SLOW-BAKED PECAN & COCOA NIB GRANOLA
WITH GOJI & GOLDEN BERRIES
Long, slow-baking gives granola a lovely flavour and crunchy texture, making this an absolute winner (and much cheaper than store-bought). Adding an egg white to the mixture helps the oats and seeds stick together in little clusters, but if you’d prefer it to be vegan-friendly, then simply leave the egg white out – the texture will just be a little more free-flowing.
Serve it with a good dollop of your favourite natural or coconut yogurt and some fresh fruit, adding a drizzle of honey or date syrup if you fancy a little extra sweetness.
250 g/2½ cups jumbo oats
100 g/¾ cup mixed seeds (sunflower, hemp, sesame, linseed, chia, etc.)
50 g/1¾ oz. coconut oil (or substitute olive oil)
50 ml/3½ tbsp brown rice syrup
a pinch of salt
1 egg white, lightly whisked
150 g/scant 1½ cups pecans, roughly chopped
100 g/3½ oz. golden berries
100 g/3½ oz. goji berries
50 g/1¾ oz. cocoa nibs
MAKES 10
Preheat the oven to 150˚C (300˚F) Gas 2. Put the oats and seeds into a bowl and grate in the coconut oil (or add the olive oil). Add the brown rice syrup and salt. Stir until evenly mixed. Add the egg white and mix through until the oats are coated and the mix is forming little clusters. Spread over a roasting pan and bake for about 40 minutes, until the granola is golden and crisp. Add the pecans and return to the oven for a further 5–10 minutes, until the nuts are lightly toasted. Remove from the oven and leave to cool before stirring in the berries and cocoa nibs. Store in an airtight container.
CRANBERRY BREAKFAST BARS
So these crunchy, fruity, seed-packed bars are perfect as a treat for breakfast on the move. They’re great to tuck into a lunch box too. Do please make sure to use ‘jumbo’ oats, rather than the fluffier ‘rolled’ porridge oats, or the bars won’t have such a moist and moreish texture. Look out for good-quality, plump juicy cranberries too.
180 g/1½ sticks butter, melted
180 g/1 cup minus 1⅓ tbsp light muscovado sugar
50 g/scant ¼ cup runny honey
200 g/2 cups jumbo oats
200 g/2 cups cornflakes
100 g/¾ cup mixed seeds (pumpkin, sunflower, chia, linseed, sesame, etc.)
100 g/¾ cup plump dried cranberries
a 30 x 17 x 2.5 cm/11¾ x 6¾ x 1 inch brownie pan, lightly greased and lined with baking parchment
MAKES 12–15
Preheat the oven to 180˚C (350˚F) Gas 4. Put the melted butter, muscovado sugar and honey together in a large bowl and stir until evenly mixed. Add the oats, cornflakes, seeds and cranberries, and mix until everything is evenly incorporated. Spoon the mixture into the prepared pan and bake for 20–25 minutes, until the mixture is golden brown and firm.
Leave in the pan to cool, and then cut into squares. Store in an airtight tin.
ROAST RHUBARB, BLACKBERRY & BLUEBERRY COMPOTE
WITH COCONUT YOGURT
This three-fruit combo tastes every bit as lovely as it looks. Oven-roasting is a perfect way to cook rhubarb – it keeps its shape nicely (so long as you don’t overcook it and scoop a little too hard to get it out of the pan). A generous trickle of Grenadine is an optional extra, but it will add the prettiest pink blush to the juices – it’s a lovely ruby red syrup made out of pomegranate seeds (although do look out for the Real McCoy, as the cheaper, almost fluorescent brands are often just a mixture of corn syrup and colouring).
