Ingredients

350ml       cold water

75g           Angel Delight Strawberry Mousse

75g           Angel Delight Banana Mousse

1               banana diced

1 tsp         lemon juice

100g         diced fresh strawberries

10g           sprinkles optional

Method

1. Pour 175ml of the cold water into a mixing bowl fitted with a whisk attachment. Add the Angel Delight Strawberry Mousse and whisk for 30 seconds on slow speed. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
2. Repeat with the Banana Angel Delight Mousse and remaining 175ml cold water.
3. Mix the banana with the lemon juice to stop it going brown. Divide the banana between the pots and add the diced strawberries.
4. Pipe the Angel Delight Strawberry Mousse and banana mousse in layers on top of the fresh fruit and chill for one hour.
5. Add sprinkles to serve if you wish.

Ingredients

130g                McDougall’s Strawberry Jelly Crystals

675ml              boiling water

150g                frozen summer berries, defrosted

350ml              cold water

150g                Angel Delight Strawberry Mousse

100g                fresh strawberries, diced (optional)

Method

1. Add the McDougall’s Jelly Crystals to boiling water and stir until they dissolve.
2. Pour the solution into serving pots or bowls, and leave to set in the fridge.
3. To make the Angel Delight Mousse, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Strawberry Mousse and whisk for 30 seconds on slow speed.
4. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
5. Place the summer berries on top of the set jelly, then pipe the Angel Delight Mousse on top. Chill for one hour.
6. Top with fresh diced strawberries if you wish.

Ingredients

350ml       cold water

300g         cream cheese

150g         Angel Delight Strawberry Mousse

150g         Birds Biscuit Base

200g         fresh strawberries, diced

Method

1. Pour the cold water and cream cheese into a mixing bowl fitted with a whisk. Add the Strawberry Angel Delight Mousse and whisk for 30 seconds on slow speed.
2. Scrape down and whisk for a further 5 minutes on high speed.
3. Divide the biscuit crumb between the pots and then top with the Angel Delight Mousse and fresh strawberry.
4. Chill for one hour before serving.

Ingredients

 

500g         McDougall’s Plain or Chocolate Cookie Mix

70ml         water

25g           sultanas

25g           oats

70ml         water

700ml       Cold water

300g         Angel Delight Butterscotch Mousse

 

 

Method

1. Place the McDougall’ s Cookie Mix into a bowl fitted with a beater attachment. Add the sultanas and oats and blend in the water on slow speed. Mix for 30 seconds until a soft dough is formed. Do not over mix.
2. Roll the dough into a sausage shape and divide into 20 portions.
3. Lightly flatten each cookie onto a greased baking sheet.
4. Bake at 190°C/375°F/Gas Mark 5 for 9-11 minutes for soft chewy Cookies, or 13-15 minutes for crunchier Cookies. For fan assisted ovens, reduce the temperature to 180°C/350°F/Gas Mark 4.
5. Leave the cookies on the tray for 2-3 minutes to firm up slightly before placing them on to a cooling rack.
6. To make the Angel delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Mousse and whisk for 30 seconds on slow speed.
7. Scrape down and whisk for a further 5 minutes on high speed.
8. Pipe into pots and chill for one hour before serving with the cookies.

Ingredients

350ml       cold water

150g         Angel Delight Banana Mousse

600g         fresh or tinned diced fruit

Method

1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Banana and whisk for 30 seconds on slow speed.
2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
3. Chill for one hour.
4. Serve with the fruit.

Ingredients

600ml       boiling water

35g           McDougall’s Lime Jelly

35g           McDougall’s Strawberry Jelly

35g           McDougall’s Orange Jelly

350ml       cold water

150g         Angel Delight Banana Mousse

Method

1. Bring the water to the boil. Add 200ml of boiling water to each of the jelly flavours and stir until it’s dissolved. Leave them to set. Once set, stir with a fork to break it up and reserve until needed.
2. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Banana and whisk for 30 seconds on slow speed.
3. Scrape down, increase speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
4. Using a spoon, divide the three different jellies between the pots so they are layered in the pot. Then top with the Angel Delight Banana and chill for one hour.

Ingredients

350ml              cold water

150g                Angel Delight Chocolate Mousse

250g                McDougall’s Chocolate Brownie, cooked

10g                  cocoa powder to decorate

Method

1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Chocolate Mousse and whisk for 30 seconds on slow speed.
2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
3. Dice the chocolate brownie into 1cm chunks and place half into the dishes or pots. Pipe the Delight on top with the remaining diced chocolate brownie and chill for one hour before serving.
4. To serve dust with cocoa powder.

