My Maple Valentines…

Although Valentine’s can be a bit cliche, I still love it! It’s a great reason to enjoy delicious food with friends, family and loved ones and enjoy some chocolate, strawberries and roses. Below are the sweet and savoury strawberry recipes I shared on this week’s Sunday Brunch show.

This Valentine’s week is a particularly special one for me. For the first time I am cooking in my own brand new kitchen and probably the last time I’ll be up on my feet all day before the baby comes. I couldn’t feel luckier to finally have our own home (although the baby could come next week and builders are still here). It is also bittersweet that this week has been my last week teaching at the College of Naturopathic Medicine, speaking for the women at the charity Right to Play being on a female restauranteur panel with About Time Magazine and then my last show on Channel 4’s Sunday Brunch before the baby comes. I’ve loved every moment in the past week and I am not sure how I will deal with being a mom away from my work and the Maple & Co team who I love – Steph, Piotr, Rupi and Csilla – you are my Valentines this year! Thank you for everything.

x Adria

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Serves 2
2 duck breast, with skin
1 garlic clove, peeled, crushed
50g or 1 shallot, peeled, trimmed, roughly chopped
15g or 2 tsp ginger, peeled, grated
3 tbsp orange juice and zest, reserve some zest for garnish
300g strawberries, trimmed, 250g halved + 50g diced for garnish
sea salt and black pepper to taste
2-3 tbsp water
10g basil leaves for sauce and garnish, chopped
adria wu strawberry duck

  1. P/H oven to 180C.
  2. In a food processor, blitz garlic, shallot, ginger, 125g strawberry halves and orange juice and zest.
  3. Score the duck skin diagonally (carefully as not to cut into the flesh) and place into marinade for 1 hr up to overnight. Take duck out to room temp 20 mins before starting to cook.
  4. Remove duck from marinade, scraping marinade and pat breast dry with kitchen roll.
  5. Season with salt and pepper and fry skin side down on a cold skillet allowing the  breast to heat up for 7 minutes until crisp.
  6. Finish duck in oven for 8-12 minutes until desired doneness. Rest on chopping board immediate when ready to prevent further cooking.
  7. Meanwhile, bring to a boil the marinade plus remaining strawberry halves. Cover and simmer until strawberries are very soft and add water as needed to reach desired consistency. Off the heat, add chopped basil to sauce.
  8. Slice duck. Serve with sauce in a shallow bowl/ plate, then add duck, diced strawberries, basil and orange zest.


Serves 2
150g quinoa
300 L water
1/4 tsp sea salt
Strawberry Dressing
250g strawberries, trimmed, halved (reserve 50g for garnish, sliced)
4 tbsp olive oil (2 for roasting and 2 for dressing)
10g or half shallot, peeled, chopped
1 tbsp balsamic vinegar
1 pinch sea salt to taste
1-2 tbsp water
200g salmon fillet
1/2 tsp garam masala
1/4 tsp sea salt
50 g baby spinach
1 bunch fresh mint leaves, torn
1 avocado, cubes
50-60g or 8-10 tbsp strawberry dressing
½ lemon, juice & zest
40g hazelnuts, roasted (optional), roughly chopped


  1. P/H the oven at 180C
  2. Cut the strawberries in half and cover and toss in 2 tbsp olive oil.  Roast for 30 mins on parchment lined baking tray.
  3. Rub the salmon filet with garam masala and salt, and bake for about 20-30 mins until cooked.
  4. Meanwhile bring quinoa, water and salt to a boil then reduce to low heat and simmer for 12-15 mins covered on until all water is absorbed and spirals are revealed. Turn off heat and place a dry dishcloth over pot for 5 minutes before fluffing with a fork.
  5. In a blender or food processor, puree roasted strawberries, shallot, balsamic, remaining olive oil. Add sea salt to taste and lemon. Add water as needed to make a dressing consistency.
  6. Once the salmon is baked, flake with fork.
  7. In a bowl, gently toss warm quinoa, sliced strawberries, spinach, mint, avocado and dressing. Serve quinoa mix in a bowl and top with flaked salmon.


Serves 2
French Toast
4 slices sourdough bread, approx. ½ inch thick
3 eggs
1/8 tsp cinnamon
1 tsp maple syrup
125ml almond milk
1 tbsp coconut oil
pinch of sea salt
2 bananas, 1 mashed and 1 sliced
50g dark chocolate pieces or chips
5-6 fresh strawberries, trimmed and sliced
4 tbsp fermented strawberry sauce (see below)
2 tbsp walnut butter (see below or any nut butter from store)
Garnish (optional)
chopped walnuts
strawberry sauce
fresh mint leaves
chocolate sauce
Fermented Strawberry Sauce
350g strawberries, trimmed and quartered
60g honey
½ tsp sea salt
half a lemon, juice and zest
½ tsp probiotic powder (or approx. 1-2 capsules split open)
Homemade Walnut Butter
400g walnuts, soaked overnight, drained and rinsed
½ tsp cinnamon
½ tsp sea salt

adria wu french toast

To Make the Strawberry Sauce

  1. Combine all of the ingredients except the probiotics in a saucepan and bring to a simmer. Continue to simmer for about 5 minutes. Smash about half of the fruit to keep a slightly chunkier sauce. Let cool.
  2. Add in the probiotics and stir. Transfer to a sterilised glass jar, close the lid and leave on a kitchen worktop at room temperature for 2 days to ferment. Transfer to the refrigerator where it will last for approx. 2 months.

To Make the Walnut Butter

  1. In a food processor, blitz the walnuts for about 3 minutes. Scrape the bowl down with a spatula then add the salt and cinnamon. Blitz for another 3 minutes and scrape again. Taste and add more cinnamon or salt as needed. Continue blitzing until you have reached your desired consistency.
  2. Transfer to an airtight glass container and store in the refrigerator for up to 1 week.

