Potato tikki with almond-coriander chutney

20 minutes

Sweet potato with orange and avocado

30 - 40 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Chickpea recipes

Chickpea curry

25 minutes

Sauce recipes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

10 minutes

Summer berry and granadilla tart

15 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

Fruity dessert

Plum custard puddings

25 minutes

Cheesy quesadillas with guacamole

20 minutes

Mini Yorkshire puddings

30 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Battered and

Tempura celery leaves

15 minutes

Tempura celery leaves

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

100 g rice flour
1 cup soda water
1 T tandoori spice
1 free-range egg white
24 celery leaves

For the Tandoori salt, mix:

7 T Maldon salt
1 t Tandoori spice

Method

Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.

Pick the celery leaves so they have just a small piece of thin stalk attached.

Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.

Mix the salt and spice and use to dust the crispy leaves

Spinach lasagne

Air-fryer nachos

Home-made chips

Potato tikki with almond-coriander chutney

Sweet potato with orange and avocado

Baked butternut and sage on polenta crust

Chickpea curry

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Summer berry and granadilla tart

Mexican-style black bean soup with feta salsa cruda

Plum custard puddings

Cheesy quesadillas with guacamole

Mini Yorkshire puddings

Spicy Mexican red kidney bean soup with chunky guacamole

Tempura celery leaves

Tempura celery leaves

Ingredients

Method