice |½ lime|
6. Salt |Pinch|
7. Extra virgin olive oil |1-2 tbsp|

To serve

1. Small tortillas (corn or flour) |6|
2. Hot sauce | | your favourite one
3. Cheese of choice | | crumbled
4. Fresh coriander | |
5. Fresh lime wedges | |

For the bao buns

1. Dried yeast |7g| dissolved in 250ml warm water
2. Plain flour |500g|
3. Caster sugar |30g|
4. Salt |½ tsp|
5. Baking powder |10g|
6. Milk |50ml|

For the noodles

1. Plain flour |400g| plus extra for dusting
2. Fine salt |1 tsp|
3. Water |200ml|

For the curry

1. Soy chunks (dry) |120g|
2. Vegetable stock |500ml| just boiled
3. Oil or butter |Small drizzle| plant based for vegan
4. Garam masala |2 tsp|
5. Ground cumin |2 tsp|
6. Ground coriander |2 tsp|
7. Kashmiri chilli powder |1–2 tsp| paprika as an alternative
8. Onion |1 large| finely chopped
9. Garlic cloves |4| finely chopped
10. Ginger |20g| grated
11. Tomato passata |300g|
12. Tomato purée |30g|
13. Cashew butter |40g| or any nut butter, even tahini
14. Salt | | to taste

To serve

1. Basmati rice |120g| dry

For the filling

1. Olive oil |20ml|
2. Extra firm tofu |500g| torn into 2cm chunks
3. Onions |2 medium| finely chopped
4. Garlic cloves |4| minced
5. Ground cumin |2 tsp|
6. Smoked paprika |2 tsp|
7. Harissa paste |40g|
8. Tomato purée |40g|
9. Flour |1 tbsp|
10. Vegetable stock |350ml|
11. Green lentils |1 x 400g tin| drained and rinsed

For the topping

1. Potatoes |300g| sliced ½ cm thick
2. Olive oil | | small drizzle or spray
3. Smoked paprika | | pinch
4. Salt & pepper | |

For the soy chunks

1. Soy chunks |120g|
2. Vegetable stock |500ml| just boiled
3. Chipotle flakes or ground chipotle |2 tsp|
4. Smoked paprika |2 tsp|
5. Chilli powder |1 tsp|
6. Ground cumin |1 tsp|
7. Garlic powder |1 tsp|
8. Onion powder |1 tsp|
9. Ground coriander |½ tsp|
10. Cocoa powder |½ tsp| optional
11. Brown sugar |1 tsp|
12. Olive oil |1 tbsp|
13. Juice of lime |½ lime |

For the pea crema

1. Frozen peas |200g|
2. Yogurt or plant based yoghurt |150g|
3. Jalapeño |1 small| deseeded and destemmed
4. Zest & juice of lime |½ lime |
5. Mint leaves |Small handful|
6. Coriander leaves |Small handful|
7. Salt | | to taste

To serve

1. Corn or flour tortillas |6|
2. Salsa | | optional
3. Red or white onion | | finely chopped
4. Fresh coriander | |
5. Fresh lime | |

For the dal

1. Oil | 1-2 tbsp |
2. Ground cumin |2 tsp|
3. Ground coriander |2 tsp|
4. Turmeric |1 tsp|
5. Kashmiri chilli powder |1 tsp|
6. Onion |1| finely chopped
7. Ginger|3 inches| peeled and grated
8. Garlic cloves |3| minced
9. Red lentils (dry)|180g|
10. Vegetable stock |750ml|
11. Silken tofu |200g|
12. Salt | | to taste
13. Lime juice | | to taste

For the crispy chickpeas

1. Chickpeas |1 × 400g tin| drained, rinsed and patted dry
2. Cashews |20–30g| chopped

To serve (optional)

1. Crispy chilli oil | | solids only
2. Naan or roti | |
3. Fresh coriander | |

For the sauce

1. Olive oil |2 tsp|
2. Tempeh |300g| crumbled, finely chopped or grated
3. Walnuts |30g| finely chopped
4. Lentils |1 × 400g tin| drained and rinsed (~240g drained weight)
5. Chopped tomatoes |400g|
6. Vegetable or mushroom stock |250ml|
7. Garlic cloves |4| finely chopped
8. Soy sauce |20g|
9. Tomato purée |1 tbsp|
10. Basil |Small bunch| tied with twine
11. Chilli flakes | | optional

To serve

1. Potatoes |2 medium-large| around 250–300g each

For the dry mix

1. Self-raising flour |100g|
2. Oat flour |60g| or finely blended oats
3. Protein powder of choice |100g| whey, or plant for vegan
4. Caster sugar |1 tsp|
5. Baking powder |1 tsp|
6. Chia or flax seeds |2 tbsp|
7. Salt |Pinch|

For the wet mix (non-vegan)

1. Milk |250ml|
2. Eggs |2 large| whisked

For the wet mix (vegan)

1. Plant milk |360ml| soy preferred for protein

To serve

1. Yogurt | |
2. Berries | |
3. Maple syrup | |

For the pasta

1. Pasta of choice |200g| (dry)
2. Olive oil |1 tbsp|
3. Garlic cloves |3| finely chopped
4. Mild red chilli |1| finely chopped
5. Cannellini beans |1 x 570g jar| undrained
6. Low-fat quark |200g| or similar plant-based alternative
7. Baby spinach |150g|
8. Nutritional yeast |25g| or a little grated cheese
9. Zest + juice of lemon |1|

For the traybake

1. Harissa paste |2 tbsp|
2. Soy sauce |2 tbsp|
3. Extra firm tofu |350g| torn into chunks
4. Chickpeas |1 × 400g tin| drained and rinsed
5. Sweet potato |300g| peeled and chopped into 2cm chunks
6. Red pepper |1| sliced
7. Red onion |1| cut into wedges
8. Olive oil |1 tbsp|
9. Salt & pepper | |

For the barley

1. Pearl barley |80g| dry

To serve

1. Mixed salad leaves | 60-80g |

For the dressing

1. Wholegrain mustard |1½ tbsp|
2. Maple syrup |1 tbsp|
3. Apple cider vinegar |2 tbsp| or vinegar of your choice
4. Salt | | to taste

For the salad

1. Extra-firm tofu |400g|
2. Oil |1 tbsp|
3. Rice vermicelli noodles |80g|
4. Carrot |1| julienned
5. Cucumber |1| sliced
6. Red cabbage |¼| finely sliced
7. Fresh mint |20g|
8. Fresh coriander |20g|
9. Roasted peanuts |30g|
10. Frozen and peeled edamame |200g| cooked and peeled works too just skip the boiling

For the dressing

1. Garlic |1 clove| grated
2. Fresh red chilli | | to taste, thinly sliced or chopped sliced
3. Sugar |20g|
4. Sesame oil |2 tsp|
5. Limes |2| juiced
6. Plant based fish sauce |30ml| alternatively light soy sauce or regular fish sauce for non veggie

For the “mince”

