Alfie Cooks

1: For the caramelised onion dip, slice 2 large brown onions, add to a pan with butter, oil, and a pinch of salt. Cook on a low heat for 20-30 minutes, deglazing the pan with a splash of water when it catches.

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

3: For the salsa, finely chop sun-dried tomatoes, artichokes, roasted red peppers, and olives. Add to a mixing bowl with sweetcorn, 1 diced red onion, and chopped parsley. Season with salt, pepper, and lemon juice, then add olive oil.

4: For the slaw, shred 1/2 a cabbage, then add salt, lemon juice, and olive oil to a mixing bowl. Massage the cabbage to soften it. Add mayo, dijon mustard, minced garlic, tahini, and nutritional yeast. Finish with lemon zest and black pepper.

5: For the tortilla 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. Mix through preferred seasoning.