Cauliflower steaks with zataar and green tahini dressing

Toss them in a sauce or sauté till golden, serve with anything. You'll make these again and again. Endless possibilities here. Ingredients : 500 g Red skinned potatoes, peeled and diced 2 tsp Salt 1 Egg 140 g Plain flour or use 00 grade, its finer 1 hand of Grated parmesan Milled pepper and sea salt to taste Method : Steam the potatoes for 15-20 mins until tender. Mash with a ricer so you’ve got a hot bowlful of mash.keep warm and don’t let cool down or the texture will become difficult to work with. Add the egg and some salt and pepper, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface to form a soft light dough that is silky to touch. Bring a large pan of water to the boil. Split the dough into fist sized pieces, then roll into even sized long tubes. Dust with a little flour, then cut into bite-sized pieces. Drop in boiling water in small batches for about 1 min or until they float to the surface. Lift immediately from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Don’t be tempted to cool them with water. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat. When ready to serve, either steam to warm through or better still, heat the butter in a frying pan and fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.

This is the easiest thing ever, and you can add to or take away any of the ingredients. Add herbs, chillies garlic... make your daily training meals taste fantastic. Also just take a clean empty glass jar with a tight fitting lid ... I repeat, tight fitting, and just shake it all up. No need for whisks and bowls. Ingredients 1 1/2 tablespoons miso paste 1 teaspoon raw honey 1 tablespoon fresh minced ginger 1 tablespoon sesame oil 1 tablespoon lime juice 1 tablespoon soy ( Kikkoman Tamari is Gluten Free ) This is a good base for adapting, if you feel like experimenting. Method Put all ingredients into a glass jar Screw down top Shake well It’s ready

This light but rich broth is the base for your soups. Play around with this recipe to create your own favourite. No rules here... Ingredients Master stock 3 cm fresh ginger, peeled and sliced 1 bunch spring onions 1/2 head garlic, split 1 poussin 5 shiitake mushroom 3 shallots 1 carrot roots from 1 bunch coriander, well washed 1 teaspoon palm sugar splash sesame oil 150 ml tamari soy sauce 1.75 litre water 1 piece dry tangerine peel 1/2 stick lemongrass small splash sunflower oil To finish 1 head bok choi 5 sliced shiitake mushroom 1 carrot cut into ribbons with a peeler 1 corn cob 2 chicken breasts 2 spring onions 1 nest egg noodle leaves from a small bunch of coriander Method Master stock: In a deep stock pan, put a splash of oil. Chop the poussin into 4 pieces roughly and place in the hot oil, let brown on all sides for about 10 mins on a medium heat. Add all other ingredients, turn the heat down to a low simmer, and cook for 2 hours. Remove scummy bits once every so often with a large flat spoon. Do not reduce, this is not a sauce. After two hours or when you are happy, pour through a sieve, remove the poussin and strip off the meat from the bones. You can eat this in the soup or keep for something else. This master stock base can be happily frozen for another day. To finish the soup: When strained, shave carrot, cut and wash bok choi, slice mushrooms, remove kernels from corn cob and place all in the broth. Add the noodles. In a separate pan, pan fry the chicken breasts until cooked, let rest then thinly slice. Slice the spring onion, and add to the broth with the coriander. Ladle into a bowl, add the sliced chicken, add freshly sliced chilli or chilli oil and the coriander leaves.

A delicious raw soup, with a chilli and garlic hit. So fresh and punchy. Ingredients ½ cucumber, peeled, roughly chopped 1 large yellow pepper de-seeded, roughly chopped 1 large red pepper de-seeded, roughly chopped 6 ripe plum tomatoesoughly chopped 2 shallots or 1/2 red onion roughly chopped 3 garlic cloves, roughly chopped 100g/3½oz stale baguette, torn in to pieces, ( leave out for Gluten free) 3 tbsp olive oil small handful of torn basil 1 tsp ground cumin 1/2 tsp chilli flakes 2 tbsp sherry vinegar ( don’t use balsamic, try to use sherry) 2 sort boiled eggs, cooled / chopped Method Peel, deseed peppers. Chop the cucumber, peppers, tomatoes and shallots, keep a few pieces back for later. Add the garlic, torn bread, olive oil and sherry vinegar, herbs and spices. Cover and leave to marinade in fridge for a couple of hours. Place in food blender, or use a stick blender and whizz till smooth. When smooth, its best to push this through a sieve with the back of a ladle, but not necessary if you like a thicker texture. Cover with cling film and chill for at least 1 hour. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables and chopped egg. I love to put some picked white crab on top and a dash of olive oil then serve with some grilled bread.

This low fat, rich tomatoey sauce, enriched with protein giving beans and sheeps cheese, is great as a lunchtime soup or a room temperature accompaniment to a chunk of grilled white fish or chicken. Ingredients 3 tablespoons olive oil 4- 6 cloves garlic, rough chopped 1 shallot, diced 1.5 k ripe Heirloom tomatoes, cored and cut in half ( for small tomatoes, see notes 1 tablespoons fresh oregano ( or 1 teaspoon dried, or use Italian seasoning) 1-2 tablespoon fresh basil, torn or chopped 1 ½ teaspoons salt ( or salt to taste) pepper to taste ½ teaspoon sugar ( optional) 1 tin white beans 100g pack feta cheese Instructions Pre-heat ove to 205c / 400 F Drizzle a large, baking sheet with olive oil. Sprinkle with garlic and shallot. Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes. Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Smash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust. Drain white beans, season with salt and pepper and mix with the smashed tomatoes. Spoon into a bowl and crumble feta over the top. Add a small drizzle of olive oil and a few snippets of fresh herbs Serve as it is or as an accompaniment to grilled fish or chicken

This is for the days where you deserve something rich and delicious. Its a tangy and vanilla smooth cheesecake that you only need a small slice of to satisfy the craving. Or you could get stuck in. Ingredients 150g hob nobs or digestives 75g butter, plus extra for greasing 900g cream cheese, Philly works best for me 200g golden caster sugar 200ml sour cream 3 tbsp corn flour 3 free-range eggs, plus 1 yolk, lightly beaten 2 tsp vanilla extract 2 vanilla pod seeds, scraped 1 lemon zest 1 lemon juice Method Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in spring form cake tin. Place the biscuits in a plastic bag and crush/ roll with a rolling pin to fine crumbs. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a back of a metal spoon). Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla, zest and juice. beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Leave like this for about 1 hour Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Serve as it is, or with fresh berries