For the pancake batter:
100g of coconut sugar
3g of salt
15g of baking soda
10g of matcha powder
5g of vanilla extract
700g of soured cream
500g of self-raising flour
For the avo-butter:
250g of butter
200g of avocado
Step 1To make the avo-butter, bring the butter to room temperature or soften the butter. Blend the avocado into a fine puree then mix the butter with the avocado puree well. Store in the refrigerator until set to solid form.
Step 2To make the pancake batter, break the eggs in a mixing bowl with the salt, coconut sugar, vanilla extract. Whisk all the ingredients well.
Step 3Next, add soured cream, flour, matcha and soda and whisk well. Then add self-raising flour and mix all ingredients together.
Step 4Heat a non-stick frying pan over a medium heat and add a knob of avo-butter. When it's melted, add a small ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden-brown, and the pancake has risen to about 1cm thick. Repeat until all the batter is used up.
Step 5Serve with lashings of real maple syrup and extra avo-butter. If you like, add caramelised banana with avo-butter or crispy bacon with fried eggs cooked with avo-butter.
For the mousse:
4 tbsp of natural cacao powder
5 tbsp of maple syrup
½ tsp of vanilla extract
4 tbsp of dairy-free coconut milk yogurt alternative
For the topping:
2 tbsp of jumbo porridge oats
1½ tsp of desiccated coconut
1 tsp of maple syrup
Step 1Preheat the oven to 200°C, gas mark 6. For the topping, combine the oats, desiccated coconut and maple syrup in a bowl, then spread out on a small parchment-lined baking tray. Bake for 6 minutes, stirring halfway, until crisp and golden; set aside.
Step 2To make the mousse, whizz the avocado, cacao powder, maple syrup and vanilla extract with a pinch of sea salt in a food processor until smooth. Add the coconut milk yogurt and whizz again until combined. If the mixture is a little lumpy, you may want to pass it through a sieve.
Step 3Spoon into 4 small glass jars or ramekins. Eat immediately, or chill for up to 24 hours, adding the topping just before serving.
100g of fresh white crab meat
1 lime, juice of ½ and the rest in wedges
1 avocado, peeled and sliced
1 tbsp of sunflower oil
2 garlic cloves, crushed
10g of fresh root ginger, peeled and cut into matchsticks
½ Chinese leaf lettuce, cut into 3cm pieces
250g pack of microwavable egg fried rice
1 tbsp of kimchi paste
1 tsp of light soy sauce
3 salad onions, sliced
½ red chilli, finely sliced
Step 1In a bowl, mix the crab meat and juice of ½ lime with a pinch of salt; set aside with the sliced avocado.
Step 2Heat the oil in a large wok or frying pan over a medium- high heat. Add the garlic and ginger and fry for 30 seconds. Add the Chinese leaf lettuce and fry for 2-3 minutes until starting to wilt. Tip in the rice and stir to combine, then add the kimchi paste and soy sauce and toss over the heat until everything is hot. Check the seasoning and add more soy sauce, if liked.
Step 3Take the pan off the heat and stir most of the salad onions through the rice. Divide between two plates, and top with the crab, avocado, remaining salad onions and the sliced chilli.
1 pink grapefruit
4 x 120g salmon fillets, skin on
1 tbsp of extra-virgin olive oil
100g of green beans, topped
2 large handfuls of watercress leaves
1 large handful of flat-leaf parsley
1 large handful of mint
1 ripe avocado, sliced to serve
For the green goddess dressing:
1 large handful of watercress leaves
100g of yoghurt
2-3 tbsp of mayonnaise
1 large handful of mixed herbs (such as dill, basil, mint and parsley)
2 spring onions, chopped
Juice of ½ a lemon
Step 1To make the green goddess dressing, pulse together all the ingredients in a blender or food processor, adding a little more yoghurt or some water if needed. Refrigerate until required.
Step 2Segment the grapefruit by first slicing off both ends. Stand the fruit on a board and, following its curve, slice off the peel and pith with a very sharp knife. Cut out the grapefruit segments by slicing between the membranes.
Step 3Heat a frying pan over medium-high heat for 2 minutes. Brush the salmon with oil and season well. Cook the salmon, skin-down, for 3 minutes, then turn over and cook for 1 minute; the salmon should be quite rare and the skin crispy. Remove from the pan and leave to rest for 2 minutes.
Step 4Meanwhile, blanch the beans in a pan of lightly salted boiling water for 2-3 minutes until they are bright green and tender yet crisp. Rinse under cold running water and drain well.
Step 5Arrange the watercress, parsley, mint, avocado, beans and grapefruit on serving plates. Slice the salmon and place on top, drizzle with green goddess dressing and season with sea salt to serve.
2 ripe avocados
A few black amaranth micro herbs or purple shiso leaves
2 tbsp of cooked black quinoa, to serve
Avocado purée, to serve
A few coriander micro herbs, to decorate
For the Jerusalem artichoke tartare:
2 large Jerusalem artichokes (about 100–120g), peeled and diced
½ a limo chilli or medium-heat red chilli, deseeded and finely chopped
½ a small red onion, finely chopped
A few coriander leaves, finely chopped
Salt to taste
For the marillo tiger’s milk (makes about 200ml):
5mm piece of ginger
1 garlic clove, halved
4 coriander sprigs
Juice of 12 limes, plus extra to taste
2 tsp of marillo chilli paste
For the coriander herb oil:
5 coriander sprigs
5 tbsp of olive oil
Step 1First, make the amarillo tiger’s milk. Put the ginger, garlic, coriander and lime juice in a bowl. Stir and leave to infuse for 10 minutes. Strain the mixture through a sieve into a separate bowl and add the chilli paste and ½ tsp of salt. Taste to check the balance of favours and add more salt, chilli or lime juice if necessary. Set aside.
Step 2Next, make the Jerusalem artichoke tartare. Bring a saucepan of salted water to the boil. Add the diced artichoke and blanch for 4 minutes – it should still have some bite to it. Drain the artichoke pieces, cool them under running water, then put them in a small bowl with the chilli, red onion, coriander leaves and 2 tbsp of the amarillo tiger’s milk. Season with salt, then marinate in the fridge for at least 1 hour.
Step 3Meanwhile, make the coriander herb oil by blitzing the ingredients together with a stick blender. Set aside. (You can store any unused herb oil in a sterilized jar for up to 4 weeks.)
Step 4Divide the tartare between 4 plates, arranging it in a sausage shape. Halve the avocados, remove the stones and peel, then thinly slice the flesh.
Step 5Divide the avocado slices between the 4 plates, draping them over the tartare, then top with the amaranth micro herbs or shiso leaves and a little quinoa. Drizzle equal amounts of the remaining amarillo tiger’s milk over each plate, then the coriander oil and a little avocado purée, and finally decorate with the coriander micro herbs and serve immediately.
200g jar of jalapenos
Small bunch of basil
Small bunch of coriander
120g of cashew nuts
1 lime, zest and juice
Squeeze of maple syrup
Pinch of salt and pepper
Step 1Whiz all the ingredients together in a food processor and tuck in. Especially good with eggs in the morning.
For the soup:
500g of chicken or vegetable stock
4 spring onions
1 garlic glove, peeled
2-inch of peeled ginger
2 green chilies
1 tin of coconut milk
1 cucumber peeled
1 avocado, stoned and peeled
4 large green tomatoes
2 tsp of cumin
2 tsp of coriander
Small bunch of coriander
Small bunch of mint
Squirt of honey
2 limes, juiced and zested
Plenty of sea salt
For the crab:
250g of crab
3 spring onions
1 lime and zest
Small bunch of coriander and mint leaves, shredded
Step 1For the soup, just simply add all your ingredients into a blender and blitz until smooth. It is important it tastes to your liking; you could need a little more lime for zing or salt or maybe even more chilli.
Step 2In a bowl, mix all your crab ingredients together.
Step 3Once the soup is chilled, serve with a dollop of your crab mixture and any other added garnishes – think microherbs, radish or chilli.
2 avocados, skinned and diced
1 small onion, chopped
1 large potato, peeled
¼ tsp of red chilli powder
2 tsp of cumin powder
1 tsp of coriander powder
¼ tsp of turmeric powder
Salt to taste
1 green chilli, finely chopped
Samosa or spring roll pastry (you can buy online and in Sainsbury’s)
Vegetable oil for frying
Water and flour paste, for sticking
Step 1Boil the potato until tender and a knife slides out of it. Allow to cool before dicing.
Step 2Mix the avocado, onion and potato in a bowl and add all the spices including the green chilli. Mix together by hand, taking care not to mash everything into a paste. Add the salt to taste and set aside.
Step 3Place a samosa pastry strip on a chopping board. Fold the bottom right corner towards the left, until it makes a right-angled triangle. Stick the pastry together in this shape with the flour water paste, made from mixing a little flour and water together, so that it forms a triangular pocket.
Step 4Fill the pocket 80% with the avocado filling. Fold this over to continue in a 90º angle triangle until you are left with a small tiny bit. Use the glue to stick this protruding flap. Repeat with the rest of the samosa strips, until the filling is over.
Step 5Heat oil in fryer or deep pan to 180°C degrees. When the oil is at temperature, place 4-5 samosas in hot oil with a 5 second interval before each one. Fry until golden and crisp. Remove and place on a paper towel to drain the excess oil. Serve piping hot.
250g of red wholegrain rice
2 small ripe avocados
2 corn on the cob
10 spring onions
3 tbsp of extra virgin olive oil
1 red chilli
1 small bunch of coriander or parsley
20g of mixed toasted seeds
20g of unsalted butter
Salt and pepper to taste
Step 1First boil the rice in salted water for around 20-22 minutes. It has to be cook through but still retaining a little bit to it. Drain and to cool it down rinse it with fresh water until warm.
Step 2To cook the corn the quickest way I found is the microwave. Leave the husk on and place it onto a microwave safe dish. Cook it for about 4-5 minutes until soft. Let it rest for 5 minutes and when still warm peel it well. Now you can season to taste and brush them with a mix of oil and butter. Either flash them on a griddle pan or if you can over a BBQ to give them a nice roasted flavour. When coloured all around remove them from the heat let them cool. Separate the corn from the cob. Wash the spring onions and roast them quickly over the griddle too, for about 2 minutes.
Step 3Peel the avocados and chop them roughly. Chop the chilli and spring onions and mix all the ingredients with the red rice. Season with just a drizzle of extra virgin olive oil, salt and pepper and the zest and juice of 1 lime.
Step 4Garnish with chopped coriander and oven toasted seeds like pumpkin and sesame.
1 tbsp of mascarpone
½ lemon, juiced
A pinch of salt