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Vegetarian Box Recipes 18/06/2020

Sweet Vitamin-C Boost

Start your day with an immune-boosting burst of Vitamin C!
  • Peel some oranges, divide them into segments and remove as much pith as possible. Roughly chop up some dates. 
  • Add some yogurt to the blender, followed by your citrus, dates, some ice and a tiny dash of salt – some banana would also be a great addition. 
  • Blend well, until the orange has turned into juice and there are no chunks of ice left.
  • Sip, and start your day with a fresh burst of Vitamin C.


Oranges are known for their high Vitamin C levels, but oranges are also high in B-vitamins. B1, or Thiamine, is important for increasing energy levels, improving memory and enhancing mood – where B9, or Folic acid, is vital for the biological activity of your cells and helps improve metabolism. 


Caramelized Banana with Yogurt Date Crumble

Bananas caramelized in maple/sugar/honey, served with sweet date crumble and yoghurt – basically a breakfast dessert.
  • Cut some bananas into bite-sized pieces. 
  • In a pan over a medium heat, toast some raw rolled oats for 5-8 minutes until golden. Remove from heat. 
  • Return the pan to the heat and melt a knob of butter with 1-2 tbsp of either maple syrup/honey/sugar. Add your bananas, and cook until caramelized. Remove the bananas from the pan when they are golden and delicious.
  • Finely chop up some dates and add them to the sweet pan juices – mix well over a low heat until combined and warmed through.
  • Pour the sweet date mixture into the toasted oats and stir to combine. 
  • Plate up the caramelized bananas and top with your sweet date crumble and some yoghurt. 


Bananas are one of the best sources of Vitamin B6 – giving you nearly a quarter of your daily needs. B6 helps produce red blood cells, metabolize carbs and fat (turning them into energy) and help to maintain a healthy nervous system.


Breakfast Pita

A hot, golden pita – stuffed with all your breakfast favourites. 
  • Preheat the oven to 200°C with a hot tray inside. 
  • Roughly slice some mushrooms, grate/slice up some cheese and halve some baby tomatoes.
  • Fry your mushrooms until golden and crispy. Remove from the pan. Add your tomatoes to the pan and fry for a few minutes until lightly blistered. 
  • Place your pitas on the hot tray and chuck into the oven for 3-4 minutes, just until slightly toasted. 
  • Fry an egg in the pan to your preference – we recommend sunny side up, to start your day on a bright note.
  • When your pitas are done, add your mushies, tomatoes and cheese and pop back in the oven for a few minutes (or until your cheese has melted). Remove from the oven, and add your fried egg and some fresh chopped herbs. Yum!


For some added deliciousness, smear on some Spicy Chickpea Dip. 


Breakfast Hash

A delicious mess of sweet potato, mushroom, onion, and spinach – all topped with a fried egg. 
  • Cut some sweet potato into bite-sized pieces and parboil in salted water until almost cooked through. 
  • Fry off some sliced mushrooms in an oiled pan on a high heat, until golden and soft, then remove from the pan. Season well. 
  • Lower the heat and fry some chopped onion until soft. Now, this is where the magic happens: in the final 2 minutes, add some crushed garlic and fresh chopped herbs. 
  • Increase the heat, add the drained sweet potato chunks and toss ‘em until golden. 
  • Add the cooked mushrooms and some shredded spinach – cook until the spinach wilts. Season with salt, pepper and maybe some chilli sauce to taste. 
  • In a separate pan, fry an egg. Soft, hard, sunny side up? We’ll leave that to you, Chef.
  • Plate up the veggie hash, top with a fried egg and garnish with chopped parsley. 


Peeling the sweet potatoes is optional – they’re tastier with the skins left on, but the texture’s all up to you.


Smoky Shakshuka

Smoky shakshuka to make these cooler mornings a lil’ warmer.  
  • Peel and dice some onion. Deseed and dice some pepper. Peel and grate some garlic. 
  • Place an ovenproof pan over a medium heat with a drizzle of oil. Fry the onion and peppers until soft. Add the grated garlic, some BerBere Spice Mix and chopped chilli – fry for a further minute until fragrant. 
  • Add some cooked chopped tomatoes/whole peeled tomatoes, and a splash of water, and simmer on a low heat for 8-10 minutes until sticky (add a splash of water if it becomes too thick). Season to taste with salt, pepper and sweetener of choice.
  • Now the fun part. Make little holes in the sauce and crack in a few eggs (depending on serving size), cook for a further 5-6 minutes or until the eggs are cooked to your liking. Crumble over some cheese for that added winter indulgence. 
  • Roughly chop some parsley for garnish. Serve immediately with a slice of toast for dipping. You’re welcome!


