Recipe Blogs

Lavender and honey glazed chicken

lavender & honey glazed chicken

Heat the oven to 190°c / 375°F / gas mark 5
Serves 4

For the glaze:
5 tbsp fresh orange juice
1 tsp organic apple cider vinegar
3 tbsp runny honey, or coconut nectar
1 tsp dried lavender
1 bay leaf
2 sprigs of rosemary, about 2cm (1”) long, finely chopped
4 chicken breasts, on the bone

To finish:
6 tbsp pine nuts, lightly toasted
Handful chopped chives

About an hour in advance, heat all the ingredients for the glaze together in a small pan. Simmer the glaze for a few minutes, then allow to rest and the herbs to infuse.

Start the chicken by setting the roasting tin over a medium heat on the hob, add the chicken, skin side down and fry off until golden brown. Off the heat, turn the breasts over and paint on the glaze. Cover in tin foil and cook in the oven for approximately 30-40 minutes, or until, when skewered, the chicken juices run clear not pink. Allow the meat to rest for 5 minutes then scatter over the pine nuts and chives and serve with the pan juices.

Chicken with dates and olives

chicken with dates &olives on black lattice

Preheat the oven to 200°C / 400°F / Gas Mark 6
Serves 6-8 as a main dish

6-8 large chicken breasts or 12-16 thighs, skinned and boned
2 large onions, chopped
1 cm (1/2”) chunk of fresh ginger, finely chopped
3 large cloves of garlic, crushed
Zest and juice of a lemon
1 tsp each of ground cumin, cinnamon and nutmeg
1 tsp chilli flakes
2 tbsp gram (chickpea) flour
100g (6/8 cup) pitted dates, chopped
100g (1 cup) pitted green and black olives, chopped
Himalayan pink salt and pepper, to taste

Start by chopping the chicken into bite sized chunks, removing any excess fat and skin. Heat a deep, heavy based pan on a medium heat and fry off the chicken with the onions; followed by the ginger, garlic, lemon and spices and continue to fry until the chicken begins to colour. Add the flour and cook for a few minutes to form a sauce with the pan juices, add a little water if necessary. Finally, stir in the dates and olives, cover the pan and cook for a further 10 minutes until the chicken is cooked through and the flavours have infused. Adjust the seasoning and serve with rice.

Mushrooms with kohlrabi and herbs

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Serves 4 as a main dish, 6-8 as a side:
2-3 shallots, finely chopped
2 kohlrabi bulbs, peeled and thinly julienned
4-5 tbsp coconut nectar
5-6 tbsp unfiltered, organic apple cider vinegar
Approximately 400g (4 cups) button mushrooms, washed and thinly sliced
1/2 tsp of Himalayan pink salt and pepper
A handful of fresh flat leaf parsley, chopped
A small handful of fresh mint, chopped
5-6 tbsp organic, cold pressed extra virgin olive oil
1 small bunch of spring onions, chopped
3-4 tbsp raw pumpkin seeds (optional)
Pomegranate seeds to decorate (optional)

Whisk together the coconut nectar and apple cider vinegar in a large bowl. Add the shallots and kohlrabi to the bowl, stir through the dressing and allow them to marinate for about an hour. Finally, mix in all of the remaining ingredients, except the seeds; making sure they are all coated well in the dressing. Season and serve with sprinkle of pumpkin seeds and or pomegranate seeds.

Thai curry with cauliflower rice

raw thai curry

Serves 4 as a main dish

For the raw Thai curry paste:
1 tbsp raw almond butter
1/2 tbsp organic apple
cider vinegar
1/2 tbsp gluten-free Tamari soy sauce
1 to 2 cloves garlic, crushed and finely minced
A small handful of fresh basil, roughly chopped
A small handful of fresh coriander, roughly chopped
1/2-1 chilli, deseeded and finely chopped
1/2 tsp raw sesame oil
1/2 tsp grated fresh ginger
1 lemongrass stalk, chopped finely and crushed

For the curry:
100g (3/4-1 cup) per person of prepared raw vegetables (peas, bell peppers etc.).

