Baked Peas and Tofu with Coconut Milk
Tofu, peas and chickpeas bake with cardamom and coconut milk. Spoon the warm mixture with plain yogurt into golden filo cups and serve over the remaining yogurt.
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Recipes by Milo Fern
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Banana and Mango Cinnamon Cake
Mashed banana and mango dice form a very fruit-rich cinnamon cake. Baking powder is dispersed through the flour; a wide tin keeps the mixture low, and the bake rests before four generous portions are served.
Cashew and Raisin Dessert Bites
Cashews and raisins give texture to honey-sweetened oat squares. Quick-cooking oats rest in the egg mixture, baking powder is mixed with the flour, and the small portions are fully baked before serving.
Mango and Pistachio Dessert with Lime
Mango and peeled lime flesh fill a dense yoghurt bake with chopped pistachios. The fruit is finely prepared before the flour-and-egg mixture is cooked in a broad tin and rested for portioning.
Okra and Tofu Pasta with Coconut Milk
Okra and potato simmer with onion, chilli and coconut milk. Tofu, spinach and pasta are folded into the sauce once the potato is tender.
Pea and Tomato Salad with Coriander
Fresh green peas, tomato, spinach, rocket and cucumber are dressed with chilli and coriander vinaigrette.
Peas and Aubergine with Potato
Peas, aubergine, potato and tomato cook with turmeric, coriander and onion. Couscous is folded in before serving.
Rice and Okra Lentil Soup
Rice and okra simmer with garam masala, turmeric and onion. Cooked lentils are warmed in the soup before a brief rest.
Rice, Orange and Mocha Cake Bites
A small amount of tender cooked rice and soaked oats adds texture to these cocoa and coffee squares. Orange pieces are folded through the batter before baking.
Spinach and Pea Rice Salad with Lettuce
Chilled brown rice, fresh green peas and tomato are arranged over spinach and lettuce with a coconut milk and chilli dressing.