This warming, substantial soup is a breeze to rustle up - you can have it on the table within half an hour! Delicious with some chunky wholemeal bread slathered in soy margarine...yummy. Powdered stock rather than the real deal is totally acceptable. We recommend Marigold Swiss Vegetable stock powder, which is widely available in decent sized tubs, they also do a reduced salt variety. You will need a blender or hand blender for this recipe. Serves 4. 2 tbsp olive oil | 4 cloves garlic, finely chopped | 4 heads broccoli, chopped into florets | 1 litre stock | salt & freshly ground black pepper | pinch of chili flakes

1. Heat the olive oil in a large, heavy-based saucepan. Add the garlic and fry for 1-2minutes, being careful not to burn. Add a tiny pinch of chili flakes if you're inclined towards a little spice.

2. Add the broccoli and stock. Bring to the boil, cover, reduce heat and simmer for 10-12 mins.

3. Remove from the heat and blend. Return to heat to warm through before dividing between bowls and serving.

1) How long have you been vegan and what inspired the change?

LEANNE: Just over a year and a half. I did a 21 day vegan detox designed by Sharon Gannon, just before I did the Jivamukti Teacher training and I felt amazing after (it was pretty challenging over the 21 days though). During the Jivamukti Teacher training you eat strict vegan diet and I decided to carry on from there. Ethically and morally, it didn't make sense to go back. As Jivamukti students and teachers we are very pro animal rights, and speaking up for the voiceless animals we will often talk about vegan diet in class.

2) As a yoga teacher you probably have a high energy lifestyle, do you find that your veganism supports that?

LEANNE: Yes, totally, I have more energy now than I used to when I ate meat and even dairy, to an extent (I've been veggie since 2011) and my digestion works properly now, plus I get a well balanced diet.

3) Do you ever crave meat or dairy products?

LEANNE : No I don't crave meat or dairy but I do miss Cheese, I use to eat ALOT, probably too much, cheese, whenever you go out to eat the veggie option is usually covered with cheese which is not ideal. However, I couldn't go back to eating meat or dairy and I don't feel the need too. There are really good alternatives on the market, if you look for them. I know some people say "why would you eat something that looks like meat but isn't meat" and I think if it supports you in your way of life then why not? I often have Linda McCartney vegan sausages with mash and veg, when I feel the need for something hearty.

4) How do your friends and family react to your veganism?

LEANNE: Hmmm tricky one..!! I think people struggle with change sometimes, to start with it was quite tough..but 2 Christmas's on as a vegan my friends and family are beginning to understand it a bit more. I think the not understanding is more of a challenge than anything, veganism isn't widely promoted therefore people don't really know what it is. I'm often asked what I can/cant eat as  vegan..my standard response is Vegan's eat vegetables! I think it has been harder for them to adjust than me but that's because they dont have the same yogic belief system as me (not that you have to be yogi to be vegan) but now they know what I can/cant eat and how to modify dinner for me they are cool, if all else fails I provide my own vegan goods when I visit. On the other hand, some of my friends like to see it as a challenge and enjoy cooking a vegan meal.

5) What is your favourite vegan treat?

LEANNE - I have two - dark chocolate, ive always got a bar in the fridge and Swedish Glace Ice cream, its soooo good you cant tell its soya and you can get it in most supermarkets now.

Leanne Jones teaches Jivamukti at Camyoga. Click here to view her classes.

These tasty energy bars make a toothsome snack at any time of day - perfect with a mug of tea. They also keep really well so make a big batch at the weekend and store them in an airtight container so they're on hand throughout the week for whenever you need a little something sweet!

2 large, ripe bananas, mashed | 2 cups oats | 1/2 cup coconut or almond milk | 1/4 cup apple sauce | 2 tbsp oil | 1 tsp vanilla extract | 2 tbsp agave | pinch salt | 5 large dates, chopped.

(Try also adding vegan dark choc or perhaps even some walnuts too!)

1. Preheat the oven to 180 degrees. Combine all ingredients in a bowl and mix well.

2. Pour the mixture into a greased and floured square baking pan.

3. Bake for around 30 mins or until golden brown. Leave to cool completely on a wire rack before slicing into bars and removing from tin.

