Ingredients

• 1 tablespoon olive oil (+ extra for drizzling)
• 1 white onion
• 1 small red onion
• 3 cloves garlic
• 1 red pepper
• 1 teaspoon smoked paprika
• 240 g canned butter beans
• 300 g orzo
• 400 ml hot vegetable stock
• 1 x 400 ml tin coconut milk
• 100 g frozen peas
• 200 g cherry tomatoes
• 20 g basil
• 0.5 lemon
• 1 pinch of sea salt & black pepper

Method

1. Place a large saucepan on medium heat and add the olive oil and a generous sprinkling of salt. Once it’s warm, add the onions and cook for 5 minutes, until softened.
2. Add the garlic and diced pepper and cook for a further 5 minutes, until the pepper starts to soften.
3. Add the paprika and butter beans, cook for a minute or so before adding the orzo, stock and coconut milk. Bring to the boil, then turn the heat down to low, place the lid on the pan and simmer for 15 minutes, stirring it every 5 minutes or so.
4. Add the peas and cherry tomatoes, stirring them through. Cook everything for a further 5 minutes, until the tomatoes soften and the peas are cooked. Then stir through the basil and lemon juice and season to taste.

Ingredients

• 1 small red onion, thinly sliced
• 1 butternut squash, peeled, deseeded & cut into 3cm chunks
• 1 thumb-sized piece ginger, peeled & finely grated
• 2 cloves garlic, crushed
• ¼ teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1½ tablespoons olive oil
• 200g red lentils, washed & drained
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin coconut milk
• 250ml hot vegetable stock
• 1 lemon, halved
• pinch of sea salt & black pepper (to taste)

To serve:

• dollop of coconut yoghurt (optional)
• 1 small handful of coriander, roughly chopped
• pinch of dried red chilli flakes

Method

1. Preheat the oven to 180°C fan / 400°F.
2. Put the onion, squash, ginger, garlic, turmeric and curry powder into a large roasting tray. Drizzle over the olive oil and season with a teaspoon of sea salt and a generous amount of black pepper. Toss everything together so that it’s all nicely coated, then spread out in a single, even layer.
3. Place the tray in the oven and bake for 10–12 minutes, until the squash and onion have taken on a little colour.
4. Remove the tray from the oven and add the lentils, tomatoes, coconut milk and stock. Stir well and return to the oven for 30 minutes, until the squash is just tender and the lentils are soft.
5. Season and squeeze over some lemon juice to taste, then serve with a dollop of coconut yoghurt, a sprinkling of coriander and chili flakes (if using).

Ingredients

For the hazelnut paste (gianduja):

• 150 g untreated hazelnuts
• 150 g milk chocolate
• 2 tsp rapeseed or sunflower oil
• Pinch of salt

For the cookies:

• 200 g pecans
• 365 g brown sugar
• 250 g softened butter
• 1 egg
• 350 g all-purpose flour
• 4 g baking soda
• 1 tsp salt
• 350 g dark chocolate (chopped or in chips)

Method

Prepare the Hazelnut paste:

1. Preheat oven to fan 170 °C (gas mark 5–6).
2. Spread hazelnuts on a baking sheet so they don’t touch. Bake 15–20 min, until skins crack and turn shiny.
3. Transfer to a clean tea towel, cool, and rub off skins.
4. Melt milk chocolate in a bain-marie, adding a pinch of salt.
5. Blend hazelnuts into a paste, then add melted chocolate and blend again.
6. Stir in oil, mix, and let cool.
7. Refrigerate until malleable (up to 1 hour) and shape into 3 cm balls.

Prepare the cookies:

1. Preheat oven to fan 180 °C (gas mark 6). Line a baking sheet with baking paper.
2. Toast pecans in a single layer for 10 min. Cool on a tea towel.
3. Cream brown sugar and butter until pale and fluffy.
4. Mix in egg, flour, baking soda, and salt.
5. Add chopped dark chocolate and pecans, mixing lightly.
6. Shape dough into golf ball-sized portions.
7. Make a hole in each, insert a hazelnut paste ball, and seal.
8. Place on a non-stick baking sheet, spaced apart, and flatten slightly.
9. Bake for 15 min. Cool briefly (or eat warm!).

Ingredients

• 1 long red chilli
• 3 tbsp tomato purée
• 3 tbsp olive oil
• 3 garlic cloves
• 8 skinless chicken thighs
• 500g new potatoes
• 4 thyme sprigs
• 140g cubetti di pancetta (or smoked bacon lardons)
• 400g tomatoes (half cherry or baby plum, larger ones halved)

Method

1. Preheat oven to 200°C / 180°C fan / gas 6.
2. Prepare the paste:
   Halve the chilli and remove the seeds if desired.
   Blend the chilli, tomato purée, olive oil, and garlic in a small food processor.
3. Mix the paste with the chicken in a bowl.
4. Place the chicken and potatoes in roasting tin that can hold the chicken and potatoes in a single layer.
   Season with salt and pepper. Add the thyme sprigs and roast for 30 minutes.
5. Stir in the pancetta and roast for 15 minutes.
6. Add the tomatoes and roast for 15 minutes.
   The tomatoes should have softened and the chicken should be cooked through.

