Tasty vegetarian recipes

Ingredients:

• 100 g unsalted pecans
• 100 g unsalted hazelnuts
• 20 g mixed seeds , such as linseeds, chia
• 180 g Medjool dates
• 100 g mixed dried berries , such as blueberries, cranberries, sour cherries
• 200 g porridge oats
• 2 tablespoons oil , (I like walnut oil)
• 1-2 tablespoons maple syrup

Method:

Place 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, 180g of Medjool dates (destone first) and 100g of mixed dried berries in a food processor and briefly blitz until they’re all nicely chopped together.

Add 200g of porridge oats, 2 tablespoons of oil and 1–2 tablespoons of maple syrup and pulse until combined, but still with a bit of texture.

I like to go straight into portion-control mode (my nutrition team will be really proud of me!), and use a 5cm pastry cutter to portion up the 24 flapjacks there and then. For me, the easiest way to do it without getting the scales out is to scrunch and squash the mixture into a rough 75cm sausage, simply cut it in half and into quarters, then divide each piece into 6.

One by one, pat and push the portions really firmly into the cutter, pushing down in the centre and squashing the mixture up the sides with your fingers. As you push it down, remove the cutter to give you a nice round flapjack snack.

Place the snacks in an airtight container, where they’ll keep happily for up to 2 weeks. Bag up and freeze any you don’t need for a later date. If any get bashed or break up, use them as a great breakfast sprinkle.

Ingredients: 

•  100 g fine rice noodles 
•  1 x 227 g tin of pineapple chunks in juice 
•  2 heaped teaspoons cornflour 
•  1 tablespoon cider vinegar
•  2 teaspoons low-salt soy sauce 
•  2 teaspoons sesame seeds 
•  30 g cashew nuts
•  4 spring onions 
•  2 cloves of garlic 
•  2 cm piece of ginger 
•  1 fresh red chilli 
•  200 g sugarsnap peas
•  groundnut oil 
•  200 g sprouts , such as alfalfa sprouts,
•  chickpea sprouts, beansprouts
•  1 lime 

 Method: 

 In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them. 

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside. 

 Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.

Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later. 

 Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways. 

 Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection. 

Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry. 

Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.

Ingredients

• 2 medium sweet potatoes , (600g)
• olive oil
• 2 cloves of garlic
• ½ a teaspoon of sweet smoked paprika
• ½ a teaspoon of ground cumin
• 1 x 400 g tin of black beans
• 150 g long grain rice
• 200 g spinach
• 6 spring onions
• 100 g sliced pickled jalapeños
• ½ a bunch of fresh coriander , (15g)
• 4 wholemeal tortillas
• 4 tablespoons diary-free yoghurt
• 1-2 limes

Method:

Preheat the oven to 180°C/350°F/gas 4.

Cut 600g of sweet potatoes into rough 3cm chunks, then toss in a roasting tin with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 40 minutes, or until soft, golden and gnarly.

Place a small pan on a medium heat with 1 teaspoon of olive oil.

Peel and finely slice 2 cloves of garlic, then add to the pan along with ½ a teaspoon each of sweet smoked paprika and ground cumin. Fry for 1 to 2 minutes, then tip in 1 x 400g tin of black beans (juice and all), plus 1 tin’s worth of water and simmer for 5 minutes.

Season to taste, then remove from the heat and blitz with a hand blender until smooth. Return to a low heat and leave to tick away.

Meanwhile, cook 150g of long grain rice in a pan of boiling salted water according to the packet instructions, then drain.

Place 200g of spinach in a colander above the rice and leave to wilt for a few minutes, then squeeze out any excess water.

For the salsa, trim and finely slice 6 spring onions, then place in a bowl with the 100g of sliced pickled jalapeños and a splash of pickling juice. Pick in the leaves from ½ a bunch of fresh coriander (15g) and give everything a good mix.

To assemble the burritos, load up the tortillas with the sweet potatoes, rice and spinach, wrap up, then slice in half. Pour the black bean sauce between 4 plates, and arrange the burritos on top. Serve each topped with some jalapeño salsa and 1 tablespoon of dairy-free yoghurt. Cut 1 to 2 limes into wedges for squeezing over.

Tips

HEALTH & NUTRITION

Black beans are high in protein, making this a nutritious meat-free option.

Ingredients

• 2 sweet potatoes
• 300 g butternut squash or pumpkin
• 2 carrots
• 150 g frozen sweetcorn
• 1 tablespoon coriander seeds
• ½ tablespoon dried oregano
• olive oil
• 2 onions
• 2 cloves of garlic
• 1 fresh red chilli
• 1 green pepper
• 2 sticks of celery
• 2 x 400 g tins of black beans
• 1 x 400 g tin of quality plum tomatoes
• 1 bunch of fresh mint , (30g)
• 8 spring onions
• 4 limes
• 1-2 teaspoons chipotle Tabasco sauce
• 300 g brown rice

Method:

Preheat the oven to 200°C/400°F/gas 6.

