1. Heat a saucepan on a medium heat and add a little oil. Dice 1/2 an onion finely, 2 cloves of garlic, 1 chilli and a small piece of ginger. Add all of these ingredients to the pan, then add 1 tsp cumin seeds, 1/2 tbsp curry powder, 1/2 tbsp turmeric & 1/2 tbsp of smoked paprika and sauté for approximately 5 minutes.
2. Drizzle the sweet potato with oil and cover with a little paprika and salt and pepper and roast in the oven for 25 minutes at 180 degrees
3. Meanwhile blend the chickpeas with the tahini and two cloves of garlic and the zest and juice of 1 lemon in a food processor.
4. Cook lentils in boiling water until soft and then drain and set aside.
5. In a large bowl, mix all above ingredients together including flour little by little until they bind and shape mixture into balls ( preferably the size of golf balls) add extra salt and pepper for seasoning.
6. In a separate bowl mix the oats with 1 tbsp smoked paprika and 1 tsp salt & 1 tbsp oil then roll each bowl In this mixture, coating each one well.
7. Line a baking tray with non- stick baking paper and cook in the oven at 180 degrees for approximately 20-25 minutes or until golden brown

1. Roast the tomatoes with your brown sugar and salt and pepper in the oven for approximately 12-14 minutes on 180 degrees.
2. Heat a saucepan at a medium heat with a little oil, add 1 tsp of cumin seeds, 1/2 onion, 1 tbsp curry powder, 1/2 tbsp turmeric , 1/2 smoked paprika, 1 chilli, 2 cloves of garlic and sautéed until the spices are well cooked.
3. Remove tomatoes from the oven and mix with the other ingredients in the pan and blend together with a hand whisk until you create a smooth consistency.

1. Roast the peppers, courgette and 1 onion together with garlic, chilli, salt and pepper and a little oil until golden.
2. Cook your cous cous according to package method, but add stock cubes, 1 tbsp turmeric, 1 sliced lemon, salt and pepper, 1/2 tbsp curry powder to give the cous cous extra flavour.
3. Combine your roasted veg and cous cous

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For Caramelised Onions

1. Heat a frying pan on medium heat with a little oil, add diced onions, brown sugar, salt and pepper and the sweat until the onions caramelise.

When the sausages and the wedges are cooked place the sausages in the buns with your favourite sauce and top with caramelised onions and serve the potato wedges on the side.

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Rainbow Carrot Salad

Feeds 2-4 People

Ingredients

• 4 rainbow carrots
• 1 broccoli
• 1tbsp sesame seeds
• 1tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• Olive oil
• 1 Lemon
• 2 cloves garlic
• Ginger
• 1 red chilli

Method

1. Chop the carrots and cut the head of broccoli into florets and steam separately until cooked (broccoli should not be cooked for more than 5-6 minutes to keep it green)
2. Roast the seeds for 5 minutes on a low heat- set aside
3. For the dressing, heat a small saucepan with 1-2 tbsp olive oil on a medium heat and add 1 slice of lemon, the garlic cloves, a little grated ginger, 1 chilli and cook until all the flavours blend
4. Mix the vegetables, the seeds and the dressing together and add salt and pepper if desired.

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Stuffed Round Courgette

with Side Salad

Feeds 4 People

Ingredients

• 1 onion chopped finely
• 3 cloves garlic chopped
• 1 small red chilli chopped
• 2 sprigs of fresh rosemary chopped
• 2 sprigs of fresh thyme chopped
• 1 tbsp dried oregano
• 1 cup red lentils
• 1 sweet potato chopped finely
• 1 carrot chopped finely
• 1 stick of celery finely
• 1 tin chopped tomatoes
• 4 round courgettes
• 1 tsp brown sugar/ syrup of choice
• 1 tbsp olive oil
• 1/2 cup hot water 
• 1 vegetable stock cube
• Salt and pepper for seasoning

  Method

1. Pre-heat oven to 180 degrees
2. Heat a pan on a medium heat and once hot add the olive oil and the onion. 
3. Sauté the onion, carrot, sweet potato & celery for 2-3 minutes
4. Add all of the herbs and the chilli, salt and pepper and sauté for another 2-3 minutes
5. Add the tomato sauce, sugar/ syrup hot water and stock cube and allow to boil for approx. 30 minutes
6. Add the red lentils and keep boiling until the lentils are cooked.
7. Whilst the lentils are cooking, prepare each courgette by removing the top with a knife and scooping out the inner flesh with a teaspoon (if you want add the courgette flesh to the sauce). Rub each courgette with a little olive oil and sprinkle with salt and pepper.
8. Take the sauce off the heat and fill the courgettes with it, place in the oven on a baking tray for approximately 35 mins on 180 degrees
9. Serve with a side salad or with rice or quinoa.

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 Recipes written by Cristian Cabral Albrecht @cristiancabralalbrecht

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