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.

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.