HELLO JUNE – aren’t we glad to see you!
The sun is finally shining in London which means it’s garden party season (with your chosen bubble of course). Last month, I caught up with the team over at Channel 4 and featured some of my favourite garden dishes on the Sunday Brunch show. It was my first time being back after giving birth to baby Kai so I was super excited about it.
As you all know, it is really important to me that I use seasonal produce in my dishes as much as I can. These three seasonal dishes are perfect to enjoy whilst basking in the garden with your friends and family, or packing them up and taking them for picnics in the park.
Allergens: shellfish, celery (mustard, soy if make homemade vegan mayo)
GF optional, DF optional
YOU WILL NEED
6 brioche buns (or 8-10 gluten-free vegan rice paper wrappers, 16cm size)
1 head baby gem lettuce, washed, leaves halved (or other seasonal leaves like chicory, rocket, sorrel, spinach or a mix of them, bite size for rice wrappers)
500g raw king prawns (or 400g cooked, peeled and deveined king prawns)
1 tbsp olive oil
1 celery stalk, diced
2 tbsp of fresh dill and chives (and/ or coriander, mint, chervil), chopped, reserving some for garnish
5 tbsp mayo (see a vegan/ DF homemade recipe below)
salt and pepper to taste
- Dry chilled prawns with kitchen/paper towel and cook on high heat with oil for 5 mins. Allow to cool then peel and devein. Cut prawns into 2 cm pieces and set aside.
- Wash, dry and prepare your celery and herbs and set aside.
- In a bowl mix the prawn, greens and mayo. Season with salt and pepper to taste. Chill ahead in fridge. When ready assemble with lettuce lined buns, 3 tbsp of prawn mix and finish with some more herb garnish.
- For rice paper rolls: fill a dinner plate with water. Dip one wrapper into the water for 20 secs rubbing water evenly on both sides of paper. With two hands, gently place the softened rice paper flat on a cutting board. In a row across the centre, place 1 tbsp of the sliced leaves and 2 tbsp of the prawn mix, leaving about 2.5 cm uncovered on each side. Fold uncovered sides inward, then tightly roll it up from the side closest to you. Repeat with remaining ingredients. Tip: Serve the rolls with some lettuce leaves underneath, to avoid them getting stuck to the plate and each other. Keep the rolls in the fridge in an airtight container until you are ready to eat them.
VEGAN MAYO (OPTIONAL)
100ml soya milk, room temperature
1 tsp Dijon mustard
1/2 lemon zest and juice
1 tbsp capers
salt and pepper to taste
200ml sunflower oil (organic if possible to maximise health benefits)
- Combine the soya milk, mustard, lemon and zest juice, capers, pinch of salt and some pepper to taste.
- Blend well with a stick blender or a countertop blender. Very slowly add the oil and blend it into mayonnaise (if you add all the oil at once it may split the mayo). Keep in the fridge. If too thick, add a couple of tbsp of water to thin it out.
RHUBARB AND BANANA POLENTA MUFFIN
Allergens: nuts/gluten dependent on milk used.
VE, V, GF, DF
YOU WILL NEED
135 ml nut or oat milk
½ tsp apple cider vinegar
1 tbsp flax seeds, ground & 3 tbsp water (or 1 egg if not vegan)
250g rhubarb, halved lengthways, diced
1 tsp vanilla extract
100g coconut sugar
1 ripe banana, mashed
70g coconut oil, melted
120g rice flour
3 tbsp arrowroot starch
1 tsp bicarbonate of soda
1 tsp baking soda
1/4 tsp fine sea salt
- Preheat the oven to 170°C and line a 12 cup muffin or cupcake tray with muffin or cupcake cases.
- Mix polenta, milk and vinegar. Set aside.
- Combine flax seeds and water to form a vegan “egg” gel. Set aside.
- Combine rhubarb, vanilla and coconut sugar. Set aside.
- Mash banana and add coconut oil in a medium bowl.
- Combine rice flour, arrowroot starch, bicarbonate of soda, baking soda and salt in a large bowl and mix well. When evenly mixed, make a well and add the milk mix, “egg” and fruit mixes until fully combined.
- Spoon the whole mixture equally between the muffin moulds being careful to distribute the rhubarb evenly by stirring mixture each time.
- Bake for 20-25 mins until the tops are golden brown and cooked through. (use a toothpick to test the middle of the muffin & ensure it comes out clean).
VEGAN MAC N GREENS
Makes 4 portions using 250ml ramekins or serves 2 as mains
Allergens: nuts, gluten, sesame, mustard
VE, V, DF, GF optional
YOU WILL NEED
100g dry macaroni pasta (or gluten-free pasta for GF)
175ml non-dairy milk (almond or cashew)
50ml olive oil
20g nutritional yeast
1/2 tsp flaked sea salt
1/4 tsp ground black pepper
1 clove of garlic, peeled and crushed
1-2½tsp mustard powder
1 tbsp lemon juice
40g chopped spinach
80g broccoli (chopped into small florets)
70g frozen peas
(or any mix of the above totaling to 230g)
1 tbsp panko breadcrumbs
1 tbsp nutritional yeast
1 spring onion
- Preheat oven to 200C.
- Cook pasta according to package instructions.
- Blend all sauce ingredients until smooth.
- Add sauce to drained pasta, add in greens, stir and coat thoroughly with sauce.
- In a bowl mix together the panko breadcrumbs and nutritional yeast.
- Pour sauced pasta and greens into 4 oven proof ramekins and top with breadcrumb mix.
- Bake in oven for 20-25mins until golden
- Meanwhile thinly slice the spring onion. When ready, top pasta with spring onions.