This week's recipes

Creamy sweetcorn & lentil chowder with preserved lemon and crispy potato skins

Tofu gyro, sundried tomato hummus, Brussels sprouts and olives

Taco salad with garlic roast peppers, spiced beans, avocado and fermented chili salsa

Beetroot, tabouleh and green apple with turmeric yoghurt and dukkah

Mediterranean kΕ«mara with roast chickpeas, parsley, tomato salsa, and tahini