MAKES 1 LARGE BOWL OF CHIPS
PREPARATION TIME 20 MINUTES
COOKING TIME 20–25 MINUTES
1 sweet potato
2 purple potatoes, such as congo, sapphire, purple gem
2 tablespoons olive oil
2 garlic cloves, peeled and crushed
paprika or mild chilli powder (optional)
salt flakes (e.g. Maldon) or fine sea salt
Preheat the oven to 210°C (425ºF).
Wash and dry all of the vegetables (keep the skin on if they are organic). Using a Y-shaped peeler or a mandoline, cut the vegetables into very thin slices. Place the vegetables in a zip-lock bag and add the olive oil, garlic and your choice of spice. Seal the bag and shake so that the vegetables are well coated with the seasonings.
Lay the vegetables slices flat on a baking tray lined with baking paper, without overlapping them. Bake for 20–25 minutes. Remove the chips from the oven, season with salt and let them cool. Store in an airtight container.
Note: Choose fresh, firm vegetables which will be easier to cut into very thin slices.
SERVES 2 PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES RESTING TIME 5 MINUTES
200 g (7 oz) rice noodles
boiling water, as required
1 tablespoon shelled unsalted peanuts
2 handfuls baby spinach leaves
½ organic lime, plus wedges, to serve
1 pinch of hot paprika (optional)
3 tablespoons home-made peanut butter (see below)
juice of ½ lime
1 garlic clove, peeled
1 tablespoon soy sauce (salt-reduced if possible)
2 tablespoons agave or maple syrup
1 pinch of chilli powder
Blend all the sauce ingredients together with 150 ml (5½ fl oz) water in a food processor until creamy. In a small saucepan, heat the sauce for 5 minutes over low heat.
Place the noodles in a large mixing bowl and cover with boiling water. Let them stand for 5 minutes, then drain.
Toast the peanuts for a few minutes in a dry frying pan, add the spinach and stir fry it very quickly. Mix the noodles with the sauce. Divide between shallow bowls and top with the spinach and toasted peanuts.
Serve with a wedge of lime and sprinkle with a little hot paprika if you like spicy dishes.
Note: You can also add a small, well-cooked chicken breast fillet.
MAKES 4 TARTLETS
PREPARATION TIME 20 MINUTES
COOKING TIME 25 TO 30 MINUTES RESTING TIME 15 MINUTES
200 g (7 oz/⅓ cups) wholemeal (whole-wheat) flour
(or half plain [all-purpose] flour, half wholemeal flour)
60 g (2¼ oz) raw (demerara) sugar
1 pinch of salt
1 free-range egg yolk
60 g (2¼ oz) unsalted butter, softened
60 g (2¼ oz) fromage blanc, or quark or labneh (hung yoghurt cheese)
500 g (1 lb 2 oz) strawberries, thinly sliced
3 tablespoons flour
3 tablespoons light brown sugar
icing (confectioners’) sugar, to sprinkle
Preheat the oven to 180°C (350ºF). Combine the strawberries with the flour and sugar in a mixing bowl.
For the pastry, mix together the flour, sugar and salt in a bowl. Add the butter and rub in with your fingertips until the dough resembles crumbs. Mix in the egg yolk and 2 tablespoons of cold water: the dough should form a smooth ball. Roll onto a floured surface and cut out four circles, 14 cm (5½ inches) in diameter. Place them in the refrigerator for 15 minutes.
Place the circles of pastry on a baking tray lined with baking paper. Spoon 2–3 tablespoons of strawberry filling in the centres, leaving a 2 cm (¾ inch) border. Fold in the edges to make a crust. Bake for 25–30 minutes: the pastry should be golden. Let the tartlets cool before dusting with icing sugar.