• In a large bowl, mix the flour, salt, yeast, and 1 egg.
• Add the melted, but not hot, butter.
• Crumble the cheese and mix with the other ingredients.
• Knead until you get a homogeneous dough.
• Preheat the oven to 200 °C/390 °F and line a baking sheet with parchment paper.
• Roll out the dough into a 1cm (~1/3 inch) thick sheet. Then cut the pretzels using a pretzel cookie cutter or mold, or by cutting long strips and shape the pretzels by hand.
• Top each pretzel with egg wash, sesame seeds and optionally add extra grated cheese. Bake at 200°C/390°F for 8-9 minutes or until golden brown.
• You can store them in a glass jar or zip lock bag after cooling.

• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
  
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
  
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!

• Use a sharp knife to remove the casing from the sausages and finely chop the meat inside.
• In a large bowl, combine the sausage meat, pepper, apple sauce, and sage leaves. Mix well.
• Transfer the mixture to a piping bag.
• Place a sheet of puff pastry on your work surface with the long side facing you.
• Spread half of the sausage mixture down the center of the pastry and brush the surface with the egg yolk.
• Fold the bottom part of the pastry over the sausage mixture, pressing firmly to seal. Trim any excess dough.
• Cut the rolled pastry into 9 equal pieces and press the edges with a fork to seal.
• Brush the tops with egg yolk and sprinkle with poppy seeds.
• Repeat the process with the second sheet of puff pastry.
• Place the rolls in the air fryer and bake at 180°C/356°F for 20 minutes. Alternatively, you can bake the rolls in the oven.

For the chocolate bites:

• In a bowl, combine the yogurt, almonds, blueberries, shredded coconut, and honey, mixing with a spatula or spoon.
• Line a baking tray with parchment paper, take 1 tablespoon of the mixture, and place it on the tray.
• Repeat this process for the remaining mixture and place the tray in the freezer for 3 hours.

For the chocolate coating:

• In a bowl, combine the chocolate and sunflower oil, cover with plastic wrap, and melt in the microwave. Alternatively, melt the chocolate using a double boiler.

For the assembly:

• Remove the chocolate bites from the freezer and dip them in the melted chocolate.
• Place them back on the tray and let them sit until the chocolate hardens.
• Serve the chocolate bites immediately.

• Soak the lentils in a bowl for 12 hours.
• Preheat the oven to 170°C/340°F, on convection mode.
• In a food processor, blend the lentils with the water, paprika, salt, and pepper. Transfer the mixture to a bowl, add the cornmeal and cornstarch, and mix until a pliable dough forms.
• Take 40 g (1 ½ oz) of the dough and shape it into a ball. Press gently in the center, place a piece of mozzarella inside, and reshape it into a ball. Roll the croquette in a small bowl with sesame seeds until completely coated, then place it on a baking sheet lined with parchment paper. Repeat the process for the remaining croquettes.
• Bake in the oven for 15-20 minutes, let them cool slightly, and serve.

• Sift the flour, salt, baking powder, baking soda, and cumin together in a bowl.
• Once sifted, stir in the oregano and basil. Add the cold butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Alternatively, you could use a food processor on pulse for this step.
• Mix together the pumpkin purée and buttermilk, and using a fork, incorporate it into the flour mix taking care not to overmix.
• Once the dough comes together, place it in the refrigerator for about 30 minutes.
• Meanwhile, chop the sundried tomatoes into a fine paste. You might need 1-2 teaspoons of olive oil to get a smooth consistency. Set aside.
• Remove the dough from the fridge and place it on a lightly floured surface.
• Using a rolling pin, roll the dough into a rectangle ½ inch (~1 ½ cm) thick. Spread the sundried tomato paste over the dough and sprinkle with walnuts.
• Starting at one end, roll the dough into a log and the cut in 8 equal pieces.
• Place the pieces in a deep baking dish lined with parchment paper (an 8- or 9-inch or 20 cm cake tin does the job well), brush the top with heavy cream and bake in a preheated oven at 220° C/430° F for about 18-20 minutes.

For the zucchini bread:

• Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
• In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
• Pour the mix in a bowl and add the flour, baking powder, baking soda and spices. Mix just until the dough starts to come together then add the crumbled feta cheese, grated parmesan, chopped chickpeas and the remaining grated zucchini.
• Continue mixing until the dough forms but don’t over mix. It should be slightly sticky. Place in a loaf tin lined with parchment paper and brush the top with heavy cream or melted butter.
• Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.