1. Firm tofu |300g| grated
2. Chestnut mushrooms |500g| grated
3. Onion |1| diced, or grated
4. Carrot |1| diced, or grated
5. Worcestershire sauce |2 tbsp|
6. Bay leaves |2|
7. Gravy browning |2 tbsp| optional
8. Vegetable or mushroom stock |400ml|

For the Tatties

1. Maris Piper potatoes |400g| peeled and chopped into 2 inch chunks
2. Salt | |
3. Butter |30g| plant based for vegan
4. Milk |150ml| plant based for vegan
5. Mustard |1 tbsp|

For the Peas

1. Frozen peas |250g|
2. Chives |Handful| finely chopped
3. Butter |1 tbsp| optional

For the Pasta

1. Broccoli |1 large head| florets separated, stem finely diced
2. Anchovies in oil |6| oil from the jar reserved, 1.5 tbsp miso works too
3. Garlic cloves |3| peeled and grated
4. Dried chilli flakes |1 tsp|
5. Dried short pasta |200g| I used Pennoni Rigati
6. Vegetable stock |1L|
7. Pecorino |50g| finely grated
8. Lemon |1| zested and juiced
9. Salt and freshly cracked black pepper | |

For the Pangrattato

1. Extra virgin olive oil |1.5 tbsp|
2. Course ground black pepper |Generous pinch|
3. Breadcrumbs |50g| panko or regular
4. Parmesan or pecorino |10g|

For the Roast Veg

1. Eating pumpkin or squash |1kg| I use Red Kuri, cut into thick wedges
2. Brussels sprouts |250g| trimmed
3. Olive oil | drizzle|
4. Balsamic vinegar |1.5 tbsp|

For the Polenta

1. Polenta |150g|
2. Vegetable stock |600ml|
3. Plant based milk or whole milk |150ml|
4. Plant based butter or regular butter |30g|
5. Nutritional yeast or cheese of your choice |30g| alternatively 60g cheese
6. Sage leaves |A few|

For the Garnish

1. Banana shallot |½| sliced thinly as possible
2. Toasted almonds |Small handful|

For the Potatoes

1. Jersey Royal potatoes |1.5 kg| other small varieties work fine too
2. Salt | | for boiling

For the Hazelnut Pesto

1. Hazelnuts |60g| blanched and roasted
2. Fresh basil |50g| stems removed
3. Garlic |1 small clove|
4. Extra mature cheddar |25g| 4 tbsp nutritional yeast or 25g plant-based parmesan for vegan
5. Lemon juice |Juice of ½|
6. Extra olive oil |80ml| good quality
7. Salt and pepper | | to taste

For the Hot Honey (shop bought works too)

1. Runny honey |100ml| agave or maple syrup for vegan
2. Korean red pepper flakes (gochugaru) |1 tsp|
3. Chilli flakes |½ tsp|
4. Apple cider vinegar |2 tsp| other white vinegars work too

Ingredients:

1. Olive oil | drizzle |
2. Butter |Knob| plant based for vegan
3. Veggie sausages |8|
4. Onion |1| finely chopped
5. Celery sticks |2| finely chopped
6. Carrots |2| finely chopped
7. Garlic cloves |4| minced
8. Cannellini beans |2 × 400g tins| drained
9. Chopped tomatoes |400g|
10. Vegetable stock |300ml|
11. Bouquet garni |8 sprigs thyme, 1 sprig rosemary, 1 bay leaf| tied together with twine
12. Kale |200g| stripped and roughly chopped

Optional Gratin

1. Plant based cheese |30g| or regular
2. Breadcrumbs |3 tbsp|
3. Salt & pepper | |

To Finish

1. Parsley | | chopped

For the Salad

1. Peaches |3 ripe| sliced in half, destoned and cut into wedges
2. Olive oil |1 tbsp|
3. Fennel bulb |1 small| very finely sliced or mandolined
4. Red onion | half | very finely sliced or mandolined
5. Large mild red chilli |1| very finely sliced or mandolined, seeds removed
6. Butter beans |1 x 400g tin| drained, rinsed and dried
7. Fresh mint |Small bunch| roughly chopped
8. Lemon |Zest and juice of 1|
9. Flaky sea salt and black pepper | |
10. Shaved parmesan | | optional, plant based parmesan or hard cheese for vegan

For the Dressing

1. Olive oil |2 tbsp|
2. Mustard |1 tsp| Dijon or wholegrain
3. Maple syrup |1 tsp|
4. Lemon juice |1 tbsp|
5. White wine vinegar |1 tsp| optional
6. Sea salt |Pinch|

To Serve

1. Extra mint leaves | | picked
2. Toasted fennel seeds or pumpkin seeds | | optional, for crunch

Ingredients:

1. Greek-style yoghurt |300g| plant-based for dairy free and vegan
2. Lemon | half | zest and juice
3. Fresh dill |1 bunch| half finely chopped, half picked
4. Garlic clove | 1 | minced
5. Large eggs | 4 | fridge cold
6. Olive oil |1 tbsp|
7. Vegan butter |1 tbsp|
8. Aleppo pepper (pul biber) |1 tsp|
9. Chilli flakes |Pinch|
10. Smoked paprika |½ tsp |
11. Salt & black pepper | |

To Serve

1. Warm pide or sourdough | |

For the Salad

1. Halloumi |1 block|
2. Sourdough or ciabatta |200g|
3. Tomatoes |300g| roughly chopped
4. Cucumber |1| roughly chopped
5. Red onion |1 small| very thinly sliced
6. Fresh basil |Bunch| picked and optionally torn

For the Dressing

1. Lemon zest and juice |Zest and juice of 1|
2. Red wine vinegar |2 tbsp|
3. Extra virgin olive oil |4 tbsp|
4. Dijon mustard |2 tsp|
5. Salt and black pepper | | to taste

For the Tabbouleh

1. Fine bulgur wheat |100g|
2. Parsley |3 large bunches|
3. Mint |1 small bunch|
4. Tomatoes |3|
5. Spring onions |4|
6. Lemon juice |Juice of 2|
7. Extra virgin olive oil |4 tbsp|
8. Salt and pepper | |

For the Tofu Tocino

1. Firm tofu |350-400g block|
2. Brown sugar |75g|
3. Salt |Large pinch|
4. Garlic cloves |3| minced
5. Soy sauce |1.5 tbsp|
6. Rice vinegar |1.5 tbsp|
7. Pineapple or apple juice |60ml|
8. Black pepper |Large pinch|
9. Corn flour |10g|
10. Red food colouring |Few drops| optional

For the Rice

1. White long grain rice |100g uncooked| cooked, cooled and dried (day old thats been chilled overnight is best)
   OR
2. Cooked white long grain rice |250g packet|
3. Garlic cloves |6 large| finely chopped

For Serving

1. Fried egg | | traditional and optional

For the salad

1. Frozen edamame beans |500g| blanched for 2–3 minutes, then refreshed
2. Cooked puy lentils |250g packet| cooked to packet instructions then cooled
3. Soft goat’s cheese |100g| chopped or crumbled optional, vegan without this
4. Red pepper |1 small| diced
5. Spring onions |2| finely sliced
6. Dill |25g| picked
7. Sunflower seeds |Handful| toasted

