1. Preheat oven to 200oC/392oF

   Mix all the ingredients for the meatloaf in a large bowl. Once it comes together use your hands to firmly combine the ingredients. You want to gently squeeze the mince with the other ingredients so the liquid soaks into the breadcrumbs and helps it bind.

   Place on a lined/oiled baking tray and shape into a loaf. Drizzle with a little oil and bake for 25-30 minutes.

   Mix the gravy, cranberry and water to form a thick glaze. Remove from the oven and spoon/brush the glaze over the loaf. Pop back into the oven for another 10 minutes.

   Serve with roast veggies and gravy. Enjoy!

1. Preheat oven to 180oC/356oF

   Make your pastry or if using shop bought let it sit at room temperature for 20 minutes.

   Using a large loose base flan tin line the tin with the pastry. Trim the sides with a knife and fork the base (stops it rising). Pop back in the fridge for half an hour while you make the filling.

   Heat 1 tbsp of oil in a pan and add the pear, garlic and onion. Fry on a medium heat for 4-5 minutes. Add the vinegar and sugar and cook for 2-3 minutes to caramelise the everything.

   Remove the tin from the fridge the and spoon in the cheese & cranberry. Sprinkle over the sage, salt and pepper. Add the pear and onion then pour over any liquid in the pan.

   Making sure everything is evenly spread bake for 35-40 minutes.

   Remove carefully from the oven and let the tart rest for 5 minutes before serving.

   Serve with your roast dinner or great with a side salad. Enjoy!

1. Preheat oven to 190oC/374oF

   Add all the ingredients (apart from the breadcrumbs and glaze mix) into your blender. Do in batches if your blender is smaller than mine.

   Blend until coarsely chopped (don't over blend the ingredients). Add the breadcrumbs and blend briefly until combined. Using a loaf tin (lined with parchment paper) pour in the loaf mix and spread evenly.

   Pop in the oven for 35-40 minutes.

   Carefully remove from the oven and spoon over the glaze. Pop back in the oven for another 20 minutes.

   You can serve immediately but it won't slice. Allow the loaf to sit in the tin for 20-30 minutes to set. Remove from the tin and let it rest for another 30 minutes. Slice and reheat in the oven or microwave. 15 minutes in the oven on the same heat. 2-3 minutes in the microwave.

   Enjoy with lots of veggies and gravy.

1. Preheat oven to 230oC/450oF

   To a saucepan add the water and bring to the boil.

   Add the stock cube and gently whisk in until dissolved.

   Add the polenta and whisk continually to stop it sticking together.

   Reduce the heat and simmer until cooked (see pack instructions). Whisk occasionally.

   Oil a baking tray or coat with parchment paper. Add the polenta and spread evenly to form the base. You'll want it quite thin, around 1cm. Pop in the fridge for an hour to set.

   Remove from the fridge and coat the top of the base with a little oil (this helps it crisp slightly). Pop in the oven for 20 minutes to semi cook.

   Taking care to remove from the oven place on a heat proof surface. Add the tomato sauce and pizza toppings. Add a generous portion of cheese, drizzle with more oil and bake for 12-15 minutes until the cheese has melted.

   Serve immediately taking care to remove the pizza from the tray. I used a spatula. Enjoy!

1. Fry the onion, garlic, peas and carrot in a pan with a little oil on a medium heat for 3-4 minutes.

   Add the lentils and tomatoes, turn up the heat and stir together.

   Add the herbs, puree, salt and pepper and stir again.

   Bring to a simmer and turn down the heat. Simmer for 10 minutes stirring occasionally.

   While the sauce is simmering get your pasta cooking so it's ready at the same time.

   Serve with the pasta and top with nutritional yeast or vegan Parmesan. Enjoy!

1. Place all the yolk ingredients into a blender and blend briefly until combined. Pour into a saucepan with the heat on medium. Gently whisk the yolk and wait for it to simmer. Simmer for 1 minute until thickened and turn off the heat. Pour into a bowl to cool and set.

   Rinse your blender and place all the white ingredients into it and blend for a couple of minutes. This part takes a little effort as the tofu needs to liquidize. I shook my blender cup to get everything combined and carried on blending. You want to end up with a thick, creamy mixture.

   Using poaching moulds or an egg poacher oil the cups to stop the egg sticking. Spoon 2-3 tablespoons of the white into the cups then using the spoon make a little well in each egg. Make sure you leave a base of white or the yolk will leak out (see video).

   Give the yolk a good mix and spoon in 1 tablespoon of the mix into the well of the egg white. Cover with a little of the white so no yellow can be seen.

   Bring to a simmer a pan filled with about 2 inches of water (enough to come up halfway of the poaching cups). Place the egg cups into the water and turn down the heat to a very gentle simmer. Cover with lid and simmer for 10 minutes.

   While the egg is poaching you can prepare the toast and other bits for your breakfast.

   After 10 minutes gently remove the egg cups from the water and using a dessert spoon, spoon out the eggs onto your toast. Serve immediately. Enjoy!

1. Make sure your sausages are cooking and will be ready at the same time as your beans.

   Fry the onion and garlic in a little oil for a couple of minutes to soften.

   Pour in the tomatoes and turn up the heat, you want it to simmer. Add the salt, pepper, herbs and paprika. Add the drained beans and stir into the sauce.

   Simmer for 10 minutes stirring occasionally.Serve with freshly toasted buttered bread and your sausages. Enjoy!

1. Preheat oven to 200oC/392oF

   To a large bowl add the mince, 1/2 the breadcrumbs, garlic, onion, sage, salt and pepper. Using your hands mix everything together. Be sure to use pressure so the breadcrumbs absorb the moisture from the mince to help it bind. Set aside.

   Cut the avocado in half and carefully remove the stone. Peel off the skin.

   Flatten the mince on a chopping board and wrap around the avocado (be careful not to squash the avocado).

   Remember where the centre cut is as you will want to cut through this when it is cooked.

   Mould around the avocado until you cannot see any of the green of the avocado. Using a wooded cocktail stick place though the avocado to show where the top and bottom is.

   Using the rest of the breadcrumbs cover the avocado and place on a baking tray. Drizzle/spray with a little oil and bake for 25-30 minutes until golden brown.

   Carefully remove from the oven and remove the stick. Using an oven glove to hold the avocado cut through the original cut to half the avocado again.

   Fill the centre with your favourite mayo. Serve with salad, chips or potato salad. Enjoy!

Pastry

1. In a large bowl mix the flour, salt and butter with wooden spoon until the mixture comes together.

   Add the sugar, milk and vanilla and using your hands rub the ingredients together and roll into a ball.

   Sprinkle a generous amount of flour onto a clean surface and roll out the pastry to about 1mm in thickness.

   Using a loose bottom baking tin (25cm/9.5") cut around the base and place in the tin. Using the leftover pastry press around the edge of the tin to form a crust.

   Fork the base then cover with parchment paper and baking beads (I used soya beans as don't have beads) bake for 25/30 minutes. Keep and eye on the pastry as you don't want it to burn.

Filling

1. While the pastry is baking empty the evaporated milk, sugar, cornflour, coconut cream and vanilla in bowl. Whisk on a high speed continuously for 20 minutes until thick and creamy.

   Remove the base from the oven (reduce the heat to 150oC) and take off the parchment paper and beads. Pour in the filling and place back in the oven for 35-45 minutes.

   Keep and eye on the tart while it caramelises. You want the filling to bubble and darken without the pastry burning.

   Remove from the oven and allow to cool on a wire rack. Once the tart is cool pop in the fridge and chill for an hour or longer before serving. Enjoy!

Sponge

1. Preheat oven to 180oC/356oF

   Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).

   To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms.

   Set aside for ten minutes for the ingredients to soak up the liquids. After ten minutes give the mix another few stirs and pour into a lined/oiled cake tin 7/8" .

   Pop in the oven for 25-30 minutes. Carefully remove from the oven and allow to cool in the tin for 20 minutes on a wire rack. Remove from the tin and allow to fully cool before before cutting into fingers.

Trifle

1. Bake sponge first or use a shop bought one.

   Cut sponge into large fingers and layer in the base of a glass dish. Add some chopped strawberries.

   Prepare your jelly and pour over the sponge and fruit. Place in the fridge to set. Mine took around 3 hours.

   In a saucepan add the custard and white chocolate. Heat gently until the chocolate has melted. Pour over the set jelly and place back in the fridge for a further 3+ hours to set.

   Once the custard layer is set, whip your cream and spread over the top. Decorate with fresh strawberries. Enjoy!

   
   
   

1. Add the chickpeas to a large bowl and crumble in the tofu. Mash the chickpeas with a fork then add the nori, celery, sweetcorn, onion, garlic, 'tuna', gherkin, vinegar, miso, capers, mustard, salt, pepper and lemon juice. Mix together coating all the ingredients. now add the mayo then mix in. Pop in the fridge to chill for at least 30 minutes. Enjoy!

   
   
   

1. Preheat oven to 200oC/392oF

   Soak the kebab sticks (if wooden) in water for an hour to stop them burning.

