Recipes

Yield – 8 portions 3 Bean Orzo Pasta

Ingredients Chef’s Tip!

 450g orzo pasta
 1 small red pepper, chopped
 1 small yellow pepper, chopped
 1 bunch spring onions, chopped
 1 small red onion, finely chopped
 1 (410g) tin chickpeas, rinsed

and drained
 500g kidney beans
 400g blackeyed beans
 3/4 (340g) tin sweetcorn, drained
 45g chopped coriander leaves
 salt to taste
 pepper to taste
 50ml lime juice
 6 tbsps rapeseed oil

Method

1. Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the orzo and return to the boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite,
about 10 minutes. Drain.

2. Place the drained orzo in a large salad bowl and fold in the red pepper, yellow pepper, spring onions, red onion,
chickpeas, kidney beans, black beans, sweetcorn, coriander and salt and pepper to taste. Pour the lime juice and
oil over the salad, toss to coat and refrigerate at least 2 hours to chill before serving.

Aubergine Curry

Yield – 10 portions

Ingredients

 300g aubergine
 45ml Rapeseed Oil
 5g whole mustard seeds
 250g sliced onion-Can use Red or

Spanish
 5g ginger paste
 1 ½ tsp Chopped Garlic
 3g chilli powder
 4g ground turmeric
 4g ground cumin
 2g garam masala
 120g water
 10g tomato paste
 15ml lemon juice
 3g salt

Chef’s Tip!

Why not use Cauliflower cous cous to add a difference to the dish
without the heaviness of rice.

Method

1. Cut the aubergines into 1-inch pieces with skin on
2. Heat 1 1/2 tbsp. rapeseed oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few

seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook
until mixture is nicely browned.
3. Add chilli powder, turmeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes,
then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to
become dry.
4. In a large frying pan, heat 1 1/2 tbsp. oil over moderate heat. Add aubergine pieces to the pan, and arrange in
a single layer. Sauté until all sides are brown and crisp.
5. Once all aubergine pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces
with the sauce. Add lemon juice and salt.
6. Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and
serve.
7. Compliment with your Cauliflower Couscous or Rice

Yield – 10 portions BBQ Jackfruit

Ingredients Chef’s Tip!

 1 tablespoon extra-virgin olive oil
 1 red onion, peeled, -will need

spiralizer
 salt and pepper, to taste
 ½ tsp chopped garlic
 1/2 teaspoon paprika
 2 (20oz) jack fruit in water,

drained and the root trimmed
 1/2 cup swiss vegetable bouillon
 3/4 cup Hickory BBQ sauce

Method

1. Place a large pan over medium heat and add in the oil. Once oil is shimmering, add in the onion noodles
and season with salt and pepper. Cook for 7 minutes or until onions are mostly wilted and add in the
garlic and paprika and stir to coat the onion in the spice. Then, add in the jack fruit, broth and season
again with salt and pepper.

2. Cover and let cook for 10 minutes or until jack fruit softens and can be pulled apart like pulled meat. At
that point pull apart carefully with two forks.

3. Once the jack fruit is pulled into shreds, pour over the barbecue sauce and stir to combine. Let cook for
another 2-3 minutes or until heated through.

4. Serve the vegan pulled pork on a salad, in a sweet potato, on a bun, with rice, or however you’d like.

Baked Millet Croquettes

Yield – 10 portions

Ingredients

 1 cup millet
 2 cups water
 1/2 teaspoon salt
 1/2 cup sunflower seeds,

toasted
 1/2 bunch scallions, minced
 1/2 bunch parsley, minced
 1 small carrot, finely grated
 2-4 tablespoons soy sauce

Chef’s Tip!

Method

 Preheat oven to 350º F/180c
 Wash millet in sieve. Drain well. In sauce pot, dry roast over medium heat, stirring constantly

for about 10 minutes or until millet smells like popcorn.
 Add water and salt to millet and bring to a boil. Simmer 30 minutes until water is absorbed.

Cool millet in a large bowl.
 Grind sunflower seeds in food processor. Add to millet, along with scallions, parsley and

carrots. Add shoyu to taste, and squeeze mixture together with hands until soft and sticky.
 Form into croquettes and bake on greased cookie sheet until golden brown, about 30 minutes.

Crispy Quinoa Sliders

Yield – 6 portions Chef’s Tip!

