125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.

Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.

Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

A cozy, cheesy side dish 🧀

Potato and Leek Gratin

Peel and core the apple and dice into little cubes. Dice the pickles into equally sized cubes and dice the onion. 

Mix the apple, pickles, onion, and beets together. Add the vinegar and ginger syrup and stir. Top with chives and bon appetit!

A refreshing and quick side dish 🍎

Beet and apple salad

500g Heritage Carrots (With Their Tops) - regular carrots can also work!

Heat your oven to 190°C. Trim the green tops off your carrots, then toss them into a roasting tray. Drizzle with olive oil, cinnamon and a pinch of salt and pepper. Roast for 30 mins.

Finely chop a handful of your carrot tops until you have about 2 tbsp worth. (You can use herbs such as parsley here instead). Add them to a pestle and mortar with the juice of a lemon and a drizzle of olive oil, then bash until you have a chunky green sauce.

Add your yoghurt into a medium-sized mixing bowl and crumble in your feta finely. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.

Drain your chickpeas and toss them onto your carrot roasting tray. Return them to the oven for 15 mins until they are crisp.

Mix your honey and harissa paste together in a bowl. Pour your honey and harissa paste onto your carrots and chickpeas and give them a toss until they are all coated.

Spoon your whipped feta yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with your carrot top oil, then serve and enjoy with bread to dip into it.

Delicious, spicy sweet carrots on a bed of creamy whipped feta, perfect with some warm flatbreads 🥕

Honey Harissa Carrots With Whipped Feta

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 bok choy, cut crosswise into 1-inch-wide ribbons
2 carrots, peeled, shaved into ribbons
Salt or soy sauce

In a large wok, heat the oil over medium heat. Add the garlic and ginger and sauté for 30 seconds, or until fragrant and tender. Add the bok choy and carrots and stir for 5 to 10 minutes, or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season to taste with salt or soy sauce.

Divide the vegetables evenly among 4 plates and serve.

A great side for noodles or rice!

Stir-fried pak choi with carrots

2 garlic cloves
1 tsp curry leaves
2 roma tomatoes
2 kohlrabi or turnips
1⁄2 tsp ground cumin
1⁄2 tsp garam masala
1⁄2 tsp ground coriander
1⁄8 - 1⁄4 tsp cayenne
1⁄8 tsp turmeric
1⁄2 tsp salt
3⁄4 cup red lentils (160 g)
1 3⁄4 cups water (450 ml)
3⁄4 cup full-fat coconut milk (175 ml)
fresh lemon juice and rice for serving

Mince the garlic. Peel and dice the turnips. Wash the tomatoes and dice them as well.

Add 3-4 tbsp water to a pot, add the garlic and curry leaves and sauté for 2 min.

Add the tomatoes and cook for 1 min. Then, transfer the diced turnips to the pot, stir and cook covered for 2-3 min.

In the meantime, rinse and drain the lentils. Add the lentils, spices, water and coocnut milk to the pot and bring to a boil. Then, simmer slightly-covered on low for 17-20 min.

Serve with a squeeze of lemon juice and brown or basmati rice. Store leftovers in the fridge. As the dhal may thicken in the fridge, add a bit of water when reheating it on the stove.

A cozy curry for winter days 🥘

Turnip Dahl

2 pears (or approx. 275 grams, plus a few slices for topping)

1 cup (135g) dark brown sugar, lightly packed

Whisk the eggs in a large bowl. Grate in the pear and ginger using a microplane or fine grater - it should look like applesauce. Whisk in the oil and sugars until smooth.

In another small bowl, whisk together the dry ingredients. Add half into the wet ingredients, mix until smooth, then repeat with the other half.

Grease or line a 22cm cake tin. Pour in the batter.

If you have any leftover pear, cut it into slices and place gently on top of the batter. Bake for 55-60 minutes or until the cake is deeply golden and a toothpick comes out clean!

Add sugar and water to a (sauce)pan and stir. Put it on medium heat and let it heat up without stirring until the sugar is fully melted and the mixture is bubbling slightly. This should take about 4-5 minutes.