To Make the French Toast

  1. P/H oven to 180C
  2. Make your egg bath by adding eggs, maple syrup, cinnamon, milk and salt in shallow bowl and whisk to combine. Soak bread in egg bath until soaked through slice.
  3. Toss sliced strawberries in strawberry sauce. Mash and slice bananas.
  4. Make your sandwich by spreading mashed banana with chocolate pieces on one slice, then add your sliced strawberries and sliced bananas on top. On the other slice, spread walnut butter and add on top of strawberry chocolate banana half.
  5. Heat oil on frying pan on medium heat. Take your ‘sandwich’ and carefully place into pan and cook for about 3-4 mins until golden. Carefully flip ‘sandwich’ onto the other side and cook again for a further 3-4 mins. Bake in oven for 7-10 mins until gooey.
  6. Serve hot on a plate with optional garnish as desired.

STRAWBERRY BUCKWHEAT LOAF (gf, df, ve optional)

125 g buckwheat flour

75 g almond flour
1⁄2 tsp cinnamon
1⁄2 tsp ground Himalayan pink salt
(or 1/4 regular salt)
1 tsp bicarbonate of soda

1 tsp baking powder

75g coconut oil, melted
1 large egg, beaten (remove for vegan and add 25g more coconut oil)
100 g coconut syrup

75 ml almond milk

100g fresh and/ or frozen strawberries (keep 30g for garnish)
15g pistachios, crushed
1 tbsp rose petals (optional)

adria wu strawberry buckwheat loaf

  1. Preheat the oven to 170C.
  2. Line a loaf tin 26x10x10cm with baking parchment.
  3. Melt coconut oil and set aside to cool.
  4. Sieve all the dry ingredients into a large mixing bowl. Whisk to combine.
  5. In a separate bowl beat egg until even and add coconut syrup, milk and coconut oil.
  6. Make a well in the centre of the dry ingredients and pour half the liquid into well and evenly whisk. Add remaining liquid and mix until thoroughly combined.
  7. Fold 75 grams of the berries into the mix.
  8. Fill tin with mix. Gently tap tin to level mix.  Garnish with remaining berries and pistachios.
  9. Bake for 25 minutes, rotate the tin and bake for another 20-30 minutes. Toothpick the centre of loaf check that it comes out clean.
  10. Cool loaf for 25 minutes before removing from the tin.  Garnish with rose petals.

Cosy up Après-Ski Canadian Style

We had been planning the Canadian Après Ski segment on Sunday Brunch including all the recipes, set design and even my outfit but we could have never planned the SNOW! Yes, it snowed in London, England and it was perfectly beautiful to go with with your Ski themed show. Here are my favourite recipes from home including a sweet potato Christmas poutine, no bake Nanimo bars, a spiced broth fondue with venison and a classic French Canadian tourtière.  Whether you’ve just finished a day on the slopes of Whistler, Banff or Tremblant or looking for something to warm you up for the Christmas season, give these recipes a try. x Adria

adria sunday brunch ski.png

Sweet Potato Christmas Poutine (gf, df)

Serves 2

Sweet potato, 1000g
Rapeseed oil, 4 tbsp (other oils can be used, but won’t be as crispy)
Chickpea flour, 2 tbsp (or cornstarch)
Paprika, 1 tsp
Sea salt and black pepper to taste

Olive oil, 1 tbsp
Onion 300g, chopped
Carrot 150g, chopped
Celery 150g, chopped
Garlic 4 cloves, crushed
Vegetable broth, 500ml
Tahini, 4 tbsp

Olive oil, 1 tbsp
Turkey steaks, 200g
Sea salt and black pepper to taste

100ml orange juice
250g pack fresh or frozen cranberry
75ml maple syrup

Goat cheese, 100g
Spring onion, 1 stalk, sliced

mapleandco poutine

  1. PH oven to 220C. Peel and cut fries into 1cm wide strips. Soak in water for 1 hour to release starch, then drain and pat dry. Mix flour and paprika. Toss fries with olive oil then with flour mix (or buy frozen prepared fries to skip these steps). Bake on parchment lined pan for 15 mins then turn over for another 15 mins. Do not overcrowd pan. When ready, season with salt and pepper.
  2. To make turkey gravy, heat olive oil and brown vegetables on high heat for 8-10 mins until golden and push to side for pan. Using same pan, add oil and sear turkey steaks on each side for 2 mins. Bake vegetables and turkey for 7-10 minutes in oven until cooked through.
  3. Remove turkey steaks to rest and add vegetable broth to vegetables. Simmer on low heat for 20 mins with tahini. Add any steak juice to broth and when ready, pass and strain vegetables reserving stock. Shred turkey and season with salt and pepper.
  4. To make the cranberry sauce, cook berries and juice for 8-10 mins and then add maple syrup. Reduce until desired consistency (or buy pre-made sauce).
  5. Grate cheese and set aside.
  6. To serve, stack fries, then add turkey, gravy, and cheese. Bake in oven for 5 mins until cheese is melted. Garnish with cranberry sauce and spring onions.

