How To Make The Most Of Basil

Cook the pasta as per pack instructions. Drain and set aside.

To make the pesto, add all the ingredients to a food processor and blitz to a paste. Transfer to a jar.

To cook the veg, add the oil and courgettes to a frying pan and fry until soft. Season.

To serve, toss 3-4 tbsp of the pesto into the cooked pasta. Add the courgettes. Top with toasted walnuts, a sprinkle of sea salt and a drizzle of olive oil.

Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.

Add a little oil to the base of a non-stick small frying pan. Add ¼ cup of the batter to the pan and swirl around the bottom so you get an even crepe.

Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.

Flip and cook on the other side for 30 seconds to a minute.

Remove from the pan and place on and cover with a clean cloth to keep warm.

Repeat the process with the rest of the batter.

Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly. Turn off the heat and season well.

To make the pesto, add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the tahini dressing, add all the ingredients to a mini chopper and blitz. Or crush the garlic in a pestle and mortar, then add all the ingredients to a jar and shake to combine.

Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.

To make the risotto, add the oil to a large pan (with a lid) on a low-to-medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.

Add 1 cup of stock at a time until all the liquid is absorbed. Halfway through, add in the fresh tomatoes and sun-blush tomatoes.

When the stock is absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt and nutritional yeast. Stir to combine.

Finally fold half the roast cherry tomatoes through the rice.

To make the pesto, add all the ingredients to a food processor and blitz to combine.

To serve, top the risotto with the remaining roast tomatoes, the pesto, toasted pine nuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.

Heat 5 tbsp of the oil in a large frying pan and fry the aubergines, in batches, until lightly golden on the outside and soft all the way through. As each batch is done, place on kitchen paper to absorb the excess oil.

Heat the remaining olive oil in a pan, add the sliced garlic and cook gently until softened. Add the tomatoes, bring to the boil and simmer until reduced by half. Season to taste. Cut the fried aubergines into strips 2cm thick and add to the tomato sauce with the basil, dried chilli and some seasoning.

Cook the tagliatelle in a large pan of boiling salted water for about 3 minutes, until al dente (or cook according to the packet instructions for dried tagliatelle). Drain, reserving a little of the cooking water, and add to the sauce. Toss well, adding a couple of spoonfuls of the pasta water to loosen the sauce if necessary, and cook gently for a couple of minutes. Serve with the grated pecorino and some black pepper.

First make the pesto. In a pestle and mortar, crush the garlic with ½ a tsp of sea salt to a smooth paste. Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tbsp of water and emulsify, then add the parmesan cheese. Finally, slowly work in the olive oil.

Cook the pasta with the courgettes in a large pot of boiling salted water for about 3 minutes – the pasta should still have a bite.

Meanwhile, warm half the pesto in a frying pan. Using tongs, lift the pasta and courgettes from the water and add to the frying pan. Toss with the pesto and add 2-3 tbsp of the pasta water to loosen the sauce so it coats the pasta strands.

Check the seasoning and serve with the remaining pesto on top.

Lightly crush the lemongrass with a heavy knife or rolling pin. Heat the oil in a pan and add the laksa/red Thai curry paste along with the turmeric and crushed lemongrass. Cook for around 5 minutes.

Add the stock and coconut milk, bring to the boil and reduce until it reaches a light creamy consistency. Add the gyoza and cook for around 5 minutes until cooked through.

Stir in the rice noodles and cook for a further 3 minutes.

Add the beansprouts, the lime juice and the fish sauce.

To serve, divide between the bowls and top with coriander, Thai basil, fresh and sliced red chilli.

Combine the cordial, lime juice and three fresh blackberries in a glass.

Add the basil leaves and muddle together to release the aromatic flavours.

Add rum and stir gently.

Fill the glass with crushed ice, top with soda and stir. Add more crushed ice to top.

Garnish with fresh basil.