Glowing summer skin starts from the inside…

It was a pleasure to be on Sunday Brunch on Channel 4 last weekend, not least because guests I was cooking for included Pixie Lott and Glowing Summer skin starts from the inside and I shared four super tasty, easy to make dishes with the guests on the show (in the photo below we are looking at my baby Isla who made a quick appearance!).

Sunday Brunch Glowing Skin July 2018.png

You can make my Summer Tomato Gazpacho, Walnut Crusted Salmon Cakes with Green Life Salad, Baked Sweet Potato Kibbeh Croquettes with Avo Dip and Green Tea Matcha Berry Cream Pops at home by following the recipes in this post.


Refreshing Summer Tomato Gazpacho (gf, df, nf)

Makes 3 bowls
canned chopped tomatoes, 2 cans, 800g (tomatoes are better for the skin when processed/ cooked)
red pepper, seeded, into chunks, 1 whole
cucumber, half, into chunks, 170g
cumin powder, 1 tsp
black pepper, 2 tsp
sea salt, 1 tsp
garlic clove, 1
anchovies, 10 filets
basil, 15g
pinch of chilli flakes, optional

  1. Pulse all ingredients in a blender/ food processor until it reaches desired consistency.
  2. Garnish with more basil and chilli flakes.

Walnut Crusted Salmon Cake and Green Life Salad (gf, df)

Walnut Crusted Salmon Cake

Makes 10 cakes, serves 5
salmon, boneless, skinless, flaked, 500g raw (250g cooked)
quinoa, 200g (400g cooked)
water, 500g
sea salt, 1/4 tsp

gluten free flour (or normal flour), 35g
sea Salt, 1/4 tsp
egg, 1g
olive oil, 1 tbsp
sriracha, 20g
parsley, chopped, 30g
lemon zest & juice, one
walnuts, 80g (50g for filling, 30 for crust)

  1. P/H oven 180C.
  2. Roughly chop 50g walnuts for filling and blitz remaining walnuts in processor until breadcrumb like consistency.
  3. Bring quinoa, water and salt to a boil then reduce to low heat and simmer for 15-20 minutes covered on until all water is absorbed and spirals are revealed. Let cool.
  4. Bake salmon on parchment lined tray for 15 mins and let cool. Once cool, flake salmon and toss in flour, salt and chopped walnuts.
  5. Whisk egg with oil, sriracha, parsley and lemon and add cooked quinoa and coated salmon.
  6. Form into 10 x 80g patties, coat in walnut crumb and bake on parchment lined tray for 15 mins.
  7. Serve 2 cakes per person with Green Life Salad

Green Life Salad

Green lentils, 200g raw (400g cooked)
Water, 2L
Salt, 1 tsp

Spring greens, sliced, 300g
Courgette, spiralised or ribbons, 350g
Frozen peas, defrosted, 400g
Radish, sliced, 150g
Pumpkin seeds, 30g (toasted, optional)

Lemon juice 2 tbsp
Maple syrup, 2 tbsp
Pumpkin seed butter, 2 tbsp
Olive oil, 6 tbsp
Sea salt & black pepper to taste
Sumac, 2 tsp

  1. Rinse lentils and drain. Combine water, salt and lentils in large pot. Bring to a boil, then reduce to low heat and cook for 20-25 mins until cooked. Drain immediately.
  2. Cut spring greens into 5mm wide and spiralise courgette (or use a peeler to make ribbons).
  3. Slice radish and defrost peas in room temperature (or warm water if in a rush).
  4. Make dressing by combining all ingredients. Season with salt & pepper.
  5. Toss the lentils, spring greens, courgette, peas, radish and dressing together and combine evenly.
  6. Garnish with pumpkin seeds and sumac as desired.

Baked Sweet Potato Kibbeh Croquettes with Avo Dip

Makes 9, serves 3 as a starter

Spice Mix
allspice, 4 tsp
cinnamon, 2 tsp
coriander powder, 4 tsp
sea salt, 1/2 – 1 tsp
black pepper, 1/2 tsp

fine bulgur wheat, 200g
water, 200g
mince lamb, 200g (or 200g cooked, drained green lentils)
onion, finely chopped, 120g (60 for shell and 60 for filling)
spice mix (above), 4-5 tsp

sweet potato, cubed, boiled, 300g
water, 2L
salt, 1 tsp
onion, finely chopped, 60g (from above)
fresh tarragon, leaves, chopped, 15g
pine nuts, 25g (toasted optional)
spice mix (above), 4-5 tsp