Shakshuka is likely of Tunisian or Yemini origin. The name is thought to originate from either Arabic or Amazigh (Berbere), and literally translates to "mixture."


Cheesy Harissa Omelette

A delicious protein-packed breakfast, with a twist.
  • Whisk together 3 eggs, a glug of milk (approximately 25ml), salt and pepper, some chopped herbs and a hearty dollop of Spicy Chickpea Dip, until well-combined.
  • Place a medium sized, nonstick pan over a medium-high heat, along with a drizzle of olive oil and a knob of butter. Once the butter has melted, pour the egg mixture into the pan and swirl it around to evenly spread over the pan. Allow to cook for a minute before crumbling over some cheese, a few slices of cherry tomatoes and some thinly sliced pepper.
  • Allow the cheese to melt and the egg to puff up as it cooks. Carefully ease the edges of the omelette away from the sides of the pan, with a spatula. Start to slide the omelette out of the pan onto a plate, and in the process, fold one side over the other to make a half moon – cute, isn’t it?
  • Finish off with some fresh herbs to garnish. 


Eggs are not only a good source of protein, but also of Vitamin D, a micronutrient vital for immune function and maintaining a healthy body. 


When life gives you lemons, there’s certainly no need to throw them back – hell, there’s no need to even make lemonade. Lemons can transform bland to exciting with just a squirt, and the options of what to do with this hand-picked yellow citrus are endless.

You could use the juice of the lemon to flavour up an aioli or salad dressing, or to add some zing to your morning tea and kickstart your digestive system for the day. Why not chop some up and make some quick pickled lemon preserve to serve? You could grate up some zest to sprinkle over a pasta for a subtle, lemony highlight – or add it to a cheesy risotto for a turbo-charged lift. 

Now to really make the lemon blush, here’s just a bit about what it will do to your body: lemons are a great source of Vitamin C, they support weight loss (summer bodies are made in winter, people), they will improve your skin quality, help with digestion, alkalise your body, boost your immune system, and, while they’re at it, they will even freshen up your breath – THAT is multitasking at its finest. The harvest season for lemons is during the winter months, which means these clever things are perfectly poised to do all this good for us when we need it most: during the coldest part of the year.

So, let’s show these lemons some love, shall we? 

Moroccan Lemon & Mint Tea

  • You can barely take a step in the markets of Marrakech without tripping over fresh mint, or being offered a glass of hot, sweet mint tea. Be sure to lift the teapot high above the cup while pouring – Moroccans appreciate the way this aerates the tea (and they always pour with great panache).
  • Boil the kettle. Rinse and pick 1 bunch of mint. 
  • In a pot on the stove, add 2 cups of boiling water to 1 green tea bag and let steep for 2 minutes. 
  • Stir in 1-3 tbsps sugar (to taste), and 1 bunch of mint sprigs, and steep for 3 to 4 minutes more. Add some lemon pe


Fresh mint is a great digestive aid, so mint tea makes a great pre/post-meal treat. If you’re interested in the traditional Moroccan Tea culture, google the authentic recipe, teapot and serving methods. 


Quick Preserved Lemons

A fantastic flavour burst for roasts, stews, tagines and curries – plus, it keeps for ages in the fridge.  
  • Wash and dry 2 lemons. 
  • Finely dice one and a half lemons, including the peel. If the skin is very thick, you can peel some off. Remove as many seeds as possible. 
  • Put the diced lemon (and any juice) into a bowl and sprinkle with ½ tbsp salt and 2 tbsp sugar. Squeeze in the juice only of the remaining half lemon. Stir to coat the lemons well and put into a clean jar (with a bit of space to shake them up). 
  • Let the mixture sit for at least 4 hours at room temperature, shaking the jar periodically. It can be served after 4 hours, or you can refrigerate them for up to a week.
  • Serve with some hot, golden pan-fried halloumi – or add some to a tray of roasting veggies. 


