• Heat a frying pan over medium heat and add the tablespoon rapeseed oil and the onion. Let the onion turn translucent, be careful not to burn it, then add the finely chopped cremini mushrooms and the minced walnuts, move constantly and add the salt, chili and cumin cook until fragrant and add the beans.
• To prepare the burritos heat 1 flour tortillas on a frying pan or a griddle. Heat lightly as you will need the tortilla to be flexible, then when the tortilla is ready, spoon 1 or 2 tablespoons of the mushroom walnut mixture in the middle. Place on one side a tablespoon of avocado and on the other side a couple of kale pieces or other green.

• Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients.
• Let the mix sit for at least 15 minutes to absorb the marinate.

• Heat 1tbsp oil in a frying pan and sweat the onion for 3-4 mins until softened. Remove from heat and place in a bowl with the borlotti beans.
• Use a potato masher to crush the beans to a rough paste, then stir in the Kikkoman Soy Sauce, the coriander and breadcrumbs and mix well. The mixture should be quite dry, so add a few more breadcrumbs if it is too wet.
• Use damp hands to divide the burger mix into 4 balls. Shape each ball into a flat patty about 2cm thick.
• Roll each patty in a little flour and shake off the excess. Then dip in the beaten egg and finally roll in the cumin seeds.
• Heat the remaining oil in the frying pan and fry the burgers 2 at a time, for 2-3mins on each side until golden brown.
• Serve immediately in buns

• Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 3 minutes.
• Add the remaining herbs and spices and cook for a further minute
• Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.
• Melt the butter/margarine in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.
• When the beans have simmered for 30 minutes, add the pasta to the pot and cook for a further 10 minutes.
• Add the fresh spinach to the pan and cook for a further 2 minutes.
• Fold in the soured cream/yogurt and serve with the caramelised onions on top.

• 1. Heat 1 tbsp. of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.

  2. Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 tin with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.

  3. When the Bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp. olive oil and add your courgette. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey Bolognese, grated pecorino and basil leaves.

• Combine all ingredients in a big pot, and bring to a boil.
• Then lower the temperature and cook until the sweet potatoes are soft. The chili tastes even better the next day, after the flavours have had a chance to combine.

• Cook the rice as per packet instructions. Drain and leave to cool.
• Heat oil in non-stick wok or large frying pan over medium heat. Add egg. Swirl over base
• to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set
• aside to cool slightly. Cut into short strips.
• Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes.
• Add egg and soy sauce. Stir until heated through.
• Sprinkle with sesame seeds and top with extra shallots.

• Preheat oven to 200/gas max 6. 
• To a 12-inch long sheet of non-stick foil , add slices potato in a pile in the centre of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes to cook the salmon.
• Evenly drizzle the potatoes with 1 tablespoon of olive oil, season with salt and pepper.
• Top the pile of potatoes with 1 salmon filet.
• Drizzle the salmon filet with the remaining 1 tbsp of olive oil.
• Squeeze the juice of the 1/2 orange over the salmon filet
• Squeez the juice of 1/2 lemon over one salmon filet
• Season salmon filet with salt and pepper.
• Roll up the edges of the foil to create a foil parcel, making sure to tightly pinch the seams so the olive oil and citrus juices don't leak. Place the parcel on a baking sheet and bake for about 25 to 30 minutes. Carefully open the packet to check both the salmon and potatoes are cooked and if necessary, return to the oven for an additional 5 minutes, or until done.

• Preheat oven to 220/ gas max 7 
• Place sweetcorn, chickpeas, green beans, tomatoes, and olives on to one 11"-x-15" piece of parchment paper, drizzle with oil and season with salt and pepper.
• Season fish with salt and pepper and top with oregano; place on vegetables.
  
• Fold parchment over fish and vegetables, then fold edges under twice to seal. Transfer packet to baking sheet and bake until fish is opaque throughout, 12 to 15 minutes.
• Carefully tear open packets to serve.

• To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
• Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
• Add the broth, chopped tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine.
• Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.
• Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
• Optional step: Using a handheld blender, blend the stew for only 2 to 3 seconds to thicken the broth.
• Stir in the chard/spinach, and cook for another couple minutes until the greens are wilted.
• Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. 
• Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.

For the Vinaigrette

• In a small (1-cup/250 mL) mason jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil if desired. 

For the Buddha Bowl

• Cook the quinoa iIn a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper. 
• Meanwhile, in a large frying pan or wok, add the olive oil, green beans, snap peas, and zucchini. Stir to combine and season with salt. Sauté the veggies over medium-high heat for about 10 minutes, until tender but not overcooked. You still want the veggies to have a light crispness to them. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat. 
• Peel and spiralize the carrot and beet, and slice the avocado. 
• To assemble the buddha bowl stir all of the cooked quinoa into the veggie mixture. Increase heat to medium, and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado. Lastly, shake the House Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl.
• Any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover House Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using. 

• Heat a large pan over a medium heat. Once hot, add oil, shallot, Sauté for 2-3 minutes, stirring frequently, until slightly softenedt. Turn down heat if browning.
• Add carrots, and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
• Add garlic, chilli flakes, basil, oregano, sweetener, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender - stirring occasionally - about 20-25 minutes. Add a bit more water if mixture gets too thick.
• Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, chilli  or herbs to create a flavour balance to suit your tastes.

• Heat the oil in a large shallow pan (do not use a deep pot) over medium heat, 
• Add the garlic powder, chilli flakes, oregano, basil and warm for 30 seconds , don't burn then just warm them slightly
• Add the tomatoes, passata and salt and stir
• Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) 

• In a large pan with a lid add a little oil and a knob of butter. Add the onion, celery and spices (garlic, cumin, turmeric, cinnamon), and cook for 5-10 minutes, or until starting to soften.
• Add the aubergines and continue cooking for another 10 minutes, stirring continuously to get all the spices and flavours into the aubergine.
• Next, add the tomatoes, chickpeas and their water, the stock cube and the apricots. Season with salt and pepper, give it a good stir, then place the lid on for 1 hour, or until thick and the aubergine is cooked through.
• Great topped with a little yoghurt and simply served with couscous or flat bread