Ingredients

 1 cup uncooked quinoa
 2 cups vegetable bouillon
 1 cup cooked chickpeas
 1/2 cup freshly grated cheese
 1/4 cup panko breadcrumbs
 1/2 cup chopped carrots
 2 green onions, thinly sliced
 ½ tsp chopped garlic
 1 large egg + 1 egg white, lightly

beaten
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons olive oil
 12 multigrain slider buns or rolls
 200g sliced avocado for topping
 1/2 cup mayonnaise, for topping

Method

1. Add quinoa and stock to a medium saucepan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be
fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.

2. While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese.
3. Place it all in a bowl, then add panko and mix.
4. Coarsely chop the chickpeas and add to the bowl.
5. Once quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few

minutes to cool.
6. Add in beaten egg & egg white, salt, pepper and mix well. Form into patties that fit the size of the buns you have (really squeeze a handful

of quinoa together and smoothed it into a round, it may take some effort to get the patties to stick).
7. Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply

golden brown and crispy, about 5 minutes.
8. Gently flip and cook 5 minutes more.
9. Remove and continue with remaining olive oil and patties.
10. Serve with sliced avocado & mayo!

Yield – 8 portions Farro & Winter Greens

Ingredients Chef’s Tip!

 250g Farro Grain
 Kale 125 grams
 Spinach 50 grams
 Goats Cheese 100grams
 Red Onions 30 grams

“Dressing”

 50grams Avocado Frozen
Diced

 25 grams Rocket
 100 ml Rapeseed Oil
 Salt and Pepper
 Lemon juice to taste
 Water if to thick

Method

 Cook Farro 2 to 1 water ratio, simmer approx. 25 mins until soft/bit texture and liquid has been absorbed
 Trim, shave and blanch kale, then pan fry till cripsy
 Shave the red onions on Japanese slicer and store in cold water for 20 mins
 Wash baby spinach
 Heat oil on stove add avocado, remove from stove allow to cool, add to bender with rocket lemon juice and seasoning

blitz to dressing, again add water if to thick and adjust the seasoning

Build the Dish-with ingredients above can be hot or cold

 Mix Farro with some of the dressing, kale and spinach
 Dress the plate or bowl with the remainder of the dressing
 Place on the salad
 Top with Sliced goats cheese, shaved onions
 Season and serve
(If hot heat farro, dressing but keep other ingredients as they are)

Yield – 4 portions Freekah Pilaf

Ingredients Chef’s Tip!

 2 medium onions, thinly sliced
 25g butter
 1 tsp cold pressed rapeseed

oil
 150g freekeh
 1/4 tsp ground cinnamon
 1/4 tsp ground allspice
 270ml Swiss vegetable

bouillon
 100g Greek yoghurt
 1 1/2 tsp lemon juice
 1/2 garlic clove, crushed
 10g parsley, finely chopped,

plus extra to garnish
 10g mint, finely chopped
 10g coriander, finely chopped

Method

Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring
occasionally, for 15–20 minutes. or until the onion is soft and brown.

Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse well under cold running
water. Drain well.

Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir well. Bring to
the boil, then cover, reduce the heat to a bare minimum and leave to simmer for 15 minutes. Remove the pan

from the heat and leave it covered for 5 minutes. Finally, remove the lid and leave to pilaf to cool down a
little, about another 5 minutes.

While you wait, mix the yoghurt with the lemon juice, garlic and some salt.
Stir the herbs into the warm (not hot) pilaf. Taste and adjust the seasoning. Spoon onto serving dishes and
top each portion with a generous dollop of yoghurt. Sprinkle with parsley and finish with a trickle of English

rapeseed oil.

Halloumi Tikka Kebabs

Yield – 6 Kebabs
Ingredients

 2 tbsp sunflower oil Chef’s Tip!
 3 tsp ground coriander
 3 tsp ground cumin
 3 tsp paprika
 2 tsp garam masala
 1 tsp ground ginger
 1 tsp chilli powder
 2 tsp garlic puree
 3 tsp chopped mint leaves
 2 tbsp lime juice
 150ml natural yoghurt
 50ml water
 3x250gm pack of halloumi (cut into cubes)
 150gm red onion
 5 tbsp lemon juice
 0.25 tsp salt
 0.25 tsp caster sugar
 6 cherry tomatoes
 1 tbsp sunflower oil

Method

1. Heat oil in a small saucepan and warm all the ground spices together ensuring they do not burn. Put spice mix in
a bowl and stir in the garlic, mint, lime juice, yoghurt & water. Mix together well.