On Being Vegan in Cambridge

I have been speaking to a few of our vegan challeng-ees this week, who have been finding it a little tough. Not being vegan exactly, but simply knowing what is and what isn't vegan, and where to go.

So here are my top 5 tips when you are starting out:

1. Eating out in Cambridge restaurants. Cambridge is generally poor, but the Italian restaurants are a reasonably good bet. I have always found Italian food satisfies my cravings for something delicious, and the abundance of olive oils in the cooking generally makes it capable of being vegan friendly (if you ask!). Carrluccio's has a vegan menu. Zizzis and Strada are very accommodating. Avoid Jamie's Italian who more or less told me I should have gone to another restaurant! My favourite restaurant though by far is Cocum on castle Hill. You need to tell them you are vegan, but they serve a lot of vegan dishes and are delicious (mmmm try the masala dosa). They have been consistently accommodating and the food is the best in Cambridge.

2. The three veganish shops in Cambridge to try are Arjuna on Mill Road - I buy vegan cheeses here, plus they sell a great range of fresh veggies, seitan, tempeh, vegan bacon, vegan pate, and all the specialist stuff i can't get elsewhere. Revital on Bridge Street - I visit less often but buy their vegan gravy powder, and they sell the ultimate vegan chocolate hazlenut spread - worth it just for that! They also sell a lot of supplements which are worth a look. Daily Bread on Kings Hedges Road - this is the best and cheapest place for bulk ingredients such as nuts, pulses, really great organic flour in bulk packs.

3. You may well find that you are hungry more often. This is because in the absence of animal fats your food is digested more easily, and often it just takes while to adjust. Most of the vegans i know eat heartily and are pretty trim. so eat away!

4. Help! I am craving protein. Do not give up! If you crave meat/eggs/cheese this is NOT your body telling you you need them, it is your body telling you you are not getting the right balance of protein. Our Art an Science of Vegan Food will teach you exactly about that, so please come along (book here), in the mean time, you need to eat a variety of protein foods throughout the day, and at least one protein rich food at each meal. Proteins for vegans come in the form of lentils, beans, tofu, tempeh, seitan (made from wheat gluten), soy milk products, nuts and seeds. Whole grains and vegetables provide supply some protein, but rice, almond and oat milks do not contain much protein.

5. My guilty snack is Chocolate stars and Koko coconut milk (but hey you can also use cocopops!). You absolutely have to allow yourself some guilty pleasures, and a suprising number of sweets and cereals are vegan. Just check the packets.

As always, please drop by our GOOD cafes for a carry out - we offer a rang of hot and cold foods. We can also stock your freezer please just ask. And if you have any questions, please FB or comment below.

Vegan Macaroni Cheese

At last!

This was eaten by my entire family this evening, including two fussy children and an even fussier husband! I have recently started using american style 'cup' measures which i really like. However if you don't do cups, use this conversion table here 200g macaroni (can use gluten-free) - cook according to instructions 2 cups soy (or almond) milk 1/4 cup oil or 60-80g vegan margarine 2 tbsp flour 1/4- 1/2 cup marigold nutritional yeast (amount according to taste) 1 tbsp miso paste 1 tbsp lemon juice salt, pepper, to taste

Melt margarine or warm oil. Add flour and cook gently for a couple of minutes. Note if any curdling happens use a whisk. Add the milk and stir or whisk. Bring to the boil and boil gently for a couple of minutes. Add the miso, nutritional flakes, lemon, salt and pepper. Adjust the seasoning and add a little water if it is too thick (note it should not be too thick). Add more flakes to add flavour.

Add the pasta. Serve hot with crusty bread, green salad and tomatoes.

This dish tends to thicken if you let it cool, so be prepared to add more liquid

You can sprinkle with nutritional flakes before serving to the table.

Vegan Kitchari Recipe

Kitchari (also known as Kitchadee, it's the inspiration for the English dish Kedgeree) is used in Ayurveda as a nourishing and detoxifying food which is suitable for all bodies. It's wholesome, filling and easy to digest, combining protein, carbohydrates, plus essential vitamins, minerals and fats. It's the perfect holistic dinner and is Rachael's go-to supper dish! This recipe serves 3-4, and is both gluten free and free from onion and garlic.