Scrub 2 sweet potatoes and chop into 2.5cm cubes. Peel 300g of butternut squash or pumpkin and 2 carrots, then cut into wedges. Toss in a large roasting tray with 150g of sweetcorn.

Bash up 1 tablespoons of coriander seeds in a pestle and mortar with ½ a tablespoon of dried oregano and a good pinch of sea salt and black pepper, then sprinkle over the veg. Drizzle with 1 tablespoon of olive oil, give everything a good toss, then roast for 35 minutes, or until golden and soft, shaking the tray halfway through.

Meanwhile, peel and finely chop 2 onions and 2 cloves of garlic, then finely chop 1 fresh red chilli. Deseed 1 green pepper and finely chop, along with 2 sticks of celery.

Drizzle 2 tablespoons of olive oil into a large pan over a medium-low heat. Add the garlic, onion, chilli, pepper and celery, and cook for 10 minutes, or until softened but not coloured.

Tip 2 x 400g tins of black beans into the pan (juices and all), then scrunch in 1 x 400g tin of plum tomatoes through clean hands. Season and bring to the boil, then reduce the heat to low and leave to tick away for 30 minutes, or until thickened.

For the salsa, pick and chop the leaves from 1 bunch of fresh mint (30g), then trim and chop 8 spring onions. Place in a bowl, halve 4 limes and squeeze over the juice, then add a few splashes of chipotle Tabasco and stir together.

Cook 300g of brown rice according to the packet instructions, then drain and set aside.

When the veg is starting to turn golden, remove from the oven. Push the contents to the sides of the tray, leaving a space in the middle. Ladle the beans into the tray and return to the oven for a further 20 minutes, or until sticky and golden.

Stir the roasted veggies into the beans and serve with the rice and salsa on the side.

Ingredients:

• 1 x 700 g jar of chickpeas
• ½ a clove of garlic
• ground cumin
• extra virgin olive oil
• 2 tablespoons tahini
• 1 lemon

Method:

Tip 1 x 700g jar of chickpeas (juices and all) into a blender.

Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.

Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.

Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.

Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.

Tips:

HELPFUL HACK

Houmous is delicious served with crunchy veggies for dunking, such as celery, fennel, carrots, radishes and cucumber. To keep them crisp, crunchy and stop them from drying out, fill a bowl with lightly salted ice-cold water, add a good splash of vinegar, then submerge your prepped crunchy veggies. Pop in the fridge until needed – they will keep in perfect condition for 3 to 4 days. Not only that, they’ll also take on a lovely light pickled flavour.

EASY SWAPS

Think of this recipe as a principle – you can also make houmous with butter beans, black beans, cannellini beans, or even edamame beans. Delicious!

FLAVOUR BOOST

You can take your houmous in lots of different directions, depending on what you fancy. Try whizzing jarred peppers or roasted veg, such as squash or beetroot into the mix, or a handful of soft fresh herbs. You can also play around with the texture by leaving it quite chunky, stirring through some whole chickpeas or topping with spiced crispy chickpeas.

EASY SWAPS

If you don’t have tahini at home, you can make this recipe with unsweetened peanut butter – it’s not classic, but a great little cheat to have up your sleeve.

Ingredients:

• ½ a bunch of fresh coriander , (15g)
• 400 g chopped mixed onion, carrot and celery
• olive oil
• 1 small cauliflower , (600g)
• 2 teaspoons smoked paprika
• 2 heaped teaspoons madras curry paste
• 2 x 400 g tin of green lentils
• 2 x 400 g tin of blackeye beans
• 3 tablespoons mango chutney , plus extra to serve

Method:

Preheat the oven to 200°C/400ºF/gas 6.

Pick the leaves from ½ a bunch of fresh coriander (15g) and reserve for later, then finely chop the stalks.

Put a large, shallow non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Add 400g of chopped mixed onion, carrot and celery with the coriander stalks and cook for 10 minutes, stirring regularly, or until softened.

Click off and discard the tatty outer leaves from 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk for even cooking.

Rub the cauli all over with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste, then place it in the pan with the veg. Add a good splash of water, then transfer to the oven for 30 minutes.

Remove from the oven and stir in 2 x 400g tins of green lentils and 1 x tin of blackeye beans (juices and all) with 1½ tins of water and 3 tablespoons of mango chutney, then return to the oven for 30 minutes.

Remove the cauliflower to a plate, gently mash half of the beans and lentils to thicken slightly and season to perfection, tasting and tweaking.