Vitamin C is really packed into a humble little lemon. Besides the immunity and skin health benefits that they offer, the Vitamin C in a lemon acts as a powerful antioxidant, neutralizing free radicals that cause damage to cells. 


Smashed Sweet Potato with Quick Lemon Aioli

Golden sweet potato disks with a quick lemon, garlic and herb aioli. Yum!  
  • Preheat the oven to 220°C.
  • Peel the sweet potatoes and chop them into roughly 2-4cm thick cylinders.
  • Heat a large pot of water until boiling. Gently boil the sweet potato until tender. Drain the sweet potatoes and allow them to cool.
  • One at a time, place the sweet potatoes on a lined baking sheet and use a fork to gently smash them, keeping them mostly intact. You want them to spread out just a little bit to allow the edges to crisp. Drizzle with oil, and season them well. Add some whole garlic cloves (skin on) to the tray. 
  • Place in the oven and bake for 15 minutes. Then, flip and bake for 15-20 more minutes, until golden and crispy. 
  • For your quick aioli: stir together some mayonnaise or yogurt with some soft roasted garlic (discard the peels), lemon juice, zest and freshly chopped herbs. Season to taste with salt and pepper. 
  • Dish up your golden sweet potato disks, drizzled with some quick lemon aioli. 


Sweet potatoes are one of the highest Vitamin-A providing foods. Boiling or cooking your sweet potatoes retains more beta-carotene, making its easier for your body to absorb.


Pasta Al Limone 

With garlic and fresh herbs – six ingredients have never tasted so good! 
  • Bring a pot of salted water to the boil for your pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ cup of pasta water. Then, remove the pasta from the pot and toss through some olive oil to prevent sticking.
  • Return the pot to a medium heat and melt a large knob of butter until it starts to foam (don't be shy with the butter). Reduce the heat, and add lots of peeled and grated garlic, some chopped parsley and lots of lemon zest. Stir through and let cook for 1-2 minutes until fragrant. 
  • Add the pasta and the pasta water to the butter mixture. Increase the heat and toss to coat the pasta well. 
  • Add in some crumbled cheese of choice, and stir to combine. 
  • Add some lemon juice to taste – start with 1 tbsp and add more until you have reached your desired tanginess. Season with salt and pepper. 
  • Serve with some extra chopped parsley and cheese! 


Add a sprinkle of fresh chili for a kick.


Zesty Cauli Risotto

Creamy cauli risotto with zesty cauli nuggets. 
  • Preheat your oven to 220°C.
  • Place 6 to 8 cups of vegetable stock in a medium saucepan, bring to a low simmer. 
  • Cut 1 head of cauliflower into florets, and place on a roasting tray. Toss through some oil and seasoning. Roast for about 30 minutes until golden and cooked. 
  • Peel and dice 1 onion and 2 cloves garlic. Roughly chop some herbs – rosemary or thyme would work well. Place in a pot with some oil, and sweat until soft, about 3-5 minutes. Add 1 ½ cups arborio rice and stir to combine, about 2 minutes. Increase heat to medium-high, and add ¾ cup white wine. Cook, stirring until the liquid is almost evaporated. 
  • Add ½ cup warmed broth. Cook, stirring frequently, until the broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until the rice is tender but still al dente, and sauce is creamy (you may not need all the stock). The process should take about 20 to 25 minutes.
  • Take one third of the roasted cauliflower, and blend it up with some stock until smooth. 
  • Stir the blended cauli through the risotto along with some crumbled cheese – the more cheese the better. Season to taste.
  • Toss the remaining roasted cauli with lots of lemon zest, salt and pepper. 
  • Dish up – sprinkle over the zesty cauli, and serve! 


Cauliflower is high in fibre (for digestive health), antioxidants (for cell health), Choline (essential for learning and memory) and B-Vitamins (for overall cell function).


Northern Africa is a melting pot of cultures and cuisines. It’s one of the driest regions on earth and home to the Sahara Desert, the largest hot desert in the world. This mostly waterless climate has profoundly shaped what people eat and how they cook – a true success story of how challenge and limitation can inspire creativity. Berbere nations date back to 10,000 BC and still span much of the Northern regions of the African continent, and these are the food fundies that we have to thank for couscous!  