400 g/14 oz. rhubarb
200 g/1½ cups blackberries
200 g/1½ cups blueberries
60 g/2¼ oz. caster/granulated sugar
60 ml/¼ cup boiling water
seeds from 2 vanilla pods
50 ml/3½ tbsp Grenadine (optional)
400 g/scant 2 cups coconut yogurt, to serve
SERVES 4
Preheat the oven to 190˚C (375˚F) Gas 5. Trim the rhubarb and remove any stringy bits. Cut the stalks into 3 cm/1¼ inch lengths and arrange on a large, deep sheet pan. Scatter over the blackberries and blueberries. Mix the sugar and boiling water together in a jug and add the seeds from the vanilla pods. Stir in the Grenadine (if using) and pour the mixture over the fruit in the pan. Cover with foil and roast for about 12–15 minutes, until the rhubarb is just soft. Remove from the oven and serve warm, with the coconut yogurt.
BAKED OAT MILK PORRIDGE
WITH PEARS, ALMONDS & DATE SYRUP
You might wonder why on earth anyone would want to oven-bake porridge, when it takes so little time to cook the conventional way? Well, it does mean that you can swap standing at the hob and stirring constantly for simply mixing everything together and leaving it to morph into breakfast heaven under its own steam, while you soak in the bath, practice your sun salutations, get ready for work, or even go back to bed with your book!
160 g/1¾ cups jumbo oats
1.2 litres/5 cups oat milk
75 g/½ cup mixed seeds
2 tsp vanilla bean paste
1 tsp ground cinnamon
3 medium ripe, but firm pears, cored and diced
80 g/⅔ cup mixed dried berries (sultanas/golden raisins, goji berries, golden berries, cranberries, etc.)
to serve
2 tbsp toasted flaked/slivered almonds
4–5 tbsp date syrup
extra oat milk
SERVES 4–6
Preheat the oven to 170˚C (325˚F) Gas 3. Mix the oats and oat milk together. Stir in the seeds, vanilla bean paste, ground cinnamon, diced pears and dried berries. Pour everything into a roasting pan, cover with foil and bake for 30 minutes. Remove from the oven and spoon into bowls. Scatter with the toasted almonds and drizzle with date syrup and extra oat milk as desired. Serve at once.
POLENTA PORRIDGE WITH STEM GINGER, WALNUTS & ROASTED BLACKBERRY JAM
Polenta/cornmeal is a complex carbohydrate, releasing energy slowly into the body and thus keeping you feeling fuller for longer. Here it’s topped with a glorious, inky, roasted berry jam and slivers of shiny stem ginger, but it’s fabulous with freshly chopped fruit or a compote too.
150 g/1 cup quick-cook polenta/cornmeal
1 litre/4 cups plus 3 tbsp almond, oat or cow’s milk, plus extra to serve
1 tbsp caster/granulated sugar
5–6 nuggets stem ginger, thinly sliced
a handful of chopped walnuts
for the roasted berry jam
800 g/28 oz. caster/granulated sugar
800 g/8 cups mixed blackberries, redcurrants, blackcurrants, etc.
SERVES 4
Preheat the oven to 180˚C (350˚F) Gas 4. Put the polenta/cornmeal into a deep sheet pan and slowly pour in your chosen milk, stirring until the mixture is smooth. Stir in the sugar, cover with foil and bake for about 25 minutes or so, until the porridge is thickened and cooked. Top with autumn berry jam, slices of stem ginger (pour a little of the syrup from the jar on too), and chopped walnuts. Add an extra drizzle of your chosen milk too, if desired.
ROASTED BERRY JAM
Preheat the oven to 180˚C (350˚F) Gas 4. Scatter the sugar over the base of a roasting pan, cover with foil and pop it in the oven for about 15–20 minutes, to warm the sugar. Remove from the oven and stir in the fruit. Re-cover the fruit and roast for a further 45–50 minutes or so, until the jam is thick and glossy. Cool, cover and store in the fridge (in a bowl) for up to a week – or spoon into sterilized jars, seal and store for up to a month in the fridge.
BAY-SCENTED COCONUT MILK BLACK RICE WITH TROPICAL FRUITS
I can’t tell you how good the combination of lightly sweetened chewy black rice and coconut milk is – but it does need that pinch of salt flakes to bring everything together, so please don’t be tempted to skip it.
