Granola Bars

Ingredients:

1. 350g Medjool dates

2. 175g Sunflower seeds

3. 175g Pumpkin seeds

4. 200g Flaxseeds 

5. 200g Raisins

6. 240g Rolled oats 

7. 3 tbsp Chia seeds 

8. 3 tbsp Ground cinnamon 

Directions: 

1. Preheat oven to 160*.

2. Line a 26x19cm baking tin. 

3. Pit the dates, then place in a saucepan with 600ml of boiling water and simmer for 5 minutes. 

4. Place the sunflower seeds, pumpkin seeds, flaxseeds, raisins and oats in a large bowl and mix well. 

5. Place the dates and fluid into a blender along with the chia seeds and cinnamon and blitz until smooth. 

6. Pour the date purée over the oats and seed mix and stir thoroughly until everything is coated and sticky. 

7. Pour the sticky granola into the prepared tin and press down firmly so that it is tightly packed and smooth on the top. 

8. Bake for 20 minutes. Remover from the oven and cut into bars. Return to the oven and cook for a further 15 minutes. 

9. Remove from oven and leave to cool in tin for 10 minutes on a baking rack. Remove from tin and leave to cool on rack. 

10. Enjoy!

Cod with Mango and Lemongrass Dal

ingredients:

1. 100g yellow split peas

2. 1 large shallot

3. 10 sticks lemongrass

4. 4cm piece of ginger

5. olive oil

6. 375ml vegetable stock

7. 250ml coconut milk

8. 270g mango

9. 2 tsp curry powder 

10. 4 skinless and boneless cod fillets 

11. 5 fresh kaffir lime leaves

12. ⅛ tsp ground turmeric

13. 120g greek yoghurt

14. 10g coriander 

15. 1 lime

directions;

1. Soak the yellow split peas in water overnight. 

2. Drain and rinse the split peas. Peel and finely slice the shallot & ginger. Batten the lemongrass and finely slice.

3. Put the shallot, lemongrass and ginger into a blender and blitz into a paste. 

4. Place 2tbsp of oil into a large saucepan over a medium heat. Add the shallot, lemongrass and ginger paste and cook through for 12 minutes, continuously stirring. 

5. Peel and dice the mango & prep the vegetable stock. 

6. Add the vegetable stock, coconut milk, mango, a teaspoon of curry powder and the drained split peas. 

7. Bring to a boil and then low the heat to a simmer. Cover with a lid and simmer for 40 minutes stirring occasionally. 

8. Dice the cod fillets. Mix 1 teaspoon of curry powder with two tablespoons of oil in a medium bowl, add the cod cubes and coat well. cover with clingfilm and set aside for 20minutes

9. Preheat the oven at 190* Once the dal has cooked through, transfer the cod to a baking tray lined with baking paper, sprinkle with a small pinch of salt and roast for 10 minutes. 

10. Remove the stems from the kaffir lime leaves

11. Transfer the dal to the blender, add the lime leaves and turmeric. Blitz until smooth. 

12. Roughly chop the coriander leaves and slice the lime into wedges 

13. To serve spoon the dal into shallow bowls, top with the yoghurt, fish, coriander & a squeeze of lime.

14. Enjoy! 

Miso Soup

ingredients:

1. 5tbsp miso paste

2. 1 shallot

3. 200g firm tofu

4. ½ bunch of spring onions

5. 3 tbsp dried seaweed/ wakame 

6. 75g fresh shiitake mushrooms

7. 100g udon noodles

8. 1 red chilli

9. 10g fresh coriander

directions:

1. bring plenty of water to the boil and add the udon noodles and stir. simmer for 10 minutes and then rinse under cold water.

2. peel and finely dice the shallot. dice tofu into 1cm cubes. wash and finely slice the spring onions. finely slice the chilli and coriander.

3. in a large saucepan sauté the shallot with 1 tsp olive oil.

4. add the shiitake mushrooms and sauté for further 5 minutes.

5. meanwhile, bring an additional 1 litre of water to a boil.

6. add 5 tbsp of miso paste to the sauté mushrooms and shallots. stir everything together.

