So, what can I do?

1. Prepare by separating the aquafaba from the chickpeas from one can/tetra pak of pre-cooked chickpeas. Place in the fridge for at least an hour before using.
2. Set oven to 100’C/210’F, fan mode. Prep two baking sheets lined with parchment paper.
3. Whisk 150 ml (5 fl oz) aquafaba at high speed with an electrical whisk, preferably a kitchen assistant, for about 5-10 minutes or until you can flip the bowl upside down without the meringue falling out.
4. Gradually add the sugar while whisking. Then add corn starch, lemon juice, and vanilla. You can lower the speed somewhat to avoid the sugar flying all over the place. Then continue whisking at high speed for another 5 minutes or so, or until you have a shiny, shapeable meringue.
5. Divide between the two baking sheets. Use a spoon to form 2 large cake bottoms or 3 smaller ones. You can make a swirling pattern if you like. About 2-3 cm (1-1.5 inch) thick. Bake in the oven (fan mode) for 1.5 – 2 hours. Then turn the oven off and leave the meringue inside to slowly cool. Prepare this a day in advance if you’re in a hurry.
6. Chop up 350 g (12 oz) of the strawberries. Place in a saucepan and bring to a simmer. Mash them a little to release their juice. Let simmer for 2-3 minutes, then mix until smooth with a hand-held blender. Add the lime juice, maple syrup, salt, and corn starch while whisking. Continue whisking and simmering for about 5-8 minutes or until it has thickened somewhat. Set aside to cool (it will thicken even more once cold).
7. Assemble: Place one of the meringues on a serving plate. Spread out the cooled strawberry curd, as much as you like. Then add a layer of whipped cream. Place the second meringue on top of that, then another layer of whipped cream. Decorate with the remaining strawberries and chopped licorice dates (regular dates are fine too). Serve immediately.

1. Scrub potatoes, peel carrots, and parsnips, and cut into similarly sized chunks. Cook in generously salted water for about 15 minutes or until soft but with a slight bite. Drain and set aside.
2. Chop the onion and fennel. Heat a glug of oil in a large, wide saucepan and sauté the onion and fennel on medium-low heat until translucent.
3. Add the minced garlic, fennel seeds, anise seeds, and chili flakes, and sauté for another 1-2 minutes.
4. Then add crushed tomatoes, white wine, water + bouillon (or stock), coconut milk, sugar, allspice, thyme, salt, and pepper, and bring to a boil.
5. Then add the potatoes, carrot, parsnip, and chickpeas. Let simmer for 10 minutes or longer if you have time. Taste and adjust the spices. You can add more water if you want a more soupy consistency.
6. Serve the bouillabaisse with a drizzle of olive oil, more coconut milk, or a dollop of plant-based yogurt/sour cream, a sprinkle of fresh herbs, and bread on the side.

1. Mix the walnuts in a food processor for a few seconds into a very coarse mixture. Transfer to a large bowl.
2. Peel the beetroot and cut into smaller pieces. Also cut cheese the cheese. Add the grater blade to the food processor and roughly grate beetroot and cheese. Transfer to the bowl with walnuts.
3. Add the egg, olive oil, vinegar, cornflour, spices, and garlic. Mix with your hands to a sticky batter.
4. Form into small rolls that you flatten out slightly. Coat in sesame seeds and place on a baking tray.
5. Bake in the oven for 20 minutes at 200’C/390’F.

1. Cut off any ugly part of the celeriac root. Then chop into 3-5 cm (1-2 inch) pieces and cook in generously salted water for about 15-20 minutes or until completely soft. Drain and discard the cooking water. Add back into the pot, along with sour cream, lemon juice, salt & pepper. Mix smooth with an immersion blender. Add a little water if it’s too thick. Set aside.
2. Clean the chanterelles and cut them into smaller pieces. Sauté in a skillet on medium heat with a little butter or oil until the excess water is gone and it has reduced to about a third. Add the sour cream, tamari, cayenne, black pepper, and salt if necessary. Cook on low heat for 2-3 minutes, just to let the sour cream melt and flavors combine. If you’re using pre-sautéed chanterelles, simply add to a heated skillet and proceed with the spicing right away.
3. Add the celeriac mash to a big bowl and make a swirl. Top with the sautéed chanterelles. Serve with thawed lingonberries, fresh parsley, and pickled cucumber.

1. Rinse the lentils and place them in a small saucepan along with the bouillon. Fill up with water. Cook for roughly 15-20 minutes, or until soft but with a slight bite. Drain and let cool slightly.
2. Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.
3. Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asparagus until browned and softened. Slice the halloumi and cook in a little oil or butter until browned.
4. Arrange 4-5 asparagus on serving plates, top with the lentil salad and a few pieces of halloumi. Drizzle with a little honey on top or arrange it all on a big sharing plate. Enjoy warm.

