• In a bowl, stir together the mayonnaise, red curry paste, lime juice, and salt.
• Mix thoroughly to combine all the ingredients.
• Serve the curry lime mayo with your meatballs.

• In a large bowl, combine all the ingredients and mix them together using your hands.
• Use a medium-sized cookie scoop to portion the meat mixture and form it into meatballs.
• Place the meatballs on two parchment-lined baking sheets.
• Bake the meatballs in the preheated oven for 20 minutes, switching the baking sheets from the top rack to the bottom rack after 10 minutes.
• Allow the meatballs to cool slightly, and then transfer them immediately to a gallon-size plastic zippered storage bag.
• Lay the bag flat in the freezer and store the meatballs tightly sealed for up to 3 weeks.

• Oil an 8 x 8-inch pan and line it with parchment paper.
• Lightly oil the parchment paper.
• Pour ½ cup of coconut water into a large stand mixer bowl, sprinkle the powdered gelatin on top, and let it soften.
• Add the cream of tartar and salt, and beat on high speed for 2-3 minutes until it becomes fluffy.
• Place the remaining coconut water in a saucepan along with the granulated sugar and honey.
• Cook over medium-low heat until the sugar has dissolved.
• Keep stirring and increase the temperature until the mixture reaches 240°F.
• Use a thermometer to check the temperature.
• Carefully pour the cooled syrup mixture into the gelatin mixture still in the mixer bowl.
• Add the vanilla and coconut extracts, and beat on low speed until combined.
• Increase the speed to high and continue beating until it becomes fluffy and the mixture triples in volume, which takes about 6 minutes.
• It should still be slightly warm and workable.
• Set up 5 separate bowls on the work surface and add a different natural food color to each.
• Make sure you mix well.
• If using powders, mix each one with 2 teaspoons of water to dissolve them evenly through the marshmallow.
• Lightly oil 5 spoons or spatulas, one for each bowl.
• Spoon one-fifth of the marshmallow into each bowl and mix quickly with the oiled spoon or spatula to incorporate the color.
• Scrape the marshmallow into the lined pan, spreading it across the base.
• Repeat this process with each of the remaining colors, layering them on top of each other in the pan.
• Work quickly before the marshmallow starts to set.
• Use an oiled knife to swirl through the mixture to create a marbled effect.
• Do not overwork it, or you will lose the marbling.
• Dip the knife in cold water and smooth the surface.
• Cover the pan with a lightly oiled piece of parchment paper and set it aside in a cool cupboard overnight to fully set.
• The next day, use a lightly oiled sharp knife to tip the marshmallow onto another sheet of parchment paper and slice it into cubes.
• In a small bowl, mix the cornstarch and confectioner’s sugar, and use this mixture to coat the sides of each marshmallow cube.

For the cupcakes:

• Preheat the oven to 350°F and line two regular muffin pans with 20 paper cups.
• Melt the gluten-free semi-sweet chocolate and unsweetened chocolate in a bain-marie over low heat.
• Set aside to cool.
• Combine the melted and cooled coconut oil with the melted chocolate.
• In a large mixing bowl, whisk together the light brown sugar, ground hazelnuts or ground almonds, sorghum flour, fine sea salt, and baking soda.
• Add the beaten eggs and good-quality vanilla extract to the dry ingredients.
• Then, pour in the chocolate mixture and beat together for about 2 minutes until the batter thickens and becomes glossy.
• Divide the batter into the prepared paper cups, filling each two-thirds full.
• Bake for 22 to 25 minutes, or until the cupcakes appear almost under-baked.
• The tops will become cracked and fall as they cool.
• Allow the cupcakes to cool completely before frosting.

For the frosting:

• In a food processor, combine the softened unsalted butter, well-stirred tahini, sifted confectioner’s sugar, and fine sea salt.
• Mix until the ingredients are fully combined and the butter has softened.
• Swirl 1 to 2 teaspoons of frosting on top of each cupcake.
• Sprinkle grated gluten-free chocolate over the frosting.

• Preheat the oven to 375°F.
• Lightly grease a ceramic ovenproof dish (about 9 x 6 x 2½ inches) with coconut oil.
• Place the peaches in a large heatproof bowl and cover them with boiling water from the kettle.
• Allow the peaches to stand for a few minutes, then drain and peel them.
• Remove the stones and cut the flesh into large pieces.
• Add the cornstarch and vanilla extract, and gently stir in the raspberries.
• Let them stand for 5 minutes.
• If there is a lot of liquid, add an extra tablespoon of cornstarch.
• In a separate bowl, combine the brown sugar, sorghum flour, oat flour, oats, sea salt, and cinnamon.
• Add the coconut oil and mix until the topping is crumbly.
• Gently stir in the sliced almonds.
• Pour the peach and raspberry mixture into the prepared dish.
• Sprinkle the topping evenly over the fruit to cover.
• Cook for 40 to 50 minutes or until the topping is golden brown, and the filling is bubbling.

For the Pesto:

• Begin with the pesto.
• Roughly chop the 3½ ounces of kale, removing the ribs.
• Blanch the kale in a pot of boiling, salted water for 30 seconds.
• Transfer the blanched kale immediately to a bowl of iced water, then drain and wring it dry with a towel.
• In a food processor, combine the garlic, Parmesan, toasted pine nuts, salt, and lemon juice.
• Pulse the mixture until it forms a paste.
• Add the blanched kale and basil to the food processor and pulse again.
• While the food processor is running, slowly stream in the olive oil until the mixture is smooth.