7. pour the boiling water over the glazed mushrooms and shallots and stir until the miso paste has completely dissolved.

8. add the tofu, spring onions and seaweed to the soup.

9. once the seaweed has welled and softerned add the prepared udon noodles and simmer for 1 minute.

10. serve with a fresh chillies and coriander

11. enjoy

Chilli Baked eggs with Rocket & Yoghurt

ingredients:

1. 150g rocket

2. 1tbsp olive oil

3. 2 eggs

4. 75g yoghurt

5. 1 glove of garlic

6. 25g butter

7. 1 pinch chilli flakes

8. 1 pinch sweet paprika

9. 3 sage leaves

directions:

1. preheat the oven 150*.

2. place the rocket and oil into a medium pan and saute over a medium heat for around 4 minutes

3. transfer the wilted rocket to a small ovenproof dish and make 2 deep indentations in the rocket. crack the eggs into the each of the hollows.

4. bake in the oven for 10-15 minutes (until the egg whites are set)

5. mean while crush the clove of garlic into the, along with a pinch of salt. mix well and set a side.

6. melt the butter in a saucepan. add pinch of chilli flakes and sweet paprika. fry for 2 minutes. add the sage leaves to the chilli buttered cook for a few seconds. remove for the heat.

7. remove eggs from the oven, spoon over the garlic yoghurt and finish by pouring over the chilli butter. serve immediately

8. enjoy!

Kale, Butternut squash, Pomegranate and Pumpkin Seed Salad

ingredients:

1. 500g butternut squash

2. 2 cloves of garlic

3. 60g pumpkin seeds

4. 1 lemon

5. 2tsp maple syrup

6. 2tbsp dijon mustard

7. 1 shallot

8. 200g kale

9. 1 pomegranate

10. parmesan cheese

11. olive oil

directions:

1. pre heat the oven 200*

2. deseed and dice the butternut squash.

3. on a baking tray toss the squash with 2 tsp olive oil and a pinch of salt and pepper.

4. roast for 30 minutes, half way through roasting stir the squash.

5. remove the squash from the oven and set aside to cool

6. place the pumpkin seeds in a dry pan over a high heat, stirring occasionally. after

   2 minutes the seeds should begin to brown and pop. set a side to cool.

7. peel and finely dice the shallot and place into small jug. grate the cloves of garlic into the jug. juice the lemon and whisk into the jug along with the maple syrup and mustard. then slowly whisk in 4tbsp of olive oil in a slow steady stream.

8. remove and discard the thick steams of the kale and finely shrewd the kale leaves

9. in a large bowl message the kale leaves with 3/4 of the prepared dressing.

10. roll pomegranate to loosen seeds, score around the middle and tear it open into halves. hold each half over a bowl seeds facing down and tap the skin with a wooden spoon squeezing a little to release all the seeds. discard the pomegranate skins.

11. toss the roasted squash and pomegranate seeds into the kale leaves.

12. to serve add extra dressing to taste, sprinkle over pumpkin seeds and grated parmesan

13. enjoy!

ironbark pumpkin soup

Ingredients:

1. 400g ​pumpkin/ squash flesh (potiron muscade variety recommended)

2. 1 small​ onions

3. 40g unsalted ​butter

4. a pinches of ​sea salt 

5. a pinch​ of white pepper

6. 1tsp caster sugar

7. 300ml​ milk

8. 300ml​ water

9. crème fraiche/toasted pumpkin seeds/hazelnuts/ cayenne pepper (serving options)

directions:

1. remove outer skin and seeded centre of the pumpkin and dice.

2. finely chop the onions.

3. on medium heat, in a large saucepan, soften the onions in the butter for approximately 5 minutes without colouring.  

4. add the diced pumpkin and soften for approximately 6-8 minutes (the softening with the butter will bring out the sweet flavour of the pumpkin) stirring from time to time.

5. add the milk & water and bring to simmering point. simmer for 10 minutes (If you boil the milk too long it will separate, so cook very gently).

6. blitz the soup in a bender until it reaches a smooth velvety consistency.