For the Lemon Tahini Dressing

1. Tahini |4 tbsp|
2. Lemon juice |Juice of ½|
3. Maple syrup or honey |2 tsp|
4. Water | | to loosen
5. Salt |Pinch|

For the Butternut Steaks

1. Butternut squash |1| sliced into 6 circles about 2cm thick (above the seeds) and peeled
2. Old El Paso BBQ Fajita seasoning |½ packet|
3. Olive oil |3 tbsp|

For the Tostadas

1. Corn or flour tortillas |6|
2. Oil to fry or spray oil to bake | |

For the Garnishes (all just suggestions)

1. Avocado | | optional
2. Pico de gallo | |
3. Crumbled cheese | | easy plant based swap
4. Refried beans | |
5. Hot sauce | |
6. Stone fruit | |
7. Coriander | |

For the pasta alla nerano:

1. Courgettes (zucchini) |2-3| sliced into 1.5 inch rounds
2. Olive oil |Generous drizzle|
3. Garlic cloves |3| minced
4. Salt and pepper | |
5. Dried spaghetti, tagliatelle, linguine or bucatini |250g|
6. Provolone del Monaco cheese |40g| grated or plant based hard cheese for vegan
7. OR
8. Nutritional yeast |4 tbsp| instead of the cheese
9. Basil leaves |Small handful| torn
10. Extra virgin olive oil or herb oil | |

For the Tortillas (makes 10)

1. Nixtamalised corn flour |135g|
2. Salt |Pinch|
3. Water |200ml|
4. OR
5. Soft corn or flour tortillas |10|

For the Tacos

1. Extra firm tofu |XL block| drained and crumbled by hand into minced/ground pork-like size
2. Onion powder |1 tsp|
3. Garlic powder |1 tsp|
4. Smoked paprika |1 tsp|
5. Ground cumin |1 tsp|
6. Dark soy sauce |1 tbsp|
7. Marmite |1 tbsp| adds a big umami/meatiness
8. Chipotle paste |1 tbsp|
9. Achiote paste |1 tbsp|

The Rest

1. Fresh or tinned pineapple |150g| drained (reserving a few tbsp juice) and finely chopped
2. Red onion |½ small| very finely chopped
3. Coriander |Handful| chopped
4. Lime wedges | |
5. Liquid tajin | |
6. Lime wedges | |

For the Cauliflower

1. Cauliflower |1 large|
2. MILD chilli crisp |2 tbsp| Lao Gan Ma recommended
3. Salt and pepper | |

For the Chilli Parmesan Cream

1. Butter |20g| option for plant-based
2. Flour |20g|
3. Whole milk |300g| plant-based works exactly the same
4. Grated parmesan |150g| 200g if using plant-based
5. MILD chilli crisp |3 tbsp| Lao Gan Ma recommended

For the Garnish

1. Sesame seeds | |
2. Crispy onions | |
3. Chives | |

For the Baked Beans

1. Haricot or cannellini beans |2 x 400g tins|
2. Worcestershire sauce |1 tbsp|
3. Ketchup |4 tbsp|
4. Tomato paste |1.5 tbsp|
5. Brown sugar |2 tbsp|
6. Apple cider vinegar or white wine vinegar |2 tsp|
7. Onion powder |2 tsp|
8. Vegetable stock |500-600ml|
9. Black pepper |Generous pinch|
10. Salt |to taste|

For the Cornstarch Slurry

1. Cornflour |2 tbsp|
2. Water |100ml| whisked into a slurry

To Serve

1. Serve with whatever you like | |

For the Salad

1. Courgettes (zucchini) |2 medium| sliced 1.5-2cm thick on the angle
2. Olive oil |1 tbsp|
3. Oranges |2 large| 1 segmented, 1 sliced in half and juiced for the dressing
4. Lamb’s lettuce |Handful|
5. Burrata |1| Julienne Bruno Burella is also a rly good vegan alternative

For the Orange Chilli Dressing

1. Extra virgin olive oil |3 tbsp|
2. Coconut or apple cider vinegar |2 tbsp|
3. Chilli crisp |1 tbsp|
4. Sunflower seeds |2 tbsp| toasted
5. Salt and pepper | |

For the Green Mafaldine

1. Dried mafaldine (or alternative pasta) |250g| cooked al dente
2. Fresh cavolo nero |250g| stems finely chopped, leaves sliced, separate
3. Garlic cloves |3| grated
4. Basil |Half bunch|
5. Stock pot |1|
6. Tahini |2 tbsp|
7. Lemon |½| juiced
8. Whole or plant-based milk |100ml|
9. Silken tofu|150g|optional
10. Nutritional yeast| 20g| optional
11. Butter beans|400g tin| optional
12. Burrata OR Julienne Brunno Vegan Superstraccia | |
13. Herb oil or extra virgin olive oil or chilli oil | |

For the Pasta Primavera

1. Asparagus |150g| trimmed and thickly sliced on an angle
2. Broad beans |Handful|
3. Courgette |1 small| sliced 0.5 cm thick
4. Chives |Half bunch| finely chopped
5. Dill |Half bunch| finely chopped
6. Lemon |1| juiced
7. Double strength vegetable stock |250g| usually 1 stock cube/pot for 250ml
8. Dried long pasta of choice |200g| bucatini, spaghetti, linguine or tagliatelle
9. Creme fraiche |200g| plant-based works well
10. Parmesan |20g| plant-based

For the frites

1. Frozen oven chips / fries |2 portions|
2. Spray oil | |

For the steaks

1. Plant based steaks |2|
2. Fine salt | |
3. Butter |3–4 tbsp| plant-based for vegan
4. Rosemary |1 sprig|
5. Thyme |a few sprigs|
6. Garlic |2 cloves| bashed

For the whisky sauce

1. Banana shallots |2| finely chopped
2. Whisky or brandy |50ml| optional
3. Red wine |150ml|
4. Vegetable stock |200ml| good quality
5. Double cream |4 tbsp| plant-based for vegan
6. Salt & black pepper | | to taste

For the courgette lemon & basil pasta

1. Olive oil | | generous drizzle
2. Courgettes |2–3| sliced into 1 inch rounds
3. Basil |20–25g| bunch|
4. Lemon | | juice and zest, to taste
5. Dried pasta |225g| spaghetti, tagliatelle, linguine or bucatini

For the rice

1. 2 portions short-grain white rice | | cooked and kept warm

For the veggies (namul)

1. Carrot |1 large| julienned
2. Courgette |1 large| julienned
3. Spinach |200g|
4. Shiitake mushrooms |300g|
5. Beansprouts |150g|
6. Kimchi | | big spoonful

Seasoning for namul

1. Sesame oil | |
2. Soy sauce | |
3. Salt | |

For the “beef”

1. Plant based steaks or mince |2 portions|
2. Soy sauce |1 tbsp|
3. Mirin or sugar |1 tbsp|
4. Garlic clove |1| finely grated
5. Sesame oil |1 tbsp|
6. Black pepper | |

