Dressings & condiments

2-3 parts oil - I usually use olive oil. I feel like I should use flaxseed but it smells fishy.

1 part vinegar - white, balsamic, apple cider, go nuts

pinch of salt and pepper

Whisk or shake it all together so it emulsifies a bit. Chuck it on your salad.

2-3 parts oil - I usually use olive oil. I feel like I should use flaxseed but it smells fishy.

1 lemon juice - or lime or orange??

pinch of salt and pepper (pepper is lovely with orange)

Whisk or shake it all together so it emulsifies a bit. Chuck it on your salad. Taste and adjust.

1/2 clove garlic pounded to a paste with some salt

2 tbsp tahini

1/2 lemon squeezed

maybe some water if you want to thin it out

mix it all up.

Add a big bunch of pasley to make it a green tahini sauce

Another one from amazing Hetty McKinnon, this time out of her book 'Family'.

3 tbsp miso paste

1 tbsp toasted sesame oil

1 tbsp mirin

1 tbsp sesame seeds

1 tsp sugar

pinch of salt

Whisk it all together with a couple of tablespoons of water until you get the consistency of pouring cream. I love this on steamed veggies.

Lovely with sweet roasted veggies and some sort of creamy cheese. Also good dolloped on to some chick peas, butter beans or canellini.

• 1 clove garlic

• big pinch salt

• 2 big handfuls of fresh flat-leaf parsley

• 1 handful of fresh mint

• 2 tbsp of capers

• 2 tsp Dijon mustard

• 1 tbsp red wine vinegar

• 4 tablespoons really good extra virgin olive oil

Bash up garlic and salt in a mortar and pestle. Bash in parsley, mint and capers. Mix mustard, vinegar and oil through. Season to taste.

Zhoug makes anything into a party. Put some on grains, roast or steamed veges, salad or bread. It's incredible. Chuck it all in the food processor and blend into a paste. Will last about a week in the fridge.

35g coriander

20g parsley

2 green chillies

½ tsp ground cumin

¼ tsp ground cardamom

⅛ tsp sugar

¼ tsp salt

2 garlic cloves, crushed

3 tbsp olive oil

2 tbsp water

Great with carrot, radish, cabbage and sesame seeds.

1 tsp soy sauce

1 tsp wasabi

3 tbsp rice wine vinegar

1 tbsp sugar

1 tsp sesame oil

Mix well.

250g good-quality sea salt (unfortunately table salt doesn't work well)

8 lemons (depending on the size of your jar)

Take a 1.5 litre sterilised jar and place a couple of spoons of sea salt in the bottom. Wash the lemons and cut into quarters. The amount you will need will depend on the size of your jar. Pack the lemons in layers, sprinkling a generous film of sea salt between each layer. Push the lemons down to ensure they are packed closely. Finish with a layer of salt before closing the jar. Keep in a cool, dark place. The lemons should be submerged in juice after a few days - they are ready in a week, but will be better after a month. They keep for up to year and don't require refrigeration.

This is a riff on cashew cheese, this can be eaten in nut free environments such as school. Pepita's are much cheaper than cashews, contain less than half the fat and a tiny bit more protein. This can be eaten as a dip or spread or in place of cheese on a dish when you want some salty creaminess. The nutritional yeast is one of the only places you’ll find b12 if you’re a vegan.

1 cup Pepitas soaked 3-24 hours

1-2 cup water

2 tbsp nutritional yeast

Salt to taste

1-2 tbsp vinegar

Drain and blend the soaked pepitas with the other ingredients plus 1/2 cup water. Store in the fridge for up to a week or in the feeezer for up to 3 months.

This magic mixture is from the phenomenal canteen at our school. It's almost criminal that the kids eat so well.

3/4 cup white wine vinegar

1/4 cup white vinegar

2 tbsp sugar

1small tbsp salt

1 cup water

Put this mixture into the microwave (or a little pot) and mix it all up. Put any veges in and maybe give them a little massage. This will live happily in the fridge for a week or so in a covered jar.