Cashews and Potato with Ginger
Roasted potato and aubergine are seasoned with cumin and finished with toasted cashews. Serve over ginger yogurt with a light breadcrumb topping and baked filo crisps.
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Recipes by Esme Shore
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Mango and Pistachio Cocoa Cake
Mango dice and pistachios sit in a rich cocoa batter containing liquid cream. The cake is baked gently as a shallow layer, then rested so the warm centre can hold together when served.
Okra and Tofu with Potato and Turmeric
Okra, potato and onion simmer with turmeric and ginger. Tofu, peas and couscous are added once the potato is tender.
Pea and Butternut Squash Toasts
Spiced roasted squash and ricotta bind peas, chopped cashews and finely diced cucumber. Spoon the topping onto small crisp toasts just before serving.
Pea and Okra Rice with Coriander
Peas and okra cook with onion, coriander and garam masala. Brown rice, white rice and pasta are folded through the vegetables.
Tomato and Pea Baguette Bites
Tomato, peas and lentils simmer with coriander and coconut milk until thick, then are folded with feta. Serve the topping on grilled baguette toasts.