3 x 400-ml/14-fl. oz. cans coconut milk
250 g/scant 1½ cups riso venere black rice
50 g/¼ cup caster/granulated sugar
a pinch of salt flakes
2 bay leaves
to serve
1 ripe papaya
½ medium ripe pineapple
1 ripe mango
2 kiwi fruit
2–3 passion fruit
SERVES 4
Preheat the oven to 170˚C (325˚F) Gas 3. Pour the coconut milk into a large bowl, fill up one of the cans with water and add this, and then stir in the rice, sugar and salt flakes. Transfer the mixture into a roasting pan and add in the bay leaves. Cover the pan with foil and bake for about 1¼ hours, until the rice is soft and chewy, but not dry. Peel, then cut the papaya in half, remove the seeds and cut into slices. Peel the pineapple, remove the hard core and cut into chunks. Peel the mango, remove the stone and cut into slices. Peel and slice the kiwi fruit. Cut the passion fruit into halves. Remove the bay leaves from the rice, give it a stir and serve in bowls, topped with the fruit and a drizzle of passion fruit pulp.
BROWN RICE, QUINOA & CHIA BREAKFAST BAKE
WITH MEDJOOL DATES, BANANAS & MAPLE SYRUP
Basmati rice, quinoa and chia seeds make a great base mix. I’ve added chewy dried bananas, but you could substitute your favourite dried fruit or leave them out completely if you’re not keen. A handful of nuts wouldn’t go amiss either, if you have any to spare.
250 g/scant 1½ cups brown basmati rice
50 g/⅓ cup mixed quinoa
50 g/1¾ oz. chia seeds
1.2 litres/5 cups almond milk
a pinch of salt
1 tsp vanilla bean paste 2–3 tbsp maple syrup
100 g/1½ cups dried banana slices
1–2 tbsp sultanas/golden raisins
6–8 medjool dates, pitted
1 tbsp mixed sunflower and pumpkin seeds
1–2 crisp, juicy eating apples, cored and julienned
maple syrup, to serve
SERVES 4
Preheat the oven to 180˚C (350˚F) Gas 4. Scatter the rice, quinoa and chia seeds over the base of a sheet pan. Stir in the almond milk, salt and vanilla bean paste. Add the maple syrup, banana slices and sultanas/golden raisins. Chop five of the dates and add to the mixture. Cover with foil and bake for about 30–40 minutes, until the rice is soft and the mixture has thickened. Chop the remaining dates and scatter over the top with the sunflower and pumpkin seeds and the apple julienne. Drizzle with maple syrup and serve.
CINNAMON SPICED BRUSCHETTA
WITH BROWN SUGAR PLUMS
Sticky, cinnamon-spiced plums and crisp, oven-baked bruschetta make a truly exquisite start to the day. A cascade of Greek yogurt or creamy, full-fat natural/plain yogurt lifts it right to the top of the ladder of loveliness, but if you’re wanting to make it vegan-friendly, simply opt for coconut oil rather than butter and serve it with a coconut or soy milk yogurt, or even a cashew nut cream.
600 g/21 oz. plums
4 medium slices rye sourdough bread
50 g/3½ tbsp butter or coconut oil
50 g/¼ cup dark or light muscovado sugar
1 tsp ground cinnamon
SERVES 4
Preheat the oven to 200˚C (400˚F) Gas 6. Cut the plums in half and remove the pits. Arrange the plums, cut side up, along one side of a sheet pan. Spread the bread with about half of the butter (or coconut oil). Dot the remaining butter (or oil) over the plums. Mix the sugar and cinnamon together, sprinkle a little over each of the slices of bread and lay them on the other side of the sheet pan. Scatter the remaining cinnamon sugar over the plums. Bake for about 30 minutes, until the bread is crisp and the plums are beautifully soft. Pile the plums onto the bruschetta and serve warm, with yogurt.
