Ingredients

• 600g baby new potatoes, halve any larger ones
• 2 tsp white wine vinegar
• 2 tsp extra virgin olive oil
• 120g vegan mayonnaise
• 1½ tsp Dijon mustard
• 1 shallot or ½ a red onion, finely chopped
• 2 tsp capers, chopped if large
• Small handful of parsley, chopped
• Small handful of chives, chopped

Method

1. Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they’re tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
2. Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
3. Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.

Ingredients

• 8 asparagus spears, halved
• 250g green beans, halved
• 250g long-stem broccoli, chopped into 2cm lengths
• 200g peas, fresh or frozen
• 8 radishes, sliced
• 1 pointed cabbage, shredded
• 4 spring onions, sliced
• Handful of mint leaves, chopped

For the dressing

• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 lemon, juiced

Method

1. To make the dressing, combine all the ingredients in a bowl and season well.
2. Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
3. Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

Ingredients

• 400g can chickpeas, drained and liquid reserved
• 1 tbsp tahini
• 2 tbsp extra virgin olive oil
• ½ garlic clove
• ½ lemon, zested and juiced
• 250g short pasta of your choice
• 50g baby spinach, roughly chopped
• 200g cherry tomatoes, halved (we used a mixture of red and yellow)
• ¼ cucumber, quartered lengthways and cut into small triangles
• 75g pitted olives of your choice, roughly chopped

Method

1. Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
2. Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
3. Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.

Ingredients

• 2 whole kohlrabi, peeled
• Head of spring greens, finely shredded
• 2 bunches spring onions, very finely shredded
• Small bunch French breakfast radishes, quartered, leaves attached
• Juice ½ lemon

For the dressing

• 175g mayonnaise
• 50g grated horseradish, fresh or from a jar
• 2 heaped tsp cracked black pepper

Method

1. Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
2. Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.

Ingredients

• 6 corn cobs
• 2 tbsp all-purpose seasoning
• ½ tbsp smoked hot paprika
• 1 tbsp onion granules
• 1 tbsp brown sugar
• Vegetable oil for deep-frying
• 1 lime, zested and juiced
• 150ml soured cream

Method

1. Secure a chopping board by putting it on top of a board stopper or damp dishcloth. Put a tea towel on top of the board and, working with one corn cob at a time, hold the cob vertically upright with one hand to keep it from slipping. Use a large, sharp knife to slice the cob vertically in half. Lay each half cut-side down and slice in half again vertically. Cut in half again horizontally. Repeat with the remaining cobs. Mix the spices with the brown sugar and 1 tbsp sea salt in a small bowl and set aside.
2. Fill a large, deep pan no more than a third full with oil and heat to 180C, or until a cube of bread turns golden in 30 seconds. Carefully lower half the corn ribs into the oil and fry for 5-6 mins until golden at the edges and starting to curl. Drain on a wire rack set over a tray, then transfer to a large bowl. Repeat with the second batch of corn ribs.
3. Toss the ribs with the lime zest, most of the juice and 2-3 tbsp of the seasoning mix. Tip onto a large plate and sprinkle over more seasoning. Make a dipping sauce by mixing 1½ tbsp of the seasoning mix with the soured cream and a squeeze of lime. The rest of the spice mix will keep in an airtight container for two weeks.