• Save your scraps: After eating your strawberries, keep the leafy tops and any little bits of strawberry flesh attached. Add them to a clean glass jar along with the blueberries and redcurrants.
• Add the sugar and pour over the water. Give everything a good stir to help dissolve the sugar.
• Cover the jar loosely with a clean cloth or lid that isn’t tightly sealed. Leave at room temperature for 2–4 days, stirring once or twice a day.
• You should start to see bubbles forming and the mixture should smell fruity and lightly fermented. The natural wild yeasts present on the organic fruit are what kick-start the fermentation.
• Strain the liquid through a fine sieve, removing all the fruit.
• Pour the fermented berry liquid into a clean, swing top bottle, leaving a little space at the top. Seal and leave at room temperature for another 1–3 days. This second fermentation allows the soda to become naturally fizzy. Make sure to burp each day, meaning just open the lid to release any excessive gas build up and close (this should take approx 1-2 seconds!).
• Once nicely carbonated, and you are happy with the taste, sorry in the fridge to slow the fermentation..
• Serve chilled and enjoy your fizzy, fruity prebiotic soda.

Prepare the batter:

• In a large mixing bowl, whisk together 150g (5.3 oz) of plain flour, 375ml (12.7 fl oz) of water, 3 tbsp (45ml) of olive oil, 1 tsp (5g) of salt, and 1 tsp (5g) of black pepper until smooth and lump-free. Let the batter rest while preparing the toppings.

Prepare the vegetables:

• Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
• Thinly slice 300g (10.5 oz) of courgettes (zucchini) and 300g (10.5 oz) of potatoes and 1 beetroot using a mandoline or sharp knife. Thinly slice 1 small red onion and mince 2 cloves of garlic. Add to a bowl along with 1 tbsp of oil and a generous pinch of salt and mix well.

Assemble the Scarpaccia:

• Spread the courgettes, potatoes, beetroot red onion, and minced garlic evenly over the prepared baking sheet. Rip up the fresh basil and sprinkle over the batter.
• Pour the batter evenly over the veg, ensuring everything is well coated.
• Drizzle 1 tbsp (15ml) of olive oil over the batter and season with salt and pepper to taste.

Bake the Scarpaccia:

• Bake in the preheated oven for 60 minutes, or until the edges are crispy and golden brown. The centre should be firm and cooked through. Bake for a little longer if it is still not firm enough in the centre.
• Allow the scarpaccia to cool for a few minutes before slicing and serving.

Serve:

• Serve warm or at room temperature, cut into squares or wedges. Enjoy this delicious and healthy scarpaccia as an appetiser, snack, or light meal.

Blend the oat base

• Process the oats, peanut flour, chia seeds, cocoa, coffee, and milk until smooth. In a high-speed blender, combine the 150g oats, 50g peanut flour, 24g chia seeds, 1 tbsp cocoa powder, 250ml plant milk, 225ml cooled coffee, maple syrup, vanilla extract, and a pinch of salt. Blend on high for 45–60 seconds until completely smooth and pourable, then divide equally among 4 jars or glasses.

Fortify the coconut yogurt

• Whisk the pea protein powder directly into the coconut yogurt until velvety. In a medium bowl, combine the 400g coconut yogurt and 40g pea protein powder. Whisk vigorously until the protein powder is completely integrated and no dry lumps remain. If the mixture becomes too thick or chalky, whisk in 1–2 tablespoons of plant milk until it reaches a smooth, spreadable custard consistency.

Layer the cream

• Spoon the protein-packed vanilla yogurt over the mocha oat base. Gently divide the fortified coconut yogurt mixture among the 4 glasses, smoothing it out with the back of a spoon to create a flat, distinct white layer on top of the blended oats.

Melt the chocolate topping

• Melt the dark chocolate with coconut oil in short microwave bursts. Break the 50g dark chocolate into a small microwave-safe bowl and stir in 1 tsp of coconut oil. Microwave in 20-second intervals, stirring thoroughly between each burst, until the chocolate is completely melted, glossy, and liquid.

Seal and set

• Spread a thin layer of melted chocolate over each jar and chill until firm. Pour the melted chocolate evenly over the yogurt layer in each of the 4 glasses, tilting the jars to ensure the chocolate coats the surface completely to the edges. Place the jars in the fridge for 10 minutes to let the chocolate shell harden into a satisfying snap, or store them overnight for a quick morning breakfast.

Prepare the vegan and fermentation jar:

• Cut the cherry tomatoes in half.
• Peel and finely dice the onion, garlic cloves, ginger and green chilli
• Place the tomatoes in a clean glass jar along with the onion, garlic, chilli and thyme,

Make the brine:

• Dissolve the sea salt in filtered water to create a simple brine.
• Pour the brine over the tomatoes and other veg, ensuring they are fully submerged. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water

Ferment the tomatoes:

• Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
• Place the jar in a room at room temperature out of direct sunlight and leave to ferment for 5-7 days (20–25°C / 68–77°F).
• Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.

Blend into ketchup:

• Strain the fermented tomatoes, reserving some of the brine.
• Blend the tomatoes with apple cider vinegar, maple syrup, tomato concentrate, tamari/ soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.

Taste and adjust:

• Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.

Store and use:

• Transfer the ketchup to a clean jar or bottle. Store in the refrigerator, where it will keep for 4–6 weeks.

Tips

• For smoother ketchup, pass the blended mixture through a fine mesh sieve.
• If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.
• Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.

Melt the chocolate

• Break the dark chocolate into a bowl and gently melt over a bain-marie or in short bursts in the microwave, stirring until completely smooth.

Create the chocolate cubes

• Place the 8 ice cubes on a wire cooling rack with a baking sheet underneath to catch any excess chocolate. Pour the melted chocolate generously over each ice cube, making sure the chocolate coats the sides and forms a little cube-shaped shell.

Let them set

• Leave the chocolate-covered ice cubes for a few minutes until the chocolate has completely hardened. You can pop them into the fridge to speed this up.

Remove the ice cubes

• Once the chocolate is set, gently lift each chocolate shell from the ice cube. You should be left with little hollow chocolate cube shapes.

Fill them up

• Spoon coconut yoghurt into each chocolate shell and top with fresh berries.

Enjoy!

• Eat straight away while the chocolate is crisp and the yoghurt is creamy.

• Preheat the oven to 200°C fan (220°C conventional). Pat the chickpeas as dry as possible with a clean tea towel. Toss with the olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Spread onto a baking tray and roast for 25–30 minutes, shaking halfway through, until golden and crispy.
• While the chickpeas cook, place the kale in a large bowl with the olive oil and lemon juice. Massage for 1–2 minutes until softened and darker in colour.
• Add the cucumber, cherry tomatoes, parsley and olives to the kale and toss everything together.
• In a small bowl, whisk together the yoghurt, lemon juice, olive oil, grated garlic, salt and a few twists of black pepper until smooth.
• Spoon most of the yoghurt dressing through the salad and gently toss to coat.
• Transfer to a serving platter, scatter over the crispy chickpeas and finish with generous spoonfuls of spicy red pepper pesto swirled throughout. Serve straight away while the chickpeas are still crisp.

• Start by making the green juice. Add the cucumber, apple, spinach, lime and ginger to a juicer and juice until smooth. You only need about 100ml for the ice pops, so enjoy the rest as a fresh juice.
• Add the watermelon, coconut water, beetroot, lime juice, lime zest (if using) and sea salt to a high-speed blender. Blend until completely smooth.
• Taste and add a little more lime juice if you’d like a brighter flavour.
• Pour the watermelon mixture into ice pop moulds, leaving about 2–3cm at the top.
• Freeze for 1–2 hours, until the surface is firm enough to support the green juice layer.
• Pour a small amount of green juice into the top of each mould to create a thin green rind.
• Insert the sticks and freeze for at least 6–8 hours, or overnight.
• To release, run the moulds under warm water for a few seconds before gently pulling them out.

