For the Sauce

Instructions

Preheat oven to 200°C / 390°F.

Drain chickpeas, wash and thoroughly dry. 

In a bowl, pour olive oil, then add paprika, turmeric, cayenne, salt, ginger, thyme, and oregano. Combine well.

Add dried chickpeas to the olive oil coating and toss to combine.

Place chickpeas on a lined baking tray and bake for about 30 minutes, or until the chickpeas turn golden-brown. Remove from oven and set aside to cool. 

Prepare salad greens by washing them thoroughly and drain. Chop greens roughly, if needed, then place into a large bowl. Add apple slices, pomegranate seeds and almonds.

Prepare mustard vinaigrette: in a bowl add mustard, lemon juice and white balsamic vinegar, season with salt and pepper and whisk until combined. While whisking, slowly add olive oil and continue whisking until the mixture emulsifies. Add finely chopped parsley and stir in.

Pour vinaigrette over salad greens and mix well until combined. Place salad onto plates and top with crispy chickpeas. Serve.

Ingredients

450g shelled broad beans (fava beans)
1 carrot, washed and sliced in rounds
1 celery stack, washed and sliced in rounds
3 onions, finely chopped
extra virgin olive oil
1 clove of garlic
salt
pepper
a bunch of fennel sprigs - the fronds, not the bulb

Instructions

Bring a large pot of water to a boil. Once boiling, blanch the wild fennel for a few minutes and remove. Set the water aside.

In the meantime, fry the chopped onions in a saucepan with a little olive oil together with the clove of garlic, celery and carrot. When all ingredients turn golden brown, add the broad beans and cover with the hot water in which the wild fennel cooked. 

Stir to combine until you can mash the broad beans with a spoon ("maccare" means to mash in Italian). Once the beans reduce to a cream, add salt and pepper.

Mix well, garnish with a drizzle of oil, some wild fennel, and serve immediately. If desired, accompany the macco di fave with some toasted bread crostini greased in a little oil.

Ingredients

1 fennel bulb
2 large oranges
1 small red onion, thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

Instructions

Shred the fennel into thin slices.

Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented. 

Tip the onion into a bowl with the fennel, orange segments and rocket leaves. 

To make the dressing combine the juice form the oranges with the olive oil and mustard. Drizzle over the salad and serve. 

Ingredients

2 large courgettes, washed
1 small garlic clove, crushed
1 tbsp tahini
juice of 1/2 a lemon
1 tbsp vegan Greek style yoghurt or alternative
handful of mint, leaves picked and chopped
1/4 tsp olive oil, to serve

Instructions

Step 1

Step 2

Put the courgettes in a food processor with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season then blitz again.  Transfer to a bowl then stir through the yoghurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.

Ingredients

3 tbsps olive oil
1 medium onion, diced
4 garlic cloves, minced
15g dill, chopped
15g chives, chopped
500g baby spinach
200g Basmati rice
450ml vegetable broth
3 tbsps plant butter (optional)
10 g dill, chopped
1 tsp lemon zest
2 tbsps lemon juice
vegan feta or alternative to garnish (optional)

Instructions

Heat the olive oil in a large pot over medium-high heat. Cook the onions for about 5-7 minutes, or until they are translucent and start to brown. 

Add the garlic, dill and chives. Sauté everything for another minute or two.

Add the spinach and cook for 3-4 minutes, just until it wilts down.

Add the basmati rice and vegetable broth, then stir and season to taste. Bring it to a boil, cover the pot with a lid, and reduce the heat to medium-low. 

Simmer for 20 minutes. 

Open the lid and place the butter on top. Cover again and let it rest for 5 minutes, allowing the butter to melt and the rice to finish cooking. 

Now add the 2 tbsps of dill, lemon juice and lemon zest. Stir everything well and serve. 

Ingredients

1/1/2 cups flour
2 tsp's baking powder
1/2 tsp salt
1/2 cup unsalted pistachios, shelled
1 cup spinach leaves, chopped
1/4 cup unrefined coconut oil, melted
1/2 tsp vanilla extract
1 tsp almond extract
1/2 cup coconut sugar
3/4 cup almond milk
1/2 cup unsweetened almond milk mixed with 1 tbsp apple cider vinegar
1 tsp rose water

For the Topping

1 cup crushed pistachios
1 cup powdered sugar
2 tsp almond extract

Preparation

Preheat oven to 175°C and then grease a loaf tin with coconut oil. Combine dry ingredients in a medium sized bowl and sift together.  Place apple cider vinegar in almond mil and whisk until curdled. Using a food processor or blender, grind the pistachios into a powder. Add the coconut oil, almond and vanilla extract, and rose water, and blend for 10 seconds.  Then add the spinach, coconut sugar and almond milk to the processor and blend until smooth.

Combine the almond milk with apple cider vinegar, whisk until curdled, then add to the dry ingredients with teh spinach mixture.

Gently fold them together Only mix until just combined, being careful not to over stir. Spread evenly into the pan and bake for 25-30 minutes. Remove from the pan after a few minutes and let cool on a wire rack.

To make the Topping

Combine powdered sugar with almond extract, blend until thick. Once the cake is completely cooled, coat with icing and top with crushed pistachios while still wet. Let set at room temperature for 10-15 minutes.

Ingredients

600g leftover root veg (carrots and parsnip work well)
1 tbsp rose harrisa
3 tbsp rapeseed oil
150g spinach
1/2 small bunch of coriander
1/2 small bunch of mint
1 small garlic clove
30g mixed nuts, toasted and cooled
1 lemon, zested and juiced
cooked Puy lentils (500g cooked weight or 2 cooked packs)

Step 1

Heat the oven to 200C/180C fan/gas 6.  Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways.  Toss with the harissa and 1/2 tbsp oil and season. Tip on to a baking tray and roast for 40-45 minutes or until tender.  Toss the spinach and 1 tbsp of water through for the last 5 minutes to wilt.

Step 2

Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth - add 1 tbsp water if needed. Season and stir in the lemon zest and juice. 

Step 3

Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.

Ingredients

1 tbspn extra-virgin rapeseed oil or alternative

2 red onions, thinly sliced

300g kale

300g wholemeal pasta (penne works well)

4 tbspn reduced fat vegan cream cheese or alternative

4 tbspn fresh vegan  pesto or alternative

Instructions

Step 1

Heat the oil in a large pan over a medium heat.  Fry the onions for 10 mins until softened and beginning to caramelise.  Add the kale and 100 ml water then cover and cook for 5 mins more, or until the kale has wilted.

Step 2

Cook the pasta following pack instructions. Drain, reserving a little of the cooking water.  Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.