Ingredients:

• 115g unsalted butter
• 100g light brown sugar
• 50g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 120g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 120g rolled oats
• 100g raisins

Method:

1. Preheat the oven
   Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a baking tray with parchment paper.
2. Cream the butter and sugars
   In a large bowl, beat together the butter, light brown sugar, and granulated sugar until light and creamy.
3. Add the wet ingredients
   Beat in the egg and vanilla extract until fully combined.
4. Mix the dry ingredients
   In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, and salt.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Add oats and raisins
   Fold in the rolled oats and raisins until evenly distributed.
7. Shape the cookies
   Using a tablespoon or your hands, scoop out the dough and shape into small balls. Place them on the lined baking tray, leaving space for spreading.
8. Bake
   Bake in the preheated oven for 10–12 minutes or until the edges are golden brown (the centres may look slightly underdone).
9. Cool and serve
   Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

Ingredients

• 150g salted butter, softened (or baking fat)
• 80g light brown muscovado sugar
• 80g granulated sugar
• 2tsp vanilla extract
• 1 large egg
• 225g plain flour
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 200g plain chocolate chips or chunks

Method

1. Preheat the oven to 170°C fan / gas mark 5, and line two baking sheets with non-stick baking paper.
2. In a mixing bowl, combine 150g of softened salted butter, 80g of light brown muscovado sugar, and 80g of granulated sugar. Beat until the mixture is creamy.
3. Add 2 teaspoons of vanilla extract and 1 large egg, and beat to incorporate.
4. Sift 225g of plain flour, ½ teaspoon of bicarbonate of soda, and ¼ teaspoon of salt into the bowl. Mix everything together using a wooden spoon.
5. Stir in 200g of plain chocolate chips or chunks until evenly distributed.
6. Using a teaspoon, scoop small portions of the mixture and space them well apart on the baking trays. This recipe should yield around 30 cookies, or 24 if placed in cupcake trays.
7. Bake for 8–10 minutes, until the edges are light brown and the centers remain slightly soft when pressed.
8. Allow the cookies to set on the tray for a couple of minutes, then transfer them to a cooling rack.

Ingredients

• 3 small/medium courgettes
• 1 ½ tbsp olive oil
• 2 tbsp panko breadcrumbs
• 2 tbsp finely grated Parmesan cheese (for vegetarian, use nutritional yeast)
• 1 tablespoon flour
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon ground black pepper

Method

1. Finely chop the courgettes.
2. Drizzle the oil over the courgettes and toss to coat evenly.
3. In a separate bowl, mix together the panko, Parmesan, flour, salt, onion powder, and pepper. Sprinkle this mixture over the courgettes, tossing to ensure they are coated as evenly as possible.
4. Preheat the air fryer to 200°C. Place half of the courgettes in the air fryer basket in a single layer (no need to spray with nonstick cooking spray).
5. Air fry the courgettes for 15 - 20 minutes, shaking the basket a few times during cooking, until the breadcrumbs are golden and the courgettes are tender but not mushy. Transfer them to a serving plate or a parchment-lined baking sheet to keep warm in the oven. Repeat with the remaining courgettes.

Ingredients

• 2 tablespoons olive oil
• 2 red onions, cut into small wedges
• 4 carrots, cut into small cubes
• 2 courgettes, halved and finely sliced
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 x 400g tins of chickpeas drained and rinsed
• 2 x 400g tins of chopped tomatoes
• 150g dried apricots, roughly chopped
• 700ml vegetable stock
• 230g giant couscous
• 2 tablespoons harissa
• sea salt and black pepper

Method

1. Heat the olive oil in a large saucepan over medium heat, then add the onion, carrot, and courgette. Sauté for 5 minutes, until the vegetables begin to soften and take on a bit of color.
2. Add the cumin and cinnamon, frying for an additional 30 seconds until fragrant. Then, stir in the chickpeas, tomatoes, dried apricots, and stock, bringing the mixture to a boil.
3. Mix in the couscous, cover the saucepan, and cook for 8–10 minutes, until the vegetables are tender and the couscous is cooked through.
4. Stir in the harissa and season with salt and pepper to taste.

Ingredients

• 3tbsp olive oil
• 1 onion, thinly sliced
• 1 red pepper, thinly sliced
• 2 garlic cloves, crushed
• 3tbsp red chilli pesto, sundried tomato pesto or vegan alternative
• coriander
• beans, drained and rinsed
• tomatoes
• halloumi, sliced
• coriander, finely chopped
• garlic bread, to serve (optional)

Method

1. In a frying pan, heat 2 tablespoons of oil over medium heat. Add the onion and pepper along with a pinch of salt, and sauté for 10 minutes or until softened. Stir in the garlic, pesto, and ground coriander, cooking for an additional minute. Then add the beans and tomatoes along with ½ can of water, bringing the mixture to a simmer and cooking uncovered for 10 minutes.
2. In a separate frying pan, add the remaining oil and heat over medium. Fry the halloumi for 2 minutes on each side, or until golden brown.
3. Taste the bean mixture for seasoning, then spoon it into deep bowls. Top with the halloumi and sprinkle with chopped coriander. Serve with garlic bread, if desired.

Ingredients

• 1 part mustard (or ½ if using Coleman’s / English mustard)
• 2 parts ketchup
• 3 parts mayo

Method

Mix together