• 6 tbsp plain soya yogurt • 1 tbsp sunflower oil • 1 tbsp mild curry paste (vegan) • ½ tsp ground turmeric • ½ tsp ground cumin • pinch of dried chilli flakes • pinch of sea salt • 1 small cauliflower, leaves discarded, broken into about 16 bite-sized florets • 2 firm mangoes, peeled and diced into about 12 bite-sized chunks • juice of ¼ unwaxed lemon• handful of fresh coriander leaves, torn
• 1 bag watercress • 100g salted butter, softened but not melted • 1 red chilli, deseeded and finely diced • 1 clove garlic, finely chopped • zest of half a lemon • 4 whole mackerel, gutted and scaled • sea salt • olive oil • 1 lemon, cut into wedges
• 2 organic chicken breasts • oil, for brushing and some for frying • 2 large tomatoes, cut into thick slices (minimum 1cm) • 2 crusty bread rolls• 1 tsp paprika • ¼ tsp cayenne • ½ tsp garlic powder • ¼ tsp onion powder • ½ tsp oregano • ¼• ¼ red cabbage, very finely shredded • ¼ white cabbage, very finely shredded • 1 carrot, very finely shredded • 1 apple, finely sliced • handful of coriander, chopped • Juice of 1 lime • 2 tbsp mayonnaise• ½ cucumber • 150g natural yogurt • squeeze of lemon• Heatproof frying pan
• 350g strong white bread flour, plus extra for dusting • 7g instant yeast • 220ml tepid water • 2 tsp runny honey • 1 tsp salt, plus extra to scatter on top • olive oil, for greasing and brushing• 40g walnuts, finely chopped • 15g parsley leaves, finely chopped • 40g sunblush tomatoes, chopped into small pieces • 2 garlic cloves, crushed • ½ tsp fennel seeds • 3 tbsp olive oil
• 100g bulgur wheat • 30g fresh flatleaf parsley, finely chopped • fresh mint, a generous handful, finely chopped • seeds of 1 pomegranate • 5cm piece of cucumber, diced • 4 tbsp shelled pistachios, roughly chopped • juice of ½ unwaxed orange • extra virgin olive oil, drizzle • pinch of sea salt
• 400g asparagus, woody ends snapped off • 12 quail eggs • 2 heads of Little Gem lettuce, leaves separated • sea salt and freshly ground black pepper • smoked flaky sea salt, to serve• 2 egg yolks • 2 tsp Dijon mustard • 1 large garlic clove, crushed • juice of ½ lemon • 350ml (1½ cups) olive oil (not extra virgin)
