40g dried shiitake mushrooms, soaked in boiled water for 5 minutes

1 litre vegetable stock

100g brown miso 

4 garlic cloves, sliced

1 small thumb ginger, peeled and finely grated

100g fresh shiitake mushrooms or mixed mushrooms, sliced

1 tin sweetcorn, drained

2 heads of pak choi 

2 spring onions, finely sliced 

2 tbsp toasted white and black sesame seeds

250g udon noodles, cooked according to packet instructions, cooled and set aside.

1.    Soak the dried shiitake mushrooms in a small bowl of boiled water and set aside to steep

2.    Heat a large pot over a medium heat, add 1tbsp vegetable oil, once hot add the garlic and fresh mushrooms. Cook until fragrant, about 1-2 minutes, be careful not to burn the garlic otherwise they will turn bitter. After some colour add the ginger and fry for a further 30 seconds before quickly adding the vegetable stock and bring the pot up to a boil

3.    Drain the dried mushrooms from their liquid, reserving all the mushroom water. Whisk the brown miso into the mushroom liquid, until fully combined

4.    Roughly chop the soaked mushrooms to desired size and add to the pot along with the miso liquid, allow to boil for a couple of minutes and then turn down to a simmer

5.    Meanwhile heat a frying pan on a high heat, add 1 tbsp oil. Once hot add the drained corn and fry until some pieces are sticky and blackened - as if they had been on the BBQ. This might take up to 5 minutes, then set aside

6.    Chop the bottoms of the pak choi leaving them in long feathers and add to the hot broth for 2 minutes

7.    Add noodles to the hot broth to warm through 

8.    Lay out 4 bowls and divide the hot noodles, mushroom and pak choi between them. Using a ladle, top up the bowls with broth. Finish by topping with the charred corn, spring onions and toasted sesame seeds

9.    Feel free to use any topping of choice, we also love bamboo shoots, seaweed and if you want a non-vegan option then add a soft-boiled egg or meaty option shredded chicken

Nothing says 'lazy Sunday morning' like a stack of fresh pancakes with a fresh coffee at the ready. Have a look at what you have in the cupboard and feel free to add to the list of toppings - anything goes! I love having mini bowls of chopped hazelnuts, dried cranberries and chocolate chips for us all to get stuck in with.  

200g self-raising flour 

1½ tsp baking powder 

1 tbsp golden caster sugar 

3 large eggs 

30g melted butter 

100ml milk 

100ml pumpkin puree  

1 orange 

3 tbsp pistachio nuts 

Syrup to drizzle over the top 

1.    Sift the flour, baking powder and sugar into a large bowl and create a well in the centre 

2.    Add in the eggs, melted butter, milk and pumpkin puree and whisk together 

3.    Heat a large non-stick frying pan on a medium heat, add a small knob of butter and heat through. Once hot, add a ladle of pancake mixture and cook for 1 – 2 mins on each side or until golden brown

4.    Segment the orange and mark on a hot griddle pan on a high heat to lightly char the edges (if you have a blow torch this is the perfect time to use it to char the edges of the orange)

5.    Serve with a good glug of syrup, sprinkle over the chopped pistachio and caramelised orange

Lemon Crème Fraiche:

Crème Fraiche 500g

Zest of 1 lemon

Salt

Salmon:

1 Side of Salmon

2x packs Vacuum Packed Beetroot 

1 Lemon (use the whole lemon for this recipe)

1 bunch of Dill 

1 tbsp Fennel Seeds

200g Maldon Sea Salt 

300g Sugar

1.    Trim and skin the Salmon making sure there is no excess fat or gristle on the fish and then wash the side with cold water 

2.    Blend the cure ingredients in blender until smooth

3.    Cover salmon in cure and rub it into the flesh making sure it is all covered. Wrap tightly in cling film and leave to cure for 24-48 hrs

4.    Once cured, wash the beetroot mixture off the salmon and cut into thin slices

5.    Serve with lemon crème fraiche and crisp crostini 

Note: this salmon recipe is perfect for freezing if you prepare too much. We advise slicing into portions and freezing in airtight bags for your next party