Ingredients: serves 4 37.5 millilitres of olive oil plus extra to serve ½ head of garlic, cloves separated and peeled 3 courgettes (zucchini) chopped into 3cm thick slices 500 millilitres of vegetable stock 250 grams

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Wilted Mixed Greens With Toasted Sesame Seeds Ingredients: Serving approx. 1 cup of cooked greens per person Based on the number of serves required, portion out 2 cups per serve of mixed raw greens. Salt

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Ingredients: Makes 10-12 Flatbreads 2 cups millet flour 2 cups water 1 tablespoon garlic minced 1 teaspoon coconut oil 1 pinch sea salt Method: Bring two cups of water to the boil in a shallow

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Ingredients: serves 4 1 Smoked trout, deboned and flacked ¾ cup Crème fresh ¼ cup Capers – chopped ¼ spring onion chopped 2 tablespoons dill – finally chopped 1½ tablespoon lemon juice and zest Gluten

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Ingredients: serves 12 450 grams grated raw pumpkin (winter squash) 4 whole organic eggs ½ teaspoon sea salt Pinch nutmeg ¼ cup extra virgin olive oil, or cold pressed coconut oil 2 teaspoons gluten free

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Pumpkin with Sweetcorn Salsa, Feta and Pumpkin Seeds Ingredients: serves 6 1 large Japanese pumpkin cut into 2cm thick slices 80 millilitres olive oil 2 whole corn cobs – remove husks and any hairs 1

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Ingredients 1⁄3 cup almond flour 1⁄3 cup sunflower seeds 1⁄3 cup pumpkin seeds 1⁄3 cup flaxseed or chia seeds or linseed 1⁄3 cup sesame seeds 1 tablespoon ground psyllium husk powder 1 teaspoon salt 1⁄4

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Lavender & Lime Panna Cotta Ingredients: serves 4 450 millilitres of coconut cream ¼ cup honey 1 vanilla pod, split lengthways and seeds scraped 2½ tablespoons of dried edible lavender, plus extra to serve ½

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  Vanilla Custard with Roasted Strawberries & Rhubarb A favourite of mine by Ottolenghi Ingredients: serves 4-6 100 grams rhubarb cut into 3cm chunks 100 grams strawberries hulled and halved lengthways 45gr caster sugar Custard: 2

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