• 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.

For the Roasted Root Vegetables:

• Preheat your oven to 180°C (356°F).
• In a baking dish, combine the sliced leek, chopped mushrooms, fresh thyme, and season with salt and freshly ground black pepper.
• Drizzle 3 tablespoons of olive oil over the top.
• Bake in the oven for 15-20 minutes until the vegetables are soft and browned.
• Remove from the oven and set aside.
• Bring a saucepan of water to a boil.
• Add the remaining ½ a leek, chopped potato, sweet potato, pumpkin, and carrot.
• Boil for 5 minutes, then drain the vegetables and place them in a baking dish.
• Add the red onion, finely chopped garlic, and chopped rosemary.
• Drizzle the remaining olive oil over the top and mix to coat.
• Bake in the oven for 20 minutes.

For the Beef Burgers:

• In a bowl, combine the lean minced beef, fresh gluten-free breadcrumbs, and season with salt and freshly ground black pepper.
• Mix with your hands until evenly combined.
• Add the leek and mushroom mixture and mix again.
• Divide the beef mixture into four portions and shape them into burger patties.
• Flatten each burger patty to ensure they are even.

To Assemble and Serve:

• After baking the vegetables for 20 minutes, remove them from the oven.
• Create small spaces between the vegetables and nestle the beef burgers in the gaps.
• Return the dish to the oven and bake for an additional 20-25 minutes, turning the burgers over halfway through the cooking process.
• Place a spoonful of homemade mustard mayo on top of each burger and add two cooked green beans if desired.

For the Chicken:

• In a large nonstick frying pan, heat the olive oil over gentle heat.
• Season the chicken breasts with salt and freshly ground black pepper.
• Add them to the heated pan and cook each side for about 5 minutes until they turn golden brown.
• Check the chicken’s doneness by piercing the flesh with a skewer.
• The juices should run clear without any sign of blood, and the skin should be golden.
• Once done, remove the chicken from the pan and cover it with foil until you’re ready to assemble.

For the Salad:

• While the chicken is cooking, boil or steam the green beans for about 5 minutes until they become tender.
• In a bowl, combine the cannellini beans, cherry tomatoes, cooked green beans, sliced spring onion, and torn basil leaves.
• Drizzle the extra-virgin olive oil and squeeze the juice of half a lemon over the salad.
• Season to taste with salt and freshly ground black pepper.

To Assemble:

• Slice the cooked chicken and place it on top of the prepared salad.
• Drizzle the dairy-free pesto over the chicken and serve.

• Preheat your oven to 180°C (356°F).
• In a bowl, combine the gluten-free breadcrumbs, grated Parmesan, and season with salt and freshly ground black pepper.
• Place the finely chopped rosemary on a plate.
• Press the lamb racks into the rosemary on all sides to coat them.
• Heat the olive oil in a frying pan.
• Add the lamb racks and brown them on all sides.
• While you do this, preheat a baking tray in the oven.
• Carefully, using tongs, dip the lamb racks into the beaten egg, ensuring they are coated, and then into the breadcrumb and Parmesan mixture.
• Place the coated racks onto the preheated baking tray.
• Bake the lamb racks in the oven for 20-25 minutes or until the coating is golden brown, and the lamb is cooked to your desired level of doneness (for medium-rare, aim for pinkness in the center).

• On a plate, combine the gluten-free flour with a pinch of salt and freshly cracked black pepper.
• Add the beef chunks and toss to lightly coat them with the flour mixture.
• Heat half of the coconut oil in a large frying pan over medium-high heat.
• Add half of the beef and cook until it’s browned all over, which should take about 10 minutes.
• Remove the browned beef with a slotted spoon and set it aside.
• Repeat the process with the remaining beef, adding more coconut oil if needed.
• Return all the browned beef to the pan, pour in 200ml (7fl oz) of hot water, and stir to scrape up any bits stuck to the bottom.
• Transfer the browned beef and the liquid to the slow cooker pot.
• Add the sliced onions, star anise, Chinese five spice, ginger, fresh orange juice, tamari, and the bite-sized butternut pumpkin pieces.
• Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the pumpkin and beef are tender.
• About 30 minutes before the end of the cooking time, add the broccolini to the stew, gently pushing it into the mixture.
• If needed, add a splash more hot water.
• Cover and cook until the broccolini is tender but still vibrant in color.
• Season with salt and pepper.