7. season with salt, pepper and caster sugar if needed.

8. serve with optional toping, I’ve chosen toasted pumpkin seeds and cayenne pepper

9. enjoy!

Za'atar Cod with Relish and Broccoli

ingredients:

1. 2 tbsp za’atar

2. 3 tbsp olive oil

3. 2 loins of cod

4. 12 kalamata olives

5. 3 preserved lemons

6. 4 pickled chilli peppers

7. 20g fresh coriander

8. 125g broccoli

directions:

1. in a small bowl mix the za’atar and olive oil into a paste. coat the cod with the marinade. cover with clingfilm and place in the refrigerator to marinate.

2. to make the relish remove the stones from the olives and roughly chop the pitted olives. put them into a bowl. halve the preserved lemons, remove any pips, roughly chop and add to the bowl. roughly chop the chillies, discarding the ends and add to the bowl. roughly chop the coriander stalks and leaves. add to the bowl. mix the ingredients well and set a side.

3. add a small cut to the ends of the broccoli stalks and steam broccoli for 5mins

4. preheat a large frying pan over a medium heat. fry the cod for around 8 minutes on one side and then 3 minutes on the other side.

5. once the cod is golden brown with a nice spiced crusting serve with the broccoli and a helping of the relish.

6. enjoy!

SEMOLINA PANCAKES WITH RHUBARB

ingredients for Slow- roasted rhubarb:

1. 500g rhubarb

2. 3 tbsp honey

3. 2 oranges

4. 2 whole star anise

5. 1.5cm piece of fresh ginger

6. 1 vanilla pod

ingredients for pancakes:

1. 750ml luke warm water

2. 375g fine semolina

3. 7g dried yeast

4. 2 tsp baking powder

5. 1 tbsp caster sugar

6. 1 tbsp plain flour

7. 1 tsp salt

ingredients to serve:

1. crème fraîche or coconut yogurt (for dairy free)

2. maple syrup

3. pistachios

4. fresh mint

direction for making pancake batter:

1. mix the semolina, dried yeast, baking powder, caster sugar, plain flour and salt to a bowl, mix and make a well in the centre.

2. pour in 750ml of lukewarm water and whisk to a smooth batter.

3. cover and set aside in a warm place for 1 hour (until batter doubles in size and becomes frothy).

direction for Slow- roasted rhubarb:

1. heat the oven to 150°C.

2. trim the ends of the rhubarb and cut across on the diagonal into 5cm pieces. 

3. Put into a ceramic baking dish that will take the amount in a single layer snugly.

4. juice the oranges.

5. peel and thinly slice the ginger.

6. drizzle over the honey and pour the orange juice on top. add the star anise, ginger. split and scrapped out the seeds of the vanilla pod and add both to the baking dish 

7. cover tightly with foil and roast for 30 minutes,

8. remove from the oven but leave the foil in place for 10 minutes and leave to cool.

direction for cooking pancakes:

1. place a large frying pan over medium high heat. when hot brush with and of butter.

2. add a ladle full of the batter to the pan and cook for 2 minutes until little bubbles appear on the surface. flip and cook on the other side until golden brown. remove from the pan and repeat the process with the remaining batter.

3. to serve stack 2-3 pancakes on a plate and top with a dollop of crème fraîche, a couple of rhubarb pieces a scatter of chopped pistachios and mint. finish with a drizzle of maple syrup.

4. enjoy!

WATERCRESS SOUP

ingredients:

1. 20g unsalted butter

2. 1/4 onion

3. 400g watercress (stalks removed)

4. 50g spinach (stalks removed)

5. 375ml boiling water

6. salt & pepper to taste

7. 375g ice

8. 4 tbsp crème fraîche

9. 1 lemon

directions:

1. melt the butter in a large saucepan over a low heat. 

2. add the onion and sweat gently for 3–5 minutes until softened and translucent. 

3. turn up the heat, add the watercress and spinach and wilt for 2 minutes. 

4. add the boiling water, season with the salt and pepper, and boil for 2 minutes only.

5. remove from the heat and immediately add the ice to stop the cooking process. his

6. purée the soup in a blender until very smooth (you may need to do this in a few batches.)