For the Pasta:

• Cook the fresh tagliatelle in a large saucepan of boiling salted water until al dente.
• Typically, fresh gluten-free pasta cooks in 3 to 4 minutes.
• Drain the pasta, reserving some of the water, and set it aside.
• Cut the 7 ounces of kale lengthwise into long, thin strips to match the appearance of the tagliatelle.
• Heat a large frying pan over medium-high heat.
• Once hot, add 3 to 4 tablespoons of olive oil and sauté the kale strips.
• When the kale begins to wilt, add the garlic cloves and sea salt.
• Sauté until the kale is softened and the garlic starts to brown (but not burn).
• Remove from heat and squeeze lemon juice over the mixture.
• Combine the cooked tagliatelle with the prepared pesto and enough of the pasta water (about 6 tablespoons) to form a creamy sauce.
• You can add more pesto to taste.
• Toss everything together with tongs.
• To finish, add the toasted pine nuts, freshly grated Parmesan, and a drizzle of olive oil.

• Place the forbidden rice and 1½ cups of water in a medium-sized saucepan.
• Bring to a boil, then cover with a well-fitting lid and simmer for 35 to 40 minutes, stirring occasionally.
• Ensure the rice isn’t sticking to the pan by adding a bit more water if needed.
• Once cooked, drain the rice in a sieve and rinse with boiling water to remove excess starch.
• Spread it out on a plate to cool completely.
• While the rice is cooking, remove the tough stalks from the cavolo nero and discard them.
• Finely shred the leaves and place them in a large mixing bowl.
• Use a mandolin to very finely shred the cabbage, if available, and add it to the mixing bowl with the grated carrots.
• In a separate bowl, mix together the dressing ingredients: fresh lime juice, toasted sesame oil, tamari, olive oil, toasted sesame seeds, minced garlic, and minced jalapeño pepper.
• Add the cooled rice to the shredded vegetables and pour the dressing over them.
• Mix everything together.
• Halve, stone, and peel the avocados.
• Cut them into thin slices and squeeze half a lime over them to prevent discoloration.

• In a large, heavy-based saucepan, sauté the zucchini, scallions, carrot, and green beans in the olive oil over low-medium heat for 5 to 10 minutes.
• Add the minced garlic and potato, and cook for another 5 minutes, making sure the garlic doesn’t stick to the pan.
• Stir in the basil pesto and stock, then bring the mixture to a boil.
• Add the chickpeas and mixed beans (cannellini beans) and simmer, uncovered, for 10 minutes.
• Add the ditalini pasta and simmer for an additional 10 to 12 minutes, or until the pasta is cooked.
• Season with salt and pepper according to your taste.

• Harissa Yogurt:
• Mix the harissa paste with the Greek yogurt.
• If desired, sprinkle with pomegranate seeds, and then set it aside.
• Halloumi Fries:
• Fill a deep-sided pan or wok with 2 inches of vegetable oil and heat it to 325°F.
• Use a thermometer to keep the temperature constant.
• Cut each block of halloumi into 12 chunky fries, so you have 24 in total.
• Mix the za’atar with the gluten-free all-purpose flour in a wide, shallow bowl.
• Toss the halloumi pieces into the za’atar and flour mixture, coating them evenly.
• Lower the halloumi fries into the hot oil with a slotted spoon, and fry them in batches for 2 to 3 minutes, or until they turn golden.
• Lift the fried halloumi fries onto paper towels to absorb any excess oil, then transfer them to a warm serving plate.
• Sprinkle with a little extra za’atar and serve with the harissa yogurt dip.
• Enjoy your Halloumi Fries with Harissa Yogurt!

Coconut Chia Pudding:

• Mix all the ingredients for the coconut chia pudding.
• Cook over medium heat for 2 minutes to warm slightly.
• Cover and refrigerate overnight.

Strawberry Purée:

• Place the strawberries and sugar in a heavy-based saucepan.
• Cook over a gentle heat for 5 to 7 minutes, lowering the heat if the sugar and berries seem to be sticking.
• The sugar should dissolve, the juices should be released, and the fruit should begin to break down.
• Cool and blend in a food processor.
• Strain with a sieve, pressing down with the back of a spoon to extract all the juice.
• Cover and refrigerate.

Granola:

• Preheat the oven to 325°F.
• Place the oats, nuts, seeds, and coconut flakes in a bowl.
• Heat the coconut oil, honey, maple syrup, and vanilla extract gently in a small pan until combined.
• Pour the liquid over the dry ingredients and stir to coat.
• Spread the mixture onto a baking sheet and level it.
• Bake for about 15 to 20 minutes until it turns golden brown.
• Keep an eye on the granola and stir it to prevent excessive browning around the edges.
• Once it’s cool, stir in the dried fruit.
• This granola will keep for up to 3 weeks in an airtight container.

Assembly:

• Serve all three components (coconut chia pudding, strawberry purée, and granola) chilled together in a serving bowl.
• Enjoy your Coconut Chia Pudding with Fresh Strawberry Purée and Crunchy Granola!