As an early trade hub between Africa and Europe – the cuisine of Morocco, in particular, encapsulates the flair and variety that comes from convening cultures: colour, flavour, and innovation. This taste conversation opened up their staples to include olives, olive oil, floral essences, preserved lemons, harissa, spices, garlic, oranges, dates, yogurt, mint, and chickpea (to name but a few). 

This week’s box is brimming with North African inspired creations – like Mesob BerBere Spice Mix, Cooked’s Spicy Chickpea Dip, Pickles, and Aubergine Zaalouk, Yoffi Falafel, Lebanese Bakery pita breads, and J’s Halloumi. 

Here are some dazzling recipes inspired by Northern Africa to excite your taste buds!     

Lebanese Bakery’s Falafel Sandwich

Load up your soft pita with Yoffi golden falafel, pickled onion, herby yogurt and shredded greens. A pocket of heaven! 
  • Thinly slice some red onion. Pop into a bowl with white wine or red wine vinegar, and let sit for 20 minutes (or until they turn gorgeously pink). Toss occasionally. 
  • Mix a few spoons of yoghurt with some chopped fresh herbs – mint and parsley would work beautifully. Add some lemon zest, and season with salt and pepper. 
  • Shape your falafel mixture into koftas or balls. Fry in an oiled pan on a medium heat, until golden all over and heated through. Set aside to drain on some paper towel. 
  • Shred some baby spinach and lettuce. Throw through some lemon juice and salt. 
  • Heat up your pitas until just warmed through in the toaster or oven. Cut open, spread some of the yoghurt sauce into the base of the pita – you want to make sure the goodness goes all over!
  • Take some falafels and gently squish them with a fork (or your hand) and shove them into the bread. Spoon over some more sauce, and then add the onions and shredded leaves – so it all looks pretty and yummy. 


You can really add whatever you please, why not dollop in some Spicy Chickpea dip, some slices of fresh tomato, and even a sprinkle of fresh chilli would take it to new heights. 


Moroccan Mezze Platter with Halloumi

We’re talking falafel with chickpea dip, breadcrumb and date crumble with herb yoghurt, garlic fried pitas, AND halloumi.
  • Shape your falafel mixture into koftas. Fry in an oiled pan on a medium heat until golden all over and heated through. Set aside to drain on some paper towel. 
  • Loosen your Spicy Chickpea Dip with a little lemon juice.
  • Chop up your dates and prepare some breadcrumbs. Add them to a hot pan with a knob of butter/oil, a drizzle of honey/maple, and a pinch of chopped chili – cook until caramelized (be careful not to burn). 
  • Chop up some fresh herbs and add to your yoghurt with a splash of vinegar, salt and pepper.
  • Toast up your pitas and slice them into quarters. 
  • Cut your halloumi into 1cm thick strips – lightly fry until crispy on the outside and melted on the inside.  
  • Dish up on a chopping board, and don't forget to add some Cooked Pickles for some zing!


For some freshness, shred some baby spinach, throw it through some lemon juice and salt, and serve on the side. 


Aubergine Zaalouk

Served with toasted pita, herby yogurt and pickles. 
  • Warm up your premade aubergine zaalouk for serving. 
  • Toast up the pitas for a few minutes in the oven until golden. 
  • Roughly chop some fresh parsley and/or mint. Mix the fresh herbs with some yoghurt and lemon juice. Season to taste. 
  • Deseed and chop a fresh chilli. 
  • Stuff your pitas with some aubergine zaalouk, a dollop of herby yogurt, some fresh chili, and some of the Cooked Pickles. Enjoy! 


Aubergines are high in a trace mineral called manganese. Manganese is used by your body to improve and maintain bone health, reduce disease risk (due to high antioxidant properties), regulate blood sugar and assist in the metabolism of other vital nutrients.