ROASTED APRICOTS
WITH GOATS’ CURD PUDDLES AND OAT CLUSTERS
Goats’ curd is a glorious thing – smooth and creamy, with a perfect suggestion of lemon. Combine it with juicy summer apricots, a crumbly oat and almond topping, bake until bubbling and you have bliss in a breakfast bowl (unless you’re having it for dessert, which happens to work beautifully too).
500 g/18 oz. fresh ripe, but firm apricots
2 tbsp thick honey
30 g/2 tbsp softened butter
45 g/½ cup jumbo oats
30 g/scant ½ cup flaked/slivered almonds
20 g/1 tbsp plus 2 tsp light brown muscovado sugar
300 g/10½ oz. goats’ curd
2–3 tbsp thick honey, to serve
SERVES 4
Preheat the oven to 180˚C (350˚F) Gas 4. Cut the apricots in half horizontally, remove the pits and arrange on a large sheet pan. Drizzle the honey over. Rub the butter, oats, flaked/slivered almonds and sugar together until the butter is evenly incorporated. Scatter the mixture over the apricots and roast for about 25 minutes, until the oat clusters are golden. Remove the pan from the oven and spoon little puddles of goats’ curd here and there. Bake for a further 8–10 minutes, until the curd is melted and has little golden patches.
Serve straight from the pan and drizzle with more honey, to taste.
BAKED ORCHARD FRUITS
WITH MAPLE PECAN AND COCONUT CRISP
This makes a great autumn brunch dish, or a quick and easy pudding, and is absolutely sublime served with coconut yogurt on either occasion. It’s a fabulous fusion of orchard fruits, maple syrup, pecan nuts and crispy coconut and is entirely plant-based and absolutely top notch.
1 kg/35 oz. mixed pears, eating apples and plums
zest and juice of 1 orange
2–3 tbsp caster/granulated sugar
for the topping
50 g/1¾ oz. coconut oil
2 tbsp light brown muscovado sugar
85 g/generous 1 cup desiccated/dried shredded coconut
100 g/1 cup pecan nuts, chopped
3–4 tbsp maple syrup
extra maple syrup and coconut yogurt, to serve
SERVES 4
Preheat the oven to 180˚C (350˚F) Gas 4. Peel the pears and apples, remove their cores and chop them into small dice. Cut the plums in half, remove the pits and cut them into wedges. Scatter the pears, apples and plums over the base of a large roasting pan. Squeeze over the orange juice and sprinkle with the orange zest and sugar. Cook for about 20 minutes, until the fruit is soft.
In the meantime, for the topping, mix the coconut oil, muscovado sugar, coconut, chopped pecans and maple syrup together in a bowl.
Remove the fruit from the oven and scatter the coconut mixture evenly over the top of it. Return the pan to the oven for a further 10 minutes, until the coconut mixture is golden brown.
Serve hot, with extra maple syrup and coconut yogurt.
CHERRY TOMATO, ROASTED PEPPER & SPINACH BOMBAY EGGS
When it comes to choosing my favourite cooked brunch dish, this lovely tomato-rich bake comes tops. It’s a winner for a satisfying lunch or supper too.
for the chilli/chile oil
100 ml/⅓ cup plus 1 tbsp extra virgin olive oil
1 tbsp dried chilli/red pepper flakes
for the Bombay eggs
2 red onions, cut into wedges
1 red (bell) pepper, deseeded and cut into strips
1 yellow and 1 orange (bell) pepper, deseeded and cut into strips
3 tbsp olive oil
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
500 g/18 oz. cherry tomatoes
600 ml/2½ cups passata/strained tomatoes
50 g/1¾ oz. fresh ginger root, peeled and finely grated
1 tbsp caster/granulated sugar
1 tsp chilli/red pepper flakes
2–3 big handfuls of fresh baby spinach leaves
large bunch of fresh coriander/cilantro, coarsely chopped
4 large eggs
150 ml/⅔ cup Greek or full-fat natural/plain yogurt
2 tsp nigella seeds (optional)
sea salt and freshly ground black pepper
SERVES 4
Combine the oil and chilli/red pepper flakes together in a screw-top jar. Set aside. Preheat the oven to 180˚C (350˚F) Gas 4. Scatter the onions and (bell) peppers over the base of a large roasting pan and drizzle with the oil. Cook for 20 minutes, until the vegetables have started to soften. Stir in the ground coriander, cumin and turmeric. Return the pan to the oven and cook for a further 10 minutes.
