TASTY THE COOKBOOK RECIPES

Steps:

• 1. Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
  2. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
  3. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
  4. Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
  5. Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
  6. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
  7. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
  8. Preheat the oven to 180ºC/350ºF/gas 4.
  9. Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
  10. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
  11. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.

Steps:

• 1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
  2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
  3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
  4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
  5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
  6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
  7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
  8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!