Spicy Peanut & Sweet Potato Stew 

A unique peanut and sweet potato based stew that’s amazingly flavorful, very comforting, and truly a dream meal in a bowl. 
  • Peel and smash 2 garlic cloves, deseed and chop 1-2 chillies, and dice 1 onion.
  • Sauté the onion, chilli and garlic in a large pot with some oil over a medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
  • Add some peeled and diced sweet potato, some diced pepper, 1 tbsp tomato paste, 1 tsp BerBere spice and sauté until the sweet potato is slightly browned. 
  • Add 2 cups of vegetable stock, 1 tin of coconut milk and ¼ cup peanut butter (the healthy non-sugary kind). Stir to dissolve your peanut butter. 
  • Bring to a boil with the lid on. Then, simmer for 15-20 min on a low heat until the sweet potato is soft. 
  • Add some rinsed and shredded spinach or kale and stir through to wilt. Season to taste
  • Serve with rice and garnish with chopped roasted peanuts.


Keep tasting your stew, adding more BerBere Spice and chilli to your taste preference.  


Date Night: Tagine-Style Veggie Stew

A heart-warmingly delicious tagine with veggies and dates.  
  • Preheat the oven to 170°C. 
  • In a bowl, combine some of your BerBere Spice Mix and some salt with oil to make a paste. Peel and roughly chop some carrots, butternut and/or sweet potato. Roughly chop some dried dates (and even some dried apricots if you’re feeling adventurous). 
  • Coat the carrot/butternut/sweet potato in the paste. Place an ovenproof dish (that has a lid) over a medium-high heat and brown the veggies for about 5 minutes, shifting as they colour. Remove from the dish and set aside. 
  • Keep the dish on the heat with a drizzle of oil. Thinly slice an onion. Add the onion and sauté until soft. Grate some garlic and dice some chili. Add to the dish, and cook for another 2 minutes. 
  • Place the veggies back into the ovenproof dish and mix amongst the onion – spread it all out. Add the chopped dates (and apricots). 
  • In a bowl, add a cup of veggie stock, some honey (to taste), tomato paste, lemon juice, and a pinch of cinnamon (optional). Pour over the veggies. Pop the lid on and place in the oven for about 30-45 minutes until soft and stew-like. Remove the lid and let it cook with the lid off, if the liquid needs to reduce faster. 
  • In the final few minutes, you could stir through some shredded spinach until wilted. Add some further spice mix to taste, and return to the oven for the final stretch. 
  • Serve with fresh chopped herbs on a bed of rice or mash. Dig in.


If you would prefer to do this on the stove top, follow the same process using a pot that has a lid, stirring occasionally – works just as well!  


Winter Vegetable Tabbouleh

Warmed spiced zaalouk served with a jam-packed veggie tabbouleh.
  • Preheat the oven to 200°C.
  • Roughly cube some sweet potato. Coat in oil, some BerBere spice, and season. Roast for 30-40 minutes until golden and crispy. 
  • Once the sweet potato is roasting, cook your grain of choice – quinoa, couscous or bulgur wheat would be lovely. 
  • Roughly chop up some tomatoes, red onion, peppers, cauliflower, and fresh herbs. Pop them into a bowl with a squeeze of lemon juice, some lemon zest and season to taste. Toss to coat. 
  • Place a pan over a medium heat, and fry your veggies with some BerBere spice mix – until golden and warmed through, but still crunchy. Toss through your cooked grains. Crumble in some cheese for added creaminess. 
  • Serve your veggie tabbouleh with the roasted sweet potato and Eggplant Zaalouk (warmed up). Garnish with some fresh herbs and a dollop of Spicy Chickpea Dip. 


Slice up some Cooked pickles, and throw them through some yogurt. Dollop over your tabbouleh for an additional layer of yum! 


Creamy Veggie Bake with Golden Falafel Crumb

The perfectly indulgent dish for one of those chilly winter evenings. 
  • Sauté some veggies of choice – onion, fennel, broccoli, mushrooms, whole garlic (and the likes) and garlic in a pan until starting to soften but still crunchy. Remove from the pan. 
  • Shape and make your falafel mixture into balls. Fry off in an oiled pan until golden all over. 
  • Make the creamy béchamel sauce in a pot by melting a knob of butter, and sprinkling in enough flour to make a thick paste. Cook until it smells biscuity. Whisk in some milk slowly until you have a decent amount of sauce. Simmer for a couple of minutes to thicken. Crumble in some cheese and stir until combined. 
  • Transfer the sautéed veggies to an oven dish and drench them in béchamel sauce. Season well. 
  • Crumble the falafels and combine with some chopped herbs and grated cheese. Add a generous top-coat of herby falafel crumbs to the creamy veggies. 
  • Cook in a hot oven (usually around 180°C, hotter for extra crunch) for 10-15 minutes until the falafel crumbs are golden and crunchy (keep an eye on it).