Sit the cauliflower back in the middle of the pan and slice into 6 wedges. Sprinkle over the coriander leaves and serve with extra mango chutney and yoghurt (if using). Delicious drizzled with a temper (see tips) and served with warmed flatbreads.

Tips

FLAVOUR BOOST

To make a flavoured oil, known as a temper, peel 8 cloves of garlic and finely slice with 2 fresh red chillies. Heat 2 tablespoons of oil in a pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until crisp and lightly golden. Drizzle over your daal before serving.

VEG BOOST

For extra green goodness, try adding a good few handfuls of fresh or frozen spinach towards the end of cooking.

EASY SWAPS

I’ve used madras paste here for a robust chilli kick, but any curry paste will work – try korma or tikka for a milder version.

Ingredients:

• 2 onions
• olive oil
• 1 head of cauliflower , (800g)
• 3 tablespoons tikka curry paste
• 1 mug of basmati rice , (300g)
• 3 fresh mixed-colour chillies
• 6 uncooked poppadoms
• 1 bunch of coriander , (30g)
• 6 tablespoons natural yoghurt
• extra virgin olive oil

Method:

Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat.

After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.

Tips:

EASY SWAPS

– Swap in any other veg as long as it adds up to 800g, courgette cut into 1cm chunks works well, or throw in a handful of frozen peas.

– A couple of chicken thighs chopped into 2cm chunks and added at the beginning of cooking would also be delicious.

Ingredients:

• 100 g stale sourdough bread
• 2 cloves of garlic
• ½ a head of cauliflower (400g)
• olive oil
• 1 onion
• 400 ml semi-skimmed milk
• 300 g dried spaghetti
• 70 g Cheddar cheese

Method:

Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.

Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.

Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.

Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.

Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.

Tips

FLAVOUR BOOST

Crunchy breadcrumbs like this are a joy, and would work on anything from salads to soups and stews, adding a nice bit of texture and extra flavour.

EASY SWAPS

The principle of the sauce can be embraced with your favourite veg, go orange with carrot or squash, or green with broccoli, have fun with it!

Ingredients:

• 1 small onion , peeled and finely chopped
• 2 sticks celery , trimmed and finely chopped
• 400 g risotto rice
• 75 ml vermouth or white wine
• sea salt
• freshly ground black pepper
• 4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced
• a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped
• 1 lemon , juice of
• 1 teaspoon butter
• 1 small handful Parmesan cheese , freshly grated, plus extra for serving
• extra virgin olive oil
• 1.5 litres organic chicken or vegetable stock , hot
• 1 handful dried porcini mushrooms
• olive oil

Method:

A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

Ingredients:

• 4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
• 1 large onion, finely chopped
• 4 garlic cloves, finely sliced
• 250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped
• 400g can chopped tomatoes
• 1 tbsp small capers
• 2 tbsp raisins
• 350g rigatoni, penne or another short pasta shape
• bunch basil leaves, picked
• parmesan (or vegetarian alternative), shaved, to serve

Method:

Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.

Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.

Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Ingredients:

• 3 tbsp olive oil
• 2 sweet potatoes, peeled and cut into medium chunks
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1-2 tsp chilli powder (depending on how hot you like it)
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 1 red pepper, cut into chunks
• 2 x 400g cans chopped tomatoes
• 400g can black beans, drained
• 400g can kidney beans, drained
• lime wedges, guacamole, rice and coriander to serve

   Method:

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

To make in a slow cooker

Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.

Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

Ingredients:

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp bicarbonate of soda
• 240g egg-free mayonnaise
• 2 large or 3 small ripe bananas , mashed
• 1 tsp vanilla extract
• 25g vegan dark chocolate chip

For the icing:

• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk (we used almond milk)
• 2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

• 6 large sweet potatoes (about 1.5kg/3lb 5oz)
• 2 tsp oil , plus extra for the trays
• 2 red onions , finely chopped
• 2 red chillies , finely chopped (deseeded if you like)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 340g can sweetcorn , drained
• small bunch coriander , chopped
• 200g polenta
• buns , salsa, onion and salad leaves, to serve

Method:

Heat oven to 200C/180C fan/gas 6. Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool.

Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Using your hands, mix in the sweetcorn, coriander, half the polenta and some seasoning. Shape the mixture into 10 burgers; it will be quite soft. Carefully dip each one into the remaining polenta; dust off any excess. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers at this stage.

Light the barbecue. When the flames have died down, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned. Alternatively, heat oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins. Serve in buns with a dollop of salsa, some onion and salad leaves.