• Drain the tofu and remove any moisture, slice into cubes that are approx 1cm thick
• In a jar or bowl, whisk together the lemon juice, olive oil, vinegar, oregano, garlic powder, nutritional yeast, salt and fresh dill until well combined.
• Add the tofu cubes and gently toss to coat every piece in the marinade.
• Cover and refrigerate for at least 3–4 hours, or ideally overnight. The longer it marinates, the more flavour it absorbs.
• Give the jar a gentle shake before serving.

• Preheat the oven to 180°C fan (200°C conventional). Spread the hazelnuts onto a baking tray and roast for 10 minutes until golden and fragrant.
• While they’re still warm, transfer the hazelnuts to a clean tea towel and rub them together to remove as much of the skins as possible. Don’t worry if a few stubborn bits remain.
• Add the warm hazelnuts and oil to a food processor. Blend for 5–7 minutes, scraping down the sides as needed, until the hazelnuts transform from crumbs to a thick paste and finally into a smooth, runny hazelnut butter.
• Add the vanilla and sea salt and blend to combine.
• Meanwhile, gently melt the dark chocolate in a heatproof bowl over a pan of barely simmering water, or in short bursts in the microwave, stirring until smooth.
• With the food processor running, slowly pour in the melted chocolate and blend for another minute until glossy, silky and completely smooth.
• Transfer to a clean jar and leave uncovered at room temperature for up to 24 hours to thicken and set. Once set, seal with a lid and store at room temperature.

• Start by making the green juice. Add the cucumber, apple, spinach, lime and ginger to a juicer and juice until smooth. You only need about 100ml for the ice pops, so enjoy the rest as a fresh juice.
• Add the watermelon, coconut water, beetroot, lime juice, lime zest (if using) and sea salt to a high-speed blender. Blend until completely smooth.
• Taste and add a little more lime juice if you’d like a brighter flavour.
• Pour the watermelon mixture into ice pop moulds.
• Insert the sticks and freeze for at least 6–8 hours, or overnight.
• To release, run the moulds under warm water for a few seconds before gently pulling them out.

• Combine all ingredients in a clean fermentation jar: In a large glass jar (2L capacity), add 2 litres water, 200g sugar, and mix well using a whisk until the sugar is completely dissolved.
• Next add the sliced oranges and lemons followed by the 20g chopped ginger, 20g of edible flowers and mix.
• Cover and ferment at room temperature: Cover the jar with a clean cloth or a loose lid and leave at room temperature (18–22°C / 64–72°F) for 3–5 days. Stir once or twice daily to submerge the petals and prevent mould.
• Monitor fermentation: Look for bubbles, cloudiness, and a gently tangy taste — these are signs of active fermentation. Depending on room temperature, this may happen faster or slower.
• Strain and bottle: When the soda is pleasantly floral and slightly fizzy, strain out the solids using a fine sieve or cheesecloth. Pour the liquid into swing-top bottles, leaving about 2cm (0.8 in) headspace.
• Build carbonation: Seal the bottles and leave at room temperature for 1–2 days to naturally carbonate. Burp once daily to release any excess pressure.
• Chill and serve: Refrigerate once carbonation is to your liking. Serve chilled and open bottles with care — the soda will be beautifully fizzy, fragrant, and alive with springtime flavour.

Set the raspberry chia layer

• Do this first so the chia seeds have time to work their magic. In a small bowl, thoroughly mash the 150g of raspberries with a fork. Stir in the 24g of chia seeds and 1 tbsp of maple syrup. Mix well and set it aside for 10–15 minutes. The chia seeds will expand and absorb the raspberry juices, thickening the mix into a spreadable, vibrant jam.

Process the protein brownie base

• Line an 8×8 inch square baking tin with parchment paper, leaving some overhang.
• Soak the dates in hot water for 5 minutes, then drain thoroughly ensuring to keep the soak water.
• In a food processor, add the 75g of cashew nuts or almonds and blend till they reach a smooth powder like consistency. Next add the 200g of dates that were soaked, 50g of peanut protein flour, 50g of protein powder, 4 tbsp of peanut butter, 30g of cocoa powder, vanilla, salt, and add half the date soak water.
• Pulse until the mixture begins to break down. With the motor running, drizzle in your warm water 1 tablespoon at a time. Because protein powders absorb moisture quickly, keep adding water until the mix transforms from a sandy texture into a thick, sticky, cohesive dough dough ball.

Press and layer

• Dump the chocolate protein dough into your lined tin. Add another layer of baking parchment on top and use the back of a spoon to press the dough firmly and evenly into the corners of the tin until it forms a smooth, flat sheet. It should be super smooth and have an almost glossy look to it. Spoon the thickened raspberry chia jam directly over the top, smoothing it into an even layer.

Add the chocolate snap

• Melt the 150g of dark chocolate and 15g of coconut oil together—either using a bain-marie or in short 20-second bursts in the microwave, stirring between each burst until completely liquid and glossy. Pour the glaze gently over the raspberry layer, tilting the tin to ensure it covers the jam completely.

Chill and slice

• Pop the tin into the fridge for at least 1 hour (or the freezer for 30 minutes) until the chocolate glaze has set hard and the layers are firm. Lift the slab out using the parchment paper handles, slice into neat squares using a sharp knife dipped in hot water, and enjoy! Keep them stored in the fridge so they stay perfectly fudgy.

Prep the dressing

• Grate the aromatics to release their natural oils. Using a microplane or fine grater, grate the 1 garlic clove and 10g of fresh ginger into a medium bowl. Whisk in the 3 tbsp of tamari, 4 tbsp of olive oil, 2 tbsp of maple syrup, and 1.5 tbsp of rice vinegar. Mix vigorously until the dressing is fully emulsified. Set aside.

Cube and bake the tofu

• Preheat your oven or air fryer to 200°C.
• Cut the 500g of firm tofu into neat 1.5cm cubes. Thoroughly pat them dry with kitchen paper to remove surface water. Place the dry cubes into a bowl.
• The Crunch Coat: First, sprinkle the 1 tbsp of cornflour directly over the dry tofu and toss gently until every cube is lightly and evenly coated in white powder. Next, add the 2 tbsp of black sesame seeds, tossing again so they stick to the cornflour.
• Spread the coated tofu onto a baking tray lined with parchment paper. Bake for 20 minutes (or air-fry for 15 minutes), tossing the cubes once or twice halfway through to ensure an even, deep-golden crunch.

Prepare the fresh slaw

• Julienne your vegetables for a beautiful, uniform texture. Slice the carrot and 150g of red cabbage into thin, elegant matchsticks (julienne). Place them into a large mixing bowl, sprinkle with a pinch of sea salt, and toss—this draws out excess moisture and softens the cabbage slightly. Finely slice the 2 green onions on the bias and add them to the bowl along with the 150g of edamame beans.

Dress and assemble

• Bring all the components together.
• Pour half of your prepared dressing over the crunchy slaw mixture and toss thoroughly. Taste and add a pinch of black pepper if desired.
• Take your hot, crispy baked tofu out of the oven and drizzle it with half of the dressing, tossing quickly so the hot crust absorbs the ginger-tamari flavors.
• Warm your 250g of pre-cooked quinoa according to the packet instructions.
• To serve, divide the warm quinoa and seasoned crispy tofu between two large bowls. Add a generous heap of the dressed edamame slaw next to them, and drizzle any leftover dressing right over the top!

• Whisk together the olive oil, lemon juice, caper brine, Dijon mustard, garlic, maple syrup (if using), salt and pepper until well combined.
• Add the chickpeas, black beans, butter beans, cucumber, tomatoes, capers, parsley and coriander to a large bowl. Pour over the dressing and toss until everything is evenly coated.
• Gently fold through the avocado just before serving to keep it intact.
• Taste and adjust with more lemon juice, salt or pepper if needed. Leave to sit for 10 minutes before serving to allow the flavours to develop.

