• Blend the almond milk, mint, and spinach until smooth.
• Add the rest of the ingredients and blend until smooth.

• Blend the kale, almond and the rolled oats until smooth.
• Add the rest of the ingredients and blend until smooth.

• Remove the mango peel, chop and put in the blender.
• Pour in the skim milk, yogurt, almond meal, honey, and some ice cubes.
• Blend everything together until smooth.
• Divide into two glasses and enjoy.

• Blend the almond milk and the spinach together until smooth.
• Add the rest of the ingredients and blend until creamy.

• Blend everything in the blender, grapefruit juice included, and mix until smooth and creamy.
• Taste and add more ice if too thin, add more almond milk, orange juice, or water too thick, or add apple or banana for a sweeter smoothie.

• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, baking soda, baking powder and salt, set aside.
• In the microwave or over a double boiler, melt the unsweetened chocolate and butter together, stirring occasionally until smooth.
• In a medium bowl, beat sugar, eggs and vanilla until light.
• Stir in the chocolate mixture until well blended.
• Stir in the sifted ingredients alternately with the sour cream then fold in the chocolate chips.
• Drop by rounded tablespoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Store in an airtight container.

• Mix all the ingredients for the dressing andseason to taste.

• Put the chicken into a large saucepan with the leeks, celery, carrots, ginger and garlic.
• Cover completely with water and bring to the boil.
• Immediately reduce the heat to a gentle simmer and slowly cook for about three hours, skimming the surface every so often to remove impurities and fat.
• The chicken should be just tender and the broth around it golden.
• Carefully lift the chicken out on to a platter and strain the stock.
• Skim the surface of fat (you can throw a handful of ice cubes into it which will make the fat rise to the surface).
• Taste and reduce the stock by boiling if you want it to taste stronger.
• Put the potatoes into the stock and cook for about 25 minutes, until tender.
• Boil the eggs for seven minutes, then cover with cold water and peel once they are cool enough to handle.
• Meanwhile, take the meat off the chicken (or you can serve it whole and in the pot in which it was cooked).
• If you are cutting it up, you want to end up with eight nice big bits of meat, one for each person, or the equivalent in small pieces.
• When the potatoes are cooked, return the chicken pieces (or whole bird) to the broth to warm through.
• Take off the heat and stir in the coriander, spring onions, chillies and lime juice to taste.
• Serve with the avocado.
• Each plate should have a halved hard-boiled egg and lime wedges.

• Put the stock into a saucepan with the ginger.
• Finely slice the spring onions on the diagonal and separate the green bits from the white.
• Reserve the green bits.
• Crush the white bits in a mortar and pestle with the garlic.
• Add to the stock with the coriander stalks.
• Bring the stock to the boil, then reduce the heat and simmer for about 30 minutes.
• If you have time, leave the stock to sit so that the flavours can infuse.
• Strain.
• Return the stock to the boil, then reduce the heat to a simmer.
• Add the prawns, tofu and seasoning and simmer for one minute, then squeeze in the lime juice and check for seasoning.
• Serve in soup bowls, dividing the chives and coriander leaves between each bowl.
• This doesn’t reheat brilliantly – it is much less fresh and the tofu makes the whole thing look a bit cloudy – so it’s best eaten when just made.

• Make the dressing by whisking all the ingredients together.
• Rinse the lentils, then cover them with cold water, bring to the boil and cook until tender but still holding their shape (15–30 minutes, depending on their age).
• Meanwhile, gently sauté the onion and celery in the oil until they are soft but not coloured.
• Drain the lentils, add them to the onion mixture and stir them round to coat in the cooking juices.
• Add the dressing and parsley and season really well, then gently stir in the red onion.
• purple-sprouting broccoli with melting anchovies
• Trim the broccoli stalks and steam until just tender; it will take four or five minutes.
• Drain the anchovies and gently heat the extra virgin oil in a small frying pan.
• Add the garlic and chilli and cook for a few minutes until the garlic is a very pale gold.
• Add the anchovies and press them with the back of a wooden spoon to break them up; the heat of the oil makes them melt into a sauce.
• Toss the warm broccoli with this, adding lemon and pepper.
• Serve with a drizzle more extra virgin oil over the top.

radish and caper salad

• Trim the radishes and cut them into very thin slices lengthways (a mandoline is good for this).
• Toss with all the other ingredients and taste for seasoning.