700g of butternut squash (skin on, thinly sliced into 1cm half-moons)
4 tbsp of vegetable oil
2 garlic cloves, finely diced
15g of ginger, finely diced
2 shallots, finely diced
½ tsp of chilli flakes
300ml of water
1 Itsu traditional Miso‘easy sachet
6 Itsu vegetable fusion gyoza
Fresh coriander, to serve (optional)
Pumpkin seeds, to serve (optional)
More chilli flakes
Step 1Pre-heat the oven to 200°C and line a baking tray with a piece of baking paper.
Step 2Wash the squash and cut it into 1cm slices (half-moons). Place on the lined tray and mix with the half the olive oil and season with salt and pepper. Bake for about 25-30 minutes, until caramelised and soft. Make sure to turn the pieces halfway through cooking.
Step 3Heat the rest of the oil in a pan, add the diced shallots, chopped garlic, ginger and chilli flakes. Continue to cook for around 5 minutes until the shallots are soft.
Step 4Leave the two roasted squash slices for garnish. In a pan, combine the rest of the roasted squash with the shallot mix, water and miso. Bring to the boil and puree until smooth using a hand-blender.
Step 5Steam cook the gyoza as per packet instructions.
Step 6To plate up place a ladle of the miso butternut soup in a bowl, divide and place the vegetable gyoza onto the soup, garnish with remaining roasted squash slices, pumpkin seeds, chilli flakes and coriander.
1 small onion, diced
1 garlic clove, finely sliced
1 tbsp of ras el hanout
½ tsp of smoked paprika
1 tbsp of tomato purée
1 tsp of sugar
500ml of tomato passata
50g of feta, crumbled
A handful of fresh coriander, leaves roughly chopped
Fresh red or green chilli, sliced
Olive oil, for frying and drizzling
Salt and freshly ground black pepper
Step 1Preheat the oven to 200°C/Gas mark 6.
Step 2Cut the aubergine in half lengthways, then quarter each half to create eight full-length wedges. Fry the aubergine wedges in a hot ovenproof frying pan/ skillet with a generous glug of olive oil for 5 minutes on each side, until browned. Remove them from the pan and set aside.
Step 3Add the onion to the pan with a little more olive oil and fry for 5 minutes, then add the garlic and cook for 1 minute more. Add the ras el hanout, smoked paprika, tomato purée and sugar and stir in. Follow with the tomato passata and season well with salt and pepper. Arrange the aubergine/eggplant wedges in the sauce and leave to simmer for 5-10 minutes, after which time taste the sauce, adjust the seasoning to taste and remove the pan from the heat.
Step 4Make six small gaps in between the curled aubergine wedges and crack the eggs, allowing a little of the white to fall away, then pour the eggs into the gaps. Sprinkle over half the feta, drizzle with olive oil and place the pan in the preheated oven for 7 minutes for medium-cooked eggs.
Step 5Remove from the oven, drizzle with a little more olive oil, scatter over the coriander, remaining feta and chilli slices and add a pinch of salt. Serve with toasted sourdough bread on the side to mop up the juices.
125ml of Alpro Soya Unsweetened drink
125ml of Alpro Soya Single (alternative to cream)
500g of potatoes
1 tbsp of olive oil
1 clove of garlic, crushed
2 bay leaves
100g of cheddar cheese, grated
Black pepper and a pinch of salt
Step 1Start by pre heating your oven to 200°C, then warm the Alpro Soya drink together with the Alpro Soya Single, bay leaves and crushed garlic. Take the pan off the heat once it comes to the boil.
Step 2Peel the potatoes and the courgette and thinly slice. Meanwhile, grease a baking dish with olive oil.
Step 3Arrange a layer of potatoes on the bottom of the baking dish and season with pepper and a small pinch of salt. Then, alternate layers of courgette slices and potato slices, seasoning every layer as you go and finishing with a layer of courgette. Pour over the creamy sauce mixture until 2/3 of the veggies are covered.