• Preheat the oven to 200°C (180°C fan).
• Slice the top off the garlic bulb to expose the cloves. Place the cherry tomatoes into a roasting dish with the olive oil, balsamic vinegar and a generous pinch of salt. Tear in half of the basil leaves and nestle the garlic bulb into the tray, cut-side down.
• Roast for 25 minutes, until the tomatoes have collapsed and become jammy, and the garlic is soft enough to squeeze easily from its skins.
• Meanwhile, toast the sourdough until crisp and golden.
• Remove the tray from the oven and leave to cool for a couple of minutes. Squeeze the roasted garlic cloves into the tomatoes and mash lightly with a fork to create a rustic sauce.
• Stir in the drained butter beans and the remaining torn basil. Mix gently until the beans are coated and warmed through. Taste and season with salt and black pepper as needed.
• Spread the hummus across two plates, spoon over the warm tomato and bean mixture, and serve with the toasted sourdough for scooping up every last bit.

• Line a small baking tray or chopping board with baking paper.
• Peel the bananas and slice each one in half lengthways. Arrange them side by side on the baking paper.
• Place another sheet of baking paper on top and gently press down with the base of another baking tray or a chopping board until the bananas form one even layer, about 1cm thick.
• Spread the peanut butter evenly over the flattened bananas.
• Scatter over half of the frozen raspberries and half of the chopped pistachios, pressing them gently into the peanut butter.
• Melt the dark chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in 20-second bursts), stirring until smooth.
• Pour the melted chocolate over the peanut butter layer and spread it evenly to cover.
• Sprinkle over the remaining raspberries and pistachios while the chocolate is still melted.
• Transfer to the freezer for 2–3 hours, or until completely firm.
• Remove from the freezer and leave for 2–3 minutes before cutting or breaking into 12 pieces. Store in an airtight container in the freezer for up to 1 month.

• Slice the courgette into rounds approximately 1cm thick. Using the top of a bottle or a small round cutter, remove the centre of each slice to create rings. Set the centres aside for the sauce.
• In a large bowl, add the courgette, a generous pinch of salt and 2 tbsp of olive oil and mix well. Next grate in the parmesan, followed by the corn flour and bread crumbs. Mix together until each courgette round is nicely coated.
• Arrange the coated rings in a single layer in the air fryer basket. Air fry at 220°C for 10 minutes, turn them halfway through and bake again for 6-8 mins until golden and crisp on the outside..
• While the courgette rings are cooking, heat a little oil in a frying pan over medium heat. Add the reserved courgette centres and cook for 4–5 minutes until softened and lightly golden.
• Transfer the cooked courgette centres to a blender along with the yoghurt, tahini, tamari, garlic and lemon juice. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
• Serve the crispy courgette rings warm with the zero-waste sauce for dipping.

Make the yoghurt mixture

• In a bowl, mix together the coconut yoghurt, peanut butter, and maple syrup until smooth and creamy.

Layer the bites

• Spoon a little of the yoghurt mixture into each cavity of an ice cube tray or silicone mould.
• Add a few frozen raspberries and a sprinkle of chopped peanuts.
• Top with the remaining yoghurt mixture, ensuring the raspberries are mostly covered.
• Tap the tray gently on the counter to remove any air pockets.

Freeze

• Place in the freezer for at least 4 hours, or until completely solid.

Prepare the chocolate

• Melt the dark chocolate and coconut oil together in a heatproof bowl set over simmering water, or microwave in short bursts, stirring between each burst.

Coat the bites

• Remove the frozen bites from the mould.
• Using two forks, quickly dip each bite into the melted chocolate, allowing any excess chocolate to drip off.
• Place onto a lined tray or plate.

Set and serve

• The chocolate should harden almost instantly thanks to the frozen centres.
• Enjoy immediately or store in an airtight container in the freezer for up to 1 month.

Make the Peanut Rayu

• Finely dice the garlic and roughly chop the peanuts.
• Add the oil and garlic to a small saucepan and place over a medium heat. Cook for 2–3 minutes until the garlic is lightly golden and crisp. Keep a close eye on it, as garlic can burn quickly and become bitter.
• Meanwhile, combine the gochugaru (or paprika and chilli powder), sugar and salt in a heatproof bowl.
• Carefully pour the hot oil and crispy garlic over the spice mixture and stir well. Add the chopped peanuts, sesame seeds and tamari, then mix until combined. Taste and adjust the seasoning if needed. Leave to cool while you prepare the salad.

Smash the cucumber

• Place the cucumber on a chopping board and gently smash it with a rolling pin until it splits and cracks. This helps release some of the moisture while creating lots of texture for the dressing to cling to.
• Roughly chop into bite-sized pieces.

Prepare the salad

• Drain and rinse the chickpeas and edamame if needed.
• Dice the avocado and finely chop the mint and parsley.
• Add the smashed cucumber, avocado, chickpeas, edamame, pickled onions and herbs to a large serving bowl.

Assemble

• Spoon over the Peanut Rayu and gently toss until everything is well coated.
• Serve immediately as a light lunch, side salad or alongside grilled tofu, tempeh or your favourite barbecue dishes. Any leftover Peanut Rayu will keep in an airtight jar in the fridge for up to 1 week and is delicious drizzled over noodles, rice bowls or roasted vegetables.

• Preheat the oven to 180°C fan (200°C conventional) and lightly grease a cast-iron skillet or round baking dish.
• Heat the olive oil in a large frying pan over a medium heat. Add the onions and cook for 8–10 minutes until softened and lightly golden.
• Add the garlic and cook for a further minute until fragrant.
• Stir in the mixed greens and cook for 2–3 minutes until wilted. Remove from the heat and allow to cool slightly.
• Add the chopped herbs, crumbled feta and lemon zest. Season with salt and black pepper, then mix well.
• Unroll the puff pastry and cut it in half lengthways to create two long strips.
• Divide the filling evenly between the pastry strips, placing it in a line along the centre of each strip. Fold the pastry over the filling and seal the edges to create two long sausage shapes.
• Starting from the centre of the prepared dish, coil one pastry sausage into a spiral. Continue with the second sausage, wrapping it around the first to create one large spiral.
• Brush the pastry generously with olive oil and sprinkle over the sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown, crisp and cooked through.
• Leave to cool for 5 minutes before slicing and serving.

Make the Date Coffee Caramel

• Remove the stones from the dates and place the dates in a heatproof bowl or jug.
• Pour the hot freshly brewed coffee over the dates and leave to soak for 3 minutes to soften.
• Transfer the coffee and dates to a blender or food processor and blend until completely smooth and creamy. This may take 1–2 minutes depending on the strength of your blender.

Assemble the Drinks

• Divide the ice between two 400ml glasses.
• Pour the oat milk into each glass, filling them about three-quarters full.
• Divide the date coffee caramel mixture evenly between the glasses.
• Stir well until fully combined and serve immediately.

Tips

• For an extra cold and creamy drink, chill the oat milk before using.
• Any leftover date coffee caramel can be stored in an airtight container in the fridge for up to 3 days and stirred into porridge, smoothies or more iced coffee.

Soak dates and prep the pistachios:

• First step: Soak the pitted dates in hot black coffee to infuse them and to soften the dates.
• Roughly chop the shelled pistachio nuts.

Base Layer

• Line a brownie pan or baking tray (approx. 20cm x 30cm) with parchment paper.
• In a saucepan, melt the coconut oil. In a large bowl, mix the ground almonds with the melted coconut oil and agave syrup or clear date syrup.
• Pour the mixture into the lined baking tray and compact it with a spoon until it is level and compressed.
• Place the tray in the freezer for 20 minutes to set while you prepare the caramel filling and melt the chocolate.

Pistachio Coffee Caramel Layer

• Drain the dates ensuring to keep the soak water.
• In a food processor, add all the pistachio caramel ingredients including the coffee jand blend until smooth and caramel-like. This may take up to 5 minutes, depending on your food processor. Add more coffee if the mixture is too thick to blend smoothly.
• Once the base has set, spread the caramel layer evenly over the base.
• Sprinkle an even layer of chopped pistachio on top so there is a generous coating.
• Return the tray to the freezer to set again while you melt the chocolate.

