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.
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Recipes by Maya Quill
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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.
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.
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.
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.
Prawn and Rice Soup with Coconut Milk
Rice, salmon and prawns simmer with coconut milk and onion. Roasted peanuts top each bowl after a brief rest.
Sweetcorn and Cabbage Rice Soup
Sweetcorn, cabbage, carrot and rice simmer in a lemongrass-infused onion broth. Roasted peanuts top each bowl.