Chickpea and coriander veggie burger with chips and coleslaw by Josh Eggleton 1 Begin by pickling the cucumber. Place the vinegar, sugar, spices and salt in a pan over a medium heat. Stir to dissolve the sugar and bring to the boil, then remove from the heat and leave to cool. Strain through a fine sieve into a bowl and transfer to the fridge to chill 150ml of white wine vinegar 150g of caster sugar 2 black peppercorns 1/4 tsp fennel seeds 1/4...Read more

Ingredients Serves 2 85g (1/3 cup) wild rice 1/2 tbsp olive oil 3 cloves garlic, minced 1/2 head broccoli florets 25g (1 cup) roughly chopped kale 6 stalks asparagus, cut into 2 inch pieces 1 large handful fresh spinach 750ml (3 cups) good quality vegetable stock 125ml (1/2 cup) tinned coconut milk Black pepper 1/4 tsp crushed chilli flakes (optional) For the simple basil pesto 1 tbsp pine nuts Small handful fresh basil 1 tbsp extra virgin olive oil Salt...Read more

Ingredients Serves 6 3 red, yellow, or orange bell peppers (or a mix) – quarters 400g (14oz) Cranks Whole Lotta Loaf - cubed 340g (12oz) feta cheese - coarsely crumbled 2 cups cherry tomatoes - halved 1 small red onion - diced ¼ cup chopped fresh basil ¼ cup extra-virgin olive oil - brushing 1 tbsp fresh lemon juice 1 medium clove garlic, crushed Sea salt and freshly ground black pepper What you'll need Food processor Pastry tin 5How to...Read more

Pumpkin and carrot pie Ingredients Serves 6 250g (9oz) Whole Lotta Loaf - breadcrumbs 200ml orange juice 2 oranges – zest only 2 carrots - grated 200g (7oz) tinned pumpkin puree 250g (9oz) brown sugar 4 eggs - beaten 50g (2oz) pumpkin seeds Crème fraiche What you'll need Food processor Pastry tin How to make 1.Cut the bread into chunks and place in a food processor. Blend into a fine breadcrumb mixture. 2.In a large bowl, mix the orange juice,...Read more

Winter leek, celery and fennel broth Ingredients Serves 4 1 tbsp olive oil 1 leek, sliced, 1 small celery sticks, and leaves 1.3 ltr vegetable stock Small bulb fennel 1 clove garlic Sprig rosemary 300g borlotti beans 100g frozen peas 100g canned green lentils 40g pearl barley 75g spinach leaves Crusty bread Vegetarian parmesan Sea salt Black pepper How to make 1.Heat the oil in a saucepan and add leeks, fennel, and celery and cook over gentle heat for about...Read more

Masala Spiced Cauliflower and Potato Pie Serves 8 For the pastry Ingredients: 125g/4oz plain flour, plus extra for rolling 125g/4oz wholemeal flour 150g/5oz butter 1 free-range egg, beaten For the roast cauliflower 450g cauliflower florets 3 tbsp sunflower oil 3 onions, halved and sliced 50g korma curry paste For the filling 450g floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters 25g/1oz butter 1 tbsp sunflower oil 2 garlic cloves, crushed 100g/3½oz baby spinach leaves...Read more

Serves 4 Ingredients For the Green Curry Paste 2 stalks lemon grass – tough outer leaves removed, the rest chopped very finely 2 shallots – finely diced Juice and zest of 1 ½ limes 3 green chillies 1 tsp ground coriander 1 tsp ground cumin 5 garlic cloves 60g (2oz) or 1 bunch coriander 1 dsp Thai 7 spice (optional) 4cm (2 inch piece) ginger – grated and squeezed, resulting liquid reserved For the Curry 3 tbsp groundnut oil 250g...Read more

Fatoush light lunch or supper This crisp crunchy Lebanese salad tossed with a tangy lemon and sumac dressing is traditionally made with toasted pitta breads, but broken tortilla chips taste even better. Prep: 15 minutes Serves 4 1/2 iceberg lettuce, torn into bite-sized pieces ½ cucumber, partly peeled, quartered, deseeded, sliced 110 g (4 oz) trimmed radishes, thinly sliced 1 green pepper, halved, deseeded, diced 2 tomatoes, diced 3 spring onions, thinly sliced 15 g (1/2 oz) flat leafed parsley,...Read more

Minted Beetroot and Feta Dip Starter or snack If you have a food processor or stick blender this vibrant coloured dip can be blitzed together in minutes. Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy boosting natural sugars and body building protein, no wonder it is regarded as a superfood. Prep 15 minutes Serves 4 250 g (9 oz) pack cooked beetroot in natural juices 11/2 teaspoons harissa spice paste 1 teaspoon red wine vinegar Salt and freshly ground...Read more