avocado, ripe, 1
miso, 1 tsp
yuzu, ½ tsp
greens e.g. lettuce, rocket for plating

  1. Wash, peel and cut sweet potatoes into cubes. Cook in boiling salted water until cooked about 20-25 mins. Drain when cooked.
  2. Soak bulgur wheat in water for 15 mins until soft, then drain if needed.
  3. Chop onion and tarragon.
  4. Make spice mix by combining all the ingredients.
  5. Make filling by blending sweet potatoes, onion, tarragon and spice mix in food processor until evenly blended and desired consistency. Add pine nuts and set aside.
  6. Make shell by blending bulgur, raw mince (or cooked lentils), onion and spice mix in a food processor until forms a soft sticky dough.
  7. P/H oven to 190C.
  8. Divide shell mixture into 10 x 65g balls. Place one ball onto the palm of your left hand and use your right index finger to make a hole while turning and tightening the shell with your left hand. Spoon filling into the hole and close open end (if seal is not tight, croquettes will crack open during baking). Repeat with the remaining ingredients.
  9. Bake croquettes on parchment lined tray for 20-25 mins until brown and mince is cooked.
  10. Make dip by combining all ingredients using a fork to smash avocado and mixing in yuzu and miso.
  11. Serve kibbeh on bed of greens with dip.

Green Tea Matcha Berry Cream Pops (gf, df/ ve optional)

Makes 4 x 37ml
dark berries and/ or cherries pitted, 75g
natural yoghurt (or coconut), 150g
maple syrup, 20g
matcha powder, 1 tsp

  1. Mix all ingredients together using a food processor or mix by hand. If mixing by hand, crush berries before mixing (or to make ombre pops, separate berries from other ingredients)
  2. Pour into moulds using piping bag or spouted jar/ bowl.
  3. Set in freezer overnight.

(Tips: Use a piping bag or ziplock bag. Or pour them out using a jar that has a spout. Don’t fill all the way as frozen liquids expand. Finally, un-mold with a little bit of hot water).

My oh my… it is hot in London and we love it!

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 PEKING SLAW is as tasty as it is colourful. Light, crunchy – and with a hoisin 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.


Peking Slaw: sliced red and white cabbage, grated carrot, spring onion, black sesame seeds, hoisin dressing

Next, we have the GREEN LIFE – ready to satisfy your craving for greens with fun courgette spirals, shredded spring greens and juicy little garden peas. The greens are paired with the pink summer radish and pumpkin seeds adding that bit of crunch and the green lentils packed with protein will ensure you feel set up for the rest of the day. And the maple lemon tahini dressing 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, the vitamin c and k in the courgette and spring greens keeps your immunity strong and the protein and fibre in lentils for sustained energy!


Green Life: green lentils, spring green cabbage, courgette spirals, garden peas, sliced radishes, maple lemon tahini dressing, sumac dusted pumpkin seeds

Finally, we’ve got the SUMMER QUINOA TABOULEH, inspired by the Middle Eastern salad traditionally made with bulgur wheat, lemon, tomatoes and parsley and is a beautiful white, red and green tangy hot-weather salad. We’ve swapped bulgur for quinoa to make it gluten-free and added watermelon and cucumber, both made up over 90% water to make this dish delish, refreshing and cooling to enjoy in the HOT SUMMER HEAT.


Summer Quinoa Tabouleh: white and red quinoa, juicy watermelon, fresh orange segments, cucumber, peppery rocket, lemon and orange vinaigrette

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 and lots of outdoor space to hang about, 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!

Training for better running!

We’ve recently spent a lovely Sunday morning with one of our most favourite super people – Tameka Small.  We love working out with her whether it’s at the new experimental studio Factory 45 or with one of her pop-ups at Maple & King’s.  Her energy is infectious and she makes working out fun so when we signed up for our Maple & Co team Colour Run, we couldn’t think of a better trainer to help us prepare.  Below are Tameka’s 5 key moves for better running and how you can benefit from them.

colourrun team

To be better at running you need to do more than just run! Strength training is a great way to not only help develop muscular strength and endurance, but also to improve your technique through having a stronger core and running posture. Doing this type of training around 3 times a week (depending on your fitness level and goals) can really compliment your running programme. As well as strength training, stretching and rolling out tight connective tissue can also help recovery and reduce some injuries associated with type of tightness.” – Tameka



Stand with feet a little wider than hips, toes pointing forward. With weight in heels, sit back into a deep squat. Power up through your heels returning to standing. 15 – 20 reps x 3.
PROGRESSION: You can add a small weights like a bottle of water.
BENEFITS: Brilliant for building strength, in glutes, hips, hamstrings and quads. The addition of the reach activates back, shoulders and core.



