Black rice porridge, coconut yogurt, mango. Cook a couple of handfuls of black rice (it doesn’t increase in volume like processed rice does), and the same amount of water to a pan and bring to the boil. Once boiling, reduce the heat to low and add a pinch of salt. Cook for about 20-30 minutes until the rice is tender and you have a mass of dark, purple, witchy looking porridge. Here you stir in a little milk (soy/coconut) and a touch of honey. Serve with coconut yoghurt and slices of fresh mango.
In mixing jug combine 500ml soy milk and 1 tbsp apple cider vinegar (or half a lemons juice) and set aside to curdle. This only takes 5 minutes.
Meanwhile, combine 500g spelt flour, 150g jumbo oats, 10g salt and 15g bicarb in a large mixing bowl.
Add 1 tbsp molasses (either date, blackstrap or black treacle) and 1 tbsp honey (or agave) to the curdled soy milk and whisk it together until it’s coffee coloured. Pour this lot into the dry goods and gently mix it together.
Sit the dough onto a floured, lined baking sheet and bake at 180 in a preheated oven for 50 minutes. Once done, cover with a damp tea-towel until it’s cooled. This keeps it moist af :)
Soda bread & vegan butter, 2019
Trio of 3 ingredient, healthy desserts
White cubes; Add a swirl of honey (or agave) and a splash of rosewater (or just water) to a small pan and warm through until dissolved. Stir into half a pot of Greek yoghurt, with a handful of pomegranate seeds. Freeze in large ice-cube trays
Goldfish bowl; Make a jelly base by whisking 3 leafs of gelatine (or agar agar), into 500ml coconut water. Add the mixture to serving bowls with orange segments. To suspend the segments, top up the bowls in 3 stages, refrigerating the layers and fruit in-between
Concrete; Add 3 peeled and chopped frozen bananas to a processor and blitz until whippy. Add a really large heaped spoon of wholenut 100% peanut butter and a large pinch of salt
almond cake, 2016
herb salad w/avocado & orange, 2015
See blog for recipe :) 2016 Charred chicory & pears w/honey pecan crumbs & yoghurt dressing
Peach & yoghurt cake
Combine 400ml soy milk with half a lemon’s juice, set aside to curdle. Meanwhile, mix together 3 cups of spelt flour (or buckwheat flour for gf) with 1 cup of rice flour, 1 tsp salt, 1 tbsp bicarb and 1 tbsp chia seed. Whisk 2 tbsp honey/agave/molasses into the curdled milk then combine the wet and dry ingredients. Pour the batter into a lined loaf tin, pushing chunks of frozen peach into the batter. The fruit doesn’t leak juice if cooked from frozen like this. Bake for about 40mins on 180
Roast Jerusalem artichokes w/tarragon mayo. Chips and mayo vibes… with intense flavour fight of sweetness vs sharpness.
Cut the Jerusalem artichokes in half and roast them with neutral oil and sea salt in a 180 oven for about an hour, until they are sticky and starting to crisp at the edges. Turn them over halfway.
For the tarragon aioli; add 4 tbsp of aqua fabba, 1/2 juiced lemon, pinch of both salt and sugar, a spoon of dijon and a fat clove of garlic to a blender, then gradually pour in about 200ml of neutral oil, then 50ml of extra virgin. Add a splash of hot water if it gets too stodgy. Then add a handful of fresh tarragon and taste etc.
Mushroom calamari; choose interesting mushrooms with lots of surface area, like oyster and enoki. Tousle them in flour, tap off the excess, then bathe them in soy milk - next press them firmly into heavily seasoned breadcrumbs (panko will give you maximum crispiness). I used matzo meal in photo. Shallow fry in hot neutral oil, until they’re crispy and coloured. Season again.
I like to serve with roast garlic aioli and wedges of lemon.
Smoked tofu & manuka miso ramen. Miso soup is supposed to be served below 70 degrees because the fermented goodness in the miso wants to retain its holy properties. Same goes for manuka..
Make an aromatic broth by grating ginger and garlic into a little sesame oil with a pinch of salt. Stir in chopped red chilli and spring onion. Once a bit goldened, de-glaze with a glug of shoaxing wine, then add 500ml water. Plop in a star anise, a slosh of soy sauce and any kombu/seaweed if you have it. Combine 1 heaped tbsp of organic white miso paste with 1 tbsp manuka. Whisk the mixture into the hot (but not boiling!) broth and taste etc.
