• 2 x packets of Fry’s Spicy Curry pieces
• 2 x tablespoons chops & steak seasoning
• ¼ cup corn flour
• 2 x onions (cut in wedges)
• 2 x celery sticks (chopped (no leaves))
• 2 x large carrots (peeled and cut in chunks)
• 1 x large sweet potato (peeled and cut in chunks)
• 4 medium zucchinis (cut in chunks)
• 3 x cloves of garlic (crushed)
• 1 x tablespoon olive oil
• 1 x tablespoon Ina Paarman stock powder
• 1 x tablespoon Dulse flakes (or nori sheet flakes)
• 2 x cinnamon sticks
• 2 x fresh bay leaves
• 1 x fresh sprig of rosemary
• ½ x cup of gin
• ½ x bottle of red wine
• 1 x cup water (as needed)

• 125 ml 105g sugar
• 100 ml apple sauce
• 30 ml chickpea flour
• 30 ml warm water
• 20 ml apricot jam
• 220 ml 120g cake flour
• 15 ml baking powder
• 5 ml bicarbonate of soda
• 250 ml soya milk

For the sauce

• 125 ml 105g sugar
• 65 ml soya milk
• 65 ml 60g vegan margarine (e.g. Cardin)
• 2.5 ml vanilla essence
• 65 ml boiling water
• Orley Whip or egg-free custard (to serve)

• 2 tablespoons hot sauce
• 4 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 220 g extra firm tofu
• 100 g button mushrooms
• Half a red bell pepper
• Half a pineapple

• 1 can (425g of white beans, drained)
• 1/4 cup 60ml red wine vinegar
• 4 cups 900g fresh rocket leaves
• 1/2 cup 115g firmly packed sun-dried tomatoes
• 1/2 cup 115ml extra-virgin olive oil
• 1 cup 225g diced red onion (about 1 medium onion)
• 1/2 teaspoon coarse sea salt or kosher salt
• 1 cup 225g thinly sliced, peeled carrots (about 2 medium carrots)
• 1 cup 225g thinly sliced celery stalks (or about 2 medium celery sticks)
• 2 garlic cloves
• 2 tablespoons fresh rosemary (minced)
• 1/2 teaspoon crushed red pepper flakes (chilli flakes)
• 2 tablespoons finely chopped (fresh, flat-leaf parsley for garnish)

• 1 scoop of vegan protein of your choice (e.g. pea protein or almond flour)
• 1 cup non-dairy milk
• 1 tsp apple cider vinegar
• 2 Tbsp cocoa powder
• 1/3 cup coconut blossom sugar (regular sugar will work too)
• 1 tsp pure vanilla extract
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Vegan margarine (e.g. Cardin)

For the frosting

• Le-Coquin Signature whipped cream
• 1 Tbsp Pure vanilla extract
• Cocoa powder

• 4 x 30cm whole-wheat tortilla wraps
• 2 x cups baby spinach (loosely packed)
• 2 x cups arugula (loosely packed (or more baby spinach))
• 1 x punnet strawberries (tops removed and sliced thin)
• 1 x avocado (diced)
• 1/3 x cup toasted almonds (optional)

For the dressing

• 1/3 x cup olive oil
• 1/3 x cup orange juice
• 1 x tablespoon agave nectar or maple syrup
• 2 x tablespoons apple cider vinegar
• 1/4 x teaspoon salt
• 1 x tablespoon poppy seeds

• 1 baby red cabbage (finely shredded)
• 1 baby green cabbage (finely shredded)
• ½ red onion (finely sliced)
• 1 cup of edamame beans
• 4 spring onions (julienne)
• 3 radish (grated)
• ½ cup sugar snap peas (thinly sliced lengthwise)
• 1 cup mint (chopped)
• ½ cup Thai basil (regular basil works too)
• 1 cup coriander
• ½ cup crushed peanuts
• 18 rice paper sheets

For the dressing

• ½ teaspoon freshly ground pepper
• Pinch of sugar
• 3 tablespoons soy sauce
• 2 small red chilies (seeded and finely sliced)
• 3 tablespoons fresh lime juice
• 4 shallots (finely sliced)

For the Vietnamese dipping sauce (on the side)

• 10 ml sesame oil
• 15 g shallots (finely chopped)
• 15 g pickled ginger (chopped)
• 10 g fresh ginger (chopped)
• ½ small chili (seeded, chopped)
• 35 ml rice wine vinegar
• 40 ml sugar syrup (100g castor sugar / 100ml water – boil till reduced to a syrup)
• 2-3 tablespoons soy sauce
• 15 ml pickled ginger juice
• 2 limes (juiced)
• Zest of 2 limes

• 1 cup rice of choice (we like the black wild rice)
• 1 box Fry's Thick Cut Chunky Strips
• 2 cobs of sweet corn
• 1 red bell pepper (sliced in half, seeded)

For the coffee and chili marinade for Chunky Strips

• 1 teaspoon chili flakes
• 2 tablespoon instant coffee
• 1 red chili (seeded and chopped)
• 1 tablespoon canola oil

For the spicy black beans

• 2 tablespoons refined coconut oil or extra virgin olive oil
• 1 cup diced sweet onion
• 4 medium garlic cloves (minced)
• 1 can chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon smoked chili powder
• 1 red chili (seeded and chopped)
• Pinch of fine sea salt
• ½ tablespoon tomato paste
• 1 can borlotti beans (drained (or use beans of your choice))
• 1 tin of diced tomatoes

For the avocado – lime sauce

• 1/2 garlic clove (finely chopped)
• 1 large avocado (pitted)
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 2 tablespoons canola oil
• ½ cup coriander
• ¼ t fine salt

• 225 g penne pasta
• 2 tablespoons olive oil
• 4 cloves minced garlic
• 1/4 teaspoon crushed red pepper
• 1 can (840g crushed tomatoes)
• 1/4 cup 60ml vodka
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/2 teaspoon salt
• Few dashes of fresh black pepper
• 1/2 cup 115g sliced or slivered almonds
• 1/4 cup 1/4 of a bunch finely chopped fresh basil, plus a little extra for garnish

• 1/2 Frozen banana
• 1/2 Avocado
• 1/3 Cup H2coco pure coconut water
• 1 Cup of strawberries
• 1 Scoop Vanilla Protein (plant-based)