Step 4Sprinkle grated cheese over the top and bake for 35-40 minutes until the potatoes are tender and the top nicely golden.
2 x 280g packets of tofu
400g of basmati rice
1 white onion
Crushed black peppercorns
Light soy sauce
Dark soy sauce
1 red chilli
4 spring onions
Step 1Chop the tofu into cubes. Coat in cornflour.
Step 2Add some vegetable oil to a wok. Fry the tofu until browned and remove from the wok.
Step 3Get the rice on (follow the instructions on the packet).
Step 4Clean the wok and place over a medium heat. Add a splash of oil. Add 4 tablespoons of butter, along with the chopped onion, finely chopped garlic and a large piece of fresh ginger.
Step 5Fry until everything is soft. At this point, add 2 tablespoons crushed black peppercorns and 2 tablespoons white sugar. Stir them in. Once the sugar has dissolved, add 5 tablespoons each of light and dark soy sauce.
Step 6Stir it all together, and then add a chopped red chilli and 3 chopped spring onions. Stir, and then re-add your tofu. Stir it in, add another tablespoon of butter, allowing it to melt, then remove the tofu from the heat.
Step 7Serve the tofu on top of a mound of steaming rice, garnish with another chopped spring onion and enjoy!
1 tbsp of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp of ras el hanout spice mix
400g can of chopped tomatoes
400g can of chickpeas, drained
80g of dried apricots, roughly chopped
500ml of fresh Cooks’ Ingredients Vegetable Stock, heated
240g pack of Linda McCartney’s Vegetarian Meatballs
200g of wholewheat couscous
Half a 28g pack of coriander, roughly chopped
15 mint leaves, shredded
4 tbsp of dairy-free yogurt alternative
Step 1Preheat the oven to 180°C/Gas mark 4. Heat the oil in a large flameproof casserole dish over a medium-high heat.
Step 2Fry the onion and garlic for 5 minutes, then stir in the ras el hanout and fry for 2 more minutes. Add the tomatoes, chickpeas, apricots and 250ml hot vegetable stock; bring up to a simmer and cook for 3-4 minutes. Stir in the vegetarian meatballs, then put the dish in the oven for 20 minutes.
Step 3Meanwhile, prepare the couscous. Put in a bowl and add the remaining 250ml of hot vegetable stock; cover with a plate and set aside for 15 minutes. Serve the couscous with the vegetarian meatballs, herbs and a spoonful of yogurt alternative.
1 tsp of cumin seeds
1 tsp of coriander seeds
4 tbsp of sunflower oil
3 cloves of garlic, peeled
5cm thumb of ginger, peeled and roughly chopped
1 stick of lemongrass, roughly chopped
1 large or 2 small red chillies, roughly chopped
½ tsp of ground turmeric
400ml can of coconut milk
200ml of vegetable stock
2 tbsp of peanut butter
4 lime leaves
1 tbsp of tamarind paste
1 tbsp of vegan fish sauce
1 tbsp of coconut oil
1 tsp of soft light brown or coconut sugar
3 ripe tomatoes, quartered
1 red pepper
4 stalks of Thai basil, leaves only
2 tbsp of roasted peanuts, roughly chopped
3 spring onions, sliced on the diagonal
2 tbsp of coriander leaves
Jasmine rice, to serve
Step 1Tip the cumin and coriander seeds into a large dry sauté pan and toast over a medium heat for 30 seconds to a minute until they smell aromatic. Grind the seeds using a pestle and mortar, and set aside.
Step 2Cut the aubergines in half from end to end, cut again across the middle, and then into wedges. Heat half of the sunflower oil in the sauté pan and fry half of the aubergines over a medium heat until golden brown all over. You may need to do this in smaller batches depending on the size of your pan.
Step 3Remove the aubergines from the pan and cook the remaining aubergine in more oil. Remove from the pan and set aside.