Ingredients:

• 3 large black bananas
• 75ml vegetable oil or sunflower oil, plus extra for the tin
• 100g brown sugar
• 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
• 3 heaped tsp baking powder
• 3 tsp cinnamon or mixed spice
• 50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

• 100ml vegetable oil, plus extra for the tin
• 275g self-raising flour
• 200g golden caster sugar
• 1 tsp baking powder
• 1 lemon, zested, 1/2 juiced
• For the icing
• 150g icing sugar
• ½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

• 1 large ripe banana (around 150g)
• 2 tbsp golden caster sugar
• ¼ tsp fine salt
• 2 tbsp vegetable oil , plus extra for cooking
• 120g self-raising flour
• ½ tsp baking powder
• 150ml oat, almond milk or soya milk
• syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

• 110g softened butter
• 110g golden caster sugar
• 2 large eggs
• ½ tsp vanilla extract
• 110g self-raising flour
• For the buttercream
• 150g softened butter
• 300g icing sugar
• 1 tsp vanilla extract
• 3 tbsp milk
• food colouring paste of your choice (optional)

Method:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Ingredients:

• For the cake
• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

• 2 cups all-purpose flour
• ½ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 3 ½ tablespoons canola oil
• 1 tablespoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Tips

Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Ingredients:

• 2 kiwi
• 1 mango
• 150g pineapple
• 100g grapes
• 400g mixed berries , we used strawberries, raspberries and blackberries
• 1 large orange
• 2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

• 4 oranges
• 50 ml vegetable oil
• 50 ml whisky or brandy
• 150 g clear runny honey
• 2 large free-range eggs
• 260 g self-raising flour
• 200 g dark brown sugar
• 50 g ground hazelnuts or almonds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground star anise
• 1 teaspoon ground ginger
• 2 tablespoons quality cocoa powder
• 100 g quality dark chocolate (70%)
• 300 g dried figs
• 120 g hazelnuts
• 50 g crystalised ginger

• 25 ml clear runny honey
• 50 g caster sugar
• 25 ml whisky or brandy
• 1 orange
• 1 tablespoon orange blossom water
• 125 g quality dark chocolate (70%)
• 75 g unsalted butter (at room temperature) , plus extra for greasing

Method:

Preheat the oven to 180ºC/350ºF/gas 4.

Finely grate the zest of 2 oranges into a large bowl, then squeeze in the juice of all 4 - you need about 150ml.

Measure the oil, brandy and honey into the bowl. Crack in the eggs into a mug, lightly beat with a fork, then tip into the bowl.

Sift the flour into a separate large bowl, then add the sugar, nuts, spices, cocoa powder and big pinch of sea salt.

Chop the chocolate, halve the dried figs, and then roughly chop the hazelnuts. Finely dice the crystalised ginger, then tip into the bowl of dry ingredients, along wth the figs, nuts and chocolate.

Pour the wet mixture over the dry ingredients and fold until well combined (be sure not to overwork it as the cake may become a bit too dense).

Transfer to a buttered tin and place in the centre of the oven for 25 minutes. Rotate the tin in the oven, then continue to bake for another 10 to 15 minutes.

Test the cake by briefly removing it from the oven and pressing gently in the centre – it should feel rather firm without any sinking. (The skewer test won’t work here as there is so much fruit and chocolate.) Then listen to the cake: it should be silent; if you hear a crackling or hissing, bake for a little longer.

Remove from the oven and allow to cool in the tin for 15 to 30 minutes. Flip to release from the tin. (If using a springform tin, you can leave it to cool completely in the tin before releasing, but bundts are best released while the cake is still warm.)

To prepare the chocolate glaze, place the honey, sugar and whisky or brandy in a pan. Squeeze in half the orange juice, then measure in the orange blossom water, and 40ml of cold water. Bring to a rapid boil for 1 minute, then remove from the heat. Rest for 3 minutes.

Finely chop the chocolate and dice the butter. Add the chocolate to the pan and whisk to combine, until melted.

Next, add the butter a little at a time, mixing continuously until everything is melted and looking lovely and shiny.

Allow the glaze to cool slightly before drizzling all over your cake to serve (you can make the glaze a day ahead if you like – gently warm it up just before drizzling).

Tips

Bake in a large bundt cake tin for the best ratio of glaze to cake. If you don’t have one, a 23cm springform tin will do.

Ingredients:

• 300 g unsalted butter , plus extra for greasing
• 300 g gluten-free plain flour , plus extra for dusting
• 300 g golden caster sugar
• 4 large free-range eggs
• 1 teaspoon vanilla extract
• 1 teaspoon gluten-free baking powder
• ¼ teaspoon xanthan gum
• 6 tablespoons cocoa powder
• 3 tablespoons milk

FOR THE FILLING

• 200 g icing sugar
• 4 tablespoons cocoa powder
• 100 g unsalted butter
• 100 g cream cheese
• 70 g fresh raspberries
• quality dark chocolate (75% cocoa solids) , to serve

Method:

Before you start, remove the butter from the fridge and allow to come up to room temperature.

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.