For the rice:
Approximately 1/4 of a head of cauliflower per person

In a small bowl, whisk the nut butter with 1/2 tablespoon of water and all the remaining curry paste ingredients. If the mixture is hard to combine add a little more water but be careful not to make the sauce too runny. Add the prepared vegetables to the curry sauce and set aside until needed.

Either chop the cauliflower into rice-sized nibs, or pulse gently in a food processor until you have a rice like consistency.

Serve the dish immediately; check and season the Thai curry and serve alongside the cauliflower rice.


Beetroot & cumin falafels

beetroot falafel

Makes 10-12 medium or 24-26 small falafels
Preheat the oven to 200°C / 400°F / Gas mark 6

Approximately 4 tbsp coconut oil
1 tsp each of cumin seeds and coriander seeds
2 cardamom pods
1 medium onion, finely chopped
1cm (1/2”) chunk ginger, grated
2 cloves garlic, crushed
1 tsp cayenne pepper
2-3 medium beetroot bulbs, washed and cleaned
A handful of chives and coriander, chopped
Approximately 100g (3/4 cup) gram (chickpea) flour
A little rice or almond milk
Himalayan pink salt and pepper
Extra coconut oil for frying

Heat the coconut oil in a heavy based frying pan on a medium heat. Add the cumin and coriander seeds and fry for a few minutes to release the flavours (do not burn, they will taste bitter). Meanwhile, crush the cardamom pods and scrape out the seeds, add to the pan. Now throw in the onion, ginger, garlic and cayenne pepper and continue to fry until soft (add a little water occasionally to stop anything from burning). While the onion is cooking either grate the beetroot with a coarse grater, or chop into large pieces and pulse in a food processor (the finer pieces work better when making canapé sized falafels but it is a personal choice). Squeeze out any excess liquid and add the beetroot to the pan. Continue to fry until the beetroot begins to soften a little, about 5 minutes. Take off the heat and stir through the fresh herbs, taste and season with salt and pepper. At this stage the mixture should be quite dry so drain off any excess liquid. Now sieve in the gram flour and stir through the falafel mix, beating in any lumps of flour. Leave the mixture to stand for about 5 minutes to allow the flour to bind with the vegetables, if the mixture is too dry stir through a little rice or almond milk. The mixture should bind together and you should be able to mould small patties in your hands, if the mixture is excessively wet or dry this will be very hard to do, so adjust the texture by adding a little more flour and/or milk.

Wipe clean the frying pan and heat up a good 2-3mm coconut oil. Mould your patties and drop into the hot oil. Fry for a few minutes before attempting to move them, once they have crisped up on the underside they should be easy to lift with a thin fish slice and flip over. Once they are brown on each side they should be ready to eat but if they are quite thick continue cooking on a baking sheet in the oven for a further 10 minutes. It is possible to drain the falafel on kitchen paper, once fried, and reserve for later; either leave them on the side and reheat in a hot oven for 10 minutes or refrigerate for 2-3 days and reheat when needed.


Raw Lasagne


4 medium sized courgettes / zucchini
2 plum tomatoes, finely sliced
2 avocados, peeled and finely sliced
50g (1/4 cup) fresh coconut, finely sliced

For the cashew and hazelnut spread:
100g (2/3 cup) raw cashew nuts
100g (2/3 cup) raw hazelnuts
90 ml (1/3 cup) cold, filtered water
2 tbsp nutritional yeast flakes
2 large cloves garlic, peeled and crushed
2 tbsp organic, cold pressed extra virgin olive oil
1-2 tbsp fresh lemon juice
1/4 tsp ground mustard seeds
1/4 tsp Himalayan pink salt
A pinch of fresh ground black pepper
2 tbsp chopped, fresh parsley
2 tbsp chopped, fresh basil

For the sun dried tomato sauce:
60g (1/2 cup) sundried tomatoes, dry packed not in oil
2 cloves garlic, peeled and crushed
1 tbsp organic, cold pressed extra virgin olive oil
1 ripe avocado
A small handful of fresh
basil leaves
1 tbsp organic apple cider vinegar
1/2 tbsp fresh lemon juice
1/4 tsp dried oregano
A pinch of Himalayan pink salt

Start by soaking the cashews and hazelnuts in a bowl; cover the nuts in water and set aside to soak for an hour.

Slice the courgette lengthwise into 3-4mm (1/4”) thick slices. A mandolin works great to make even slices, but slicing by hand is fine too. Set the courgette slices to one side.

For the cashew and hazelnut spread:
Drain all the water from the nuts. Place the nuts, filtered water, nutritional yeast flakes, garlic, olive oil, 1 tsp lemon juice, ground mustard seeds, salt and pepper into a food processor. Blend everything to a smooth and creamy consistency. Taste and add in a little more lemon juice, if necessary, followed by the chopped herbs. Blitz the mixture for a further 5-10 seconds, or until well combined and smooth.

For the sun dried tomato sauce:
Place the sundried tomato, garlic, olive oil and the avocado in a food processor. Next, add the basil, apple cider vinegar, lemon juice, oregano and salt. Blend all the ingredients to a smooth, thick puree, season and set aside.

To assemble the lasagne:
In a small casserole dish, place two of the long courgette slices vertically next to one another, edges touching. Using the back of a spoon or a spatula; spread 1 tablespoon of the tomato sauce over the courgettes. Lay two slices of tomato on top of the tomato sauce and spread over two tablespoons of cashew nut spread. Then add two slices of the avocado and spread over 2 tablespoons of the tomato sauce; repeat with alternate layers of courgette, tomatoes and avocado and alternate layers of the tomato sauce and cashew spread. As you build up the layers occasionally add in a layer of the fresh coconut. Garnish the top of the lasagne with the basil leaves and pine nuts, serve immediately, or chill in the refrigerator and use within two days.

Indonesian gado gado

Indonesian gado gado

A great salad by itself and a wonderful, Asian inspired accompaniment to a spicy fish dish. Just close your eyes and you can hear those palm trees rustling and feel warm sand beneath your toes!

Serves 4 as a side dish or starter:

3 shallots, finely chopped
4 cloves of garlic, finely chopped
1 cm (1/2”) chunk of fresh galangal (or ginger), finely chopped
2 tbsp sambal oelek (Indonesian chilli paste) or 2 small red chillies, deseeded and finely chopped
200g (3/4 cup) organic peanut butter
Approximately 60 ml (1/4 cup) organic soy sauce
Approximately 2 tbsp coconut nectar
Zest and juice of a lime
120ml (1/2 cup) coconut milk

In a small saucepan gently fry off the shallots, garlic, ginger and chilli until soft. Off the heat add all the other ingredients, except the water. Bring this mixture up to a low simmer and stir until all the ingredients have combined. Check the seasoning and add a little more soy sauce and/or coconut nectar, if necessary. You are looking for the consistency of pouring cream; so add the water, a little at a time, until this is achieved. The sauce can be made up to a few days in advance and stored in the fridge. It also makes a great dip for cooked chicken, or add it to a simple stir-fry to lift the flavour.

1 tbsp turmeric powder
Approximately 200g (1 cup) new potatoes – cleaned and halved
100g (3.5oz) French green beans – trimmed
A handful each of shredded white and green cabbage, finely sliced red peppers and bean sprouts
A small handful of fresh coriander, chopped
4 eggs – hard-boiled

Add the turmeric to a large pan of water and boil the new potatoes until just cooked, not too soft. While the potatoes are cooking steam (or boil) the green beans for just a few minutes. Arrange all the vegetables onto a platter (or individual plates), top with chopped egg and drizzle over the peanut sauce. This salad can be prepped in advance, just add the eggs and satay at the last minute. If you are catering for vegans, serve the egg on the side so guests can add it if they want. The great thing about this dish is you can mix and match the ingredients, using an array of fresh vegetables.