Chocolate Topping

• Melt the chocolate using a water bath or Bain Marie.
• Remove the tray from the freezer and cut into bar shapes.
• Carefully coat each bar in chocolate so each bar is fully covered.
• Allow the chocolate to cool and set (at room temperature or in the fridge).
• Once fully set, cut into squares of your desired size.
• Serve and enjoy!

• Attach the sorbet attachment to your Nama J2 Juicer.
• Feed the frozen mango and frozen banana through the juicer, alternating between the two fruits, to create a smooth, creamy sorbet.
• Spoon the sorbet into 8 ice lolly moulds or shape into bars on a parchment-lined tray. Insert lolly sticks and freeze for at least 4–6 hours, or until completely firm.
• Melt the dark chocolate in a heatproof bowl over a pan of simmering water (or in short bursts in the microwave). Stir in the coconut oil if using.
• Remove the frozen bars from their moulds and quickly dip each one into the melted chocolate, turning to coat evenly. Allow any excess chocolate to drip off.
• Place the coated bars back onto the parchment-lined tray. The chocolate will begin to set almost immediately thanks to the frozen filling. Return to the freezer for 5–10 minutes to fully harden before serving.

Season the quinoa

• Toss the cooked quinoa with the oil and tamari to ensure flavour and even browning. In a bowl, combine the quinoa with the sesame oil and tamari. Mix well so every grain is lightly coated – this helps the grains crisp up individually in the air fryer.

Air-fry until golden

• Air-fry at 200°C for 8–12 minutes, shaking frequently for an even crunch. Line your air fryer basket with parchment paper and spread the quinoa in an even layer. Shake the basket every 3 minutes. Remove once the grains are deep golden and “rattle” when shaken. Leave to cool on a tray to fully crisp up.

Prepare the vegetables

• Slice the cucumber into half-moons (remove the seeds first to prevent sogginess). Chop the spring onions and basil, and prepare the edamame. Dice the avocado just before assembling to prevent browning.

Whisk the dressing

• Combine all dressing ingredients in a small bowl and whisk until smooth and creamy. If the dressing is too thick, add a teaspoon of water at a time until it reaches a pourable consistency.

Assemble and serve

• In a large bowl, toss the cucumber, edamame, spring onions and basil with the dressing. Gently fold in the avocado and crispy quinoa. Finish with toasted sesame seeds and serve immediately to maintain the crunch.

Serving suggestion

• Texture tip: If meal-prepping, store the crispy quinoa separately in a dry container. Add it to the dressed salad just before serving so it stays perfectly crunchy.

• Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes until lightly golden and fragrant. Allow to cool.
• Add the olive oil, parsley, tomatoes, pesto, tapenade, capers, sesame seeds, chilli flakes, garlic (if using), lemon zest and lemon juice to a shallow serving bowl.
• Stir gently to combine. Taste and season with flaky sea salt and plenty of black pepper. You may not need much salt as the tapenade and capers are already quite salty.
• Leave to sit for 10–15 minutes before serving to allow the flavours to mingle.
• Serve with warm sourdough, focaccia, grilled vegetables, or use as a dressing for roasted potatoes or beans.

Make the Crispy Rice

• Mix the rice with the sesame oil, tamari and gochugaru until evenly coated. Spread onto a lined air fryer tray or basket in a thin layer. Air fry at 200°C for 14–18 minutes, stirring once or twice during cooking, until golden and crispy around the edges.

Make the Dressing

• Add the olive oil, vinegar, maple syrup and salt to a small bowl or jar. Whisk or shake until well combined. If needed, add a splash of water to loosen the dressing until it is smooth and pourable.
• Taste and adjust if needed. You’re looking for a balance of sweet, salty and tangy flavours.

Assemble the Salad

• In a large serving bowl, combine the cucumber, avocado, butter beans, edamame, spring onions, fennel and sesame seeds.

Finish and Serve

• Add the crispy rice just before serving so it stays crunchy. Drizzle over the dressing and toss gently to combine.

Serve immediately and enjoy.

• Start by dividing the plain coconut yoghurt between two bowls. Stir the matcha powder into one bowl to create a vibrant green matcha yoghurt, leaving the other bowl plain. Slice the strawberries and line a baking tray or board that will fit into your freezer with baking parchment.

Version 1 – Blueberry & Coconut

• Dollop 3 tablespoons of blueberry yoghurt and 3 tablespoons of plain coconut yoghurt onto the prepared tray and gently swirl them together. Scatter over a generous handful of blueberries and place in the freezer for 15–20 minutes while you melt the chocolate. Pour around 100g of the melted dark chocolate over the top, then return to the freezer for 1–2 hours, or until completely firm.

Version 2 – Matcha, Strawberry & Blueberry

• Dollop 3 tablespoons of matcha yoghurt and 3 tablespoons of plain coconut yoghurt onto the lined tray, gently swirling the two together. Scatter over a handful of sliced strawberries and a handful of blueberries. Freeze for 15–20 minutes before pouring over around 100g of the melted dark chocolate. Return to the freezer until completely set.

Version 3 – Matcha, Blueberry & Raspberry

• Dollop 2 tablespoons of matcha yoghurt and 3 tablespoons of blueberry yoghurt onto the lined tray and gently swirl together. Top with a generous handful each of blueberries and raspberries. Freeze for 15–20 minutes, then pour over the remaining 100g of melted dark chocolate and return to the freezer until fully set.
• Once frozen, snap each bark into rustic pieces and enjoy straight from the freezer.

Storage

• Store in an airtight container in the freezer for up to 1 month.

Phase 1: Floral steep (Days 1–3)

• First, gently snip the elderflower blossoms away from the thicker green stems — keep as much of the delicate flower as possible.
• Make a simple syrup by dissolving the sugar in 1 litre of boiling water. Leave to cool. Pour this into a clean 5-litre bucket or large fermentation jar.
• Top up with the remaining 3.4 litres of cold water, then stir in the lemon juice, lemon peel, vinegar, and elderflowers.
• Cover loosely and leave at room temperature for 48 hours. Give it a gentle stir once a day to keep everything happy and submerged.

Phase 2: Strain & add yeast (Day 3)

• Strain the liquid through a fine sieve or muslin cloth into a clean, sanitised fermentation vessel.
• To activate the yeast, dissolve 1.25g in about 20ml of lukewarm water (35–37°C). Leave for 20 minutes until slightly foamy.
• Pour the yeast into your strained elderflower liquid, fit an airlock or fermentation lid, and you’re off. Alternately you can leave the top open and cover with a tightly fitted muslin to stop insects entering.

Phase 3: Primary fermentation (5–7 days)

• Leave in a cool, dark place and let nature do its thing.
• You’re looking for the bubbles to slow right down — once it’s down to less than one bubble every few minutes, fermentation is complete.

Phase 4: Bottling & priming – developing bubbles!

• Carefully siphon the liquid into a clean bucket or jar, leaving the sediment behind.
• Bottle immediately into strong flip-top bottles or champagne bottles.
• Leave at room temperature for 3 days to 2 weeks to carbonate, ensure to burp or release the gas build up every day. To do this simply open the lid and close. Once you are happy with the degree of bubbles and flavour simple store in the fridge.

Prepare the Tofu

• Drain the tofu and pat dry with kitchen paper. Slice into 12 fingers, approximately 1.5cm thick.

Prepare the Coating

• In one shallow bowl, mix together the cornflour, garlic powder, onion powder, salt and pepper for the batter.
• In a second bowl, whisk together the cornflour and water until smooth to create the primer.
• In a third bowl, combine the panko breadcrumbs and nutritional yeast or Parmesan for the breadcrumb layer.

