530g coconut milk ¾ tsp ground cardamom 160g jaggery, roughly grated (or dark muscovado sugar) 3 eggs 50g caster sugar Coarse sea salt 60g cashew nuts, roasted 30g desiccated coconut Heat the oven to 130C/260F/gas mark ½.
150g halloumi, roughly grated 250g ricotta 100g pecorino, finely grated 2 tbsp za'atar, plus 1 tsp to sprinkle Plain flour, for dusting 500g all-butter puff pastry 1 egg, whisked Mix the halloumi, ricotta, pecorino and za'atar in a bowl and set aside.
Heasgarnich, lurking in Glasgow Serves 2 200g pasta, cooked 8-9 tbsp olive oil 3 garlic cloves, finely chopped ½ tsp chilli flakes or fresh chilli 100g rocket, roughly chopped Grated parmesan, to serve 1 Fry the garlic and chilli until it starts to colour, but not burn.
For the jerusalem artichoke, bacon and leek filling 300g jerusalem artichokes, peeled 2 tbsp olive oil 3 rashers of smoked streaky bacon (or pancetta) 1 leek, finely chopped 4 sage leaves, chopped 1 tbsp parmesan, grated 1 Roughly chop the jerusalem artichokes into 1cm chunks.
3. Working quickly, coarsely grate potatoes, then roughly chop to make even pieces.
The perfect penne dish Pasta with aubergine, tomato and mozzarella Serves 4 350g penne 2 aubergines, thinly sliced 500g plum tomatoes, skinned and roughly chopped 250g mozzarella, freshly grated 2 garlic cloves, peeled and thinly sliced 3 tbs finely chopped flat-leaf parsley 2 dried red chillies, crumbled extra-virgin olive oil Lay the sliced aubergines on kitchen paper and sprinkle with sea salt.
Serves 4. ¼ butternut squash, around 400g 2 teaspoons coconut oil ½ teaspoon cumin seeds 1 onion, roughly chopped 3 cloves garlic, chopped or grated 2-3 inch piece ginger, grated 1 teaspoon Himalayan salt 4 cups hot water, around 1 litre ½ cube vegetable stock, optional 1 tablespoon honey, optional 5 tablespoons coconut milk, from tin.
(Makes 2 large pizzas) Cooked nettles, squeezed dry and chopped 1 big ball of mozzarella, well drained and roughly diced 1/3 of a whole nutmeg, freshly grated Olive oil Parmesan, freshly grated Salt and freshly ground black pepper Pizza dough (as prepared above), split into two balls Heat the oven to maximum (240C+/ 464F+).
Make a dry rub using roughly equal quantities of allspice, crushed garlic, grated ginger, sugar, chilli powder and salt.