In the meantime, place the cherry tomatoes into a large bowl and pour in the passata. Stir in the grated ginger, sugar and chilli/red pepper flakes. Season with salt and freshly ground black pepper.
Remove the roasting pan from the oven and stir the tomato mix into the (bell) peppers. Return everything to the oven and bake for a further 30 minutes. Stir in the spinach leaves and half of the coriander/cilantro. Make four shallow indentations in the mixture and crack an egg into each. Return to the oven and cook for a further 5–7 minutes, until the eggs are just set. Remove from the oven and drizzle the yogurt over. Scatter over the remaining coriander/cilantro, add a sprinkling of nigella seeds, and then drizzle with the chilli/chile oil. Serve with bread.
LEEK, RED PEPPER & BRIE STRATA
This is lovely with all sorts of different cheeses in place of the brie – punchier washed rind cheeses such as taleggio or zippy goats’ cheeses work well, even a strong Cheddar – and feta is fabulous too.
2 fairly large leeks, trimmed and sliced
3 red (bell) peppers, deseeded and cut into strips
3 tbsp olive oil
300 g/10½ oz. (day old, if possible) crusty baguette
30 g/2 tbsp butter
600 ml/2½ cups full-fat milk
6 eggs
2 tbsp grain mustard
large handful of freshly chopped mixed herbs (tarragon, chives, parsley and dill are fab)
200 g/7 oz. brie, cut into bite-sized cubes
SERVES 4
Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the leeks and (bell) peppers over the base of a large, deep, lightly greased sheet pan. Drizzle the oil over, and bake in the oven for about 15 minutes, until the vegetables are softened and beginning to char.
In the meantime, cut the baguette into slices and butter them on one side. Cut them in half. Whisk the milk and eggs together in a large bowl. Stir in the grain mustard and about two-thirds of the chopped herbs. Add the bread and the brie to the egg mix and stir everything together. Transfer the mixture to the sheet pan and stir to incorporate the roasted vegetables. Bake for about 40 minutes, until the strata is golden and crisp. Leave to stand for 5 minutes or so. Scatter with the remaining herbs and serve warm.
PORTABELLINI MUSHROOMS WITH SPINACH, CANNELLINI BEANS & LEMON TAHINI DRESSING
Portabellini mushrooms have a really lovely, deliciously savoury flavour and are well worth seeking out, but at a pinch, you could use brown chestnut mushrooms as an alternative if you can’t get hold of them.
500 g/18 oz. portabellini mushrooms, stalks removed
100 ml/⅓ cup plus 1 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1 tsp fresh thyme leaves
4 generous handfuls of fresh baby spinach leaves
400-g/14-oz. can cannellini beans, drained and rinsed
for the lemon tahini dressing
75 g/⅓ cup tahini paste
zest and juice of 1 lemon
2 garlic cloves, grated
60–75 ml/¼–⅓ cup water
SERVES 3–4
Preheat the oven to 180˚C (350˚F) Gas 4. Put the mushrooms on a sheet pan. Mix the oil, garlic and thyme together and spoon all but a tablespoon over the mushrooms. Bake for 10–15 minutes, until the mushrooms are cooked. Stir the spinach and beans together with the remaining spoonful of garlic and thyme oil, and spoon this around the cooked mushrooms. Return everything to the oven for 4–5 minutes, until the spinach is lightly wilted and the beans are warm. Arrange everything on a serving platter and pour over any juices that are left in the pan. Mix all the ingredients for the tahini dressing together in a bowl and drizzle over the mushrooms to serve.