1 cup dried mung dahl (the yellow ones) | 1 cup basmati rice | 2 tbsp coconut oil | 2 carrots, cubed | 1/2 cup dessicated coconut | bundle of spinach leaves, washed & shredded | 2" fresh ginger, grated | 1/2tsp each of: cumin seeds, ground cumin, ground coriander, turmeric, black mustard seeds, garam masala | pinch of asafoetida | bunch fresh coriander, shredded.

1) Thoroughly rinse the mung dahl and rice until the water runs clear. In a small dish, mix the dessicated coconut with a few tablespoons of hot water, half of the coriander and ginger.

2) Heat the coconut oil in a heavy bottomed pan and add the spices. Stir for a minute or so, being careful not to burn them. Add the lentils and rice to the pan with the carrots. Stir well for a few minutes then add the coconut blend and 6 cups of hot water. Bring to the boil, then reduce heat, cover and simmer for 20-30 minutes until lentils and rice are soft with just a tiny hint of bite.

3) Stir in the spinach leaves, until wilted. Divide between bowls and serve sprinkled liberally with coriander.

Vegan challenge off to a great start

So I have managed to persuade my children, aged 7 and 9 to take the Camyoga 14 day vegan challenge. Actually surprisingly no persuading was involved - I think the words 'challenge' and 'prizes' were key!

Usually they hear the V word (I am vegan) and start groaning.

Anyway, a storming success was made with mum's vegan tacos. Kids love things in little bowls, so I decorated the table with lots of little bits of delicious nibbles so they could build their own tacos.

Ingredients Tacos shells Black beans (recipe below) Vegan cheese - my kids favourite is Violife cut into small strips (also great in bagels) - you can buy it in Arjuna on Mill Road Tomatoes and cucumber salad with basil and olive oil and lemo dressing Cos lettuce cut into small strips plus a few rocket leaves Tomato salsa (recipe below or you can buy this) Avocados cut into small pieces You can also use soy yoghurt, but my children prefer it without. Taco shells need crisping in the over for a couple of minutes, but once they are done, serve all the above in small bowls and let the children build their own.

Black beans 250 g black beans 1 tsp cumin powder 1 small red onion (optional) The black beans need soaking for 6 hours. you can also fast track this by soaking in hot water (bring to the boil and then stand for one hour) Cook the beans for 1 1/2 hours (ish) If this sounds too arduous you can use canned beans. And in fact any beans will do here - pinto, black eyed, or even kidney beans Fry the onion (if using) and cumin for 10 mins until soft then add the cooked beans. Cook for a few mins adding water if needed. Mash slightly before serving.

Tomato salsa Chop some very ripe tomatoes (if you have lots of time deseed them). Add lime juice and coriander to taste. And a little salt. I don't add chill when cooking for my children (it would not go down well!), but you can also add a few slices of fresh chilli if you like.

Sam's Vegan Root Vegetable Cobbler

This is a deliciously sustaining dish, which works very well with a whole host of different vegetables. Adapt the recipe depending on what's in your cupboards!

1 onion | 1 leek | 4 sticks celery | 4 carrots | 2 tbsp oil | 300g mushrooms | 1 tsp dried thyme | 2 tsp marjoram | 2 tsp paprika | 750g assorted veg, rougly chopped | 100g split red lentils | 300ml vegetable stock | 2 x tins tomatoes | salt + pepper | 400g self raising flour | 100g margarine | 1 tbsp chopped fresh parsley | 200ml soya milk

1) Preheat the oven to 200 degrees / Gas Mark 6. Slice the onion, leek, celery and carrot. Heat the oil in a large heavy bottomed pan and fry gently for around 10min. Add the mushrooms, thyme, marjoram and paprika, cook for another 5 min.

2) Prepare the veg and add to the pan. Also add the stock, lentils and tomatoes, then simmer for around 20 mins, or until the lentils are just cooked. Season well.