For the garlic labneh:

• In a bowl, mix together the yogurt and salt. Place a cheese cloth over a strainer and put the strainer over a bowl large enough to collect the strained liquid. Pour the yogurt into the cheese cloth and leave in the fridge at least overnight, preferably 24-48 hours.
• When ready, add the garlic and serve with the zucchini bread.

For the mayonnaise:

• In a bowl, combine the mayonnaise, yogurt, garlic, paprika, and coriander. Mix with a whisk and set aside.

For the corn:

• Brush the corn cobs with olive oil and sprinkle with salt and pepper. Place them in the air fryer at 200° C/390° F for 12 minutes.
• Once ready, remove the corn from the air fryer and, after they cool slightly, brush them with the mayonnaise using a brush.
• Serve the corn with Parmesan, hot sauce, lime, and extra coriander.

For the muffins:

• Preheat the oven to 180°C/356°F.
• With an electric mixer, whisk the eggs with the sugar and vanilla extract until doubled in size. Then slowly pour in the cooled melted butter.
• Sift together the flour, baking powder, baking soda, salt, ground ginger and cinnamon.
• Fold the flour mix into the egg mixture. Don’t over mix. Lastly, add the grated beetroot and ginger, mixing just enough to fully incorporate.
• Line a cupcake pan with your choice of cupcake liners or butter and flour each mold. Then, using an ice cream scoop, place 1 scoop of batter in each one.
• Bake for about 18-20 minutes or until a skewer comes out clean. When baked, remove and let cool completely on a wire rack.

For the maple glaze:

• In a small saucepan, put the maple syrup, heavy cream, and brown sugar.
• Bring to a boil and let simmer on a medium-low for about 10 minutes, mixing every now and then to avoid sticking to the bottom.
• If you have a kitchen thermometer, the temperature should reach around 110° C/230° F. Without one, it's done when it's become the thickness of sour cream.
• Let cool slightly and then drizzle generously over the muffins. Sprinkle with some chopped walnuts.

• In a large saucepan, cook the cauliflower until soft and the florets are easy to pull apart (at least 15 minutes).
• Drain the cauliflower well as follows: place the cauliflower in a clean cloth and squeeze firmly enough to get all the liquid out. If the cauliflower is cooked well enough, the florets will come apart easily, like crumbly dough.
• Add crumbled or grated cheese and mix. Squeeze gently with your hands, as you would a dough.
• Divide the dough in two (if you want to make 2 smaller pizzas, if not you can use it all for one pizza).
• Spread the dough into circles on a baking pan lined with parchment paper. Press gently on the edges to get rid of any small cracks.
• Bake for 15-20 minutes at 200 ºC/390 °F in a preheated oven.
• Once golden and brown, remove the pizza crust from the oven and add the toppings: tomato sauce, mozzarella, mushrooms and basil.
• Bake for another 10 minutes at 200ºC/390°F or until the mozzarella has melted.
• Allow to cool for 3-5 minutes before slicing, the slices will still be slightly soft but will harden as they cool.

• Mix the mashed potato, egg, mozzarella, salt, thyme, and flour in a bowl until you get a homogeneous mix similar to a crumbly dough.
• With slightly wet palms, shape balls 3-4 cm (1-1½ inches) in diameter.
• Roll each ball in the breadcrumb and place it on a baking pan lined with parchment paper.
• Bake for 25-30 minutes at 190 °C/375 °F or until crisp and brown on the outside.

For the crunch layer:

• Mix all the ingredients together and place them on a tray. Bake in a preheated oven at 180 °C/356 °F for 10 minutes. Let cool completely.

For the cream:

• Pour the condensed milk in a bowl and add the lemon juice and vanilla extract. Whisk until it starts to thicken. Set aside for 15 mins. As it sits, it thickens more.
• In another bowl, mix the cream cheese until smooth. Fold in the sweetened condensed milk mixture. Set aside for another 15-20 minutes to allow it to thicken more.

For the whipped cream:

• Whip the cream, sugar and vanilla until it forms stiff peaks. Place in the fridge until assembly.

Assembly:

• In a cup of your choice, add about 4 tablespoons of crunch mix, cover with fresh blueberries, add cream and top with whipped cream. You should end up with 6 lemon blueberry cups. Refrigerate for about 2 hours. Serve cold.