Charred Aubergine and Sweetcorn with Yogurt
Pan-charred aubergine and cooked salmon are folded with sweetcorn and ginger yogurt. Cilantro and crisp baked filo complete the small plates.
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Recipes by Leo Cypress
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Coconut and Passion Fruit Dessert Bites
Fresh coconut and passion-fruit pulp fill small ginger-and-vanilla dessert squares. The edible pulp and seeds are scooped from their shells and folded into an egg batter that is fully baked.
Mango and Pak Choi Couscous
Pak choi and onion cook with coconut milk before mango, couscous and two kinds of rice are folded through. Cilantro finishes the dish.
Passion Fruit and Peanut Mini Cakes
Light citrus cakes with passion fruit seeds and a crunchy peanut topping. Makes twelve individual cakes.
Peanut and Mango Orange Cake
Chopped peanuts, mango dice and peeled orange flesh are baked in a shallow cake. The fruits are prepared before mixing, and baking powder is dispersed through the flour before the batter goes into the tin.
Salmon, Cucumber and Cabbage Soup
Salmon, cucumber and cabbage simmer with ginger and onion. Chopped roasted peanuts top each bowl.
Sweetcorn and Cucumber Couscous with Salmon
Sweetcorn and cucumber cook with onion and chilli. Salmon is gently cooked in the pan, then couscous and basil are folded through.
Sweetcorn and Salmon Couscous
Sweetcorn and tofu simmer in a lemongrass-infused onion broth. Salmon cooks gently near the end, then spinach and couscous are folded in and lime is served alongside.