3) Sift the flour and salt into a large bowl. Rub in the margarine. Stir in the parsley and add the milk, little by little, until you have a dough.

4) Roll the dough out on a clean surface (to around 1cm thick) and cut out circles.

5) Pour the sauce into a deep oven dish and top with the dough circles. Brush the top with a little soy milk and bake for 15 to 20 minutes or until the scones are golden brown.

Vegan Black-eyed Bean + Ginger Stew

This satisfying and nutritious stew makes the perfect family dinner dish. It's also incredibly easy to make! Black-eyed beans are a great source of protein. Serves 6.

2 x tins black-eyed beans | 2 tbsp oil | 2 white onions | 6 cloves garlic | 5cm fresh ginger | 3 sticks celery | 3 spring onions | bag of spinach | 1 red pepper | 250g mushrooms | 300ml veg stock | 3 tbsp dark soy sauce | 1 tsp yeast extract | salt + pepper

1) Drain the beans and set them aside. Peel and chop the garlic, onions and ginger. Slice the celery, spring onion and pepper. Quarter the mushrooms.

2) Heat the oil in a heavy bottomed saucepan over a medium heat, add the onions and celery, cook for 5 mins, stirring occasionally.

3) Add the garlic, ginger, mushrooms, spring onion and peppers, lower the heat, cover with a lid and cook for another 5 min, stirring occasionally.

4) Add the beans, stock, soy sauce and yeast extract. Bring to the boil then cover and simmer over a low heat for 20min.

5) Add the spinach and allow to wilt before seasoning well. Mash a few of the beans if you prefer a thicker sauce. Delicious served with rice or potatoes.

This recipe is taken from Sam's favourite cookery book, 'Another Dinner is Possible', published by AK press. It's packed full of fantastic, no-frills vegan recipes which the whole family will love. We definitely recommend investing in your own copy.

Blend Happy - Our Favourite Smoothie Recipes

Bored of your blender? Need a little liquid inspiration? Here are some of our staff's favourite juice and smoothie recipes to get your creative juices (sorry, couldn't resist) flowing! Got your own recommendation? Post it below on the comments section.

Louise's Turbo Breakfast Booster Nothing beats a Monday morning meeting fuelled by Louise's legendary turbo booster smoothies. Satisfyingly substantial and also totally vegan!

1/2  banana

1/2 avocado or some mango

1 tsp maca powder

1 tbsp hemp protein

1 tbsp chia seeds

1 tbsp coconut oil

1 tsb baobub powder (optional)

2 tsps goji berries

2 tsps peanut butter (optional)

water or koko coconut milk to mix

Luca's Better Than Coffee Choco Banana Shake

"My favourite smoothie recipe which I have for breakfast as its better than coffee! Or after running as a post workout protein shake."

1/2 tbsp hemp protein powder

2 dates, pitted and pureed

2 tbsp  raw almond butter

1 tbsp flaxseed oil

1 cup coconut milk

1/2 tbsp raw cacao powder

1 frozen banana

Rachael's Rosewater & Almond Lassi

"Not technically a smoothie, but deserves a mention. I like it a bit on the thick side, but you can adjust yogurt/water ratio to suit. Use decent quality rosewater-  there are a few shops on Mill Road where you'll find this, it's not expensive. "

3/4 cup natural yogurt

1/4 cup water

couple of ice cubes

small handful roasted almonds or dessicated coconut, if you're feeling fancy

pinch of ground cardamom

honey or agave, to taste

Sam's Easy Lazy Smoothie "Aim is lazy smoothie post workout. Is also great as a meal replacement. Rice protein is more digestible than hemp. Coconut milk is high in a type of fat that your body converts to energy. Really important this is organic."

Coconut milk - mixture of the juice and 2-3 tsp of the cream

1 tsp powdered wheat grass

1 tbsp brown rice protein

Half a banana

Becky's Twisted Green Goddess "My fave is a green goddess juice with a twist - made with melon instead of apple with a bit of ginger. Or a summer peach and apricot (which i think is made with a little apple and orange juice)."

cucumber

celery

big handful of spinach

melon chunks

The GOOD cafe sells a wide range of smoothies and juices. Pre-order yours before class to quench that post-yoga thirst!

