FOR THE SAUCE

• 1 tbsp olive oil
• 3 shallots, finely chopped
• 1 clove garlic, crushed
• 2 tbsp tomato purée
• 175ml vegan red wine
• 400g chopped tomatoes
• Pinch dried oregano
• Salt and pepper, to taste

FOR THE JACKFRUIT

• 1 tbsp olive oil
• ½ red onion, sliced
• 400g can jackfruit, drained and rinsed
• Pinch dried oregano
• Pinch chilli flakes
• ¼ tsp smoked paprika
• 2 tbsp cider vinegar
• 50g agave syrup
• Salt and pepper, to taste

FOR THE CRUSHED WINTER VEGETABLES AND VEGETABLE CRISPS

• 1 carrot, chopped into rough dice
• 1 parsnip, chopped into rough dice
• ¼ swede, chopped into rough dice
• Pepper, to taste
• 1 tbsp olive oil

FOR THE VEGETABLE CRISPS

• 500ml vegetable oil for deep frying
• 1 carrot
• 1 parsnip

TO GARNISH

• 3 Brussels sprouts, outer leaves only

METHOD

1. To make the sauce: In a large pan, cook the shallots in the oil over a medium heat until soft. Add the crushed garlic and cook for a minute, then add the tomato purée and cook for another 2 minutes.
2. Add the red wine to the pan and simmer (uncovered) until it reduces by half.
3. Add the chopped tomatoes and oregano. Bring back to a low simmer and cook the sauce for 15 minutes. Remove the pan from the heat and allow to cool slightly before blending into a purée. Season to taste.
4. To make the jackfruit: Preheat the oven to 180°C/gas mark 4.
5. In a large pan, fry the onion in the oil over a medium heat until softened. Add the jackfruit, oregano and spices and cook for a further 5 minutes. Remove from the heat and mix in the vinegar and agave syrup.
6. Transfer the jackfruit mixture onto a baking tray. Cover with foil and cook in the oven for 20 minutes. After 20 minutes, remove the foil and cook for a further 5 minutes. Season to taste.
7. For the winter vegetables: Boil the vegetables in salted water for 5-10 minutes until they start to soften. Drain, then fry in the olive oil for 5 minutes, while crushing. Season to taste.
8. To make the vegetable crisps: Heat the oil to 160°C in a large, wide, sturdy pan (so it is no more than half full). Use a potato peeler to create strips from the carrot and parsnip and fry until golden. Drain on kitchen towel and leave to crisp up.
9. For the garnish: Bring a small saucepan of salted water to the boil. Remove the leaves from the Brussels sprouts and blanch them in the water for 2 minutes. Pat them dry on kitchen towel and set aside.
10. To assemble the final dish: Place the crushed winter vegetables in the centre of the plate, place the jackfruit on top and finish with Brussels sprout leaves and vegetable crisps. Pour the sauce around the outside.

Ingredients

• 300g Brussels sprouts
• Olive oil
• 400g tin butter beans (or try chickpeas or cannelleni beans)
• 1 apple (or pear)
• 1 lemon
• 60g feta (stilton would also be great)
• Handful chopped parsley

Method

• Cut the very bottom off the sprouts, peel away any rough outer leaves and halve them. Add them to your air fryer tray with 1 tbsp olive oil, salt and pepper.
• Cook at 190°C for 5 minutes.
• Drain your butter beans and pat them dry with kitchen paper. After the sprouts have had 5 minutes, add the beans to the air fryer, with a dash more olive oil. Shake and cook for 10 minutes.
• Chop the apple into small pieces. Chop the parsley, stalks and all.
• Once done, add your apple to the sprout mix, squeeze in the juice of the lemon and add more seasoning to taste. Shake to mix.
• Plate up and crumble over the feta and sprinkle over the parsley.

Recipe from www.riverford.co.uk

• 4 medium British Lion eggs
• 400g pumpkin, peeled and cut into 2cm chunks
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• 400g tin of cherry tomatoes
• 400g tin of chickpeas, drained and rinsed
• 150g baby spinach
• Small handful parsley, roughly chopped

Method

1. Preheat the oven to 200C/180C Fan/Gas Mark 6. 
2. Place the pumpkin into a microwavable bowl along with 2 tbsp water and the olive oil, ground cumin and coriander. Cover with clingfilm and cook in the microwave on high for 10 minutes, until soft.
3. Place a 20cm oven-proof skillet over medium-high heat and add the pumpkin, along with the cherry tomatoes and chickpeas. Bring to a simmer, then stir through the spinach. 
4. Make 4 indents in the pan mixture and crack an egg into each one.
5. Place the skillet into the oven for around 10 minutes, or until the whites are set. Remove from the oven, season the eggs with salt and pepper and sprinkle over the parsley.

Recipe from www.egginfo.co.uk

For the arancini;
800g leftover risotto of choice
150g frozen peas, defrosted
Juice of 1/2 lemon
100g mature cheddar grated

To coat the arancini;
200g toasted bread
50g plain flour
2 eggs, beaten with 1 tsp water

To serve; garlic mayo, fresh herbs, drizzle of extra virgin olive oil

Method

Step 1

Preheat the oven to 180C.
To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste.
Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling.

