Ingredients

• 1 large courgette
• 1 large fennel bulb large or 2 small bulbs
• 2 tbsp chopped chives or parsley
• 1 lemon juice only
• 1 tbsp apple cider vinegar or more lemon juice
• 1/2 tsp Dijon mustard
• salt and pepper to taste
• 1 tbsp toasted sesame seeds or pinenuts to garnish

Ingredients

• One medium English cucumber or three smaller ones, finely sliced
• 2 celery sticks, finely sliced
• A large handful of fresh herbs: coriander (cilantro), parsley, basil, and dill
• 400g cooked chickpeas
• 3 tbsp black pitted olives, sliced
• ½ tsp curry powder
• 2-3 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• Salt and pepper – to taste

Ingredients

• 100 grams silken tofu
• 50-100 mls soya or almond ‘milk’
• 1 teaspoon dijon mustard
• 1/2 teaspoon ground turmeric
• pinch black salt
• pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons cold-pressed flaxseed oil optional but good
• 1 bunch of fresh seasonal asparagus, rinsed and trimmed

Ingredients

• 1 tin artichoke hearts
• 3 tbsp pickled jalapeños
• 2-3 tbsp raw pine nuts
• 1 handful rocket leaves
• ½ lemon, juiced
• Plenty of drizzles extra-virgin olive oil
• To taste sea salt
• To taste ground black peppercorns

Ingredients

• 150g mung beans
• 3 limes, juiced
• 3 garlic cloves
• 2 tbsp sesame seed butter (tahini)
• 1 tbsp ground cumin
• 1 tsp ground coriander
• To taste sea salt
• To taste ground white or black pepper
• A few drizzles extra-virgin olive oil

The purple potato cooks quicker than the standard white potato, but slower that the sweet potato. They come in a variety of sizes, the smaller ones (similar in size to new potatoes) are sweeter and softer. Featuring in Traditional Chinese Medicine (TCM) healing food recipes, as they are believed to reduce both high blood pressure and high-blood sugar, mostly because of their high concentrations of anti-oxidants (particularly anthocyanin), the purple potato (quite like the yam, taro, lotus root and sweet potato) is a healthier and more nutritious potato option, compared with the standard white potato commonly eaten in western countries. The purple potato is originally native to Peru and Bolivia (also known as Purple Viking or Purple Peruvian potato), it is not to be confused with the purple skinned sweet potato variety or the russet potato (with the dark red skin). These varieties are often white or grey in the centre and have a purple outer-layer. The variety now abundant in Chinese cuisine is sweeter, very purple and turns a blueish colour when steamed. The most common variety, though there are many, it is probably the Purple Majesty.

Growing up, my mother used to make potatoes as many did in her southern Italian village: sliced lengthwise, scored and seasoned with plenty of ground black pepper. This is a simple method for roasting that tends to cook the potatoes more evenly.

Ingredients

• 500g medium-sized purple potatoes
• 3-4 tbsp extra-virgin coconut oil
• 5-6 garlic cloves, minced or finely chopped
• To taste sea salt
• To taste ground black pepper
• To taste a few sprigs of fresh rosemary, tarragon or thyme – optional

Ingredients

• 200g jar artichokes in oil
• 4 large fresh fennel bulbs
• 4-5 large celery sticks
• 50g caperberries
• 100g fresh mint
• 2 lemons, juiced
• 5 tbsp extra-virgin olive oil
• To taste sea salt
• To taste black pepper

Ingredients

• Two large aubergines
• One clove garlic
• Salt and pepper
• Juice of half lemon
• Two tablespoons of Tahini
• One tablespoon extra-virgin olive oil

Ingredients

• 300g natural (unsweetened) vegan yoghurt
• 1 tablespoon lemon juice (approx. juice of 1 small lemon)
• 2 teaspoons Dijon mustard
• 1 tablespoon vegan Worcestershire sauce (or soy sauce)
• 1½ tablespoons white sugar
• 1 teaspoon salt
• Pinch of garlic powder
• One head of Romaine lettuce, chopped and rinsed
• 10 cherry tomatoes, quartered
• Handful of croutons

Ingredients

For the dressing

• 4 tbsp tahini
• 1-2 tbsp lemon juice
• 8 tbsp hot water, add more or less to achieve desired consistency

To serve:

• Sprinkle of chilli flakes (optional)