1. Combine all the ingredients for the sesame dip in a food processor and mix until creamy (a hand-held blender works as well). Set aside.
2. Prep all the veggies by shredding, slicing, and chopping to desired shapes and sizes. Cut the tofu into strips and fry until browned and crispy. Season to taste as you like.
3. Prep a big bowl with warm water (1/3 cold and 2/3 hot boiled water is usually a good ratio).
4. Soak one rice paper at a time, until soft yet still holding together and not too ‘wrinkly’. Transfer to a wet cutting board. Add a small amount of each ingredient, starting with the romaine lettuce. Roll up into a tight roll. Set aside and repeat with the rest of the rice papers. If you have leftover filling you can make more.
5. Serve the summer rolls with sesame dip on the side. Enjoy immediately.

1. Chop the onion, mince the garlic, and cut the zucchini into half-moons.
2. Heat 2 tbsp olive oil in a large frying pan. Lower heat to medium-low and add the onion. Cook while stirring for about 5 minutes or until translucent. Add the garlic and chili flakes and cook for another 2 minutes or so. Then add zucchini, a sprinkle of salt, and cook on a medium-high heat for about 10 minutes or until the water has cooked away and the zucchini is completely soft. Add the lemon juice and zest and season to taste with salt and pepper.
3. Meanwhile, cook the pasta according to the instructions on the packet. Drain when the pasta is still a little al dente. Transfer to the frying pan along with the basil and stir to combine. Top with grated parmesan cheese, freshly cracked pepper and drizzle of olive oil. Serve immediately.

1. Place the stems in a bowl and add salt.
2. Massage the salt thoroughly onto the stems, add water to cover.
3. Let the stems sit for a couple of hours.
4. Rinse the stems under cold water several times and drain completely.
5. In a bowl, add ginger, garlic, sugar, fish sauce/shrimp paste/water and stir into a smooth paste. Stir in the chili.  
6. Squeeze out any excess water from the stems and add to the paste. Wear gloves and thoroughly massage the paste onto the stems.  
7. Pack the kimchi in a sterilized jar and press down the until the brine covers it and only 1-inch space is left in the jar. Seal the jar and keep it out of direct sunlight at room temperature for 1 to 5 days. 

You may see bubbles and the liquid may seep out of the jar. Check the kimchi twice a day, press down the vegetables with a clean spoon to keep them covered with brine. Consume as it is or serve as a side dish!

Created by Radhika Khandelwal, Worldchefs www.pandoodle.org

1. Preheat your oven to 180°C. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas with the zest and juice from 1 orange. 
2. Mix the flour, caster sugar, spices, bicarbonate of soda and a pinch of salt into a large bowl.  
3. Mix the eggs with the melted butter and sultana mixture then tip into the dry ingredients and stir.  
4. Stir in the grated veggies and scrape the mixture into the baking tin. Bake for 35 – 40 mins or until a skewer poked in the center comes out clean.  
5. Cool in the tin. 
6. Once cool, sift the icing sugar into a bowl and stir in the remaining orange zest plus enough juice to make a runny icing. 
7. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set then slice into 15 squares. 
8. Serve! 

Created by Chef Paolo Armani, Worldchefs, Ireland

1. Wash the spring onion and cut into 3cm long pieces and set aside.​
2. Add flour, salt, and water into a mixing bowl and mix well until there are no lumps.​
3. Combine the vegetables and spring onions with the batter and mix well.​
4. Heat up a large frying pan and add some vegetable oil to it.​
5. Once hot, add the vegetable batter to the pan and press flat. Lower the heat to medium.​
6. Fry until golden brown, then flip and fry the other side.​
7. Make sure the pancake is cooked all the way through, to speed up this process, you can put the lid on the pan.​
8. Once cooked, flip the pancake onto a plate and cut it into pieces.​
9. Combine all ingredients for the dipping sauce and serve with the pancake.​

You can use other ingredients to make the pancake, such as seafood, chicken, or other vegetables.

​

Created by Daniel Schneider, Electrolux Professional.

1. Mix the leftover risotto with the eggs and flour and mix well.​
2. The mixture should be sticky so that when you roll it to a ball, it keeps its shape.​
3. Once the right consistency is achieved, portion the mixture in even 30g portions and roll to a ball.​
4. Cover the rice balls with panko/bread crumbs and set aside.​
5. Heat the oil to 175°C and fry the arancini until golden brown – around 5-8 minutes.​

Serve with assorted dips.

You can add other ingredients to the center of the arancini if you wish. Mozzarella, Parma Ham or other cheeses fit perfectly.

​​

Created by Daniel Schneider, Electrolux Professional.

1. Pour the coconut milk into a pot and place on the stove on low heat.​
2. Once the milk starts boiling, add all remaining ingredients into the pot and cook for 15 minutes on low heat.​
3. Make sure to mix and stir occasionally, so the milk rice does not start sticking to the pot.​
4. Once cooked, chill the rice to 5°C.​
5. Serve with fresh fruit.​

If the rice pudding gets too thick after cooling down, then add some coconut milk to it to make it creamy again.

​

Created by Daniel Schneider, Electrolux Professional.

