Ingredients:

COURGETTE FRITTERS:

• 6 courgettes
• 2 large shallots
• 2 garlic cloves, crushed
• 20g of cumin seeds, toasted and crushed
• 20g of parsley, chopped
• 1/4 lemon, zested
• 50g of vegan cheese, grated
• 30g of flour
• 200g of spelt, cooked
• 1/2 tsp mustard powder
• salt
• olive oil, to fry the shallots

• 50ml of olive oil
• 10ml of Chardonnay vinegar
• 1/2 lemon, zested

• 4 pale green courgettes, halved lengthways
• 2 yellow courgettes, finely sliced lengthways
• 2 courgettes, green, finely sliced into rounds
• 1/4 bunch of parsley, leaves chopped
• 120g of cashew nuts, toasted and roughly chopped
• olive oil
• salt
• To serve
• parsley cress, to garnish

1. Begin by making the fritters. Grate the courgettes, place in a colander and sprinkle with a little sea salt. Leave to salt for 15 minutes before squeezing well to wring out any moisturex

2. Dice the shallots and sauté in olive oil over a medium heat without colour until softened. Allow to cool

3. Mix the courgettes and shallots with the remaining fritter ingredients until well-combined. Fry off a small piece of the fritter mixture to check the seasoning and adjust if necessary

4. To make the dressing, mix the olive oil, vinegar and lemon zest together and set aside

5. To make the courgette salad, sauté off the halved courgettes in oil and season well

6. Mix the raw courgettes together with the chopped parsley, dressing and cashew nuts and season well

7. Heat 4 blini pans with vegetable oil. When hot, divide the fritter mix into each and pat down to compact. Fry until golden then carefully turn over and cook until the underside is golden and crispy

8. Assemble on 4 plates with the fritters, the sautéed courgettes and the courgette salad. Garnish with parsley cress to finish

Ingredients:

Roast Cauliflower with lettuce puree and savory maple granola (For A Vegan alternative substitute butter for rapeseed oil):

• 1/2 Cauliflower
• 50g WR ess unsalted butter

• 1 lettuce, the greenest available
• 20g Spinach
• 20g Butter
• 100ml Vegetable stock
• 1tbsp Double cream

• 50g Jumbo oats
• 15g Pumpkin seeds
• 15g WR Sunflower
• 15g Lovelife Linseed
• 30g WR 1 Canadian maple syrup
• 1/2 tsp Maldon sea salt

• 1 x Egg
• 200ml Leckford rapeseed oil

• 230g/8oz lemons, peeled with as much pith removed as possible
• 5g turmeric
• 150g / 5½oz sugar
• pinch of caster sugar
• ½ lemon, juice only
• salt and freshly ground black pepper
• knob of unsalted butter

• 100ml apple cider vinegar
• 100ml apple juice
• 1 teaspoon agar agar

1. Preheat the oven 180C

2. Take the cauliflower and cut it in half again so you get a quarter, take one quarter and cut in half again and place both pieces into a hot pan with a little rapeseed oil and wait for the one side to become golden brown and turn it over and place into the oven until it becomes soft.

3. Once cooked add the butter and set aside.

4. With the other quarter, Thinly slice some with a knife or mandoline and place onto a tray and lightly season with salt.

5. Granola mix - Start by mixing all the ingredients together except the maple syrup. Place the maple syrup in a small pan and gently heat. Pour over the dry mixture and stir well so everything is coated in the syrup. Place the mixture onto a baking tray lined with parchment paper and gently toast in the oven for 6 minutes. Remove from the oven and carefully give the mixture a stir. Place back in the oven for a further 4 minutes until it’s evenly golden in colour. Set aside to cool.

6. Prepare the romaine lettuce by removing the root and any brown or damaged leaves. Cut into rough pieces. Place a medium saucepan on a high heat so it gets incredibly hot - to smoke point. Place the romaine pieces into the pan very carefully. Season with some salt, place a lid on and leave to go a deep dark charred colour. Stir the leaves as they colour so there's an even colour all over. Once generously coloured, reduce the heat and add the spinach and vegetable stock. Stand clear of the pan as it will spit. Cook until the stock reduces and the romaine is soft and wilted. While hot, remove the romaine from the pan and put straight into the blender. Blitz on high speed until the leaves are smooth and in puree form, add the cold butter and blitz until emulsified. Strain the puree into a small saucepan and place back on a low heat to reduce. Once the puree has thickened, add the tablespoon of cream and adjust seasoning to taste.

7. Confit egg yolk - Preheat a fan assisted oven to 65°C. Separate the egg yolks from the whites. Submerge the yolks in an oven-proof saucepan filled halfway with olive oil. Place in the oven for 55 minutes. Remove the yolks with a slotted spoon and serve as part of a dish. Take care to keep the yolk whole so diners get the pleasure of breaking the yolk themselves

8. Lemon puree - For the lemon purée, put the lemon into a saucepan and just cover with water. Add the turmeric and 15g/½oz sugar. Bring to the boil, then drain and refresh in ice cold water. Repeat nine more times, omitting the turmeric. After the last blanch, transfer to a blender and blend until smooth, adding just a little water to help the peel blend more easily if required. You can freeze the purée for up to three months. Warm the purée in a pan, adding lemon juice and a pinch of caster sugar to balance the acidity and sweetness. Season with salt and freshly ground black pepper. Whisk in a knob of butter and reduce to the required consistency, whisking from time to time to make sure it doesn’t stick to the bottom of the pan. Transfer to a squeezy bottle, if you have one, or a jar and keep warm until required.

9. Apple purée - For the apple gel, place the cider vinegar and apple juice in a saucepan over medium heat. Bring to the boil, add the agar agar and whisk to combine. Boil for a further 2–3 minutes until the agar agar has dissolved. Remove from the heat and pour the mixture into a 20 x 30 cm flat tray. Set aside in the refrigerator until set, about 20 minutes. Remove the set gel from the refrigerator and transfer to a small food processor. Blitz until smooth, then pass through a fine sieve. Place the mixture in a piping bag fitted with a 5 mm plain nozzle and set aside in the refrigerator.

Ingredients:

• 1000g of coconut purée
• 500ml of coconut milk
• 200g of caster sugar
• 6 gelatine leaves, soaked in cold water

Method:

1. For the panna cotta, place the coconut purée, coconut milk and sugar in a pan and bring to the boil, continue to heat until the sugar dissolves. Remove from the heat and allow to cool a little before adding the soaked gelatine, then leave to cool to room temperature