Use a spatula to brush down the edges and allow it to cook undisturbed again until it turns a golden honey color.

When the butter is fully combined, remove the pan from the heat and pour in the cream. Continue whisking quickly until a thick caramel forms.

Whisk in the salt and pour into a bowl to cool for 5-10 minutes.

Autumn in cake form 🍐🍁

Pear Ginger Cake

2 chioggia beets
2 handfuls lamb's lettuce or other greens
25g walnuts, toasted
100g soft goat's cheese
1 lemon
2 figs
1 tbsp honey
2 tbsp olive oil
Salt and pepper

Peel the beets and then slice them very thinly with a mandolin or sharp knife.

Place the beet slices on a plate, like a carpaccio.

In a bowl, mix the lamb's lettuce with a tsp of lemon juice and a tbsp of olive oil, salt and pepper. Place a handful of the lamb's lettuce in the center of the beet slices.

Partially chop the walnuts in half and scatter over the plates.

Slice or quarter the fig and give it a nice spot in the middle with the salad.

Drizzle with good olive oil mixed with honey and some more lemon juice and zest. Enjoy!

A summery side salad!

Chioggia beet carpaccio

900g zucchini, about 2 large or 2 to 4 medium
2 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly cracked pepper
10 ounces Swiss chard, optional, leaves removed and finely chopped, stems reserved for another use
1.25 cups ricotta
Zest from one lemon
1 teaspoon fresh thyme leaves, optional, finely chopped
1 to 1.5 cups tomato sauce
Parmigiano Reggiano, for serving, optional

Preheat the oven to 220°C. Line a sheet pan with parchment paper, or rub lightly with olive oil. Trim the stem end of each zucchini. Stand each vertically, and make 1/4-inch thick cuts down to create long slices—these don’t have to be perfect. Arrange the slices on the prepared sheetpans. Drizzle the zucchini with the olive oil. Season with salt and pepper. Transfer the pan to the oven and roast for 15 minutes to 20 minutes.

Meanwhile, if you are adding the Swiss chard, in a large sauté pan set over high heat, heat the tablespoon of oil until shimmering. Add the chard leaves, season with a pinch of salt and pepper, and sauté, rearranging with tongs as necessary. Cook the chard for about 2 minutes or until wilted. Remove pan from heat.

To make the filling, in a medium bowl, stir together the ricotta, lemon zest, thyme, if using, and 1/4 teaspoon salt. When chard has cooled briefly, stir it into the ricotta mixture. Taste mixture. Add more salt to taste—I always add more salt … this is your chance to make sure the filling is seasoned properly.

Spoon tomato sauce into a baking dish—the bottom of the dish should be covered in a thin layer. Place a spoonful (about 2 teaspoons) of filling at one end of each of the zucchini slices. Roll the slice into a tight coil and place it seam-side down in the dish on top of the tomato sauce. Drizzle lightly with olive oil. Season lightly with salt and pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top, 20 to 25 minutes. If the rolls are still not golden after the 25 minutes, remove the pan from the oven and preheat the broiler. Broil the involtini for about 3 minutes keeping a close watch the entire time.

Remove pan from the oven and shave Parmesan over top if using.

Note: If you have extra ricotta filling, store it in the fridge. It’s delicious spread over grilled bread.

A fancy zucchini and ricotta dish! 

Zucchini Involtini

4 oz oyster mushrooms, broken up into pieces

On medium high heat, saute your mushrooms with the oil and spices, stirring occasionally until crispy and brown

Using two forks, mash your garlic and anchovies together in a large bowl. Add the mustard, mayo, and lemon juice, and whisk until smooth. Slowly whisk in the olive oil.

Using a food processor, pulse your Brussels sprouts to shave them. Add to the bowl along with the Parmesan, mix together, and top with crispy mushrooms and black pepper.