For a scrummy roasted veggie layer - chop up some sweet potato, butternut and/or carrot - toss through some oil and roast until golden and soft. Add to your over dish as the base of your bake. 


Crumbed Cauli Bites

Served with Spicy Chickpea Dip. 
  • Break the cauliflower head into florets.
  • Combine 125g of breadcrumbs with some Ethiopian BerBer Spice Mix. Heat some oil in a pot for deep frying (tssst).
  • Prepare a bowl of seasoned flour, a bowl of beaten eggs and a bowl of spiced breadcrumbs. Dust the cauliflower florets lightly into your seasoned flour, then dip them into the beaten eggs, and, finally, cover them in the breadcrumb mixture.
  • Fry them up in batches until golden – remove and set aside to drain on some paper towel. 
  • Squeeze over some lemon juice, and serve with some Spicy Chickpea Dip. 


If you want a softer cauliflower nugget, you can steam the cauliflower before coating it.


Marinated Roast Peppers

Oven roasted, peeled and marinated peppers!
  • Rinse and dry the pepper/s. Roast in a 200°C oven, turning them as they char, until the whole pepper is black and blistered. When done, place in a bowl and wrap in clingfilm. Set aside to cool.
  • Peel and grate some garlic. Roughly chop some fresh herbs. 
  • When cool enough to handle, peel the peppers and discard the skin. Then, remove the seeds and top. Cut into strips.
  • Place a pan over a low-medium heat with some oil. Fry the garlic until fragrant. Add the pepper strips, some vinegar and season. 
  • Stir to coat and garnish with some fresh herbs. 


Great on toasted bread, or thrown through a salad.


Carrot Chips with Herby Pickle Yoghurt

Because there can never be too many fries to try. 
  • Preheat the oven to 200°C. Peel, trim and cut the carrots into quarters lengthwise, or into the shape of chips. 
  • Place your carrot chips onto a baking tray, coat in oil and season.
  • Roast in the hot oven until soft and golden, 35-40 minutes, shifting halfway.
  • Finely chop up pickles, some mint (or fresh herb of choice) – and zest and juice a lemon. Add your chopped herbs, chopped pickles, lemon zest and juice to a small bowl of yoghurt – season to taste. 
  • Enjoy your sweet, oven-roasted carrot fries and tangy dipping sauce. 


Keep a close eye on the carrots in the last 5-10 minutes as they can burn.


Slow-Roasted `Fennel Bulb

This is a winning sidekick to any dish.
  • Quarter the fennel bulb, and place on a roasting tray with some fresh herbs of choice. Coat in oil and season well. 
  • Roast for about 1 hour at 160°C until the fennel is soft and caramelised.
  • Serve with a salad or on some crusty bread – delish! 


Fennel enhances bone health and is great for lowering blood pressure, due to it's high levels of potassium. Fennel is also used in Ayurveda for its cooling effects on the body, and to calm nerves and promote mental clarity. 


Spicy Sweet Potato Dip

A mouthwatering dip of sweet potato, spices, tahini and lemon.
  • Preheat the oven to 180°C. Peel some sweet potato and cut into bite-sized chunks. Smash/flatten garlic cloves with a knife.
  • Spread the garlic and sweet potato out onto a baking tray and drizzle with oil. 
  • Sprinkle with some BerBer Spice Mix and salt, and roast for 30 minutes, or until tender and easily mashed with a fork.
  • Allow to cool slightly, then add to a blender or food processor and purée until smooth. Add some tahini, fresh chili, salt and lemon juice to taste. 
  • Pour contents into a small serving bowl and serve with some toasted pita chips!


The sweet potato gives your body slow-releasing carbs for stable blood sugar levels and to maintain high mental focus. Sweet potatoes are also high in Vitamin C, a great immune support.


