• Preheat the oven to 160ºC.
• Line 2 baking trays with greaseproof paper or silicon mats.
• In a large bowl, combine all the ingredients together and leave it to stand for 20 minutes.
• Divide the mixture equally between the trays and spread it out as thinly and evenly as possible, ensuring there are no gaps or holes in the mixture.
• Bake in the oven for 1 hour, swapping the trays around after 30 minutes to ensure even baking.
• After an hour, check that they are consistently golden all over – if not, leave them in for a few more minutes.
• Cooking times might vary between ovens.
• Remove from the oven and leave to cool.
• Snap into different-sized chunks before serving.

For the Cake:

• Preheat the oven to 150˚C.
• In a mixing bowl, beat together the melted coconut oil, powdered Natvia sweetener, unsweetened soy milk, and cocoa powder.
• Add almond flour, coconut flour, almond extract, and powdered vanilla to the mixture.
• Then, mix in the unsweetened soy yogurt.
• Stir in the gluten-free baking powder, bicarbonate of soda, and xanthan gum.
• Beat the mixture until it becomes light and fluffy.
• Divide the cake batter between two 17cm (7in) lined cake tins.
• Bake the cakes in the preheated oven for 40 minutes.
• Once baked, remove the cakes from the oven and let them cool in the tins.

For the Frosting:

• In a blender, combine the soaked cashew nuts, melted coconut oil, Natvia icing mix, cocoa powder, powdered vanilla, almond extract, and coconut milk.
• Blend until the mixture is completely smooth.
• Transfer the blended mixture to a mixer and beat until it becomes light and fluffy.
• Spread half of the chocolate frosting over one of the cooled cakes, place the second cake on top, and cover it with the remaining frosting.

• Preheat the oven to 180ºC.

For the Filling:

• Combine the raisins, sultanas, and chopped jujube fruit in a saucepan and bring to medium heat.
• Add a dash of water and let it cook until the fruit is stewed and soft.
• Add the mixed spice and agave syrup, and let it simmer.
• Add a little more water if needed.

For the Pastry:

• Drain the soaked jujube fruits and add them to a food processor along with the buckwheat flour, ground almonds, coconut oil, agave syrup, mixed spice, and salt.
• Blend until well combined.
• Lightly grease 7 holes of a cupcake/mince pie tray with coconut oil.
• Use two-thirds of the pastry mix to press into the base of the molds.
• Push the mixture around the sides of the molds to create a little casing to hold the filling.
• Add a spoonful of the raisin mixture to each of the pastry cases.
• Using the remaining pastry mixture, form a flat circular shape and place it on top.
• Decorate with dried jujube fruit.
• Repeat this for the other mince pies.
• Bake in the oven for 10-12 minutes or until they turn golden.

For the Crispy Tofu:

• Drain the tofu on paper towels, then cut it into 1cm (½in) thick slices.
• Mix together the miso, sesame oil, and tamari.
• Add the tofu, turn, and leave to marinate in the fridge.
• Heat the oil in a large frying pan over a medium-high heat.
• Remove the tofu from the marinade and fry for 10-12 minutes, turning once, until crisp and golden.
• Drain the tofu.

For the Broth:

• Soak the shiitake mushrooms for 15 minutes in 100ml (3½oz) boiled water.
• Put the shiitake and the soaking liquid into a slow cooker with the ginger and kombu and 700ml (1½pt) hot water.
• Cover and cook on low for 3 hours, or high for 2 hours.
• Remove and discard the ginger and kombu.
• Meanwhile, continue with the tofu.
• Stir any marinade left into the slow cooker pot with the garlic, chilli sauce, edamame, and broccoli.
• Cover, turn the temperature to high, and cook for 15-20 minutes until the broccoli is just tender.
• Cook the soba noodles according to the packet instructions.
• Drain and divide between 4 bowls and scatter over the spring onions.
• Ladle the broth over the noodles and top with crispy tofu and sesame seeds.

• Preheat the oven to 200ºC (392ºF).
• Lightly butter a small ovenproof dish and place the cod fillets inside.
• Mix together the pesto and chopped tomatoes, then spoon this mixture on top of the fillets.
• Bake for 15 minutes or until the cod is cooked through.
• While the cod is baking, cook the potatoes in a pan of boiling water for 13-15 minutes.
• Add the frozen peas and cook for an additional 2 minutes or until both are tender.
• Drain and return them to the pan.
• Add a little butter to the pan and lightly crush the potatoes and peas using a masher.
• Stir in the lemon zest and juice, then season the mixture to taste.
• Divide the potato and pea crush between four plates and top with the baked cod and tomato-pesto mixture, spooning over any baking juices.