Ingredients

350ml              cold water

75g                  Angel Delight Butterscotch Mousse

75g                  Angel Delight Banana Mousse

200g                Birds Biscuit Base

10g                  cocoa powder

2                      bananas

1 tbsp              lemon juice

Method

1. Pour 175ml of the cold water into a mixing bowl fitted with a whisk attachment. Add the Angel Delight Butterscotch Mousse and whisk for 30 seconds on slow speed. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
2. Repeat with the Banana Angel delight Mousse and remaining 175ml cold water.
3. Slice the banana and add lemon juice to stop it going brown.
4. Pipe the Angel Delight Mousse into pots, layering both flavours with a sprinkling of the biscuit crumb and some sliced banana between each flavour.
5. Refrigerate for one hour before serving.

Ingredients

350ml              cold water

150g                Angel Delight Chocolate Mousse

10                    ice-cream cones to serve (optional)

5g                   sprinkles (optional)

Method

1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Mousse and whisk for 30 seconds on slow speed.
2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
3. Freeze for four hours before serving.

Ingredients

For the pickled carrots
3 carrots, peeled and sliced

1 tbsp fenugreek seeds

1 tsp Ajwain seeds

1 tsp Ajwain seeds

1 tsp black mustard seeds

1 tsp black mustard seeds

½ tsp onion seeds

½ tsp onion seeds

1 tsp cumin seeds

1 tsp cumin seeds

1/3 tsp chilli flakes

1/3 tsp chilli flakes

1 tsp salt

1 tsp salt

Vegetable oil – enough to cover the carrots
For the monkfish
300g rock salt

4 X 130g monkfish fillets

4 tbsp Masala spice mix

25g butter
For the red lentils
Splash of vegetable oil

½ onion, peeled and chopped

1 tbsp mild curry powder

225g dried red lentils

500ml chicken stock

½ red chilli, finely chopped

2 heaped tablespoons chopped coriander

Juice of half a lime

Salt
For the coconut garnish

400ml can full-fat coconut milk

1 kaffir lime leaf

Pinch of salt

½ fresh coconut, flesh only, thinly sliced into strips on a mandolin
To serve
Coriander shoots (sprouted coriander seeds)  to garnish

Method

1. For the pickled carrots - Preheat the oven to 90˚C or the lowest setting. Spread the carrot slices out on a baking tray, and put in the oven overnight, until dried out. Pack the carrot slices into a until dried out. Pack the carrot slices into a sterilised airtight jar. Mix all the spices and salt with enough vegetable oil to cover the carrots, pour over vegetable oil to cover the carrots in the jar and seal. Leave for a couple of weeks (longer if you can) in a cool place before serving.
2. For the monkfish Sprinkle the salt over the monkfish fillets and leave for 5-6 minutes to draw out the moisture. Rinse the salt off thoroughly under cold running water. Wrap the monkfish in a clean tea towel and leave overnight in the fridge. Spread out the spice mix on a plate and roll the monkfish fillets in the mixture. Seal each the monkfish fillets in the mixture. Seal each fillet in a vacuum food bag and cook for minutes in a water bath at 63˚C. Alternatively, wrap each fillet in heatproof clingfilm. Heat a saucepan of water until it reaches 63˚C on a cooking thermometer, and cook for 11 minutes, keeping the temperature constant. Melt the butter in a frying pan over a medium heat until foaming. Remove the fish from the bags or clingfilm and then sear on each side for 2-3 minutes until golden brown each side for 2-3 minutes until golden brown and crisp all over.
3. For the red lentils Heat a splash of vegetable oil in a saucepan and sweat the onion over a gentle heat for 4-5 minutes until softened. Stir in the curry 4-5 minutes until softened. Stir in the curry powder, then add the lentils, stir well cover with the stock. Simmer for 10-15 minutes, cover with the stock. Simmer for 10-15 minutes, or until the lentils are tender. When the lentils are cooked, stir in the chilli, coriander and lime juice and season to taste with salt. Set aside.
4. For the coconut garnish Pour the coconut milk into a saucepan and add the lime leaf and salt. Simmer over a medium heat for about 15-20 minutes until a medium heat for about 15-20 minutes until reduced by half. Heat a frying pan until hot and toast the coconut strips for about 2 minutes until brown and fragrant.
5. To serve Spoon the lentils onto each serving plate. Carve each monkfish fillet in half and place Carve each monkfish fillet in half and place one piece of monkfish on top of the lentils and the other piece next to them. Drizzle over a bit the other piece next to them. Drizzle over a bit of the reduced coconut milk, then garnish with the toasted coconut strips, pickled carrots and the toasted coconut strips, pickled carrots and coriander shoots.