Step 4Tip the garlic, ginger, lemongrass, chilli, and turmeric, along with the cumin and coriander seeds, into a food processor, and blend until combined into a paste.
Step 5Heat the coconut oil in the sauté pan, add the paste mixture and cook for 1 minute. Add the coconut milk, vegetable stock, peanut butter, lime leaves, tamarind paste, fish sauce and sugar, and simmer gently for 10 minutes to reduce and thicken slightly. Add the tomatoes to the pan and cook for 5 minutes until tender but still holding their shape.
Step 6Deseed the pepper, cut into 1cm wide strips and add to the pan with the aubergines and half of the Thai basil leaves. Mix gently to combine, and continue to cook for about 15 minutes until the vegetables are tender.
Step 7Serve the curry topped with the chopped peanuts, spring onions, coriander and remaining Thai basil, with bowls of jasmine rice.
1 pack of firm silken tofu, cut into 8 rectangles
2 tbsp of sake
100g of cornflour
1 tbsp of black sesame seeds
100ml plus 2 tbsp of vegetable oil
Pinch of salt
1 sheet of nori, or 1 tbsp of aonori flakes
1 .2 litres of mushroom dashi
90ml of soy sauce
4 tbsp of mirin
½ daikon/mooli, peeled and cut into rounds about 2 .5 cm thick
80 -100g enoki or shimeji mushrooms, roots removed and broken into small clusters
¼ Chinese cabbage, cut into 2 .5cm strips
4 portions of uncooked ramen noodles
4 shiitake mushrooms, destemmed and thinly sliced
2 spring onions, finely sliced
A few strips of lemon or yuzu zest
Step 1Put the tofu into a small bowl and pour the sake over. Mix together the cornflour and sesame seeds, then carefully cover the tofu in the cornflour mixture, ensuring it is evenly coated.
Step 2Heat 2 tbsp of oil in a non-stick frying pan over a medium-high heat and cook for a few minutes on each side, until the tofu is golden brown and crisp. Drain on paper towels and set aside.
Step 3Purée the 100 ml of oil, nori and salt together in a food processor until the seaweed is completely pulverised. Leave the oil to settle while you prepare the rest of the dish.
Step 4Bring the dashi, soy sauce and mirin to the boil in a saucepan, then add the daikon rounds. Reduce the heat to a high simmer, place a lid on the pan and cook until the daikon is tender, about 10 minutes. Remove the daikon with a slotted spoon and reserve. If you’re using shimeji mushrooms, boil them in the dashi for a couple of minutes, then remove and reserve (the enoki don’t need cooking). Keep the dashi at a low simmer with a lid on the pan.
Step 5Bring a large pan of water to the boil and blanch the cabbage for 1 minute, then remove with a slotted spoon and reserve.
Step 6Let the water come back to the boil and cook the ramen until al dente, according to the packet instructions. Drain very well.
Step 7Divide the ramen among four deep bowls, pour over the mushroom dashi and toss the noodles with chopsticks to ensure they aren’t stuck together. Top with the cabbage, daikon, mushrooms, tofu, spring onions, chilli shreds and lemon or yuzu zest. Finally, add a generous spoonful or two of the nori oil to the surface of the broth. Enjoy immediately.
200g of sushi rice
400ml of water
1 tbsp of sesame oil
2 tbsp of sunflower oil
150g of spinach
1 courgette, thinly sliced
1 large carrot, finely julienned
100g of beansprouts
6 spring onions, shredded
100g of shiitake mushrooms, thinly sliced
1 corn on the cob
2 free-range egg yolks
300g of rump steak, finely chopped
Sea salt and freshly ground black pepper
1 tbsp of black or white toasted sesame seeds, to serve
For the sauce:
6 tbsp of gochujang
2 tbsp of Korean or Japanese soy sauce
1 tbsp of rice wine vinegar
2 tbsp of sesame oil
1 .5 tbsp of caster sugar
Step 1Put the rice and water in a large saucepan with a good pinch of salt. Cover, bring to a simmer and cook for 12 minutes. Take off the heat and steam (lid on) for 10 minutes.