For the gochujang sauce

1. Gochujang |2 tbsp|
2. Sesame oil |1 tbsp|
3. Sugar or honey |1 tbsp|
4. Rice wine vinegar |2 tsp|
5. Soy sauce |2 tsp|
6. Garlic clove |1| finely grated

Options to finish

1. Sesame seeds | |
2. Tofu | |
3. Eggs |2| fried
4. Kimchi | |

For the charred cabbage giant cous cous & feta:

1. Extra virgin olive oil | 4 tbsp |
2. Hispi or sweetheart cabbage |1| quartered
3. Cayenne Pepper | 3 tsp|
4. Feta |125g| crumbled, or plant based feta
5. Tomatoes |2 large| roughly chopped
6. Garlic cloves |2| grated
7. Dried oregano |2 tbsp|
8. Giant cous cous or orzo |225g|
9. Vegetable stock |500ml| boiling
10. Fresh oregano
11. Fresh parsley

For the chilli peanut sauce

1. Crispy chilli oil |1 tbsp| solids only (I use Lao Gan Ma or White Mausu)
2. Peanut butter |1 tbsp|
3. Miso |1 tbsp|
4. Mirin |1 tbsp|
5. Soy sauce |1 tbsp|
6. Rice wine vinegar |2 tsp| apple cider or white vinegar
7. Water | | to loosen

For the broccoli

1. Sesame seeds |3 tbsp|
2. Tenderstem broccoli |1 bunch| trimmed and halved or quartered lengthways
3. Oil |1 tbsp|
4. Soy sauce |2 tsp|
5. Rice wine vinegar |2 tsp| apple cider or white vinegar
6. Sesame oil |2 tsp|
7. Sesame seeds |2 tbsp|

For the rest

1. Protein of choice |2 portions| optional, I used baked tofu
2. Udon noodles |2 portions|
3. Eggs |2| soft boiled or fried, optional
4. Spring onions | | finely sliced

For the bao

1. Bao buns |6|

For the mushrooms

1. Enoki mushrooms |500g| trimmed and sliced through the base into 1cm thickness
2. Plain flour |120g|
3. Cornflour |80g|
4. Salt |pinch
5. White pepper |½ tsp|
6. Sichuan pepper |1 tsp|
7. Garlic powder |1 tsp|
8. Water |350ml|
9. Neutral oil | | to fry

For the sriracha maple butter sauce

1. Butter |100g| plant-based makes this vegan
2. Sriracha |150g|
3. Maple syrup |1 tbsp|
4. Soy sauce |1 tbsp|
5. Sesame seeds |2 tbsp|

Garnish

1. Crispy onions | |
2. Coriander | |
3. Pickled carrot | |

For the haggis

1. Veggie haggis |400g| cylindrical shaped haggis works best, I use MacSween’s
2. Plain flour |75g|
3. Plant-based mayo |4 tbsp| plus a little plant-based milk
4. Panko breadcrumbs |120g|
5. Neutral oil | | for frying

For the bao

1. Bao buns |6–8|

For the spicy sweet & sour sauce (big portion!)

1. Chilli flakes |1.5 tbsp|
2. Caster or granulated sugar |300g|
3. White vinegar |160ml|
4. Water |320ml|
5. Ketchup |75g|
6. Cornflour |50g|
7. Water |75ml|
8. Soy sauce or salt | | to taste

Garnish

1. Roasted peanuts | | chopped
2. Mayo |kewpie works great|
3. Pickled carrot | |
4. Pickled cucumber | |
5. Fresh coriander | |

For the soup

1. Olive oil |2 tbsp|
2. Tomato paste |2 tbsp|
3. Harissa paste |2 tbsp|
4. Brown rice |225g| or barley or spelt
5. Vegetable stock |1.5L|
6. Cannellini beans |400g| drained
7. Cavolo nero or kale |100g| stems stripped
8. Green olives |large handful| torn in half
9. Capers |large handful
10. Parsley |large handful | coarsely chopped or picked

For the tahini maple drizzle

1. Tahini |50g|
2. Maple syrup |50g|
3. Water | | to loosen
4. Lemon juice | | to taste
5. Salt | | to taste

For the rice

1. Rice |125g| uncooked weight, sushi rice works well

For the crispy ginger

1. Ginger |2–3 inches| peeled and julienned as evenly as possible

For the tofu

1. Firm tofu |280g| crumbled by hand into roughly 1cm pieces
2. Honey |2 tbsp| agave or maple syrup for vegan
3. Soy sauce or tamari |2 tsp|

For the broth

1. Vegetable stock |800ml|
2. Miso paste |1.5 tbsp|
3. Soy sauce |2 tbsp|
4. Sugar |1 tsp|
5. Rice wine vinegar |2 tsp|
6. MSG | | generous pinch

The rest

1. Greens | | tenderstem broccoli or pak choi, blanched in the broth until just tender
2. Togarashi | |
3. Spring onion | | finely sliced

For the Leek, Miso & Lemon Ditalini

1. Unsalted butter |1 tbsp|
2. Olive oil |1 tbsp|
3. Leeks |3| halved lengthways and finely sliced
4. Garlic cloves |3| grated
5. Chilli flakes |2 tsp|
6. White miso paste |1.5 tbsp|
7. Ditalini pasta |250g|
8. Vegetable stock |600–700ml|
9. Lemon |1| zest and juice
10. Sea salt & freshly ground black pepper | |
11. Parmesan | | grated, to serve
12. Chickpeas| 1x 400g tin| optional

For the leeks and beans

1. Leeks |2 medium or 1 large| choose leeks mostly white and only a little green, trimmed and cleaned, cut into 3–4 inch rounds.
2. Red peppers |2|
3. Mild red chillies |2|
4. Garlic cloves | 2 | minced
5. Smoked paprika |2 tsp|
6. Good quality butter beans |2 x 400g tins or 570g jar| undrained
7. Red wine or balsamic vinegar |2 tsp|
8. Cream cheese |75g| plant based for vegan
9. Nutritional yeast |2 tbsp| optional

To serve

1. Cream cheese | | to your preference
2. Grape-Nuts | small handful
3. Dill or soft herbs | |
4. Crusty bread | | toasted

For the filling

1. Rhubarb |600–700g|
2. Bramley apples |5| peeled, cored and sliced
3. Caster sugar |100g|

For the crumble

1. Plain flour |300g|
2. Rolled oats |100g|
3. Butter |200g| diced, plant based for vegan
4. Soft brown sugar |200g|
5. Flakey sea salt | | generous pinch

To serve

1. Custard or ice cream | | plant based alternatives available

For the kimchi steamed rice

1. Kimchi |75g|
2. Soy sauce |2 tsp|
3. Rice wine vinegar |1 tsp|
4. Gochujang |1 tsp|
5. Short grain rice |200g| rinsed well
6. Sesame oil |2 tsp|

For the cabbage

1. Hispi cabbage |1| halved lengthways through the base
2. Gochujang |1 tbsp|
3. Butter |2 tbsp| plant based for vegan
4. Salt | |

For the chilli vinegar

1. Red chillies |3| seeds removed and roughly chopped
2. Garlic cloves |1–2| peeled
3. Vinegar |300ml| of choice
4. Sugar |1 tbsp|

