Use nonstick spray to coat two baking sheets. Grab a large bowl and add your squash cubes. Add the olive oil, maple syrup, and spices to the bowl. Toss until the squash is coated in all the deli cious flavors.

Divide the squash between the baking sheets and discard any excess liquid from the bottom of the bowl. Make sure the squash is spread into a single layer on the baking sheets and not overly crowded . This will ensure the air can circulate in the oven and the squash roasts properly. If you crowd the squash on the pan, it will steam and not develop the caramelization were after.

Place your baking sheets in t he oven and bake for 15 minutes at 400 degrees F. After 15 minutes, remove the pans, turn the squash with a spatula, and return to the oven.

Bake until the squash is tender (about 10 to 15 additional minutes). Remove from the oven, and scatter fresh rosemary over the top. Serve warm and ENJOY!

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoo n of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice an d serve.

Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.

Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Tip out on a plate and do the next batch.

Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.

Heat your wok over a high heat and add the groundnut oil

When the oil is nearly smoking, add the garlic and fry for 10 seconds

Quickly add the green beans, salt, sugar and chicken stock and simmer for 2 minutes

Add the mange tout and simmer for a further 3 minutes, until the beans and mange tout are just turning tender but are still nice and crunchy. Mix in the sesame oil and serve, optionally sprinkled with a few sesame seeds

Preheat oven to 400 degrees F (205 degrees C).

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.

Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.

Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.

Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Toast 2 slices of whole grain in a toaster until golden and crispy.

In a small bowl combine and mash the avocado, cilantro, lime, and salt + pepper to taste. Spread half of the mixture on each slice of toasted bread.

Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until its just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.

Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until theyre glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pured.

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency this will take 20-30 mins.

Stir in the pured peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Massage kale in cider vinegar

Chop and combine ingredients

Preheat oven to 400F (205C). Lightly grease 2 baking pans with oil.

Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.

Heat olive oil in a saut pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.

Mix in corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.

Stuff each half of a pepper with rice mixture. Place them in the prepared baking pans.

Cover each pan with foil and bake for 25 minutes.

Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like

To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp

ground cumin, 1 tbsp garam masala, 2 tbsp tomato pure, tsp salt and the fried onion. Blend to a smooth paste add a drop of water or more oil, if

needed.

Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesnt stick.

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

Add 100g creamed coconut with a little water, cook for 5 mins more, then add small pack chopped coriander and 100g spinach, and cook until wilted.

Garnish with extra coriander and serve with rice or dhal (or both).

Boil asparagus for 4 minutes and allow to cool

Cut parma ham slices in half

Wrap each spear in parma ham

Drizzle with olive oil and top with salt

Place in 200C oven for 10 minutes

Heat the oven to 200C/fan180C/gas 6. Roll out and trim the puff pastry on a floured work surface to a 32cm circle. Put the pastry on a baking sheet lined with baking paper, prick all over with a fork, then chill.

Meanwhile, heat the oil and butter in a 23-25cm (across the rim) heavy-based ovenproof frying pan over a medium heat. Add the remaining tarte ingredients, season and stir until well combined. Cover with foil, then bake for 60-75 minutes until the beetroot is tender to the point of a knife. Remove from the oven and arrange the vegetables so the shallots are evenly dispersed.

Drape the pastry loosely over the pan, tucking in the edges around the filling. Bake for 20-25 minutes more until golden and crisp. Remove from the oven, leave to cool for 2 minutes, then turn out onto a board or platter.

Combine the dressing ingredients in a bowl and season well. Spoon over the tart just before serving.

Mix tomatoes garlic and basil

Drizzle bread with olive oil and toast under the grill

Top toasted bread with mixture