1. Combine all ingredients into a mixing bowl and mix well until the dough is well combined, sticky and can be formed.​
2. Form the rice mixture into the desired shape, about 30g each.​
3. Heat oil in a pot to 175°C (350°F) and fry the rice balls for about 5 minutes until golden and crispy.​
4. Serve the rice fritters immediately.​

Serve dips to the fritters for extra flavor.

​

Created by Daniel Schneider, Electrolux Professional.

1. For the sauce, bring 100ml of water to the boil, then add in the cashew nuts and cover and switch off the heat. Let the nuts soak for 1 hour.​
2. Cut the pumpkin into cubes and marinate with oil, salt and pepper.​
3. Roast in the oven at 220°C (430°F) for 10 to 15 minutes.​
4. Once the cashews are soaked for 1 hour, strain away the water and put the cashews into a pot, add soy milk and 5-8g of seasoning powder along with 2/3 of the roasted pumpkin and bring to a boil.​
5. Once the mixture started boiling, blend everything into a fine sauce using a stick blender (if the sauce appears too thick, add more soya milk to it).​
6. Add the leftover noodles to the sauce in the pot, mix well together and slowly bring to a gentle boil.​
7. Add the remaining pumpkin, truffle paste, or oil and mix gently.​
8. Serve as shown in the photo.

If the sauce gets too thick after you add the noodles, add some more soya milk to it.

​

Created by Daniel Schneider, Electrolux Professional.

1. Combine all ingredients for the vegan pesto into a blender.​
2. Blend into a fine paste and set aside.​
3. Cut the cherry tomatoes in half and set aside as well.​
4. Heat up about 2 liters of water into a pot and add salt. Bring to a boil.​
5. Once the water boils, add the leftover noodles and cook for 1 minute to regenerate them.​
6.  Strain the noodles into a sieve (make sure you keep some of the noodle water).​
7. ​In a large pan, add the pesto and 2 ladles of hot noodle water.​
8. Mix and bring to the boil, add the cherry tomatoes and the noodles and mix well.​
9. Adjust the seasoning if needed with salt and pepper.​
10. Arrange on the plate as shown in the photo and decorate with pine nuts and extra olive oil.​

You can make more pesto and save any leftovers in the fridge for other dishes planned during the week.

​

Created by Daniel Schneider, Electrolux Professional.

1. First cut the carrot, daikon and cucumber into small stripes.​
2. Mix with water, sugar and vinegar and set aside for at least 4 hours to pickle.
3. Combine all the ingredients for the dressing and mix well, set aside.​
4. Cut the tofu into bitesize cubes and fry in a pan until golden brown using 20g of oil.​
5. Once the tofu is brown, add all remaining ingredients for the tofu and braise on low heat for 5 minutes, until the sauce becomes sticky, set aside.​
6. Place the noodles into a bowl and add 2 spoons of dressing and mix.​
7. Arrange all ingredients as shown in the photo.​
8. Decorate generously with all the ingredients under “Decoration”.​

You can either use the dressing to marinate the cold noodles and all the ingredients, or you can use it simply as a dipping sauce.

​

Created by Daniel Schneider, Electrolux Professional.

1. Combine all ingredients except the carrots in a bowl and mix well. Make sure there are no lumps of paprika powder.​
2. Add in the carrot peel and mix well. Ensure to mix gently to not to break the peel.​
3. Preheat your oven to 180°C (355°F).​
4. Place the carrot peel next to each other on a baking tray lined with non-stick baking paper.​
5. Bake the bacon in the oven for up to 15 minutes.​
6. After 7 minutes, turn the carrot peel to ensure equal roasting on both sides.​
7. Once the carrot peel has shrunk and appears wavy, with a nice color, the carrot peel bacon is ready.

You can add more seasoning to the carrot for more flavor. Garlic, Onion, and Chili powder are all great seasonings to add.

​

Created by Daniel Schneider, Electrolux Professional.

1. Preheat oven to 200°C (390°F).
2. Use a bowl to evenly coat all the vegetable peels with oil and salt.
3. Spread on a baking sheet in a thin layer and bake for 8-10 minutes.
4. Serve immediately with your favorite dip.

Created by Radhika Khandelwal, Worldchefs  www.pandoodle.org.

1. Cook whole and unpeeled carrots in the oven at 200°C (390°F) for 30 minutes.
2. When done, let them cool.
3. Place peeled garlic, ginger and oil in a container and blend with a stick blender until smooth.
4. Place the garlic-ginger mixture together with carrots and coconut milk in a pan and bring to a boil.
5. Add optional spices and salt.
6. Soft boil the soup for about 30 minutes.
7. Blend the soup with a stick blender.
8. Serve!