Coat and Cook the Tofu

• Dip each tofu finger into the batter, coating evenly and shaking off any excess. Next, dip into the primer, ensuring it is fully coated. Finally, press into the breadcrumb layer until completely covered.
• Heat approximately 1cm of vegetable oil in a large frying pan over a medium-high heat. Once hot, carefully add the tofu and cook for 3–4 minutes on each side until golden brown and crisp.
• Transfer to a wire rack or plate lined with kitchen paper.

Make the Caesar Dressing

• In a bowl, whisk together the tahini, lemon juice and garlic powder. The mixture will thicken at first.
• Gradually add the water a little at a time, whisking continuously until you have a smooth, creamy dressing. Season with salt and black pepper to taste.

Prepare the Salad

• Combine the shredded baby gem and kale in a large bowl.
• Pour over the dressing and toss well, using your hands to gently massage the kale for 30 seconds to soften it slightly. Fold through the capers.

Assemble the Wraps

• Warm the wraps briefly in a dry frying pan or microwave until soft and pliable.
• Divide the dressed salad between the wraps. Slice the crispy tofu diagonally and arrange on top.
• Fold up the bottom of each wrap, tuck in the sides and roll tightly to seal.
• Serve immediately while the tofu is hot and crispy.

Prepare the Date Base

• Line a small baking tray or container with baking parchment.
• Remove the stones from the dates and arrange them close together on the lined tray. Place another sheet of baking parchment on top and use the bottom of a glass to gently press the dates down into an even layer approximately 1cm thick.
• Carefully remove the top sheet of parchment.

Add the Yoghurt Layer

• Spread the plant-based yoghurt evenly over the flattened dates.
• Sprinkle over the chopped pistachios or peanuts.
• Place in the freezer for 20–30 minutes until the yoghurt has firmed up.

Add the Chocolate Topping

• Melt the dark chocolate in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave.
• Remove the tray from the freezer and spoon the melted chocolate evenly over the yoghurt layer.
• Sprinkle with the extra nuts, if using, and finish with a scattering of flaky sea salt.

Freeze and Serve

• Return to the freezer for 10–15 minutes, or until the chocolate has fully set.
• Cut into 12 bite-sized pieces and enjoy straight from the freezer.
• Store in an airtight container in the freezer for up to 1 month.

Make the Falafel Mixture

• Drain and rinse the chickpeas. Add the chickpeas, red onion, garlic, herbs, cumin, coriander, black pepper, chilli, lemon juice, salt and water to a food processor.
• Blend until smooth and the herbs are fully incorporated, giving the mixture a slight green colour. Taste and adjust the seasoning if needed.

Prepare the Tacos

• Using clean hands, form the falafel mixture into balls to help portion it evenly.
• Spread a thin layer of the falafel mixture over one side of each tortilla or wrap, about 5–10 mm thick, ensuring it covers the surface evenly.

Cook

• Heat a non-stick frying pan over a high heat and add a little oil.
• Place the tacos falafel-side down into the hot pan and cook for 3–4 minutes until golden and slightly crisp.
• Carefully flip and cook the tortilla side for a further 1–2 minutes. Repeat with the remaining tacos.

Make the Shiraz Salad

• Finely dice the cucumber, tomato, red onion and herbs.
• Mix with the olive oil, sumac and a generous pinch of salt. Taste and adjust the seasoning as desired.

Serve

• Spread a heaped tablespoon of hummus onto each taco. Top with a generous spoonful of the Shiraz salad and finish with some pickled red onions.
• Serve straight away while the tacos are hot and crispy. Enjoy!

Build the base (one pan):

• Heat olive oil in a wide pan over medium heat. Add onion and cook for 5–6 minutes until soft and sweet. Stir in garlic, tinned tomatoes and your chosen veg, cooking until tender. Season with salt, pepper, and smoked paprika. Fold in spinach at the end until just wilted.

Blend the “eggs”:

• Add the tofu to a jug or bowl with a pinch of salt and a drizzle of olive oil. Use an immersion blender to whizz until completely smooth, thick, and creamy.

Assemble:

• Spoon or gently spread the blended tofu over the warm veg in the pan so it sits like a soft “egg white” layer.

Create the yolk:

• Make a small well in the centre of each serving and spoon in a teaspoon of pesto to mimic an egg yolk.

Serve immediately:

• Enjoy warm straight from the pan, it’s perfect with sourdough toast or roasted potatoes for a hearty weekend brunch.

Prep your date bases

• Create the bottom shell of your sandwiches inside the mould. Take 9 of your pitted Medjool dates. Tear them open slightly and place one into the bottom of each of the nine large ice cube tray sections, ensuring the outer skin side faces down. Use your thumb or a small spoon to firmly compress the dates right into the corners of the moulds, creating a flat, sweet base layer.

Process the Nama J2 sorbet

• Harness the power of your juicer for an ultra-smooth finish. Ensure the sorbet attachment is securely fitted to your Nama J2 Juicer. Alternating between the 4 frozen bananas and the 400g of frozen cherries, feed them through the hopper. Watch as it instantly transforms the frozen fruit into a super-smooth, vibrant purple banana-cherry sorbet.

Assemble the sandwiches

• Layer the sorbet and seal with the top dates. Working quickly while the sorbet is perfectly soft, spoon the fresh banana-cherry mixture directly on top of the compressed date bases, filling each ice cube section near to the top. Take your remaining Medjool dates, flatten them slightly with your fingers, and press one firmly onto the top of the sorbet in each section to seal the sandwich. Transfer the tray to the freezer for at least 2 hours to firm up.

Melt the dark chocolate

• Prepare your glossy coating. Once the sandwiches are solid, melt the 100g of dark chocolate. You can do this gently using a bain-marie (a heatproof bowl set over a pan of simmering water) or in short 20-second bursts in the microwave, stirring well between each burst until smooth. Pour the melted chocolate into a small, narrow cup or deep bowl.

Dip and set

• Unmould and add the final chocolate snap. Pop the frozen date sandwiches out of the flexible silicone ice cube tray. Take each sandwich and dip it halfway into the melted dark chocolate. Because the dates and sorbet are freezing cold, the chocolate will form a beautiful, crisp, fast-setting shell almost instantly.

Storage & Serving

• Serve immediately, or store them layered with baking paper in an airtight container in the freezer. For the best texture, let them sit on the kitchen counter for 2 to 3 minutes before biting in, allowing the Medjool dates to get beautifully chewy and the Nama sorbet to return to its perfect creaminess!

Prep the components

• Set up your assembly station with your chopped nuts and peanut butter. Peel the 2 bananas and slice them in half crosswise to create four shorter pieces. Roughly chop the 50g of roasted peanuts and spread them out on a shallow plate mixed with a pinch of flaky sea salt. Place your 100g of peanut butter in a small bowl (if it’s a bit stiff, microwave it for 10 seconds to make it easily spreadable).

Stuff and skewer the bananas

• Slice the bananas lengthwise. Take each banana and gently press a wooden ice cream stick into the center of the banana.

Coat in crunch

• Roll the stuffed bananas in peanuts until fully coated. Using a butter knife or small spatula, coat the entire outside of the banana popsicle with a thin layer of the peanut butter—this acts as the “glue.” Immediately roll the banana in the plate of chopped salted peanuts, pressing gently so the nuts stick firmly to all sides. Place the coated popsicles on a tray lined with baking paper. Repeat with the remaining bananas and freeze for at least 2 hours until solid.

Melt the chocolate shell

• Once the popsicles are fully frozen, melt the 150g of dark chocolate and 1 tbsp of coconut oil together. You can do this in a heatproof bowl set over a pan of simmering water, or in short 30-second bursts in the microwave. Stir until completely smooth, then pour the melted chocolate into a tall, narrow glass (this makes dipping much easier).

Dip and set

• Take a frozen banana popsicle by its wooden stick and dip it completely into the tall glass of melted chocolate. Hold it above the glass for a few seconds to let any excess drip off. Because the banana is freezing cold, the chocolate shell will harden and set almost instantly.

