Few dressed salad leaves for serving

Fry the onion , garlic, chili and red pepper in oil till soft. Remove off the heat and stir in the sweetcorn, parsley, 100g grated Cheddar cheese and season with salt and pepper. Add in the tuna and double cream and mix together well. Use this mixture to fill the tortillas like cannelloni. Drizzle a little oil into a baking tray and lay over the stuffed tortillas. Mix the paprika with the béchamel sauce and spread over the tortillas. Sprinkle over the remaining grated Cheddar cheese and bake in the oven at 200°C for 10-15 minutes or until golden brown. To serve, drizzle with olive oil, sprinkle over the diced tomatoes and serve with the salad leaves on top.

Sautee the octopus in olive oil for a minute or two. Stir in the vegetables and spices, cook for further 2 minutes. Peel the orange and add to the octopus, squeeze in the juice, stir in tomato paste. Add in the sweet potatoes, cover with the stock and bring to the boil. Cover and set to simmer over a low heat or on in a tagine in a hot oven for approx. 35 min. Stir in the chickpeas and peas, chopped coriander to taste and a lime juice. Serve with extra lime wedges, coriander and crusty bread.

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.

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.

Start by heating the oil and frying together the onion, garlic, chilli and ginger for 2-3 minutes. Add in the spices and cook for 1 minute. Add in the lentils, coconut milk, polpa, salt and ½ glass of water. Bring to the boil and simmer for 20 minutes to cook the lentils. When ready, check if any more water is needed and stir in the chickpeas to heat through. To serve, stir in the fresh chopped coriander and serve with the cooked basmati rice and lime wedges.

Heat oven to 220°C (Gas Mark 7). Add 1 tablespoon of oil to a large, ovenproof pan and heat over high heat. Season the chicken thighs with salt and pepper, then add to the warm oil, skin-side down. Cook for 7 minutes, without turning, to brown well. Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and half the thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned. Add the stock, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up and add the olives. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed. While the pasta is in the oven, in a small bowl, mix together the Parmesan, breadcrumbs, parsley, lemon zest and remaining thyme. After 30 minutes, remove it from the oven and reset the temperature to a grill setting. Sprinkle the Parmesan breadcrumbs over the pasta and chicken, drizzle with the remaining oil and return to the oven for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Start this recipe by cutting a slit through the salmon creating a pocket. Season the salmon on both sides with salt and pepper. Stuff the salmon with the Danish cheese and fresh baby spinach. Heat the oil in a pan and brown the salmon on both sides for 3-4 minutes. Transfer into a baking dish. To make the crust, mix together the panko, orange zest, basil, pine nuts, salt and pepper and melted butter. Spread the sun-dried tomato paste over the salmon then spoon the panko mixture onto the salmon and press on well. Continue to cook for 8-10 minutes or to  your liking. Meanwhile, boil the potatoes in a medium pan of salted water till soft. Remove from the pan, cut in half and place into a pan covered to keep warm. In the same pan of boiling water, place the asparagus or French beans and blanch or cook to your liking. Drain and add to the jersey potatoes. Add the butter to the pan, season with salt and pepper and toss.

Put the mussels into a large bowl and cover with cold water. Debeard them by pulling any bits up towards the top of the shell, and then out. Discard any unopened or cracked shells. Put the orzo into a bowl and cover with boiling water. Set aside for 15 minutes, then drain and rinse. Meanwhile, put the butter and oil into a large lidded pan and place on medium-low heat. Once melted, add the shallot, garlic, yellow pepper, chili and salt. Fry for 8 minutes, stirring often, until the shallot and garlic are soft and fragrant. Do not leave them to crisp or brown too much. Increase the heat to medium and add the tomatoes, tomato paste and saffron. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the orzo to the stew and layer the mussels on top. Cover with a lid and turn the heat all the way down. Cook for 5 minutes, or until the shells have opened. Squeeze plenty of lemon juice and finish with the chili oil.