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Heat oven to 160°C (320°F). 
2. Grease and line the bases of 2 x 20cm round cake tins with baking parchment.  
3. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette.  
4. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean.  
5. To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.  
6. Drizzle over the cakes, then scatter with the zest and leave to set. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Grate some of the peeled carrots so you have 50g of grated carrot. Set aside.  
2. Chop the rest of the carrots into rounds, then place them in a saucepan with enough cold water to just cover them.  
3. Bring to a boil, then cook over a medium heat for about 10 minutes until soft. 
4. Drain, then purée the carrots (I use a Nutribullet). 
5. Put the puréed carrots into a sieve (fine mesh strainer) and press out, and discard, any excess water. 
6. Weigh out 400g of puréed carrot.  
7. Put the carrot purée and the 50g of grated carrot into a large saucepan over a medium heat.  
8. Add the sugar, bring to the boil, and boil until you reach the jam setting point (105°C or 220°F), stirring constantly.  
9. Skim off and discard any froth that rises to the top. 
10. Allow the jam to cool slightly, then stir in the lemon zest and juice.  
11. Pour into sterilized, lidded jars, seal, and leave to cool, then refrigerate. 

 You can also substitute the carrots for beetroot or parsnip. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Pre-heat the oven to 180°C (350°F). 
2. Lightly grease a loaf tin and line the base with non-stick baking parchment. 
3. Measure all the ingredients for the cake into a large bowl and mix well until thoroughly blended. 
4. Turn the mixture into the prepared cake tin and gently level the surface. 
5. Bake in the pre-heated oven for about 50-60 minutes or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. 
6. A fine skewer inserted into the center of the cake should come out clean. 
7. Allow the cake to cool in the tin for a few minutes, then loosen the sides of the cake from the tin with a small palette knife or blunt knife, turn the cake out and leave to cool completely on a wire rack. 
8. For the topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar.
9. Spread evenly over the top of the cake and scatter the chopped walnuts on top.

Why not swap the carrots for fresh parsnip, fresh beetroot of even heirloom carrots? 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Wash the carrot greens and dry them with a towel.​
2. Chop the garlic and ginger and set aside.​
3. Cut the shallots into fine cubes and set aside as well.​
4. Heat up a wok on the stove and add the oil.​
5. Sauté the garlic, ginger and onions for 2-3 minutes.​
6. Add the chili flakes and fry for another minute.​
7. Add in the carrot greens and fry until soft.​
8. Add the remaining ingredients and mix well.​
9. Adjust the seasoning with more soy sauce if needed.​
10. Serve immediately.

The carrot green stems close to the root can be a little hard and difficult to soften. It is advisable to trim some of these hard stems away.​

Created by Daniel Schneider, Electrolux Professional.

1. Separate the carrot top leaves from their stems and save the stems for pickling.
2. Chop the carrot tops very finely, add a pinch of salt and mix well. Adding the salt directly to the chopped carrot tops before mixing with other ingredients will help them soften up and release more flavor.  
3. Chop the chives finely, add a little olive oil, few drops of lemon juice, freshly cracked black pepper and mix with chopped carrot tops.

It’s best to use the salsa as soon as possible and it shouldn’t be prepared more than a day before use.  

Created by Vojtech Vegh, Worldchefs  www.surplusfoodstudio.com.

1. Add the carrot tops, pine nuts or whichever nuts you have to hand, and garlic cloves to a food processor and pulse until chopped. Slowly add the oil and continue pulsing until well combined, but not smooth.
2. Add parmesan or zarai, salt, and pepper and pulse a few more times until combined.

Created by Radhika Khandelwal, Worldchefs  www.pandoodle.org.

1. Mix the vegan milk and the vinegar and set aside.​
2. Combine the flour, cocoa powder, baking soda, baking powder and salt then shake through a sieve into a big bowl.​
3. Add oil, hot water (with coffee powder) and vegan milk into the powder mix and whisk until well combined.​
4. Cut both bananas into 1cm thick slices and mix carefully into the dough.​
5. Oil a 24cm spring form and coat the inside with semolina flour, be sure every spot is covered with semolina.​
6. Pour the cake mixture into the cake form and slightly shake it to evenly distribute.​
7. Bake in the middle of a pre-heated oven at 175°C (345°F) for 35 minutes.​
8. When ready, remove the cake from the oven and allow it to cool completely before cutting.

You can substitute different fruits for the banana such as apple, pear and cherry.​

Created by Daniel Schneider, Electrolux Professional.

1. ​Using a spoon, scrape off all remaining pieces of banana from the inside of the skin.​
2. Cut the banana peel into stripes.​
3. Mix the banana peel with olive oil, smoked paprika, chili, garlic, onion and cumin powder and mix well.​
4. Heat up a non-stick pan to medium-high and add the banana peel to it, sauté until fragrant.​
5. Add the BBQ sauce, salt, pepper and water to it and mix well. Reduce the heat to low and let the banana peels cook until most of the liquid has evaporated.​
6. Cut the burger bun in half and place into your toaster or toast them in a second pan until golden brown on both sides.​
7. Cut the iceberg lettuce, tomato and pickles and set aside.​
8. Once the pulled banana peels are ready, assemble the burger.​
9. Burger Bun Bottom – (Vegan) Mayonnaise – Iceberg Salad – BBQ Banana Skin – Tomato – Pickles – (Extra BBQ Sauce, if needed) – Burger Bun Top.​
10. Enjoy!​

Created by Daniel Schneider, Electrolux Professional.