Broth Fondue (gf, df)

Serves 4

Olive oil, 1 tbsp
Ginger, sliced, 5cm
Cinnamon stick, 2
Star anise, 10
Garlic cloves, 4
Sea salt, 1/2 tsp
Bay leaf, 1
Beef stock or bone broth, 1.5L

Olive oil, 1 tbsp
Venison loin, 750g
Juniper berries, 30g
Sea salt, 1/2 tsp
Black pepper, 1/4 tsp

Mix of baby vegetables, 1000g, corn, carrots, bak choy, courgette, into bite sizes

For dipping Sauce:
Soya sauce, 4 tbsp
Ginger, grated, 1 tsp
Chili sauce, to taste
Spring onion

mapleandco broth fondue

  1. Heat olive oil in large pot with ginger, spices and salt. Cook for 2 mins stirring until fragrant. Add stock. Simmer on low with lid on for 1 hour. When ready, strain.
  2. Crush juniper berries in mortar pestle or spice grinder. Mix with salt and pepper. Roll venison loin in juniper mix. Heat pan with olive oil, seal each side of venison for 3 mins. Rest venison for 10 mins. Then thinly slice.
  3. Wash and slice vegetables into bite sizes.
  4. To serve, bring strained broth to a boil then pour into fonude pot. With fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness. Enjoy with dipping sauce.

Veggie Tourtière (df, ve)

Serves 4

For the crust:
Flour, 640g
Sea salt, ½ tsp
Olive oil, 160g
Water, 180g

For the filling:
Walnuts, toasted, 150g
Mushrooms, 300g
Chickpeas, 1 tin, drained, 400g
Olive oil, 2 tbsp
Celery, diced, 100g
Leek, sliced, 175g
Carrot, diced, 150g
Sweet potato, diced, 150g
Thyme, 1 tbsp leaves only
Vegetable stock, 250 ml
Soy sauce, 2 tbsp

1 tsp allspice
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1 tsp pepper (to taste)
1 tbsp chickpea flour (optional)

mapleandco tourtiere

For the crust

  1. Mix the flour and salt in a large bowl.
  2. Add oil and very gently rub the flour and oil mixture between your hands until a sand texture is formed. Be very careful not to overwork.
  3. Add the water and press dough into rough ball shape but don’t knead the dough. Once a solid shape is formed, wrap ball in cling film and refrigerate for 15 minutes.
  4. Unwrap dough and divide into equal 2 portions. For the first portion, place onto parchment and lay a second parchment on top to roll. Roll with a pin into a circle about the width plus depth of the pan. Lay the pastry in a pan that is about 23 cm diameter x 3.5 cm deep and trim excess pastry with a small knife. Prepare the second half of dough by rolling between parchment again into a circle about the width of the pan. Cut out shapes and bake in a tray alongside pie. Rest pastry in fridge to keep cold.

For the filling

  1. Wash and chop the mushrooms and add to a food processor with the drained chickpeas into a coarse but even mix (be careful not to puree into a liquid).
  2. In a large pan over medium-high heat add the oil and leek and cook for 3-4. Add sweet potato, celery and carrot, stirring occasionally, until the vegetables are brown about 10 mins. Add the mushroom and chickpea mix, vegetable stock, soy sauce, spices and thyme and cook until thickened – about 10 mins. Add flour if needed to thicken. Add salt and pepper to taste.
  3. PH oven to 180C. Fill your pie with filling and carefully place top pastry using a rolling pin to transfer. Press thyme leaves into pastry. Bake pie and pastry shapes on tray for 20 mins then turn pie and bake for another 20 mins (pastry shapes should be golden and cooked after first 20 mins). To get golden colour, cook pie under high top grill setting for 2-3 mins (watch carefully not to burn pie).
  4. Plate by putting shapes back into pie.

No Bake Nanimo Bars (gf, df, ve)

Makes 12 squares

For the crumb base:
200g walnuts
200g ground almonds (almond flour)
50g medjool dates, pitted
2 tbsp linseeds, freshly ground
5 tbsp raw cacao powder
¼ tsp pink Himalayan salt
2 tbsp maple syrup
6 tbsp water

For the middle:
480 ml organic coconut cream
1 tbsp maple syrup
1 tsp vanilla extract
2 tbsp agar flakes
50g desiccated coconut, toasted

For the chocolate topping:
150g raw 70% chocolate, finely chopped
2 tbsp coconut oil, melted
2 tbsp dark maple syrup
1 tbsp cacao nibs
1 tsp sea salt flakes
2 tbsp chopped dried cranberries

mapleandco nanimo

  1. Process the walnuts in a food processor until a fine crumb. Add the ground almonds and maple syrup and blend until incorporated. Add the water so that the crumbs come together and blitz further.
  2. Press the crumb mixture into an 20×20 cm square tin. Refrigerate while you make the middle layer.
  3. Pour the coconut cream into a medium saucepan. Stir in the maple syrup and vanilla until combined. Sprinkle the Agar flakes on top but do NOT stir. Let sit for 5 mins.
  4. Over low heat, let the coconut cream mixture come to a boil but do NOT stir. Once lightly boiling, let simmer for 5 more minutes while stirring occasionally, or until the Agar flakes have dissolved. Take off the heat and let sit for an additional 5 mins. Then, add in the desiccated coconut and stir to combine.
  5. Take the tin out of the refrigerator and pour the coconut cream mixture over the crumb base. Chill immediately for approx 30 mins or until set.
  6. To make the chocolate topping, warm a Bain Marie over low heat, ensuring the bottom of the top bowl does not touch the simmering water below it. Add the chopped chocolate and melted coconut oil into the top bowl and stir with a spatula until completely melted. Take off the heat and stir in the maple syrup. Pour over the set coconut cream mixture and spread into an even layer. Top with the sea salt flakes, cacao nibs and cranberries. Refrigerate for 30 minutes or until set.
  7. Serve by cutting into 12 squares.


There certainly seems to be a chill in the air in London, and not just because it’s Halloween! Autumn is well and truly here, and the cooler climes to go with it. But I love that – it’s time for crisp autumn walks, woolly hats and oversized scarves, and celebrating the wealth of produce that goes with this time of year. So, with that thought in mind, last weekend I had the pleasure of returning to Channel 4’s Sunday Brunch. As always, I had a fantastic time on the show – I even got to hear Charlie Puth’s awesome cover of One Call Away and then cook for him too! But the main reason I was there was to share some of my seasonal recipes. And what screams Halloween (sorry…) more than pumpkins?

