• Preheat the oven to 220ºC (430°F).
• On a baking tray, combine carrot slices, cumin seeds, and garlic cloves.
• Drizzle with olive oil, ensuring everything is coated, and roast in the oven for 20-25 minutes until soft and golden.
• While the carrots are roasting, line or grease a large baking tray.
• In a bowl, combine the dry ingredients for the breadsticks.
• Add the liquid ingredients and use your hands to form a dough.
• Divide the dough into cherry tomato-sized pieces and roll them into balls.
• Roll the balls into thin sticks, about 30cm (14in) long, or to fit your baking tray.
• Transfer the sticks to the tray and continue until all the dough is used.
• Optionally, sprinkle with seeds or herbs of your choice.
• Place the tray in the oven with the carrots and bake for 10-15 minutes, depending on your desired level of crispiness.
• When the carrots are soft and the breadsticks are ready, remove everything from the oven.
• Allow the roasted carrot mix to cool slightly before peeling the garlic cloves and discarding the skins, leaving the soft insides.
• In a food processor or blender, combine the roasted carrots, cumin seeds, garlic, olive oil, chickpeas, and lemon juice until smooth.

• Preheat the oven to 150°C (300°F).
• On a baking tray, drizzle cherry tomatoes with olive oil, season with salt and pepper, and roast for 45 minutes.
• Blend all the dressing ingredients until smooth.
• Heat a griddle pan with olive oil and grill the zucchini slices until cooked and lightly charred.
• Remove them.
• Grill the asparagus, broccolini, and edamame beans on the griddle pan until cooked through.
• Reheat the oven to 180°C (350°F) and cook the beetroot burger.
• Toast the sesame seeds in a pan over medium heat for about 5 minutes, shaking the pan occasionally.
• Toss the grilled vegetables with the basil dressing in a mixing bowl, reserving some for garnish.
• Sprinkle with toasted sesame seeds and chilli flakes (if using).
• To assemble the salad, start by layering rocket, grilled vegetables, roasted tomatoes, and the sliced beetroot burger.
• Drizzle with extra basil dressing and sprinkle generously with toasted sesame seeds, basil leaves, and chilli flakes.

For the Sweet Potato Chips:

• Preheat the oven to 200°C (390°F).
• Cut the sweet potatoes into chunky chips and toss them with a little olive oil and cayenne pepper.
• Spread them out evenly on a large non-stick baking tray and roast for 25-30 minutes, stirring once or twice, until they are tender and nicely browned.

For the Kale, Pea & Ricotta Cakes:

• While the sweet potatoes are roasting, cook the kale in a large pan of boiling water for 1 minute, then add the peas and cook for a further 2 minutes until the kale has wilted.
• Drain well, pat dry with kitchen paper, and transfer the kale and peas to a food processor.
• Grate the zest from the lemon and add it to the food processor along with the sliced salad onions, ricotta, Parmigiano Reggiano, free-range eggs, and gluten-free breadcrumbs.
• Pulse the mixture to create a coarse texture.
• Heat a little oil in a large non-stick frying pan.
• Cook spoonfuls of the mixture in batches for 4-5 minutes on each side until they turn golden.
• Keep the cooked cakes warm in the oven while you cook the remainder.
• You should have a total of 18 cakes.

• Preheat the oven to 200ºC (390ºF).
• Wash the carrots, but do not peel them.
• Lay the carrots in a roasting tray with the chopped red onion.
• Drizzle with a little olive oil and sprinkle with ground cumin.
• Bake for about 20-30 minutes until the carrots are tender and slightly wrinkled.
• Remove from the oven and allow them to cool slightly.
• In a jar, mix the dressing ingredients, including pomegranate molasses, crushed garlic (if using), virgin olive oil, and a squeeze of lemon juice.
• Shake the jar well, and adjust the seasoning to your taste.
• The dressing should have a slightly sharp flavor.
• In a large bowl, mix the cooked carrots and red onion with the remaining salad ingredients, including sliced avocado, Puy lentils, rocket, toasted walnut pieces, crumbled feta, and pomegranate seeds.
• Drizzle half of the dressing over the salad and toss gently.

For the Pumpkin:

• Preheat the oven to 180ºC (350ºF).
• Line a baking sheet with parchment paper or grease it with coconut oil.
• Toss the pumpkin slices in olive oil, then sprinkle with ground cumin and sea salt.
• Lay them on the prepared baking sheet and bake for 30 minutes or until they are lightly golden on the edges, flipping them over halfway.

For the Celeriac Rice:

• Heat a frying pan and add the coconut oil.
• Stir-fry the leek and ginger for 2-3 minutes until they soften and become fragrant.
• Add the chopped asparagus and stir-fry for an additional 2 minutes.
• Then, add the riced celeriac, ground cumin, tamari, and rice vinegar.
• Stir-fry until the celeriac has softened.
• Remove from heat and stir in the chopped coriander.