A perfect lunch meal to use those oyster mushies 🥬

Shaved Brussels Caesar Salad with Crispy Oyster Mushrooms

2 cups oats
3 cups plant milk
2 apples
1-2 tbsp brown sugar
1 tbsp cinnamon
Pinch of salt

Chop up the apple and mix in a baking tray with all the other ingredients.

Bake for 40-45 minutes, until the top is golden brown and firm.

Serve the vegan baked oats warm by itself, or with a dash of milk, dollop of peanut butter and/or drizzle of maple syrup.

A yummy meal prep breakfast 🍎

Apple Crumble Baked Oats

2 cucumbers
2 tbsp olive oil
250g halloumi, chopped into small slices
2 tbsp tahini
1 tbsp soy sauce
2 tbsp chilli oil, plus extra to serve
1 bunch spring onions, roughly chopped

Gently bash the cucumbers with a rolling pin until they break up into large pieces. Chop these up into bite-sized pieces.

Pan fry the halloumi slices with a glug of olive oil for 2 mins on either side until golden brown and crispy.

In a large bowl, add in tahini and 3 tbsp of boiling water. Whisk well until smooth then add in the soy sauce and crispy chilli oil.

Add the cucumbers, halloumi and spring onions to the dressing. Toss well and serve up in bowls with more chilli oil.

A delicious spring salad!

Smashed cucumber and halloumi salad

340g zucchini
1 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1/2c brown sugar
1/2c white sugar
2 eggs
1/2 c olive oil
1/4 cup yogurt
1/4 cup salted butter
1 tbsp white miso

In a saucepot, heat the butter over medium-low heat until melted. Stir and cook the butter until slightly golden and the milk solids in the butter begin to brown. Whisk in the miso until incorporated. Remove from heat and set aside.

In a big bowl, whisk together the flour, baking soda/powder, cinnamon, cardamom, and nutmeg until combined. Set aside.

Shred the zucchini, skin included. Using a cheesecloth or thin kitchen towel, wring out as much moisture as possible and set aside. In a medium bowl, mix together the eggs, olive oil, white sugar, brown sugar, yogurt, and miso-brown butter until combined, about 2 minutes. Stir in the shredded zucchini.

Pour the wet batter into the dry. Using a spatula, fold the ingredients together until just combined. Grease a 9x3 loaf pan with butter and line it with parchment paper. Pour the batter into the pan and set aside.

To make frizzled onions, thinly slice 1/2 an onion, vertically. Heat 1/4 cup olive oil in a shallow pan over medium-low heat. Cook the onions, stirring frequently, until slightly golden brown. Remove and blot with a paper towel to remove excess oil. Sprinkle onions on top of the batter.

Bake the loaf in the center rack of the oven for 60-70 mins or until a toothpick comes out clean when inserted in the center. Cover the loaf with aluminum foil 25 minutes in.

A flavorful, spiced zucchini loaf!

Miso & Brown Butter Zucchini Loaf

6 large vine tomatoes, halved, deseeded and chopped

2 green chillies, halved, deseeded and thinly sliced

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.

Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander. 🌿

Indian-style potatoes that are super-easy to make, spicy and moreish 🥔

Bombay Potatoes

Heat oil in a large saucepan and once it's hot, fry your onion for 10 minutes, stirring occasionally. 

Add ginger, garlic and chilli, then fry for 3 minutes while stirring. Add beetroot and potato, stir to coat, then pour in the stock and bring to the boil. 

Turn down the heat and leave to simmer for 30 minutes.

Leave the soup to cool a little, then blend and taste - add some salt if you like. 

Serve in bowls with a spoonful of yoghurt on top and bread on the side.

A vibrant and spicy soup

Beetroot and Ginger soup

80g pack instant noodles (look for an Asian brand with a flavour like sesame)
2 spring onions, finely chopped
½ head pak choy
1 egg
1 tsp sesame seeds
Chilli sauce, to serve

Cook the noodles with the sachet of flavouring provided (or use stock instead of the sachet, if you have it). Add the spring onions and pak choi for the final min.

