Method

In a small bowl, combine the yoghurt, mayonnaise, lemon juice and wholegrain mustard. Season with salt and pepper, stir well and set aside.

In another small bowl, add the raisins and pour in boiling water – enough to cover the raisins. Leave to one side whilst you prepare the rest of the salad.

In a large bowl, add the chopped celery, kohlrabi, apple, spring onions and shredded sweet gem lettuce. Add the walnuts, breaking them up a little with your hands as you add them into the bowl. Add the olive oil and season generously with salt and pepper and stir.

Drain the raisins and shake off the excess moisture then add to the rest of the salad. Add the dressing and stir well. Taste for seasoning.

Serve the salad and enjoy!

Method

In a large saucepan, on a low-medium heat, add the olive oil and onion with a pinch of salt and cook for 5-10 minutes until soft and translucent but not brown. Add in the leek and celery and cook for a further 10 minutes with the lid on until they begin to soften.

Add the butter, garlic, rosemary and bay leaf and cook for a further few minutes. By this time the vegetables should be softened.

Add the celeriac, stir well and season with salt and pepper. Cover with the lid again and sweat for 10 more minutes. Meanwhile boil a kettle of water for the stock.

Add the jar of beans with the liquid they come in. Add the stock pot with 500ml of boiling water. Turn up the heat to a simmer, leave to cook for 45 minutes with the lid off on a medium heat.

When the celeriac is soft, remove from heat and take out the rosemary stalk and bay leaf.

If you’re using a stick blender, do this in the same pan and blend as smooth as you can get it.

If using a blender (recommended), use a sieve to drain the liquid from the soup and reserving the liquid. Add the solid mixture to the blender and mix until smooth. Once there are no lumps, start adding the reserved liquid back in. Transfer back to a pan to heat through.

If it’s too thick you can add more water at this point. Taste and adjust seasoning accordingly.

Heat through and serve into bowls. Ripple through a spoonful of crème fraîche and scatter over the some finely chopped chives if you like.

Enjoy!

Method

Start by toasting the pine nuts in a frying pan until golden but not burnt. Set aside for later.

Next make the dressing for the salad, by combining the yoghurt, lemon juice, sumac, honey and extra virgin olive oil. Season with sea salt and white pepper then stir well to combine. Set aside for later.

Slice the halloumi into even portions and place into a frying pan on a medium heat. Fry the halloumi until golden brown on both sides.

Whilst the cheese cooks, add the lettuce, cucumbers, spring onions, finely chopped parsley and mint to a large bowl. If you’re using chickpeas, then you can add them at this stage too. Drizzle over a little extra virgin olive oil, season with salt and pepper and give the salad a toss.

Plate the salad and drizzle over the dressing. Sprinkle the Za’atar over the yoghurt just before serving.

Enjoy!

Method

Pre-heat the oven to 200°C.

Slice the courgette into 1.5cm rounds and add to a roasting tray along with 3 whole garlic cloves (no need to peel). Drizzle over 2 tbsp of olive oil, chilli flakes, salt, pepper and toss well. Roast for 35-40 minutes, turning half way or until soft and slightly golden but not fully collapsing.

Meanwhile, finely dice the shallots and add to a medium saucepan with 1 tbsp olive oil and a small pinch of salt. When the onions are translucent add 1 clove of finely chopped garlic and cook for a further couple of minutes.

Grate the rind of the unwaxed lemon and set aside for later.

Cut the lemon in half and squeeze the juice of half the lemon into the onions. Let the liquid evaporate a little then add the butter beans with their liquid. Add a good crack of pepper and taste for seasoning. The butter bean liquid can contain salt so you may not need to add much. Let the beans cook for about 30 minutes so the liquid evaporates but is not completely dry.

Whilst the beans and courgettes are cooking, you can toast off the pine nuts until golden brown but not burnt. Set aside for later.

Once the courgettes are done, remove the garlic cloves from the roasting tray, remove the skins and put the cloves back into the tray. Crush the garlic into a paste with the back of a spoon and toss the vegetables in the garlic paste.

Just before serving, remove the beans from the heat and add the finely chopped parsley and stir it through.

Serve the beans with the courgettes on top, scatter over the toasted pine nuts and basil and a dollop of crème fraîche. Take a pinch of the grated lemon and scatter over the top.

Enjoy!

Method

Pre-heat the oven to 180°C.

Prepare the kohlrabi by peeling the outer layer then slicing into eighths, add to a roasting tray, season and drizzle with oil. Coat in the oil then cook for 45mins to an hour or until a knife goes through easily.

In a small bowl, prepare the dressing. Taste for seasoning. Set aside.

Meanwhile, rip off the radicchio leaves into a large bowl – medium size pieces are good. Quarter the dried figs and add to the bowl along with the radicchio.

In a small pan on a medium heat, add the crushed hazelnuts. Toast for a minute or two until they start releasing a nice aroma. Add half of the toasted hazelnuts into the bowl with the radicchio and season. The remaining nuts will be to scatter over the top later.

When the kohlrabi is done, add the sliced goats cheese to the same roasting try and bake for 3-5 minutes until soft and maybe a little golden on top.

Just before serving, add the dressing over the salad and toss in the large bowl. Plate the salad and goats cheese then scatter over the remaining nuts.

Enjoy with duck breasts, spatchcock chicken or simply on it’s own as a healthy weekday dinner!