Step 2

To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish.

Step 3

Add the plain flour to a shallow bowl and the beaten egg to another.

Step 4

Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat.

Step 5

Drizzle a baking tray with olive oil and add the balls.
Bake for 25 minutes – turn halfway through.

Step 6

To serve, top with a little olive oil and fresh herbs.

Cooks tip – also delicious with some mozzarella in the middle of the arancini instead of the cheddar.

Ingredients

• 1 kohlrabi, lightly peeled & cut into matchsticks
• 3 carrots, peeled into ribbons
• 1 chilli, finely sliced
• 200g mixed bean sprouts
• 100g rice noodles
• 25g peanuts
• 1 tsp light brown sugar
• olive oil
• 1 garlic clove, peeled & finely grated
• juice of 1 lime
• 1-2 tbsp tamarind paste
• 1 tbsp tamari, or soy sauce
• 15g mint, finely shredded
• 15g coriander, chopped, stalks & all
• 20g basil, torn

Method

Prep time: 10 min

Cooking time: 30 min

• Put the kohlrabi, carrots and chilli in a large bowl.
• Fill a medium saucepan with plenty of boiled water. Cook the noodles for 4-5 mins until just tender, stirring occasionally to prevent them sticking. Once cooked, drain and run them under the cold water tap to cool, then transfer to a bowl of cold water and set aside.
• Heat a dry frying pan. Once hot, add the peanuts and gently toast, until starting to lightly colour; approx. 3-4 mins. Remove from the pan and roughly chop.
• In a bowl, mix the sugar with 1 tbsp of oil, the garlic, lime juice, tamarind and tamari, all added to taste. If unsure, gradually add more of each, tasting as you go. Check the seasoning.
• Add the noodles, bean sprouts, mint and coriander to the vegetable bowl. Add 1 tbsp of oil and toss to coat. Divide between plates, pour over the dressing, scatter over some basil leaves to your liking and scatter with peanuts and a little extra chilli if you like.

Recipe by www.riverford.co.uk

Ingredients

• For the Stromboli
• 450g strong white bread flour
• 7g fast action dried yeast
• 1 tsp salt
• 3 tbsp extra virgin olive oil, plus extra for brushing
• 80g baby spinach leaves
• 200g pizza mozzarella, grated (or ready grated mozzarella)
• 20g Parmesan cheese, grated
• 150g of chargrilled artichokes from a jar, drained and chopped
• 150g roasted red peppers from a jar, patted dry and chopped
• 2 tbsp sliced black olives
• 8-10 fresh basil leaves, torn
• flaked sea salt and freshly ground black pepper
• For the Spicy Pepper Dip
• 1 tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 200g roasted red peppers from a jar, drained
• 200g passata
• 1 tsp of Turkish red pepper paste or red pepper flakes (or ½ tsp chilli flakes)
• ½ tsp sugar

Method

Heat a frying pan over a medium heat and add a drizzle of oil. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and a pinch of salt and cook for 60 seconds until wilted. Transfer to a sieve and allow to cool before squeezing out any excess moisture.

To make the dough, put the flour into a large bowl and stir in the yeast and salt. Make a well in the centre and pour in the oil and 200ml of warm water. Mix with a large wooden spoon until the dough comes together, adding a little more water if needed to form a soft but firm dough.

Transfer the dough to a lightly floured surface and knead it for 8-10 minutes until smooth. Place the dough into a lightly oiled bowl, cover with cling film and leave it for about an hour in a warm place or until it has doubled in size.

Meanwhile make the sauce. Add the ingredients to a food processor and blend until smooth. Season with salt to taste.

Roll out the dough on a lightly floured surface into a rectangle measuring about 45cm x 34cm. Use the back of a spoon to smear a very little amount of the red pepper sauce over the dough, leaving a border of about 2cm all around the edge.

Scatter over the grated mozzarella and Parmesan. Top with spinach, strips of pepper and slices of artichoke. Scatter over the olives, basil and season with pepper.  Starting from the shorter edges, roll up the dough, tucking under the sides to seal and firmly enclose the filling. Place the roll, seal-side down, on a lightly oiled or lined baking sheet and leave to rise for 30 minutes.

Preheat the oven to 200C/400F/Gas 6.

Brush the Stromboli with oil and season with flaked sea salt. Bake for 30-35 minutes or until well risen and golden brown.Allow to rest for 5 minutes before slicing. Serve with the sauce for dipping (you can warm the sauce if preferred).

Recipe by www.ainsley-harriott.com

2 aubergines (500g)

2 tbsp BBQ sauce

50g California Walnuts, chopped

6 small floured baps, halved (400g)

250g halloumi, sliced into 6

½ tbsp olive oil

6 little gem lettuce leaves

Tomato chutney to serve

Method

Place the aubergines on a BBQ or griddle pan and cook for 15-20 minutes, turning occasionally until soft and slightly charred, wrap in foil and set aside until cool enough to handle. Cut the ends off and remove the skin, cut in half and pull apart the flesh.  Place in a bowl and mix in the BBQ sauce and Walnuts, season.