Garnish

1. Spring onions | | finely shredded and placed in cold water to curl up

For the stroganoff

1. Tofu |1 block| torn into small chunks
2. Chestnut mushrooms |450g| quartered
3. Onion |1 large| sliced
4. Sweet paprika |1 tbsp|
5. Olive oil |drizzle
6. Salt and pepper | |
7. Flour |1.5 tbsp|
8. Dijon mustard |2 tbsp|
9. Sour cream |150g| or plant-based cream + squeeze of lemon juice
10. Mushroom stock |250ml|
11. MSG |pinch
12. Parsley |small handful| chopped

For the sweet potato mash

1. Sweet potatoes |2 large| prick all over with a sharp knife
2. Salt and pepper | |
3. Butter |30g|
4. Milk |100ml| plant based for vegan

For the rösti

1. Maris Piper potatoes |4 medium-large| peeled
2. Corn flour |3 tbsp|
3. Olive oil | |
4. Sea salt | |

For the salad

1. Flat-leaf parsley |50g| leaves picked
2. Banana shallot |1| very finely sliced or mandolined
3. Jalapeños |1–2| very finely sliced or mandolined
4. Cornichons |handful| sliced in half or quarters lengthways
5. Orange |1| coarsely chopped or segmented and patted dry
6. Extra virgin olive oil | |
7. Lemon juice | |

To finish

1. Horseradish cream |3 tbsp|
2. OR
3. Creme fraiche |2 tbsp| mixed with a decent grating of fresh horseradish, plant based for vegan recipe
4. Salt & pepper | |

For the wet mix

1. Chickpeas |400g tin| drained and rinsed
2. Tahini |110g|
3. Plant based butter or coconut oil |70g| melted
4. Maple syrup |150g|
5. Vanilla extract |1 tsp|
6. Plant based milk |240ml| I used oat
7. Plant based white chocolate |100g| chips or chopped by hand

For the dry mix

1. Plain flour |160g| or gluten free alternative
2. Baking powder |1 tsp|
3. Sea salt |large pinch
4. Hazelnuts |80g| chopped
5. Plant based white chocolate |75g| chips or chopped by hand

Toppings

1. Tahini |50g|
2. Maple syrup |50g|
3. Water | a little| whisk with the tahini and maple syrup to loosen
4. Sesame seeds | | scattering

For the mie goreng:

1. Tempeh |1 x 200g block| crumbled into small pieces by hand
2. White cabbage |¼| shredded
3. Bean sprouts | | large handful
4. Spring onions |3| thinly sliced
5. Garlic cloves |3| grated
6. Red chilli |1| finely chopped
7. Kecap manis |3 tbsp|
8. Dark soy sauce |1 tbsp|
9. Vegan oyster sauce |1 tbsp| optional
10. Sambal oelek |2 tsp| optional
11. Instant noodles |2 packets|

Garnish

1. Tomato |1 medium| cut into wedges
2. Toasted sesame seeds | |
3. Cucumber |¼| thinly sliced
4. Lime | | cheek or wedge
5. Egg |2| Fried (optional)

‍

For the melt

1. Chickpeas |570g jar| drained and rinsed (I use Bold Bean)
2. Nori sheets |2| very finely chopped with knife or scissors
3. Spring onions |3| finely chopped
4. Lemon |1| zest
5. Mayo |100g| plant based for vegan option
6. Chilli jam |4 spoonfuls|
7. Mozzarella or cheese of choice |150g| good plant based alternatives exist
8. Sourdough |4 slices| good quality
9. Butter or oil |knob| to fry

For the cheeseburger pasta

1. Burger patties |2| meat free
2. Olive oil | |
3. Shallot |1| finely chopped
4. Garlic cloves |2| finely chopped
5. Tomato paste |2 tbsp|
6. American mustard |2 tbsp|
7. Ketchup |2 tbsp|
8. Vegetable stock |150ml|
9. Orzo or orecchiette |220g|
10. Burger cheese slices |4|
11. Pickles |handful| chopped
12. Sea salt & black pepper | |
13. Crispy onions | | lots, to garnish

For the batter

1. Plain flour |150g|
2. Eggs |4| whisked
3. Whole milk |150ml|
4. Water |70ml|
5. Nutmeg | | generous grating
6. Fine salt | | generous pinch
7. Black pepper | |

For the roast tray

1. Veggie sausages |6|
2. Leek |1 large| trimmed and cut into 2cm rounds
3. Brussels sprouts |200g| halved
4. Sage & onion stuffing |300g| made into balls
5. Neutral oil |100ml| rapeseed or mild olive oil, plus extra for drizzling

For the pancakes

1. Sweet potatoes |4 medium or 6 small|
2. Cheddar cheese |4–6 small handfuls| plant based or vegan cheese works really well
3. Salt & pepper | |

For the eggs

1. Eggs |2|
2. Crispy chilli oil |1–2 tbsp| I used Lao Gan Ma (pesto also works well, just add extra oil to cook the egg)

Garnish

1. Creme fraiche or yoghurt | | plant-based alternative for vegan
2. Pickled red onions | |
3. Chilli crisp | | more to serve
4. Chives or spring onion | | sliced

For the braise

1. Dried chickpeas |200g| soaked overnight
2. Veggie sausages |6| meat sausages also work
3. Olive oil |2 tbsp|
4. Onion |1 large| finely sliced
5. Garlic cloves |3| finely chopped
6. Fennel seeds |1.5 tbsp|
7. Medjool dates |6| pitted and thinly sliced
8. Fresh bay leaves |2|
9. Lemon peel | | peel of ½ a lemon
10. Vegetable stock |750ml| plus a splash more if needed
11. Lemon |1| juice
12. Sea salt & black pepper | |

To garnish

1. Extra virgin olive oil | |
2. Crème fraîche | | to serve
3. Chives | | finely sliced

For the smashed artichokes

1. Jerusalem artichokes |1kg| same as sunchokes
2. Olive oil | |
3. Sea salt | |
4. Black pepper | |
5. Lemon |1| zest
6. Thyme |a few sprigs| leaves picked

For the mayo

1. Mayo |110g| plant-based for vegan
2. Pesto |1½ tbsp| plant-based for vegan
3. Lemon juice |2 tsp|

For the leeky beans

1. Baby leeks |4| sliced into 1–2 cm rings (1–2 large/regular leeks is fine)
2. Garlic cloves |3| grated or finely sliced
3. Olive oil |1 tbsp|
4. White miso paste |1.5 tbsp|
5. Butter beans |1 jar| good quality, undrained
6. Vegetable stock |200ml|
7. Salt & pepper | |
8. Sourdough |2 slices| toasted

For the corn and chilli salsa

1. Sweetcorn |1 x 200g tin| drained, or equal frozen
2. Red chillies |2| halved and seeds removed if preferred
3. Lemon |½| juiced
4. Coriander |½ bunch| finely chopped (or parsley if you’re a hater)
5. Salt & pepper
6. Lemon juice | | more to taste