1. Peel the bananas and boil them in salted water until fork tender (about 15-20 minutes).​
2. Remove the bananas from the boiling water and set them aside to cool down.​
3. Peel the onion, half it and slice into fine stripes and set aside.​
4. Chop the garlic and set aside as well.​
5. Heat up the olive oil in a pan on a medium-high heat, add the onions and garlic and sauté until fragrant.​
6. Add the bay leaf and lemon juice to it and simmer for 1 minute. Then switch off the heat.​
7. Cut the banana in small pieces and mix with the onion-garlic-lemon mixture, sugar and pepper. Mix well.​
8. Add salt to taste.​
9. Refrigerate overnight and serve the next day.

You can add other vegetables to it to make this salad more colorful and vibrant.​

Created by Daniel Schneider, Electrolux Professional.

1. Using a stockpot, add the water and bring to the boil. Once the water is boiling, add the bananas and boil for 25 minutes (until the skin opens up).​
2. Set the bananas aside to cool.​
3. In a new pot, add 180g of coconut milk and reduce by 50% until thick, whisk in the green curry paste. Mix continuously for 2-3 minutes.​
4. Add all the remaining ingredients and lower the heat to medium.​
5. Peel the banana and cut it into bite-size pieces and add to the curry.​
6. Let the curry simmer gently for 15-20 minutes in order for the banana to absorb all the great flavor.​
7. Adjust the seasoning if needed, add more salt or sugar to taste.​
8. Serve with steamed rice.

You can substitute the green curry paste with yellow or red curry paste if needed.​

Created by Daniel Schneider, Electrolux Professional.

1. Using a kitchen knife, coarsely chop the almonds, the raisins, and the dates.​
2. If you choose to work with the whole banana, cut it into thin slices, then blend with a food processor or a stick blender. Otherwise, save the peel (and use it for a different recipe) and mash it with a fork.​
3. In a bowl mix the almonds, raisins, and dates with the banana pulp. Then add 40g of brans and 10g of coconut flakes. Season with a pinch of cinnamon. Mix well and let stand for a few minutes.​
4. For the crumbing, mix the brans and coconut flakes.​
5. With an ice-cream scooper or with a spoon, portion the dough into walnut-size balls and roll into the crumbling.​
6. Flatten with a spatula or by hand to 4-5mm thickness.​
7. Place on cooking tray with parchment and cook at 160°C (320°F) for 8-10 minutes.​
8. Let cool down and… Enjoy!

Created by Maximilian Zedelmeier, Electrolux Professional.

1. Using a spoon, scrape off all the remaining banana from the inside of the skin.​
2. Cut the banana peel into strips.​
3. Mix the banana peel with olive oil, smoked paprika, chili, garlic, onion, and cumin powder and mix well.​
4. Heat up a non-stick pan to medium-high and add the banana peel to it, sauté until fragrant.​
5. Add the BBQ sauce, salt, pepper, and water to it and mix well. Lower the heat to low and let the banana peels cook until most liquid is evaporated.​
6. Cut tomato, cucumber, and red onion in fine cubes and mix with the vegan mayonnaise, set aside.​
7. Separate the lettuce and keep them whole, wash and gently dry them, set aside.​
8. Once the pulled banana peels are done, assemble the taco.​
9. Lettuce Bottom – BBQ Banana Skin – Vegetable Salad – Fold – Eat.​
10. Enjoy!

Created by Daniel Schneider, Electrolux Professional.
​

1. To make the pastry, place the butter and flour in a food processor and blitz until a sandy texture forms.  
2. Blend in the sugar and then add 1 of the egg yolks.  
3. Mix until a dough forms, then shape into a disc, wrap in cling film and chill in the fridge for at least half an hour.  
4. Meanwhile, preheat an oven to 170°C (340°F). 
5. Roll out the pastry on a work surface dusted with flour and use it to line a tart tin. 
6. Line the pastry with a sheet of foil, fill the foil with baking beans or dry rice, then blind bake the case for 12 minutes. After this time, remove the beans and foil, brush the pastry with around half of the remaining egg yolk, then return to the oven for 3 minutes.  
7. Remove once again, brush with the other half of the egg yolk, then cook for a final 3 minutes.  
8. Set aside to cool while you make the filling. 
9. Pour a third of the caster sugar into a saucepan and place over medium-high heat until it melts and starts to turn golden.  
10. Add the diced banana and cook, stirring occasionally, until the fruit is caramelized. Meanwhile, mix the remaining sugar with the egg yolks and turn the oven down to 120°C (250°F). 
11. Pour the cream into the pan with the bananas and whisk until the caramel dissolves into the cream.  
12. Gradually pour the hot cream over the sugar and yolk mixture, whisking thoroughly as you do so, then pour everything into the cooked tart base until filled to the top. 
13. Cook in the oven for 18 minutes, until just set, then leave to cool before serving. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Mash the banana and fold in the remaining ingredients. 
2. Place the mixture into 10 paper muffin cases and place into a muffin tray.  
3. Bake at 180°C (355°F) for 25-30 mins. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Peel the bananas and cut them in half through the middle. Then cut into sticks 1-2 cm thick.​
2. Heat up the oil to 180°C (355°F) and deep fry the bananas until golden and crispy.​
3. Once fried, remove from the oil and season with salt (as you would do with french fries).​
4. Serve with assorted dips! 