Step 2Gently heat the sauce ingredients in a small saucepan until emulsified. Set aside.
Step 3Mix together the sesame and sunflower oils. Heat a large wok or frying pan over a high heat, add 1 tbsp of the oil mix and add half the spinach with a pinch of salt. Cook briefly until wilted, then remove and drain on kitchen paper, squeezing out any liquid. Repeat with the remaining spinach. Add another splash of oil and briefly fry the courgette until golden. Remove and set aside. Repeat this process with the carrot, beansprouts, spring onions and shiitake mushrooms. Rub the sweetcorn cob with oil, salt and pepper, then brown in the pan until the kernels start to char.
Step 4Heat two stone bibimbap dishes or a wok on the hob until smoking hot. Place the stone dishes on a heatproof surface (if using). Brush the insides of the dishes (or hot wok) with the remaining oil and add the rice. Group vegetables around the edge, put the raw meat in the middle, then the egg yolks and 2 tbsp of the sauce for each serving. Top with sesame seeds. Mix the sauce into the rice at the table with a spoon.
1 large aubergine, cut into 2cm cubes
2 red onions, roughly sliced
3 tbsp of olive oil
2 tsp of ground coriander
1 tsp of ground cumin
1 tsp of turmeric
Pinch of chilli flakes
1 x 400g tin of chickpeas, drained
4 red peppers, cut in half lengthways, deseeded and white pith removed
6 ripe tomatoes
3 cloves garlic, crushed or finely grated
3cm thumb of ginger, peeled and finely grated
Juice of ½ a lemon
Generous handful of coriander, roughly chopped
Sea salt and black pepper
Coconut yoghurt, to serve
Step 1Preheat the oven to 190°C/170°C Fan/Gas mark 5, and put a roasting pan in to heat up.
Step 2Toss the aubergine and onions together with 1½ tablespoons of olive oil and plenty of seasoning. Once the oven is hot, add a splash of oil to the pan and swirl around. Add the aubergine and onions and shake to distribute them evenly. Roast for 15 minutes until the aubergine is golden and the onion has softened.
Step 3Sprinkle over the dry spices and return to the oven for a minute to let them toast. Add the chickpeas and then tip the mixture into a bowl, scraping with a spatula to ensure all the toasted spices come too, and set aside.
Step 4Turn the oven down to 180°C/160°C Fan/Gas mark 4. Place the peppers cavity-side down in the roasting pan, drizzle with olive oil and season well. Put in the oven for 10-20 minutes until softened but not cooked through.
Step 5Meanwhile, prepare the tomato sauce. Put the tomatoes, garlic and ginger in a blender and whizz until smooth.
Step 6Once the peppers have softened, remove them from the pan and set aside. Pour the tomato sauce into the hot pan. Turn the oven up to 220°C/200°C Fan/Gas mark 7. Return the pan to the oven to heat the sauce for about 5 minutes. Add the aubergine and chickpea mixture and cook for about 20 minutes until the sauce reduces down slightly. Once you are happy with the consistency, add a squeeze of lemon and three-quarters of the coriander and taste for seasoning. Set aside in a bowl while you rinse and dry the pan.
Step 7Add a splash of oil to the clean pan and put the peppers back in. Spoon the chickpea mixture into the peppers and bake until the peppers are soft, about 15-20 minutes. Serve with flatbreads and coconut yoghurt.
1 large sweet potato, peeled
¼ of a lemon, juiced
1 tsp of tahini
¼ tsp of chilli flakes
¼ tsp of smoked paprika
½ tsp of garlic powder
¼ of a bunch of fresh coriander, leaves finely chopped
1 tbsp of spelt flour
½ avocado, peeled, halved and stoned
¼ lime, juiced
Pinch of chilli flakes
2 large handfuls of rocket
2 tbsp of pomegranate seeds
25g of parmesan cheese