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.

• Create pumpkin noodles using a spiralizer or a peeler.
• Heat a thin layer of olive oil in a large frying pan over medium-high heat.
• Add the sliced mushrooms, half of the chopped garlic, and a generous pinch of salt.
• Cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and golden.
• Stir in a portion of the chopped sage leaves, reserving most for later.
• Remove the mushrooms from the pan and set them aside.
• In the same pan, heat another thin layer of olive oil over medium-high heat.
• Add the butternut noodles, the remaining garlic, and a couple more pinches of salt.
• Cook for about 2 minutes, stirring occasionally.
• Add a splash of water and cook for an additional 3-4 minutes until the pumpkin noodles are tender.
• Stir in the remaining sage and the cooked mushrooms until well combined.
• Season with salt and freshly ground black pepper.

For the Chocolate Ganache Layer:

• Break the dark chocolate into small pieces and place it in a small bowl.
• In a saucepan over medium-high heat, melt the butter with the cream.
• Once foam starts to develop on top, slowly pour this mixture over the chocolate while stirring, allowing the chocolate and cream to combine.
• Set it aside to cool.

For the Almond Layer:

• In a bowl, mix the almond flour, softened butter or coconut oil, cinnamon, erythritol (or liquid stevia), and salt.

For the Cheesecake Layer:

• In another bowl, mix the creamed coconut milk (or cream cheese or mascarpone), vanilla (powder or extract), and erythritol (or liquid Stevia).

Assembly:

• Divide the almond mixture into 6 equal parts and press each part into small to medium-sized muffin cups (silicone molds work well).
• Top each almond layer with a dollop of the cheesecake mixture.
• Then, add a tablespoon of the chocolate ganache over the cheesecake layer.
• Freeze the cheesecake bites for at least 2 hours before serving.
• Store the bites in the freezer for up to 3 months.

• Preheat your oven to 200°C (392°F).
• In a mixing bowl, combine all the ingredients.
• Stir until they are well combined.
• Place the dough on a non-stick baking mat or a piece of sturdy parchment paper.
• Cover the dough with another piece of cling film or baking paper.
• Use a rolling pin to roll out the dough into a rectangle measuring approximately 30x40cm (12x16in).
• The dough should be no more than 2.
• 5mm (1/8in) thick.
• Using a pizza cutter or a large knife, pre-cut the dough into 24 equal squares.
• Pre-cutting the dough makes it easier to slice the crackers once they are crispy.
• Transfer the baking mat with the dough to a baking sheet and bake for 18-20 minutes.
• Remove from the oven, and while the dough is still warm, cut or break it into the pre-cut squares.
• Allow the crackers to cool, so they become crisp.

For the Zesty Green Slaw:

• Use your food processor’s slicing blade to thinly slice the green cabbage and fennel.
• Place them in a large mixing bowl.
• Add the sliced spring onions, mayonnaise, fresh lemon juice, extra-virgin olive oil, and chopped parsley to the bowl with cabbage and fennel.
• Season with salt and freshly ground pepper to taste.
• Mix the ingredients well to coat the slaw with the dressing.
• Set aside.

For the Thousand Island Dressing:

• In a separate bowl, combine the mayonnaise, sugar-free ketchup, sriracha, minced garlic, fresh lemon juice, and onion powder (or minced white onion).
• Season the dressing with salt and freshly ground black pepper.
• Stir until all ingredients are well incorporated.
• Set aside.

For the Chicken Goujons:

• Slice the chicken breasts into strips approximately 1cm (½in) thick.
• Place the chicken strips in a bowl and roll them in the grated Parmesan cheese to coat them thoroughly.
• Heat a pan with the ghee over medium-high heat.
• Once the pan is hot, add the chicken goujons and fry them until they are golden brown on both sides.
• Work in batches, being careful not to overcrowd the pan.
• Use a rubber spatula to flip the chicken halfway through cooking to keep as much of the Parmesan crust intact as possible.
• Alternatively, preheat the oven to 200°C (392°F) and bake the chicken for 20-25 minutes until they are cooked through and have a crispy crust.

• In a saucepan, combine the soaked Puy lentils with 710ml (1¼pt) of water and a pinch of salt.
• Bring it to a boil, then reduce the heat to medium-low.
• Cover with a lid and cook for 18-20 minutes.
• Drain the lentils in a colander.
• In a frying pan, heat a thin layer of olive oil over medium heat.
• Add the diced red onion and yellow bell pepper, season with salt, and sauté for 4-6 minutes, covered, until the onion turns translucent.
• Stir in the tomato purée and cook for 1 minute.
• Add the sweet smoked paprika, ground cumin, and ground coriander along with the chopped garlic, and cook for 30 seconds.
• Stir in the canned chopped tomatoes and saffron (if using).
• Cover and let it simmer over medium-low heat for 15 minutes.
• Add the cooked lentils and cook for an additional 10 minutes, allowing the liquid to reduce slightly.
• Stir in the chopped spinach and let it wilt.
• Remove the stew from the heat and stir in the harissa and honey.

• Begin by lightly coating the broccolini with rapeseed oil.
• Heat a griddle pan until it’s sizzling hot, then place the broccolini on it.
• Grill for about one minute on each side, or until it develops a slight char.
• Once the broccolini is cooked, transfer it to a serving dish.
• Sprinkle the crumbled blue cheese and chopped pecans over the top.
• Drizzle the broccolini with maple syrup for a sweet and savory glaze.
• Season with a pinch of salt and freshly ground black pepper to enhance the flavors.