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Seared tuna sashimi with avocado salad recipe
 A Scandi take on sushi using lightly seared tuna served with a spicy salsa. An easy but impressive starter. 500g/1lb 2oz fresh tuna loin (sushi grade)2 tbsp olive oil100g/3½oz pine nuts4 avocados, peeled and chopped1 bunch coriander, roughly chopped5 drops sesame oilsea salt and black pepper 500g/1lb 2oz fresh tuna loin (sushi grade) 2 tbsp olive oil 100g/3½oz pine nuts 4 avocados, peeled and chopped 1 bunch coriander, roughly chopped 5 drops sesame oil sea salt and black pepper 50ml/2fl oz soy sauce1 lemon, juice only1 jalapeño chilli pepper, thinly sliced 50ml/2fl oz soy sauce 1 lemon, juice only 1 jalapeño chilli pepper, thinly sliced Method Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside).Slice the tuna as thinly as possible and lay out the slices on a serving dish.Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Slice the tuna as thinly as possible and lay out the slices on a serving dish. Slice the tuna as thinly as possible and lay out the slices on a serving dish. Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. Recipe tips Make sure your knife is extremely sharp before slicing the tuna.
Vegan apple crumble recipe
 This vegan apple crumble is dairy-free but you won’t miss the butter: juicy raisins add a burst of sweetness to the soft apple filling, and pecan nuts make the topping extra crunchy. Each serving provides 322 kcal, 3.5g protein, 52g carbohydrates (of which 36g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.2g salt. 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes½ lemon, juice only1 tsp ground cinnamon1 tsp ground ginger80g/2¾oz light brown sugar2 tbsp plain flour70g/2½oz raisins 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes ½ lemon, juice only 1 tsp ground cinnamon 1 tsp ground ginger 80g/2¾oz light brown sugar 2 tbsp plain flour 70g/2½oz raisins 50g/1¾oz pecan nuts, roughly chopped100g/3½oz plain flour50g/1¾oz rolled oats80g/2¾oz light brown sugar80g/2¾oz vegan margarine, cut into small cubes 50g/1¾oz pecan nuts, roughly chopped 100g/3½oz plain flour 50g/1¾oz rolled oats 80g/2¾oz light brown sugar 80g/2¾oz vegan margarine, cut into small cubes Method Preheat the oven to 220C/200C Fan/Gas 7.Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes.Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs.Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft.
Vegan banana bread recipe recipe
 Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt. 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork100g/3½oz soft light brown sugar300g/10½oz self-raising flour100g/3½oz sultanas50g/1¾oz shelled pecan nuts, chopped (optional)1 tsp ground mixed spice1 tsp baking powder150ml/5fl oz sunflower oil, plus extra for greasing 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork 100g/3½oz soft light brown sugar 300g/10½oz self-raising flour 100g/3½oz sultanas 50g/1¾oz shelled pecan nuts, chopped (optional) 1 tsp ground mixed spice 1 tsp baking powder 150ml/5fl oz sunflower oil, plus extra for greasing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.
Vegan chocolate and nut cookies recipe
 These vegan chocolate chip cookies are easy and delicious. Quick, easy and dotted with macadamia nuts. 100g/3½oz self-raising flour55g/2oz golden caster sugar55g/2oz soya margarine50g/1¾oz dairy-free dark chocolate (70% cocoa solids), broken up into small chunks50g/1¾oz macadamia nuts, halved 100g/3½oz self-raising flour 55g/2oz golden caster sugar 55g/2oz soya margarine 50g/1¾oz dairy-free dark chocolate (70% cocoa solids), broken up into small chunks 50g/1¾oz macadamia nuts, halved Method Preheat the oven to 190C/170C Fan/Gas 5.Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts.Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly.Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork.Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts. Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts. Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly. Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly. Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork. Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork. Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack.
Vegan pastry recipe
 With just three store cupboard ingredients, you can make this cheap and easy vegan pastry in no time at all. This dough provides 949 kcal, 15g protein, 116g carbohydrate (of which 1g sugars), 46g fat (of which 6g saturates), 6g fibre and 2.5g salt. 150g/5½oz plain flour, plus extra for rolling½ tsp fine sea salt50ml/2fl oz sunflower oil 150g/5½oz plain flour, plus extra for rolling ½ tsp fine sea salt 50ml/2fl oz sunflower oil Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned.