SAVOURY PORRIDGE WITH GREENS & DUKKAH
If you’re currently a savoury porridge sceptic, you might well be tempted to turn the page on this one – but savoury porridge is actually quite delicious. It works especially well using spelt porridge flakes rather than traditional oats.
for the dukkah
80 g/generous ½ cup sesame seeds
25 g/5 tbsp coriander seeds
20 g/¾ oz. hazelnuts
15 g/½ oz. ground cumin
cracked black pepper
for the porridge
2 large leeks, trimmed and coarsely chopped
3 tbsp olive oil
200 g/2 cups spelt porridge flakes
1 litre/1 quart good-quality vegetable stock
3 tbsp mixed ground seeds (optional)
2 large handfuls of baby spinach leaves
a large handful of chopped kale leaves
for the milled seed mixture
50 g/1¾ oz. sunflower seeds
30 g/¼ cup golden linseeds
20 g/¾ oz. pumpkin seeds
SERVES 4
Preheat the oven to 190˚C (375˚F) Gas 5. Toss all the ingredients for the dukkah into a sheet pan and bake for about 5 minutes, until the seeds and nuts are lightly toasted. Remove from the oven and crush lightly using a pestle and mortar or pulse briefly in a food processor. Take care not to over-blitz them – the mixture should be coarse and crunchy rather than powder-like. Scatter the leeks over the base of a deep sheet pan. Drizzle with the oil and roast for 10 minutes, until the leeks are starting to colour and soften. Remove the pan from the oven and add the spelt porridge flakes and stock. Stir well, cover with foil, and return the pan to the oven for a further 20 minutes. Stir in the milled seeds (if you are using them) and the greens. Return the pan to the oven for another 5 minutes, until the greens are wilted. Once out of the oven, add a scattering of the dukkah, and serve.
MILLED SEED MIXTURE Add all the seeds to a food processor or nut grinder and blitz until you have a finely textured powder. Store in an airtight jar.
CRUSHED BUTTER BEANS
WITH ROASTED TOMATOES & AVOCADO
This dish is fabulous with crusty bread or sourdough toast for scooping up, and far better than any beans on toast you’ve ever tasted! I think it makes a perfect brunch dish, and an easy way to feed friends or family when you fancy something hot and tasty. It’s a favourite of mine for lunch too.
600 g/21 oz. cherry tomatoes
4 tbsp olive oil
3–4 leeks, trimmed and sliced
1 garlic clove, finely chopped
1 x 400-g/14-oz. can butter/lima beans, drained and rinsed
a bunch of parsley, coarsely chopped
2 ripe, but firm avocados
chilli/chile oil from page 25 (optional)
paprika, to sprinkle
parsley leaves, to garnish
SERVES 4
Preheat the oven to 180˚C (350˚F) Gas 4. Scatter the cherry tomatoes over a large sheet pan and drizzle the olive oil over. Add the leeks and garlic and toss everything together. Roast for 20 minutes. Remove the sheet pan from the oven and scatter the butter/lima beans evenly over the tomatoes. Crush the beans lightly using the tines of a fork. Scatter over the chopped parsley. Return to the oven for a further 5 minutes.
Remove from the oven. Cut the avocados in half, remove the pits and scoop out the flesh using a teaspoon. Arranged evenly over the beans and tomatoes. Drizzle with chilli/chile oil (if using), add a light sprinkling of paprika and garnish with parsley leaves.
TURMERIC TOFU & ROASTED VEGGIE SCRAMBLE
Roasted vegetables and scrambled tofu make an incredibly pleasing partnership. Here’s another one you’ll want to get the gloves out for – yellow stained hands aren’t a particularly fetching look, and fresh turmeric does tend to leave its mark that way.