   Oil a baking tray and thread the veg and 'chicken' onto the skewers.

   Drizzle/spray with a little oil and a sprinkle of salt.Bake for 25-30 minutes.

   Satay sauce

   To a saucepan add the milk, soy sauce, curry powder, juice, peanut butter and maple syrup. Stir continually on a medium heat until the sauce simmers.

   Add a little water if sauce is too thick. Lower the heat and simmer for 10 minutes stirring occasionally.

   Remove the skewers from the oven and place on a plate. Pour over the satay sauce and serve while hot. Enjoy!

1. preheat oven to 180oC/356oF

   Fry the chopped onion and garlic in a little oil for 3-4 minutes. Turn off the heat and leave to one side.

   To your blender/food processor add the tofu, milk, salt, pepper, tahini, turmeric, corn flour & nutritional yeast. Blend until you have a lump free mix. You may have to add a little more milk if the mix is too thick.

   Pour into a large bowl & add the fried onion, garlic, sliced tomatoes & grated cheese. Stir together to combine everything.

   Using a lined/oiled muffin tin pour in the mix to the top. Add little cheese and decorate with a slice of tomato.

   Bake for 25-30 minutes. Frittatas will rise while cooking but shrink back down slightly when removed from the oven.

   Allow to cool for 20 minutes or longer before carefully removing from the tin. I found a plastic spatula around the sides to loosen the frittatas helps.

   Serve hot or cold with salad. Enjoy!

1. To a frying pan with a little oil (on a medium heat) add the chopped onion and garlic. Fry for 2-3 minutes.

   Add the sliced mushrooms and fry for another 4-5 minutes to soften and brown slightly.

   Pour in the cream, salt, pepper, mustard and nutritional yeast. Stir together and simmer for for 10 minutes.

   While the mushrooms simmer cook your pasta.

   Add the drained pasta and stir in covering in the sauce. Serve straight away topped with a little fresh parsley. Enjoy!

1. Preheat oven to 190oC/374oF

   To your food processor add the chickpeas, spices, salt, pepper, parsley, flour, onion, garlic & lemon juice.

   Blend until all the ingredients are coarsely chopped. You may need to use a spatula to scrape off from the sides (see video).

   Line a baking tray with parchment paper and a little oil (helps the falafels to brown). Using a dessert spoon scoop out 2 spoonfuls and mould into a thick, small disc (see video).

   Place on the baking try and repeat. You should get 5-6 falafels.Spray/brush with a little oil and bake for 25-30 minutes until golden brown. Serve hot or cold.

   Great with houmous, plain yoghurt, sour cream or guacamole.

   
   
   

1. Preheat oven to 180oC/356oF

   Place the bread in your blender/food processor and blend briefly until you have breadcrumbs. Set aside.

   To your clean, empty food processor add (save a handful for the end) the beans, curry powder, garlic, onion, carrot, peas, salt and pepper. Blend to chop and combine the ingredients. I like the nuggets chunky so left the mixture coarsely chopped.

   Transfer into a large bowl and add the breadcrumbs and the handful of ingredients you didn't blend. Mix together with a spoon then use your hands to bring the mixture together. The liquids from the veg will soak into the breadcrumbs and help the nuggets set.

   Shape into nuggets (6 large or 12 smaller) and place on an oiled baking tray. Bake for 20-25 (15-20 for smaller nuggets) minutes until golden brown.

   Remove from the oven and allow the nuggets to sit for a few minutes to set. If you remove too quickly they will fall apart.Serve with your favourite dip or sauce. Enjoy!

   
   
   

1. Open the tin of banana blossom and drain off the liquid.

   In a large bowl add the lemon juice, water, vinegar, salt & nori. Mix together then add the banana blossom. Coat in the liquid and let marinate for 1 hour or longer.

   In a clean bowl add the dry batter ingredients and mix together. Pour in the beer/water and whisk to a batter.

   Heat 500ml of vegetable oil in a pan on a high heat. Drop a small bit of batter into the oil and if it bubbles and crisps its ready (see video).

   Coat the banana blossom in batter and carefully drop into the oil. Repeat with the rest of the blossom. Cook for 3-4 minutes then turn and cook the other side for another 3-4 minutes until golden brown.

   Using tongs remove from the pan and let any excess oil drain off. Place on kitchen towel to soak up even more oil.

   Serve with chips and tartare sauce. Enjoy!

1. Method

   Mix all the dry ingredients in a bowl.

   In a separate bowl pour in the milk and then add (approx) 80% of the dry mix.

   Whisk until you have a batter. Coat the 'chicken' in the batter then coat in the dry mix, repeat by dipping in the batter and then the dry mix. Set each piece aside ready to cook.

   On a high heat in a pan get the oil to a very hot temperature. Test the oil by dropping a little of the batter in the oil and it should bubble and cook very quickly.

   Carefully place each dipper into the oil and cook for 3-4 minutes until golden brown. Turn the dippers and cook the other side for another 2-3 minutes.

   Place a couple of sheets of kitchen towel on a plate and remove the dippers from the oil (allowing any excess oil to drain off). Place the dippers on the towel to soak up even more oil. Serve immediately with BBQ sauce. Be careful as they will be VERY hot! Enjoy

1. To your blender/food processor add the banana, salt, spices, milk and flour.

   Blend for 30 seconds to make a thick batter. Stir in the carrot, walnuts and sultanas (do not blend).

   Heat a small amount of oil in a frying pan on a medium heat and pour in the batter to make 3-4 pancakes. Cook for 1-2 minutes then flip and cook the other side.

   Serve with dairy free yoghurt, fruit, maple syrup and nuts. Enjoy!

1. Add 1 tbsp oil to a frying pan on a medium heat. Fry the onion, garlic and pepper for 3-4 minutes to soften.

   Add the tomatoes, beans, chilli, cumin, salt & pepper. Mix together and bring to a simmer. Add the gravy granules and stir in. Simmer for 10 minutes (stirring occasionally).

   Serve with rice, tortilla chips, guacamole & plain dairy free yoghurt.

1. Add 2 tbsp of oil to a large pan and put on a low-medium heat.

   Add the onion and garlic and fry for a few minutes to soften.

   Add the curry powder and ginger and stir in. Let the spices fry with the onion and garlic to bring out the flavours.

   Add the chickpeas, lentils and chopped tomatoes. Stir in so everything is covered in the curry sauce. Pour in the water and simmer for 10 minutes stirring occasionally.

   Add the yoghurt and stir in, simmer for a few minutes and it's ready to serve.Serve with rice and a spoonful of yoghurt on top of the curry.

1. Preheat the oven to 200oC/400oF. Pop the oven on 20 minutes before the second hour of rising is up.

   Mix the yeast with the warm water and set aside for a few minutes.

   In a large bowl mix the flour and salt. Pour in the yeast and water mix and the oil. Bring the ingredients together with a spoon then using your hands work the dough into a ball. If the dough is too sticky add a little more flour (it should hardly stick to your hands).

   On a clean work surface sprinkle some flour and knead the dough for 10 minutes. Sprinkle more flour in the mixing bowl (no need to clean) and place the dough in the bowl. Cover with warm, damp tea towel. Leave for one hour in a warm place to rise.

   When the hour is up sprinkle a little flour on a clean work surface and knock out the air from the dough and shape back into a ball. Using a knife make a few cuts along the top and sprinkle with flour. Place on an oiled baking tray and pop back in the warm place (no need to cover) for another hour to rise.

   Place in a preheated oven and bake for 30-35 minutes. The loaf should be golden brown and if you tap it with a spoon it should sound hollow.Leave to cool on a wire rack and serve warm with vegan butter.

   The bread will keep for a couple of days wrapped in paper in cool dark area. Enjoy!

1. In a large pan heat 1 tbsp oil on a medium heat.

   Add the onion, garlic and celery. Fry for a few minutes to soften the veg.

   Add the frozen veg and stir in.

   Add the tomatoes, herbs, spices and stock. Bring to the boil and simmer for 10 minutes.

   Warning: Soup will be VERY hot!Serve with fresh bread. Check out my recipes for bread on youtube and my website.

Sponge

1. Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).

   To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms. Set aside for ten minutes for the ingredients to soak up the liquids.

   After ten minutes give the mix another few stirs and pour half into 2 lined/oiled cake tins 7/8". Pop in the oven for 25-30 minutes.

   Carefully remove from the oven and allow to cool in the tins for 20 minutes on a wire rack. Remove from the tins and allow to fully cool before frosting.

Frosting

1. In a large bowl add the icing sugar, vanilla, butter and milk. Mix together then use an electric whisk to completely combine all the ingredients.Spread a layer of jam over the sponge and then a layer or frosting. Place the second sponge on top and add another layer of frosting. Keep in the fridge as the frosting can melt in warm temperatures. The cake will last a week if kept in the fridge.

1. Preheat oven to 150oC/302oF

   Method

   Mix the flour, salt and sugar in a large bowl. Add the butter, vanilla and food colouring and mix together. Once a dough starts to form use your hands to rub the butter into the flour. Add a little more flour if the dough is sticky. Roll into a ball and set to one side.