Serve with smoked tofu, buckwheat noodles and greens
Recipe and styling for Gousto, 2013. Sweet Potato & Spinach Dal w/crispy onions
Gousto, 2015. 5 ingredient Red Pepper Risotto
Recipe and props for Gousto, 2016. Caramelised cauliflower curry
Saffron rice, crispy onions, herby yoghurt
This dish comes from Mujadarra, the polka-dotted Israeli rice dish. Essentially it’s cheap cupboard stuff, treated like royalty. To cook it, pan-fry half an onion in oil and butter with a pinch of salt. Caramelise away. Slice the remaining onion and set it aside in a little milk.
Stir a heaped handful of long-grain rice into the caramelised onion. Add 250ml water, a cinnamon stick, saffron, cardamon and a handful of sultanas. Bring to the boil, then reduce the heat to low, cover and cook low for 20mins. Don’t be tempted to check on the rice too much, it likes to be left alone to steam. In a separate pan, cook the floured onions in hot neutral oil until crispy. Transfer them to kitchen paper and season them heavily with salt and sumac. Served with seasoned yoghurt, with olive oil and soft herbs.
For Gousto, 2016. Tofu katsu w/pickled ginger salad
For Gousto, ‘savour the summer’ campaign. Tofu & rice noodle laksa w/grapes & green onion
Pumpkin & Mung Bean Curry w/lemongrass
Poach large chunks of pumpkin in salted water. Keep the cooking water to use as a stock in the next step.
Caramelise a couple of white onions with salt right down until sticky. Blend a shallot, half a garlic head, ginger and bashed lemongrass to a rough paste. Stir the paste into the caramelised onions and sizzle away (you may need more oil) . Add either s couple of tbsp of curry powder or make your own masala (a mixture of cumin, coriander and turmeric). Add 3 quartered tomatoes, a jug of cooking water and the outer lemongrass leaves. Bring to the boil, then reduce the heat and simmer for half an hour. Stir in coconut milk and a couple of spoons of peanut butter. Season with soy sauce.
Served above w/courgette noodles dressed with Thai basil and quinoa and black rice with tamari roast shitake mushrooms.
For London Fashion Week, 2017. Green Pistachio Cake w/raspberry
Add fresh chopped thyme, red chilli and hefty scrapings of allspice, nutmeg, cinnamon and black pepper to a bowl with a handful of coconut sugar (or brown sugar) and a large pinch of salt. Whisk in enough ginger beer or soda water to form a paste. Bathe sliced fresh pineapple in this, then barbecue until charred and caramelised.
Serve with a sauce made with dark chocolate, melted into hot coconut cream with a shot of white rum. Serve with coconut sorbet or banana nice cream
Blog content for Gousto
Chocolate, orange & olive oil mousse
Place 100g dark chocolate and 1/2 cup olive oil over a ban marie and heat until the chocolate has melted. Add this to a blender with 3 tbsp molasses (date or blackstrap), 3 prunes, zest and just of 1 orange, half a cup of soy milk and a large pinch of sea salt.
Whisk a cup of aqua fabba until fluffy then gently fold this through the chocolate mixture. Pour into cups and chill for at least 2 hours. Cacao nibs and orange segments are good for decoration :)
Lemon & Coconut Tart, 2019
Blog content for Gousto, 2015. Carrot & orange sorbet
Chocolate Tart w/liquorice poached pears
Blend a a few medjool dates with a handful of cooked quinoa, sunflower seeds and hazelnuts. Add a large pinch of salt and press the mixture into a lined cake tin. Bake on 180 for 20 minutes or so until the base is crisped and slighty browned. Set aside to cool while you make the filling.
Blend 100g melted dark chocolate with 1/2 cup olive oil or coconut oil, 50g cocoa or carob, 3 tbsp tahini/peanut butter, 200ml any milk until you have a nutella-like consistency. Pour this over your base and freeze for a few hours.
Served here with pears poached in liquorice, turmeric and bay. I used chicory inulin as ‘icing sugar’.
plate apple and quince pie, 2015
raspberry madelines, 2015
Using food for visual imagey
Marketing ‘prep.’ shot for Gousto, 2016
Styling for Gousto, banner shot for website, 2016
Concept shot for Gousto marketing content, 2016
Homepage and styling for Gousto, 2015
Concept shot for Gousto, 2015
D.I.Y. (tea) - New Year content for Gousto, 2016. From top left; chai-golden milk-fennel-fresh mint-lemongrass and ginger-raspberry and rose