Shopping List:

• 200g vegan butter/margarine
• 200g plain flour
• 200g tofu
• sprinkle of nutritional yeast
• roughly 150g of vegan cheese
• mixed Italian herbs
• pepper
• splash of soy milk (or other plant milk)
• 1 onion
• mushrooms, spinach (or any other veg you would like)

Method:

Preheat oven to 180 degrees. Use your fingers to rub together butter and flour until it resembles bread crumbs. Press the breadcrumbs together into a thick ball of dough. Flatten your dough and press into an oven-safe dish, ensuring that you have a thick base that curves up the side of your dish, depending on how deep you want your quiche. Put your party in the oven for 10 minutes. Whilst this is cooking, start preparing the filling. Roughly chop an onion and fry off until transparent, but not brown. Put tofu, nutritional yeast, pepper, Italian herbs, cheese and milk into a food processor and blend until creamy. Add onions, chopped mushrooms and spinach and blend until well combined. When your pastry is firm, but still pale (not golden yet), remove it from the oven and add your filling. Sprinkle nutritional yeast, pepper and prated cheese on top. Put back in the oven for 30-40 minutes until pastry is golden and filling is well cooked and solid. Leave to cool before eating.

Shopping List: ​

• 0.5kg best tomatoes you can find
• Half a loaf of day old bread (around 300g)
• 1 large red onion
• 2-4 cloves garlic
• 1 bunch basil
• A nice red wine vinegar
• Parmesan cheese 100g
• Calabrian sausage or nduja
• Extra virgin olive oil
• Black pepper
• Pinch of white sugar
• Flakey salt

Method:

Slice and dress tomatoes and onions in salt, sugar, black pepper, vinegar and olive oil. Toast bread in olive oil until evenly golden and crispy. Mince and add garlic, then parmesan and Calabrian sausage. Cool slightly. Combine tomato mixture and bread mixture so the bread begins to soak the tomatoes' released juices. Taste and adjust seasoning and finish with plenty of fresh basil.

Shopping List: ​

• Cuttlefish 500g
• Raw tiger prawns 8
• White crab meat 100g
• Fresh mussels 200g
• Cod’s cheeks 2
• 1 onion
• 1 carrot
• Half leek
• Quarter of chilli 25grams
• fresh ginger
• 3 garlic cloves
• Pinch of saffron
• 3 star anise
• Bay leaves
• Sweet smoked paprika 250g
• risotto rice
• 2pints fish stock
• 1kg fish bones and shells
• Kombo 10 dill stalks
• 100 ml cream
• 50g grated
• Parmesan
• Fresh chopped chives 50g
• sweet corn optional
• Cherry Tomatoes 8 optional ​

Method:

For the fish stock add 2 and half pints water into a pan, add bones, star anise, dill, half onion, bay leaves, prawn shells, chopped leek and celery. Cook for a hour on slow simmer. Add mussels on top cook until they open, take them out and save mussel meat. Leave aside to rest then strain into new pan keep hot. Slice cuttlefish into small pieces and cook with smoked paprika, prawn heads and splash of olive oil. Put a lid over the pan and allow it to cook in its own juices for 40 mins. Once done, set aside. ​ To make risotto cook diced onion, leek, garlic, ginger, celery in oil and butter for 10 mins with lid on low heat. Add cuttlefish mix then add rice then slowly add a ladle of stock and continue to mix non stop for twenty minutes, adding a ladle at a time until it's all absorbed. Add prawns 10 mins into the process, after around 15 minutes add cod cheeks, cook for further 15 minutes and then add picked mussels. Add the crab, parmesan and cream. To finish throw on the chopped chives, roasted sweet corn and blistered cherry tomatoes. Serve into warm bowl - the consistency should be like wet porridge.