7. re-heat at the last moment, then taste and correct the seasoning. 

8. serve immediately, with a squeeze of lemon juice and topped with a spoonful of crème fraîche .

9. enjoy!

Padron Pepper, Chorizo and Halloumi Salad

ingredients:

1. 120g quinoa

2. 1 lime

3. 3 spring onions

4. 20g fresh coriander

5. 8 padron peppers and

6. 1 sweet red peppers

7. 80g chorizo

8. 140g halloumi

directions:

1. Put the quinoa in a pan, cover with water and add a pinch of salt. bring to the boiling and then reduce the temperature to a simmer, cook for 8-10 minutes until al dente.

2. deseed and slice the sweet red pepper.

3. heat a frying pan with a splash of oil, add the whole padron peppers and the slices

   sweet peppers. fry over a medium heat until they have browned and blistered.

4. tip into a bowl and season with sea salt. set aside.

5. slice the chorizo into 2cm-thick rounds and the halloumi into 1cm chunks.

6. heat another frying pan with a splash of oil and cook the chorizo and halloumi for 2 minutes on each side until golden.

7. drain and rinse quinoa with cold water to cool.

8. then finely slice the spring onion and roughly chop the coriander.

9. place the cooled quinoa into a salad bowl, grate over the zest of the lime and then add the juice too. mix through the spring onions and coriander.

10. to serve: spoon the quinoa salad one to plate and top with the peppers, chorizo and halloumi.

Lentil Okra Curry

ingredients:

1. 200g red lentils

2. 1 medium onion

3. 3 cloves garlic

4. 1 tsp cumin

5. 1 tsp turmeric

6. 1/2 tsp coriander

7. 1/2 tsp curry powder

8. 1 poblano pepper

9. 1 tbsp tomato paste

10. 1 inch slice ginger

11. 400g tinned tomatoes

12. 500ml cups chicken stock

13. 114g coconut milk

14. 175g okra,

15. salt and fresh black pepper to taste

16. fresh coriander

directions:

1. rinse the lentils under cool water.

2. peel and finely dice the onion and garlic.

3. deseed and dice the poblano pepper

4. in a large pan heat 2 tbsp olive oil over medium heat.

5. add the onion and garlic and saute until transparent.

6. add the cumin, tumeric, coriander, curry powder, poblano pepper and cook until fragrant, about 30 seconds.

7. grate the fresh ginger.

8. stir in the tomato paste, ginger, tinned tomatoes and chicken stock. bring to a boil.

9. add the lentils.

10. lower the heat to a simmer and partially cover the pan, cook for about 20 minutes, stirring periodically.

11. add the coconut milk and okra to the lentils, cook for about 10 minutes

12. season to taste with salt and pepper.

13. to serve garnish with a sprinkling of fresh coriander, drizzle olive oil and a side of warm naan.

Spicy Sweet and Sour Green Papaya, Mango and Smoked Mackerel salad

ingredients:

1. 4 smoked mackerel fillets
2. 1 green mango
3. 1 large carrot
4. 1 green papaya
5. 30g shallots
6. 1 red bird's eye chilli
7. 25g peanuts
8. 2 tsp maple syrup
9. 1 tbsp fish sauce
10. 2 tbsp lime juice
11. 15g thai basil

directions:

1. fillet the mackerel and remove the pin bones with tweezers
2. preheat the grill to its highest setting.
3. make several diagonal scores in the skin of mackerel fillets going across the length of each fillet to stop them from curling up during cooking.
4. brush a baking tray all over with oil. arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through.
5. skin the mackerel fillets and leave to cool.
6. peel mango, papaya and carrot and shred with a mandolin.
7. peel and thinly slice the shallots
8. finely slice the red chilli.
9. roughly chop the peanuts
10. place the papaya, mango, carrot, shallots, chilli, and nuts into a large bowl. once the mackerel has cool break the meat into small fakes and add to the bowl, gentle toss all the ingredients. 
11. roughly chop the basil leaves.
12. for the dressing, mix the maple syrup, fish sauce and lime juice.
13. add the dressing along with basil to the salad and toss.
14. its ready to serve
15. enjoy!

