Alfie Cooks

1: Slice 2 brown onions, add to a pan with some butter, oil, and a pinch of salt. Cook on low heat for 20-30 mins, deglazing the pan with some water when it catches.

2: In a bowl, mix the caramelised onions with 200g sour cream/cream cheese, 1 clove minced garlic, a handful of chopped chives, and pickles. Season with salt, pepper, and lemon juice. Serve with a drizzle of olive oil, more caramelised onions, chives, and smoked paprika.

3: For the Speedy Olive Salsa, finely chop a jar each of sun-dried tomatoes, artichokes, roasted red peppers, and olives. In a bowl, combine with a tin of sweetcorn, 1 diced red onion, and a large handful of chopped parsley. Season to taste with salt, pepper, and lemon juice, finishing with olive oil.

4: For the Creamy Shredded Sprout Slaw, shred a bag of Brussels sprouts. In a bowl, add a large pinch of salt, juice of a lemon, and a drizzle of olive oil. Massage well to soften the sprouts.

5: Add a dollop of mayo, 1 tsp dijon mustard, 1 minced garlic clove, 1 tbsp tahini, and 2 tbsp nutritional yeast (if desired). Finish with lemon zest and black pepper.

6: For the homemade chips, slice tortilla wraps into triangles, drizzle with olive oil, season with salt and pepper, and mix well. Air fry or bake at 180 degrees Celsius for around 10 minutes, or until crisp.