Cottage Cheese with Cinnamon and Mustard

Purple sprouting broccoli 350 g 1 tablespoon extra virgin olive oil 2 garlic cloves, crushed or finely chopped 12 lemon juice seasoned with salt and pepper

2 pounds sharp cheddar cheese, cubed, at room temperature 8 ounces blue cheese, crumbled, at room temperature 1 cup butter, softened 1 cup stout beer, at room temperature 4 tablespoons Worcestershire sauce 4 teaspoons white wine vinegar 2 garlic clove, minced 2 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon cayenne pepper, or to taste Crackers and rye bread, for serving

Fried Tofu1 block (12.3oz or 350g of extra firm) tofu 1/2 cup cornstarch 2 tsp Tikka Masala spice 1-2 eggs 1/2 cup panko flakes or bread crumbs Vegetable oilSesame-Soy Dipping Sauce1/4 cup low-sodium soy sauce 1 tsp rice wine vinegar 1 tsp sugar 2 tsp sesame oil 3 cloves garlic – minced 1 red chili pepper 1 spring onion – chopped sesame seeds

Cauliflower Butter Onions Cumin salt pepper curry spice (if desired) crushed garlic (if desired)

Kale leaves Olive oil Kosher salt Smoked paprika (or regular paprika) Garlic powder Ground black pepper Cayenne pepper

Italian light or dark bread (ciabatta) avocado cured salmon salmon salmon pepper lemon juice olive oil cherry tomatoes

cauliflower (cauliflower) wheat flour cream eggs garlic baking powder ground paprika powder fresh dill salt ground black pepper plant oil