Vegan coconut macaroons recipe
 These vegan coconut taste bombs are also good for gluten-free and dairy-free diets. One macaroon provides 55 kcal, 0.7g protein, 3g carbohydrate (of which 1.8g sugars), 4.5g fat (of which 4g saturates), 1.3g fibre and 0.1g salt. 80g/2¾oz desiccated coconut125ml/4½fl oz full-fat coconut milk1 tbsp coconut flour2 tbsp maple syrup½ tsp vanilla extractpinch salt 80g/2¾oz desiccated coconut 125ml/4½fl oz full-fat coconut milk 1 tbsp coconut flour 2 tbsp maple syrup ½ tsp vanilla extract pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly.Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges.Remove from the oven and set the macaroons aside to cool completely, then enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges. Remove from the oven and set the macaroons aside to cool completely, then enjoy. Remove from the oven and set the macaroons aside to cool completely, then enjoy. Recipe tips These macaroons keep well in an airtight container in the fridge for 24 hours.
Vegan chocolate fudge icing recipe
 Just because you’re avoiding dairy, doesn’t mean you don’t get the pleasure of irresistible chocolate fudge icing on your cakes. By Charlotte O'Leary Shopping list Ingredients 55g/2oz soya margarine3 tbsp soya milk200g/7oz icing sugar30g/1oz cocoa powder 55g/2oz soya margarine 3 tbsp soya milk 200g/7oz icing sugar 30g/1oz cocoa powder Method Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Stir well until the icing is smooth and glossy.Remove it from the heat and let it cool completely, then use to ice your cake. Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Stir well until the icing is smooth and glossy. Stir well until the icing is smooth and glossy. Remove it from the heat and let it cool completely, then use to ice your cake. Remove it from the heat and let it cool completely, then use to ice your cake. Related recipes Flourless chocolate cake. By Sarit Packer and Itamar Srulovich Dairy-free chocolate recipes (25) Basic buttercream icing buttercream icing recipes (4) How to make icing. By Stacie Stewart buttercream icing recipes (4) Swiss meringue buttercream. By Lily Vanilli buttercream icing recipes (4)
Red lentil soup recipe
 Hearty, filling and comforting - this red lentil soup is healthy, low fat and a perfect vegetarian soup for a cold winter's evening. Each serving provides 347kcal, 8g protein, 28g carbohydrate (of which 15g sugars), 21g fat (of which 15g saturates), 9g fibre and 1.9g salt. 55g/2oz unsalted butter1½ tbsp grated fresh ginger¼ tsp each ground allspice, ground cumin, and chilli powder½ tsp each curry powder and ground coriander2 onions finely chopped1 parsnip, chopped1 stick celery1kg/2¼lb carrots, sliced85g/3oz split red lentils, rinsed25g/1oz long-grain rice1.7 litres/3 pints vegetable stock400ml/14fl oz tin coconut milk2 tbsp fresh lime juice3 tbsp chopped coriander 55g/2oz unsalted butter 1½ tbsp grated fresh ginger ¼ tsp each ground allspice, ground cumin, and chilli powder ½ tsp each curry powder and ground coriander 2 onions finely chopped 1 parsnip, chopped 1 stick celery 1kg/2¼lb carrots, sliced 85g/3oz split red lentils, rinsed 25g/1oz long-grain rice 1.7 litres/3 pints vegetable stock 400ml/14fl oz tin coconut milk 2 tbsp fresh lime juice 3 tbsp chopped coriander Method Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Recipe tips Fry the spices in oil instead of butter to make this a delicious vegan soup.
Lentil salad with beetroot and goats' cheese recipe
 This lentil salad is healthy, luxurious, but best of all, it’s quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats’ cheese. ½ x 400g tin small green lentils, drained and rinsed2 tsp olive oil1 tsp wholegrain mustard½ bag mixed salad leaves (about 60g)100g/3½oz vacuum-packed cooked beetroot, quartered50g/1¾oz soft goats’ cheese, sliced salt and freshly ground black pepper ½ x 400g tin small green lentils, drained and rinsed 2 tsp olive oil 1 tsp wholegrain mustard ½ bag mixed salad leaves (about 60g) 100g/3½oz vacuum-packed cooked beetroot, quartered 50g/1¾oz soft goats’ cheese, sliced salt and freshly ground black pepper Method Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard. Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Recipe tips On hot days, use a sachet of pre-cooked lentils and eat at room temperature.