Storage

• Serve immediately, or store the finished popsicles in an airtight container in the freezer for up to 1 month. If eating straight from the deep freeze, let them sit on the counter for 3 minutes before biting into them so the banana center becomes beautifully creamy!

Make the Frangipane

• Mix the ground almonds, flour, sugar and a pinch of salt in a bowl.
• In a separate bowl combine melted butter, almond extract and water.
• Pour wet into dry and mix into a thick smooth batter.

Prepare the Pastry

• Cut the puff pastry into 4-6 squares or circles.
• Using a knife, lightly score a 1cm border around each tart — don’t cut all the way through. This helps create a puffed crust.
• Prick the centre with a fork.

Prepare the apricots

• Cut the apricots in half, remove the stones and slice into slices approx ½ cm thick.

Assemble the Tarts

• Spread 1-2 tbsp of frangipane inside the centre of each tart, keeping within the border.
• Place a generous serving of sliced apricots on top, followed by a sprinkle of sugar on top
• Finish with a sprinkle of flaked almonds.

Air Fry

• Air fry at 170°C for 12-16 minutes until the pastry is deeply golden, the frangipane is puffed and set and the almonds are toasted.
• Depending on your air fryer, you may need to cook in batches.
• Allow to cool for 10 minutes before serving.
• Optional: dust with icing sugar before serving.

Make the Peanut Butter Caramel

• Whisk together the peanut butter, maple syrup and salt in a bowl. The mixture will appear quite thick at first.
• Gradually whisk in the warm water, 1 tablespoon at a time. The water will emulsify with the peanut butter, transforming it into a smooth, glossy caramel sauce.
• Set aside.

Make the Cups

• Blend the dates, peanut butter, salt and vanilla extract in a food processor until a smooth, sticky paste forms.
• Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water, or in short bursts in the microwave.
• Spoon a layer of melted chocolate into the base of each muffin mould and spread it slightly up the sides.
• Add a spoonful of the peanut and date mixture to each mould and gently press it down.
• Spoon over a layer of the peanut butter caramel.
• Cover with the remaining melted chocolate, ensuring the filling is fully enclosed.
• Sprinkle with the chopped roasted peanuts.
• Place in the freezer for 20–30 minutes, or until completely set.
• Remove from the moulds, sprinkle with flaky sea salt and serve.

Storage

• Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

Prep the vegetables

• Crumble the 200g firm tofu into a bowl with your hands. Finely cube the carrot into small, even ½cm pieces. Roughly chop your mushrooms, slice the radishes thinly, and finely chop the coriander.

Sear the filling

• Heat a non-stick pan over high heat and add 1 tbsp of cooking oil. Once shimmering, add the crumbled tofu, chopped mushrooms, and diced carrots. Fry for 5–6 minutes, stirring occasionally, until the mushrooms have released their water and the tofu edges look lightly golden.

Glaze and cool

• In a small bowl, whisk all the dressing ingredients together until smooth. Pour half of this mixture into the pan with the vegetables (reserve the other half for dipping later). Stir well for 1 minute until the sauce thickens and coats the filling. Stir in the chopped coriander and radishes, then remove from the heat and let it cool slightly.

Roll the parcels

• Submerge a sheet of rice paper in a shallow plate of warm water until it becomes soft and pliable (about 10–15 seconds). Lay it flat on a clean surface. Place 3 tbsp of filling in the center, top with a few fresh radish slices and extra coriander, then fold in the sides and roll it up tightly. Repeat this process with a second damp rice paper sheet, wrapping it directly over the first roll to create a sturdy, double-layered seal.

Pan-fry until shattering

• Wipe your non-stick pan clean, return it to medium-high heat, and add 2 tbsp of olive oil. Once hot, carefully add the rice paper rolls, leaving space between them so they don’t stick together. Fry for roughly 3 minutes per side, turning carefully with tongs, until all sides are blistered, golden, and crisp.

Garnish and serve

• Transfer the crispy rolls to a serving plate. Pour the remaining half of your gochujang dressing into a small ramekin on the side for dipping. Serve while steaming hot for maximum crunch!

Blend the ice cream base

• In a food processor, combine the 240g of roasted salted cashews, 60ml of maple syrup, 1 tsp of coconut oil, and a pinch of salt. Blend on high for 60 to 90 seconds until the mixture is a nut butter consistency.

Freeze the first layer

• Pour the creamy mixture into a lined pan to create the base layer. Line a standard loaf tin or a square baking dish with parchment paper, leaving some overhang on the sides to use as handles later. Pour the blended ice cream base into the tin and place it flat in the freezer for 1 to 2 hours until it is firm to the touch.

Make the date caramel

• In a small saucepan, add the 240g of pitted dates and 100g of roasted cashews. Pour in the 10 tbsp of warm water and bring to a gentle simmer for a few minutes on the stove to soften the dates. Strain the water out of the saucepan into a bowl (saving the liquid). Put the softened dates and cashews into the food processor. Add the 150g of smooth peanut butter, 1 tsp of vanilla extract, a big pinch of sea salt, and a splash of the saved date water. Blend until it forms a thick, ultra-sticky, glossy caramel paste. If it's too thick to spread, add an extra tablespoon of warm water.

Layer the caramel and nuts

• Spread the caramel over the frozen base and press the remaining nuts into it. Take the frozen ice cream base out of the freezer. Gently spread the salted date caramel evenly across the surface. Take the 70g of peanuts, chop them roughly, and scatter them over the caramel. Press down firmly with your hands so the nuts get locked into the caramel layer. Return to the freezer for 30 minutes.

Slice into bars

• Lift the mixture out using the parchment paper and cut into uniform bars. Once the caramel and nut layer is set, lift the block out of the tin using the parchment handles. Place it on a chopping board and use a sharp knife to slice it into 6 to 8 rectangular bars. Place the bars back on a lined tray in the freezer while you melt your chocolate.

Coat in dark chocolate

• Dip the frozen bars into melted chocolate to seal the layers. Melt the 250g of dark chocolate with 1 tsp of coconut oil in the microwave in 30-second bursts. Pour the melted chocolate into a tall glass. Take each frozen bar and dip it completely into the chocolate, letting any excess drip off. Because the bars are freezing cold, the chocolate will harden into a crisp shell almost instantly.

Storage

• Store your finished bars in an airtight container in the freezer. When you are ready to enjoy one, let it sit on the counter for 3 to 5 minutes. This allows the date caramel to become perfectly gooey and the cashew base to soften into a premium ice cream texture!

Start the base

• Peel and finely dice the onion and garlic. Heat the olive oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 5–7 minutes until soft and lightly golden, add the garlic and cook for a further 2 mins.

Blend the sauce

• Into a blender add the cold veg stock, spinach, kale, juice of ½ lemon and blend till smooth.

Build the beanotto

• Add the beans to the onions and garlic and stir well. Pour in the green sauce a ladle at a time, stirring gently and allowing it to simmer and thicken, much like a risotto. Continue for 5 minutes until creamy and rich.

Season and enrich

• Stir in The Happy Pear Basil Pesto along with the peas, lemon zest and juice and season well with salt and pepper. If asparagus, stir them in now and cook for a further 2–3 minutes until just tender. We recommend frying off the asparagus in a separate pan before adding.

Finish and serve

• Remove from the heat and fold through the chopped parsley. Taste and adjust seasoning if needed.
• Serve hot, topped with finely sliced fresh chilli, a dollop of coconut yoghurt and extra parsley and a wedge of lemon

Cook the aromatics

• Preheat the oven to 200°C fan.
• Heat a large ovenproof pan or shallow casserole dish over medium heat and add the olive oil. Add the diced onions and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 1–2 minutes until fragrant.

Make the sauce

• Add the roasted peppers, chopped tomatoes, maple syrup, and a generous pinch of salt and pepper. Simmer gently for 3–4 minutes.
• Using a hand blender, blend the sauce directly in the pan until smooth and velvety. Taste and adjust the seasoning if needed.