Adria Wu Sunday Brunch 1.jpg

Believe it or not, pumpkins aren’t just for carving! They’re actually super nutritious and packed with fibre, vitamins and minerals such as potassium, beta-carotene, Vitamin A and vitamin C – which means they’re good for your heart, skin and eye health, and they can help your immune system. And if knowing that isn’t enough to boost your mood, then the tryptophan in the seeds will!

They’re also reeeally versatile – which is what I wanted to emphasise on Sunday’s episode. I brought four different recipes that showcase the vegetable in four very different ways – and I’m delighted to be able to share them with you here.

Let me know what you think, and Happy Halloween!


My first recipe was for a delicious autumn breakfast/brunch dish, which went down a treat on the show. It’s full of flavour, and serving it in a little edible pumpkin makes it fun to eat too! The key to this recipe is toasting the oats first, before adding the water and then the milk – it’s definitely worth the effort.


Serves 2


3 small culinary pumpkins (2 for serving, 1 for puree)

120g whole oats

50g pumpkin seeds, toasted, plus extra for garnish (optional: use seeds from pumpkin and toast)

1/2 tsp turmeric

1/8 tsp cinnamon

2 pinches cardamom

1 pinch ginger powder

400-600ml water

2 tsp maple syrup

1-2 sprigs of thyme, leaves only

1/4 tsp flaked sea salt

250 ml milk (dairy or nut)

To garnish, 2 tbsp dried fruit e.g. cranberries, mulberries, cherries and 1 red apple, sliced


  1. Pre-heat oven to 180°c. Cut opening in pumpkin along the top and spoon out seeds. Roast pumpkin whole on baking tray for 25-30 mins until cooked through. Keep 2 for serving. Spoon the cooked flesh from last pumpkin and puree using hand blender. Set aside.
  2. Mix spices and set aside. Toast oats and pumpkin seeds on a wide pan on medium high heat for 5 minutes stirring continuously then for another 30 seconds with spices.
  3. Add 400 ml water, maple syrup, thyme and salt. Bring to a boil then reduce heat and slowly simmer for 10-20 mins until oats are creamy, stirring occasionally and scraping bottom of pan (add more water if needed). When ready add pumpkin puree and milk and heat through stirring to ensure a creamy texture.
  4. Serve in edible pumpkin bowls and garnish with apples, dried fruit, thyme and pumpkin seeds.


 Next up, these crackers and dip are perfect for an autumnal party or even just a healthy, tasty snack! The pumpkin in this dish comes from taking the flesh and seeds after carving it – ideal for reducing waste.

adria wu pumpkin crackers

Serves 4-6 (about 20 small crackers)


For the crackers

100g whole raw pumpkin seeds (makes about 50g roasted and milled)

180g culinary pumpkin or 290g carving pumpkin, peeled and coarsely grated

50g gluten free porridge oats (not jumbo oats!)

20g flax seeds

15g chia seeds

2 tbsp oat bran

1 1/2 tsp whole cumin seeds, lightly toasted 1/2 tsp caraway seeds, lightly toasted

1/4 tsp Himalayan salt (+more to taste)

1/4 tsp black pepper (+more to taste)

2 tsp maple syrup

1 tbsp coconut oil, melted (+1 tbsp for greasing)

75ml water (more, if required)

Optional – zest of 1 lemon, 15g shelled pumpkin seeds.

For the dip

90g cashews, soaked for 4 hours

250g culinary pumpkin, sliced and roasted 1/2 tsp coconut oil (for greasing)

1 lemon, zest only

125ml coconut yogurt

2 tbsp olive oil olive

1/2 garlic clove, sliced

1 tbsp tahini

1/2 tsp ground ginger

Himalayan salt and Black pepper to season sesame seeds to garnish (optional)


For the crackers

  1. Remove pumpkin seeds from pumpkin. Clean from any flesh/guts, wash and pat dry thoroughly. Spread in a single layer on a baking sheet and toast in a 180°c degree oven (gas mark 4) for 15-20 mins, but not longer.
  2. In the meantime, grate pumpkin, slightly salt and leave for 15 minutes. Squeeze all liquid from pumpkin using a cheese cloth or nut milk bag.
  3. Put a frying pan on a high heat, once hot put cumin/caraway seeds into the pan and toast quickly until they start releasing aroma (it may take less than a minute), place them immediately into cold tray/plate to cool.
  4. Once pumpkin seeds are toasted, cool then place in blender and mill thoroughly. Combine, oats, all the spice/ seeds, salt and pepper and mix well. Add squeezed pumpkin flesh, lemon zest, maple syrup and coconut oil, mix again.
  5. Add water gradually, mixing well to make consistent mixture. If necessary, add more water to achieve spreadable texture.
  6. Leave for 15 mins for the chia and flax seeds to soften and bind everything together. Taste the seasoning and add more salt / pepper if necessary.
  7. Grease 4 sheets of parchment paper with coconut oil. Spread half of mixture on one of the greased sheets of parchment paper. Cover with another sheet and roll with the rolling pin to achieve 3mm thickness. Repeat the same with the remaining mixture.
  8. Take off top sheets of paper carefully. Using a knife, divide the rolled mixture into smaller size square or rectangular crackers. Be careful with the pressing knife so you don’t cut the parchment. Place rolled sheets on trays.
  9. Set the oven to 180°c / gas mark 4. Bake for 25 minutes or longer (depending on thickness of your crackers and your oven), until firm and golden. Open oven regularly and rotate tray and let the steam out.
  10. Once baked, cool then carefully crack along the divisions into the individual crackers.