Garnish

1. Creme fraiche or yoghurt | | plant based swap to make vegan
2. Extra virgin olive oil | |
3. Black pepper | |

For the pastry

1. Self-raising flour |400g|
2. Plant based butter |200g| diced and cold
3. Fine salt |2 tsp|
4. White pepper |½ tsp|
5. Plant based milk |180–220ml|
6. Aquafaba |3 tbsp|
7. Olive oil |1 tbsp|
8. Flakey salt |pinch
9. Thyme leaves |1 tbsp|

For the mushroom and chestnut filling

1. Olive oil |2 tbsp|
2. Carrots |2| roughly chopped
3. Onion |1 large| roughly chopped
4. Garlic cloves |3| grated or chopped
5. Chestnut mushrooms |750g| halved or quartered
6. Portobello mushrooms |300g| chopped to 1cm chunks
7. Cooked chestnuts |180g| halved
8. Tomato paste |2 tbsp|
9. Plain flour |2 tbsp|
10. Dark ale or stout |440ml|
11. Vegetable stock |300ml|
12. Soy sauce |1 tbsp|
13. MSG |pinch| optional
14. Thyme leaves |2 tbsp| picked
15. Sea salt & black pepper

For the soup

1. Olive oil |2 tbsp|
2. Fennel seeds |1.5 tbsp|
3. Cumin seeds |1.5 tbsp|
4. Onion |1| finely chopped
5. Garlic cloves |4| chopped
6. Turnips |750g| peeled and roughly chopped
7. Potato |1 large| peeled and roughly chopped
8. Vegetable stock |1L|
9. Plant based cream or milk |200ml| dairy also works fine
10. Maple syrup or honey | | to taste
11. Lemon |squeeze
12. Sea salt & black pepper

For the crispy chickpeas

1. Chickpeas |1 x 400g tin| drained, rinsed and well-dried
2. Olive oil |1 tbsp|
3. Fresh thyme |picked
4. Sea salt

To finish

1. Extra virgin olive oil
2. Black pepper
3. Plant based cream

For the eggs (with optional marinade)

1. Eggs |2| boiled to liking and peeled
2. Light soy sauce |50g|
3. Dark soy sauce |50g|
4. Mirin |150g|
5. Garlic clove |1| grated

For the mushrooms

1. Oyster mushrooms |300g|
2. Soy sauce |drizzle
3. Honey |drizzle| (maple or agave for vegan)

For the broth

1. Vegetable stock |750ml|
2. Silken tofu |300g|
3. Spring onions |1 bunch| thinly sliced, whites and greens separate
4. Garlic cloves |3| grated
5. Ginger |1 thumb| grated
6. Red chilli |1| finely chopped
7. Miso paste |1.5 tbsp| I used black miso
8. Soy sauce |1.5 tbsp|
9. Rice vinegar |2 tsp|
10. Sugar |pinch

For the noodles

1. Noodles |2 portions| your preference

To serve

1. Spring onion greens | |
2. Togarashi | |
3. Sea salt & black pepper | |

For the cabbage

1. Large cabbage of choice|1 large| cut into 6 wedges through the root
2. Oil |2 tbsp|
3. Soy sauce |1 tbsp|
4. Vinegar |1 tbsp|
5. Black pepper |1 tsp|
6. Garlic powder |1 tsp|

For the rice

1. Garlic cloves |6| finely chopped, fried in oil until golden, reserve the oil
2. Rice (jasmine or long grain) |200g| rinsed
3. Vegetable stock |450ml|
4. Oil or butter |1 tbsp|

For the sawsawan

1. Vinegar (cane, apple cider or white) |120ml|
2. Garlic cloves |1–2| finely chopped
3. Bird’s eye chillies |1–2| sliced
4. Soy sauce (Datu Pati or Silver Swan) |1–2 tbsp|
5. Sugar |1 tsp| optional

To finish

1. Garlic chips | | thinly sliced garlic fried until golden

For Beans + Broth + Orzo:

1. Olive oil |2 tbsp|
2. Onion |1| diced
3. Carrot |1| diced
4. Celery |1| diced
5. Broccoli |1| stem diced, head cut into small florets
6. Garlic cloves |3| minced
7. Small pasta or rice |250g pasta or 150g rice|
8. Stock |1L|
9. Beans of choice |1 x 400g tin| drained
10. Nutritional yeast |20g|
11. Lemon |1| juiced

For the Pommes Boulangère:

1. Onions |3 good sized| finely sliced
2. Olive oil or butter | | generous drizzle, plant based butter for vegan
3. Maris Piper potatoes |1.5kg| thinly sliced or mandolined
4. Garlic cloves |3| finely sliced
5. Fresh thyme |1 tbsp| picked
6. Vegetable stock |500ml|
7. Butter |100g| cut into 1–2cm cubes, plant based for vegan
8. Sea salt & pepper

For the Potato Pumpkin & Comte Gratin:

1. Cream |250ml| plant-based alternative for vegan
2. Milk |250ml| plant based alternative for vegan
3. Thyme |4 sprigs|
4. Rosemary |2 sprigs|
5. Garlic cloves |2| bashed
6. Pumpkin |1 small (around 1kg)| I used Red Kuri
7. Floury potatoes |3 large|
8. Comte | 200g | grated, or a plant based cheddar alternative for vegan
9. Fresh nutmeg

For the veggie ragu

1. Chestnut mushrooms |250g| chopped or sliced
2. Oyster mushrooms |250g| pulled into strips
3. Olive oil | |
4. Onion |1| finely chopped
5. Carrot |1| finely diced
6. Celery stick |1| finely diced
7. Garlic cloves |4| finely chopped
8. Rosemary |1 sprig| stripped and finely chopped or well bashed in a pestle and mortar
9. Thyme |4 sprigs| stripped or well bashed in a pestle and mortar
10. Red wine |150ml|
11. Chopped tomatoes |400g tin|
12. Vegetable stock |500ml|
13. Dried lentils (green or brown) |125g|
14. Salt & sugar | | if needed

For the bechamel

1. Plant based butter |45g|
2. Plain flour |45g|
3. Plant based milk |700ml|
4. Nutmeg | | generous grating
5. Dijon or wholegrain mustard |1.5 tbsp|
6. Plant based mozzarella |200g| torn or roughly chopped
7. Nutritional yeast |20g|
8. Sea salt & black pepper

For the lasagne

1. Lasagne sheets

For the ragu

1. Chestnut mushrooms |250g| chopped or sliced
2. Oyster mushrooms |250g| pulled into strips
3. Olive oil | drizzle|
4. Onion |1| finely chopped
5. Carrot |1| finely diced
6. Celery stick |1| finely diced
7. Garlic cloves |4| finely chopped
8. Rosemary |1 sprig| stripped and finely chopped or well bashed in a pestle and mortar
9. Thyme |4 sprigs| stripped or well bashed in a pestle and mortar
10. Red wine |150ml|
11. Chopped tomatoes |400g tin|
12. Vegetable stock |500ml|
13. Dried lentils (green or brown) |125g|
14. Salt & sugar | | if needed