   On a clean work surface sprinkle a little flour and roll out the dough. Keep it about 1cm thick or a little thicker. Cut into fingers or use a biscuit cutter and place the biscuits on a baking tray covered with parchment paper.

   Bake for 35-40 minutes. Keep and eye on the shortbread after half an hour as they can burn very quickly.

   Remove from the oven and allow to cool for half an hour before removing from the baking sheet. Great served with a cup of tea or coffee.

   Enjoy.

1. You can make one big meringue or smaller ones. I made 4 5" meringues with 1 can of chickpeas.
   
   Serves 4-8 people depending on fillings and size of the meringue.
   
   Preheat oven to 120oC/248oF (very important to preheat to the right temperature)
   
   Method
   Drain the liquid from a can of chickpeas. Pour into a large bowl and whisk on a high setting until it becomes thick and forms peaks. This can take 15-20 minutes (be patient, it's worth it).
   
   Gradually pour in the sugar and cream of tarter and keep whisking for a few minutes. You want a light, fluffy, glossy mix that forms peaks.
   

   
   
   

2. On parchment paper draw around a plate (I used 5" plates which made 7" meringues) Turn over paper (to stop the ink touching the meringue and place on a large baking tray. The meringues get bigger so be sure to keep a good 3-4" between the meringues.
   
   Place in the oven and leave for 90 minutes. DO NOT open the oven to look at them during this time. After the 90 minutes are up turn off the oven leaving the meringues inside. As the oven cools it takes any moisture out of the meringues and will keep them crisp. After an hour remove from the oven and remove from the paper.
   
   You can make a pavlova like I did (filling the meringue with whipped cream and topped with fruit) or get creative. I was originally going to make smaller ones and place one on top of the other with a cream center.
   
   My top tip is to eat the meringues on the day you bake them as they can go soft. I stored this one in the fridge for a few hours and it was fine when I served it. Enjoy!

   
   
   

1. Serves 1-2

   
   
   Preheat oven to 220oC/428oF

   
   
   Warm the milk slightly in the microwave and stir in the yeast. Add the salt, oil and sugar and stir again. Set aside for a few minutes for the yeast to activate.
   

   
   Mix the flours in a large bowl then slowly add the milk mixing with a spoon. Once the dough comes together use your hands to shape into a ball.
   

   
   Sprinkle a little flour on a clean work surface. knead the dough for 4-5 minutes. Oil a bowl and place the ball of dough in the middle. Cover with a damp tea towel and set aside to rise for one hour.
   

   
   After an hour remove the dough and place onto a floured surface. Roll into a circle and place on a floured oven tray. Shape the pizza and fold/pinch the edges to make a crust.
   
   Stab the centre of the base with a fork several times to remove any air. This stops the middle rising while it cooks.
   

   
   Add the tomato sauce and spread thinly over the base. Add your favourite toppings then sprinkle with cheese.
   

   
   Bake for 15-20 minutes until the base is golden brown.
   

   
   Finish with black pepper and fresh herbs. Enjoy!

1. To a large bowl pour in the cream, vanilla and sugar. Whisk for a few minutes until it starts to thicken. Now add the cheese and whisk until combined.
   
   Making sure your coffee is cool add the brandy and give it a stir.
   
   Dip the sponge briefly in the coffee and then place in the base of each glass.*
   
   Add a layer of cream then repeat with another dipped sponge. Top with cream and dust with cocoa powder.
   
   I highly recommend setting the desserts in the fridge for at least two hours. This will make sure the dessert is cold and the flavours have been absorbed into the cream and sponge.

   *To make your own sponge use my Coffee & Walnut recipe but use half the mixture & substitute the coffee for 1 tsp vanilla extract.

The Joint

1. Preheat oven to 180oC/356oF

   To a blender/food processor add the chickpeas, nutritional yeast, salt, pepper, paprika, garlic, tomato puree, mustard, beetroot, juice, Marmite, coconut oil, soy sauce, gravy and stock.

   Blend until you have a lump free sauce (a few small lumps are fine). You might have to use a spatula to wipe the sides to make sure everything is combined and blended.

   Weigh out the vital wheat gluten flour in a large bowl and pour in the sauce. Mix thoroughly with a wooden spoon then use your hands to knead all the ingredients together.

   Turn out onto a clean surface and knead for a couple of minutes. Shape into a joint and wrap in tin foil.

   Steam for 45 minutes.

   Remove the foil and score with a knife a few times (see video).

   
   
   

Glaze

1. Mix all the glaze ingredients together and pour over the joint.

   roast for 40-45 minutes.

   Serve as a centerpiece for your roast dinner. Carve off slices as you would a regular joint. Enjoy!

   
   
   

Sponge

1. Preheat the oven to 180oC/356oF

   Mix the milk and vinegar/juice and set aside for 15 minutes (the acid in the vinegar/juice reacts to the proteins in the milk and sours it) Makes butter milk.

   Meanwhile mix the flour, salt, chia seeds, baking soda & powder in a large bowl.

   Add the instant coffee to the milk mix and stir until dissolved.

   Pour into the bowl with the flour and add the oil and vanilla. Mix until everything is combined.

   Add the sugar and fold into the cake batter.

   Pour equally into 2 lined cake tins (7") and bake for 25 minutes.

   Once the 25 minutes is up leave to cool on a wire rack for half an hour or more.

   Gently remove from the tins and remove any parchment paper. Leave to cool fully for a couple of hours.

Frosting

1. Add all the ingredients to a large bowl and carefully whisk until you have a thick frosting. If you find the mix too thick add a little more water, 1 tbsp.
   

   Decorate the cake with the frosting and walnuts. Enjoy!

1. Add all the ingredients to a blender/food processor and blend briefly until you get a spreadable pate. You will probably have to wipe the sides with a spatula a couple of times to make sure all the ingredients are combined.
   
   Transfer to ramekins to serve individually or to a tub and store in the fridge. Best served with toasted sourdough or gluten free bread.

1. Preheat oven to 180oC/356oF

   To a blender/food processor add the banana, milk, vanilla and syrup. Blend until you have a thick lump free cream. If you don't have a blender mash the banana then mix the rest of the ingredients by hand.

   Add the flour, salt, cinnamon, baking powder, soda and cacao. Blend again until combined.

   Grease/line a muffin tin and pour in the mixture to the top of each well.

   Bake for 20-25 minutes until firm.

   Leave to cool for 30 minutes before removing from the tin as they can fall apart.

1. Bring a pan of water to the boil while you prepare the sauce.

   Fry the onion and garlic in a little oil until softened. Pour in the cream, mustard, nutritional yeast, salt and pepper. Simmer for a few minutes.

   Add the gnocchi to the boiling water and follow cooking instructions.

   Add the spinach, walnuts, Sheese and cooked gnocchi to the cream sauce. Stir until combined then pour into an oven proof dish, sprinkle with a little more Sheese and walnuts.

   Bake for 20-25 minutes. Serve with salad and garlic bread.

1. Mix all the ingredients together in a large bowl. Let the mince mix sit in the fridge (covered) overnight or at least one hour to soak up the flavours.

   Shape 6 koftas around the skewers. Press the mix firmly around the skewers to stop them crumbling when cooking.

   Cook on the BBQ for 15-20 minutes (turning occasionally) until golden brown.

   Alternatively fry in a little oil for ten minutes. Turning to cook eat side.

   Bake in the oven 180C for 20 minutes.

   Serve with vegan sour cream or dairy-free plain yoghurt.

   
   
   

1. Prepare the pasta in a saucepan and allow to cook while you're making the sauce.

   Heat 1 tbsp oil in a large frying pan on a medium heat. Add the chopped onion and fry for 3-4 minutes to soften.

   Add the garlic and stir in. Now add the sliced 'bacon' and cook for a couple of minutes. Stir in the frozen peas and cook for a couple more minutes.

   Pour in the cream, mustard, nutritional yeast, salt, pepper & paprika. Simmer for 2-3 minutes stirring occasionally.

   Add the cheese and give it a good stir. Add the black salt (optional) and one final mix.

   Drain the cooked pasta and add to the sauce. Coat the pasta in the sauce and it's ready to serve.

   I love to add a little grated Parmesan (Violife), fresh parley and a pinch of paprika. Serve as it comes or with garlic bread. Enjoy!

1. On a very low heat warm the cream, vanilla extract and add the salt. When the cream it hot add the chocolate (break into smaller pieces) and keep stirring until melted.

   Pour into a bowl and allow to cool for about 20 minutes. Pop in the fridge for around 4-5 hours (or overnight) until its set.

   using a tablespoon scoop out some of the chocolate and roll into a ball. Roll in cocoa powder and set aside. Repeat until you have no truffle mix left. Store in the fridge for up to a week. Enjoy!

1. Heat the oil in a frying pan and fry the onion for 3-4 minutes to soften. Add the mince and cook for a few minutes until it's brown.

   Add the garlic, chilli powder, cumin, coriander, salt and pepper. Stir together to coat the ingredients.

   Sprinkle over the flour then mix together.

