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.

• 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.