To serve

1. Pasta of choice

For the curry paste

1. Dried red chillies |3| soaked for 30 mins and drained
2. Mild red chillis |2| seeds removed
3. Shallots |2| chopped
4. Garlic cloves |4|
5. Galangal |1 thumb| ginger if unavailable
6. Lemongrass |1 stalk| tender part only
7. Shrimp paste |2 tsp| miso not traditional but for my vegan pals
8. Ground coriander |1 tsp|
9. Ground cumin |1 tsp|
10. White peppercorns |½ tsp|
11. Kaffir lime zest |1 | (Persian lime if unavailable)
12. Neutral oil |2 tbsp|

For the curry

1. Cauliflower |1 small| cut into florets
2. Firm tofu |280g| cubed
3. Ground cumin |2 tsp|
4. Ground coriander |2 tsp|
5. Neutral oil |2 tbsp|
6. Coconut milk |600ml|
7. Kaffir lime leaves |2| optional
8. Fish sauce |1–2 tbsp| to taste (soy sauce not traditional but for my vegan pals)
9. Palm sugar |2 tsp| or coconut or brown sugar if unavailable
10. Sea salt

For the soup

1. Onion |1| diced or grated
2. Carrot |1| diced or grated
3. Celery |1 stick| diced or grated
4. Barley |150g|
5. Vegetable stock |1L|
6. Grated cheese of choice | | plant based for vegan

For the pasta dough

1. 00 Flour |400g|
2. Water |200g| or 4 eggs

For the filling

1. Butternut squash |1| peeled and cut into 1-2 inch chunks
2. Shallots |1| trimmed and halved lengthways
3. Garlic bulb |1|
4. Olive oil |1 tbsp
5. Sea salt & black pepper
6. Milk |a little| if needed

For the rest

1. Butter |60g| plant based for vegan
2. Sage leaves |large handful| finely sliced
3. Red chillies |2| finely chopped
4. Chickpeas |580g jar| and their liquid
5. Lemon
6. Sharp cheese or nutritional yeast
7. Extra virgin olive oil

For the naan - or just buy 4 large, relatively thin shop-bought naans or flatbreads

1. Plain flour |500g| plus extra for dusting
2. Dried instant yeast |7g|
3. Salt |1 tsp|
4. Nigella seeds |1 tbsp|
5. Plain yoghurt |250g| dairy or plant-based for vegan

For the tofu and marinade

1. Firm tofu |2 blocks| torn into large chunks
2. Yoghurt |300g| coconut yoghurt for vegan
3. Garlic cloves |4| grated
4. Ginger |1 inch| grated
5. Ground coriander |1 tsp|
6. Ground cumin |1 tsp|
7. Garam masala |1 tsp|
8. Turmeric |½ tsp|
9. Green finger chilli |1| thinly sliced
10. Red food colouring |a few drops| optional

For the sauce

1. Butter |knob| plant based for vegan
2. Oil |drizzle
3. Onion |1| finely chopped
4. Garlic cloves |3| grated
5. Ginger |2 inches| grated
6. Mustard seeds |2 tsp|
7. Cumin seeds |2 tsp|
8. Cardamom pods |4| bashed
9. Smoked paprika |1 tsp|
10. Cinnamon |½ tsp| or one cinnamon stick
11. Passata or chopped tomatoes |400g|
12. Ground almonds |100g|

To serve

1. Yoghurt mixed with mango chutney
2. Nigella seeds
3. Pickled onion
4. Fresh coriander

For the beans

1. Dried beans (borlotti, cannellini or mixed) |200g| soaked overnight (you can used cooked beans - a tin and a half would do, drained but used way less stock and reduce the cook time)
2. Olive oil |2 tbsp|
3. Cherry tomatoes |300g|
4. Garlic cloves |3| finely chopped
5. Tomato paste |1 tbsp|
6. Harissa paste |1 tbsp|
7. Vegetable stock |500ml|
8. Sea salt & black pepper
9. Lemon |½| juice

For the zoug

1. Coriander |1 bunch|
2. Parsley |½ bunch|
3. Green chilli |2| seeds removed for less heat if desired
4. Garlic cloves |2|
5. Ground cumin |½ tsp|
6. Ground cardamom |½ tsp|
7. Ground cloves |small pinch
8. Lemon |1| juice
9. Olive oil |4 tbsp|
10. Salt | | to taste

To serve

1. Flatbreads

For the dough

1. Dried yeast | 7g|
2. Strong white bread flour |500g|
3. Caster sugar |1 tsbp|
4. Fine salt |1 tsp|
5. Treacle |2 tbsp|
6. Warm milk |175–200ml| (200–220ml for vegan)
7. Eggs |2| (2 tbsp oil for vegan)
8. Softened butter |50g| (plant based for vegan)

For the filling

1. Softened butter |100g|
2. Marmite |2 tbsp|
3. Dijon mustard |1 tbsp|
4. Cheese of choice |150g| I used Red Leicester (or 200g vegan cheese and 2 tbsp nutritional yeast for vegan)

To finish

1. Beaten egg |1| to brush on pre-baking
2. Butter | | to brush on post-baking

For the risotto

1. Mixed dried mushrooms - OR use ready made mushroom stock |30g|
2. Olive oil |2 tbsp|
3. Onion |1| very finely chopped
4. Chestnut mushrooms |200g| finely chopped
5. Garlic cloves |2| grated
6. Pearl barley |150g|
7. White wine |150ml|
8. Miso |1.5 tbsp|
9. Parmesan |30g| grated, (option for plant-based)
10. Chives |½ bunch| finely chopped and separated into two equal portions
11. Chanterelle mushrooms |250g| cleaned
12. Sea salt & black pepper

Serving suggestions

1. More chopped chives
2. Herb oil
3. Creme fraiche | | dollop

For the sauce

1. Oil |1 tbsp|
2. Onion |1| roughly chopped
3. Carrot(s) |1 large or 2 small| roughly chopped
4. Garlic cloves |3-4| grated
5. Ginger |2 inches| grated
6. Apples |2| grated or finely chopped (Fuji or Gala ideal)
7. Tomato paste |1 tbsp| optional
8. Mild Japanese curry powder |2 tbsp|
9. Turmeric |1½ tsp|
10. Vegetable stock |600ml|
11. Soy sauce |1 tbsp|
12. Rice vinegar or apple cider vinegar |1 tsp|
13. Garam masala |1 tsp| (to finish)
14. Salt and sugar | | to taste

For the tofu

1. Extra firm tofu |350g| torn into 1 inch nuggets
2. Plain flour |60g|
3. Plant-based mayo |6 tbsp|
4. Plant-based milk or water |2-4 tbsp|
5. Panko breadcrumbs |150g|
6. Sesame seeds |50g|

Serve

1. Steamed rice
2. White cabbage | | shredded
3. Red chilli | | sliced, optional
4. Chilli oil | | drizzle, optional

For the tofu

1. Extra firm tofu |280g|
2. Cornflour |2.5 tbsp|
3. Brown onion |1| sliced
4. Green pepper |1| roughly chopped
5. Neutral oil |2 tbsp|
6. Sichuan peppercorns |1 tbsp|
7. Ground ginger |2 tsp|
8. Garlic granules |2 tsp|
9. Shop bought orange juice |250ml|
10. Soy sauce |2 tbsp|
11. Rice vinegar |2 tsp|
12. Sugar |2 tsp|

