Autumnal Vegan Butternut Squash Dip





1 butternut squash, peeled, de-seeded and cut into cubes

4 cloves of garlic, peeled

1/4 cup extra virgin olive oil

1 tsp tahini

1/4 cup water

1/2 tsp Seasonality Spices ‘Fall Spice’

1/4 cup fresh coriander

1 tbsp lemon juice

1/2 – 1 teaspoon salt depending on desired taste

1 teaspoon ground black pepper


Preheat the oven to 175 degrees Celsius. Place the butternut squash on a baking tray with the peeled garlic cloves. Bake in the oven for 25-30 minutes until the butternut squash is well cooked. Keep an eye on the garlic cloves and remove once golden and caramelised.

In a blender combine the cooked butternut squash, garlic and rest of the ingredients. Blend until the dip reaches your desired consistency. Transfer the dip into a bowl and allow to cool in the fridge for no less than 30 mins.


Rice and Lentils with Maharajah Masala Okra



For the rice and lentils:

1 tsp coconut oil

1 small onion, chopped

1 garlic clove, finely chopped

400 ml water

35g white basmati rice, washed

35g red lentils

¼ tsp ground turmeric

¼ tsp cumin

½ tsp freshly ground black pepper

Salt to taste

For the okra:

1 tsp coconut oil

1 garlic clove, crushed

80g of okra, washed with each end cut off

1 tsp Maharajah Masala from Seasonality Spices

Pinch of salt

Serves 1


Melt the coconut oil in a large saucepan. Add the onion and garlic and coat with the coconut oil, and then stir in the turmeric, cumin, salt and pepper. Sauté on a medium heat for 2 minutes before adding the rice, lentils and water.

Bring to the boil and then lower the heat and simmer gently until the rice and lentils are cooked. This should take approximately 20-25 minutes.

In the meantime, the okra can be prepared. Melt the coconut oil in a medium sized frying pan. Add the garlic and sauté for a minute on a low heat. Add the okra and season with the Maharajah Masala and a pinch of salt. Fry on a medium heat, stirring often for approximately 6-8 minutes.

Serve the rice, lentils and okra together and enjoy!

Dukkah Spiced Carrot Salad with Broad Beans and Tahini Yoghurt Dressing



3 small carrots, washed and peeled

4 broad bean pods

Bunch of lettuce of your choosing, washed

2 tsp Seasonality Spices Dukkah

2 tbsp soy yoghurt

1 tsp tahini

1 tsp lemon juice

1/4 tsp cumin

A few thin slices of red onion

Olive oil

Salt and pepper

Fresh coriander to garnish

Serves 1


Start by preparing your fresh broad beans. Remove the beans from their pods and bring a small saucepan of water to the boil. Add the beans and cook for 3 minutes and then drain.

Put the beans into a bowl of cold water and after a few minutes, remove the beans from their skin. Dress the broad beans with olive oil and a pinch of salt and pepper and leave to one side.

Next, slice the carrots into thin circles and boil for 3 minutes. Drain the carrots and pour into a saucepan with olive oil. On a low heat, add one teaspoon of Dukkah seasoning and sauté for 3 minutes. Turn off the heat and leave to rest.

For the dressing, mix the yoghurt, tahini, lemon juice, cumin, 1 tbsp olive oil and a pinch of salt and pepper in a small bowl. Season more to taste if necessary.

On a bed of lettuce, add the broad beans, spiced carrots and a few thin slices of red onion. Drizzle the tahini yoghurt dressing on top with some fresh coriander to garnish. Enjoy!

Jerk Spiced Chickpeas with Spinach and Brown Rice, Served with Coconut Yoghurt



1 cup organic brown rice

2 cups water

4 tbsp olive oil

Salt and pepper

1 tin of organic chickpeas

1 tsp Seasonality Spices Jerk Spice

1 tbsp water

Handful of organic spinach


Vegan coconut yoghurt

Serves 2


Bring 2 cups of water to the boil and pour in 1 cup of brown basmati rice with a pinch of salt and 1 tbsp of olive oil. Rinse the chickpeas through a sieve to drain off the unwanted liquid from the tin and pour into a bowl. Drizzle the chickpeas with 1 tbsp of olive oil and give them a stir with a pinch of salt. Sprinkle one tsp of Jerk Spice and stir until the chickpeas are evenly coated. Pour the chickpea mixture into a frying pan on a medium heat with 1 tbsp of olive oil and give them a gentle crush with the back of a spoon to create a rough and rustic texture. Add 1 tbsp of water and leave to fry on a low heat for 10 minutes. In the last 2 minutes add a generous handful of spinach.

Drain the basmati rice and pour onto a plate. Spoon the jerk chickpeas on top with a sprinkle of parsley and serve with coconut yoghurt and your favourite summer sides- I used salad and corn on the cob. Enjoy!