Sam's Gluten Free Umami Muffin Recipe

Sam has finally been persuaded to part with her top secret , rather legendary umami muffin recipe! Not only are these gluten free, they're packed full of nutrients and will fill you up too! They make a wonderfully satisfying snack or can be served as part of a meal. Enjoy them with salad and chutney, as we do here in the GOOD cafe, or with soup, as a great alternative to bread!

Makes 12

2ooml milk

25g margarine

200g spinach puree

250g gluten free flour

2 tbsp baking powder

1 tsp bicarbonate of soda

250g cheddar

75g savoury seed mix

1 egg

250g sundried tomatoes, chopped

300g  olives, chopped

Method

Preheat oven to Gas Mark 5. In a pan, gently heat the spinach, margarine and milk until the margarine is melted. Set aside to cool.

Mix dry ingredients, cheddar and seed mix in a bowl, setting aside a handful of cheddar and seeds for sprinkling on top.

Add all ingredients together and mix well. Divide mixture between 12 muffin cases and sprinkle each with a little cheddar and seed mix. Bake in the oven for approximately 30mins. Enjoy warm or cold!

Love Your Liver: Get Juicing!

It's so easy to overindulge during the festive period, what with the inevitable feasting, drinking and chilling out on the sofa rather than getting outside for some fresh air and exercise. Treats are important - a little of what you fancy really does do you good - but a lot of what you fancy can start to take its toll on sensitive livers.

The liver performs many functions, from storing energy and supporting the immune system, to detoxifying the blood and assisting digestion. When it gets a bit clogged up - a common January ailment - we can experience fatigue, slugishness, irritability and even symptoms of depression.

Raw fruit and vegetables are an amazing tool for cleansing your liver - eat fresh and organic for maximum benefits. Here are our top juicing ingredient tips for liver health this January:

Green Veg: broccoli, spinach, kale

Healthy fats: avocado, coconut, seeds, nuts and extra virgin olive oil

Fruit: Apples, lemons, limes, grapefruit

Alliums: garlic, onion, leek

In addition to juicing, be sure to cut down on caffeine, alcohol and dairy products. Simple!

To help you take care of your liver this January, we're offering BUY ONE GET ONE FREE juices to all of our Gold Members this January!

~ Leafy Greens: Kale, spinach, arugula, Swiss chard, and especially dandelion greens purify the blood and stimulate the liver to produce it’s cleansing enzymes. Dandelion root makes a great liver-cleansing tea. Though not exactly leafy, asparagus and artichoke deserve special mention for their liver-supporting properties.

~ Alliums: Garlic, onion, and leek are powerful liver cleansers. Chop raw garlic finely, squeeze lemon juice over it, and let it sit for at least 30 minutes to prevent potential damage to the digestive tract.

~ Fruit: Apples for their pectin, which binds to heavy metals and draws them out of the body; and lemon, lime, grapefruit, and other citrus fruits for their cleansing properties and vitamin C content.

~ Chlorophyll: Spirulina, chlorella, and the super dark greens.

~ Curcumin: Turmeric, cayenne, and ginger.

~ Brassicas: Broccoli, cabbage, Brussels sprouts, and cauliflower. Especially broccoli sprouts which are particularly high in liver cleansing micronutrients.

~ Healthy Fats: Avocados and cold-pressed extra virgin organic olive (in moderation) help the body produce the liver-supporting HDL (“good”) cholesterol. Walnuts and ground flax seeds are helpful, too.

- See more at: http://www.myhealthylivingcoach.com/cleanse-your-liver-with-raw-foods/#!

The liver is one of the most important and multi-talented organs in the body. It performs more than 5,000 functions, including detoxifying the blood, creating proteins from amino acids, storing energy, supporting the immune system, and assisting digestion. It is the main filtering organ of the body, and all blood flows through it at some point. - See more at: http://www.myhealthylivingcoach.com/cleanse-your-liver-with-raw-foods/#!