Green bananas have little banana flavor and are perfect for this recipe. You can add any other seasonings to the fired bananas if you wish.

Created by Daniel Schneider, Electrolux Professional.

1. Mix together all ingredients for the dressing in an blender, until completely smooth and creamy. Season to taste with salt and pepper. Add more water to desired consistency. The dressing needs to be a liquid in order for the slaw to feel juicy and not too dry.
2. Trim the brussel sprouts and remove the outer leaves. Peel the carrots. Attach the mandolin blade to your food processor and run the sprouts and carrots through it. Transfer to a large bowl.
3. Add the sliced green onion, chopped herbs, chopped nuts and pomegranate seeds to the bowl. Also add the crumbled feta cheese.
4. Just before serving, pour the desired amount of dressing on top and fold thoroughly to combine. Season to taste with salt and pepper. You might want to add a splash of water if the slaw feels dry. It should be nice and juicy! Serve immediately.

1. Chop the onion, mince the garlic, and cut the zucchini into half-moons.
2. Heat 2 tbsp olive oil in a large frying pan. Lower heat to medium-low and add the onion. Cook while stirring for about 5 minutes or until translucent. Add the garlic and chili flakes and cook for another 2 minutes or so. Then add zucchini, a sprinkle of salt, and cook on a medium-high heat for about 10 minutes or until the water has cooked away and the zucchini is completely soft. Add the lemon juice and zest and season to taste with salt and pepper.
3. Meanwhile, cook the pasta according to the instructions on the packet. Drain when the pasta is still a little al dente. Transfer to the frying pan along with the basil and stir to combine. Top with grated parmesan cheese, freshly cracked pepper and drizzle of olive oil. Serve immediately.

1. Set oven to 200’C/390’F. Prick holes into the sweet potatoes, then place on a baking tray and roast for 45 min – 1 hour, or until completely soft all the way through.
2. Meanwhile, finely chop the onion, crumble the feta cheese and combine with the rest of the ingredients. Discard the lemon juice if you’re using dairy sour cream. Season to taste with salt and pepper.
3. Slice the potatoes in half and open up. Stuff with feta mash and decorate with more dill, onion and seaweed caviar. It’s also lovely to serve with green peas, avocado, and salad on the side!
4. For a completely plant-based recipe, substitute the feta for mashed chickpeas and about 1 tsp dijon mustard.

1. Peel and grate the carrot. Mince the ginger and remove the stone from the nectarine. Place in a blender and mix with the rest of the ingredients for the peanut ginger sauce until completely smooth. Set aside.
2. Slice the zucchini and cut the string beans in half. Heat a bit of oil in a frying pan and cook the zucchini and beans on medium-high heat until browned. Season to taste with salt and pepper. Set aside.
3. Cut the tofu into cubes. Again, heat a bit of oil in a frying pan and sauté the tofu until browned on all sides. Turn off the heat, add the tamari and stir to combine. Let cook for a minute or two after-heating.
4. Cook the glass noodles in salted water, according to the instructions on the packet. Drain but leave about 3 tbsp of cooking water. Add 1/2 cup of the peanut sauce (save the rest to serve on the side). Stir to combine.
5. Serve the noodles immediately, with the zucchini and string beans, tofu, sliced nectarines, and toppings such as pickled onions, fresh basil & chopped peanuts.

1. Combine all the ingredients for the sesame dip in a food processor and mix until creamy (a hand-held blender works as well). Set aside.
2. Prep all the veggies by shredding, slicing, and chopping to desired shapes and sizes. Cut the tofu into strips and fry until browned and crispy. Season to taste as you like.
3. Prep a big bowl with warm water (1/3 cold and 2/3 hot boiled water is usually a good ratio).
4. Soak one rice paper at a time, until soft yet still holding together and not too ‘wrinkly’. Transfer to a wet cutting board. Add a small amount of each ingredient, starting with the romaine lettuce. Roll up into a tight roll. Set aside and repeat with the rest of the rice papers. If you have leftover filling you can make more.
5. Serve the summer rolls with sesame dip on the side. Enjoy immediately.

