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.
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Recipes by Mara Quinn
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Broccoli and Bean Sprout Salad
Cooked, chilled bean sprouts are tossed with broccoli, cabbage and radish in a ginger and garlic vinaigrette.
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.
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.
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.
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.
Roasted Cabbage and Aubergine Sauce with Coriander
Ground coriander and a generous amount of fresh lemon juice season roasted aubergine and cabbage. Parsley and spring onion are blended in after the vegetables cool, producing an earthy, lemony sauce.