Ingredients:

• ½ cup extra-virgin olive oil
• 6 tablespoons red-wine vinegar
• 3 tablespoons chopped fresh oregano
• 1 ½ teaspoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon crushed red pepper
• 3 cups cooked quinoa, cooled (see Associated Recipes)
• 2 cups thinly sliced English cucumber
• 1 ½ cups thinly sliced red onion
• 1 cup halved grape tomatoes
• ½ cup halved pitted Kalamata olives
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 cup crumbled feta, divided
• 3 cups baby spinach (about 3 ounces)

Directions:

Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, chickpeas and 1/2 cup feta. Toss gently to combine. Cover and refrigerate for 30 minutes.

Add spinach, and gently toss to combine. Sprinkle with the remaining 1/2 cup feta and serve immediately.

Article from: https://www.eatingwell.com/recipe/278401/mediterranean-quinoa-salad/

Ingredients:

Crispy Tofu

• 1 14- to 16-ounce package extra-firm water-packed tofu, drained
• 5 tablespoons extra-virgin olive oil, divided
• ¼ cup lemon juice
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon ground pepper
• ⅛ teaspoon kosher salt
• ¼ cup all-purpose flour
• 2 large eggs
• ⅔ cup grated Parmesan cheese
• ⅓ cup whole-wheat panko breadcrumbs

Salad

• 4 ripe medium tomatoes, each cut into 6 wedges
• 2 cups halved and thinly sliced sweet onion
• ½ cup Castelvetrano olives (see Tips)
• ¼ cup chopped pitted Kalamata olives
• 3 tablespoons chopped fresh basil, divided
• 2 teaspoons chopped fresh oregano, divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¼ teaspoon ground pepper
• ⅛ teaspoon kosher salt

Directions:

To marinate tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

Combine 2 tablespoons oil, 1/4 cup lemon juice, 2 tablespoons basil, 2 teaspoons oregano, 1 teaspoon pepper and 1/8 teaspoon salt in a 9-by-13-inch glass or ceramic baking dish. Add the pressed tofu and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours, turning from time to time.

To prepare salad: Toss tomatoes, onion, olives, 2 tablespoons basil, 1 teaspoon oregano, oil, vinegar, lemon juice, pepper and salt in a large bowl. Set aside, tossing occasionally.

To cook tofu: Discard the marinade and pat the tofu dry. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and panko in a third shallow dish. Dredge the tofu in the flour, shaking off excess, then dip in egg, shaking off excess, then dredge in the cheese mixture, pressing to coat.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add half the tofu, reduce heat to medium and cook, turning once, until browned, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining 1 tablespoon oil and tofu.

Transfer the salad to a serving bowl. Top with the tofu and the remaining 1 tablespoon basil and 1 teaspoon oregano.

Article from: https://www.eatingwell.com/recipe/259673/tomato-onion-salad-with-crispy-tofu/

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 small red onion , sliced
• 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley , roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese , cut into 6 sliced

Method:

Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.

Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-salad-grilled-halloumi

Ingredients:

• 1 tbsp rapeseed oil
• 1 onion , sliced
• 2 garlic cloves , chopped
• 1 green pepper , chopped
• ½-1 tsp smoked paprika
• ½-1 tsp chilli powder
• 2 tsp cumin
• 2 tsp coriander
• 400g can chopped tomatoes
• ½ tsp dried oregano
• 2 tsp vegetable bouillon powder (check the label if you’re vegan)
• 80g quinoa , rinsed under cold water
• 400g can black beans , drained and rinsed
• generous handful of coriander , chopped
• 2 tbsp bio yogurt or coconut yogurt (optional)
• 1 small avocado , stoned, peeled and sliced

Method:

Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-chilli-avocado-coriander

Ingredients:

• 200g quinoa
• 1 tsp olive oil
• 1 shallot or ½ onion, finely chopped
• 2 tbsp tarragon , roughly chopped
• 14 400g can Puy or green lentils rinsed and drained
• ¼ cucumber , lightly peeled and diced
• 100g feta cheese , crumbled
• 6 spring onions , thinly sliced
• zest and juice 1 orange
• 1 tbsp red or white wine vinegar

Method:

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.

Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.

Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-lentil-feta-salad

Ingredients:

• 1 tbsp rapeseed oil
• 2 sweet potatoes , peeled and cut into 1 in cubes
• 1 onion , chopped
• 2 fat garlic cloves crushed
• 1 red chilli , seeds removed if you don't like it too hot, and finely chopped
• small bunch coriander , stalks finely chopped, leaves roughly chopped (keep them separate)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chipotle paste (ensure you use a gluten-free variety)
• 1 heaped tsp vegan-friendly yeast extract
• 2 x 400g cans chopped tomato
• 400g can black bean
• 140g quinoa , cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
• zest and juice 1 lime
• 1 tbsp pumpkin seed
• 1 ripe avocado , peeled and cubed

Method:

Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.

Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

Article from: https://www.bbcgoodfood.com/recipes/sweet-potato-black-bean-chilli-zesty-quinoa

Ingredients:

• 150 g gluten-free rice flour , plus extra for dusting
• 50 g potato starch
• 1 tablespoon corn flour
• 2 tablespoons xanthan gum
• ¼ teaspoon fine sea salt
• 3 large free-range eggs
• 1 tablespoon extra virgin olive oil

Method:

Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.

Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.

Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.

Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Article from: https://www.jamieoliver.com/recipes/pasta-recipes/gluten-free-pasta-dough/

Ingredients:

• 200 g unsalted butter , plus extra for greasing
• 200 g golden caster sugar
• 200 g dark chocolate (70% cocoa solids)
• 200 g gluten-free self-raising flour , plus extra for dusting
• 6 large eggs
• 2 teaspoons vanilla bean paste
• 1 orange
• fresh fruit, to decorate , optional

BUTTERCREAM

• 200 g dark chocolate (70% cocoa solids)
• 200 g icing sugar
• 200 g soft unsalted butter

Method:

Preheat the oven to 160ºC/325ºF/gas 3.

Cube up the butter and place in a heatproof bowl with the sugar. Snap up the chocolate and add to the bowl.

Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted and combined, stirring occasionally.

Meanwhile, grease a 28cm loose-bottomed cake tin (you could also use a cheesecake tin, a 20cm square baking tin, or even a 28cm ovenproof frying pan) with butter and line with greaseproof paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got a nice even layer, then turn the tin upside-down and tap to remove any excess.

Pour the melted chocolate mixture into a large mixing bowl and leave it to cool for 5 minutes.

One at a time, whisk in the eggs. Add the vanilla bean paste and a little grating of orange zest, then sift in the flour.

Gently fold the flour into the mix, and as soon as it’s just combined, you’re done. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.

Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or do what I do and fill it with fruit and extra buttercream!

To make the buttercream, snap the chocolate into a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted, stirring occasionally.

Sift the icing sugar into a mixing bowl. Add the melted chocolate, then scrunch in the soft butter and add a small pinch of sea salt. Use a spatula to mix and beat it all together (or to save yourself some effort, use a free-standing mixer).

Place the cake on a cake stand or platter, then spread the buttercream all over, using a knife to spread it out. (Or you could, of course, go super-professional and use a piping bag).

Now you can decorate the cake however you wish – we like fresh raspberries, extra chocolate shavings and lots of candles! Big smiles all round.

Tips

Use a sandwich bag in place of a piping bag if you want to get fancy with your decorations. Simply snip the corner off and you’re away.

EASY SWAPS

- When it comes to sugar, use what you’ve got – as long as you’re adding 200g, you’ll be fine. I actually made this for Petal using 130g golden caster and 70g icing sugar, because that’s what we had.

- We love chocolate! 70% cocoa is always a good bet, but honestly, use whatever you can get your hands on.

- I’ve gone for orange and vanilla to flavour the sponge here, but you could use rosewater, cardamom, orange blossom water – have fun with it.

- If you don’t need to use gluten-free flour, by all means use regular self-raising.

Article from: https://www.jamieoliver.com/recipes/cake-recipes/petal-s-birthday-cake/

Ingredients:

• 2 x 500 g tubs of quality vanilla ice cream
• 1 kg panettone
• 125 ml Vin Santo
• 3 heaped tablespoons quality raspberry jam
• 100 g tinned cherries , in juice
• 75 g glacé clementines (or other glacé fruit)
• 1 clementine
• 50 g shelled pistachios
• 300 g quality dark chocolate (70%)
• 25 g unsalted butter

Method:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

Get the ice cream out of the freezer so it can soften a little while you get things ready.

Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.

Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.

Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.

Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.

Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).

Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.

Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Article from: https://www.jamieoliver.com/recipes/fruit-recipes/winter-pudding-bombe/

Ingredients:

• 150 g currants
• 110 g sour cherries
• 100 g raisins
• 50 g chopped dates
• 50 g mixed peel
• 1 lime
• ½ an orange
• 75 ml Assam tea , cold (or Earl Grey if you prefer)
• ½ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• 2½ tablespoons brandy
• ½ a large cooking apple
• 50 g toasted almonds
• 170 g soft dark brown sugar
• 1 tablespoon golden syrup
• 25 g rice flour
• 25 g cornflour
• 110 g fresh gluten-free breadcrumbs
• 1 teaspoon gluten-free baking powder
• 110 g gluten-free suet
• 2 large free-range eggs
• 1 large free-range egg yolk
• butter , for greasing

Method:

In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.

The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.

In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.

Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Article from : https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/?utm_source=facebook.com&utm_medium=referral

Ingredients:

• 100g (3 1/2oz) self-raising flour
• 50g (2oz) caster sugar
• ½ tsp baking powder
• 100ml (3 1/2fl oz) soya milk
• 2 tbsp sunflower oil
• 1/2 tsp lemon juice
• 1½ tsp vanilla extract
• For the icing
• 200g icing sugar
• 4 tbsp soya milk
• 2 tsp vanilla extract
• drop of food colouring
• sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

• 100g (3 1/2oz) plain flour
• 75g (3oz) ground almonds
• 25g (1oz) caster sugar
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• 75g (3oz) fresh or tinned pineapple
• 25g (1oz) chopped walnuts
• 25g sunflower seeds
• 1 large carrot
• 100ml (3 1/2fl oz) apple juice
• 1 tbsp sunflower oil

Method:

Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl.

Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.

Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

Article from: https://realfood.tesco.com/recipes/dairy-and-egg-free-carrot-and-pineapple-muffins.html

Ingredients:

• olive oil
• 1 tsp black mustard seeds
• 1 white onion, finely chopped
• ½ tsp garlic paste
• ½ tsp ginger paste
• 2 red chillies, finely chopped
• 1 tsp baharat
• ½ tsp ground turmeric
• 1 tomato, diced
• 200g red lentils
• 400ml tin coconut milk
• 1 tsp salt
• Juice of 1 lemon
• Crispy fried onions, to serve (optional)

Method:

Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.

Add in the onion, garlic, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.

Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.

To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.

Article from: https://realfood.tesco.com/recipes/dhal-soup.html

Ingredients:

• 200g mixed dried fruit
• 50g candied peel
• 100g dried figs, chopped
• 100g pitted dates, chopped
• 50g glacè Morello cherries, halved
• 100ml brandy (or orange juice)
• 100g vegetable suet
• 75g soft brown sugar
• ½ orange, zested
• ½ lemon, zested
• 85g plain flour
• ½ tsp baking powder
• ½ tsp nutmeg
• ½ tsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp salt
• 1 apple, peeled and grated
• 40g breadcrumbs
• 1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr. 

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

• 300g ripe Gem avocado flesh (about 2)
• 300g ground almonds
• 300g caster sugar
• 2 lemons, zested, 1 juiced
• 4 medium eggs, beaten
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp poppy seeds, plus 1 tsp to decorate
• For the icing
• 125g soft cheese
• 50g butter
• 300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html

Ingredients:

• 2 x 400g packs fresh gnocchi
• 300g (10oz) chestnut mushrooms, finely sliced
• 1 tbsp olive oil
• 2 Tesco Finest eschalion shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 100g butter
• handful flat-leaf parsley, finely chopped, to garnish
• 1 lemon, zested, pared and finely chopped, to garnish

Method:

Bring a large pan of salted water to the boil and cook the gnocchi following the packet instructions. Drain and set aside.

Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and shallots and cook for 5-6 minutes, until softened and just starting to caramelise.

Turn down the heat a little and add the garlic. Cook gently for 2 minutes more, then season well. Tip the mixture into a clean bowl and cover with foil to keep warm.

Wipe out the pan with kitchen paper and add the butter. Melt over a medium heat, swirling it around the pan, until it turns golden brown. Add the cooked gnocchi to the pan and toss, until coated in the butter. Spoon the buttery gnocchi into bowls and top with the warm mushroom mixture. Serve scattered with the parsley and lemon zest.

Article from: https://realfood.tesco.com/recipes/brown-butter-gnocchi-with-mushrooms.html

Ingredients:

• 1 tbsp olive oil
• 380g mushrooms, sliced
• 350g spaghetti
• 2 garlic cloves, crushed
• 125g baby spinach
• ½ lemon, zested and juiced
• 100g grated lighter mature Cheddar

Method:

Heat the olive oil in a large frying pan over a medium high heat. Fry the mushrooms with a pinch of salt for 10-12 mins until the water that comes off them evaporates and the mushrooms turn golden.

Bring a large pan of salted water to the boil and cook the spaghetti for 9-10 mins until al dente. Drain, keeping a cupful of the water.

Stir the garlic into the mushrooms, and fry for 1 minute until fragrant. Tip in the drained spaghetti, spinach and lemon zest. Toss well, squeeze over the lemon juice and season with pepper. Add a few tablespoons of the pasta water and toss everything together to coat the pasta. Scatter over the grated cheese to serve.

