Lamb Tikka Masala Marinade 3 cloves garlic crushed or grated 2tbl ginger 3 tbl smoked paprika 2tbl ground coriander 2 tbl ground cumin 2 tbl garam masala 1tbl cayenne pepper Juice of half a lemon 200 ml coconut milk

Lamb Tikka Masala 3 kg diced lamb 3 tablespoon olive oil (or coconut oil) 3 onion sliced 3 red (bell) pepper chopped into bitesize pieces 2x tin tomatoes 500 ml coconut milk ½ tube tomato paste 4 tablespoons ground almonds (optional – it helps to thicken, leave out if you prefer a saucier curry) 2 teaspoon garam masala 3tbl brown sugar 1tbl salt 1tbl pepper Mix the marinade ingredients together in a large bowl, add the diced lamb and stir to coat thoroughly. Marinate for 10 minutes Sauté onions and peppers with spices Add lamb and sauté Add almond Add tomatoes, coco milk and tomato paste Add sugar, salt and pepper and reduce to simmer for +-2 hours until Lamb tender

Honey roast parsnip and chestnut soup 2kg parsnips peeled and cored 2 onion diced 2 cloves garlic 3 tbl honey 1.5 litres kub or veg stock 1 litre cream 500g chestnuts diced 2 tbl butter Peel quarter and core the parsnips. Place in baking tray and drizzle with olive oil and honey, salt and pepper. Roast until soft and starting to caramelise. Meanwhile saute onions in butter, then place parsnips in with veg stock and simmer. Blitz and add cream and season WELL. Saute chestnuts in butter and garnish soup to order.

Cauliflower and coconut soup

● 2 onions ● 600g cauliflower ● 4 cloves of garlic ● 1 heaped teaspoon ground cinnamon ● 1 heaped teaspoon ras el hanout or rouille spice ● olive oil ● 1 handful of unsweetened desiccated coconut ● 1 x 400g tin of reduced-fat coconut milk ● 600ml vegetable stock ● METHOD ● Preheat your oven to 180°C/350ºF/gas 4. ● Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too.

● Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil. ● Toss it all together and pop into the oven for 25 to 30 minutes, until cooked through and a little charred. ● Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3 to 4 minutes. ● When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil. ● Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick. ● Taste and adjust the seasoning, and serve topped with the toasted coconut flakes, PAPRIKA AND SESAME SEEDS

ROASTED COURGETTE & PEA SOUP

​ ​ 950 g courgettes (zucchini) about 3 large courgettes ​ 1 leek ​ 4 garlic cloves ​ 2 tablespoon olive or rapseed oil ​ 750 ml vegetable stock ​ 200 g frozen peas ​ 20 g fresh basil

​ 4 tablespoon dairy-free cream or milk ​ Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. ​ Trim the ends off the courgettes and slice them into chunks about 1cm thick. Place on a baking tray / roasting tin. ​ Trim the ends off the leek and slice into rounds of a similar size. Place on the baking tray along with the garlic cloves (still in their skin), then drizzle everything in the olive or rapeseed oil, season with salt and black pepper, and toss everything together until fully coated in the oil. ​ Roast the veg for 40-45 minutes, turning occasionally, until soft and golden brown (but not too charred). ​ Meanwhile, make up the vegetable stock with boiling water in a heatproof jug, then tip in the frozen peas and set aside to let them thaw. ​ When cool enough to handle, squeeze the flesh out of the roasted garlic cloves and discard the skins. ​ Tip the roasted vegetables into a saucepan, along with the stock and peas, and bring to the boil. Simmer for 2-3 minutes until the peas are just cooked through. ​ Blitz and add vegan cream, mint or basil and seasoning.

4

Swiss Meringue 95g egg white 110g sugar ½ tsp vanilla extract ½ a lemon Before you start get a stainless steel bowl and squeeze a couple drops of lemon juice into it and rub around the bottom and edges. Combine the egg white and sugar in the bowl. Place over a pot of simmering water and whisk until the sugar has dissolved. Remove from heat and beat with electric mixer to form stiff peaks and looks glossy. Put in piping bag and in fridge. Will keep for two days.

Lemon curd ● 3 lemons

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300g sugar 115g unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.

