Use pulp leftover from making juices or make your own vegetable pulp: place 16 oz vegetables of choice and 10.5 oz water into mixing bowl and blend 15 sec/speed 7 , then squeeze out the liquid through a nut milk bag or clean kitchen towel.

You can find Chinese white radish, dried shrimp at Asian food stores. You can find Chinese sausags (lap cheong) at some major supermarkets and Asian food stores.

Flying fish roe can be added as garnishing after steaming. If you have children at home to enjoy this dish together, please follow the recipe steps to steam the fish roe and shumai together until cooked.

Depending on your oven, the mixture may cook faster at the edges. If this happens, use a lower temperature and bake for a little longer to help them bake evenly.

This is a great prep-ahead recipe. Store the hummus and whipped feta in the fridge for up to 1 week. Store the zhoug for 2-3 days in the fridge and roasted cauliflower and shredded lamb can be made the day before.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

To make your own vegetable pulp, place 450 g vegetables of choice and 300 g water into mixing bowl and blend 5 sec/speed 7 , then strain through a fine-mesh sieve. Alternatively, use the leftover pulp from making vegetable juices.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Store snack mixture in sealable containers in a cool, dark place for up to 2 weeks.

Mountain top bars will keep in an airtight container in the fridge for up to 5 days.

The falafel balls can be stored in the freezer at the end of step 6.