1 onion, chopped
1 red (bell) pepper, deseeded and diced
1 orange (bell) pepper, deseeded and diced
200 g/7 oz. cherry tomatoes, halved
100 g/3½ oz. chestnut mushrooms
6 tbsp olive oil
250 g/9 oz. firm tofu
20 g/¾ oz. fresh turmeric, peeled and finely grated
1 tbsp dark soy sauce
a bunch of freshly chopped parsley
sea salt and freshly ground black pepper
chilli/chile oil (see page 25), to serve
SERVES 4
Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the onion over a large, flat sheet pan. Scatter the (bell) peppers over the onion. Cut the tomatoes in half and scatter these over the onion and (bell) peppers. Slice the mushrooms and add them to the pan. Drizzle with all but 1 tablespoon of the olive oil and roast for about 10 minutes until the vegetables are soft and lightly charred.
Mash the tofu in a large bowl with the remaining tablespoon of oil, the turmeric and soy sauce. Season with salt and pepper and add to the roasted vegetables and stir to combine. Return to the oven for 5 minutes, until everything is hot. Scatter with chopped parsley, and serve with chilli/chile oil.
SMOKY SOY-GLAZED AUBERGINE, LETTUCE & TOMATO PANINI WITH SRIRACHA MAYONNAISE
When I first made this recipe, it was my original intention to use maple syrup in the glaze. Then I found out mid mise-en-place that my youngest son had polished the last of it off in a pancake-fest. Rather than drop everything, switch the oven off and pop to the shop, I used date syrup – and it made a cracking substitute, I think.
50 ml/3½ tbsp date syrup
50 ml/3½ tbsp dark soy sauce
2 tsp chipotle paste
2 tsp liquid smoke
1 garlic clove, grated
1 medium aubergine/eggplant
1 tsp paprika
4 seeded panini or small ciabatta rolls
2 handfuls of shredded iceberg lettuce
4 ripe but firm tomatoes, sliced
sea salt flakes
for the sriracha mayonnaise
1 quantity (no egg) mayo (see page 86)
2 tbsp sriracha sauce (or to taste)
SERVES 4
Preheat the oven to 190˚C (375˚F) Gas 5. Mix the date syrup, soy sauce, chipotle paste, liquid smoke and grated garlic together in a large bowl. Cut off the stalk of the aubergine/eggplant and slice it thinly from the cut end to the base. Dip the aubergine/eggplant slices into the soy mixture, and lay on a prepared sheet pan. Sprinkle with a little paprika and a light sprinkling of salt flakes and bake for about 15–20 minutes, until the slices have a lovely dark copper colour.
Mix the (no egg) mayo and sriracha sauce together.
Cut the bread rolls in half, spread the bases generously with sriracha mayonnaise and pile with lettuce and sliced tomatoes. Top each with several slices of aubergine/eggplant, complete the sandwiches and eat.
SWEET POTATO, CANNELLINI BEAN & KALE FRITTATA
There’s something very satisfying about this combination. The bonus is that some of the kale is left poking out of the egg mixture and when it cooks, it crisps up – so there’s a soft cheesy-creaminess with the base and then a light crunch on the top.
2 red onions, sliced from root to tip
1 large sweet potato, peeled and diced
4 tbsp olive oil
1 x 400-g/14-oz. can cannellini beans
150 g/scant 1½ cups Cheddar cheese, grated
2–3 big handfuls of kale, trimmed and coarsely chopped
8 eggs
sea salt and freshly ground black pepper
chilli/chile oil, to serve (optional)
SERVES 4
Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the onions in the base of a lightly greased and lined deep sheet pan. Scatter the sweet potatoes evenly over the onions. Drizzle with the oil, season, and roast for about 25 minutes, until the potato and onions are cooked and just starting to char slightly.
Drain and rinse the cannellini beans. Remove the sheet pan from the oven and scatter the beans evenly into the pan. Sprinkle the grated cheese over and scatter over the chopped kale.
Beat the eggs until smooth, season them, and then pour them evenly over everything in the sheet pan. Return the pan to the oven and bake for about 15–20 minutes more, until the eggs have set.
Serve hot, drizzled with chilli/chile oil (if desired).