2. Add the halloumi cubes to the marinade, coat well, cover, refrigerate and leave for 24hrs.
3. Cut onions into eight chunks. Put onion pieces into boiling water for 5 mins until soft. Mix lemon juice, salt and

sugar in a bowl then add the drained onion pieces to marinate for 15 mins. Using skewers, add a piece of
halloumi, 3 pieces of onion followed by halloumi, 3 pieces of onion. Use 3 pieces of halloumi for each kebab,
finished with a cherry tomato. Cover and refrigerate until needed.
4. Cook on a griddle, non stick pan or BBQ until browned on each side; then serve with your choice of sides.

Yield – 12 portions Mexican Freekeh

Ingredients Chef’s Tip!

 400g wholegrain freekeh
 200g black turtle beans (frozen)
 2 tbsp lime juice
 1 tsp blackened cajun seasoning
 2 whole chipotle peppers in adobo

sauce, chopped
 1 tbsp adobo sauce, reserved from

above
 300g sweetcorn
 1/4 bunch fresh coriander, roughly

chopped
 3 spring onions, roughly chopped
 1 green pepper, roughly chopped
 1 garlic clove, finely chopped

Method

1. Cook the freekeh for twenty minutes until tender.
2. Fry off the pepper, spring onion, garlic and chipotle peppers with the cajun seasoning and adobo sauce.
3. Add the sweetcorn, beans and warm through.
4. Mix in the freekeh and lime juice, stir together and serve.

Chickpea & Sweet potato Mongolian style curry

Yield – 10 portions

Ingredients

 1kg dried chick peas

 500g sweet potato peeled

 2 finely diced medium onions

 2 tsp cayenne pepper

 2 tsp ground coriander

 2 tsp cumin seeds

 2 tsp turmeric

 2 tsp garam masala

 4 tsp amchoor (mango powder)

 2 cinnamon quills

 6 bay leaves

 1tsp Swiss vegetable bouillon

 250 ml organic natural yogurt Chef’s Tip!
 10 ml sunflower oil

 0.5 bunch fresh coriander

 500ml chopped tomatoes lightly

blitzed (with the coriander stalks)

this gives more flavour

 toasted Method

 1 small red pepper, chopped

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 salt to taste

 pepper to taste

 5 limes, juiced

 6 tbsps rapeseed oil

Rainbow Kimchi Glass Noodle salad

Yield – 4 portions

Ingredients

 200grms Glass Noodles
 Beetroot 70 grams Raw weight
 Carrot 70 grams Raw weight
 Courgette 70 grams Raw weight
 Kimchi 4 tablespoons to taste
 Rapeseed oil 50 ml
 Spring Onions 30 grams

“Dressing”

 Gochujang Paste 2 table Spoons
 Brown soft sugar 1 Table Spoon
 Rice wine Vinegar 2 Table Spoon
 Rapeseed Oil 1 table Spoon
 Sesame Oil 1 Table Spoon
 Soya Sauce 1 Table Spoon
 ½ tsp chopped garlic

Chef’s Tip!

Method

 Soak the noodles for 20 mins in cold water, then place into boiling water simmer for 6 mins approx.
and then cool under cold running water refresh the water 2/3 times

 Spiralise Courgette/beetroot/carrot
 Cut spring onions into scallions
 Combine all ingredients for dressing and check seasoning you can add more paste if you like it spicy
Build the Dish

 Heat oil in wok, add Kimchi stir fry, add drained noodles, stir fry and then add some of the dressing
allow to infuse

 Remove from heat add spiralised vegetables, season
 Place into bowl, finish with spring onions and dress with remainder of dressing
 Season and serve
(If cold just combine and season all ingredients)

Raw Salad Jar

Yield – 10 portions

Ingredients

 Smoked Tofu 75 grams
 Kale 20g -- Shredded
 Carrot 50g -- Spiralized
 Beetroot 50g -- Spiralized
 Red Pepper 50g -- Julienne
 Butternut Squash -- Spiralized
 Nut Free Pesto -- 30g
 Olive Oil 20ml
 Smoked paprika 5 grams
 20ml lemon juice
 salt and pepper

Chef’s Tip!

