Berry and Sultana Coconut Cake
Fresh berries and dried sultanas are baked in a coconut-milk batter. This particularly moist cake stays in its tin during cooling and can be served warm in four generous portions.
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Recipes by Jonah Reed
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Cannellini and Leek Pasta
Leek, parsnip and onion soften with Dijon mustard before cooked cannellini beans, pasta and brown rice are folded through. Chives finish the dish.
Celeriac and Lentil Soup
Celeriac, mushrooms and onion simmer with cider until tender. Cooked lentils are warmed in the broth, then parsley is added before a brief rest.
Celeriac and Lentils with Potato
Celeriac, potato and onion simmer with cider and black pepper until tender. Cooked lentils and brown rice are heated through, then cheddar is folded in.
Cheddar and Celeriac with Parsley Yogurt
Roasted potato and celeriac are topped with melted cheddar and spooned into golden baked filo cups. Parsley yogurt finishes the small portions.
Mushroom and Cheddar Salad with Watercress
Chilled quinoa, mushrooms, cheddar and watercress are tossed with parsley and a grated horseradish vinaigrette.
Parsnip and Cabbage Pita Bites
Finely grated parsnip, celeriac and radish are mixed with shredded savoy cabbage, herbs and a mustard dressing. Small spoonfuls of the slaw are served on crisp pita.
Peas and Cheddar with Horseradish
Tender peas and savoy cabbage are cooked with egg and cheddar, then folded with yogurt, cider and a measured spoonful of grated horseradish. Serve warm with crisp pita.
Rhubarb and Strawberry Coconut Mini Cakes
Strawberry and rhubarb pieces are folded through an oat batter hydrated with coconut milk. Vanilla flavours the mixture, which is baked in small square moulds and cooled before sharing.
Strawberry and Sultana Pistachio Mini Cakes
Strawberry dice, sultanas and chopped pistachios fill round mini cakes. Baking powder is mixed into the flour and the small portions bake until the centres are set, then cool before serving.
Watercress and Cheddar Salad with Radish
Watercress, cheddar, mushrooms and radishes are tossed with thyme, chives and vinaigrette. Lemon wedges are served alongside.
Watercress and Haddock with Cider
Roasted haddock and celeriac are combined with lightly wilted watercress, yogurt, cider and black pepper. Serve with crisp pita wedges.