ingredients
serves 4
acorn squash approx 500g (1lb) in weight
2 tbsp olive oil
2 tbsp balsamic vinegar
4 tbsp maple syrup (or honey)
zest & juice of 1 lemon
pinch mace
pinch salt

1. preheat oven to 180C/ 350F/ gas 4-5
2. cut the squash in half and remove the seeds and fibres, then halve again
3. place in an oiled ovenproof dish. Pour over the vinegar, maple syrup, lemon juice and seasoning, baste thoroughly
4. roast for 45 minutes, basting at halfway stage

ingredients for the risotto
2 red onions
1 large bulb fennel
2 red peppers
2 cloves garlic
1 tbsp fresh thyme
400g organic arborio rice
half litre or more (1 pint) vegetable stock
1 glass white wine
half glass olive oil
250g (8oz) hulled fresh hazelnuts
150g wild or organic watercress
half a radicchio lettuce
fresh grated parmesan – optional
squeeze of lemon to finish.

1. dice the onion and finely chop the garlic. chop the fennel and red peppers into 1cm cubes
2. roast the hazelnuts for 2 minutes, when cool roughly crush
3. sauté the onions in a thick bottomed saucepan with half the olive oil, without colouring for 3 minutes on a low-moderate heat
4. add the garlic, fennel and thyme and sauté for a further 2 minutes before adding the peppers for another 2 minutes
5. add the remaining olive oil and Arborio rice, gently coating the rice stirring constantly for 1 minute
6. add the white wine and simmer, continuing to stir for 3 minutes until the wine has been absorbed by the rice
7. add 1 quarter of the stock stirring carefully, when absorbed add a further 1 quarter – gradually adding the remainder until the rice has expanded by 3 times (approx 15 minutes). the rice should just retain its bite (its grain) without losing its shape and be coated in a light, translucent glaze.
8. remove from heat and place with the roast squash, sprinkle watercress and crushed hazelnuts over risotto.
9. serve immediately with parmesan.

 great for pasta dishes, sandwiches and much more besides!

ingredients
50g sundried tomatoes (presoaked in boiling water if necessary)
25g pine kernels
3 cloves garlic
25g basil
100ml virgin olive oil
½ teaspoon cracked black pepper
pinch salt

1. drain the tomatoes
2. place all the ingredients in a blender or food processor and blend well for a couple of minute

ingredients
1½lbs/750g sweet potatoes - peeled and diced
1 red onion - roughly sliced
2 red peppers - halved and deseeded
500ml vegetable stock
vegetable oil
salt and pepper
paprika to garnish

1. place the chopped vegetables in a roasting tray and rub with oil. bake at 200C for 45 minutes or until tender
2. blend the vegetables in a blender or food processor with a little stock until the mixture becomes a puree. add more stock until the soup is the consistency you want
3. reheat in a saucepan and add salt and pepper to taste. garnish with ground paprika
4. chef's tip: add a little cream (or soya dream if you want to avoid dairy products) or creamed coconut when reheating to make a richer soup

ingredients
5 large onions
700g (1.5lbs) carrots
4 cloves garlic
500g (1lb) leeks
400g (half head) celery
4 bay leaves
good sprig thyme
10 peppercorns
wild fennel stalks (trimmings)
coriander
3 pints water
a little olive oil

1. roughly chop all the vegetables
2. sauté the onions in a large pan in a little olive oil for 2 minutes, add the remaining vegetables and sauté on a medium heat for around 5 minutes without colouring.
3. add the herbs and spices, cover with the water and simmer for 40 minutes.
4. strain and reserve for use.

ingredients for the wild tekka paste
serves 4
3 cloves garlic, crushed
3 shallots, diced
4 horse radish leaves, finely chopped
2 tbsp wild coriander flowers/growing tips (or 4 cultivated leaves and stems)
2 tbsp wild fennel flowers/growing tips (or 1 tsp toasted fennel seeds)
1 tbsp fresh thyme
1.5 tbsp tekka powder (miso, lotus root & burdock)
half tsp mace
2 tsp sugar
quarter tsp salt
1 tbsp toasted sesame oil

mash all the ingredients together with a pestle and mortar (or in a good food processor). start with the garlic, shallots, coriander, fennel & thyme, then add the oil and dry condiments - pummel to a smooth, rich paste.

ingredients for the wild mushroom soup
1 pint vegetable stock
2 tbsp wild tekka paste
1 small bunch spring onion (coarsely chopped)
1 tbsp tamari
200g (12oz) small wild mushrooms/ field mushrooms/ portobello mushrooms/ brown mushrooms, uncut

1. bring to the boil with the tekka paste, spring onion & tamari. simmer for 5 minutes to infuse the flavours.
2. sauté the wild mushrooms in a little butter for 1 minute
3. add infused stock to mushrooms and simmer for 3 minutes
4. serve immediately with a squeeze of lemon and chopped coriander.