   Pour in the stock stirring continuously to avoid lumps.

   Now add the chopped tomatoes, celery, pear, kidney beans, bay leaf & tomato puree. Stir everything together then add the oregano. Mix and cover on a low heat to simmer for ten minutes.

   After 10 minutes add the chocolate, mix in and cover for another ten minutes. One final stir and it's ready to serve.

   Best with rice, fresh bread and vegan sour cream. Enjoy!

1. Preheat the oven to 150oC/302oF
   

   In a large mixing bowl add the dry ingredients (flour, baking powder, spices, salt, nuts, dried fruit & sugar). Mix until all ingredients are combined.
   

   Pour in the sherry/milk, vanilla and oil into the dry mix and stir together until you have your cake mix.
   

   Line an 8" cake tin with parchment paper and oil the sides. Pour in the mix and press down so the mixture is divided equally.
   

   Pop into the oven and let it bake for 2 hours. After an hour and a half you might want to check the cake isn't burning. If the top is starting to burn cover with tin foil.
   

   Remove the cake from the oven and allow to cool on a wire rack for a few hours. If using a loose base tin you can remove the tin after an hour so it cools sooner.
   

   Best served with a cup of tea or glass of wine.

Base

1. To a food processor/blender add the nuts and salt. Blend until the nuts resemble large breadcrumbs. Now add the syrup, vanilla and oil. Blend again until all the ingredients are combined.

   Using mini loose bottom tins add about 2 tsp of the mixture and press down with a spoon or shot glass. Set aside while you make the topping.

Filling

1. Drain the cashews and them to a blender. Also add the orange juice, oil, syrup, vanilla and spirulina (do not use too much or the cheesecakes will be dark green).

   Blend until you have a thick, lump free cream. This may take a few minutes depending on your blender. Scrape the sides and blend again if you have any lumps.

   Stir in the zest and chopped nuts. Now pour equally into each tin over the base. Freeze for at least two hours to set.

   Remove from the tins while still frozen so they keep their shape. Store in the fridge.

   I decorated mine with dried orange, whole pistachios and a sprinkle of cinnamon. Enjoy!

1. Drain the liquid from the chickpeas. This should be about 3/4 – 1/2 cup of liquid. Add to a large bowl with the cream of tartar. Whisk for 5 minutes continuously until its thick and fluffy.

   Add the sugar. Whisk for another 5 minutes until the aquafaba forms stiff peaks.

   Malt the chocolate in a bain marie or slowly in a microwave (10-15 seconds then mix, repeat until melted).

   Pour into the aquafaba and add the milk. Fold them together to form a thick mousse. Its important to fold as mixing will knock the bubbles out of the mousse. Add a handful of cacao nibs or chocolate drops. Fold in then spoon into ramekins.

   Sprinkle the top with nibs/drops and refrigerate for 1 hour (minimum). Serve straight from the fridge. Enjoy!

1. Serves 4-5.

   To a pan on a medium head add 2 tbsp of oil (I use olive) and fry the onions for 3-4 minutes until they are soft and translucent. Add the garlic and heat for a minute then pour in the passata, herbs, salt, pepper and add the stock cube. Keep mixing the soup to combine the ingredients (you want it hot enough to simmer).

   Pour in the cream (save a little to decorate the top) and add the drained mixed beans. Mix together then add the sugar and tomato puree.

   Turn down the heat and simmer for 10 minutes. Serve with a drizzle or cream and fresh basil. Enjoy!

Filling

1. Preheat oven to 180oC/355oF.

   Brush an oven proof dish with a little of the vegan spread and set to one side.

   Core the apples and pear then cut into thin slices. I like to leave the skins on but you can remove them. Layer the dish with half the apple, pear, mixed fruit and raspberries. Sprinkle with 1 tbsp sugar (I used coconut) and 1/2 tsp mixed spices.

   Repeat with another layer then set to one side.

Crumble

1. In a mixing bowl add the flour, oats, sugar, salt, spices and spread. Mix together then use your hands to rub the spread into the dry mix. Pour over the fruit and press down gently.

   Bake for 40-45 minutes making sure the top doesn't burn. If it starts to burn cover with tin foil. I like to slow bake the crumble so the fruit steams to cook. To check if it's ready push a kebab/think knife into the centre and it should easily go through. If the fruit is too firm turn down the heat a little and bake for another 5-10 minutes.

   Enjoy with non dairy cream, custard or ice cream.

1. Let the pastry sit at room temperature for 20 minutes so it's easier to mold.

   Cut out two (or more, depending on servings) squares of pastry (approx 14-15cm square). Put 1 tbsp of cranberry sauce in the centre. Roll a sausage into a ball & place on top of the cranberry. Cut a small piece of cheese and place on top of the sausage.

   Like a parcel bring the corners together (see video) and pinch to seal. It should end up looking a bit like a pyramid. Pop on a greased baking tray. Brush with plant milk and bake for 15-20 minutes until golden brown.

   I like to serve with gravy but they're great on their own. Enjoy!

Cream effect on top

1. The best way to get the look of cream on top is to melt white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly.

Filling

1. Pour the drained cashews into a blender and add the milk, vanilla, lemon juice and syrup. Blend until you have no lumps. This can take a few minutes depending on your blender.
   
   Melt the chocolate in a bain marie or gently in the microwave and pour into the cashew cream. Add the brandy and blend for a minute. Give the blender cup a shake (or wipe down the sides) and add the chilli, ginger, salt and cinnamon. Blend again until all the ingredients are combined.
   
   Using a bowl (check the size and capacity) line it with clingfilm. Pour in the chocolate mix and gently shake/tap the sides to remove any air bubbles. Pop in the freezer for at least 3 hours. I left mine overnight. You need it to be semi frozen to add the base.

Base

1. Blend the biscuits to crumbs then add the oil, syrup and vanilla. Blend again until all ingredients are combined.
   
   Remove the pudding from the freezer and cover the bottom with the crumb mix and press down firmly to create a base. Pop back in the freezer for an hour to set.
   
   When you're ready to serve your pudding let it sit at room temperature for 20 minutes to defrost slightly. This will help it come away from the bowl. Place a plate over the bowl and turn upside down. Tap the sides and shake until the pudding comes free from the bowl. Remove the clingfilm.
   
   To get the dripping cream look melt (50g) white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly. Allow the chocolate to set and the pudding to fully defrost for 20 minutes at room temperature. Decorate with holly and red berries.

1. Preheat oven to 180oC/355oF. Serves 4-6

   In jug mix the milks, spices, salt, vanilla and syrup (it doesn't matter if it doesn't mix together fully). Set aside then spread each slice of bread with butter and cut in half.

   Using a medium sized oven proof dish coat with the spread (stops it sticking) then layer the dish with half the slices of bread. Sprinkle over half the almonds and dried fruit. Pour over half the milky mix and repeat with another layer.

   Using your hand or the back of a spoon gently press down the bread so it soaks up the liquid.

   Pop in the oven for 30 minutes or until golden brown. Serve straight away with custard, cream or ice cream.

   
   
   

1. Preheat oven to 220oC/428oF. Serves 3-4
   
   Both versions use the same method.

   Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.
   
   While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.
   
   Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.
   
   Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.

Prep

1. 300g of unsalted raw cashews. Soak overnight in water or for 1/2 hour in just boiled water. Drain before you use them. Divide into 3 equal portions (160g approx per layer)

Base

1. Blend all the ingredients in a food processor until you have a sticky crumb like mixture. Press firmly into a 6/7” loose base cake tin. Use a spoon to start and then the bottom of a glass to get an even finish. Set aside in the freezer to let it set quicker.

Method for all three layers

1. Add the cashews, milk, vanilla and syrup into a blender and blend for a few minutes until you have a lump free cream. If you have trouble with the mixture being too thick to blend add a little more milk. Melt the dark chocolate and add it to the cream. Blend again until combined. Pour over the base and tap the sides gently of the tin to get an even level layer. Make sure the sides of the tin above the dark chocolate are clear or it will effect the look of the finished cake. Pop in the freezer for 45 minutes to set.

   
   
   

White chocolate layer

1. Repeat as you did with the dark chocolate layer, adding the the melted white chocolate after you have blended the cashews and milk. Pour over the semi frozen dark chocolate layer and pop back in the freezer for 30-45 minutes.

Milk chocolate layer

1. Repeat as you did with the first 2 layers. Pop in the freezer for at least an hour to help everything set. Remove from the freezer 20-30 minutes before serving and let it defrost at room temperature. The cheesecake sets really well once removed from the freezer and can be stored in the fridge for up to a week. Decorate with grated chocolate and a drizzle of melted chocolate.

1. Preheat oven 200ºC/392ºF
   
   In a saucepan on a medium heat add the flour, butter, salt, pepper, milk and nutritional yeast. Whisk for a minute until combined. Now add the cheese and whisk again. Add the tomato puree and turn up the heat whisking continuously until you have a thick, creamy, lump free sauce. Turn off the heat and in an oven dish pour in the chickpeas, add the avocado and sprinkle with garlic. Pour over the sauce and top with a generous helping of grated cheese. I like a lot of black pepper so added more before popping in the middle of a preheated oven for 20 minutes.
   