Toast the baps on the BBQ or griddle pan until golden.

Brush the halloumi slices with a little oil and BBQ or griddle for 1-2 minutes each side until golden.

Place the lettuce on the bap base, top with the pulled aubergine and then the halloumi.  Add a spoonful of tomato chutney and the top of the bap to serve.

Cook’s tip

For extra flavour, add some sriracha sauce to the pulled aubergines and brush the baps with a little vegan mayo.

Ingredients

• 100g unsweetened dried dates 
• 50g wholegrain crackers 
• 50g walnuts 
• 1 tbsp melted butter 
• 400g goat’s cheese 
• A small amount salt and freshly ground pepper 
• 100ml double cream 
• 2 tbsp cornflour 
• 200g cherry tomatoes 
• 2 tbsp extra virgin olive oil 
• 3 tbsp balsamic vinegar 
• 2 garlic cloves finely chopped

Method

1.  Grease the sides and bases of eight of the holes of the Loose-Based Mini Sandwich Tin.
2.  To make the cheesecake bases, place the dates, crackers and walnuts in a food processor, then add the melted butter. Pulse until finely chopped. Divide the mixture between the eight greased holes, pressing down with the back of a spoon.
3.  Next, make the filling. Place the goat’s cheese in a bowl and season with salt and pepper. In a small saucepan, bring the cream to a boil, then add the cornflour and stir. Pour the cream over the goat’s cheese and stir until smooth.
4.  Divide the filling between the prepared holes of the sandwich tin, then place in the fridge to set for at least an hour.
5.  Preheat the oven to 180˚C/Gas 4. Place the cherry tomatoes in an oven-safe dish or tray and add the olive oil, balsamic and garlic. Cook for 15 minutes, then remove and allow to cool.
6.  Remove the cheesecakes from the fridge once set. Push up the loose bases carefully to release and place on a serving dish. Garnish with the tomatoes and finish with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

Recipe by www.lakeland.co.uk

Ingredients

• For the tomato sauce
• 1 tbsp olive oil 
• 1 onion finely chopped
• 1 garlic clove crushed
• 400g can of chopped tomatoes 
• 1 tsp vegetable stock powder 
• 1 tbsp tomato puree 
• 1 tsp mixed dried herbs 
• A few drops balsamic vinegar 
• A pinch salt, sugar and pepper 
• For the cannelloni
• 250g bag spinach 
• 2 medium courgettes 
• 1 medium aubergine 
• 250g tub ricotta cheese 
• 20g pine nuts 
• A portion salt and freshly ground black pepper to taste
• 2 tbsp Parmesan cheese finely grated
• 2 tbsp dried breadcrumbs (Panko are perfect) 

Method

1.  Heat the olive oil in a frying pan and gently fry the red onion and garlic over a low heat for 4-5 minutes, stirring often. Add the tomatoes, stock powder, 100ml water, tomato purée and herbs. Simmer gently for about 10 minutes, until reduced and thickened. Season with the balsamic vinegar, salt, sugar and pepper. Set aside to cool a little.
2.  Preheat the oven to 210°C/Gas 7.
3.  Cook the spinach in a small amount of water for 3-4 minutes, until wilted. Drain thoroughly, squeezing out the excess moisture with the back of a spoon.
4.  Following the instructions for the Veggie Sheet Slicer, create vegetable sheets from the courgettes and aubergine. Lay 8 veggie sheets out on a work surface; your sheets need to be approximately 11 x 15cm (a bit like a pasta lasagna sheet) – you might need to overlap some of the veggie sheets slightly to make them this size.
5.  Spoon equal amounts of ricotta, spinach and pine nuts onto the vegetable sheets, placing at one narrow end. Season with salt and pepper, then roll up, like cannelloni. Transfer to a baking dish as you make them, creating two layers.
6.  Pour the tomato sauce over the vegetable cannelloni, spreading it out evenly. Sprinkle the Parmesan cheese and breadcrumbs over the top. Transfer to the oven and bake for 30-35 minutes, until golden brown. Allow to stand for 4-5 minutes, then serve.
7.  Tips: You could use either just courgettes or just aubergines if you’d rather. For vegans, substitute a 349g pack of silken tofu for the ricotta, draining it well and blitzing it in a blender before use, and omit the Parmesan cheese or substitute a vegan version.

Recipe by www.lakeland.co.uk

• 6 sheets fresh lasagne
• 260g bag spinach
• 350g tub tomato & basil pasta sauce
• 25g Parmesan, grated
• 2 medium eggs

Instructions

1. Cook the lasagne sheets in boiling water for 5 minutes until tender, drain.
2. Meanwhile, place the spinach in a large bowl and cover with clingfilm, microwave for 2 minutes until just wilted, gently squeeze out some of the excess water. Heat the tomato sauce in a saucepan.
3. To assemble, place 1 lasagne sheet on 2 plates, spoon over a third of sauce, then half the spinach, sprinkle with some cheese, repeat the layers finishing with sauce and cheese.
4. Poach the eggs to your liking and place on top of the lasagne. Serve with a green salad.