For the dip

  1. Soak cashews 4 hours ahead.
  2. Prepare pumpkin. Grease parchment paper with coconut oil and place pumpkin in one layer. Bake at 180°c (gas mark 4) for 20-25 minutes.
  3. In the meantime, zest the lemon, prepare garlic. Set aside.
  4. Drain and rinse the nuts and put to the blender, blitz until almost smooth. Add the remaining ingredients, blitz until smooth. Check the seasoning and texture, add more salt/pepper to taste.
  5. Spoon into a serving bowl, cover and chill until required.
  6. Serve at room temperature with a selection of crackers or raw crudités


I love this warming autumn Bolognese – on the show I made it with turkey bacon and mince turkey, but you could easily make it vegetarian. This recipe actually uses pumpkin in 3 different ways: in the fettuccine, the sauce and diced within. Pumpkin is a great pasta substitute as its fibrous, nutritious and really easy to make: you can just use your simple vegetable peeler to cut the ribbons.

adria wu fettucine bolognese


1 large pumpkin (for fettuccine, puree and cubes)

1kg pumpkin fettuccine

400g pumpkin, 1 cm cubes 1 tbsp olive oil

150g onion, finely chopped 100g celery, finely chopped 2 cloves garlic, minced

400 grams organic turkey mince 6 rashers of turkey bacon

1-2 tsp fresh herbs, leaves only

1-2 tsp sea salt

1/8 tsp freshly ground black pepper a few pinches chilli/ cayenne powder (optional)

400g pureed pumpkin

250-300 ml water (optional almond milk for creamy taste)

2 cans (800g) diced tomatoes or 800g fresh chopped tomatoes


  1. Preheat oven to 220°c.
  2. Peel pumpkin, cut 800g of flesh into 2cm cubes, coat with olive oil and roast for 15-20 mins or until golden. When pumpkin is ready, puree 400g and set aside for sauce.
  3. With a large vegetable peeler, create 800g ribbons of fettuccine from raw pumpkin.
  4. In a heavy-bottomed saucepan or Dutch oven over medium heat, cook rashers 5-7 mins until it’s just beginning to brown.
  5. Add chopped vegetables and cook for 5 minutes, stirring frequently, until onion is translucent and soft, add garlic cook for another 2 minutes.
  6. Add turkey mince breaking it up with a spoon, 1/4 teaspoon (to start) salt, plus pepper and cayenne, and fresh herbs. Cook until meat is brown.
  7. Add pumpkin puree, tomatoes, water or milk and bring to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at a very low simmer for 20 minutes. Season to taste with remaining salt and toss in roasted pumpkin cubes to warm through.
  8. Boil water in kettle, pour over raw ribbons. Soak for 3 minutes, and drain.
  9. Immediately plate warm fettuccine and pour hot bolognese on top.


Finally, these desserts are very easy to make – and fun to eat, obviously! I love the way the flavours combine: the fragrant nutty sweetness from the coconut and the subtle earthy sweetness from the pumpkin work so well together. This dessert is also suitable for most people as it’s dairy free!

adria wu pumpkin parfait 

Serves 4


For the cream

400g (3x160g cans, leaving water) coconut cream

desiccated coconut or coconut chips, toasted

For the puree

3 tbsp coconut oil, room temperature

1 vanilla bean, split lengthwise, scraped

250g pumpkin puree

65ml unsweetened coconut milk

175ml coconut cream

80g coconut sugar

1/4 tsp sea salt

For the crumble

75g pecans

1 tbsp coconut oil, melted 1 tbsp maple syrup

sea salt to taste


For the cream 

  1. Place the unopened can of coconut cream in the fridge overnight. The next day, open the tin and scrape off the thicker part of the cream, which will have set overnight.
  2. Pour the remaining thinner milk into a glass jar and reserve for later.
  3. Whisk the cream by hand or using a free-standing mixer until soft smooth peaks form.
  4. Refrigerate until ready to use. The cream will thicken slightly in the fridge, so stir gently or whip up lightly before use if necessary.

For the custard

  1. Combine all ingredients in food processor or high-speed blender, scraping sides of bowl as you blend.
  2. Pour custard into a tightly sealed glass container and refrigerate for at least 2 hours.

For the crumble

  1. In a bowl, coat pecans with coconut oil, then maple syrup and salt. Roast in oven for 20mins. Cool before assembly.
  2. In tall glass or short wide glass tumbler, assemble parfait starting with puree, then adding coconut cream in alternate layers until you reach the top which should be coconut cream, then top with toasted pecans and toasted desiccated coconut.


Party Canapés

It’s not too far away! Whether you are thinking about Thanksgiving or and Christmas – here are some quick and easy recipes are perfect for the party season ahead. So, think little morsels of delicious savoury nibbles and sweet bites that will satisfy even the fussiest of guests. Made within minutes, you will have more time for your relaxed glamour look and mingling with all your guests.

