• 500 grams Hokkaido squash
• 2 apples
• 150 grams feta cheese
• 3 tablespoons extra virgin olive oil
• 1 tablespoons honey
• 1 pinch salt and black pepper
• 1 fresh thyme
• 200 grams greek yogurt
• 1 tablespoons turmeric
• 1 tablespoons mustard

Preheat the oven to 200°C. Place the 500 grams Hokkaido squash, cut into chunks (no need to peel, the skin is edible) and 2 apples, cored and cut into wedges on a large baking tray. Drizzle with 3 tablespoons extra virgin olive oil and 1 tablespoons honey, sprinkle with 1 pinch salt and black pepper and toss well to coat. Add 1 fresh thyme springs on top.

Roast for 30 minutes until the squash is tender and golden and the apple is soft and slightly caramelised.

Remove from the oven and scatter the crumbled 150 grams feta cheese, crumbled generously over the top. Return to the oven for 5 more minutes until the feta is slightly golden.

Mix the greek yogurt with turmeric, mustard, salt, pepper, extra virgin oil oil a squeeze of lemon juice.

Serve warm straight from the tray with adding the yogurt sauce on top. Enjoy! 🙂

• 1 bunch of asparagus
• 8 zucchini flowers
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon, zested and juiced
• 1 pinch salt and black pepper

Heat 2 tablespoons extra virgin olive oil in a pan over medium heat. Add 1 garlic clove, minced and cook for 1 minute until fragrant.

Add the 1 bunch of asparagus, woody ends removed to the pan and cook for 5 minutes, turning occasionally, until tender but still bright green. Season with 1 pinch salt and black pepper.

Gently add the 8 zucchini flowers, stamens removed to the pan and cook for 2 minutes until just softened.

Squeeze over 1 lemon, zested and juiced. Finish with an extra drizzle of 2 tablespoons extra virgin olive oil 🙂

• 1 medium napa cabbage (Chinese cabbage)
• 3 tablespoons salt
• 3 garlic cloves
• 1 tablespoons fresh ginger
• 2 tablespoons gochugaru (Korean chilli flakes) or chilli powder
• 1 tablespoons rice vinegar
• 1 tablespoons sugar
• 1 tablespoons soy sauce
• 3 spring onions, sliced
• 1 teaspoons sesame oil

Place the cabbage chunks in a large bowl. Sprinkle with 3 tablespoons salt, toss well and leave for 2 hours until the cabbage has softened and released water. Rinse thoroughly under cold water and squeeze out as much liquid as possible.

In a small bowl, mix together 3 garlic cloves, minced, 1 tablespoons fresh ginger, grated, 2 tablespoons gochugaru (Korean chilli flakes) or chilli powder, 1 tablespoons rice vinegar, 1 tablespoons sugar, 1 tablespoons soy sauce and 1 teaspoons sesame oil until you have a smooth paste.

Add the drained cabbage and 3 spring onions, sliced to a large bowl. Spoon over the paste and mix thoroughly with your hands: wear gloves to avoid staining! Make sure every piece of cabbage is well coated.

Transfer to a clean airtight jar or container. You can eat it immediately as a fresh kimchi, or leave it in the fridge for 1-2 days for a more developed flavour.

• 400 grams daikon radish
• 1 teaspoons salt
• 120 milliliters rice vinegar
• 120 milliliters water
• 3 tablespoons sugar

Place the 400 grams daikon radish, peeled and cut into matchsticks or rounds in a bowl, sprinkle with 1 teaspoons salt and toss well. Leave for 30 minutes until the daikon softens slightly and releases water. Rinse and pat dry.

In a small saucepan, combine 120 milliliters rice vinegar, 120 milliliters water and 3 tablespoons sugar. Heat gently over medium heat, stirring until the sugar dissolves completely. Remove from heat and leave to cool slightly.

Pack the daikon tightly into a clean glass jar. Add 1 teaspoons chilli flakes (optional) if using. Pour the warm pickling liquid over the daikon until fully submerged.

Leave to cool to room temperature, then seal and refrigerate for at least 2 hours minutes before eating. Overnight is even better 🙂

• 2 large cucumbers
• 1 teaspoons salt
• 3 garlic cloves
• 2 tablespoons rice vinegar
• 1 tablespoons soy sauce
• 1 tablespoons sesame oil
• 1 teaspoons sugar
• 1 teaspoons chilli flakes or fresh chilli
• 1 teaspoons sesame seeds for topping
• 2 spring onions

Place the 2 large cucumbers on a chopping board and smash them with a rolling pin or the flat side of a large knife until they crack and split. Cut into rough chunks. Sprinkle with 1 teaspoons salt, toss and leave for 15 minutes. Drain any excess water.

In a bowl, mix together 3 garlic cloves, minced, 2 tablespoons rice vinegar, 1tablespoons soy sauce, 1 tablespoons sesame oil, 1 teaspoons sugar and 1 teaspoons chilli flakes or fresh chilli, finely sliced until well combined.

Add the drained cucumbers and 2 spring onions, finely sliced to the dressing and toss well until everything is evenly coated.

Leave to marinate for at least 20 minutes before serving. Top with 1 teaspoons sesame seeds for topping and serve cold.

• 400 grams chickpeas
• 2 grams medium beetroots
• 50 grams fresh kale
• 2 garlic cloves
• 3 tablespoons tahini
• 3 tablespoons extra virgin olive oil
• 1 lemon
• 1 teaspoons chilli flakes
• 1 pinch salt and black pepper

Blanch the 50 grams fresh kale, stems removed in boiling water for 1 minute, then drain and squeeze out excess water. This keeps the colour bright and reduces bitterness.