   The dish and contents will be very hot so take care. Serve straight from the dish or with vegetables on the side like I did.

Protein Waffles

1. Method
   Put all the dry ingredients and sultanas in a jug and whisk together. Add the oil, milk and vanilla and whisk until combined, if the batter is too thick add a little more milk. Pour into 2 molds and prepare the chocolate batter.

Chocolate Waffle

Add all dry ingredients, add extra protein powder if you wish. Whisk together then add the wet ingredients and whisk again. Pour into other half of mold and bake in the centre of the oven for 15 minutes.

Crust

1. Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.
   
   Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.
   
   Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.
   
   Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

Filling

1. Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.
   
   Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.
   
   Enjoy!
   
   Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.
   
   Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.
   
   Enjoy!

1. Preheat oven to 200oC/392oF. Serves 3-4
   
   Peel the parsnips and cut off the ends. Slice in half and boil with a pinch of salt for 2 minutes.
   
   While the parsnips boil pour vegetable oil into a roasting tin (just enough to coat the base of the tin) and add the syrup and rosemary. Stir so all the ingredients are combined.
   
   Drain the parsnips and place them in the tin with the oil. Make sure each parsnip is coated in the glaze.
   
   Roast for 40 minutes turning halfway through. After 40-45 minutes they will be golden brown. Enjoy!

1. To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.
   
   Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.
   
   In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.
   
   Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.
   
   Enjoy!

   
   
   

1. Preheat the oven to 220oC/428oF
   
   Using a muffin tin pour a little oil (1 tsp approx) into each well. Place in the oven for 10 minutes. It's very important the oil is smoking hot before pouring in the batter.
   
   To a large bowl add the milk and aquafaba. Whisk for a minute until bubbly. Now, sift in the gram and self-rising flours. Add the salt and whisk for 2 minutes. Pour into a jug ready for the oven.
   
   Please take care when removing the tin from the oven and place on a heat proof surface.
   
   The oil should be smoking hot.
   
   Pour in the batter leaving a slight gap at the top. You need to work fast or the puddings won't rise. Place back in the oven and bake for 10 minutes. Turn the heat down to 190oC/374oF and cook for a further 15-20 minutes until golden brown.
   
   Enjoy!

1. Prepare your stuffing so it can cool while you make the seitan.
   
   To your food processor add the milk, chickpeas, vital wheat gluten, oat flour, salt, pepper, onion and garlic powder, nutritional yeast and chicken seasoning.
   
   Blend for a couple of minutes until all the ingredients are combined. You may have to use a spatula to scrape the sides and reblend. Add a little more vital wheat gluten until it forms a dough. Now add the oil. Blend for 2-3 minutes to help the dough form the meaty textures.
   
   Roll out flat into parchment paper and fill the centre with the stuffing. Do not overfill. Roll up the sides and seal the seitan around the stuffing.
   
   Now, wrap tightly (like a parcel) the parchment paper around the joint. Place the parcel on tin foil and wrap again.
   
   Steam for 1 hour and twenty minutes turning halfway through.
   
   Serve hot! Why not add the joint in with your roast potatoes and cook for another 20 minutes to bring out the flavours.
   
   Enjoy!

1. Preheat the oven for 10 minutes. Meanwhile peel the potatoes and cut into smaller chunks. Cover with cold water and bring to the boil. Boil for 5 minutes.
   
   While the potatoes are boiling pour the oil into a roasting tin (cover the base with oil) then place in the oven.
   
   Drain the potatoes and put (using tongs) the white potatoes back into the pan you boiled them in. Shake the pan vigorously so the potatoes have a fluffy outer coating.
   
   The total cooking time for the potatoes is 60 minutes. By coating every 20 minutes it keeps them crisp and full of flavour.
   
   Carefully remove the hot oil from the oven and add all the potatoes with a generous pinch of salt. Using a large metal spoon coat eat potato in oil. Roast for 20 minutes.
   
   After 20 minutes coat the potatoes in oil again. Place back into the oven for another 20 minutes.
   
   After 20 minutes remove and coat for one last time in oil. Pop back in the oven for 20 minutes or until golden brown.
   
   Carefully remove the cooked potatoes from the oven and using tongs place on a serving dish or plates.
   
   Turn down the heat a little and any leftover potatoes can go back in the oven to keep hot. Don't be surprised if you or your guests go back for a second or third helping.
   
   Enjoy with gravy.

Base

1. Put the almonds, oats and salt in a food processor and blend until you have small crumbs. Add the turmeric, sugar and oil and blend until full mixed together. The mixture should be sticky and not dry, if it's too dry add a little more oil. Spoon into loose based tart tins and press down firmly. Make sure you press around the sides forming a crust and a well for the topping to sit in. Place in the freezer to set for 20-30 minutes while you prepare the filling.

Filling

1. Place all the ingredients in a clean blender/food processor and blend for a few minutes until mixed together. You will have to open the blender and stir a couple of times to get it completely combined. Remove the bases from the freezer and spoon an even amount into each tin. Spread flat with the back of a spoon. Pop in the fridge for 45 minutes (minimum) to chill and set. Decorate with a slice of lime.

   
   
   

1. Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.
   
   In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).
   
   Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.

Base

1. In a food processor add the almonds, oats, sugar and salt and blend until you have fine crumbs. Now add the oil, vanilla and dates. Blend until combined. In a loose based tin 6/7” pour in the mixture and press down firmly with the bottom of a glass. Set aside while you make the cheesecake filling. I put mine in the freezer to set quicker.

Filling

1. In a blender add the cashews, syrup, vanilla and milk and blend for a few minutes (stirring occasionally) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk. Now add the oil, coco butter/chocolate (melt in the microwave or on the hob) and dates. Blend until fully mixed together. You will probably have to stir in the dates stuck around the edge of the blender a couple of times. Pour over the base and spread out evenly. Tap the sides of the tin gently to remove any air bubbles. Place in the freezer for one hour minimum.

Topping

1. Melt the chocolate and briskly whisk in the cream. Pour over the frozen cheesecake and pop back in the freezer for at least 3 hours. This will make sure the liquids set and when the cheesecake defrosts it will be soft but not runny. Remove from the freezer and tin half an hour before serving. Store in the fridge for up to a week (covered). When cutting slices I found a knife heated in a glass of boiling water slides through easily and keeps the layers from mixing into each other.

   
   
   

1. Method
   Put all the dry ingredients into a bowl and mix together.

   Now in a jug add all the wet ingredients and mix thoroughly. Pour into the flour mix and stir together with a wooden spoon. When it starts to from a dough and is too difficult to mix use your hands and knead for 3-4 minutes.
   
   Cooking
   You can shape into one big joint or as I prefer, separate into three smaller portions and sometimes freeze one or two portions. Wrap in cling film and steam for 45 minutes. If you don't have a steamer simmer in vegetable stock for the same amount of time (1 hour if cooking as one large serving). If boiling tie the ends of the cling film to stop water getting inside.
   

   Be careful when handling the hot seitan.

   I like to thinly slice the seitan for sandwiches, roast dinners or cut into strips for stews, pasta and stir-frys.
   

1. Makes 12 large cookies – 6 chocolate chip & 6 sultana

   Preheat oven 190C/374F

   To a large bowl add the flour, salt, sugar and baking soda. Mix together with a hand whisk then add the melted coconut oil, milk and vanilla. Mix with a wooden spoon until you get a thick cookie dough.

   Separate the dough 50/50 (I did this on the scales). Add the chocolate chips to one half and the sultanas to the other. Using your hands mix the added ingredients into the dough.

   Pop into the fridge for 20 minutes to firm.

   Using an ice cream scoop or large spoon scoop 6 large equal balls (6 chocolate & 6 sultana) of dough and spread on a lined baking tin. Leave a 2" gap between the balls of dough. I had to use two tins.

   Bake in the oven for 20 minutes until golden brown. Place the tins on a wire rack and allow to cool for 20-30 minutes to set before removing them. Enjoy!

1. Add the buckwheat and quinoa to your blender and blend until you have a fine flour.

   Pour into a mixing bowl. To the blender add the milk and banana and blend until liquidized. Pour over the flour and whisk to make a thick batter.

   In a large frying pan coat with a little oil and turn to heat to medium. Pour in the batter (see image) and cook for about 1-2 minutes until the surface starts to bubble. Flip the pancakes over and cook the other side until golden brown.

   I didn't sweeten these as you get the sweetness from the banana. However, if you have a sweet tooth drizzle with maple syrup or add a little to the batter before frying.

   
   
   

1. Preheat oven 190ºC/374ºF

   
   Lightly fry the chopped onion, pepper and garlic for a few minutes until they soften. Add the carrots, apple, lentils, oats, chia egg, stock, herbs, spices, nutritional yeast, tomato puree & nuts. Stir thoroughly while on a medium heat for a few minutes until slightly simmering. Using an oiled/lined baking tin pour in the mix and spread evenly, pressing down slightly. Bake for 35-40 minutes in the centre of the oven.
   