Slice the vegetables

• Slice the aubergines, courgettes, and tomatoes into thin rounds, roughly ½–1cm thick. Try to keep the slices as even as possible so they cook uniformly.

Arrange the vegetables

• Arrange the sliced vegetables upright in concentric circles over the sauce, alternating aubergine, courgette, and tomato as you go. Pack them fairly tightly together so they hold their shape while baking.

Bake

• Drizzle generously with olive oil and season with a little extra salt and pepper.
• Cover with a lid or foil and bake for 25 minutes. Remove the cover and bake for a further 10 minutes until the vegetables are tender and lightly golden around the edges.

Finish and serve

• Scatter over the fresh basil just before serving. The heat from the vegetables will gently release the basil’s aroma and bring the whole dish to life.
• Serve warm with crusty bread, grains, or a simple leafy salad.

Blend the dry ingredients

• In a food processor/ blender add the pumpkin seeds, hemp seeds and oat flakes and blend till they reach a smooth powder. Remove them and add to a large bowl along with the peanut flour, cocoa, and salt and whisk together to remove lumps.

Melt the wet ingredients

• In a small saucepan over low heat, combine the 140g peanut butter , 80g maple syrup , 45ml coconut oil , and 1 tsp vanilla. Whisk constantly just until the mixture melts into a smooth, liquid pourable consistency. Do not let it boil.

Form a fudgy dough

• Pour the warm liquid directly into your dry ingredients and fold with a spatula. Gradually splash in the plant-based milk one tablespoon at a time. Stir until the mixture transforms into a deep, dark, cohesive chocolate dough that easily holds its shape when pressed together.

Press into the tin

• Line a 20x20cm baking tin with parchment paper. Transfer the chocolate brownie dough into the tin and press down with maximum force using a flat spatula or damp hands. Compacting it tightly is what gives it that signature dense, store-bought bar texture.

Top with chocolate shell

• Melt the 100g dark chocolate with 1 tsp of coconut oil in the microwave or a double boiler. Pour the glossy chocolate over the flapjack base, tilting the pan so it coats the surface completely. Scatter a few flakes of sea salt across the wet chocolate.

Chill and slice

• Place the tin into the fridge for 30 minutes until the chocolate shell has hardened and the base is completely firm. Lift out using the parchment paper handles and slice cleanly into 10 even bars.

• Spread the pineapple and banana pieces onto trays or plates lined with parchment paper. Freeze until completely solid — ideally overnight. If using coconut milk, freeze it in ice cube trays for a creamier texture.
• Assemble the Nama Juicer with the sorbet attachment.
• Alternate feeding frozen pineapple, banana, and frozen coconut cubes through the machine.
• Add lime juice, vanilla, sea salt, and any optional extras as you go.
• Stir through toasted coconut and lime zest at the end for texture and freshness.

To Serve

• Serve immediately for soft-serve texture, or freeze for 1–2 hours for a firmer scoopable sorbet.

Top with:

• Toasted coconut flakes
• Fresh pineapple wedges
• Lime zest
• Mint leaves
• Crushed roasted macadamias for extra richness

Prepare the filling

• Peel the onion and garlic and roughly chop. Roughly chop the mushrooms and walnuts/pecans. Drain and rinse the lentils. Into a food processor add all the ingredients and blend until cohesive but still with a little texture. It should feel like a thick paste.

Cook the filling to evaporate some water

• Into a large pan add 30ml (2 tbsp) of oil and fry the filling for 3–4 mins, stirring regularly to brown and cook off some of the water in order to concentrate the flavours and texture.

Stuff the pita

• Quarter the pitas if large and if smaller cut in half and spread the filling evenly into each pocket. Carefully open the pockets and spread about 30g (2 tbsp) of the filling into each. Use the back of a spoon to flatten the filling so it reaches the very edges of the pita.

Crisp the sides

• Brush with olive oil and fry each side until golden and shattering. Lay the pitas flat in the pan. Brush the top side with olive oil, then flip. Brush the other side. Cook for 3–4 minutes per side, pressing down with a spatula, until the bread is dark golden and very crispy.

Sear the open edge

• Cook the “meat” side first to seal the filling and create a crust. Heat a large non-stick pan over medium-high heat with a splash of oil. Place the pita quarters in the pan upright, with the exposed filling touching the pan. Press down gently for 2 minutes until the filling is browned and “sealed.”

Make the dip and serve

• Whisk the tahini sauce until creamy and serve alongside the hot pitas. Whisk the tahini, lemon juice, yoghurt and garlic powder. Gradually add warm water one tablespoon at a time until it reaches a smooth, drizzling consistency. Serve the Arayes hot, dipped straight into the tahini sauce.

Serving Suggestion

• The Fresh Balance: Serve these with a side of fresh parsley and red onion salad tossed in sumac. The acidity of the salad perfectly balances the rich, nutty flavor of the walnut and mushroom filling.

Blend:

• Add all oat ingredients to a blender and blend until smooth and creamy.

Chill:

• Pour evenly into 2 jars or containers. Cover and refrigerate for at least 4 hours or overnight. It will thicken up nicely.

Make the chocolate shell:

• Melt the chocolate gently (microwave in short bursts or over a bain-marie).

Stir in the coconut oil if using.

• Let it cool slightly (so it’s not piping hot).

Create the shell:

• Pour a thin layer of melted chocolate over each jar.
• Tilt or swirl to spread evenly across the top.
• Place in the fridge for approx. 10 minutes until it hardens into a shell.

To serve:

• Crack the chocolate layer with a spoon and dig in.

Prep your veg

• Finely slice the cabbage into long strips. Cut the carrot into matchstick-sized pieces (julienne). Finely slice the scallions and roughly chop the coriander.

Cook the noodles

• Cook the noodles according to the pack instructions. Once cooked, drain and rinse to remove excess starch so they don’t stick together.

Make the sauce

• Finely dice or grate the garlic and ginger. Add to a bowl with all remaining sauce ingredients and mix well until smooth and combined. Taste and adjust seasoning if needed.

Cook the veg

• Heat a large frying pan or wok on high heat. Once hot, add 1 tbsp oil along with the carrot, cabbage, scallions, and a generous pinch of salt. Cook for 4–5 minutes, stirring occasionally.

Add noodles & sauce

• Add the cooked noodles and sauce to the pan. Mix well and heat through. Taste and adjust seasoning—add more tamari, lime juice, salt, or a pinch of chilli if you like more heat.

Garnish & enjoy

• Serve topped with chopped coriander, pickled red onion, and roasted peanuts.

Prepare & Roast the Sweet Potatoes

• Preheat the oven or air fryer to 200°C.
• Cut the sweet potatoes into small bite-sized cubes, then toss with the olive oil and a generous pinch of salt.
• Roast for 25 minutes, until soft and slightly charred around the edges.

Make the Sweet Potato & Black Bean Filling

• Drain and rinse the black beans until the water runs clear, then add to a large bowl.
• Dice the tomatoes and finely chop the coriander. Add both to the bowl with a pinch of salt.
• Add the roasted sweet potatoes, ground cumin, ground coriander, smoked paprika and lime juice. Roughly mash everything together.
• Taste and adjust the seasoning with more salt, pepper, lime juice or chilli if desired.

Make the Guacamole Cream

• Add the avocado flesh, yoghurt, coriander, red onion, lime juice, garlic powder and salt to a blender.
• Blend until smooth and creamy. Taste and adjust with more salt, lime juice, chilli powder or black pepper if needed.

Fill & Fry the Tacos

• Fill each taco with the sweet potato and black bean mixture. Top with pickled red onions and fresh coriander.
• Fold over and cook in a hot pan until golden on both sides.

Blend the dough base

• Blend the cashew nuts until they reach a bread crumb like consistency. Add the 80g dates, 30ml oat milk, 1 tsp vanilla, and salt. Process until the mixture clumps together. Move the dough to a bowl and fold in the 50g chocolate chips by hand.