Place 400 grams chickpeas, drained and rinsed (1 tin), 2 grams medium beetroots, cooked and peeled, 50 grams fresh kale, stems removed, 2 garlic cloves, 3 tablespoons tahini, 3 tablespoons extra virgin olive oil, 1 lemon, juiced and 1 teaspoons chilly flakes  in a food processor. Blend until smooth.

With the motor running, add 3 tablespoons ice cold water one tablespoon at a time until the hummus is silky and creamy. Season with 1 pinch salt and black pepper and blend again. Taste and adjust: more lemon, chilly or salt as needed.

ransfer to a bowl, drizzle with 3 tablespoons extra virgin olive oil, a pinch of 1 teaspoons chilly flakes and serve with warm pitta or crudités.

• 2 medium carrots
• 1 medium sweet potato
• 2 medium white potatoes
• 1 orange
• 3 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons garlic powder

Preheat the oven to 190°C. Slice all vegetables as thinly and evenly as possible. Pat dry with kitchen paper to remove excess moisture: this is key for crispy chips.

 In a large bowl, toss the sliced 2 medium carrots, peeled and thinly sliced, 1 medium sweet potato, peeled and thinly sliced and 2 medium white potatoes, peeled and thinly slicedwith 3 tablespoons extra virgin olive oil, 1 pinch salt and black pepper, 0.5 teaspoons smoked paprika, 0.5 teaspoons garlic powder and 1 orange, zested. Make sure every slice is well coated.

Bake for 25 minutes, flipping halfway through, until golden and crisp. Keep an eye on the carrot slices as they may cook faster.

 Remove from the oven and leave to cool for 3 minutes, they crisp up even more as they cool. Serve immediately with your favourite dip 🙂

• 6 Italian sweet peppers (friggitelli)
• 4 garlic cloves
• 4 tablespoons extra virgin olive oil
• lemon juice
• 1 pinch salt and black pepper

Preheat the oven to 220°C. Place the whole 6 Italian sweet peppers (friggitelli), whole on a baking tray, drizzle with a little 4 tablespoons extra virgin olive oiland roast for 30 minutes, turning halfway, until the skins are charred and blistered.

Transfer the roasted peppers to a bowl, cover with a plate or cling film and leave to steam for 15 minutes. This loosens the skins. Peel off the skins, remove the seeds and tear into strips.

Make the garlic sauce: Heat the remaining 4 tablespoons extra virgin olive oil in a small pan over low heat. Add 4 garlic cloves, thinly sliced. Cook gently for 3 minutes until the garlic is soft and golden. Add 1tablespoons white wine vinegar or lemon juice, 1 pinch salt and black pepper and 1 pinch pinch of sugar and stir.4

Pour the warm garlic sauce over the peeled pepper strips and toss gently to coat. Leave to rest for at least 10 minutes before serving 🙂

• 2 medium aubergines
• 3 tablespoons extra virgin olive oil
• 1 lemon
• 1 garlic clove
• 1 pinch salt and black pepper
• 0.5 teaspoons chilli flakes
• 6 fresh mint leaves

Preheat the oven to 200°C. Score the flesh of the 2 medium aubergines, halved lengthways in a crosshatch pattern. Place cut side up on a baking tray. Mix 3 tablespoons extra virgin olive oil, 1 garlic clove, minced, 1 pinch salt and black pepper and 0.5 teaspoons chilli flakes together and brush generously over the flesh.

Roast for 35 minutes until the flesh is completely soft, golden and slightly caramelised.

Remove from the oven and squeeze 1 lemon, zested and juiced over the hot aubergines. Scatter 6 fresh mint leaves, roughly torn and finish with an extra drizzle of 3 tablespoons extra virgin olive oil.

 Serve warm or at room temperature: both are equally delicious 🙂

• 2 heads of red chicory
• 2 medium courgettes
• 1 bunch of asparagus
• 3 tablespoons extra virgin olive oil
• 1 garlic clove
• 1 lemon
• 1 pinch salt and black pepper
• 0.5 teaspoons chilly flakes
• 4 fresh thyme sprigs

Preheat the oven to 200°C. Place the 2 heads of red chicory, halved lengthwayscut side up, 2 medium courgettes, sliced into rounds or strips and 1 bunch of asparagus, woody ends removed on a large baking tray. Drizzle with 3 tablespoons extra virgin olive oil, scatter over 1 garlic clove, minced, 0.5 teaspoons chilly flakes and season with 1 pinch salt and black pepper. Toss gently to coat.

Roast for 25 minutes until the vegetables are tender and slightly golden at the edges. The chicory should be caramelised and soft.

Remove from the oven and squeeze over 1 lemon, zested and juiced. Scatter 4 fresh thyme sprigs on top and finish with an extra drizzle of 3 tablespoons extra virgin olive oil. Enjoy 🙂

• 800 grams potatoes
• 3 tablespoons extra virgin olive oil
• 1.5 teaspoons smoked paprika
• 0.5 teaspoons sweet paprika
• 1 teaspoons garlic powder
• 1 pinch salt and black pepper
• 4 fresh rosemary or thyme sprigs

Preheat the oven to 210°C. Parboil the 800 grams potatoes, cut into chunks or wedges in salted boiling water for 8 minutes. Drain and leave to steam dry for 5 minutes, this is the secret to crispy potatoes 🙂

Toss the potatoes in 3 tablespoons extra virgin olive oil, 1.5 teaspoons smoked paprika, 0.5 teaspoons sweet paprika, 1 teaspoons garlic powder, 1 pinch salt and black pepper until well coated. Spread in a single layer on a large baking tray. Add 4 fresh rosemary or thyme sprigs on top.

Roast for 35 minutes, turning halfway through, until deeply golden and crispy on the outside and fluffy inside. Enjoy 🙂