Break cauliflower into florets and blitz into crumbs in food processor.

Pop your blitzed cauliflower into a large bowl. Add salt, pepper, nutmeg, garlic, egg and milk. Stir with a large spoon to combine.

Add flour and grated cheese to the cauliflower mixture, gently stir until the flour is combined.

Put a large frying pan over a medium heat and add 1tbsp oil. Use a dessert spoon to add a heaped dollop of mixture to the pan. Gently use the spoon to pat into a flat circle.

Fry each fritter for 3-4 minutes on each side or until golden brown. Repeat this process in batches until all your fritters are fried, adding a tbsp of oil to the pan for each new batch. Keep the finished fritters in a warm oven (120 degrees c) until you’re ready to serve.

Remove the fritters from the pan and drain on clean paper towel.

Serve with sour cream, yoghurt or a tasty dip of your choice.

If you’re short on time, make the fritter the same size as the pan and once cooked, cut into pieces.

Easily turn this into a weeknight dinner by serving the fritters with a fried egg on top and a green salad on the side.

Preheat oven to 200 degrees C.

Pop potatoes in a medium saucepan, cover with cold water and boil for 13 mins.
Put 150g sour cream in a blender, roughly chop most of your spring onions and add to sour cream. Save 1 or 2 spring onions for garnish. Blend until you have a smooth green dressing.

Strain potatoes, place on a baking tray with 2tbsp Olive oil and toss to combine. Add six garlic cloves (in their skins) and put the tray on the top shelf of the oven. Roast for 30 minutes.

Remove tray from the oven, take out the garlic cloves and set aside. Toss the potatoes and return to the oven for 20 minutes.
Meanwhile grab a plate and smear the remaining sour cream over the base.

Check your potatoes, if they’re golden brown, remove from the oven. If they’re not quite ready, return to oven for 10 more minutes.

Whilst still in the pan, generously season your potatoes with salt and pepper. Heap them on top of the sour cream, then drizzle with the green sour cream dressing. Finally, garnish the plate with thinly sliced spring onions and devour!

Trust yourself – all ovens vary so be brave enough to make a judgement call on when you think your potatoes are perfectly crispy.

The green sour cream dressing makes a perfect dressing for any salad. So toss it through some leaves or make a more robust salad with tuna and tinned cannellini beans.

Preheat oven to 200 degrees C.

Pop carrots on large baking tray and toss with 1tbsp Olive oil, season with salt and pepper, roast for 20 minutes.

Remove carrots from oven, add onion and toss gently to combine.

Turn oven down to 175 degrees c, return vegetables to oven for 10 mins.

Remove vegetables from oven, scatter almonds on top, don’t mix. Return to oven for 8 minutes.

Meanwhile choose a nice plate and smear your hummus over the base.

Remove the vegetables from the oven, grate orange zest over the ingredients whilst still in baking tray, scatter over the parsley.

Now make a pretty pile of vegetables on top of your hummus, scatter with any remaining parsley and tuck in!

If you don’t have hommus, you can substitute for a different dip or yoghurt. I used beetroot hommus!
You can use pretty much any nut in place of almonds. Hazelnuts, walnuts, pecans etc

Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.

Rub potatoes with olive oil and sprinkle with salt and pepper. Prick them with a fork a few times and place them into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.

While the potatoes are baking. Add olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until onion softens. Add in beans, corn, capsicum, garlic, chilli powder, cumin and coriander and cook for 1 minute until everything is warmed through and coated.

Remove potatoes from the oven and slice each one open. Pry the potato open a little and stuff the Mexican Beans between the four potatoes.

Serve potatoes between four plates. Top with avocado cubes, sour cream, plant based bacon and coriander/spring onions.

Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.

Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

Dried herbs vs fresh: you can of course use dried herbs but fresh will give a beautiful bright flavor! If you use dried herbs the measurements will be a lot less than fresh herbs since they are much more condensed.

Vinaigrette sweeteners: In the dressing I use a touch of maple syrup to balance out the tang from the red wine vinegar, but you can also swap for honey (not vegan), coconut sugar, or agave.

More vegetables you can add: you can also use veggies such as asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens.