Mushroom Pâté

A vegetarian alternative to meat Pâté, packed full of flavour. Enjoy spread on oat cakes or with cheese. 

To make the Pâté: 

200g of sliced mushrooms 

1 heaped tsp of truffle paste 

1 large crushed garlic clove

Fry the mushrooms and garlic in 2 tblsp of olive oil until completely soft. Mix the mushrooms with the truffle paste. Blend for a few minutes until completely smooth. Season to taste. 

Kidney Bean and Smoked Paprika Hummus

A great alternative to traditional hummus. This recipe can be adapted by adding sweet chilli instead of smoke paprika. 

To make the hummus: 

1 tin of drained and washed red kidney beans

1 heaped tsp of smoked paprika 

3 tblsp of lemon juice 

Simply blend all the ingredients and season to taste. Serve with more smoked paprika and olive oil. 

Banana and Coconut Ice Cream

A delicious creamy and sweet summer desert. Completely clean and nasty free. 

To make the ice cream: serves 1

1 very ripe roughly chopped frozen banana. 

1 square inch cube of fresh coconut 

1 tsp of honey (optional) 

Simply blend all the ingredients until really smooth. 

Fish and Chips

No ordinary fish and chips. This dish is made up of crispy sweet parsnip chips, succulent salmon and mushy mint peas. 

To make the parsnip chips: serves 1

2 tblsp of olive oil

One large or two medium parsnips

Chop the parsnip into long chips with the skin on. Steam until soft. Toss in the oil and season with salt and pepper. Roast for 25 minutes at 180oc. Turn the parsnips so they roast evenly. 

To make the salmon: serves 1 

1 fillet of salmon

Add the seasoned salmon to roast with the parsnips. Roast both for a further 15 minutes until the salmon is cooked through. 

To make the mushy mint peas: serves 1 

1 cup of frozen peas

3 sprigs of fresh mint 

While the parsnips and salmon are roasting prepare the peas. Boil the peas for a few minutes and drain. Blend the peas with the fresh mint and season to taste. 

Once the salmon and parsnips are both cooked, heat the peas through in a pan. Assemble the dish and serve. 

Chilli Mint and Cashew Nut Noodles

Sweet, spicy and fragrant. This is a fresh noodle dish bursting with flavour. 

To make the noodles: serves 1

1 nest of rice noodles

1/2 a cup of plain cashew nuts 

1 spring onion finely sliced

1 carrot sliced finely 

1/4 cup of sweetcorn

1/4 of an iceberg lettuce finely sliced

1 whole deseeded chilli finely sliced

1 handful of roughly chopped fresh mint 

2 tblsp of soy sauce

1/2 tblsp of sesame oil 

Cover the noodles with boiling water in a bowl and leave for 5 minutes to soften. Drain and set aside. 

Toast the cashew nuts until golden in a dry pan and set aside. 

Fry the onion and carrots in a little oil until soft the add the sweetcorn and lettuce. Add all the other ingredients including the noodles and cashew nuts. Stir for a few minutes until throughly combined and top with some more fresh mint. 

Pea and Mint Soup

A fresh spring soup. Naturally sweet and delicious. 

To makes the soup: serves 3-4

1 cooked potatoe 

2 cups of frozen peas

1 cup of broad beans 

1 large bunch of fresh mint roughly chopped

1 vegetable stock cube 

Put the peas, broad beans, mint and stock cube in a large pan and cover with boiling water. Bring to the boil for a few minutes until cooked through. Add the potatoe and blend until smooth. Season to taste. 

Flapjack Crumbles

These flapjacks have a lovely moist and crumbly texture from the ground almonds. Unfortunately they went too quickly to take a photo of the whole batch! Very yummy.

To make the flapjacks: makes 16 flapjacks 

225g of coconut oil or butter 

100g of set honey 

350g of jumbo rolled oats 

50g of ground almonds 

100g of dried fruit (i used cranberries, currents and apricots)

6 whole dates

Melt the butter/ coconut oil and honey together in a pan until completely melted. Take off the heat and add all the other ingredients. Meanwhile line a dish with greaseproof paper. Poor the mixture into the lined dish and bake at 180oc for 20 minutes of until golden brown. Let the flapjacks cool completely and ideally refrigerate before cutting. They are very crumbly so this is quite hard.