Ingredients

2 tsp fennel seeds

2 tsp coriander seeds

1 tsp chilli flakes

1 cauliflower

2 large potatoes peeled

large piece of ginger peeled

6 cloves of garlic

5 large aubergines

3 onions

6 large buffalo tomatoes

pomegranate seeds

200 ml Vegan friendly vegetable stock

1 tin of chickpeas

 

Spice blend:

1.5 tsp cardamom pods

3 tsp turmeric

4 dried birds eye chillies

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp black peppercorns

Method

1. Grind the fennel seeds coriander seeds, chilli flakes and salt and pepper together.
2. Cut the cauliflower up into small florets and place on a baking tray rub with half of the ground spices and olive oil then wrap in foil. Place in the oven at 180 degrees C for 40 minutes removing the foil for the last 20 minutes.
3. Dice the potatoes into 2cm/2cm dice and par boil them until slightly soft.
4. Chop the ginger and garlic up as small as possible put to one side half of this and mix the other half into the ground spices.
5. In each aubergines make deep incisions along the length of the aubergines so it almost fans out. Fill the gaps with the ginger and spice mix and drizzle oil over the top. Place in the same oven as the cauliflower for half an hour.
6. Grind all the ingredients for the spice blend
7. Chop the onions and tomatoes
8. In a large pan place the dry spice blend and place on the heat, roast the spice blend for a couple of minutes and then add some oil and the onions. Cook them until they soften and start to colour.
9. Reduce the heat and add the tomatoes and the remaining ginger and garlic.
10. When the tomatoes have softened add the vegetable stock and let simmer for 40 minutes.
11. In a bowl tip the whole tin of chickpeas including the water, using a stick blender blend the chickpeas into a paste and add to the curry.
12. Take the aubergine and cut into bite size pieces and stir into the curry along with the cauliflower and potatoes.
13. Serve in a large bowl with pomegranate seeds sprinkled on top.

Ingredients

one teal crown,

sunflower oil

salt & pepper

butter

 

For the chestnut purée

150g pack of chestnuts

300ml veg stock

50ml cream

30g crushed hazelnut (roasted)

 

For the quinoa salad

100g of quinoa

500ml of vegetable stock

2 tbsp of pomegranate seeds

1 tsp sesame seeds, toasted

2 tsp fresh coriander, finely chopped

3 tbsp of extra virgin olive oil

salt

freshly ground black pepper

 

For the fennel

1 fennel bulb, cut into eighths

50ml of orange juice

1 pinch of saffron

 

For the blood orange purée

2 blood oranges

100ml orange juice

 

Method

1. Slice blood oranges and place in pressure cooker for 12 minutes with oranges juice, when cooked place in vitamix and purée adjust seasoning and place in piping bag, stored for later use.
2. Add the quinoa and vegetable stock to a medium saucepan and bring to a simmer. Continue to cook for 15 minutes, or until the quinoa is cooked through but retains a bit of bite. Remove from the heat and leave to cool
3. Meanwhile, prepare the fennel. Place the fennel pieces in a vacuum bag and add the orange juice and saffron.
4. Boil chestnuts in vegetable stock for about 10 – 15mins, when soft, drain and place in vitamix add back in stock until required thickness is achieved, season and adjust consistency with cream.
5. Pan sear seasoned crown of Teal on all sides in a little oil with garlic thyme and rosemary add butter and continuously baste.
6. Place a frying pan over a high heat, then remove the cooked fennel from the bag and add to the hot pan. Sear the fennel until coloured on all sides, then remove from the heat and mix together with the cooked quinoa. Stir through the pomegranate seeds, toasted sesame seeds and chopped coriander and mix together until combined
7. Serve chestnut puree as a swipe on plate with hazelnuts add salad to the side, with blood orange purée dotted around. Finally place medium rare teal atop.