Vegetable Thai Green Curry with Brown Basmati Rice

green curry paste ingredients:

1. 7 green chillies- jalapeño or serano
2. 4 cloves of garlic
3. 2 shallot
4. 3 lemongrass
5. ¼ cup galangal root
6. ¼ cup ginger
7. 3 spring onions
8. 10g parsley including stems
9. 3 kefir lime leaves
10. 1 tbsp ground coriander
11. 1 tsp cumin

directions for green curry paste:

1. de-seed and finely slice green chillies, place into blender. 
2. roughly chop shallot and spring onions, place into blender.
3. peel and grate ginger and galangal into blender
4. crush garlic into the blender
5. smash and slice lemongrass, add to the blender
6. add parsley including stems, kefir lime leaves, ground coriander and cumin to the blender. 
7. blitz all the ingredients into a paste.
8. use straight away or store in a jar in the fridge for up to 3 weeks.

thai green curry ingredients:

1.  1 tbsp coconut oil
2. 2 cloves of garlic
3. 2 tbsp green curry paste
4. 1 medium onion
5. 400ml coconut milk
6. 1 cup vegetable stock
7. 1 small squash
8. 1 courgette
9. 100g snow peas
10. 6 baby corn
11. 2 green chillies fresh chilies
12. 2 tbsp fish sauce
13. 10g basil leaves
14. 10g coriander leaves
15. 150g brown basmati rice

directions for thai green curry:

1. rinse the brown basmati rice in running water. place in a saucepan with double the amount of water. add pinch of salt. bring to the boil, reduce the heat and simmer for 20 minutes.
2. slice the squash in half lengthwise, deseed and sliced into half moons. set 6 of the slices a side to use as a topper. dice the remaining squash. dice the courgette into bite size pieces. slice the baby corn into bite size pieces. finely dice the onion. finely slice the chillies.
3. in a pan over medium high heat, add oil, onion and crush the garlic into the pan. cook for 1 minute.
4. add the curry paste, stir and cook for 30 seconds.
5. add coconut milk and bring to a boil.
6. add chicken stock and fish sauce. reduce to a simmer
7. add the dice squash, courgette, snow peas, baby corn and half of the chilies. simmer for 15-20 minutes, until vegetables are tender.
8. pan fry the half moon squash pieces in a splash of olive oil for 3 minutes each side, until golden brown. season with salt and pepper.
9. drain the rice thoroughly and fluff up with fork
10. serve with a side of brown basmati rice and top the curry with squash half moons, basil, coriander and chillies  
11. enjoy!

Sri Lankan Coconut Lentil Curry with Homemade Lime Pickle

Lime Pickle ingredients:

1. 250 g preserved lemons 
2. 2 fresh green chillies
3. 8g fresh coriander
4. vegetable oil
5. 2 tsp mustard seeds 
6. 1 tbsp grated ginger
7. 75 g hot curry paste
8. 1 tbsp tomato purée
9. 2 limes 

directions:

1. drain and cut the preserved lemons in half, removing any seeds. chop finely and set aside.
2. finely chop the chillies, coriander (includding stem) and grate the ginger and limes.
3. juice the limes and set a side.
4. heat a saucepan over a medium heat, and add a splash of oil.
5. add the mustard seeds and when they pop, add the ginger, chilli, curry paste and tomato purée. stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander.
6. season, cook for a minute.
7. transfer to a bowl and allow to cool.

