Romanesco, Chickpea & Cashew Curry


Serves 4


1 romanesco cauliflower cut in to florets

1 onion, chopped

2 cloves of garlic, chopped

1 tin of chickpeas

1 tin of coconut milk

1 cup of cashew nuts

2 tbsps of cooking oil

1 tbsp of dried curry leaves

1 tsp of chilli flakes

1 tbsp of cumin seeds

1 tbsp of coriander seeds

1/2 tsp of ground black pepper

1 tsp of turmeric powder





In a blender, blend the coconut milk, curry leaves and 3/4 of the cashew nuts.

In a pan, gently fry the onion in oil for around 2 minutes until it starts to become transparent.

Add the garlic, cumin seeds, coriander seeds, pepper, turmeric and chilli.

Add a little water and fry the spices with the onions making sure that they don’t dry and burn.

Add the blended coconut milk, curry leaves and cashews as well as the romanesco florets, chickpeas, the remaining cashew nuts, pepper and a little salt to taste.

Bring to the boil and then turn heat down and simmer with the lid on the pan for 40 minutes.

Serve with Rice (I served with sultana basmati)

Jackfish Pie


Serves 4


1 tin of green jackfruit (in water/brine)

3 large potatoes, peeled and quartered

4 spring onions, sliced in to rings

1/2 a cup of peas

1 sheet of nori, crumbled

2 cups of dairy free milk (I used soya as it’s what I had in the fridge but any would work)

2 tbsp of dairy free butter/spread

1 tbsp of plain flour

1 tsp of English mustard

Juice of 1 lemon

100g of vegan cheese, grated

1 tbsp of dried parsley






Preheat oven to 200°C

Put the potatoes in a microwavable dish with 3 tbsps of water with the lid on and microwave for 10 minutes.

Remove from the microwave and drain the water.

Mash the potato with 1 tbsp of dairy free butter and 1/2 a cup of dairy free milk alternative.


Mix in 50g (1/2) of the grated cheese.

Add salt and pepper to taste.

In a pan, melt 1tbsp of dairy free butter.

Stir in the flour to make a roux.

Remove the pan from heat and pour some of the remaining milk, stir until there are no lumps.

Return to heat and slowly add the rest of the milk whilst stirring until sauce is the desired consistency.

Add the remaining cheese and stir in.

Break the jackfruit up in to flakes.

Add the jackfruit, spring onions, peas, nori, parsley, mustard and lemon juice and stir together.


Reduce heat and simmer with the lid on the pan for 10 minutes.

Pour the pie mixture, spreading evenly in to an oven proof pie dish.

Spread mashed potato evenly on top and score with a fork.


Put in the oven for 40 minutes.