River Cottage

Raw food chef Chris Massamba showed Hugh how to make these little parcels of goodness on River Cottage Veg

Makes 6

For the wrapper

• 2 young coconuts
• 3 tbsp beetroot juice
• 120ml coconut water
• 1 tsp sea salt

For the filling

• 1 mango, diced
• 1 bell pepper, diced
• ½ cucumber, diced
• 1 red onion, diced
• 1 spring onion, chopped
• 1 tomato, deseeded and diced
• 1 tbsp chopped coriander
• 1 tsp lime juice
• Pinch of sea salt
• Pinch of black pepper

1. Safely crack open the young coconut and filter and set aside the water from insde. With the back of a tablespoon, gently remove the flesh, then remove brown skin.

2. Cut into chunks and liquidise with the beetroot juice, coconut water and salt in a blender. Spread the liquid on a paraflex sheet and insert in a dehydrator at 40°C/105°F for 3-4 hours.

3. For the filling, use your creativity with the ingredients above, combing the ingredients you like in a bowl and seasoning to taste.

4. Cut 6 strips out of the coconut wrapper and spoon 1 tablespoon of filling at the bottom corner of each. Fold over to make a pointed end, then keep folding in alternate directions to get a sealed samosa parcel.