Pete's Rose harissa, Ottolenghi's Spicy roast potatoes with tahini and soy, Sweet n' sour chicken, Perfectly cooked, separate grained rice, Ginger beef with pineapple, Aronia (chokeberry), apple, rose water and juniper conserve, Rowan berry and rosemary jelly, Vegan smetana (sour cream), Sieni salaatti (Finnish mushroom salad), Lingonberry & walnut bread rolls, Firm (smoked) Tofu.

The recipe can be found here

For this I used my own rose harissa (recipe below)

Cover the chillies with boiling water and place a lid over them while they reconstitute for 20 mins. Then de-stem and de-seed them.

Toast the whole seeds in a dry frying pan, until they become fragrant and 'pop'.

Grind in a pestle and mortar, then add the rest of the dry ingredients.

Pound in the garlic, followed by the lemon luice, rose water and vinegar.

Transfer to a stick blender container, adding the tomato paste and the prepared chillies. Blitz to a fine pulp.

Whilst still blitzing, pour in a steady stream of the oil to form a glossy paste.

Store in the fridge in an air-tight container.

This will keep for 2 - 4 weeks.

400g chicken breast, bone and skin removed

1 red pepper, deseeded and roughly sliced

½ medium sized onion, roughly sliced

400g tinned pineable, in juice (the juice is used in the recipe)

2 tsp tamarind paste

3 tbl brown sugar

50 ml balsamic vinegar

2½ tsp soy sauce

1 tsp of corn starch made into a paste with a drop of water

(If you dare... ½ tsp of MSG {optional})

1 dl (dry measure) full grain brown rice per serving.

Cut the meat (or substitute) into small, bitesize pieces; then marinade them for 1 - 3 hrs in the chilli, vinegar,  sugar and soy sauce.

Fry the onions and ginger until golden and then add the meat + marinade together with the pinapple chunks. Let them simmer until the meat is tender (timing will depend on the cut, bean-based protein only requires a minute or two).

Crank up the heat and reduce the sauce til it thickens.

Serve with rice here

Squeeze any excess moisture out of the mushrooms

Mix all the ingredients together

Let it stand for a minimum of 15 minutes

Keeps in the fridge, well covered, for up to 5 days

Soak the organic soy beans in plenty of water 12-18 hrs. (Allow enough water for them to swell threefold)

Drain the beans through a sieve

STEP 1: Transfer a third of the beans (batch 1)  - approx. 375g to a food processor, add ½ litre of water and blitz for one minute. Then transfer the "soup" to a stick blender and blitz to a smooth paste.

Mix the paste with a further half litre of water and pour into a sieve lined with a muslin cheese cloth. Once the  pulp is almost dry, stir it a little and "wash" through with another 600ml of water.

Repeat STEP 1 for the remaining two batches.

Finally, sqeeze as much milk as you can out of the muslin pulp.

Bring the soyamilk to a boil, stirring to avoid burning the bottom of the pan (be careful, it boils over easily). Then simmer for 20 mins. at 97°C. Remove from the heat and let it cool to 85°C.

Mix together the vinegar, lemon juice and 240 ml of water. Very gently, stir in the acid, little by little until the milk curdles and coagulates. The top of the pan should become clear liquid when you stop stirring. You will most probably not need to use all of the acid. Stop adding it as soon as the separation has occured.

Let the pan stand a few minutes, then gently press a fine sieve into the pan and scoop out of the sieve the clear liquid with a ladle or dl measuring cup.

Pour the curds into a sieve and let them drain a few minutes.

Transfer the solids to your mould lined again with a muslin cloth. (The first time I used a saucepan steamer for this- one with holes in the bottom. Since then I have made a mould, the same size as a house-brick).

Fold the cloth over the solids and apply a weight to press the tofu.

Here we come to the tricky bit. There are many variables, the fineness of the bean soup, the amount of presure exerted by the pressing weight, the size of the mouold and thereby the thickness of the tofu and the time left to compress. For soft tofu, 10-15 minutes may be enough; my aim was for firm tofu and I applied as much weight as I could muster for 50 minutes.

Once ready, the tofu needs to be soaked in water for at least 1 hour to help remove any acidic taste from the coagulant.

After soaking, it's good to freeze the tofu, this changes the texture somewhat to become more firm and with more "holes" that soak up  the cooking liquids.

Smoking:

This is an optional step.

Prepare your smoker with four handfuls of chippings. Smoke the tofu FROM FROZEN, and start the 25 minute count from the moment the internal temperature reaches 100°C. Try to maintain a temp. of 150°C.

Once the smoking time has elapsed, transfer the tofu once again to a soaking bath for 1 hr.