To serve

1. Steamed rice
2. Orange |1| sliced to garnish

For the sauce

1. Tinned coconut milk |125ml|
2. Peanut butter, smooth or crunchy |125g|
3. Palm sugar |1 tbsp| (I used liquid palm sugar)
4. Sambal |1 tbsp|
5. Sweet soy sauce |1 tbsp|
6. Lime |1| juice
7. Salt | | to taste

For the salad – this is totally customisable

1. Tempeh |200g|
2. Green beans |200g|
3. Cucumber |½|
4. Carrots |2|
5. White cabbage |¼|
6. Beansprouts |150g|
7. Thai crackers |handful| (plant-based)

Garnish

1. Roasted peanuts or crispy onions

For the Tofu

1. Extra Firm Tofu |280g|
2. Cornflour |1.5 tbsp|
3. Sea salt & black pepper |pinch
4. Oil |1.5 tbsp|

For the sauce

1. Garlic cloves |2| grated
2. Rice wine vinegar |1 tbsp| or white wine vinegar
3. Coconut or brown sugar |1 tbsp|
4. Sweet chilli sauce / hot chilli sauce|1.5 tbsp| (I used sriracha)
5. Ketchup |1 tbsp|
6. Dark soy sauce |1.5 tbs|
7. Maple syrup/golden syrup/agave |2 tsp|
8. Water |2 tbsp|
9. Toasted sesame seeds |2 tbsp|

For the bowl

1. Sushi rice |150g| cooked your preferred method
2. Pak choi | | quartered and blanched or griddled
3. Lime | | sliced into wedges or cheeks
4. Red chilli | | sliced
5. Coriander leaves

For the puddings

1. Sweet potatoes |3 small or 2 medium|
2. Medjool dates |120g| pitted and chopped
3. Boiling water |150ml|
4. Bicarbonate of soda |1 tsp|
5. Unsalted Butter |50g| softened, or plant-based for dairy free
6. Dark brown sugar |75g|
7. Eggs |2| whisked
8. Madagascan vanilla pod |1| split and seeds scraped out
9. Self raising flour |150g|
10. Baking powder |1 tsp|
11. Salt |pinch

For the toffee sauce

1. Unsalted Butter |50g| or plant-based for dairy free
2. Dark brown sugar |50g|
3. Date syrup |1 tbsp|
4. Greek Style yoghurt |60g| or coconut yoghurt for dairy free
5. Sea salt |pinch

To serve

1. Flakey sea salt
2. Toasted hazelnuts | | chopped

For the pulled leeks

1. Leeks |2| trimmed and cleaned
2. Olive oil |2 tbsp|
3. Salt & pepper

For the hot honey

1. Honey |4 tbsp|
2. Chilli flakes |1½ tsp|
3. White wine vinegar |2 tsp|

For the toast & assembly

1. Blanched hazelnuts |handful
2. Burrata  |350g| drained
3. Sourdough Bread |2 large slices|
4. Garlic clove |1 large| peeled

For the roast grapes

1. Seedless red grapes |400g|
2. Olive oil |1 tbsp|
3. Thyme sprigs |2| picked
4. Honey | | small drizzle
5. Sea salt & black pepper

The rest of the salad

1. Extra virgin olive oil |1 tbsp
2. Red chicory heads |2| leaves separated
3. Yellow chicory heads |2| leaves separated
4. Walnuts |120g
5. Gorgonzola |200g| roughly torn
6. Balsamic glaze | | to finish

For the cauliflower

1. Cauliflower |1 large|
2. Olive oil
3. Salt and pepper
4. Butter |25g| (plant-based for vegan)
5. Flour |25g|
6. Milk |325g| (plant-based for vegan)
7. Dijon mustard |1 tbsp|
8. Cheddar, grated |150g| (150g plant-based cheese + 20g nutritional yeast for vegan)

For the herb oil

1. Parsley |1 small bunch|
2. Chives |1 bunch|
3. Olive oil |300-400ml|
4. Salt

Confit garlic oil

1. Garlic bulbs | 2 | cloves peeled and trimmed
2. Thyme | 1 bunch
3. Extra virgin olive oil | 500ml

For the potatoes

1. Vegetable stock (or water) | 2 litres
2. Maris piper potatoes | 1.5kg | peeled and cut evenly

Rosemary Salt

1. Rosemary | 4 sprigs | stripped
2. Flakey sea salt | 1 tbsp

For the corn stock

1. Corn cobs | 3-4
2. Olive oil | 1tbsp
3. Cayenne or paprika | Pinch
4. White miso paste | 2 tbsp | or black
5. Vegetable stock | 300-500ml

For the pasta

1. Olive oil |1 tbsp
2. Short dried pasta| 200g | (I used macaroni but any small-ish shape works)
3. Shallots | 2 | finely diced
4. Garlic |1 clove |  minced
5. Parmesan |50g| finely grated (plant based or 15g nutritional yeast to make this a vegan recipe)
6. Lemon | ½ | juiced
7. Salt & pepper

To finish

1. Black pepper
2. Spicy mixed nuts, or regular toasted nuts and chilli flakes

For the gyoza dough

1. Plain flour| 300g
2. Just-boiled water | 150ml
3. Salt | Pinch

For the filling

1. Garlic| 4 cloves| grated
2. Fresh ginger | 2 inches | grated
3. Spring onions |4| finely sliced
4. Shiitake mushrooms| 400g| finely chopped
5. Cabbage|400g| finely shredded
6. Carrots|2| grated or julienned
7. Soy sauce |4 tbsp
8. Oyster sauce|1 tbsp| (1 tbsp marmite for vegan)
9. White pepper | 2 tsp
10. Sugar | 2 tsp
11. Sesame oil | 1 tbsp

For the crispy skirt

1. Cornflour| 1 tbsp
2. Oil|2 tsp 
3. Water |150ml

Dipping Sauces

1. Soy sauce | 3 tbsp
2. Rice vinegar | 1 tbsp
3. Sugar | 2 tsp
4. Ginger |2cm | grated
5. Sesame seeds | 1 tbsp

For the lime & black garlic mayo

1. Black garlic| 2 cloves | or 2 tsp black garlic paste |
2. Lime| 1| zest & juice
3. Fine sea salt and pepper| Pinch
4. Shop-bought mayo| 150g | OR 1 egg yolk and 150ml neutral oil, emulsified to make a mayonnaise

For the courgettes

1. Cornflour| 200g | separated into 2 equal portions
2. Plain flour | 100g
3. Fine sea salt | Generous pinch
4. Sparking water | 200ml
5. Courgettes |2-3|sliced into 0.7mm-1cm chips
6. Neutral oil||for frying

Garnish

1. Flakey salt | Pinch
2. Honey| Generous drizzle | or maple or agave
3. Chilli flakes or gochugaru | Pinch