3 tbsp / 45 ml olive oil
1 large leek, trimmed, washed & cut into 1" pieces
1 head garlic
1/2 head cauliflower, chopped into florets
1/2 head broccoli, chopped into florets
1 medium-large zucchini, diced
2 medium Yukon gold potatoes, peeled and diced
1 1/2 tsp kosher salt
1/2 tsp black pepper

1 kg / 2 lb beef chuck, cut in 3.5 cm / 1.5" cubes
1 3/4 tsp cooking salt / kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil
2 tbsp / 30 g unsalted butter
2 brown onions, cut into 1 cm / 1/2" squares
5 garlic cloves, finely minced
2 capsicum / bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8" squares
2 tomatoes, cut into 8 wedges then in half

3 tbsp / 50 g unsalted butter
1 2/3 cups / 250 g peeled garlic cloves, roughly chopped (50–60 cloves)
1 small brown or yellow onion, diced small
1.5 kg / 3.3 lbs starchy potato, peeled and cut into 2.5 cm / 1" cubes
3 cups / 720 ml vegetable stock, salt-reduced
3 cups / 720 ml water
2 tsp cooking / kosher salt
1/8 tsp white pepper powder
1/2 cup / 120 ml thickened cream (heavy cream)

1 medium yellow onion, diced
1/3 cup / 40 g all purpose flour
1 Tbsp dried basil
2 cloves garlic, minced
2 Tbsp tomato paste
3 Tbsp / 45 ml olive oil
4 cups / 960 ml chicken broth
2 (14.5 oz / 410 g) cans petite diced tomatoes
1 to 1 1/2 lbs / 450–680 g boneless, skinless chicken thighs

1/2 cup / 120 g red onion, rough chopped
3 garlic cloves, rough chopped
1 inch / 2.5 cm ginger root, rough chopped
3–4 hard-boiled peeled eggs
1/2 tbsp / 7.5 ml canola oil
1/2 tsp turmeric, divided
1 tsp red pepper powder, divided
2 tbsp / 30 ml canola oil
1/2 tbsp mustard seeds

1 whole chicken, spatchcocked
Lime to serve
1 × 400 g / 14 oz tin full-fat coconut milk (at least 70% coconut extract), divided
150 g / 5 oz ripe, sweet cherry tomatoes
30 g / 1 oz mild red chillies, roughly chopped
25 g / 1 oz ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
1 banana shallot, peeled and roughly chopped
1 stick lemongrass, roughly chopped

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450 g / 1 lb carrots, peeled and chopped
1.2 l / 5 cups vegetable or chicken stock
handful fresh coriander (about ½ a supermarket packet)

2 rashers of higher-welfare smoked streaky bacon, finely sliced
2 tbsp / 30 ml olive oil
1 clove of garlic, peeled and finely chopped
1 red onion, peeled and finely chopped
2 carrots, trimmed and roughly chopped
2 sticks of celery, roughly chopped
1 courgette, roughly chopped
1 small leek, cut into 1 cm slices
½ tsp dried oregano

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, chopped
500 g / 1 lb ground beef (lean)
800 g / 28 oz crushed canned tomato
420 g / 14 oz canned red kidney beans, drained
2 1/2 cups / 625 ml beef broth
250 g / 8 oz elbow macaroni pasta, uncooked

3 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
4 tablespoons besan (gram flour)
1 tablespoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
4 cups / 950 ml water

6 tablespoons Thai green curry paste
8.45 oz / 240 ml coconut cream, divided
½ cup / 120 ml coconut milk
0.55 lb / 250 g beef, cut into thin bite-size pieces
8 Thai eggplant, quartered
⅓ cup / 75 g pea eggplant
½ teaspoon fish sauce
½ teaspoon sugar
8 kaffir lime leaves, hand-torn

1 lb / 450 g red bell peppers, roughly chopped
1 lb / 450 g plum tomatoes
1 cup / 150 g diced onion
3 garlic cloves, roughly chopped
1/2 cup / 60 g chopped celery
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 1/2 cups / 360 ml water or Liver Rescue Broth
Fresh basil, to serve

4 medium white or yellow onions, sliced
3 garlic cloves, minced
2 tsp fresh thyme leaves
2 tbsp coconut aminos (optional)
4 cups / 1 liter vegetable broth or water
1–2 bay leaves
1 1/2 tbsp arrowroot starch mixed with 3 tbsp water
1/2 cup raw cashews, soaked in hot water
1 tbsp arrowroot starch

2 cups / 320 g chopped onions
3 garlic cloves, minced
4 cups / 600 g diced butternut squash
1 tbsp chilli powder
1 tsp dried oregano
1.5 tsp ground cumin
1 tsp ground coriander
1/4 tsp smoked paprika
1/2 tsp cayenne pepper (optional)

1 medium yellow onion, diced
1 poblano pepper, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
4 cups / 960 ml low-sodium vegetable broth
2–3 canned chipotle peppers in adobo, finely chopped
1 (28 oz / 794 g) can fire roasted diced tomatoes

1 tablespoon / 15 ml olive oil
1 bay leaf (optional)
1 teaspoon / 5 g cumin (jeera) seeds
1 medium onion, finely chopped
1 tablespoon / 15 g ginger and garlic, minced
1 cup / 240 ml tomato puree or crushed tomatoes
¼ teaspoon / 0.5 g turmeric powder
½ teaspoon / 1 g red chilli powder
1 teaspoon / 2 g coriander powder

1 tbsp oil
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke
4 cups cooked rice, hot

1 tablespoon sesame oil
1 brown onion, diced
1 to 2 tablespoons gochujang (Korean chilli paste)
4 spring onions, white parts, cut into 3 cm pieces
2 cloves garlic, finely chopped
200 g mixed mushrooms (Swiss brown, fresh shiitake, oyster), thinly sliced
1 cup / 240 g vegan cabbage kimchi (some brine is fine), roughly chopped
Sea salt
500 ml / 2 cups vegetable stock