Meanwhile, simmer the egg for 6 mins from boiling, run it under cold water to stop it cooking, then peel it. Toast the sesame seeds in a frying pan.

Tip the noodles and greens into a deep bowl, halve the boiled egg and place on top. Sprinkle with sesame seeds, then drizzle with the sauce or sesame oil provided with the noodles, and chilli sauce, if using.

A delicious upgrade to instant ramen!

Vegetarian Ramen with Pak Choy

1 egg, beaten (optional, can substitute with flour)

For the caramelized onions, add butter and oil to a pan over medium-low heat. When the butter has melted, turn the heat to low and cook your onion for 20-30 minutes with a pinch of salt, stirring occasionally until soft and golden. Add a splash of water if needed. Stir in the sugar and cook for another 5 minutes to dissolve.

Meanwhile, put the feta, soft cheese and lemon juice in a bowl, season well and beat together until smooth. Gently fold through the harissa to create a ripple effect, then chill until ready to serve.

Tip the grated potatoes into a clean tea towel and squeeze out all the excess water. Transfer to a bowl with the parsnips, shallots and melted butter, and stir to combine. At this point, you can add the egg if the mixture isn’t binding together. Season. Form into four patties, pressing together tightly.

Heat half the oil in a non-stick frying pan over a medium heat and, when hot, fry two rösti for 4-5 mins, pressing down with a fish slice or spatula. Carefully flip and cook for a further 4-5 mins until both sides are crisp and golden. Keep warm in a low oven while you cook the remaining two rösti in the same way.

Serve the rösti topped with the feta and harissa mixture, caramelised red onions and parsley scattered over.

Flavourful and easy dinner option 

Parsnip rosti with harissa, feta, and caramelised red onions 

Heat the oven to 190°C. Toss the diced sweet potato in a dash of oil, and spread it out in a single layer on a baking tray. Season with salt and pepper, and roast for about 10 minutes. Then add the thinly sliced peppers to the tray, mix to combine, and roast for a further 30 minutes or so, until the vegetables are very soft and starting to crisp up and caramelise around the edges.

Spread the pesto-mayonnaise mixture on each wrap and top with roast veggies and a handful of rocket. Roll up your wrap and you're done!

This would also be delicious with some hummus or black beans for a bit of extra protein!

Healthy and delicious lunch option 🍠

Sweet potato, bell pepper, and avocado wraps

Finely slice (shred) the Brussels sprouts. You can do this using a sharp knife, a mandoline or the slicing attachment on a food processor.

Place a frying pan over medium–high heat and add a drizzle of olive oil. Add the shaved Brussels sprouts and a sprinkle of salt and pepper. Cook for 5–6 minutes, tossing frequently until the sprouts have reduced, become tender and turned a more vibrant shade of green.

Turn down the heat to low and spoon in the apple cider vinegar, maple syrup and mustard. Toss to coat well and turn off the heat.

Serve piping hot with the main of your choice.


A quick and easy side dish 🥬

Quick shredded brussel sprouts

Tear your mushrooms into shreds with your hands. Toss them in a bowl with your cornflour, five spice and pinch of salt, then toss to coat.

Heat a generous glug of vegetable oil in a frying pan. Add ¼ of your mushrooms, then fry for a few mins until crispy. You may need to flip them over. Remove from the pan and drain on a tray lined with kitchen paper, then continue with your remaining mushrooms.

Add 2 tbsp of your hoisin sauce to your mushrooms, and toss to coat.

Julienne your cucumber and spring onions.

Serve your crispy mushrooms with your remaining hoisin sauce, cucumber and spring onions in your pancakes.

For too long, vegans have been made to go without crispy duck pancakes. No more. 🦆

Crispy Mushroom Pancakes

3/4 cup red lentils
1 small red onion, chopped
2 cloves of garlic
2 medium-sized potatoes
1 medium-sized carrot
5 tablespoons all-purpose flour
1/2 teaspoon smoked paprika powder
1 teaspoon regular paprika powder
1 teaspoon majoram
salt
black pepper, to taste
Sriracha mayonnaise, to serve

Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.

