Banana and Mango Mini Cakes
Mashed banana and mango dice join a vanilla oat batter in small squares. Quick-cooking flakes rest before flour and baking powder are folded in, then the portions are baked through.
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Cabbage and Cucumber Cups with Filo
Roasted aubergine and cabbage simmered with coconut milk are combined with finely diced cucumber, radish, cilantro and herbs. Serve in small cups with golden baked filo crisps.
Cabbage and Cucumber Yogurt Sauce with Lime
A cool, pale green sauce made with tender cabbage, squeezed cucumber, thick yogurt and lime. Makes about 450 g, eight small sauce portions.
Cabbage and Noodle Toasts with Mango
Short cooked noodles and softened cabbage are coated in reduced coconut milk, then folded with diced mango, cucumber, cilantro and herbs. Serve on crisp toasts.
Charred Aubergine and Cabbage with Cilantro
Pan-seared aubergine and cabbage simmer in coconut milk until tender and creamy, then are folded with short cooked noodles. Serve with yogurt, cilantro and crisp pita.
Charred Aubergine and Sweetcorn with Yogurt
Pan-charred aubergine and cooked salmon are folded with sweetcorn and ginger yogurt. Cilantro and crisp baked filo complete the small plates.
Charred Pak Choi and Mushrooms with Lemongrass
Seared pak choi and mushrooms are cooked with ginger, red onion and a strained lemongrass infusion until the pan is dry. Spoon onto baked filo bases with yogurt and diced mango; the lemongrass stalks are removed before serving.
Coconut and Mango Rose Cake
Fresh grated coconut, mango and edible rose petals are baked with rolled oats. The fruit-and-egg mixture rests briefly to moisten the flakes; the finished cake is dense and served in generous portions.
Coconut and Passion Fruit Dessert Bites
Fresh coconut and passion-fruit pulp fill small ginger-and-vanilla dessert squares. The edible pulp and seeds are scooped from their shells and folded into an egg batter that is fully baked.
Cucumber and Cabbage Salad with Peanuts
Cucumber, cabbage, sweetcorn and cold brown rice are tossed in chilli vinaigrette and topped with roasted peanuts, with lemon wedges alongside.
Cucumber and Sweetcorn Salad with Mushrooms
Cucumber, sweetcorn and raw button mushrooms are tossed with lettuce, rocket and a coriander and basil vinaigrette.
Mango and Mushroom Rice Salad
Cold brown rice, mango, raw button mushrooms, cucumber and radishes are tossed with a spicy basil vinaigrette.
Mango and Pak Choi Couscous
Pak choi and onion cook with coconut milk before mango, couscous and two kinds of rice are folded through. Cilantro finishes the dish.
Mushroom and Mango Soup
Mushrooms and cabbage simmer in a coconut milk broth infused with lemongrass. Mango is warmed through near the end.
Mushroom and Pak Choi Rice Salad
Cold brown rice, raw button mushrooms, pak choi and sweetcorn are dressed with ginger and basil vinaigrette, with lemon wedges alongside.
Mushroom and Tofu Couscous with Salmon
Mushrooms and tofu cook with ginger, chilli and onion. Salmon cooks gently in the pan before couscous is folded in.
Noodle and Prawn Baguette Bites
Short cooked noodles and pan-cooked prawns are folded with cucumber, basil, chilli, feta and ricotta. The mixture is served on crisp baguette toasts.
Noodle and Sweetcorn Pita Bites
Short noodles, roasted aubergine and sweetcorn are coated in coconut milk infused with lemongrass, which is removed before serving. Finely diced cucumber finishes the topping on crisp pita triangles.
Pak Choi and Aubergine Cups
Roasted aubergine, softened mushrooms and wilted pak choi are folded with feta, cilantro and basil. Spoon into small cups over crisp toast pieces.
Passion Fruit and Mango Mini Cakes
Passion-fruit pulp and mango dice fill a moist cocoa batter scented with cinnamon and vanilla. The mixture is divided into small square moulds and baked until the centres are set.
Passion Fruit and Peanut Mini Cakes
Light citrus cakes with passion fruit seeds and a crunchy peanut topping. Makes twelve individual cakes.
Peanut and Mango Orange Cake
Chopped peanuts, mango dice and peeled orange flesh are baked in a shallow cake. The fruits are prepared before mixing, and baking powder is dispersed through the flour before the batter goes into the tin.
Peanut and Pineapple Cake with Mint
Pineapple pieces and chopped peanuts give texture to a mint oat cake. The pineapple core is removed, the mint is finely sliced, and the rolled oats rest in the egg mixture before baking.
Prawn and Mango Soup
Prawns and sweetcorn cook in a lemongrass-infused onion broth. Mango and cilantro are added at the end.