   Perfect with a roast dinner with a splash of gravy.

   
   
   

1. Add the drained cashews,coconut oil, juice, salt, garlic, mustard, miso & nutritional yeast to a blender/food processor. Blend, scrape the sides and blend again. Do this a few times until you have a lump free mixture (see video).
   
   On a clean work surface roll out a square of clingfilm and scrape the mixture into the centre. Using the clingfilm shape into a cylinder and place in the fridge for an hour (minimum) to set.
   
   After an hour the cheese will be firmer and ready to roll.
   
   Chop the walnuts and sprinkle over the herbs and pepper. Roll the cheese and coat all sides.
   
   Enjoy straight away or wrap in clingfilm and store in the fridge for up to 5-6 days. You will find over time the flavours develop and the cheese becomes firmer.
   
   I love this cheese spread on a cracker with chutney.

   
   
   

Base

1. Scrape the middle of Oreo's into a dish and set aside. Place the biscuits in a food processor and blend into crumbs. Add coconut oil and blend again until combined. Pour mixture into a loose based cake tin (6/7”) and press down firmly with the base of a glass. Pop into the freezer while you prepare the topping.

Filling

1. In a blender add the cashews, milk, syrup, vanilla and lemon juice. Blend for a few minutes until you have a lump free thick cream. If the mixture is too thick add a little more milk. Melt the coco butter/chocolate and pour into the cashew cream. Add the filling of the Oreo's and blend for a couple of minutes until combined. Pour over the base and gently shake the tin from side to side on a flat surface to ensure topping is evenly spread. Cut some Oreo's in half and decorate the top of the cheesecake. Pop in the freezer for at least 4 hours to set. Remove from the freezer half an hour before serving. I hope you enjoy!

   
   
   

1. Mix all the dry ingredients in a bowl with a fork or hand whisk. Pour in the milk and whisk to a batter. Add the vanilla and syrup and whisk again. Allow to sit for a few minutes to soak. Heat a small amount of oil in a frying pan on a medium heat and dip the bread in the batter mix, covering both sides. Let it sit for 10 seconds then place in the pan and fry each side for 3-4 minutes until golden brown. Best served with fresh fruit, a drizzle of syrup and a sprinkle of cinnamon.

1. Mix all dry ingredients in a large bowl. Add the milk, oil, Banana & vanilla and stir together thoroughly. Allow mixture to sit and soak up liquid for 10 minutes. Line a baking tray with parchment paper and pour in the mix. Place in the centre of the oven 180ºc and cook for 30-35 minutes. Stick a cocktail stick in the centre of the brownies and it should come out clean. If it has mixture on it pop back in the oven for another 5 minutes.
   
   Allow to cool on a wire rack in the tin and remove after 20 minutes. Gently peel off the paper and enjoy warm or cold.

Base

1. In a food processor pulse the biscuits until you have crumbs. Add the coconut oil, vanilla extract and chocolate drops. Blend again to combine ingredients. Pour into a loose base baking tin 6/7” and press down firmly using the base of a glass. Pop in the freezer while you prepare the filling.

Filling

1. In a food processor/high speed blender add the cashews, lemon juice, plant milk, syrup and blend for a few minutes until you have a thick cream. If the mixture is too thick to blend add a little more milk and blend again. Now add the melted chocolate, dates, pinch of salt and blend again until you have a lump free creamy liquid. Pour over the base and tap the tin gently on the sides to remove any air bubbles. Pop in the freezer for a minimum of 4 hours.

   
   
   

Chocolate layer

1. You can decorate however you wish but for my recipe I melted 50g of chocolate in the microwave, add 1 tbsp coconut oil and stir in. As it cools slightly remove the cheesecake from the freezer. Remove the tin and the base and place on a large plate. Pour over the melted chocolate in the centre and with a spatula/knife spread the chocolate over the top and around the sides. As the cheesecake is frozen it will set fairly fast so it's important to spread it over the edges before it sets. As it rolls down the sides it should set which looks amazing. Sprinkle another generous pinch of salt on top and add some chocolate covered strawberries. I sprinkled with some freeze dried strawberries and more salt on top. Pop back in the fridge to completely set. Before serving remove from the fridge and allow to sit in room temperature for 20-30 minutes for the cheesecake to be at its best, a delicious thick crumbly base, creamy indulgent topping and chocolate topping that is crisp but breaks with a fork or spoon when you eat it.

1. If using coconut sugar blend it in your blender until you have a fine powder.
   
   Add the coconut oil to a non stick pan on a low heat. When it melts add the chocolate and stir until it's melted. Now add the cream, salt and vanilla and keep string until the sugar has melted. You can see the results to aim for on the video.
   
   Add the cacao powder and vigorously stir in until you have a thick chocolate liquid. Pour into the lined tray and leave to cool for 20-30 minutes. Pop in the fridge for two hours to set. Once set cut into squares and enjoy!

   
   
   

Marinade

1. Prepare the tofu marinade by mixing all the ingredients together in a bowl. Add the pressed, cubed tofu and coat each cube in the liquid. Cover and leave overnight or at least one hour in the fridge. Before coating the tofu in the polenta mix remove from the marinade and shake off any excess liquid. DO NOT throw the marinade, it will be used at the end of the recipe.

Preheat oven to 200C/392F

Crispy coating

1. Crispy coating – in a bowl mix all the (crispy coating) ingredients together. Generously coat each tofu cube in the coating and place on a lined/oiled baking tray. Bake in the oven for 20 minutes (turning once) until golden brown.

Stir-fry

1. Meanwhile while the tofu is baking heat 1 tbsp of oil (sesame is the best for a stir-fry) in a large pan/wok. You need the heat to be high to cook the veg quickly but leaving it crispy. To the pan add the carrot, onion and broccoli. Keep them moving around the pan for 3-4 minutes in the oil. Now add the sugar snap peas, red pepper and baby corn and cook for a further 1-2 minutes. Lastly add the beansprouts and water chestnuts. Give everything a good mix for a minute then sprinkle on some sesame seeds and pour in the remaining marinade. Give everything a good mix making sure all the ingredients are coated in the marinade.
   
   Add the crispy tofu (I don't stir it in to keep it crispy) and serve.
   
   Serve with rice or noodles. Enjoy!

1. Mix all the ingredients in a large bowl (saving 1/2 a cup of the breadcrumbs). Using your hands roll into 5-6 balls and coat in the breadcrumbs. Spray or drizzle with a little oil (makes them crispy) and bake for 20 minutes. Enjoy with mayonnaise and balsamic vinegar.

   
   
   

1. Boil the potatoes for 5 minutes then drain.

2. In a large pan (medium heat) heat 2 tbsp oil and fry the onion for 2 minutes. Add the garlic and herbs and fry for another couple of minutes. Add the carrot and apple and fry for a couple of minutes, stirring occasionally. Now pour in the tinned tomatoes, stock, puree, salt and pepper. Turn down the heat and simmer for 15 minutes stirring every few minutes.

3. Add the drained potatoes and sausages (frozen is fine but cook for a little longer) stir until covered in sauce. Cover with a pan lid and simmer for 10-15 minutes. Be sure to stir occasionally. I like to put a fork into a carrot to see if it's cooked or needs longer. Serve with garlic bread. Enjoy!

1. Add 2 tbsp of oil to a pan (medium heat), add the onion. Stir and soften for a couple of minutes. Add the grated carrot, stir and cook for another 2 minutes. Stir in the garlic and then add the mince. Mix all the ingredients together then add the tomato puree, salt and pepper. Once everything is combined add the peas (I used frozen), vegetable stock and gravy granules. Give everything a good mix, turn the heat down and simmer for 5 minutes.
   
   For the mash.
   Add the chopped potatoes to a pan and cover with water. Bring to the boil and boil for 15 minutes (or until soft). Drain off the water and add the butter, milk, salt and pepper. Mash thoroughly until you have a creamy mash with no lumps. If the mash is too thick add a little more milk.
   
   To a large oven proof dish pour in the mince and spread evenly. Cover with mash and pop in the oven for 20 minutes. The top should be golden brown.
   
   I love to eat this as it is but you can serve with extra vegetables on the side. Enjoy!
   
   

   
   
   

Tomato Sauce

1. Pre-heat oven to 190C/375F/Gas Mark 5.
   
   In a large pan, heat 1 tbsp of oil and fry the onions until soft. Add the garlic, black pepper, salt, chopped tomatoes, tomato puree, and herbs. Pour the vegetable stock into the pan, followed by the mince. Simmer for ten minutes, stirring occasionally. Then turn off the heat while you prepare the white sauce.

White Sauce

1. Make the white sauce by melting the butter in a saucepan on a medium heat. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn.
   
   Then slowly add the milk and mustard and stir constantly. Stir in the cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it, season with salt, pepper and add the nutritional yeast. Give it a good stir.
   
   In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets over the sauce, then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated cheese.
   
   Cook in the oven for 35-40 mins until browned on top. Check a knife will cut easily through. Let the dish stand for 5 to 10 minutes before eating.
   
