Summer Rolls (gf, df, ve)

Serves 4-6 as a starter


300g courgette, grated or spiralised

150g carrots, julienned

100g mange tout, thinly sliced

50g purple cabbage, thinly sliced

50g red pepper, thinly sliced

30g mango, sliced (optional)

10g coriander or micro coriander

10 large Vietnamese rice wrappers

10g poppy seeds

10g sesame seeds


1. Dip wrapper into a wide tray with water (do not soak). Immediately transfer to

flat surface.

2. Place raw vegetables in centre of wrapper in a horizontal row. Be cautious to

not overfill. TIP: fill a quarter of the wrapper.

3. When closing, fold the sides in first and then fold from the bottom, rolling and

tucking towards the top.

4. Garnish with coriander and a pinch of poppy and sesame seeds and serve with

dipping sauce.

Miso Almond Dipping Sauce

250g almond butter

75g miso paste

3 limes, zest and juice

2 tbsp sesame oil

75-150ml water

1. In bowl combine all ingredients except water.

2. Use a hand blender or whisk to mix dressing until smooth. Add water 50ml at a

time until desired dipping consistency.

Ouinoa Scotch Egg (gf, df)


6 room temperature eggs

150g quinoa (white, red, and/or black) 280ml water

2 tbsp olive oil

1 white onion, diced finely

3 garlic cloves, minced with a pinch of salt

1?8 tsp nutmeg

2 tsp ground cumin

3 tsp ground coriander

2 tsp smoked paprika

1 tsp flaked sea salt

2 tbsp Dijon mustard

1?2 lemon, juice and zest

50g buckwheat flour (plus a bit more for dusting eggs)

10g dill, chopped (reserve some for garnish)

Sea salt to taste

Black pepper to taste

For the dipping sauce

1?2-1 tsp sriracha

250 ml yoghurt (coconut for vegan, dairy-free)


1. Boil water in medium pot (enough water to completely cover eggs).

2. Gently spoon eggs into boiling water and boil for 5 mins then directly into ice bath.

3. Carefully peel eggs when cool and set aside in fridge.

1. Preheat oven to 220°C. Line a baking tray with baking parchment.

2. Cook quinoa (can be done ahead of time and refrigerated for up to 5 days). Bring quinoa, water and salt to a boil then reduce and simmer for 12-15 minutes covered until all water is absorbed and spirals are revealed. Turn off heat and keep covered for 10 mins before fluffing with a fork.

3. On medium heat, add olive oil and saute onions for 5 mins. Then add garlic, spices and salt cooking for another 2 mins. Add mustard and lemon to deglaze.

4. Off the heat, mix in herbs and mix thoroughly with quinoa. Add buckwheat flour and mix evenly until a sticky dough is formed.

5. Divide the quinoa into 6 portions (about 90g each). On cling film, flatten a portion of quinoa into a rectangle about 0.5 cm thick. Dust egg in buckwheat and place in the centre quinoa. Wrap the egg with the quinoa by bringing all of the edges of the cling film together, rolling and sealing a crust around the egg. Patch with quinoa as needed.

6. Bake for 6 mins on a parchment lined tray.

7. Carefully cut eggs in half using a bread knife to serve. Garnish with dill

Breadless Samosa Chicken Sandwich (gf, df)

Serves 2

To make the bread

500g raw cauliflower, riced

100g ground almonds

2 eggs

20g chives, chopped

1/4 tsp flaked sea salt

1/8 tsp coarse black pepper

1. Preheat over 180°C.

2. Remove the cauliflower leaves and slice off ends. Cut into florets and add to

the food processor. Pulse to make cauliflower into broken rice.

3. Whisk egg and to cauliflower rice along with chives, salt and black pepper

mixing evenly.

4. Mold mixture on a tray into sliced bread size, thickness and shape.

5. Bake on parchment lined tray for 14-16 mins until firm.

6. Remove from oven and leave to cool. Flip over bread and remove parchment

and leave other side to cool.