Sri Lankan Coconut Lentil Curry ingredients:

1. 450g red split lentils
2. 1 litre water
3. 1 tbsp ground cumin
4. 2 tsp turmeric
5. 250ml coconut cream
6. 2tbsp coconut oil
7. 2 onions
8. 6 cloves garlic, minced
9. 3 green chillies
10. 2 tsp mustard seeds
11. 2 tsp cumin seeds
12. 2 tsp fennel seeds
13. Salt to taste
14. 10g fresh coriander
15. 8 poppadoms 

directions:

1. wash and drain the lentils a few times (until the water isn't cloudy from the starch). 
2. finely slice onions  and garlic. deseed and finely dice the green chillies
3. add 1 litre of boiling water in to a saucepan along with the washed lentils, turmeric, salt and ground cumin.
4. bring to the boil and cook for 10-15 minutes until the lentils are softened.
5. stir in the coconut cream and cook for a further 5 minutes. 
6. meanwhile, heat the coconut oil in another pan. fry the mustard, cumin and fennel seeds for about 30 seconds then throw in the onions, garlic and chillies. cook for 5-10 minutes until the onions and garlic are browned. taste and add salt if necessary.
7. serve the lentils topped with it chillies spiced onions  and a side of lime pickle and poppadoms

Rye, beetroot & dark chocolate pancakes

ingredients

1. 125g rye flour
2. 1 tsp baking powder
3. a pinch of sea salt
4. 2 eggs
5. 125ml almond milk
6. seeds from ½ vanilla pod
7. 3 tbsp raw beetroot
8. 3 tbsp dark chocolate
9. 1/2 tsp ground nutmeg
10. 2 tbsp coconut oil
11. crème fraîche ( for serving)

directions:

1. peel 1 beetroot and finely grate 3 tbsp's worth.
2. finely grate 3 tbsp of dark chocolate
3. mix the flour, baking powder and salt in a large bowl.
4. add the eggs, milk and vanilla seeds. whisk everything together to make a batter.
5. stir in the beetroot, chocolate and nutmeg.
6. set a large frying pan over high heat. 
7. coat the pan with coconut oil and spoon 2 tbsp of batter into the pan for each pancake.
8. cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.
9. flip the pancakes over and cook for another 2-3 mins till golden brown and set underneath.
10. keep the pancakes warm in a low oven as you cook the remaining batter.
11. to serve stack on a plate and add a helping of crème fraîche and a dusting of chocolate. 

gooseberry & elderflower chia breakfast pot

ingredients:

1. 300g fresh gooseberries
2. 2tbsp elderflower cordial
3. 200g natural yoghurt
4. 3tbsp chia seeds

directions:

1. slice the tops and tails off the gooseberries.
2. add gooseberries and elderflower cordial to a medium sized saucepan, simmer over a medium heat until gooseberries soften and start to burst. 
3. set aside 1/4 of the gooseberry and elderflower compote
4. lightly crush the remaining 3/4 of gooseberry and elderflower compote with a fork. sieve to remove the skins to create a coulis and set aside to cool.
5. Reserve 1/4 of the coulis
6. fold the remain coulis into the yoghurt.  stir through the chia seeds and place in the fridge for an hour
7. divide the compote between 4 serving pots, spoon the chia yogurt mixture equally into each of the pots. top with the gooseberry and Elderflower coulis and a sprig of fresh mint. 
8. place in the fridge over night ready for the morning. 
9. enjoy! 

jackfruit with homemade corn tortillas

tortilla ingredients:

1. 224g masa harina
2. 235ml hot water

filling ingredients:

1. 250g organic jackfruit
2. 3/4 of a red onion
3. 1 red pepper
4. 1 tsp ground cumin
5. 1 tsp smoked paprika
6. 1 tbsp tomato puree
7. 2 tsp chipotle paste
8. 2 tsp maple syrup
9. 1 tbsp olive oil
10. 200ml boiling water

avocado salsa:

1. 1 avocado
2. 1 lime
3. 20g coriander
4. 1/4 of a red onion

directions:

1. for tortilla prep: in a medium bowl add the masa harina and hot water. mix the dough until its throughly combined. turn the dough out onto a clean surface and kneed for 3 minutes until the dough is pliable and smooth. the masa should hold together without sticking to your hands. if its too sticky add a little masa harina. if it feels dry add a few drops of water. cover the dough tightly with clingfilm and set a side to rest for 30 minutes. 
2. for filling: finely slice the red onion. deseed and dice the red pepper. drain and rinse the jackfruit. heat the oil over a medium heated, cook 3/4 of the red onion for 5 minutes. add the jackfruit to the pan and cook for a further 3 minutes. break the jackfruit up with a wooden spoon. next add to the pan the red pepper, tomato puree, chipotle paste, maple syrup, smoked paprika and cumin and 200ml boiling water. stir well. simmer with lid on for 15 minutes
3. for avocado salsa: peel, de-stone and dice the avocado. in a bowl, toss the avocado, remaining red onion and coriander. drizzle over the juice of half a lime.
4. to cook the tortillas: brush a cast iron skillet with a light coating of olive oil and pre heat over a high heat. divide the dough into 15 equal small sized piece. then shape them into balls. flatten them out into tortillas using a rolling pin placing the dough balls between to pieces of baking paper. cook the tortillas immediately to prevent them from drying out. gentle peel the tortilla from the baking paper. cook the tortilla for about 30seconds each side (the tortillas should be lightly browned and slightly puffy). fold the tortillas in half and transfer onto a plate with a clean kitchen towel to keep them warm whist you repeat the process for the remaining dough balls, stack the tortilla as you go.
5. spoon the jackfruit filling into the centre of the tortillas and top with the avocado salsa. drizzle fresh lime juice over as you serve
6. enjoy!

healthy strawberry dole whip

ingredients:

1. 512g strawberries
2. 120g the coconut collaborative 
3. 1 tsp lemon juice
4. 1 tsp manuka honey 

directions:

1. remove leaves and stem from strawberries. 
2. place strawberries in the freeze for two hours
3. place all the ingredients into a blender and blitz until smooth.
4. scoop into a pipping cone and pipe into serving bowl!
5. enjoy! 

prawn and chive jiaozi

ingredients:

for dumpling:

1. 200g wheat flour 
2. 125ml boiling water

for stuffing

1. 300g raw prawns
2. 1 tbsp ginger
3. 50g chinese cabbage
4. 2 spring onions
5. 20g chives
6. 1 tsp sesame oil
7. 1 tsp mirin
8. salt and pepper to taste
9. tamari sauce (for serving)

directions dumpling wrappers:

1. sift flour into a large bowl, dig a hole in center and then with a fork slowly introduce the water stirring continuously. knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth.
2. cover and set a side to rest for 15 minutes.  
3. re-knead the dough for 2-3 minutes so we can get a very smooth dough.
4. cover and continue resting for 1 hour.
5. roll the dough into a long stick, 3 centimetres in diameter. use a knife to cut the dough stick into small dumpling dough pieces. dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter.

directions for stuffing

1. peel and dice 150g of prawns ( half). shred the cabbage, thinly slice the spring onions and chives.
2. place the diced prawns, cabbage, spring onions and chives into a large bowl. grate the ginger and add to the bowl along with sesame oil, mirin and salt and pepper to taste.
3. peel the remaining 150g of prawns.
4. to assemble the dumplings, place wrappers on a work surface, spoon 1 tsp of the shrimp mixture into the center of each wrapper along with 1 whole prawn. using your finger, rub the edges of the wrappers with water. fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
5. to steam dumplings: cover the steamer and place over skillet of boiling water. leave to cook, without peeking into the steamer, for 10 minutes.
6. serve immediately with tamari sauce for dipping. 
7. enjoy!

Green Gaspacho

ingredient:

1. 2 celery sticks
2. 1 green pepper
3. 1 cucumber
4. 1 green chilli
5. 4 cloves of garlic
6. 150g walnuts
7. 150g baby spinach
8. 25g basil leaves
9. 10g parsel leaves
10. 4 tbsp sherry vinegar
11. 100ml olive oil
12. 40g greek yoghurt
13. 200ml water
14. 50g ice cubes
15. salt and pepper to taste

directions:

1. roughly chop celery and place in the blender
2. deseed and chop pepper, cucumber and chilli and add to the blender
3. crush the garlic into the blender
4. add walnuts, spinach, basil, parsley, vinegar, oil, yoghurt, water and ice cubes to the blender.
5. blitz until smooth
6. add salt and pepper to taste.
7. serve with a ice cube and a drizzle of olive oil
8. enjoy!