In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.

Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).

Serve the fritters with a green salad and sriracha mayonnaise. Enjoy!

A new look for 'classic' veggies! 🥕🥔

Carrot and Potato Fritters

800g pumpkin or butternut squash
1/4 cup sunflower oil
1 clove garlic, crushed or grated
1 cup water
1/2 tsp salt
1/2 cup honey
110g tomato ketchup
1/2 tsp ginger root, grated
1 tsp ground coriander
black pepper



1/4 tsp garlic, grated
1/4 tsp salt
3/4 cup yoghurt


Peel the pumpkin and cut into 2cm pieces.

In a deep saucepan, fry the pumpkin in the oil and turn until lightly browned.

Mix garlic, water, salt, honey, tomato sauce, ginger, coriander, and pepper in a bowl.

Add the sauce to the pumpkin, cover with a lid and cook for 20-25 minutes until the pumpkin is soft. You can remove the lid to let most of the sauce evaporate.

Mix garlic, salt, and yoghurt for the sauce.

Serve with rice or flatbread and optionally some greens on the side.

A cozy meal for the winter!

'Caramel' Pumpkin with Garlic Yoghurt

600g oyster mushrooms, roughly torn in half if large
200g baby king oyster mushrooms
10 sprigs fresh thyme
3 large sprigs fresh rosemary
2 bay leaves
1 tsp dried pink peppercorns, lightly crushed, plus ¾ tsp extra, to serve
2 lemons – zest of 1 finely shaved, to get 8 strips, and juiced, to get 1½ tsp, the other cut into 4 wedges, to serve
6 garlic cloves, peeled and bashed with the flat of a knife
Flaked sea salt
600ml olive oil
2 egg yolks
1 tsp dijon mustard
1½ tbsp sunflower oil
1½ tbsp finely chopped parsley

Put the mushrooms in a large saucepan with the thyme, rosemary, bay, crushed peppercorns, lemon peel, five garlic cloves and two teaspoons of flaked salt. Pour over the oil – the mushrooms won’t be completely submerged initially – and put on a medium-high heat. Once the oil starts to bubble very gently, turn the temperature to its lowest setting and cook, uncovered, for an hour, stirring occasionally, until the mushrooms are tender. Strain off 100ml of the oil and set aside to cool, so it can be used in the aïoli.

Strain the mushrooms through a sieve, reserving the remaining cooking oil but discarding the bay leaves, lemon peel and any large herb sprigs. (If you’re not eating the mushrooms straight away, transfer them to a clean glass jar, along with all the remaining oil and aromatics, and refrigerate for up to four days.)

To make the aïoli, put the remaining garlic clove in the small bowl of a food processor with the egg yolks, mustard, lemon juice and half a teaspoon of flaked salt. Blend to a smooth paste and, with the motor running, add the sunflower oil in a slow, steady stream, followed by the cooled mushroom cooking oil, until the mix emulsifies into a thick mayonnaise.

To finish, put a large saute pan on a high flame and, once it’s very hot, add half the drained mushrooms and a tablespoon and a half of their cooking oil, and fry for about five minutes, until golden in places. Stir through half the parsley, then transfer to a bowl and repeat with the remaining mushrooms, another tablespoon and a half of their oil and the remaining parsley.

Spoon the mushrooms on to four plates, top with a generous spoonful of aïoli, sprinkle over a pinch of crushed pink peppercorns and serve with the lemon wedges alongside.

Delicious starter

Confit oyster mushrooms with lemon aïoli

Spices of choice (like paprika, onion powder, garlic powder, thyme, salt and pepper)

Remove the peel of the celeriac and cut it into 1cm thick slices.

Boil in a broth of choice until it starts to soften, but don't let it get too soft! Turn off the heat and let it cool in the broth to absorb the flavour. If you want to do this step ahead, you can leave it in the fridge overnight.

Make a mix of breadcrumbs, spices, and parmesan cheese.

