Wow! These vegan tacos and are absolutely DELICIOUS! There are a couple of moving parts, and they can be a little time consuming but trust me, they're WORTH it! In fact, we've even paired a gin with this recipe, so if you're partial to gin, you'll love this too! For the Sweet Potato1 kg sweet potato (chopped into 1cm cubes))3 tbsp olive oil1 tsp hot, sweet or smokey paprikaFor the Salsa400g tin black beans250 g fresh pineapple150 g cherry tomatoes (mixed colours if poss)1 yellow pepper1 red onion150 g tin of sweetcorn1 clove garlic Juice of 2 limes1 tsp ground cumin1 tsp ground corianderFor the Guacamole2 ripe avocados2 cloves garlic1 tsp ground corianderJuice of 1 lime1 tsp dried chilli flakes or fresh chilli20 g fresh coriander ((medium handful))8 corn or flour tortillas Preheat your oven to 220 degrees C / Gas

  Deliciously, naturally sweet and gluten-free banana walnut muffin recipe. 1 cup walnuts1 cup oat flour ((just blitz some oats in a food processor - gluten free if required))1/8 cup brown sugar2 ripe bananas2 eggs1 tsp baking powder ((gluten free if required))banana chips for decoration ((options)) Preheat oven to 180 degrees of Gas Mark 6Place the walnuts in a food processor and blitz into a paste. Then add the bananas and blitz again until mixed.Add the eggs, sugar, oat flour and baking powder to the mixer and mix thoroughly.Line a muffin tin with 6 muffin liners and pour the mixture evening into each section. Add a dried banana chip on top of each one for decoration, if you like.Bake in the oven for 18-20 minutes, until golden brown. Insert a skewer into one muffin - if it comes out clean, they are ready.

This hot/cold salad is perfect for whipping up in half an hour. Perfect for a family lunch For the Salad1 medium sized sweet potato1 tin chickpeas1 punnet cherry tomatoes1 large bag mixed salad leaves (spinach/watercress/rocket/red cabbage)1 large mango1 large avocado2 tbsp olive oil1 tbsp medium curry powder1 small handful fresh coriander ((roughly chopped))For the Dressing1 lemon (juice from)2 tbsp olive oil Pre-heat the oven to 220 degrees and chop the sweet potato into 2cm cubes, and drain/rinse the chickpeas.Place the sweet potato cubes and chickpeas in a mixing bowl and add the olive oil and curry powder. Mix well. Spread them out evenly on a large oven tray and bake in the oven for 20-30 minutes until crispy.Meanwhile, half the cherry tomatoes, and then toss them in a big bowl with the salad leaves. Chop the mango into chunks and throw that

  This is a super quick curry that can be whipped up in a matter of 20 minutes± 500 g white fish (cod works well) ((chopped into chunks))1 white onion ((roughly diced))2 cloves garlic ((diced or minced))2 tbsp thai green curry paste ((add to your own spice tolerance))1 tbsp fish sauce2 400g tins coconut milk1 lime ((juice and zest))100 ml fish stock100 g sugar snap peas1 aubergine ((cut into large cubes))2 tbsp coconut oilLarge Handful fresh coriander leaves and stems (roughly chopped) Heat the oil in a large frying pan or wok over high heat and add the onions and garlic until they are soft and see-through. Add the curry paste and keep stirring until cooked and you can smell the lovely aroma of the paste. Add the coconut milk, fish sauce, stock, lime and aubergine and simmer for 10 minutesAdd the fish

  Using a tortilla wrap as a base for a pizza is a great idea and makes a nice light pizza that you can top with almost anything you want! You could also use the Basic Tomato Sauce recipe instead of the chopped tomatoes for the base of this recipe. For the base4 wholemeal tortilla wraps440 g tin of chopped tomatoes125 g grated cheese4 tsp dried oregano ((1 tsp for each pizza))Toppingadd any toppings that you like Preheat your oven to as high a temperature as it can go - around 240 degrees and prepare two large baking trays with greaseproof paper (2 tortillas on each tray)Spread the tin of chopped tomatoes between the 4 tortillas, leaving a border. Then, divide the cheese between the tortillas, sprinkling evenly. Add 1 tsp dried oregano on each.Add your toppings and then bake in the oven for

Roasted veggies go with ANYTHING! But there's a knack to getting them just right. They take time, but they're worth the wait! 2 large courgettes (zucchini)1 red bell pepper 1 yellow bell pepper2 red onions2 large carrots1 butternut squash2 large parsnips2 sprigs fresh thyme4 sprigs fresh rosemary6 cloves garlic4 tbsp olive oil Preheat the oven to 220 degrees and prepare a very large baking tray or roasting pan with some greaseproof paper.Roughly chop all the veg. Make sure to chop the courgettes into very large discs, around 2-3cm width. Peel and halve the garlic cloves.Toss all the veg and herbs in the olive oil and then spread onto the baking tray/roasting tray.Place in the oven for 20 minutes, remove from the oven and toss around. Place back in the oven for a further 20 minutes. Keep an eye for the final