To prepare the beans – rinse thoroughly, place in a bowl and cover with plenty of cold water.
Leave to soak overnight in fridge.
Rinse beans, drain and set aside.

Heat olive oil in a heavy based pan.
Gently saute celery and carrot until softened.
Stir through the paprika and allspice and fry until fragrant (approx 1 minute).
Add the tomato paste and cook for a further minute.

Add the soaked, raw beans to the pan with 6 cups of water.
Bring to the boil and simmer for approximately 1 – 1 1/2 hours until beans are tender.
Add more water if needed to maintain a soupy consistency.
Do not add salt at this stage of the cooking process as it can cause the outer skin on the beans to become tough.

**Note: If using canned turtle beans, skip this step. Reduce the water to 4 cups and add in at the start of Step 4. The cooked beans can be added in with the Cavolo Nero in the last 10 minutes of cooking.

Add the tinned tomato, sweet potato and swede, salt and pepper.
Bring to the boil and simmer for approximately 20 minutes until root vegetables are tender.
Add the Cavolo Nero and cook for a further 10 minutes.
Adjust seasoning as needed.

Enjoy x

Cut pumpkin into even slices, approximately 2.5 cm thickness. Keep skin on.

Combine all glaze ingredients together in mixing bowl and stir thoroughly until combined.

Coat pumpkin slices evenly with glaze and place on an oven tray (lined with baking paper).

Bake at 180°C for 30 – 40 minutes until golden brown and pumpkin is cooked through and tender.

Rinse coriander thoroughly and drain. Rinse and finely slice radishes.

Combine olive oil, lime juice and salt. Whisk until thoroughly combined.

Add dressing to salad ingredients and toss thoroughly.

Serve immediately.

Cook the soba noodles in boiling unsalted water according to packet directions.
They generally take 4-6 minutes to cook.
Drain and rinse in cold water.
Set aside.

Slice each asparagus spear into 3-4 even pieces.
Shell sugar snap peas.
Coarsely chop fresh mint and parsley.
Rinse and drain red oak lettuce and tear into small pieces.

Add asparagus and peas to boiling salted water.
Cook for approximately 2-3 minutes until tender.
Drain and rinse in cold water.
Set aside.

Squeeze the juice from half the lemon.
Add olive oil, salt, pepper and Shichimi Togarashi (if using).
Whisk to combine.

Place soba noodles, asparagus, peas, fresh herbs and lettuce in a bowl.
Pour over dressing and toss to combine.

Serve.

To prepare ‘Easy Vegetable Stock, simply chop vegetables and place with water and seasoning into a heavy based saucepan.
Bring to the boil and reduce to a simmer for 30 to 45 minutes.
Strain off liquid and set aside your stock until ready to use.

Place vegetable stock in a heavy based saucepan on high heat.

Prepare vegetables as outlined. It is great to have a mix of different textures and sizes of veggies in the soup so feel free to mix it up!

Once stock is boiling, add the celery, asparagus, beans, peas and zucchini. Cook until tender but not overcooked (2-3 minutes). You want them to still retain their color and have some firmness.
Stir in the lettuce leaves, baby spinach and parsley and remove from heat.

Ladle into bowls and garnish with some sliced spring onion. Drizzle with extra virgin olive oil and serve.

Remove broad beans from their pods.
Pour one litre of water into a saucepan with a pinch of salt. Bring to the boil.
Add the broad beans and simmer for 2 minutes.
Remove from heat, drain and rinse with cold water.
Allow broad beans to cool and then discard their tough outer skins (to do this, gently squeeze until the inner green bean pops out)

Juice the half lemon and finely chop the fresh herbs.

Combine broad beans, lemon juice, salt and pepper, herbs and extra virgin olive oil.
Using a food processor or stick blender, pulse – until ingredients come together but retain a coarse texture.

Serve.

Finely dice the carrots, celery, mushrooms and zucchini.
Place in a frying pan over medium heat.
Add extra virgin olive oil to the pan and saute until soft.
Rinse and drain the red kidney beans.
Add kidney beans, diced tomato, paprika, chipotle, coriander, sea salt and cracked pepper to pan.
Bring up to a simmer and cook for approximately 10 minutes until mixture thickens slightly.
Stir through baby spinach leaves.
Pour into a casserole or deep pie dish.
Peel and chop potatoes and sweet potato.
Place potatoes and sweet potato in a pot of cold water with pinch of salt.
Bring to a boil and cook until tender (approximately 10 – 15 minutes).
Mash potatoes and sweet potato thoroughly with 1tb of extra virgin olive oil and salt and pepper to taste.
Using a fork, spread mash mixture over the vegetable and bean mix.
Bake in oven at 180ºC for 45 minutes or until heated through and topping is slightly crispy.

Note: Chipotle in Adobo is a Mexican ingredient that is a dried, smoked jalapeno chilli in a sweet and tangy red sauce.
It has a deep, smoky flavor. It is readily available in most supermarkets and delicatessens. I usually include a small amount of both the chilli and the sauce in the recipe.

Food sensitivity info: Chipotle in Adobo often contains a small amount of soybean oil and onion, so if you are sensitive to either of these, you can omit this ingredient entirely. Another option is to substitute the paprika with smoked paprika, to add a smoky flavor to the dish.

Cube pumpkin, fennel, eggplant and zucchini and place in a baking dish.
Rinse and drain pearl barley, add to pan with diced tomato.
Place whole spring onions and garlic cloves around vegetables.
Combine water, tomato paste, paprika, lemon juice, sugar, curry powder and salt in a bowl.
Pour mixture over vegetables. Drizzle extra virgin olive oil over the top.
Cover with a lid or baking paper and bake for 1 hour and 45 minutes at 170°C/ 345°F
Remove lid and bake for extra 15 minutes.

Spring onion and garlic may be removed before serving if you are sensitive to these.

Serve with steamed greens.