Halloumi and Vegetable BBQ Skewers



1 block of halloumi, cubed

1 red onion, diced

2 bell peppers, diced

1 aubergine, cubed

3 tbsp extra virgin olive oil

1 tsp paprika

1/2 tsp chilli powder

1/2 tsp ground black pepper

1/2 tsp sea salt

1 tsp garlic powder

1 tsp dried thyme


Serves 2

Add the vegetables to a bowl with all the seasoning. Stir in the olive oil and leave to marinate for at least 10 minutes.

Thread the halloumi and seasoned vegetables onto skewers and grill under a medium heat, turning occasionally for 10 minutes, or until the vegetables begin to char and the cheese is soft and golden.

If cooking on a barbecue place on a medium heat and cook for 5-6 minutes; turning often or until the vegetables begin to char and the cheese is soft and golden.

Egg noodles, sesame broccoli, sweet stir fried vegetables & garlic prawns



4 egg noodle nests

1 Broccoli, sliced into florets

1 Red onion, sliced

1 Red and 1 yellow bell pepper, sliced

4 cloves of garlic, minced

6 medium sized chestnut mushrooms, sliced

2 cups of spinach, washed

Handful of fresh parsley

1 fresh red chilli

1 packet of raw prawns

1 tbsp. & 1tsp. sesame oil

1 tbsp. & 1tsp. chilli oil

1 tsp. coconut oil

4 tbsp. of liquid aminos or soy sauce

3 tbsp. oyster sauce

3 tbsp. sweet chilli sauce

1 tsp. rice wine vinegar

Half tsp. of Chinese five spice

Freshly ground pepper

Sesame seeds

Serves 2-3


In a wok or a large pan, heat 1 tbsp. of sesame oil and one tbsp. of chilli oil. Add the red onion, garlic and five spice and sauté for a minute. Add the peppers and mushrooms and stir. Pour in 2 tbsp of liquid aminos or soy sauce, the oyster sauce, sweet chilli sauce, rice vinegar and some freshly ground black pepper. Leave to simmer on a low heat for 10 minutes, stirring often.

Bring a pot of water to a boil and steam the broccoli florets with a lid on for 5 minutes or until tender. Once cooked, add the broccoli to a warm pan with 1 tsp. of sesame oil, 1 tsp. of chilli oil, 1 tbsp. of liquid aminos or soy sauce and sesame seeds. Stir for a minute and then leave to rest.

Add the spinach, half the fresh chilli and fresh coriander to the stir fried vegetables and mix. Add any seasoning or sauce to taste and leave to rest.

In another pan, heat the coconut oil and add the rest of the chilli and garlic. Sauté for a minute with some fresh black pepper and add the prawns. Cook for 2 minutes or until pink and tender and remove from the heat.

Finally, boil the egg noodles for 2 minutes and add to the sweet vegetables. Sauté on a medium heat for one minute and you’re ready to serve!

Sweet and Sour Tofu Udon Noodles with Teriyaki Miso Aubergine


For the noodles:

250g pre-cooked udon noodles

1 block silken tofu, cubed

1 tbsp sesame oil

1 tsp coconut oil

2 shallots thinly sliced

1 tsp minced ginger

2 cloves garlic, crushed

2 tbsp mirin

2 tbsp liquid aminos or soy sauce

2 tbsp honey or agave nectar

2 tbsp sweet chilli sauce

1 tbsp vinegar

1/2 tsp tomato paste

Salt, pepper and sugar to taste

Sesame seeds and spring onion to garnish

For the aubergine:

1 aubergine

4 tbsp teriyaki sauce

2 tbsp white miso paste

1 tbsp mirin

1 tbsp liquid aminos or soy sauce

1 tsp sesame oil

1 small red chilli, sliced (optional)

Sesame seeds and spring onion to garnish


Preheat the oven to 180 degrees celsius or 350 fahrenheit.

Starting with the aubergine, mix the teriyaki sauce, miso paste, mirin, liquid aminos or soy sauce, sesame oil and red chilli in a bowl. Slice the aubergine vertically down the middle and score in a  diamond pattern. Place the aubergine on a baking dish and brush half the sauce over the aubergine. Roast for 30-35 minutes, coating the aubergine with the rest of the sauce every 10 minutes.

While the aubergine cooks, the noodles can be prepared. In a large frying pan, heat the sesame oil and coconut oil together ready to shallow fry the tofu. Mix the mirin, liquid aminos or soy sauce, honey or agave nectar, sweet chilli sauce, vinegar and tomato paste in a bowl and season to taste. Carefully place the cubed tofu in the hot oil and fry on a low heat for 5-10 minutes on each side, until the tofu is golden and crispy on the outside and soft on the inside. Pour the sweet and sour sauce over the tofu and cook for 3 minutes on a medium heat until the sauce becomes sticky.

Bring a pot of water to a boil and cook the udon noodles for 3 minutes or as directed. Meanwhile, fry the shallots, garlic and ginger together with some seasoning and add the drained noodles once cooked. Combine the fried noodles with the sweet and sour tofu and stir. Place on a serving plate and garnish with sesame seeds and spring onion.

Remove the aubergine from the oven, add any remaining sauce and garnish with sesame seeds and spring onion.