• Peel and cube the potatoes.
• Slice the leeks lengthwise, wash thoroughly to remove any dirt, and then slice them.
• In a large pot, heat some olive oil and add the leeks. Cook until softened. Then, add the potatoes, salt, pepper, thyme, oregano, and vegetable stock. Simmer until the potatoes are soft.
• Blend the mixture until smooth, and serve it with some bread.

• Preheat oven to 180 degrees C.
• Crack 6 eggs into a large mixing bowl & whisk to combine.
• Add 2/3 cup olive oil, 1 large grated zucchini, 1 large grated carrot and 2 large handfuls of leek. Mix to combine.
• Add 1/2 cup buckwheat flour, 1/2 cup coconut flour, 1/2 cup nutritional yeast, 2 tsp baking powder + salt/pepper. Mix to combine.
• Pour the mixture into a lined baking tray & spread out evenly. Top with a spring onion + extra nutritional yeast.
• Place into oven and bake for 45 minutes. Remove from the oven, slice and serve.

• Preheat the oven to 200C.
• Chop the veggies into 2-3cm cubes, then add them to a baking tin with the tomato paste, oil, vegetable stock, spices, 1/2 tsp salt & black pepper. Stir until the veggies are evenly coated, then bake for 30 minutes, giving the veggies a stir halfway through.
• In the meantime, toss the chickpeas in harissa. Add the chickpeas on top of the roast vegetables and bake for another 15 minutes.
• Cook the cous cous according to packet instructions, drain & toss in with the roasted vegetables & chickpeas.
• Combine the tahini with 2 tsp lemon juice and a pinch of salt. Whisk to combine, add 1-2 tsp water and continue to whisk until the dressing has the same consistency as honey.
• To serve, drizzle the tahini dressing over the couscous, squeeze over with lemon & top with the chopped parsley

• Preheat Oven to 180 degrees.
• Place apples in a small baking dish (8 in x 11 in).
• 4-5 apples (roughly 4 cups) chopped into 1/2 inch cubes.
• Melt butter in a small bowl.
• Add cinnamon, brown sugar, and lemon juice to the butter bowl. I also added some Craisins and Nuts as an extra
• Whisk together until smooth. Pour over apples. Toss until fully combined. Bake at 180 degrees celsius for 25-30 minutes, depending on desired doneness.

Celeriac Remoulade

• Peel the celeriac, then cut it into very thin strips; you can use a food processor or julienne cutter, or cut it into 1.mm-thin slices, stack these on top of each other and cut into batons of a similar thickness. As you work, periodically squeeze the lemon juice on top of the cut celeriac, to stop it discolouring.
• Rinse the celeriac in cold water and place in a bowl.
• Add whole grain mustard
• Add Sherry vinegar and leave for 20 min
• Add olive oil mayonnaise and season to taste.
• Finely cut chives or spring onions and add to the remoulade.

Olive oil Mayonnaise

• Place egg yolk, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).
• With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until it has thickened. If your mayonnaise is too thick, add a little water to thin it out.
• If using a blender add all ingredients and 2 tablespoons of cold water.