Smoothies (v)

Time required: 5 minutes
Serves: 1

Island Green Smoothie
1 mango, peeled and stoned
1 avocado, peeled and stoned
Half a banana
A large handful of washed spinach
Coconut water

1. Mixed all the listed ingredients with a hand blender until smooth
2. Add coconut water and mix well, until your desired consistency is reached

Sunrise Juice
1 beetroot, peeled
4 oranges, peeled
8 carrots, washed and topped

1. Juice all the listed ingredients and mix well

Golden Juice
1 pineapple, peeled
2 grapefruit, peeled
2 oranges, peeled
1 yellow pepper, washed
1 tsp of grated turmeric root, or ground turmeric

1. Juice all the fruit and the pepper
2. If the turmeric is fresh, juice that too
3. Mix well
Special Fluffy Eggs (v)
Time required: 15 minutes
Serves: 1

1 egg
Vegetarian hard cheese

1. Separate the eggs, and carefully place the yolks in a bowl
2. Whisk the whites to soft peaks
3. Spoon half the egg white on to a non-stick baking tray
4. With the back of the spoon, make a yolk sized well in the egg white
5. Gently put the yolk in the well
6. Gently cover the yolk with the rest of the egg white
7. Grate some vegetarian Italian hard cheese all over
8. Bake in an oven at 180C for 9 minutes

Very Berry Bircher (v)
Time required: 10 minutes (plus time overnight to soak)
Serves: 2

140g oats
4 Tbsp golden linseed (flaxseed)
600ml boiling water
Frozen red berries
Yoghurt of your choice (we use vegan yoghurt)

1. Mix the oats and golden linseed
2. Pour over the boiling water
3. Add a handful of frozen red berries
4. Leave overnight
5. To serve, mix 2 to 3 dessertspoons of the oat & fruit mixture with 1 to 2 dessertspoons of yoghurt. Add a thin layer of yoghurt and top with fresh berries
Hash Browns (v)

Time required: 20 minutes
Serves: 4

1kg potatoes, washed with skins left on, & cut roughly into 5cm chunks
100g butter
115ml milk
4 crushed & chopped cloves of garlic
Salt & pepper to taste


1. Bring a pan of water to the boil and add the potatoes
2. Simmer gently, until sharp knife will gently pass through the potatoes (approx. 10 minutes) then drain
3. Add butter, salt and pepper and garlic, then whisk with hand mixer, adding as much milk as needed to make soft consistency. The ideal consistency is when the mixture will drop from tablespoon on count of 3; you might not need to use all the milk achieve this
4. Add the mixture to a container, and place into the fridge until cool. If possible, leave overnight for a better texture
5. Remove the container from the fridge and pat out large tablespoon of mixture with your hands
6. Place the patty in pan of hot oil and fry for 2 minutes on each side, until the outsides are crisp and golden
7. Enjoy your gorgeous (and very popular!) hash browns

If you are short of time, 2 tsp of ‘lazy garlic’ works very well
Chopped chives is a great addition as a variation
This mixture is also a great starting point for making vegetarian sausages!

Spicy Vegetarian Sausages (v)

Time required: 20 minutes
Serves: 6

1 can chick peas, drained
1 can red kidney beans, drained
4 onions, peeled & chopped
6 cloves garlic, crushed & chopped
1& ½ tsp turmeric
1& ½ tsp paprika
1& ½ tsp coriander
1& ½ tsp cumin
1& ½ tsp allspice
4 Tbsp tomato puree
3 Tbsp dried fenugreek leaves
3 Tbsp fresh mint
Handful of spinach
Chick pea flour for coating

1. Gently fry onion and garlic in lidded pan with a little vegetable or olive oil with all of the spices until onion is soft, stirring occasionally
2. Add all the remaining ingredients
3. Blitz in a blender
4. Form into sausage shapes and roll in chick pea flour
5. Cook to order in a shallow pan with a drizzle of olive or vegetable oil
6. Enjoy!


These will keep in the fridge for up to 7 days and freeze nicely
Use dried mint if fresh isn’t available
Add another handful of spinach for extra moisture

Tomato Ketchup (v)
Time required: 30 minutes
Serves: 20

4 large onions, chopped
½ head of celery chopped
4 Tbsp olive or vegetable oil
5 garlic cloves crushed & chopped
1 tsp cinnamon
1 tsp allspice
1 tsp ground black pepper
2 tsp sea salt
2kg ripe tomatoes
4 Tbsp tomato puree
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
200ml cider vinegar
150g dark brown sugar

1. Heat the oil in a pan and add the onions celery and garlic
2. Cook for 3 minutes then add the spices. Continue to cook with the lid on until the onion is soft, stirring occasionally
3. Stir in all the remaining ingredients and boil gently without the lid. Stir occasionally until the liquid has reduced by a third
4. Put the mixture in a blender; then sieve
5. It will thicken a little as it cools but if the consistency is not thick enough for you, put the mixture back in the pan and boil, stirring frequently until you are happy with it
6. Decant into airtight jars
7. This will keep in the fridge for up to 3 months and will freeze

Brown Sauce (v)

Time required: 30 minutes
Serves: 15

500g chopped pitted dates
4 garlic gloves crushed & chopped
1 tsp peperoncino flakes
150ml apple juice
150ml orange juice
150ml cider vinegar
100g molasses
100g tamarind paste
50g tomato paste
Salt and pepper

1. Put all the ingredients into a large saucepan with 200ml water, plus a good pinch of salt and pepper
2. Cover and simmer over a low heat until the fruit softens
3. Blend the ingredients in a blender & decant into jars while warm, then seal
4. Store in the fridge, where it will keep for 3 months

If you cannot find peperoncino flakes try adding:
1 tsp paprika
1 tsp tabasco
1 tsp chilli

Rhubarb Compote (v)

Time required: 20 minutes
Serves: 4

500g rhubarb, cut into 5cm pieces
125ml fresh orange juice
5cm root ginger grated
2 Tbsp runny honey

1. Gently simmer in a pan over a low heat until soft but not fully liquidised
2. Serve whilst warm with yoghurt

Try serving in a fondue pot with a lit candle underneath
Fresh oranges may be used instead of juice, just add 1 Tbsp of water and simmer very slowly
Apple may be used instead of rhubarb in the autumn. A combination of apple and plum is also a great variation