1. Set oven to 225’C/435’F.
2. Crumble the tofu into a wide bowl and add minced garlic, 1 tbsp oil, tamari, vinegar, paprika powder, and pepper. Combine and set aside.
3. Halve the pumpkin lengthwise. Peel and remove seeds. Cut in half moons and spread out onto a baking tray. Drizzle with oil and sprinkle generously with salt and pepper. Roast in the oven for 10 minutes.
4. Take out the tray and add the tofu pieces, leaving any remaining marinade in the bowl. Roast in the oven for another 15 minutes, or until the tofu is generously browned and almost done.
5. Meanwhile, mix all ingredients for the green harissa in a blender.
6. Take out the tray from the oven, add sugar snap peas, and roughly chopped kale. Roast for another 5-7 minutes or until the kale is browned and crispy.
7. Before serving, decorate the tray with crumbled feta cheese, pomegranate seeds, leafy greens, and a generous drizzle of green harissa. Enjoy!

1. Rinse the lentils and place them in a small saucepan along with the bouillon. Fill up with water. Cook for roughly 15-20 minutes, or until soft but with a slight bite. Drain and let cool slightly.
2. Chop parsley and mint and add to the lentils. Also add lemon juice, balsamic vinegar, honey, salt & pepper. Stir to combine. Set aside.
3. Cut the ends off the asparagus. Heat a little butter to a skillet, then gently fry the asparagus until browned and softened. Slice the halloumi and cook in a little oil or butter until browned.
4. Arrange 4-5 asparagus on serving plates, top with the lentil salad and a few pieces of halloumi. Drizzle with a little honey on top or arrange it all on a big sharing plate. Enjoy warm.

1. Chop the leek and broccoli. Mince the garlic and chili. In a big saucepan, gently heat the oil. Fry the leek on a medium heat until translucent. Add the garlic and chili and cook for 1-2 minutes.
2. Add the broccoli, bouillon, and water so that it just covers. Let simmer for 15 minutes or until cooked through. Add the kale and cook for another 5 minutes.
3. Remove from heat and mix with an immersion blender until smooth.
4. Put back on the stove, lower heat, and add the sour cream, lemon juice, and vinegar. Season to taste with nutmeg, salt & pepper. For more heat, add dried chili flakes. Serve with black quinoa, fresh thyme, and a drizzle of olive oil.

1. In your food processor, select the rough side of your grater blade and run the zucchini through it. Transfer to a bowl and sprinkle with 3/4 tsp salt. Set aside.
2. Remove the grater and add the knife blades instead. Mix the peas and mint to a rough paste.
3. Change to grater blade again and roughly grate the halloumi. Then add the sliced scallion, rolled oats, minced garlic, salt, and pepper.
4. Whisk together the egg and corn starch until smooth, then add to the pea mixture.
5. Lastly, squeeze the water out of the zucchini and add it as well. Stir to combine.
6. Let the mixture sit for 30 minutes. Meanwhile, set the oven to 200’C/390’F.
7. Form the batter into small patties (about 2 tbsp each). Fry in neutral oil until browned on both sides (they might feel a bit loose but will set once the cheese melts). Transfer to a baking tray and roast for 10 min.
8. Serve with greek yogurt flavored with lime zest, chopped mint, salt, and pepper. Enjoy!

1. Set oven to 150’C/300’F. Halve the cherry tomatoes and place them on a baking tray lined with parchment paper. Drizzle with a little olive oil on top. Season with salt. Roast in the oven for 1 hour.
2. Cook the pearl couscous according to the instructions on the packet. It should be soft with a slight bite. Set aside and let cool slightly.
3. Meanwhile, make the pesto. Add basil, olive oil, sunflower seeds, and salt to a food processor. Pulse until you have a somewhat smooth pesto.
4. Add cannellini beans, edamame, chopped kalamata olives, finely chopped shallot, and grated parmesan to a big bowl. Also add the cooked pearl couscous, roasted tomatoes, and pesto. Fold to combine. Season with lemon juice, white balsamic vinegar, salt & pepper. Lastly, add the avocado, in cubes.
5. Serve while the salad is still a little bit warm.

1. Cut off any ugly part of the celeriac root. Then chop into 3-5 cm (1-2 inch) pieces and cook in generously salted water for about 15-20 minutes or until completely soft. Drain and discard the cooking water. Add back into the pot, along with sour cream, lemon juice, salt & pepper. Mix smooth with an immersion blender. Add a little water if it’s too thick. Set aside.
2. Clean the chanterelles and cut them into smaller pieces. Sauté in a skillet on medium heat with a little butter or oil until the excess water is gone and it has reduced to about a third. Add the sour cream, tamari, cayenne, black pepper, and salt if necessary. Cook on low heat for 2-3 minutes, just to let the sour cream melt and flavors combine. If you’re using pre-sautéed chanterelles, simply add to a heated skillet and proceed with the spicing right away.
3. Add the celeriac mash to a big bowl and make a swirl. Top with the sautéed chanterelles. Serve with thawed lingonberries, fresh parsley, and pickled cucumber.