• In a slow cooker pot, mix together the grated ginger, tamari, honey, chopped garlic, sesame oil, rice vinegar (or apple cider vinegar), Chinese five spice, and chilli sauce.
• Stir in the chicken.
• Cover and cook on low for 6 hours, or on high for 3 hours.
• Once done, scoop out the chicken and cover it with foil.
• Stir the cornflour into a little water and add it to the pot.
• If you were cooking on low, turn the slow cooker to high and cook for 15 minutes, stirring until the sauce thickens.
• Return the chicken to the pot along with the white part of the sliced spring onions.
• Stir and cover, then cook on high for another 1 hour until the chicken is tender.
• Steam the broccolini and divide it between serving plates.
• Top with the cooked chicken.
• Spoon the sauce over the top and sprinkle with sesame seeds, the green parts of the sliced spring onions, and chopped coriander.

• Soak the raisins in a bowl of boiling water for about 15 minutes.
• Boil the sweet potatoes in water for about 15 minutes or until fully cooked.
• Drain and allow them to cool.
• Meanwhile, sauté the chopped onion with a spoonful of coconut oil until it becomes translucent.
• Preheat the oven to 180°C (350°F).
• In a bowl, beat the eggs until fluffy.
• Mash the cooked sweet potatoes and drain the raisins.
• Add the raisins, sweet potatoes, sauerkraut, oat flour, sautéed onion, chopped thyme, and pepper to the bowl with the beaten eggs.
• Crumble half of the feta into the mixture and stir well to combine.
• Transfer the mixture into a greased 28cm (11in) tart dish and crumble the remaining feta on top.
• Sprinkle the tart with sunflower seeds, then bake in the oven for about 35 minutes.

• Heat the olive oil in a large pan, and add the crushed garlic.
• Then, add all the vegetables, spices (cayenne pepper, paprika, and chili flakes), and the juice of 1 lemon.
• Season with a pinch of salt and pepper.
• Allow the mixture to cook down for 5 minutes.
• Now, add the coconut milk, vegetable stock, brown basmati rice, saffron, and another pinch of salt and pepper.
• Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to a simmer, and cover.
• Let it simmer for 30-35 minutes, stirring every 10 minutes.
• Add the juice of another lemon and simmer for an additional 5 minutes, or until you achieve the desired consistency.

• Cook the brown rice noodles according to the package instructions.
• Drain and set aside.
• In a dry pan, toast the unsalted peanuts over medium heat until they become golden brown.
• Remove them from the pan and roughly chop them.
• Heat 1½ tablespoons of olive oil in a wok or large frying pan.
• Add the chopped shallot and garlic and stir-fry for about 1-2 minutes until they become fragrant.
• Add the raw peeled prawns and firm tofu cubes, and stir-fry for another 3-4 minutes until the prawns turn pink and the tofu is lightly browned.
• Chop the chives and add them to the wok or frying pan.
• In a small bowl, mix together the tamarind purée, brown sugar, fish sauce (if using), and the juice of half to one lime.
• Pour this mixture into the wok and stir.
• Push the ingredients in the wok to one side, and crack the eggs into the other side.
• Scramble the eggs until they are mostly set.
• Add the cooked brown rice noodles to the wok, along with light gluten-free soy sauce and hot chili powder (if using).
• Toss everything together and stir-fry for a few minutes.
• Add the chopped spring onions, a small bunch of fresh coriander, and coconut milk.
• Continue to stir-fry for another minute.
• Serve the Tofu Pad Thai garnished with additional spring onions, fresh coriander, red chili slices, toasted chopped peanuts, and a handful of ready-to-eat bean sprouts.
• Provide lime wedges on the side.

• Heat 1 tablespoon of coconut milk in a frying pan over medium heat.
• Add the red Thai curry paste and cook for 1 minute, stirring.
• Add the chopped tofu to the pan and stir over high heat for about 3 minutes.
• Trim the tenderstem broccoli and pour boiling water over it to cover.
• Let it sit while the tofu is cooking, then drain it well and add it to the pan.
• Stir in the remaining coconut milk, coconut cream, fish sauce, and brown sugar.
• Bring the mixture to a boil, reduce the heat to a simmer, and cook for about 5 minutes until the tofu is heated through.
• Meanwhile, heat the rice according to the packet instructions.
• Stir the baby spinach into the curry and cook until it wilts, which should take about 1-2 minutes.
• Taste the curry and season with salt, pepper, and lime juice to your liking.
• Serve the Thai tofu curry with the rice.
• Garnish with finely sliced red chili if desired.