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Ingredients for the ice cream 400 g can organic coconut milk 360 ml can organic evaporated coconut milk 100 ml organic maple syrup 12 makrut lime leaves 10 g arrowroot for the coconut tuile baskets 65 g organic coconut palm sugar 50 g organic maple syrup 30 g ground almonds 30 g dessicated coconut 60 […]
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Ingredients 200g soft unsalted butter, or vegan spread 125g golden caster sugar 250g plain flour 1 teaspoon mixed spice A pinch of ground cinnamon A pinch of ground ginger 25-30 coloured boiled sweets (I used Fox’s Glacier Fruits; they were the perfect size and consistency and are vegan.) Christmas cookie cutters in two sizes—one to […]
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Ingredients 1 sheet frozen puff pastry 1 can cannellini beans Bunch of fresh basil leaves, ripped 2-3 cloves garlic, finely sliced 1/2 teaspoon salt 2 tablespoons lemon juice 250-300g thin asparagus shoots Olive oil Black pepper Method: Defrost the pastry. When thawed, preheat the oven to 200C. Mash the beans. In a mortar and pestle, […]
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Ingredients 225 g block smoked tofu 30 g cornflour 450 g pak choi, roughly chopped 250 g tenderstem broccoli 8 spring onions, white and green parts sliced on the diagonal 20 ml groundnut or sunflower oil for the sauce 15 g dried shiitake mushrooms, soaked in hot water for 20 minutes 15 g dried dulse seaweed, […]
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Ingredients 350 g purple sprouting broccoli, including leaves 1 onion, finely chopped 280 g organic firm tofu 150 g organic peas, fresh or frozen 2 red chillies, seeds in, chopped 2 cloves garlic, peeled and chopped 3 cm piece ginger, peeled and chopped 1 can organic chopped tomatoes (LJ080) 1 tsp cumin seeds (HE175) 1 […]
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Ingredients 350 g purple sprouting broccoli, including leaves 150 chard (I used rainbow chard) 400 g can organic chickpeas, rinsed and drained 2 cloves garlic, finely sliced 1/2 tsp chilli flakes 500 ml vegetable stock 1 tsp sea salt 2 tbsp extra virgin olive oil for the basil oil 20 g basil leaves 50 ml […]
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