   Serve with green vegetables or garlic bread and salad. Enjoy!

1. Mix the flour, sugar, salt and baking powder in a large bowl. Pour in the Kombucha, oil, vanilla and chia seeds. Mix thoroughly until all ingredients are combined with no lumps. Pour in the choc chips (save a handful to sprinkle on top) and stir.
   
   In an oil/lined baking tray pour in the mix and make sure it's spread evenly. Bake for 35-40 minutes in the centre of the oven. Remove from the oven and let the brownie cool on a wire rack for 15 minutes. Gently remove from the tray (lift out parchment paper or tip onto a chopping board and flip onto another bored the right way up. Cut into squares. Enjoy hot or cold.

   
   
   

1. Cauliflower Wings

2. Preheat oven to 200C/392F
   
   Cut the cauliflower into florets (not too small) and set aside. In a large bowl mix together the flour, garlic powder, Cajun seasoning, salt and pepper. Pour in the milk and whisk until you have a thick batter. Throw in the florets and using a spoon or your hands coat eat floret in the batter.
   
   On a baking tray lined with parchment paper lay out each wing (not too close together) & drizzle with a little olive oil (optional). Bake in the centre of the oven for 25-30 minutes until golden brown.

Avocado Dip

1. Add all the ingredients to a bowl or blender and blend briefly (or it will be too runny) until all ingredients are combined.
   
   Serve the dip with the hot wings immediately. Enjoy!

1. To a blender add the drained chickpeas, nectar, chia seeds and peanut butter. Blend for a few seconds then add the milk and blend again until you have a chunky dough. This will take a few goes as I had to shake the blender as it's so thick it will stick to the sides. Pour the dough into a bowl and stir in the chocolate chips. Place in the fridge for an hour to set firm.
   
   Melt the chocolate in the microwave or in a bain-marie. Using a dessert spoon get a bite-sized amount of dough and roll into a ball with your hands. Drop into the melted chocolate and coat all sides with a fork. Gently lift out the ball (allowing the excess chocolate to drain off) and place onto parchment paper. Continue doing this until all the dough is used up. While the chocolate is still setting i sprinkled some cacao nibs on top for decoration. Set it the fridge for half an hour or longer and enjoy. The longer they are in the fridge the firmer the dough.

1. Method
   1) Drain and rinse the black beans.
   2) Mix the flaxseed or chia seeds with 2 tbsp of hot water in a bowl and set aside
   3) Add the black beans, garlic powder, onion powder, chilli flakes, smoked paprika and a generous pinch of salt and pepper to a food processor and blend. If you don’t have a food processor, you can mash them with a potato masher.
   4) Add the quinoa and flax or chia seed mix and blend (or mash and mix) again.
   5) Form the mixture into 3 burgers, adding a little plain flour if the mixture is too sticky.
   6) Fry the patties for a few minutes on each side in a bit of oil until they are browned.
   7) Serve!
   
   Serving suggestions
   1) Serve in a burger bun with your choice of salad or condiments
   2) Add mushrooms to the burger mixture for a more ‘meaty’ texture.
   3) Top with vegan cheese
   4) Serve with sweet potato chips or wedges.

1. Preheat oven to 200°C/392°F

   Heat 1 tbsp of oil in a large frying pan on a medium heat. Add the onion, garlic and parsley and gently fry for 3-4 minutes until browned. Add the steak, mushrooms, salt and pepper and stir for a couple of minutes until browned. Pour in the ale and bring to a simmer then add the gravy granules. Continue to simmer on a low heat for 4-5 minutes until the mushrooms are cooked and the liquid thickened. I like my pie fillings thick so add more or less granules to suit your tastes. While the filling is simmering roll out the pastry and using your pie dish to cut out the base and the top. Press the pastry into the dish and spoon in (not too much) the steak filling. Add the top and using a fork press around the edge to seal. Fork a few holes in the top to help release the steam. Brush with a little plant milk to create a shiny glaze. Bake in the centre of the oven for 20 minutes (a bit longer of making one big pie) until the pastry is golden brown. Best served with mashed potatoes, carrots and peas. Enjoy!

1. Preheat oven to 200ºC/392ºF
   
   Finely chop the onion and mince the garlic and set to one side. Use cooking instructions and boil the pasta. Mine took 8 minutes. If baking in the oven cook for 1-2 minutes less as it will continue cooking in the oven). Add the oil to a seperate pan and on a medium heat fry the onion for 4-5 minutes. Add the garlic, heat for a couple more minutes until slightly browned. Stir in the flour then pour in the milk. Bring to a simmer, add the mustard, continue stirring until it starts to bubble and thicken. Now add the salt (I used a generous pinch), pepper, herbs, chilli and nutritional yeast. Mix together then add the zest and juice of the lemon. If you find the sauce is too thick add a dash more milk. Add the grated cheese and mix thoroughly. Add the bacon and stir in.
   
   When your pasta is ready drain off any water and add the pasta to the cheese sauce. Stir thoroughly so all the macaroni is covered in sauce. Serve intimately or transfer to an oven dish, top with grated cheese and bake for 15 minutes. Great served with garlic bread or fresh veg.

1. Heat 1 tbsp of oil in a large pan on a medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened. Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour. Fill a jug with 750ml boiled water and stir in the stock cube to dissolve. Now pour into the pan and simmer on a low heat for 15 minutes. Add the salt, paprika, pepper, frozen veg and 'chicken'. Turn up the heat a little and simmer for 5 minutes stirring every few minutes. The liquid will be absorbed into the rice and the risotto starts to thicken. Pour in the cream and grate in the cheese. Stir and simmer on a low heat for another 5 minutes (total simmer time is 20-25 minutes). Serve immediately while hot and enjoy!

Base

1. Blend the biscuits in a blender/food processor until you have crumbs. Add the remaining ingredients and blend until everything is combined. Press into a loose based cake tin 6”-7” (approx). Use the base of a glass to get a flat, even surface. Set aside while you prepare the filling.

Filling

1. Drain the cashews and place in a blender. Add the milk, syrup, vanilla, juice and blend until you have a thick lump-less cream. Add a little more milk if its too thick to blend properly. Melt the chocolate in the microwave or on the hob and pour into the cashew cream. Blend again (give the blender a shake now and then) and pour over the base. Make sure you have a level surface and gently tap the sides to remove any air. Place in the freezer for 3 hours to set. Remove from the tin and decorate with melted chocolate or fruit. Allow to rest at room temperature for 20 minutes to make sure it has defrosted enough to slice. Enjoy!

Base

1. In a food processor add the oats, nuts, dates, salt and salt. Pulse blend until you have a breadcrumb type of mixture. While blending add the oil and vanilla until mixture becomes sticky. Press the mixture into a loose cake tin and use the bottom of a glass to flatten and make sure you have an even layer. Set aside in the freezer while you prepare the filling.

Filling

1. Add the drained cashews, mint, blueberries, syrup, milk, vanilla and salt to a blender. Blend for a few minutes. Its very important to have a smooth cream (no lumps) add a little more milk if mixture is too thick. I find it helps to shake the blender to get everything mixed together.

   In the microwave or Bain-Marie gently melt the chocolate and pour into the cashew cream. Blend again (shake blender) until all ingredients are combined. Remove bases from the freezer and pour in the filling (divide between 3 if making mini cheesecakes). Gently tap the sides of the tin to remove any air. Pop in the freezer for 3 hours minimum. Allow cheesecake to warm slightly at room temperate for a few minutes before removing from the tins. Decorate with mint leaves and blueberries. Serve after about 20 minutes so cheesecakes are solid but not frozen. If left out longer they will still hold their shape but are best eaten chilled. I stored my leftovers for up to 4 days in the fridge. Enjoy!

1. Mix the flour and baking powder in a bowl. Pour in the milk and whisk together. If the batter is too runny add a little more flour. Heat a little oil in a large frying pan on a medium to high heat. Pour in the batter to make 3-4 pancakes. After a minute or so the surface will bubble. Flip the pancake and cook the other side for 1-2 minutes.
   
   Serve with chopped nuts, fruit, yoghurt, maple syrup or chocolate spread.

1. Grate the apple (minus the core and pips) using a cheese grater and place in a saucepan with the sugar and a dash of milk (approx 2 tbsp). On a medium heat bring to a simmer and stir for a couple of minutes until the apple softens and caramelizes. Using the bowl you are going to serve the porridge in pour in the apple and return the pan (no need to wash) to the hob. Add the oats, milk, cinnamon, sultanas and chia seeds to the pan and bring to a simmer. Add the apple and blueberries. Simmer on a low heat for 3-4 minutes stirring occasionally. Pour into a bowl and decorate with a sprinkle of cinnamon and your favorite fruits. I poured a little Oatly oat cream over the top. Enjoy!

