Season 1

Simon shares his recipes for crispy eggplant tacos, banana bake treats, potato rotti, and a fresh soba noodle salad.

Simon shares his recipes for a baked dessert with a twist, golden fried tempeh with satay and bok choy, and the perfect momo.

Simon prepares a hearty Spanish casserole, a fresh coconut and mushroom soup, sago pudding, and slow-baked sweet potatoes.

Simon shares his recipe for his summer salad with roasted radishes, mushroom and leek potato pie, and walnut ragu.

Simon shares his recipes for coconut ice-cream with bananas and caramel, mini pizzas and roasted eggplant tahini with tomato foam.

Simon serves up an apple and rhubarb crumble with an earl grey twist; Toby shares his recipe for a cauliflower steak.

Simon shares his recipe for Szechuan and chilli tofu, spinach pancake, vegetarian kebab and roasted cauliflower soup.

Simon shares his recipes for hemp burgers, an Asian-style guacamole dip and a decadent sweet chocolate tart.

Simon whips up the fluffiest hummus to go with his fresh falafels; Alice shares her recipe for chai-spiced granola.

On the menu are Vietnamese-styled chilli pancakes, arepas with stuffed avocados, and a pineapple and coconut tropical dessert.

Simon cooks some crispy bean empanadas, creates a fresh tomato salad with plant-based feta, and speaks to Tim about healthy homemade pizza.

Simon tries to get maximum flavour out of wilted vegetables and creates a sofrito with a twist; Tony creates banana, walnut and chia bread.

Simon shares the secret to the creamiest pasta without cream, creates a steamed radish cake, and makes a sweet treat for apple farmers.

Simon shares his recipes for tempeh wrap and lasagne with mushroom ragu; Nadia Fragnito creates tiramisu in a cup.

Simon prepares an easy cafe-style breakfast without eggs, and hunts down some of the best peaches in the country.

Simon visits olive grove to cook up a vegetable delight. Recipes include a cucumber salad, a hearty stew, and a spin on traditional Southern fried drumstick.

Simon creates an exciting main course using cauliflower; Walleed Rasheed creates pistachio and custard filo tarts.

Simon whips up a deep fried broccoli po' boy, spicy beetroot harissa, and his best ever vegetable stock; Tobie Puttock prepares rigatoni with kale sauce.

Simon creates a dish with baked rice and Mediterranean vegetables; Lynton Tapp cooks some corn and zucchini fritters.

Fried gochujang glazed eggplant in lettuce cups with yuzu cream; confit garlic with slow braised leeks.