Create the chocolate base

• Melt the chocolate and coat the bottom of the moulds to create the first layer. Melt the 200g chocolate chips using a bain-marie or 30-second bursts in the microwave. Spoon a small amount into each of the 12 mould cavities (filling about ¼ of the way). Freeze for 10 minutes until firm.

Add the cookie dough layer

• Press the cashew dough onto the set chocolate, leaving room for the filling. Take small pinches of the cookie dough mixture and press them firmly onto the set chocolate in the moulds. You want this layer to reach about ⅔ of the way up the cavity, making sure to leave a flat surface for the nut butter.

Add the nut butter center

• Spoon a layer of smooth nut butter over the dough for a creamy surprise. Divide the 100g peanut butter between the 12 moulds, smoothing it out with the back of a teaspoon. Leave about 2–3mm of space at the very top of the mould to allow for the final chocolate seal.

Seal and set

• Top with the remaining chocolate and chill until completely hardened. Pour the remaining melted chocolate over the nut butter layer until the moulds are full. Sprinkle with flaky sea salt while the chocolate is still wet. Place in the fridge for at least 20 minutes (or the freezer for 10) before popping them out of the moulds.

Tips

• Nut Butter Tip: If your peanut butter is too thick to pour, warm it in the microwave for 10 seconds so it levels out smoothly in the mould.
• Storage: These are best kept in the fridge in an airtight container; they will stay fresh and “snappy” for up to 2 weeks.

Prepare the tin and rhubarb

• Preheat the oven to 180°C (160°C fan). Grease a 20cm round cake tin (or use an ovenproof skillet). Melt the butter with the sugar in a pan and simmer for about 2 minutes, until slightly thickened and lightly pink. Pour this syrup into the base of the tin. Scatter over the flaked almonds, then arrange the rhubarb pieces neatly on top, fitting them snugly together.

Combine the dry ingredients

• In a large bowl, whisk together the ground almonds, sieved flour, caster sugar and a pinch of salt. Whisking helps break up any clumps and keeps the sponge light rather than dense.

Mix the wet ingredients

• In a separate jug, combine the melted butter, water and almond extract. Stir well until fully mixed.

Form the batter

• Pour the wet mixture into the dry ingredients and fold together using a spatula until smooth, thick and glossy. The batter should be scoopable, with no streaks of flour remaining.

Bake and turn out

• Gently spoon the batter over the rhubarb, smoothing the top without disturbing the fruit. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to rest in the tin for 5–10 minutes, then run a knife around the edge and carefully turn it out onto a serving plate.

• Preheat the oven to 180°C (350°F). Line a brownie tin (approx. 23x23cm / 9×9 inch) with baking parchment.
• In a large bowl, mix together the almond flour, oats, maple syrup, plant milk, and almond extract until smooth. Pour into the prepared tin and spread evenly.
• In a separate bowl, stir together all filling ingredients until a thick, spreadable paste forms.
• Drop spoonfuls of the filling over the base. Sprinkle with flaked almonds and lightly press them in. Drizzle with maple syrup.
• Bake for 35–40 minutes until golden brown and set. Allow to cool fully before slicing into 16 squares.

Sauté the base flavours

• Heat 1 tbsp olive oil (15 ml) in a large saucepan over medium heat. Trim the root from the leek, slice it in half lengthways, wash well and finely slice. Peel and finely chop the garlic and ginger. Finely slice the ½ red chilli.
• Turn the heat up slightly and add the leek, garlic, ginger and chilli to the pan. Cook for 2 minutes, stirring, until fragrant and softened.

Sweat the vegetables

• Add 100 ml vegetable stock (about ⅓ cup) and place a lid on the pan. Let the vegetables sweat for 2–3 minutes.

Add the vegetables

• Slice the courgette into small bite-sized pieces and add to the pot along with the 150 g frozen peas (1 cup). Let the stew simmer for about 5 minutes until the vegetables are tender.

Add the broth and beans

• Pour in the remaining vegetable stock to make 1 litre total (4 cups). Drain and rinse the cannellini beans and add them to the pot. Bring to a gentle simmer.

Add the greens

• Remove the tough stems from the kale and tear or slice the leaves into bite-sized pieces. Stir into the stew and cook for 2 minutes until wilted.

Add the miso for depth

• Ladle some hot broth into a small bowl and whisk with the miso (18 g / 2 tbsp) until smooth. Stir this mixture back into the stew.

Finish and serve

• Finely zest half the lemon into the stew, then squeeze in the juice of half the lemon (about 15 ml / 1 tbsp). Add the tamari or soy sauce.
• Taste and adjust seasoning as needed.
• Serve hot with toasted sourdough bread.

Prep the loaf:

• Slice the top off the sourdough loaf and set it aside. Scoop out some of the soft interior to create a hollow cavity for the filling.

Cook the tofu:

• Slice the tofu and fry in 1 tbsp olive oil over medium heat until golden. Add the tamari and cook for another 1–2 minutes until nicely coated. Set aside.

Dress the beetroot:

• In a small bowl, mix the olive oil, vinegar, maple syrup, salt, and pepper. Toss the sliced beetroot in the dressing.

Assemble the sandwich:

• Start layering inside the hollowed loaf spread a generous layer of hummus on the base, add the fried tofu, layer in sliced cucumber, vegan cheese, spoon over basil pesto, add dressed beetroot and finish with mixed leaves

Finish the lid:

• Spread sundried tomato pesto on the inside of the “lid” of the loaf, then place it back on top.

Serve:

• Press down gently, then slice into 6 thick wedges and serve.

Blend:

• Add all oat ingredients to a blender and blend until smooth and creamy.

Chill:

• Pour evenly into 2 jars or containers. Cover and refrigerate for at least 4 hours or overnight. It will thicken up nicely.

Make the chocolate shell:

• Melt the chocolate gently (microwave in short bursts or over a bain-marie).
• Stir in the coconut oil if using.
• Let it cool slightly (so it’s not piping hot).

Create the shell:

• Pour a thin layer of melted chocolate over each jar.
• Tilt or swirl to spread evenly across the top.
• Place in the fridge for ~10 minutes until it hardens into a shell.

To serve:

• Crack the chocolate layer with a spoon and dig in

Tips to level it up:

• Add a layer of nut butter under the chocolate for a “snickers” vibe
• Sprinkle a pinch of flaky sea salt on the chocolate before it sets
• Stir in some protein powder or hemp seeds for extra fuel

Sear the tofu steaks

• Slice the 200 g tofu into thin triangular “steaks”. Heat 1 tbsp olive oil (15 ml) in a large frying pan over medium heat. Add the tofu and cook for 3–4 minutes per side until golden.
• Drizzle over 2 tbsp tamari (30 ml) and turn the tofu so the pieces are well coated. Remove from the pan and set aside.

Prepare the salsa ingredients

• Drain and rinse the black beans and drain the sweetcorn. Dice the red pepper into small pieces.
• Trim and finely slice the spring onions (we like to slice them at a 45° angle) and separate the green parts from the white parts. Finely chop the coriander stalks and set the leaves aside for later.

Cook the black bean salsa

• Using the same pan, add the diced pepper, the white parts of the spring onions, and the chopped coriander stalks. Cook for about 2 minutes.
• Add the black beans, sweetcorn, smoked paprika, ground cumin, chilli powder, and sea salt. Stir well and cook for 2–3 minutes until heated through. Squeeze in the juice of the lime.

Prepare the toppings

• Slice the avocado. Roughly chop the reserved coriander leaves.

Build the burrito bowls

• Divide the 200 g cooked quinoa (about 1 cup) between two bowls to create a base. Spoon over the warm black bean salsa, then add the sliced avocado and the seared tofu steaks.

Finish and serve

• Sprinkle with the chopped coriander leaves. Add a spoon of sweet beet hummus or pickled red onion if using, and serve immediately.