Start this recipe by heating the oil in a pan and soften together the onion and diced red pepper for 4 minutes. Add in the vegan mince and cook for 2 minutes before adding in the chilli spice mix. Mix together well, add in a few tbsp. water and cook down on a low heat for 5-6 minutes. Meanwhile, mix together the fresh cream and lemon juice to make a sour cream and place in the fridge. When the chilli is cooked, turn off the heat and stir in the kidney beans and chopped coriander. To serve, heat the taco shells and stuff with the chilli. Top with the diced avocado and drizzle over the sour cream.

Season the meat with some salt and papper. In a large pan, add some olive oil and cook the meat from both sides until browned. Remove the meat from the pan and set aside. In the same pan, add the onion, cherry tomatoes, brown sugar and mixed spice. Cook until onion gets lightly brown for a couple of minutes. Add the flour, mushrooms , wine, water, orange rind and season with some salt and pepper. Cook on low flame for another 5 minutes. Place the mixture in a casserole pan, add the meat and keep cooking at a low temperature in oven for around 25 minutes. Serve with some mashed potatoes and steamed vegetables.

In a pan over medium heat the oil and add the onion. Cook for around 2 minutes. Add the carrots and the garlic and continue frying, stirring from time to time. Add the peas, the chicken spoon stock, salt and pepper. Continue frying for another minute and then add the minced pork and cook until well cooked. Add the marrows and continue frying till the marrows become a little tender but not soft. Mix in the tomato paste, sugar and water and continue frying for about 2 minutes. Beat the eggs in a bowl and mix them with the ingredients in the frying pan until well incorporated. Add the grated cheese and serve.

Cook the pasta according to packet’s direction. Wash the lettuce, roughly chop and add to the cooked pasta. Add the drained tuna, olives, salt and pepper and mix well. In a separate bowl, mix the Mayonnaise with the yogurt and the fresh basil. Mix until well incorporated. Drizzle on the pasta. Top the past with some mozzarella balls.

Start this recipe by making the falafel. Mash the chickpeas in a bowl and mix in the onion, garlic, mint, parsley, egg yolk, flour and season with salt and pepper.  Mix to a paste, adding in a little breadcrumb if to soft. Allow to sit in the fridge for 15 minutes before forming into patties and coat in the breadcrumbs. When ready, either shallow fry or place on a baking tray, drizzle with olive oil and bake in the oven at 200°C for 10-12 minutes. Meanwhile, make up the lemon couscous with hot water and allow to absorb. When ready, mix in the roasted pepper, cucumber, pistachios and salad leaves and spoon into 2 deep serving plates. Lay the falafel on top and spoon the mustard BBq sauce into 2 small bowls and serve on the side in the salad plates.

Cook the pasta according to packet’s instructions. Wash the spinach leaves and eliminate the hard parts. Place in a large bowl with the cooked pasta. Add half of the grated cheese, the fresh and sundried tomatoes, olive oil and salt and pepper. Mix well together. Top with the remaining grated cheese and serve.

Tip 500g beef mince into a bowl with Mayor Diced Onions and 1 egg, then mix. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.
Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the Mayor mayonnaise and Hanini yogurt. Add the chives, if using. Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and Mayor sweetcorn. Cover and chill until you’re ready to eat.