Here are my top three favourite canapés to get the party started. Give them a try at home or you can order them with us too. x Adria


mapleandco tofu canapes


300g extra firm tofu 1 tsp olive oil

100 g almond butter 30 g miso paste

1/2 lime, zest and juice

1 tbsp sesame oil 15-60 ml water

1 tbsp sesame seeds

Lime zest, edible flowers, and seasonal herbs for garnish



  1. On a hot grill pan, brush olive oil and grill tofu on each side for 3 minutes. Set aside to cool.
  2. Combine almond butter, miso, lime, sesame oil and add water 1 tbsp at a time until the desired paste consistency is achieved.
  3. Spread almond butter dressing onto tofu and cut these into bite-size pieces.
  4. Garnish with lime zest, flowers and season herbs.
  5. Serve with a toothpick.


mapleandco mushroom canapes copy


48-60 small mushrooms (about 100g)

2 tbsp olive oil

6 thyme sprigs, leaves only

Sea salt & black pepper to taste

24-30 cherry tomatoes (about 100g)

Spinach and amaranth for garnish



  1. Wash and drain mushrooms. Remove stems.
  2. Toss mushrooms with olive oil, thyme, salt and pepper.
  3. On a hot pan, cook half the mushrooms for 5-7 minutes. Once cooked set aside and cook remaining mushrooms (note: overcrowding the pan will result in soggy mushrooms).
  4. Cut tomatoes in half.
  5. On a toothpick, skewer half a tomato then a mushroom alternating until the toothpick is full.
  6. Serve with a bed of spinach and amaranth.


mapleandco chewy nutty


300g pitted dates

1-2 tbsp water

200g whole almonds

300g cashews

200g desiccated coconut, reserve 50g for garnish

60ml coconut oil

120g raw dark chocolate, garnish

75g flaked almonds, garnish


  1. In the food processor add pitted dates and for about 5 minutes run until smooth or pale in. To achieve the desired consistency and prevent the mixture clumping together add a tablespoon of water at a time to loosen.
  2. Add dry ingredients and blend for about 2 minutes until nuts are completely broken down.
  3. Line a 20x20cm square tray with parchment paper and firmly press mixture down flat and levelled so no air pockets remain.
  4. Melt the chocolate over a bain marie (double boiler) or in a microwave and spread evenly on top of mixture in a tray. Immediately garnish with coconut and flaked almonds before the chocolate cools.
  5. Refrigerate for a minimum of 4 hours and then cut into 48 square bites.


Our New Summer Salads

Using seasonal produce is really important to us, which is one of the reasons why we change our salads throughout the year. That – and because we know you love trying new things! So, with that in mind, we’ve got three new salads to introduce you to this Summer.

All of them are full of exciting new combinations, taking inspiration and flavours from all over the world. There’s something to suit every taste and mood – plus, they’re all gluten, dairy, and nut-free, as well as being vegan – so everybody can enjoy what we have to offer!

First up, our MY COCO is as tasty as it is colourful. Light, crunchy – and with a coconut, lemon, miso and tahini dressing, a little bit exotic – it’ll put a smile on your face for sure. Plus, its high content of beta-carotene makes it great for your liver, the veggies make it a great source of fibre, and the pretty colours make it great for your Instagram.


Julienne beetroot and carrots, summer sweet corn, roasted aubergine, coconut lemon miso tahini dressing

Next, we have the BROCCO BOWL – ready to satisfy your craving for greens. This salad is so moreish! The chilli garlic roasted broccoli has got just the right amount of bite, the Camargue red rice will ensure you feel set up for the rest of the day and the mangetout and sunflower seeds add that bit of crunch. And the basil-kale pesto proves that the sauce can be 100% delicious AND vegan.

And as always, it’s as good for your body as it is for your tastebuds. Amongst other things, broccoli is packed with vitamins K and C, and is a super powerful antioxidant: what’s not to love!


Chilli garlic roasted broccoli, Camargue red rice, yellow cherry tomatoes, mangetout, basil kale pesto, roasted sunflower seeds

Finally, we’ve got the CALI VIBES, a beautiful purple-and-green, east-meets-west, spicy-yet-sweet salad. It’s a kind of fiery, healthy, delicious coleslaw. The sriracha in the dressing definitely gives it some heat, but that’s offset by the freshness of the cucumber and the sweetness of the golden sultanas and dried cranberries. It was inspired by the Asian influence on the West Coast of America, and the fusion is on point. This one’s good for your digestion, too – with plenty of fibre, vitamins and minerals. Think of it as another take on the legendary kimchi.


Sliced sweetheart cabbage, shredded red cabbage, cucumber bites, fresh mint, golden sultanas, dried cranberries, spicy sriracha dressing

There you have it! Our three new additions to the Maple menu. We can’t wait for you to try them all, so make sure you come and see us sometime soon. Don’t forget, we’ve got plenty of seating in our beautiful King’s Cross store, so bring some friends and enjoy a long, leisurely lunch! We also love to get your feedback on our dishes, so please let us know what you think.

And finally, don’t worry!! Our Mexican Standoff and Julius Caesar are still on the menu. 😊

Look forward to seeing you soon!

Perfect Picnic Food

I was delighted to be back on Channel 4’s Sunday Brunch last weekend. It’s always a pleasure to be on the show, but this week was particularly special as it was for a good cause. It’s been a tough and often very sad few months for this country, but in true British fashion we keep going with our heads held high! Last weekend was the ‘Great Get Together’, inspired by the memory of the late Jo Cox. The event was organised to remind us all just how important it is to remain united, even in the face of adversity. It was a brilliant opportunity for people all around the country to come together and celebrate everything that we have in common.

And what better way to bring people together than with food! So, with that in mind, I came up with some delicious, healthy takes on four picnic classics – quiche, scotch eggs, sandwiches and spring rolls (okay, maybe the last ones aren’t a classic – but they should be!). They all went down a treat on the show, and lots of you have been asking for the recipes – and here they are. So get cooking, pack up your picnic basket and make some time for friends, family and neighbours!

CHICKPEA QUICHE (gf, df, ve)

First up is this amazing chickpea quiche, which uses a homemade nut pastry crust that’s gluten-free and a chickpea filling instead of eggs. Fennel is in season so I braised some fennel and tossed it in lots of wonderful summer herbs. You can make one big tart if you like, but these mini ones are perfect for sharing and serving at a picnic. This dish is also eggless, showing that vegans can enjoy picnic dishes like quiche too!