Lemon Curd Pudding 

Light and fluffy cloud of lemony deliciousness. 
  • Preheat the oven to 200ºC.
  • Cream 55g butter with 115g sugar in a mixing bowl, grate in the zest from 1 lemon – continue to cream together until pale and fluffy.
  • Separate 2 eggs, and mix the egg yolks with 55g flour – beat it. Add 285ml of milk and 3 tablespoons of lemon juice, and mix well. Combine with the butter and sugar. 
  • Whisk the egg whites in a separate bowl until stiff. Then, add them to the rest of the mixture. Fold the egg whites in well but don't over-mix it; you don't want all the air to come out of the egg whites.
  • Pour into a greased ovenproof dish. Then, put the dish into a bigger dish that is ¾ full of water – bake for about 45 minutes until the top is set and spongy, and it's a nice golden colour. 

Brown Butter Cake with Banana & Lemon Yoghurt

Browned butter sponge cake served with caramelized banana and lemon-yoghurt. 
  • Cut some bananas into bite-sized pieces. 
  • In a pan, melt a knob of butter with either 1-2 tbsp of maple syrup/honey/sugar. Add the chopped banana, and cook until caramelized. Remove the bananas from the pan when they are golden and delicious.
  • Return the pan to a low heat, melt 1 cup of butter into the sweet pan juices, until it begins to foam. Stir for about 5 minutes until it turns golden brown and smells nutty. Transfer to a large heatproof bowl and allow to cool in the fridge until solid, for about 30 minutes. Once solid, remove from the fridge and set aside to bring back to room temperature.
  • Preheat the oven to 180°C and place the oven rack in the lower middle section of the oven. Butter a nonstick cake tin or loaf pan and dust with powdered sugar.
  • Beat your browned butter until it becomes creamy. Then, add 1 cup of sugar and a tsp of vanilla essence. Continue beating for 3-5 minutes until well combined and creamed. Beat in 4 eggs, one at a time, making sure each is thoroughly combined before adding the next.
  • In a separate bowl, combine 1.5 cups of flour, a pinch of salt and 1/2 a tsp of baking powder. Then, slowly beat your flour mixture into your creamed butter mixture until well-combined.
  • Transfer your batter to a loaf pan and bake for 30 minutes. Remove from the oven, loosely cover with foil, then continue baking for 20-25 minutes. Allow the cake to cool in the pan for 10-15 minutes. Then, transfer (upside down) to a serving platter.
  • Mix some yoghurt with lemon juice, lemon zest, and a drizzle of honey.
  • Serve with caramelised bananas and lemon yoghurt. 

Warm Date-Stuffed Apples with Yoghurt & Lemon Crumble 

Things have started to cool down so get warm with this comforting dessert.
  • Preheat the oven to 180°C.
  • Core your apples (if you don’t have a corer, simply cut in half, carefully remove the core and put back together – no one will know)
  • Roughly chop some dates and stuff the cored apples until they are full. Top with a little knob of butter.
  • Place your apples in a baking dish and pop into the oven for 30-40 minutes, depending on how soft you like them. Check every 15 minutes, adding another knob of butter if they are looking a bit dry. 
  • Spread some oats out onto a baking tray and toast in the oven for 10-15 minutes or until golden. 
  • Add the toasted oats to a bowl, add the zest of half a lemon – always taste to ensure it’s to your liking. 
  • When your apples are ready, remove from the oven and plate up with a dollop of yoghurt and your lemon crumble.


Baked apples and dates give your diet a good fibre boost, which ultimately gives your digestive system a boost.


Date & Nut Bars

The healthy way to get that sweet kick.
  • To prepare the filling: mix together 125ml of chopped dates,10ml of sugar and 60ml of water in a saucepan and cook over a low heat, stirring constantly, until thickened (about 10 minutes). Allow too cool. Add 40ml of chopped nuts of your choice.
  • Preheat the oven to 200°C. Cream 30ml vegan butter and 80ml light brown sugar together. Add 140ml flour, ⅛ tsp baking soda, ¼ tsp salt, 60ml rolled oats and stir into the butter mixture until well-blended. 
  • Spread half of the batter into a greased baking tray – smear over the date and nut filling, and then spread the remaining batter over the top. 
  • Bake until lightly browned (approximately 25-30 minutes). Cool and cut into bars.


Great for those mid-morning or afternoon munchies.