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Cut and boil your broccoli for roughly 10-15 minutes, until it's slightly soft, drain then leave one side.

Drizzle some oil on baking paper and sprinkle on some seasoning. lused oregano, garlic, pepper, salt, cumin, paprika and all purpose seasoning. Also add parmesan.

Place the broccoli on top and smash it! Use something flat, I used the bottom of the glass. Add extra parmesan and seasoning.

Cook in the oven or air fryer at 185°C

for about 15-30 minutes depending on how much you've cooked. You want to cook them so they are just slightly crispy and to your liking. So keep an eye on it while it's cooking.

Remove from the tray and add as a side or eat on its own

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One pan Mediterranean Rice

Ingredients:

1 cup rice

1 can butter beans rinsed and drained

1 tbsp minced garlic

1 cup sliced italian olives

1 cup sliced cherry tomatoes

1 cup chopped sundried tomatoes

2 cups chopped spinach

1 10oz jar marinated artichoke hearts

Parsley for garnish 1/2 lemon juiced

1/2 cup coconut milk

2.5-3 cups water

1 tsp salt

1/4 tsp pepper

Garnish: vegan feta + parsley

Mix all together in a casserole dish making sure the rice is covered well. Bake for 40 min or until rice is cooked at 400 F

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Ragu alla bolognese

For the sauce:

2 onions (I used a Tropea), diced

2 stalks celery, diced

2 small cqrrots, diced

3 small garlic cloves, minced

Bunch of thyme

2 bay leaves

Glass of white wine (use splash of vinegar as alternative for alcohol free)

500g beef mince

500g pork mince

2 thick slices pancetta, sliced

1 tbsp tomato paste

1/2 cup milk

Rind of Parmesan

1 litre beef stock (and extra for topping)

1. Fry pancetta until golden, set aside.

Then sear the beef and pork mince is in batches until browned, set aside.

2. Into same pan sauté the onion, celery and carrot for 5-10 mins. Add garlic and cook for few more minutes. Add the wine and cook until mostly evaporated.

Add the thyme and bay leaves, then stir in the tomato paste.

Add the meats back into the pan, top with the stock, add the milk and Parmesan rind then cover and place into 140 C oven for 3-4 hours until reduced and thickened. The flavours will be RICH and delicious. Check every 1 hour and top up with stock if needed. Goes well with fresh pasta

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