flavour

1. Toss onion rings with lime juice, sugar and salt. Set aside.
2. Sauté chopped onion, coriander stems, bay leaf and spring onion for 4–5 minutes. Add garlic and cumin.
3. Add beans (with liquid), stock and pepper. Simmer gently.
4. Cook polenta with water, coconut milk and stock until creamy.
5. Remove pepper and the bay leaf. Stir lime juice and spring onion greens through stew.
6. Serve polenta topped with bean stew, coriander leaves and pickled onion.

1. Heat the olive oil in a soup pot over medium heat. Cook the onion and garlic for 4–5 minutes until soft and translucent.
2. Add the tomato pulp, beans with their sauce, 1½ cans of water, stock cubes and sugar. Bring to the boil, cover, reduce the heat and let simmer gently for 20 minutes.
3. Stir in the balsamic vinegar, season with salt if needed, and blend the soup smooth using a hand blender.
4. Serve with an extra drizzle of balsamic, a few basil leaves and a pinch of black pepper.

1. Preheat the oven to 220°C.
2. In a large bowl, mix the olive oil, tomato paste, soy sauce, red wine vinegar, spices, garlic, chipotle paste and rosemary with ¼ tsp salt.
3. Pulse the mushrooms in batches in a food processor until you have pieces of about ½ cm. Add them to the bowl, toss well, then spread out in a large oven dish (about 30 x 25 cm). Cover with foil and roast for 30 minutes, stirring halfway.
4. Meanwhile, cook the potatoes in salted water for 12–16 minutes until tender.
5. Remove the mushrooms from the oven and lower the temperature to 200°C. Stir in the lentils, passata and ¼ tsp salt. Roast uncovered for 20 minutes until most of the liquid has cooked away.
6. Drain the potatoes, reserving a cup of the cooking water. Add the hummus and mash until smooth. Loosen with 50–75 ml of the reserved water. Season to taste.
7. Spoon the mash over the mushroom and lentil filling and gently fluff the top with a fork. Bake uncovered for 30 minutes until lightly golden. If needed, finish with the grill for 1–2 minutes.

1. Preheat the oven to 100°C and line a baking tray with baking paper.
2. Grind 20 g of the freeze-dried fruit into a fine powder if needed.
3. Degrease a large bowl and the beaters of a hand mixer with a few drops of lemon juice. Measure 100 g of the chickpea liquid (aquafaba) into the bowl. Rinse and drain the chickpeas and set aside.
4. Add 1 tsp lemon juice to the aquafaba and beat with the mixer for 5–8 minutes until as stiff as possible.
5. Gradually add the sugar, one spoonful at a time, making sure it’s fully dissolved before adding more. You’re aiming for a thick, smooth foam that no longer feels grainy. Gently fold in the fruit powder, one spoonful at the time.
6. Spread the meringue onto the lined tray in a 4–5 mm layer. Bake for 2 hours until dry and firm.
7. Meanwhile, heat ½ tbsp oil in a large frying pan (or airfryer*) over medium heat. Add the chickpeas and sea salt and cook for 5–6 minutes until mostly dry. Lower the heat slightly and cook for another 14–16 minutes until golden and nearly crunchy. They’ll crisp up even more as they cool.
8. Melt the chocolate in a heatproof bowl over simmering water, then let cool for 5 minutes. Break half of the meringue into small pieces and gently fold into the chocolate along with the fried chickpeas, cranberries and the remaining 10 g freeze-dried fruit.
9. Line a small baking dish or brownie tin with baking paper. Spread the mixture evenly, tap the tin on the work surface a few times to settle everything, and garnish with extra fruit powder and leftover meringue pieces. Chill in the fridge for at least 2 hours until set.

*Roast the chickpeas in the air fryer until crispy for 16–20 minutes at 180°C.