For the Dressing:

• In a small bowl, whisk together the tahini, matcha powder, lemon juice, a pinch of sea salt, and water if needed to achieve the desired consistency.

To Assemble:

• Arrange rocket leaves on a plate.
• Add the celeriac rice on top of the rocket.
• Lay the cumin-roasted pumpkin slices on top of the celeriac rice.
• Drizzle with the prepared dressing.
• Scatter toasted coconut over the dish.

• Preheat the oven to 180°C (350°F).
• To make the hummus, blend the chickpeas, tahini paste, peeled garlic clove, lemon juice, cumin powder, and a pinch of salt and black pepper together in a food processor for 2-3 minutes until smooth.
• Set aside.
• In a bowl, combine the finely sliced purple cabbage with lemon juice, apple cider vinegar, grated carrot, and a pinch of salt.
• Massage the cabbage mixture and set it aside.
• Prepare the guacamole by mixing the mashed avocado with lemon juice, salt, and black pepper.
• Set it aside.
• Slice the mushrooms and sauté them in a pan with a drizzle of olive oil, tamari, and chili (if using).
• Cook on medium heat for 5-7 minutes until the water has evaporated.
• While the mushrooms are cooking, place the veggie patties in the oven for 15-20 minutes.
• To assemble the collard green wraps, first de-stem the collard greens.
• Spread a layer of hummus on top of each collard green leaf.
• Then, add three slices of the veggie patties, a dollop of guacamole, some of the marinated purple cabbage, and the sautéed mushrooms and carrot.

• Preheat the oven to 180°C (350°F) and line 2 baking trays with greaseproof paper.
• Set aside.
• Toss the potato chips with 1 tablespoon of olive oil, ½ teaspoon of ground turmeric, sea salt, and black pepper.
• Place them on one of the baking trays and bake until they are crisp and golden.
• While the chips are baking, prepare the fish batter.
• In a bowl, whisk together the remaining ½ teaspoon of turmeric, salt, black pepper, 1 tablespoon of olive oil, gram flour, tapioca flour, and water.
• Adjust the batter consistency by adding more water if it’s too thick or more gram flour if it’s too thin.
• It should have a thick, golden consistency.
• After about 15 minutes, dip the cod fillets into the batter, turn the chips over, and place the fish on the baking tray.
• Bake for no more than 12 minutes or until the fish is golden and cooked through.
• Boil the frozen peas in salted water, then drain them and set them aside.
• In a small bowl, combine the coconut yogurt, dill, gherkins, and seasoning.

For Roasted Vegetables:

• Preheat the oven to 200°C (390°F).
• Toss the baby carrots, baby zucchini, and mini red capsicums with olive oil, salt, pepper, and paprika (if using).
• Roast them in the preheated oven for 25-30 minutes or until they’re tender and slightly caramelized.
• Set them aside.

For the Hummus:

• In a food processor, combine the drained and rinsed chickpeas, tahini, peeled garlic clove, lemon juice, cumin powder, and a pinch of salt and pepper.
• Process until smooth and creamy.
• Adjust seasoning to taste.

For the Mezze Platter:

• Cook or reheat the gluten-free falafels according to the package instructions.
• Slice the eggplant and zucchini into rounds, drizzle with olive oil, season with salt, pepper, and your choice of dried herbs.
• Grill or roast them until they’re tender and have grill marks.
• Arrange the roasted vegetables, falafels, olives, unsweetened coconut yogurt, avocado slices, sweet cherry tomatoes, and flaxseed crackers on a large serving platter.
• Line the platter with lettuce leaves for a fresh touch.
• Serve the hummus in a small bowl alongside the platter.

For the Base:

• Line a 20cm (8-inch) square baking tray with baking paper and preheat the oven to 170ºC (340ºF).
• In a bowl, cream together the coconut oil, coconut sugar, and mashed banana.
• Add the gluten-free flour to the mixture and form it into a dough.
• Press the dough into the lined baking tray, smoothing it with the back of a spoon, and prick it all over with a fork.
• Bake for approximately 25 minutes or until the base turns golden brown.
• Allow it to cool in the tin before adding the coconut caramel layer.

For the Coconut Caramel:

• In a small pan, gently heat the coconut cream with the maple syrup, stirring to combine.
• Turn off the heat and add the grated creamed coconut.
• Stir well to fully combine, then allow it to cool.
• Once cooled, spread the coconut caramel evenly over the shortbread base.

For the Topping:

• Melt the dairy-free chocolate and coconut oil together in a heatproof bowl placed over a pan of hot (but not boiling) water.
• Stir well to combine.
• Pour the melted chocolate over the coconut caramel layer and top with your preferred sugar decorations.
• Allow the bars to set at room temperature for 2-3 hours before slicing them into squares.