Article from: https://realfood.tesco.com/recipes/speedy-mushroom-spaghetti.html

Ingredients:

For the salad

• 2 tbsp olive oil
• 1 heaped tsp harissa spice mix
• 250g (8oz) forestiére mushrooms, wiped clean
• 40g (1 1/2oz) blanched almonds
• 3 slices day-old sourdough bread, torn into bite-sized pieces
• 100g (3 1/2oz) baby leaf rocket salad
• 150g cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced

For the citrus dressing

• 2 tbsp extra virgin olive oil
• juice and finely grated zest of 1 small lemon
• ½ tsp cumin seeds

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

Article from: https://realfood.tesco.com/recipes/marinated-mushroom-salad.html

Ingredients:

• 250g chestnut or large flat mushrooms
• 4 garlic cloves
• 1 small red onion
• 2 tbsp olive oil
• 400g self-raising flour
• 320g frozen spinach, defrosted
• 400g tin plum tomatoes
• 125g grated mozzarella
• 30g fresh basil
• balsamic vinegar (optional)

Method:

Preheat the oven to gas 7, 220°C, fan 200°C. Peel and trim the mushrooms (save the stalks for soups) and place on a 35 x 25cm flameproof baking tray with the garlic. Peel and quarter the onion, break into petals and scatter onto the tray. Drizzle with 1 tbsp oil and bake for 20-25 mins until soft.

Meanwhile, mix the flour, a pinch of sea salt and 240ml cold water into a dough, then knead on a flour-dusted surface for 2 mins, adding a little extra flour if needed. Carefully place the mushrooms, onion and garlic on a board. Squeeze any water from the spinach, then toss in the tray juices.

Drizzle 1 tbsp oil onto the tray and lay in the dough, pressing and pulling it to fill the corners and up the sides. Drain the tomatoes (reserving the juice) and scrunch them over the dough, season, then sprinkle over the spinach, onion and mozzarella. Leave whole, chop or tear the mushrooms, then scatter on top, squeezing over the roasted garlic, to taste. Pour a little tomato juice around the mushrooms, then place the tray over a high heat until the base starts to sizzle. Bake on the highest oven shelf for 15 mins or until golden and crisp. Pick over the basil leaves, drizzle with balsamic, if you like, and serve.

Tip: To make the most of mushrooms roast them with garlic as in the recipe and use in meals for today, tomorrow and into next week. Stir into a risotto, or turn into a pasta bake with tomato sauce and some grated mozzarella or keep for longer and blitz with chicken or vegetable stock to make soup and freeze.

Article from: https://realfood.tesco.com/recipes/cheats-mushroom-pizza-traybake.html

Ingredients:

• 30g (1 1/4oz) dried porcini mushrooms
• 1 tbsp olive oil
• 2 leeks, chopped
• 250g chestnut mushrooms, sliced
• 275g (9oz) pearl barley, rinsed
• 200ml (7fl oz) dry white wine
• 900ml vegetable stock
• 2 tbsp fresh thyme leaves or 2 tsp dried thyme
• For the lemon chard
• 1 tbsp olive oil
• 200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
• 1 lemon, juiced and zested

Method:

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.

Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.

While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

Article from: https://realfood.tesco.com/recipes/porcini-barley-risotto-with-lemon-chard.html

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, peeled and diced
• 2 cloves garlic, finely chopped
• 2 sticks celery, diced
• 1 tbsp picked thyme leaves
• 80g pearl barley
• 1 vegetable stock cube, made up to 900ml
• 100g broccoli florets, finely sliced
• 1 tomato, diced
• handful baby spinach leaves, chopped
• 4 tbsp pesto with fresh basil
• extra virgin olive oil

Method:

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.

Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.

To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/vegetable-soup.html

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, roughly chopped
• 750g carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 1 bay leaf
• 5cm (2in) piece ginger, finely sliced
• 2 tsp turmeric
• 2 garlic cloves, finely sliced
• 1ltr (1 3/4pt) vegetable stock

For the garnish

• handful coriander leaves, roughly chopped
• 4 spring onions, sliced
• 1 green chilli, diced
• 4 tsp sesame oil
• 2 tsp lime juice

Method:

Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.

In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/carrot-ginger-and-turmeric-soup.html

Ingredients:

• 140g long-grain brown rice
• 850g sweet potatoes , peeled and cut into small cubes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 2 tbsp sunflower seeds
• 1 small red onion , very finely chopped
• thumb-sized piece ginger , peeled and finely grated
• 1 red chilli , deseeded and finely chopped
• small pack basil , leaves finely shredded, stalks discarded
• 1 ripe avocado , stoned, peeled and diced
• 2 tbsp lime juice
• 4 brioche burger buns
• 8 round lettuce leaves, washed and dried
• 25g sweet potato crisps , or ready-salted potato crisps
• ½ punnet mustard cress , snipped

Method:

Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry – it needs to be as dry as possible before adding to the sweet potatoes.

Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.

Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.

Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead – keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.

Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.

Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Article from: https://www.bbcgoodfood.com/recipes/spiced-sweet-potato-burgers-avocado-basil-salsa