Raw salad : benefits of this salad is the idea of cooking breaks
now nutrients and minerals and by leaving them raw you get

more out of it. A dressing deriving from north africa called
chamoula, main ingredients coriander onion and garlic with a

zesty punch. this salad is vegan.

Method

Make the dressing by mixing the nut free pesto, olive oil and the lemon juice.
season the tofu, with lemon juice, smoked paprika and oil/sale/pepper

Build the salad by layering the jar with 70g of dressing, 50g of butternut, red pepper, beetroot and carrot. finish with
some shredded kale and leaves of kale rising up out the glass.

Keep salad in bowl close to counter, roast the tofu, add to the salad as serving and finish with the dressing

Tofu Katsu Curry

Yield – 10 portions

Ingredients

 300g of Basil Tofu
 1 large egg
 125g of plain flour
 100g of panko breadcrumbs
 pinch of salt and pepper
 vegetable oil, for frying
 Java curry block (Just add water

to make sauce).

Chef’s Tip!

Why not Garnish with shallots, or spring onions, or
Julienned carrots.

Method

1. Cook the rice in rice cooker or preferred method
2. For the crispy tofu, lay a clean tea towel on a work surface and turn the tofu onto it. Slice into 1cm thick slices,

dry the pieces well and sprinkle with salt. Leave on a clean tea towel for 10 minutes.
3. Prepare the pane
4. Roll each slice of tofu in the flour, then the egg, then the breadcrumbs to coat.
5. In a large frying pan, heat enough oil to fill it about 1.5cm deep.
6. Shallow fry the tofu for around 2 minutes on each side or until golden, then place on kitchen paper to drain.
7. To serve, place some rice in each bowl, place the crispy tofu on top and pour over the curry sauce. Serve with

sliced spring onions or shallots and some julienned carrot.

Tofu Rogan Josh

Yield – 4 portions
Ingredients

 250g Indian Tofu Chef’s Tip!
 1 tsp ground cardamom
 1 tsp ground cinnamon
 1/2 tsp crushed black pepper
 2 large onion finely chopped
 2 tbsp ginger garlic paste
 5 tsp chilli powder
 1/2 tsp ground coriander seeds
 1 tsp ground ginger
 1 tsp ground fennel seeds
 1/2 tsp garam masala
 Salt to taste
 300ml water
 200ml plain/greek yoghurt, whisked
 1 inch cube of beetroot
 1 tbsp chopped coriander leaves
 5-6 tbsp sunflower oil
 1 tbsp butter



Method

1. Drain, dry and cut tofu into cubes.
2. Heat a griddle, add 2 tbsp oil and cook tofu for a few minutes on each side till brown and firm.
3. Heat the rest of the oil in a large pan, add the cardamom, cinnamon, pepper and stir on high for about 25-30 seconds.
4. Add the chopped onions and salt and cook for 15 minutes, stir continuously, till browned.
5. Add the ginger-garlic paste, chilli powder, coriander powder and cook for another 2-3 minutes.
6. Add yoghurt gradually (2 tbsp at a time) to the pan. Stir continuously until it is absorbed.
7. When all the yoghurt has been blended with the paste, add water.
8. When it comes to a boil, lower the heat to a simmer, add beetroot cube, cover the pan and cook for 15-20 minutes.
9. Add the ginger, fennel and garam masala.
10. Remove the beetroot piece, add the coriander leaves and bring to the boil once again. Remove from the heat and stir

through the tofu pieces.
11. Serve with steamed basmati rice & naan.

Gluten Free Banana Loaf

Yield – 10 portions

Ingredients

 2 Ripe Bananas
 60g Melted Coconut Oil
 1 tsp Vanilla Extract
 90ml Water
 1 tsp Apple Cider Vinegar
 50 Cocoa Powder
 120g Coconut Sugar
 180g Gluten Free Flour
 1 tsp Salt
 1 tsp baking Soda
 ½ tsp GF baking powder

Chef’s Tip!

Method

1. Mash bananas in a bowl.
2. Add Melted coconut oil, Vanilla extract, water and apple cider vinegar and mix
3. Add all other ingredients and mix into a batter.
4. Pour into a grease proof loaf tin and bake for 45 mins on 180c/350f