• 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.

Prepare the Sauce:

• Heat the olive oil in a large saucepan over medium heat.
• Add the chopped onion and cook for about 5 minutes until it starts to soften.
• Stir in the finely chopped garlic and cook for an additional 1 minute.

Add Tomatoes and Flavorings:

• Add the roughly chopped fresh tomatoes to the saucepan.
• Cover the saucepan and cook for approximately 20 minutes, or until the tomatoes have wilted down and become pulpy.

Incorporate Tomato Paste and Stock:

• Stir in the sun-dried tomato paste, honey, and vegetable stock.
• Bring the mixture to a boil.

Cook the Pasta:

• Add the gluten-free pasta to the sauce.
• Cover the saucepan and simmer gently for about 20 minutes, or until the pasta is fully cooked, and the liquid has reduced to create a thickened sauce.

Add Chickpeas:

• Stir in the drained chickpeas and continue to cook for an additional 5 minutes, allowing them to heat through.

Preheat the Oven:

• Preheat your oven to 160°C (320°F).

Prepare Sweet Potatoes:

• Scrub the sweet potatoes under running water to clean them thoroughly.
• Dry the sweet potatoes completely.

Slice Sweet Potatoes:

• Use a mandoline or cheese slicer to slice the sweet potatoes into paper-thin rounds.
• Place the sliced sweet potatoes in a large bowl.

Prepare the Coating:

• If your coconut oil is solid, melt it until it becomes a liquid.
• dd the melted coconut oil, thyme, and a pinch of salt to the sliced sweet potatoes in the bowl.

Toss and Coat:

• Gently toss the sweet potato slices to ensure they are evenly coated with the coconut oil, thyme, and salt.

Arrange on Baking Sheet:

• Spread the coated sweet potato slices out in a single layer on a baking sheet.
• Ensure that they are not overlapping, as this will help them become crispy during baking.
• You may need to use more than one baking sheet if you have a large quantity of sweet potato slices.

Bake:

• Bake the sweet potato chips in the preheated oven for approximately 20-30 minutes.
• The exact time may vary depending on your oven and the thickness of the slices.
• It’s essential to keep an eye on them to prevent burning.

Flip Halfway:

• About 10 minutes into the baking time, carefully flip the sweet potato chips over.
• This will help them cook evenly and become crispy on both sides.

Check for Doneness:

• Continue baking until the sweet potato chips become crispy and slightly browned.
• The total baking time should be in the 20-30 minute range, but it’s crucial to monitor their progress to avoid overcooking.

• Clean the green beans and cook them in boiling water until al dente, then drain.
• Cook the soba noodles in a pot of boiling water, drain, and rinse them with cold water.
• Heat a grill pan.
• Rub the cod fillets with lime juice, salt, pepper, and turmeric.
• Grill the fish for 10 minutes, turning it carefully after 5 minutes.
• Heat 1 tsp of coconut oil or ghee in a frying pan.
• Sauté the onion, garlic, spring onions, ginger, and mushrooms for 1-2 minutes.
• Stir in the coconut milk, veggie powder, tamari, cayenne, and the cooked green beans.
• Simmer for a few minutes, stirring occasionally.
• Add the drained noodles, toss to combine, and transfer to a bowl.
• Place the grilled fish on top of the noodles and vegetables and sprinkle with beansprouts.

• Preheat the oven to 200°C (392°F).
• Parboil the halved potatoes for 5-7 minutes, then drain and place them in a roasting tin.
• Toss with olive oil, crushed garlic, fresh thyme leaves, and season with salt and pepper.
• Roast for 30 minutes or until the potatoes are golden and crispy.
• Sprinkle with grated Parmesan as soon as they come out of the oven, and then serve.