Many-grain Porridge with Brown Butter Pumpkin and Apple
Winter Baked Chia and Berry Porridge
Parsnip-millet Pancakes with Bramble Compote
Spiced Buckwheat Waffles with Mango
Nut Butters: Their many variations and uses
Paneer Corn Cakes with Charred Chilli Salsa
No-knead Seeded Breakfast Loaf
Sweet Potato Cakes with Lime and Avocado
Aubergine Shakshuka with Green Tahini
Spring Lentils in Radicchio Cups
Potstickers with Black Vinegar and Chilli
Rye Toasts with Pine Nut Butter and Avocado
Tiny Baked Potatoes with Spiced Chickpeas
Corn Tortillas with Avocado and Charred Spring Onions
Fondue Tomatoes with Mozzarella
The First Peas with Fresh Ricotta
Winter Squash, Bulgar and Spinach Kibbeh
Popiah with Shredded Vegetables
Baked Polenta and Sweet Potato with Halloumi Salsa
Butter-glazed Radishes with Capers and Walnuts
Blackened Baby Aubergines with Summer Herbs
Twice-cooked Leeks with Goat’s Curd
Son-in-law Eggs with Green Mango
Smoky Thai-style Tofu Cakes with Green Pod Salad
Rye Migas, Baked Feta and Hot Caper Salsa
Horta on Toast with Sweet Pepper and Chilli Jam
Crisp Tofu Stir-fry with Black Beans
Celeriac and Chestnut Soup with Oregano
Tomato-lentil Rasam with Spelt
Hor Fun Noodles with Many Mushrooms
Roast Cauliflower and Carrots, Lime Sambal, Coriander Chutney
Penne with Asparagus Pesto and White Beans
Spinach Gnocchi with Ricotta and Samphire
Ziti with Broccoli and Toasted Pine Nuts
Courgette, Ricotta and Dill Tart with Spelt-rye Pastry
Roast Broccoli Tart with a Cauliflower Crust
Beetroot Soup with Horseradish
Yogurt Soup with Lentils, Barley and Mint
Roast Carrot Soup with Flatbread Ribbons
Split Pea Soup with Caraway Brussels Sprouts
Stuffed Baby Pumpkins with Mudjhadara
Soba Noodle Soup with Duck Egg and Greens
Chickpea Crepes with Wild Garlic
Spiced Paneer for Spring in Semolina Dosas
Dill, Carrot and Chickpea Curry with Beetroot Raita
Roast Carrot, Chickpea and Pomegranate Salad
Chipotle Scotch Eggs with Smoky Tomato Dip
Cheddar Quesadillas with Kale and Black Beans
Rice Noodle Salad with Coconut Green Goddess Dressing
Brown Rice Sushi with Quick-Pickled Ginger
Shiitake Mushroom Bun Noodle Bowls
Griddled Halloumi Salad with Date Dressing
Smoky Carrot and Millet Burgers
Chubby Polenta Chips with Almond Za’atar Salt
Sweet Potato Fries with a Green Herb Dip
Nectarine, Tomato and Burrata Salad
Baked Purple Goat’s Cheese Gnocchi
Raw Vegetable Platter with Avocado-pistachio Dip
Slow-baked Artichoke Frittata, Watercress Pesto and Slow-roast Tomatoes
Baked Pumpkin, Ricotta and Sage
Salt and Coriander Roast Roots with Smoky Yogurt
Sticky Alliums with Lentils and Hazelnut Gremolata
Squash, Green Olive and Lentil Tagine
Caramelised Fennel Tagliatelle
Quinoa and Broad Bean Falafel with Lemon
Fragrant Carrot, Mandarin and Onion Red Rice Pilaf
Toasted Fennel Seed and Butter Bean Tabbouleh
Aubergine and Sweet Potato Lasagne with Walnuts
Farro and Pumpkin Kofte in a Roast Tomato Sauce
Sweet Potato, Buckwheat and Herb Muffins
Whole Aubergines, Couscous and Confit Peppers
Brown Rice Bibimbap Bowls with Smoky Peppers
Dill and Celery Wild Rice with Roast Fennel
Broad Bean and Asparagus Tostadas with Refried Beans
Cress, Millet and Beet Salad with Coriander Yogurt
Roast Cauliflower and Sesame Bowls with Miso
Brown Rice Congee with Asian Greens
Shaved Fennel Salad with Maple Dressing
Puntarelle with a Black Olive Dressing
Vietnamese Coconut and Pomelo Salad
Fresh Cheeses with Flowers and Herbs
Grated Brassica and Date Salad
Raw Salad of Jerusalem Artichokes with Walnuts
Shaved Beetroots with Sprouts, Kefir and Dukkah
Miso Soup with Dulse and Winter Vegetables
Spiced Turmeric Broth with Roast Vegetables
Summer Herb Broth with Cannellini and Pistou
Zen Vegetables with Soy and Sesame
Vegetable, Nut and Seaweed Fritters
Seaweed, Shredded Roots and Avocado Salad
Silken Tofu with Seaweed Dressing
Roast Pineapple, Coconut and Kaffir Lime Sorbet
Beetroot, Cardamom and Blackcurrant Frozen Yogurt
Geranium Leaf Frozen Yogurt with Berry Ripple
Fig and Leaf Ice Cream with Fresh Figs
Macaroon and Passion Fruit Curd Tart
Cinnamon, Apple and Walnut Cake
Blood Orange and Olive Oil Cake with Almonds
Carrot and Lemon Polenta Drizzle Cake
Date, Cocoa and Pecan Biscuits
Chocolate-muscovado Layer Cake
Kumquat, Cardamom and Pistachio Syrup Cake
Pears in Black Mulberry and Red Wine Sauce
Vegan Chocolate Mousse with Walnut-sesame Brittle
Cashew, Date and Vanilla Freezer Cakes
Salted Chocolate and Almond Truffles
Roast Tomato and Pickled Lemon Relish
Sriracha Mayonnaise with Spring Onions
Kombu Stock (or ‘Dashi, No Tuna’)
Thai-style Roasted Chilli Paste