The chickpeas are cooked like a roux with a non-dairy milk and coconut oil (a roux is traditionally 1 part butter 1 part flour), but avocado or olive oil could work too. A bit of turmeric gives some more flavour and taste to our faux eggs, and finally nutritional yeast gives it some cheesy umami deliciousness.


Serving size: 4-6 tartlets, or 1 medium sized tart

2-3 fennel, about 450g, sliced
2 large onions, sliced
2 large cloves garlic, finely chopped
2 tbsp olive oil
1 orange, juice and zest
(reserve some zest for garnish)
1/4 tsp flaked sea salt
1/8 tsp coarse black pepper
20ml water

50g coconut oil
75g gram (chickpea) flour
2 tbsp wholegrain mustard
250ml nut milk
250ml vegetable stock
2 tbsp nutritional yeast
1/2 lemon, juice and zest
Sea salt and black pepper to taste
25 g fresh parsley, finely chopped (reserving some for garnish)

Homemade Shortcrust Pastry (gf, df, ve)
*optional, or buy pre-made shortcrust pastry
175g walnuts, ground
100g ground almonds
75g sesame seeds
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp flaked sea salt
75ml coconut oil, melted
4 tbsp chickpea flour
4-6 tbsp filtered water


  1. Preheat oven to 160°C.
  2. Use 10 wide x 2 cm deep 6 tartlet tin or one medium tart tin measuring 20-22 cm wide x 3 cm deep.
  3. Prepare fennel by cutting off fronds and bottom of base root. Slice into 0.5 cm thick slices with root intact.
  4. In a large pan, heat oil on medium heat and sauté fennel for 6-8 mins until brown on one side. Season with salt and pepper and flip over. Add onions and sauté for another 6-8 mins.
  5. Add orange juice, water and garlic.
  6. Cover and simmer on low heat for 20 minutes, stirring occasionally to make sure all sides are coated in the juice.
  7. Divide pastry (for homemade see below) between tartlet tins, and press it down with your fingertips to make a crust over the bottom and up the sides.
  8. Using a fork, make holes in the pastry bottom. Bake the tartlets in the oven for 15-20 minutes or until golden brown. Set aside to cool.
  9. Once the fennel wedges are cooked and tender, uncover and continue to cook until the sauce has reduced to a syrupy consistency.
  10. To make quiche filling, heat oil in pan on med heat and add 50g of the gram flour and whisk vigorously. Once creamy, add the remaining flour and cook for another 1 min. Add half the stock whisking until smooth, then the other half. Gradually add the cashew milk, stirring constantly with a whisk. The sauce should start to thicken but stay smooth.
  11. Once thick, add the mustard, nutritional yeast flakes, lemon juice and salt and pepper to taste and mix well.
  12. Off the heat, gently stir in vegetables with parsley (reserving some fennel and parsley for garnish).
  13. Fill the tart (tartlets) with filling and top with remaining vegetables, parsley, orange zest and dill leaves.
  14. Serve with a crisp green salad.

Homemade Shortcrust Pastry

  1. To make the base, place the walnuts into a food processor and pulse until they resemble breadcrumbs.
  2. Add the almonds, sesame seeds, spices, salt and melted coconut oil and pulse until blended.
  3. Add flour and water and pulse a couple of times. Add more water as needed until sticky dough ball is formed in processor.



Next we have the Breadless Samosa Chicken Sandwich, which was a real crowd-pleaser on the show. Simon even said he was ‘blown away’ by it! The recipe was inspired by my mother-in-law, who used this mix in our family’s homemade chicken samosas. Generations of women will tell you that their secret samosa filling is the best because of their unique homemade garam masala mix. But of course, this one really is the best…

The filling is made with chicken breast, spices and coconut yoghurt. The bread is made using cauliflower and eggs then baked in the oven. The samosa chicken is then sandwiched between cauliflower bread – but of course regular works wonderfully too!


Serves 2

To make the “bread”
500g raw cauliflower, riced
100g ground almonds
2 eggs
20g chives, chopped
1/4 tsp flaked sea salt
1/8 tsp coarse black pepper


  1. Preheat oven to 180°C.
  2. Remove the cauliflower leaves and slice off ends. Cut into florets and add to the food processor. Pulse to make cauliflower into broken rice.
  3. Whisk egg and to cauliflower rice along with chives, salt and black pepper mixing evenly.
  4. Mold mixture on a tray into sliced bread size, thickness and shape.
  5. Bake on parchment lined tray for 14-16 mins until firm.
  6. Remove from oven and leave to cool. Flip over bread and remove parchment and leave other side to cool.

For the samosa chicken
2 free-range/organic chicken breasts, 400g
6 garlic cloves, diced
2 lemons, juiced
5 cm piece ginger, grated
1 tsp garam masala
2 tsp turmeric
1/8 tsp chilli powder (optional)
300ml water
2 pinches of salt
25g fresh coriander
10g, chives, chopped
1tbsp olive oil
3 tbsp coconut yoghurt

For the quick pickle carrots (optional)
1 carrot, julienne
1/4 tsp flaked sea salt
1 tbsp apple cider vinegar

  1. Combine marinade ingredients (except olive oil) in a medium pot. Heat pot to a boil and cook chicken breast on medium heat for 15 minutes covered. (If not fully submerged, turn chicken breast half way through so colour of turmeric infuses whole breast).
  2. Optional. Make quick pickled carrots by mixing the ingredients and setting aside for 15-20 mins trying to coat carrots in vinegar.
  3. Once chicken is cooked, remove from liquid and shred with two forks.
  4. Reduce marinade liquid on high heat until a sauce is formed.
  5. Take off heat and add olive oil and shredded chicken, coriander and chives.
  6. Serve chicken with cauliflower bread and carrot pickle.