Sable Biscuits 225g butter 100g sugar 320g flour 1 tsp vanilla extract 2g salt

Combine everything in magimix and blitz until dough forms. Remove half mixture and set aside. Add 2 tbl peanut butter to remaining mixture and blitx for 10 seconds until just mixed in. Do not overwork the mixture. Roll into logs and slice into 1cm width biscuits. Bake at 180 for 10-15mins keeping an eye on them. When edges are browned remove immediately and cool. Chocolate Mousse 200g chocolate 100 ml milk 400ml cream Melt chocolate over pot of simmering water Boil milk and add to melted chocolate Whip cream to stiff peaks, fold in chocolate mixture. Put in piping bag and set in fridge. Chocolate Soil 100g sugar and 4 tbl cold water, melt into syrup until caramel colour 75g chocolate melted Pour sugar syrup into chocolate and which until it forms a soil. Cool on baking paper. White Chocolate Cheesecake 380 g white chocolate 320 g cream 750g cream cheese 1 tsp vanilla extract 60g icing sugar 2.5 leaves gelatin 250g amaretti biscuits 120g melted butter Blitz biscuits for 1 minute, add melted butter and blitz until butter incorpotated. Grease springform tin, including sides, layer baking paper on bottom and add biscuit mix. Bake at 180 for 10 minutes MAXIMUM.

Melt white choc and cream over simmering water. Soak gelatin leaves in cold water. Whisk cream cheese, vanilla and icing sugar in another bowl. Once white choc is COMPLETELY melted(make sure there are no small bits and it is completely smooth), whisk in the drained gelatin and let cool. Once choc mix is cool, fold into cream cheese mix and then put in springform tin(after base is cool) and set in fridge for minimum 6 hours.

Green Gazpacho ● ● ● ● ● ● ● ● ●

2 cups of raw cashews, soaked with one shallot 2 cups filtered water 1 1/2 {packed} cups of fresh basil leaves 1 garlic cloves 1/2 teaspoon sea salt 1/2 teaspoon ground pepper 1 cucumber peeled and deseeded 2 handfuls baby spinach, optional 1 tbl soy bean chili paste

Salsa 1. ½ tin corn

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1 cucumber, peeled, deseeded and diced 3 tbl olive oil 1 lemon juice Chopped parsley

Rinse the soaked cashews, and discard soaking liquids. In a blender pulse together, on low the cashews and water. Add in the basil, garlic, salt and pepper and blend on low until totally smooth. Transfer soup to a airtight container and refrigerator for at least one hour or until chilled all the way through. Serve with a few spoonfuls of corn and cucumber salsa + a drizzle of olive oil + pinch of sea salt and pepper. Salad Dressing 60ml White wine vinegar(noix) 60ml Cider vinegar 2 tbsp whole grain mustard 2 tbsp honey Pinch salt and pepper 500ml colza

5 Spice Poussin 4tbl 5 spice 1tbl szechuan pepper 2 tbl salt Combine all in pestle and mortar and grind/mix Sliced ginger Sliced lime Prep the poussin by removing the spine and the ends of the wings.

Rub all over with the spice rub, place a layer of sliced ginger and then sliced lime on the breast bone, then roll and wrap individually in cling film. Sweet potato puree 1kg sweet pots peeled and boiled til soft Place in magimix and add 75g butter whilst still hot, ½ tbl honey, ½ tsp salt and ½ tsp pepper. Taste and check seasoning. Fresh asian salad Red and white cabbage Carrots Coriander, peanuts and raisins

Dressing

● 2 tablespoons sesame oil ● 1 tablespoon fresh squeezed lemon juice ● 1 tablespoon honey ● 2 teaspoons soy sauce ● 1 teaspoon grated ginger ● 1 small clove of garlic, grated Tomato Chilli Jam(for burger) 2 kg ripe tomatoes rough chopped and core removed 4 thumbs fresh ginger grated 6 tbsp fish sauce 8 chillis (careful of heat, if extra hot only add 4) 8 garlic cloves grated 1200g sugar 400ml cider vinegar Blitz half the tomatoes, chillis, ginger and fish sauce in magimix. Place everything else including rest of tomatoes in a deep pot and bring to boil. Simmer for hour to hour and a half until thick and jam like.

Pesto

4 cups basil (probably one whole bag) ¼ cup pine nuts ½ cup parmesan 2 cloves garlic(if small otherwise 1 large) Salt to taste Squeeze lemon juice ½-¾ cups olive oil