For the samosa chicken

2 free-range/ organic chicken breasts, 400g

6 garlic cloves, diced

2 lemons, juiced

5cm piece ginger, grated

1 tsp garam masala

2 tsp turmeric

1/8 tsp chilli powder (optional)

300ml water

2 pinches of salt

25g fresh coriander

10g, chives, chopped

1tbsp olive oil

3 tbsp coconut yoghurt

For the quick pickle carrots (optional)

1 carrot, julienne

1?4 tsp flaked sea salt

1 tbsp apple cider vinegar

1. Combine marinade ingredients (except of olive oil) in a medium pot. Heat pot to a boil and cook chicken breast on medium heat for 15 minutes covered. (If not fully submerged, turn chicken breast half way through so colour of turmeric infuses whole breast).

2. Optional. Make quick pickled carrots by mixing the ingredients and setting aside in for 15-20 mins trying to coat carrots in vinegar.

3. Once chicken is cooked, remove from liquid and shred with two forks.

4. Reduce marinade liquid on high heat until a sauce is formed.

5. Take off heat and add olive oil and shredded chicken, coriander and chives.

6. Serve chicken with cauliflower bread and carrot pickle.

Chickpea Quiche (gf, df, ve)

Serving size: 4 - 6 tartlets, or 1 medium sized tart


2-3 fennel, about 450g, sliced

2 large onions, sliced

2 large cloves garlic, finely chopped 2 tbsp olive oil

1 orange, juice and zest

(reserve some zest for garnish)

1/4 tsp flaked sea salt

1/8 tsp coarse black pepper

20ml water


50g coconut oil

75g gram (chickpea) flour

2 tbsp wholegrain mustard

250ml nut milk

250ml vegetable stock

2 tbsp nutritional yeast

1?2 lemon, juice and zest

Sea salt and black pepper to taste

25 g fresh parsley, finely chopped (reserving some for garnish)

Homemade Shortcrust Pastry (gf, df, ve)

*optional, or buy pre-made shortcrust pastry

175g walnuts, ground 100g ground almonds 75g sesame seeds

1?2 tsp ground coriander 1?2 tsp ground cumin

1?2 tsp flaked sea salt 75ml coconut oil, melted 4 tbsp chickpea flour 4-6 tbsp filtered water


1. Preheat oven to 160°C.

2. Use 10 wide x 2 cm deep 6 tartlet tin or one medium tart tin measuring 20-22

cm wide x 3 cm deep.

3. Prepare fennel by cutting off fronds and bottom of base root. Slice into 0.5 cm

thick slices with root intact.

4. In a large pan, heat oil on medium heat and saute fennel for 6-8 mins until

brown on one side. Season with salt and pepper and flip over. Add onions and

saute? for another 6-8 mins.

5. Add orange juice, water and garlic.

6. Cover and simmer on low heat for 20 minutes, stirring occasionally to make

sure all sides are coated in the juice.

7. Divide pastry (for homemade see below) between tartlet tins, and press it

down with your fingertips to make a crust over the bottom and up the sides.

8. Using a fork, make holes in the pastry bottom. Bake the tartlets in the oven for

15-20 minutes or until golden brown. Set aside to cool.

9. Once the fennel wedges are cooked and tender, uncover and continue to cook

until the sauce has reduced to a syrupy consistency.

10. To make quiche filling, heat oil in pan on med heat and add 50g of the gram flour and whisk vigorously. Once creamy, add the remaining flour and cook for another 1 min. Add half the stock whisking until smooth, then the other half. Gradually add the cashew milk, stirring constantly with a whisk. The sauce should start to thicken but stay smooth.

11. Once thick, add the mustard, nutritional yeast flakes, lemon juice and salt and pepper to taste and mix well.

12. Off the heat, gently stir in vegetables with parsley (reserving some fennel and parsley for garnish).

13. Fill the tart (tartlets) with filling and top with remaining vegetables, parsley, orange zest and dill leaves.

14. (Optional) Serve with a crisp green salad.

Homemade Shortcrust Pastry

1. To make the base, place the walnuts into a food processor and pulse until they

resemble breadcrumbs.

2. Add the almonds, sesame seeds, spices, salt and melted coconut oil and pulse

until blended.

3. Add flour and water and pulse a couple of times. Add more water as needed

until sticky dough ball is formed in processor.