Dry the slices of celeriac with some kitchen towel and coat them in flour, then in egg, and then in the breadcrumb mix. If you want it to be extra crunchy, coat them twice.

Fry in butter like a regular schnitzel and enjoy! This is super yummy with some mashed potatoes and oyster mushroom sauce if you're feeling fancy 😉

Perfect veggie alternative 🥕

Celeriac schnitzel

Mix all ingredients except the sprouts and extra parmesan into a paste in 20x20cm or slightly smaller oven safe dish.

Place the brussel sprouts snug to each other in the cheesy paste. Sprinkle the rest of the parmesan over and bake for 25-30 minutes, or until the cheese crust gets browned and bubbles. Enjoy!


 An easy way to spice up those sprouts

Parmesan Crusted Brussel Sprouts

350g rice (also a great way to use up leftover rice!)

750g Brussels sprouts, very finely sliced

Marinate two handfuls (approx. 150g) of the chopped sprouts by putting them in a bowl with 1 tablespoon of soy sauce, 1 tablespoon of vinegar, sesame oil, sugar, and 1 of the chillies, and mixing well. Set aside until the end.

Rinse your rice until the water runs clear. Tip into a pan, add 600ml boiling water, and bring to the boil. Place the lid on, turn the heat down to a whisper and cook for 15 minutes. Take off the heat and leave to steam with the lid on.

Over medium heat, heat the oil in a large frying pan and fry the onion, stirring, for 5 minutes. Add the garlic and two of the chillies, cook for 2 more minutes, then add the unmarinated sprouts. Fry for 8 minutes, stirring occasionally. Then stir in tomato puree, ketjap manis, salt, and a tablespoon each of the soy sauce and vinegar. Cook for another 5 minutes.

Scoop in the steamed rice, folding it in until well mixed. Heat through, stirring gently, for 5 minutes, until the rice is hot, and add salt to taste. Serve with the marinated sprouts on top.


A delicious variation using some local, seasonal veg 🥬

Sprout Nasi Goreng

Toppings (optional, use whatever you like!)

1 tbsp toasted hazelnuts, roughly chopped

Set aside 1 tbsp of chickpeas. Then blend everything else - other than the toppings - in a food processor until smooth, with a pinch of salt. Add a little more salt or lemon if it needs it.

Chill the hummus until you want to serve it, then top it with a drizzle of olive oil, the remaining chickpeas, and your toppings!

Serve with whatever you like - we recommend carrot or cucumber sticks, warm toasted bread (especially Turkish or pita bread), or falafel!

A no-nonsense recipe with no need to cook anything 🎉

Beetroot Hummus

1 medium-sized pumpkin or round squash (about 1kg)

Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time. Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.

Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.

Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.

Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.


A delicious centre-piece or side dish

Stuffed Pumpkin

2 medium sweet potato, peeled, sliced into ½” rounds
2 medium carrots, peeled, sliced into ½” rounds
1 medium parsnip, peeled, sliced into ½” rounds
¼ cup olive oil
2 tablespoons thyme leaves and extra for serving
½ teaspoon nutmeg
⅛ teaspoon freshly ground black pepper
½ teaspoon salt
¼ cup sugar
¼ cup water
450g frozen puff pastry, thawed
60g Gruyere, thinly sliced
1 large egg, lightly beaten

Peel and slice the root vegetables into half inch rounds.

Toss sweet potato, carrots, parsnip and thyme leaves with oil on a rimmed baking sheet. Season with salt, pepper, and arrange vegetables in a single layer. Roast until golden around the edges and tender, about 20 minutes. Let cool for 10 minutes.

While the vegetables are roasting, unfold puff pastry sheet and cut into a 10-inch round.

Prick dough all over with a fork. Put it in the freezer for 15 minutes until ready to use.

To make the caramel, add sugar and water in a 10 inch oven safe saucepan and cook over medium heat, swirling pan gently (do not stir) until sugar melts and becomes amber-colored, about 10 minutes.

Recipes