1. Preheat oven to 180ºC/350ºF
   
   To a large mixing bowl add the flour, baking soda, salt, sugar, cinnamon and cacao powder. Using a hand whisk or fork mix all the ingredients together. Add the mashed bananas, milk, oil and vanilla and mix vigorously with a spoon. If the mix is too wet add a dash more flour. If its too dry add a splash more milk. See video for consistency. Spread evenly into a loaf tin and decorate the top with banana and a sprinkle of sugar. Pop in the middle of the oven and bake for 45 minutes. Check after half an hour to make sure the top isn't burning. If it is cover with tin foil. Remove from the oven and place on a wire rack to cool for at least 20 minutes. This will help it form and not fall apart. Serve with vegan butter, chocolate spread or ice cream.

1. Drain the tofu and using a fork mash in a bowl. Leave it fairly chunky for the egg like texture. Add the nutritional yeast, salt and soy sauce. Mix together and let it marinade while you prepare the rest of the dish.
   
   Heat 1 tbsp of ground nut/sesame oil in a wok or frying pan. Add the chopped spring onion, garlic, peas and Oumph! Stir on a high heat for a couple of minutes. Add the spices, marinated tofu and cashews and stir constantly so it doesn't burn. After a minute or so add the black bean sauce (save some to garnish) and stir in thoroughly. Now add the rice and lower the heat. Make sure the rice is coated in sauce and the grains aren't stuck together (use the back on the spoon to separate). Cook on a low heat for 5 minutes stirring a few times. Be sure the Oumph! Is fully cooked before serving.

   Using a smallish bowl (that will fit the rice) brush with a little oil to stop the rice sticking. Add the rice and press firmly into the bowl . Using a warm plate (not hot) place over the top of the bowl and tip upside down. Tap the bowl and give it a little shake. When you lift away the bowl you should have a perfectly formed mound. Garnish with mango and pomegranate seeds and the rest of the black bean sauce. Serve immediately. Enjoy!

1. Preheat oven to 180ºC/356ºF
   
   Heat 1 tbsp of olive oil in a frying pan. Add the chickpeas and coat in the oil, add the paprika, salt and cumin. Fry on a medium to high heat for 5 minutes. Using a separate pan (or tip the chickpeas into a bowl like I did) heat a small amount of oil and fry the chopped onion and red pepper. After a few minutes and the veg is softened and slightly browned add the chickpeas and sweetcorn. Heat for 5 minutes. Pour into your taco shells or tortilla wraps, add some salad or salsa and sliced avocado. Top with grated cheese and pop into the oven for 8-10 minutes until the cheese has melted and the taco shells warmed. You don't want to cook the tacos, just warm them. Drizzle with mayo or sour cream.

   
   
   

Base

1. Blend the nuts in a blender until they're finely chopped. Add the salt and sugar and pulse two or three times to mix. Add the dates, vanilla and oil and pulse until you have a sticky mixture. Using a 6/7” loose bottom tin pour in the mixture and press down firmly. Use the base of a glass to get a level surface. Set aside while you make the filling.

Filling

1. To a blender add the cashews, milk, vanilla, agave and coffee. Blend until you have a thick, lump free cream. This can take a few minutes depending on the speed of your blender. Its important its lump free. If it's too thick add 1 tbsp of milk and keep blending. Melt the chocolate in a bain-marie or in brief stages in the microwave. Pour into the cashew cream and blend until combined. Shake/stir the blending jug/cup to mix thoroughly. The filling should be thick enough to pour slowly over the base (see video) but not too runny. If you think it's too runny add another 10g of melted chocolate. Place in the freezer to set for a minimum of 3-4 hours.
   
   For the white chocolate topping melt 70g of white chocolate with 1 generous teaspoon of coconut oil. Allow to cool slightly then pour over the frozen cheesecake. Work quickly to spread the chocolate over the top and let it run down the sides. The chocolate will set very quickly over the frozen cheesecake. This creates the drops falling down the sides.
   
   Let the cheesecake sit at room temperature for 20-30 minutes before serving to defrost. Store in the fridge for 4-5 days. ENJOY!
   
   * I used coffee bean bags for a fresher taste which I soaked in 4 tbsp of boiled water then squeezed to get a concentrated liquid.

1. In a medium to large frying pan heat the oil on a medium heat. Add the onion, garlic and pepper and stir until slightly softened (4-5 minutes). Using your hands crumble the tofu into the pan and add the turmeric, salt, pepper and nutritional yeast. Stir thoroughly coating the tofu until golden. Pour in the cream and continue to heat and stir for another 2-3 minutes. Serve hot from the pan with toast. Why not serve with vegan bacon, sausages and baked beans for a full English breakfast. Enjoy!

Base

1. In a blender add the nuts, salt & sugar. Blend until you have small breadcrumb like pieces. Add the dates, oil and vanilla and pulse until all ingredients are combined. Pour into your tin and spread evenly. Press down with a spoon (firmly) and set aside.

White Chocolate Filling

To your blender add the cashews, milk, vanilla, agave and lemon juice. Blend until you have a lump free cream. You may have to blend for a few minutes depending on the power of your machine. It's important to have no lumps. Now add the melted cacao butter (I melt mine in the microwave in 15 second bursts & then stirring until you have a liquid). Blend again for a few seconds to combine all the ingredients. Pour over the base and give the tin a gentle tap and shake to remove any air bubbles. Pop in the freezer for at least two hours to set.

Salted Caramel

1. : Add all the ingredients to a clean blender and blend, blend, blend. You will have to remove the blender lid and mix with a spoon and blend a few times. Although on the video it looks like a few seconds it took me a couple of minutes until all the ingredients had combined without any lumps. If it's too thick add a little more milk. Remove the cheesecake from the freezer and pour over the caramel. Using a spatula or a spoon smooth the caramel evenly over the top and pop back in the freezer for an hour.
   
   Remove from the freezer and let the cheesecake defrost at room temperature for ten minutes to help the tin come away without sticking. Let it sit for another 20 minutes before serving to get the best consistency. Enjoy!

1. Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.
   
   Preheat the oven to 180C/356F.
   
   Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.
   
   In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!

1. In a large pan heat 1 tbsp of oil on a medium to high heat. Add the onion, garlic and ginger and fry for 4-5 minutes until softened and slightly browned. Add the chopped tomatoes, coconut milk and veg stock and stir until it simmers. Add the lentils and stir into the sauce. Simmer for 10 minutes stirring occasionally. The dhal will thicken as it simmers. I like mine thick so I added a little coconut flour. If you like yours with more liquid you can add a little more water. Enjoy!

Tofu marinade

1. Mix all the ingredients together (not tofu) in a large bowl and set to one side. Cut the tofu into 4 triangles and coat in the marinade. Leave to soak up the flavours for at least one hour or overnight.

Tofish

1. Lay a nori sheet on a chopping board and a triangle of tofu on top. Using a sharp knife cut around the tofu so you have a layer of nori on one side of the tofu. This is a bit like fish skin and gives a seafood taste. Do this to all four triangles then set aside.
   
   To a large bowl add all the dry ingredients and mix together. Pour in the water and whisk until you get a thick batter. Set aside.
   
   On a plate sprinkle about 1/2 a cup of flour and coat each side of the tofu (this helps the batter stick). In a deep pan pour in the oil until it fills about 1.5 – 2 inches in depth. Heat on a high heat for around 4-5 minutes until it starts to bubble (see my tip) .
   
   Gently pick up a piece of tofish (keeping the nori on top) and coat in the batter. Lay the tofish into the oil and repeat with the other portions. After 3 minutes turn the tofish over and cook the other side. The batter should be golden and crisp. If it doesn't look like the video you can cook for a bit longer. Gently (using tongs) remove each piece from the pan and let the excess oil drain off. Place on kitchen towel to soak up any more oil. Serve immediately with chips, mushy peas and tartare sauce. Enjoy!

1. Preheat oven to 200oC/392oF

   To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. Using your hands cover the veg in the oil and bake in the oven for 25-30 minutes.
   
   While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. In a large pan on a low heat pour in the pasta sauce, herbs, salt & pepper. By heating the sauce it reduces the cooking time in the oven. Drain the pasta and add to the pasta sauce. Turn up the heat and stir until covered in the sauce. Pour into an oven proof dish and top with grated cheese and a good sprinkle or Parmesan or nutritional yeast (gives it a slight crisp). Bake for 15-20 minutes until the cheese is golden and slightly browned. Serve with salad and garlic bread.

1. Method – first layer
   Add the agar powder to a saucepan and pour in the juice and Kombucha. Turn on the heat (high) and stir/whisk continually until it boils. Boil for 2 minutes (still stirring) and then turn off the heat.
   
   Pour the liquid into a jug. Using a glass or pot pour in the halfway liquid so each glass has the same level. Add the grapefruit pieces. To get a arty effect (like my video) set the glass slightly on its side in a muffin pan and set in the fridge for 4 hours.
   
   Once the first layer is set you can prepare the top layer. Add the agar powder to a saucepan and the juice. Turn the heat to high and heat and stir. Add a few drops of colouring to get a dark red colour. Continue stirring and bring to the boil. Boil for two minutes stirring continually. Turn off the heat, pour into a jug and let it cool for a few minutes. While the jelly cools its important to stir every minute to stop it setting. Pour over the bottom layer of jelly and pop back into the fridge for four hours. Serve straight from the fridge. Enjoy!