Stand with feet apart. Cross your right leg behind your left leg. As you bend leg lower your body down into lunge position, reaching down with your opposite hand to touch inside your left foot. Step or jump to the other side and repeat. 15-20 reps x3.
PROGRESSION: You can take larger and more dynamic lateral jumps and challenge your balance.
BENEFITS: Great for leg strength, especially moving laterally will help strengthen stabilising muscles especially in legs to assist in correct knee alignments and posture for efficient running.


reverse_plankSit with your legs straight out in front of you, placing your hands on the ground just behind your hips. Rotate your hand out, fingers facing the direction of your toes.  Slowly lift your hips up off the floor raising your chest up.  Keep your gluten tight as you look up to the ceiling, lengthening your arms and spine. 30-60 seconds.
PROGRESSION: You can lift one leg to challenge your core.
BENEFITS: A very effective core exercise strengthening hips, glutes, abs and lower back. It also works on opening your chest, strengthening your running posture.




Kneel with one knee bent in front and the other behind on the floor. Slowly lower your hips down, tilting your pelvic, by moving your body forwards and then lifting your chest up, reaching your arms back. 30 -60 second each side.
PROGRESSION: To increase the stretch, reach your arms overhead and back to gain a deeper stretch from hip flexors to chest.
BENEFITS: Helps to open up the hips increasing hip flexibility. This also helps with better range when performing squats and also running posture as tight hips may sometimes cause pelvic tilt and back pain when running.



Prop yourself up with the foam roller on the outside of your thigh. Support this leg by bending your top leg over in front. On your elbow and supporting hand, use you bent supporting leg to roll your thigh forwards and backwards on the roller. Remember not to spend too long rolling on each area, especially if areas are very extremely painful, 30 up to 60 seconds moving in each area.
PROGRESSION. If you need more intensity, stack both legs on top of each other so both legs are off the ground and the top legs is adding a little pressure to the bottom rolled leg.
BENEFITS: The IT band (iliotibial band) is a long band of connective tissue running down the outside of the thigh crossing the outside of the knee and inserting at the top of the tibia. Its main function is to stabilise the knee during running. Tight IT bands are very common with runners and can be the case of knee injuries.


How and Why to Give Tofu a Try!

I’ve had some insanely busy past few weeks but I always enjoy preparing delicious and easy Buddha bowls – this time it’s with Tofu!   Many people don’t like tofu mainly because tofu on its own has little to no taste. I’ve grown up eating tofu and eating all types of tofu (yes, there are different types!) but nothing beats a super extra firm tofu grilled on a pan with a touch of Chinese 5 spice, olive oil and salt.  It’s the chewy texture that I absolutely love and if you pair it with punchy flavours, the tofu will take on the tastes of its neighbours.  This recipe is a deliciously nutty and easy to prepare vegetarian dish for tofu beginners and lovers alike! The creaminess of the almond butter and crunch of the toasted almonds balances the wonderfully chewy tofu leaving you wanting more…

Serves 4

400g buckwheat soba noodles
1 tbsp olive oil

400g extra firm tofu
2 tbsp olive oil
1 tsp Chinese 5 spice
a few pinches of sea salt

6 tbsp almond butter, 100g
2 tsp white miso paste
1 lime juiced
¼ tsp sea salt
6 tbsp water

For Garnish
30g flaked almonds
4 stalks spring onion, sliced
handful of mint leaves
1 red chili (optional)

  1. Make the almond dressing by combining all the ingredients except the water and whisk until even. Add the water one tablespoon at a time until consistency is like double cream.
  2. Bring a pot of water to the boil and cook the noodles for 3-4 minutes until al dente. Drain thoroughly and rinse under cold running water. Toss in 1 tbsp olive to prevent the noodles from sticking together.
  3. Cut the tofu into ½ cubes and cook on medium high heat with olive oil, spices and 2 pinches of salt until golden brown, approximately 5 minutes. Add the noodles onto the pan for 30 seconds to reheat.
  4. Toss the warm noodles and tofu in almond dressing and garnish with almonds, spring onions, mint leaves and chili.

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. 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!

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

Screen Shot 2018-02-13 at 13.56.37


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.