Vegan Chocolate Cake Recipe

300g all purpose flour

340g caster sugar

½ tsp salt

1 tsp baking powder

1 tsp bicarbonate soda

170g softened vegan margarine

120ml date syrup

360ml soy milk

1 tsp vanilla extract

115g cocoa powder

For the buttercream:

225g softened vegan margarine

330-450g sifted icing sugar

2 tsps vanilla.

How to:

Preheat oven to 350°F. Grease and flour 2x 9" round cake pans. Sift the flour, baking powder, baking soda, salt and cocoa powder together and set aside. Cream the margarine and sugar until light and fluffy. Add the date syrup and vanilla, mix well. Mix in the flour then the soy milk, mixing well until combined. Pour an equal amount of batter into the 2 cake pans. Bake for 30-40mins or until a toothpick inserted into the centre comes out clean. Allow to cool in pans for ten minutes then gently invert onto wire cooling racks to cool completely.

To make the icing, beat margarine for about 30 seconds. Continue beating, adding the icing sugar a little at a time. Beat until smooth. Add the vanilla. Decorate with grated plain chocolate and seasonal fruit.

Recipe from the Vegan Society. Photo: Camyoga.

Christmas Treats from Camyoga

All dishes can be gluten free. Please ask for details!

Nut Roast large: £14.00 serves 6-8 (Vegan) Nut Roast Small: £8.00 serves 4 (Vegan)

Mushroom and Almond Wellington large: £16.00 serves 8 ( Vegan) Mushroom and Almond Wellington small £9.00 Serves 4 (Vegan)

Stollen: 400g (small) £3.60 Vegan Stollen 800g ( large) £6.80 Vegan

Mince pies: 50p each Vegan

To place your order call us now on 01223 857930 or email food@camyoga.co.uk

Pre order by Mon 16th Dec. Pick up fresh 20th Dec between 10 am and 4pm from Central or Shelford

 (please specify). Pick up frozen from town Sat 21st 10am - 1.30 pm, Sunday 22nd 9am to 12.30 or Monday 23rd ring for times ( this will coincide with class times).

tesstin

Our Christmas Party Menu 2013

Finally, we are ready to unveil our rather fabulous Christmas party menu! Three courses for £24 or 2 courses for £19, bring your own wine and enjoy the surroundings of our exclusive private space at Camyoga Shelford. Booking is essential, minimum party size of 6. Email food@camyoga.co.uk or call us on 01223 847 930.

Try something different this year!

Vegan Hollandaise Sauce Recipe

Earlier this year i took a trip to santa monica where i experienced the vegan eggs benedict at real food daily, a fabulous vegan restaurant there. It has inspired many dishes since then, in my home and at camyoga (the legendary vegan brunch!) so i was delighted to find a really good vegan hollandaise recipe, with which to impress my non vegan friends. Louise x

Vegan Hollandaise Sauce:

3 Tablespoons Vegan margarine 2 Tablespoons all purpose flour pinch of turmeric 1 cup unsweetened soy milk 2 Tablespoons nutritional yeast juice of 1/2 a lemon 1 Tablespoon vegan mayonnaise (i use plamil organic egg free, but the recipe also works fine without) Salt and pepper to taste

Melt the vegan margarine over a low heat, then add the flour and stir, cooking gently for a minute. Add the turmeric (this just adds the colour, so just a little). Slowly whisk in the soya milk. Boil gently for 2 minutes. Then take off the heat and add the nutritional yeast. Nutritional yeast adds a 'cheesy' taste and is quite a strong flavour, so add up to 2 tbsp according to your taste.Then add the lemon juice, and salt and pepper to taste. Finally add the vegan mayo. This recipe works fine without the mayo too if you don't have any.

I had mine served with sea cakes, wilted spinach, sliced crispy potatoes and balsamic tomoatoes.

Delicious!

Autumn Energy Booster Smoothie Recipe

As we all start turning our central heating up, stoking the fire and layering up the woollen jumpers in preparation for the chilly season, it's natural to start feeling a bit under the weather. Keep your energy levels high and your immune system strong whilst making the most of the remnants of the blackcurrant season with this delicious vitamin C packed smoothie. This delicious drink is also stuffed full of beta-carotene, biotin, B vitamins and lots of trace minerals too. Yum! If you're struggling to find blackcurrants then just use canned ones (check to make sure they're in their natural juice). It's good to keep a few cans of these on standby in the cupboard during the colder seasons!

