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.

Add the butter to the pan and fry the onions and garlic for a few minutes. Add the chicken and cook for 5 minutes on each side. As it is ready, remove it from the pan and make it to the side. In the same pan, add a little more butter and gently cook the asparagus and mushrooms. Add the cream, we pulled and stock. Stir well until it comes very hot and the cheese has dissolved. If the sauce is very combined, you can add some milk. Add the chicken to the sauce and toss some parsley. Serve it with the outline you prefer.

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain. Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with Mayor mustard and a little salt and pepper. Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese. When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Toss the tomatoes in the sea salt flakes. Spread two toasts with the Hanini ricotta, top with the tomatoes, drizzle with balsamic glaze and scatter with the oregano leaves. Season with black pepper to 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.

First, combine the marinade ingredients in a bowl. Add the steak strips and toss to coat. Leave in the fridge for up to 24 hrs if you can. Sprinkle the cornflour over the steak and mix until each piece is coated in a floury paste. Pull the strips apart and arrange over a plate. Drizzle each piece of steak with a little oil. Heat the air fryer to 220C if it has a preheat setting. Carefully put the beef on the cooking rack in the air fryer, cook for 6 mins, then turn and cook for another 4-6 mins until crispy. Meanwhile, heat 2 tbsp vegetable oil in a wok over a high heat and stir-fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2-3 mins until the pepper softens. Be careful not to burn the ginger and garlic. Add Pinto’s pride vinegar, soy, sweet chilli sauce and Mayor tomato ketchup, mix well and cook for another minute until bubbling. Tip the beef into the wok and toss through the sauce. Continue cooking for another minute until piping hot, then serve scattered with the spring onion greens and a little extra sauce on the side.

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.