RECIPES

Pea veloute

Serves 6

INGREDIENTS

• 300g frozen peas • 1 small bunch of fresh mint (20g) • 4 dried Kaffir lime leaves • 1 medium leek (80g), washed, trimmed and roughly chopped • 70g soya butter • 2 tbsp (30g) white miso paste • 30ml sake • 1 tsp garlic powder • 300ml oat milk • 200ml vegetable stock • 200ml water • Coconut oil for cooking • Sea salt flakes

To garnish • 400g tinned black lentils • 400g green peas, fresh or frozen (if frozen, add to warm water to slowly defrost) • 200g raw cauliflower, sliced thinly • 1 tsp mint, basil or coriander, roughly chopped to sprinkle

METHOD

1 Heat the oil in a large heavy-based saucepan on a medium heat and add the leek and miso paste. Mix well and cook for 5 to 7 minutes until soft. 2 Add the milk, stock, mint and lime leaves and cook for a further 10 minutes. 3 Add the frozen peas, garlic powder, water and a heaped teaspoon of salt. Mix everything well and remove from the heat. Leave to rest for 10 minutes. 4 Remove the mint and lime leaves. Put the soup into a blender and pulse until smooth. 5 Add a spoonful of lentils to the centre of each bowl, before pouring the velouté around the edge. Then arrange the green peas, cauliflower on top of the lentils and velouté. Sprinkle with herbs.

Tomato Ceviche

Serves 4

INGREDIENTS

• 500g best quality seasonal tomatoes

For the ceviche sauce • Juice of 2 lemons (100ml) • Juice of 2 oranges (100ml) • 1 heaped tbsp (20g) red miso paste • 50ml soy sauce • 1 thumb size piece of fresh ginger, peeled and finely chopped • 2 plump garlic cloves, peeled and finely chopped • 50ml sake • 70g best quality seasonal tomatoes

To garnish • ¼ bunch chives, finely chopped • 1 tsp black or normal sesame seeds • Handful of micro coriander • Handful of garlic flowers (optional) • 2 ripe avocados • Juice of ½ lime • Maldon salt flakes

METHOD

1 To make the sauce, put all the ingredients into a high speed blender and pulse until smooth. Keep in the fridge until ready to serve. 2 Cut the tomatoes into large chunks, lay them out on a flat serving dish and dress with the ceviche sauce (about half the amount of dressing to tomatoes). Sprinkle with sesame seeds and chopped chives. 3 Cut the avocados in half, peel, chop into cubes and put into a bowl. Squeeze the lime juice over it and add a large pinch of salt flakes. Carefully ensure all the pieces are coated and then arrange the avocado cubes on top of the tomatoes. Sprinkle with micro coriander and garlic flowers.

Lemon tart

Serves 8

INGREDIENTS

For the pastry • 190g gluten-free flour • 95g vegan butter • 75g coconut sugar • 25g ground almonds • Pinch of salt • Pinch of xanthan gum • 25g apple sauce

For the lemon curd • 400g coconut cream (tinned is fine) • Juice of 5½ oranges (400ml) • Juice of 4½ large lemons (250ml) • 285ml agave • 2½ tsp vanilla extract • 80g cornflour

To serve • Approx. 1 tbsp zusto

METHOD

1 To make the pastry, mix all the ingredients in a food processor until a soft dough forms. Roll the pastry out to 3mm thick and then gently lay in a 28cm tart dish, lined with baking paper and buttered. Ensure the edges rise up to at least 3cm and pop into the freezer for at least 2 hours. 2 Preheat the oven to 160°C (normal) | 140°C (fan) | gas mark 3. 3 Put all the ingredients into a heavy-based saucepan on a medium heat and whisk until the mixture thickens like a custard, but don’t allow it to boil. Remove from the heat and pour into the frozen pastry case and cut the pastry at the edge of the cream before baking it for 25 minutes. Let it cool down completely and store in the fridge for at least 4 hours before serving. 4 To serve, sprinkle with a little zusto and either use a blow torch or pop under the grill for a minute to caramelise before serving.

HOLY CARROT

2-4 Hans Crescent, SW1 Holycarrot.co.uk