Ingredients

2 bananas

2 heaped tbsps blackcurrants

10 tbsps apple juice (or blackcurrant juice, if using canned)

Method

Whizz together in a blender (you can also use a hand blender for this one - use a tall cyclindrical container to avoid splashing yourself with purple goo though!) Sip and feel that lovely Autumnal glow lighting up your face! Not luxurious enough for you? Why not add a sprinkling of dark chocolate shavings or raw cacao? Wow.

Camyoga BBQ on The Balcony

In case you're in need of further proof that Summer IS definitely here, then here it is - your invitation to Camyoga's first ever BBQ on The Balcony! Join us at our Central Cambridge studios for an evening of delicious vegan fare, including mouthwatering burgers, sumptuous salads, drinks, desserts and a special kids menu too. Our chef Sam will be serving food hot off the BBQ from 5.30-8.30pm.

A great chance to get to know other Camyogis off the mat and only £12.50 per head (£6 for kids). 10% discount for those who book in advance.

Join the Facebook event here and invite your friends...

See you there!

Fennel and Spiced Hazelnut Sesame Roasted Peppers with Pomegranate & Cinnamon Couscous

This recipe is made a lot easier by the use of a blender. You can do it the old fashioned way by bashing with a rolling pin but I’m not sure I’d recommend catching yourself in the mirror red-faced bashing away at nuts….

I know it looks like there is a lot to do but really it takes about 30 minutes to prepare. You can use just about any grain you like. Try Quinoa or rice or Bulgur or go raw and use minced cauliflower.

This will serve 2- 4 people (depending on how hungry you all are). Sam Dyer

Stuffed peppers 2 red peppers: halved with the green stalks still attached, deseeded and the pith removed (that’s the white, slightly furry bit!) 1 bulb of fennel A few Kalamata olives Olive oil Salt and pepper

Hazelnut & Sesame Spice Mix 1tsp Cumin seeds 1ts Coriander seeds 1tsp Sumac ½ tsp fennel seeds ¼ - ½ tsp chilli flakes (or whatever amount floats your boat) 50g roasted hazelnuts (preferably with the skins removed) 25g Sesame seeds

Couscous Salad 250g Couscous ( in the picture I have used a whole wheat large couscous just for the pure joy of seeing the little balls and because I live on the best street ever where I can get any ingredients going….. use whatever you can forage) 1 Pomegranate: deseeded 150g Mange toute: topped and tailed and cut into bite size pieces A handful of coriander, mint and parsley.

Cinnamon Dressing 3tsp of agave syrup or maple syrup or you can use good old white sugar but just reduce to 1 or 2 tsp as it’s more powerfully sweet. 1 tsp cinnamon powder Drizzle of olive oil Juice of half a lemon Salt to taste

Here’s the Method: Make the spice mix first by gently frying all the ingredients in a dry pan, making sure it doesn’t burn and waiting for the sesame seeds to start popping.

Remove from heat and blitz in the blender

Add salt to taste and divide between the peppers, putting the mix in the bottom of the peppers.

Next comes the pretty bit… Slice the fennel from top to bottom so you have 1cm (ish) slices of heart shaped fennel. Trim if necessary and place in the bottom of the halved peppers. Drizzle with a generous amount of olive oil and roast in a medium oven until roast peppers are soft and sweet. Add a olive to each and voila…

While the peppers are in the oven prepare the couscous salad….

Cook the couscous according to the instructions on the packet or lose yourself in a google search on the ancient art of couscous preparation.

When the couscous is cooked, cool and then add the mangetout, pomegranate and chopped herbs

Make the dressing by mixing all the dressing ingredients together and then mix through the couscous. Add salt to taste.

Serve with leaves. It’s a great time of year for wild picking. Try some dandelion leaves in there or some edible flowers.

Eat….mmmmm!