This is my twist on the British favourite!

It depends on how you like your eggs as to how long to cook them for initially. 4 minutes for soft boiled and 6 minutes for hard boiled. Then make your vegan “meat” by cooking quinoa, herbs and spices, with flour to hold it all together. Finally bake them in the oven to crisp the cooked quinoa. It’s vegetarian friendly and still packed with protein!

scotch eggs

6 room temperature eggs
150g quinoa (white, red, and/or black)
280ml water
2 tbsp olive oil
1 white onion, diced finely
3 garlic cloves, minced with a pinch of salt
1/8 tsp nutmeg
2 tsp ground cumin
3 tsp ground coriander
2 tsp smoked paprika
1 tsp flaked sea salt
2 tbsp Dijon mustard
1/2 lemon, juice and zest
50g buckwheat flour (plus a bit more for dusting eggs)
10g dill, chopped (reserve some for garnish)
Sea salt to taste
Black pepper to taste

For the dipping sauce
1/2-1 tsp sriracha
250 ml yoghurt (coconut for vegan, dairy-free)


  1. Boil water in medium pot (enough water to completely cover eggs).
  2. Gently spoon eggs into boiling water and boil for 5 mins then directly into ice bath.
  3. Carefully peel eggs when cool and set aside in fridge.
  4. Preheat oven to 220°C. Line a baking tray with baking parchment.
  5. Cook quinoa (can be done ahead of time and refrigerated for up to 5 days). Bring quinoa, water and salt to a boil then reduce and simmer for 12-15 minutes covered until all water is absorbed and spirals are revealed. Turn off heat and keep covered for 10 mins before fluffing with a fork.
  6. On medium heat, add olive oil and sauté onions for 5 mins. Then add garlic, spices and salt, cooking for another 2 mins. Add mustard and lemon to deglaze.
  7. Off the heat, mix in herbs and mix thoroughly with quinoa. Add buckwheat flour and mix evenly until a sticky dough is formed.
  8. Divide the quinoa into 6 portions (about 90g each). On cling film, flatten a portion of quinoa into a rectangle about 0.5 cm thick. Dust egg in buckwheat and place in the centre quinoa. Wrap the egg with the quinoa by bringing all the edges of the cling film together, rolling and sealing a crust around the egg. Patch with quinoa as needed.
  9. Bake for 6 mins on a parchment lined tray.
  10. Carefully cut eggs in half using a bread knife to serve. Garnish with dill.


SUMMER ROLLS (gf, df, ve)

Finally, you can find the recipe for the Rainbow Summer Rolls in our previous post at the link below! (But here’s a picture of it anyway)


There you have it: four fantastic new original recipes for a summer full of fresh, guilt-free picnics with friends and family. So fingers crossed this lovely weather will continue!

And don’t forget to catch the show on Channel 4 On Demand whilst you can 😊:

Finally, we’d love to hear which recipe was your favourite! This week we’re treating a few lucky Insta followers to a free brunch if you let us know! To be in with a chance, just follow us at @mymapleandco and comment under one of our recipe pics telling us your favourite dish from this feature 😊. Good luck!

Rainbow Vegan Summer Rolls

June is nearly here, and with this beautiful weather it really feels like Summer has finally arrived. And with the Bank Holiday this weekend (hooray for a three-day weekend!), I hope you’ve all got fun plans to make the most of the sun!

To make it even better, I’ve come up with the perfect recipe to bring the sunshine into your diet – our Vegan Vietnamese Summer Rolls with Miso Almond Dipping Sauce. Whether you’re having friends round or just fancy a taste of the Orient, these little beauties really hit the spot! What’s more, these wonderfully fresh, rainbow-coloured rolls are packed with vegetables and nutrients, without skimping on flavour – so you can tuck in knowing that you’re filling your body with goodness. And they’re gluten and dairy-free. What more could you ask for?!

Below is the recipe for you to make these at home. You can buy the rice wrappers from Ocado, at local health or Asian food store like Whole Foods or Loon Fung. I will also be demonstrating this recipe with our Head Chef Jodi live at the London Produce Show on Wed Jun 7th at 2:30 at the Grosvenor Hotel, Park Lane, London where we will be #celebratingFRESH! We are so in love with these little parcels of YUM!


Much more satisfying than a takeaway!

Vegan Vietnamese Summer Rolls with Miso Almond Dipping Sauce (gf, df, ve)
Serves 4-6 as starter

Summer Rolls
300 g courgette, grated or spiralised
200 g carrots, grated or spiralised
150 g mangetout, thinly sliced
50 g purple cabbage, thinly sliced
50 g red pepper, thinly sliced
30 g mango, 2 mm cubed (optional)
10 g coriander or micro coriander
10 large Vietnamese rice wrappers
10 g poppy seeds
10 g sesame seeds


  1. Dip rice paper into a wide tray filled with warm water for 5 seconds until soft. Transfer to a flat surface.
  2. Start by placing raw vegetables in the centre. Be cautious to not overfill. TIP: fill a quarter of the wrapper.
  3. When closing, flip both ends in first and then tightly roll.
  4. Garnish with coriander and a pinch of poppy and sesame seeds.

Miso Almond Dipping Sauce

250 g almond butter
75 g miso paste
3 limes, zest and juice
2 tbsp sesame oil
75-150 ml water

1. In a bowl, combine all of the ingredients except the water.
2. Use a hand blender or whisk to mix dressing until smooth. Add water 50ml at a time until desired dipping consistency.

Be sure to post a pic of your creations on Instagram and tag us @mymapleandco – we’d love to see your skills!

Happy Bank Holiday everyone!