RECIPES

  Ingredients - pumpkin, 1 onion, large piece of ginger, punnet of mushrooms, bag of fresh spinach, fregola (this is like giant cous cous but you can easily substitute with any grain or rice) Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with rock salt. Replace the "lid" and bake in the oven for about an hour at 180C, or until the flesh is soft. Meanwhile cook the fregola according to the instructions on the pack. Chop the onion, ginger and mushrooms - put a splash of olive oil in a saucepan...

  (Serves 2 as a main course, or 4 as a starter) 2 aubergines, 4 tbsp Fino olive oil, 2 cloves garlic, 1 celery stick, 1 small onion, 8 mushrooms, 1 tsp chopped rosemary, 3 sage leaves chopped, 1 tsp paprika, pinch chilli flakes, 75g ground almonds, 2 apples peeled and grated, 2 tbsp pine nuts, juice of 1/2 lemon, 200 ml vegetable stock, 2 tsp Fino white balsamic, 4 tbsp bread crumbs, salt and pepper to taste Preheat the oven to 180C. Bring a large pan of water to the boil and drop in the aubergines - reduce the...

SERVES 2 2 skinless hake fillets (or any other white fish), 700g ripe cherry tomatoes (mixed colours adds interest), olive oil, garlic, rock salt, 200g edamame beans To make the salsa put 400g of tomatoes and a couple of pinches of rock salt in a food processor and blitz - that's it!  Halve the remainder of the cherry tomatoes and place on a baking tray, add a couple of cloves of chopped garlic, drizzle with olive oil and season with rock salt - roast in the oven at 180 for about 20 mins. While the tomatoes are in the oven, cook the edamame beans in boiling water - I tend to slightly undercook them so they still...

Spiced Cauliflower Soup Serves 4 to 6 2 tbsp Fino extra virgin olive oil, plus extra for drizzling 1 onion, sliced 1/2 tsp salt 2 cloves garlic chopped 1 large head of cauliflower cut into florets 4 1/2 cups vegetable stock 1 tsp curry powder 1/2 tsp ground turmeric 1 1/4 tsp ground cumin 1 cup coconut milk Freshly ground black pepper Finely chopped Italian parsley, for garnish (optional) Using a large saucepan warm the olive oil and saute the onion and garlic over a medium heat, until soft. Add cauliflower, stock, curry powder, turmeric, cumin, and salt to season. Bring to the boil, then reduce the heating simmer until cauliflower is tender, about 15...

SERVES 4 1 onion, finely chopped1 aubergine, cubed3 tbsp Fino olive oilSalt and freshly ground black pepper200g bulgar wheatGrated zest and juice of 1 orangeLarge bunch of flat-leaf parsley, chopped250ml hot chicken stock (from a cube is fine)8 skin-on, bone-in chicken thighs150g walnuts, roughly chopped3 tbsp Fino arrope or pomegranate molassesPomegranate seeds, to garnish 1 Preheat the oven to 200C/gas 6.2 Put the onion and aubergine in a bowl with the olive oil and toss to coat. Season with salt and pepper. Add the bulgar wheat, orange zest and half the chopped parsley. Tip into a roasting dish, just big enough to hold...