BISH BASH BOSH!. Henry Firth
Sprinkle over the sugar and stir until a syrup forms. Stir in the soy sauce and coconut water. Bring to a rolling boil and cook for roughly 15 minutes, until the liquid has reduced by two-thirds. Squeeze in the lime juice. Reduce the heat to low.
Heat the rice or cook it following the instructions on the packet.
To cook the pak choi, put the griddle pan on a high heat. Cut the pak choi into quarters. Put it in a mixing bowl and toss with the sesame oil and salt. Lay the pak choi on the hot griddle pan, cut-side down, and cook until they get black char lines. Transfer to plates.
Place the slices of prepared tofu in the wok, one by one, and toss carefully so they’re well covered in the sticky sauce.
Divide the rice between plates. Top with the sticky tofu. Drizzle over any leftover sauce. Garnish with reserved spring onions and sesame seeds. Serve with the chargrilled pak choi.
This amazing recipe was the brainchild of Alexis Gauthier, and was shared with the world through a collaboration we did with him. Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks – it tastes like proper, posh pâté! If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week.
MAKES 4 SMALL JARS OR RAMEKINS.
2 sprigs fresh rosemary.
3 sprigs fresh thyme.
7 sage leaves.
2 tbsp olive oil.
1 eschalion (banana) shallot.
a pinch of salt.
2 garlic cloves.
18 button mushrooms.
2 tbsp cognac.
150g walnuts.
400g cooked lentils (home-made or from a packet).
2½ tbsp soy sauce.
½ or 1 very small cooked beetroot (about 30g).
100g dairy-free butter.
a few peppercorns, to garnish.
good-quality toasted sourdough bread or baguette (or a pack of crackers), to serve.
cornichons, to serve, optional.
4 small sterilised glass jars or ramekins. Frying pan. Food processor. Small saucepan.
To sterilise the jars and lids, wash them in hot, soapy water then fill them to the top with boiling water. Drain on a tea towel until completely dry.
Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away). Reserve a few leaves and sprigs for garnish and finely chop the rest.
Pour the oil into the frying pan over a medium heat. Peel and roughly chop the shallot and add it to the pan. Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent.
Peel and roughly chop the garlic and add to the pan. Cook for a further 3 minutes. Chop the mushrooms and add them to the pan. Cook, stirring continuously, for 5 minutes, until everything is well softened. Add the finely chopped herbs and the cognac.
Transfer the contents of the pan to the food processor. Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot. Blitz until almost smooth. Transfer the mixture to the prepared jars or ramekins and smooth the tops with the back of a spoon.
Place the small saucepan over a low heat. Add the dairy-free butter and melt without heating it too much as it can split. Pour it over the paté to completely cover. Place a few herb leaves, sprigs and peppercorns on top and leave to cool. Seal the jars (or cover the ramekins with cling film) and refrigerate to chill.
Serve with the toasted sourdough bread or crackers and cornichons, if using.
We love how quick and satisfying a grilled cheese sandwich is! On the following pages are our three favourite fillings. We’ve also given you our recipe for dairy-free cheese. Tapioca flour helps the cheese firm up for optimum meltiness – you may need to go to a health food shop to find it, but it’ll be worth it (and you can use it in our mozzarella balls).
MAKES 4.
40g pickled cucumbers or cornichons.
8 slices fresh sourdough bread.
1 x portion Home-Made Melty Cheese.
2 tbsp American mustard.
2 tbsp tomato ketchup.
dairy-free butter, for spreading.
Frying pan.
Thinly slice the pickles. Generously butter the bread with dairy-free butter. Put the pan on a medium heat.
Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese and lay the pickles on top. Dollop a quarter of the mustard and ketchup on top and spread them out. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
MAKES 4.
8 slices fresh sourdough bread.
dairy-free butter, for spreading.
1 x portion Home-Made Melty Cheese.
4 tbsp pickled chutney.
Frying pan on a medium heat.
Generously butter the bread with dairy-free butter.
Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the chutney