Aubergine and Cabbage Sauce with Garlic
Soft aubergine cooked under a lid is blended with finely shredded raw cabbage. Garlic, spring onion and parsley give a fresh aromatic edge, while lemon juice and red wine vinegar sharpen the pale sauce.
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Aubergine and Cabbage Sauce with Soy
Raw cabbage is the main vegetable in this thick sauce, softened in texture by a smaller amount of cooked aubergine. Light soy sauce supplies a savoury note alongside ground coriander, parsley and red wine vinegar.
Aubergine and Cabbage Sauce with White Wine Vinegar
A large measure of raw shallot gives this aubergine and cabbage sauce a pronounced onion bite. White and red wine vinegars are blended in after the aubergine softens, and a little chopped spring onion finishes the bowl.
Bean Sprout and Choy Salad with Ginger
Cooked, chilled bean sprouts are tossed with choy, pak choi and rocket in a garlic and ginger vinaigrette.
Broccoli and Aubergine with Potato
Aubergine, potato, cabbage and broccoli cook with onion and coriander until tender. Couscous and sesame oil are folded through before serving.
Broccoli and Bean Sprout Salad
Cooked, chilled bean sprouts are tossed with broccoli, cabbage and radish in a ginger and garlic vinaigrette.
Broccoli and Rice Bites
Cooked rice and short noodles are combined with ginger, chilli, radish and feta on golden baked filo bases. Small steamed broccoli florets finish the bites.
Cabbage and Broccoli Soup with Shiitake
Cabbage, fresh shiitake mushrooms and rice simmer with ginger, chilli and onion. Broccoli is added near the end to cook until tender.
Cabbage and Noodle Pita Bites
Firm tofu and short cooked noodles are tossed with finely shredded cabbage, cucumber, spring onion, herbs and sesame oil. Spoon the topping onto crisp pita triangles.
Cabbage and Pak Choi Pasta
Cabbage, pak choi and onion are cooked with chilli. Bean sprouts are heated thoroughly before pasta and white wine vinegar are folded into the pan.
Cabbage and Pak Choi Salad
Cooked, chilled bean sprouts join cabbage, pak choi, rocket and spring onion in a ginger vinaigrette. Lemon wedges are served alongside.
Choy and Pork with Sesame Yogurt
Pan-cooked pork and softened choy are folded with rice, yogurt, chilli, sesame oil and herbs. Serve the warm mixture with baguette toasts.
Coconut, Lychee and Lime Cake Bites
Lychee pieces sit in a coconut butter cake flavoured with lime zest. A firm but tender crumb makes small squares for sharing.
Grilled Choy and Aubergine with Yogurt
Grilled choy, roasted aubergine and steamed broccoli are folded through yogurt seasoned with sesame oil and light soy sauce. Serve with grilled pita and lemon wedges.
Honey and Sesame Butter Cake
Honey and a little toasted sesame oil flavour a soft butter cake. The batter is mixed evenly and baked in a shallow dish, then cooled before cutting.
Lychee and Coconut Rose Cake
A low lychee cake with fresh coconut and edible rose petals. Milk and vanilla join the batter, while the lychees are peeled and stoned; the finished bake rests in its tin before cutting.
Orange and Lychee Pistachio Cake
Orange flesh, lychees and pistachios fill a substantial oat cake. The quick-cooking flakes rest with the fruit and yoghurt before flour is added, then the bake cools in its tin for easier portioning.
Orange, Plum and Oat Cake Bites
Small squares of vanilla oat cake carry pieces of orange and plum. A short oat soak and a measured amount of fruit keep the crumb tender enough to slice.
Pak Choi and Choy Salad with Broccoli
Pak choi, choy and broccoli are mixed in a wide bowl with radish and coriander. Both white wine vinegar and an olive oil and red wine vinegar dressing are included.
Pak Choi and Choy Salad with Spring Onion
Pak choi, choy, cabbage and lettuce are finely shredded with spring onion, then tossed in one dressing of olive oil, white wine vinegar and red wine vinegar.
Pak Choi and Noodle Filo Bites
Stir-fried pak choi and cabbage are combined with short cooked noodles, radish, feta, sesame oil and light soy sauce. Serve the topping on golden baked filo.
Plum and Coconut Cocoa Mini Cakes
Fresh plum and grated coconut are mixed through a butter-rich cocoa batter. These square mini cakes have a compact crumb; the plum stones are removed before the fruit is diced finely.
Plum and Coconut Honey Mini Cakes
Round bites of plum, fresh coconut and honey with a little cocoa and vanilla in the batter. The fruit is cut small so it distributes through the egg mixture before the mini cakes are baked.
Prawn and Rice Soup with Choy
Rice and cooked lentils simmer with garlic, onion and light soy sauce. Choy and prawns are added near the end of cooking.