Method

Prepare a bowl of lemon water for the artichokes by combining water and lemon juice in a medium sized bowl. Start preparing the artichokes by removing the outer leaves until you get to the tighter pale centre ones. Peel around the base of the artichoke to remove any hard outer parts then peel down the stem and cut the stem to about 5cm in length. Cut across the top of the artichoke then slice in half lengthways and with a small spoon remove the furry insides. Place each artichoke into the lemon water mixture to stop them going brown.

Boil a kettle of water for the artichokes and pasta.

Add 1 tbsp olive oil to a wide lidded frying pan on a medium heat and add the garlic, fry for 1-2 minutes then add the fennel seeds and chilli flakes and cook for a further 2 minutes.

Add the quartered artichokes, cook for 2-3 minutes then add 100ml of the boiled water and a good pinch of saffron threads. Stir well – you’ll see the water turn a yellowy orange colour. Put the lid partially on and cook for 10 minutes or until the artichokes are soft. Stir during cooking.

Meanwhile, boil the pasta in salted water. Cook to packet instructions.

When the artichokes are almost soft, add the white wine and cook for a further 3 minutes or until the alcohol has evaporated.

When the pasta is al dente and the artichokes are soft, add the butter to the frying pan, wait until it’s melted and add 2 ladles full of pasta water to the pan.

Drain the rest of the pasta, then add to the frying pan straight away. Turn off the heat. Add the roasted red pepper and egg yolk then stir well. You want to make sure the pan is not too hot as to not scramble the egg. Season a little with salt but plenty of pepper then add the finely chopped parsley. Stir well, then serve.

Serve with a sprinkle of celery salt on top and a little parmesan (optional).

Method

Pre-heat the oven to 180°C fan.

Add the soya balls to an oven tray and cook to packet instructions.

Meanwhile, add the sesame oil to a pan on a low-medium heat. Then add the onion and chilli to a saucepan and cook with the lid on for 10 minutes, stirring frequently to ensure it doesn’t stick.

Add the garlic, ginger and sliced pepper and cook for a further 5-10 minutes until soft.

Meanwhile, combine all the ingredients for the sauce in a small bowl and set aside.

When the soya balls are done, remove them from the oven and add them into the saucepan along with the mushrooms, ground black pepper and the sauce you’ve previously made. Stir well and cook for a further 10-15 minutes with the lid partially on. If the sauce is looking too thick you can loosen it with a little more water.

Serve with rice and a scatter of spring onion. Also nice served with Chinese Crispy Kale.

Enjoy!

Method

Top and tail the red onion then slice the onion into 8 pieces forming petal shapes. Break them apart, it doesn’t matter if some of the smaller ones stay together.

In a small saucepan, combine all the ingredients for the pickle. Put on a medium heat, when it starts to simmer add the onions. Cook for 4 minutes then remove from the heat and cool quickly to keep the colour.

When the mixture has cooled, transfer to a sterilised jar or just a bowl if using that same day.

Enjoy!

Method

Boil a large saucepan of salted water. Slice the cauliflower into 6-8 pieces. Add to a pan and cover with a lid then bring up to the boil quickly and cook for 2-3 mins. It should still be a little firm. Drain, rinse with cold water briefly to stop the cooking process and set aside to cool and dry.

Finely dice the onion for the daal and add to a medium sized saucepan with a 1 tbsp of oil. Cook for 30 mins on a low heat. The longer the better but keep an eye on it so it doesn’t catch on the bottom of the pan.

Meanwhile, combine all the ingredients for the marinade in a large bowl. Stir to make a paste and season.

Add the cooled cauliflower into the marinade and make sure it’s fully coated in the paste. I recommended using your hands to coat the cauliflower rather than a spoon so the florets stay in one piece.

Whilst the onion is cooking and the cauliflower is marinating, you can prepare the garlic, ginger and chillies and measure out the spices for the daal into a small bowl, leave out the garam masala.

When the onions look ready, add in the garlic, ginger and chillies then cook for 1-2 mins. Add in the spices (not garam masala) along with the lemon juice and cook for a further couple of minutes. Stirring to combine with the onions. Season with a little salt and pepper.

Add in the lentils and stir to coat in the lovely spice mixture. Add in a can of coconut milk, stock pot and 100ml of water. Leave to simmer gently for 30-40 minutes with the lid partially on. You will need to stir frequently to stop it sticking to the bottom of the pan and you may need to add more water if it’s looking dry.

Pre-heat the grill to a high heat (approx 250°C).

Add the cauliflower to an oven proof tray. Put under the grill for 10-15 minutes on the top shelf. Turn and grill for another 10-15 minutes on the other side. The knife should go through easily and should have a little char on the outside. Season with a little sea salt before serving.

When the cauliflower has been turned, add the tamarind paste and garam masala to the daal and stir. Taste for seasoning.

Serve the daal and place the seasoned cauliflower on top. Drizzle over the yoghurt, coriander and almonds.

Enjoy!

Method

Add the vinegar, sugar, salt, garlic clove and coriander seeds to a small saucepan. Bring up to the boil then add the chilli and cook for 1-2 minutes so they soften slightly.

Remove from the heat and cool down quickly. I use a large bowl of ice water and plunge the bottom of the saucepan in and let it sit for a couple of minutes.

Transfer to a sterilised jar (if storing for a few days) or a small bowl if using later that day.

This makes for a tasty topping for bao buns, banh mi or a noodle salad.

Enjoy!