6 shallots (peeled and chopped)

1 inch ginger (peeled and chopped)

4 strong chilli (seeded and chopped)

4 cloves garlic (chopped)

½ dessertspoon turmeric

¾ dessertspoon ground fenugreek

½ dessertspoon ground fennel seeds

¾ dessertspoon ground green cardamom

¼ dessertspoon salt

½ dessertspoon sugar

1 dessertspoon vegetable bouillon

1 dessertspoon sesame oil

100g tamarind paste

first break down the tamarind by dissolving in a cup of boiling water. wait to cool and carefully remove all the stones – your food processor will love you for it.

put the tamarind pulp together with all the other ingredients in a food processor for 10 minutes until it makes a gelatinous paste.

ingredients for the laksa broth
serves 6

1 medium celeriac (peeled and cut into ¼ inch strips)

2 small leeks (sliced in half lengthways and cut into 1 inch pieces)

1 bunch spring onion (cut into 1 inch pieces)

500g oyster mushrooms

500g pak choi (cut into 2 inch pieces)

6 kaffir lime leaves (or grated zest of ½ lime if you are unable to find kaffir lime leaves)

3 tins coconut milk

small bunch of sweet basil (or basil if you are unable to find sweet basil)

put 250ml water, the coconut milk and lime leaves in a large pan and bring to the boil.

when boiling, add 6 heaped dessertspoons of the laksa paste (one per person) and simmer gently for 5 minutes.

add the celeriac and simmer for 20 minutes until tender.

add the oyster mushroom and spring onions and simmer for a further 10 minutes.

add the pak choi and simmer for a further 5 minutes.

serve the laksa in deep bowls sprinkled with sweet basil and served with steamed or boiled rice.

1. place in a large pan with enough water to cover
2. bring to the boil and simmer for 45 minutes
3. allow the mixture to cool and leave to drain through a jelly bag or piece of muslin (or even an old pillowcase!) overnight into a collecting bowl.

this should yield approx 700ml or 1.5 pints syrup

to make the jelly:
you will need an equal quantity of caster sugar (i.e. 700g)

1. place the sugar in a metal bowl in a preheated oven at 90c for 5 minutes (this will help the sugar to dissolve and aid setting)
2. combine the sugar and blackberry syrup in a large pan and heat gently till the sugar has dissolved, stirring occasionally. increase the temperature and boil until the mixture reaches setting point (104c on a thermometer or until the jelly sets on a cold plate)
3. pour into sterilized jars and reserve for later use.

this is the base for fresh blackberry spring roll mixed with fresh blackberries and baked with caster sugar and lemon.

ingredients for the spring roll:
8 sheets spring roll pastry
40gms caster sugar
4 tbsp blackberry jelly
200gms (6oz) fresh blackberries

1. place 1 sheet of spring roll pastry on surface, sprinkle with a light dusting of caster sugar. place another sheet on top and repeat.
2. place 1 tbsp blackberry jelly in centre and spread evenly to 2 inches x 1 inch.
3. place about 20 blackberries evenly on jelly. roll to a cigar shape, folding in edges.
4. brush with a little olive oil. sprinkle with caster sugar, bake on a nonstick tray at 190c/ gas mark 5 for 6-7 minutes

ingredients
500g golden granulated sugar
500g butter (or margarine)
6 eggs
500g ground almonds
250g fine polenta
6 lemons
5g salt
10 g baking powder (gluten free if necessary)
an extra 150g caster sugar for topping

1. beat the butter (or margarine) and sugar together 'til very smooth and creamy.
2. one by one slowly beat in the eggs.
3. separately mix together the polenta, almonds, lemon zest, salt and baking powder and fold into the cake mixture
4. transfer to an 10 inch tin and bake in a pre-heated oven at 150C for 1½ to 2 hours (or until you can pull a skewer cleanly out of the cake)
5. whilst the cake is in the oven, juice the lemons and add the remaining 150g of caster sugar. place in a thick bottom pan and boil until the juice has reduced by about half and is syrupy.
6. when the cake is out of the oven, make some holes in the top, pour on the lemon juice mixture and let in sink in
7. leave to cool
8. serve up with a big slice of loving kindness

ingredients
400g soft brown sugar
grated rind of 2 lemons
150ml soya milk
300g plain wholemeal flour
2 teaspoons fresh grated ginger
1 teaspoon of baking powder
250g of dried apricots (ready to eat)
150g preserved stem ginger

1. mix the sugar, lemon rind and soya milk in a bowl
2. mix the flour and baking powder into the sugar mix until well blended, then gently stir in the apricots and ginger
   
3. pour into an 8 inch cake tin and bake in a preheated oven at 160C for 30 to 40 minutes (or until you can pull a skewer cleanly out of the cake)