1. Set oven to 175’C/350’F. Grease a muffin tray with coconut oil. Set aside.
2. In a food processor, mix the oats and walnuts into a coarse flour. Transfer to the bowl of your kitchen assistant, or a regular bowl if making the batter by hand. Add the rest of the dry ingredients and stir to combine.
3. Whisk the eggs until fluffy. Gradually add the olive oil while whisking vigorously. Set aside.
4. Grate the peeled carrots and the apples roughly. Add to the bowl of dry ingredients, along with the lingonberry jam and the egg mixture. Pulse on low speed until just combined, or if you’re making the batter by hand, use a spatula to carefully fold to combine.
5. Scoop the batter into your muffin tray.
6. Top each muffin with a spoonful of thawed lingonberries and chopped walnuts. Bake in the oven for about 35 minutes, or until golden and baked all the way through (you can put a stick or knife inside to check – if the stick comes out clean the muffins are done). Let cool before removing it from the tin.

In most dishes you only want to use the nice part of the asparagus. During asparagus season, I often save the ‘ugly ends’ in a container in the fridge and they sit there waiting to become a soup,” she says.

“Don’t throw away those woody ends! There is still lots of flavor in them. Make a soup, blend it and pass through a sieve to get rid of the fibers.”

1. Melt the butter in a pan. Add the onion, thyme and garlic and cook for a few minutes until softened but still bright.
2. Add the chopped asparagus and cook for 2-3 minutes.
3. Pour in the wine and cook until it has evaporated, then add the broth and let it all cook until the asparagus is soft (about 10 minutes but could be longer if the ends are really hard).
4. Blitz with a hand blender and pass through a strainer to remove the fibers from the asparagus.
5. Season with salt and pepper and a splash of lemon juice.
6. Serve in a bowl and add asparagus tips and/or other toppings of you own choice. Basil is an unexpected perfect match to the asparagus!

1. Mix the walnuts in a food processor for a few seconds into a very coarse mixture. Transfer to a large bowl.
2. Peel the beetroot and cut into smaller pieces. Also cut cheese the cheese. Add the grater blade to the food processor and roughly grate beetroot and cheese. Transfer to the bowl with walnuts.
3. Add the egg, olive oil, vinegar, cornflour, spices, and garlic. Mix with your hands to a sticky batter.
4. Form into small rolls that you flatten out slightly. Coat in sesame seeds and place on a baking tray.
5. Bake in the oven for 20 minutes at 200’C/390’F.

1. Scrub potatoes, peel carrots, and parsnips, and cut into similarly sized chunks. Cook in generously salted water for about 15 minutes or until soft but with a slight bite. Drain and set aside.
2. Chop the onion and fennel. Heat a glug of oil in a large, wide saucepan and sauté the onion and fennel on medium-low heat until translucent.
3. Add the minced garlic, fennel seeds, anise seeds, and chili flakes, and sauté for another 1-2 minutes.
4. Then add crushed tomatoes, white wine, water + bouillon (or stock), coconut milk, sugar, allspice, thyme, salt, and pepper, and bring to a boil.
5. Then add the potatoes, carrot, parsnip, and chickpeas. Let simmer for 10 minutes or longer if you have time. Taste and adjust the spices. You can add more water if you want a more soupy consistency.
6. Serve the bouillabaisse with a drizzle of olive oil, more coconut milk, or a dollop of plant-based yogurt/sour cream, a sprinkle of fresh herbs, and bread on the side.

1. Prepare by separating the aquafaba from the chickpeas from one can/tetra pak of pre-cooked chickpeas. Place in the fridge for at least an hour before using.
2. Set oven to 100’C/210’F, fan mode. Prep two baking sheets lined with parchment paper.
3. Whisk 150 ml (5 fl oz) aquafaba at high speed with an electrical whisk, preferably a kitchen assistant, for about 5-10 minutes or until you can flip the bowl upside down without the meringue falling out.
4. Gradually add the sugar while whisking. Then add corn starch, lemon juice, and vanilla. You can lower the speed somewhat to avoid the sugar flying all over the place. Then continue whisking at high speed for another 5 minutes or so, or until you have a shiny, shapeable meringue.
5. Divide between the two baking sheets. Use a spoon to form 2 large cake bottoms or 3 smaller ones. You can make a swirling pattern if you like. About 2-3 cm (1-1.5 inch) thick. Bake in the oven (fan mode) for 1.5 – 2 hours. Then turn the oven off and leave the meringue inside to slowly cool. Prepare this a day in advance if you’re in a hurry.
6. Chop up 350 g (12 oz) of the strawberries. Place in a saucepan and bring to a simmer. Mash them a little to release their juice. Let simmer for 2-3 minutes, then mix until smooth with a hand-held blender. Add the lime juice, maple syrup, salt, and corn starch while whisking. Continue whisking and simmering for about 5-8 minutes or until it has thickened somewhat. Set aside to cool (it will thicken even more once cold).
7. Assemble: Place one of the meringues on a serving plate. Spread out the cooled strawberry curd, as much as you like. Then add a layer of whipped cream. Place the second meringue on top of that, then another layer of whipped cream. Decorate with the remaining strawberries and chopped licorice dates (regular dates are fine too). Serve immediately.