Ingredients

2 aubergines, cut in half and scored in a lattice pattern

4 roasted garlic cloves, crushed

100g pomegranate seeds, well cleaned

150g feta cheese

Olive oil

Salt and pepper to season

Method

1. Sprinkle a little salt on the aubergines to draw out any bitterness then wash well. Drizzle olive oil over the cut side of the aubergine before placing cut side down on the roasting tray. Drizzle a little more olive oil over the skin and place in the oven at 200°C for about an hour.
2. When ready, scoop out the flesh and mix with the crushed roasted garlic cloves, fold in the pomegranate seeds and the crumbled feta (retain a little to scatter over the top) with a little more olive oil, some thyme leaves and season to taste. Pop the mixture back in the skin and scatter over the remaining seeds and feta.
3. Absolutely delicious with a lemon and herb cous cous.

Ingredients

4 slices Bresaola sliced into strips

 

For the salad

150 grams Watermelon deseeded and diced

Seeds from 1 or 2 Pomegranates

picked Coriander

salad Leaves

 

For the dressing

2 tablespoon light olive oil

1 tablespoon cider vinegar

1 tablespoon pomegranate molasses

Method

1. Mix the dressing items together and set aside.
2. Mix the salad leaves and coriander together, add the diced watermelon and half of the pomegranate seeds.
3. Add sufficient dressing to the salad to lightly coat the ingredients.
4. Put a handful of the salad in the centre of the plate, top with bresaola, scatter remaining pomegranate seeds on the top. Add a sprig of coriander.
5. Optional - drizzle more molasses if required.

Ingredients

6 Eryngii Mushrooms, ‘Shredded’

BBQ Sauce
Soft burger buns
Fresh parsley to garnish

3 tbsp ‘pork’ seasoning blend (sage and onion)

1/2 tsp Salt, flakes
1/2 tsp Cracked black pepper
1/2 tsp Granulated garlic
1 tsp Vegan butter
4 Tbsp Sunflower/veg oil

Method

1. Pre-heat the oven to 200c (fan) / 275f convection or 400f bake.
2. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.
3. Add BBQ sauce to small bowl and whisk in splash of beer (optional).
4. In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ style seasoning, salt and pepper and toss to coat evenly. Heat cast-iron pan on med-high heat until hot, add oil. Add seasoned shrooms and cook until brown on all sides, stirring occasionally. Once the mushrooms are hot and crispy, transfer them back to the bowl and add BBQ sauce, stir to coat evenly. Place sauced shreds onto parchment lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well, stir mid way if needed to evenly cook.
5. Butter rolls lightly on each open-faced side and place on hot skillet for 1 -2 minutes to grill until golden brown on the bottom. Assemble sandwiches. All the extras, optional!

Ingredients

4 baking potatoes, peeled and roughly chopped

400g (14oz) canned jackfruit, drained and rinsed

4 tbsp vegan mayonnaise

2 spring onions (scallions), very finely chopped

generous handful of flat-leaf

parsley, very finely chopped

generous pinch of sea salt and black pepper

4 tbsp sunflower oil

Method

1. Bring a pan of water to the boil and add the potatoes. Boil for 20–25 minutes until softened. Drain, then return to the pan and mash until smooth.
2. Allow the mashed potato to cool to a temperature that is comfortable to handle.
3. Separate the chunks of jackfruit into strands, discarding any tough parts. Add the strands to the pan along with the mayonnaise, spring onions and parsley. Season with salt and pepper, then stir to combine all of the ingredients.
4. Once combined, take heaped tablespoon-sized amounts of the mixture and shape into patties about 5–6cm (2–21⁄2in) in diameter. Place on a plate, then refrigerate for 1 hour(this will help to firm them up for easier cooking).
5. Heat the sunflower oil in a frying pan until hot. Carefully add up to four of the patties to the pan and cook over a medium–high heat for 5 minutes until golden, then use tongs to turn them over and cook for a further 5 minutes.
6. Remove from the pan and keep warm while you cook the remaining no-fish cakes. Serve hot. Cook the no-fish cakes in two batches to avoid overfilling the pan, making turning easier and ensuring even cooking.

Ingredients

Ingredients

• 5 free range eggs
• 400g sausage meat
• 4 Opies Pickled Walnuts, chopped finely
• 1 tbsp. chopped fresh parsley
• salt and pepper
• 50g plain flour
• 80g panko breadcrumbs

Method

1. Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, cool immediately in cold running water.
2. In a large bowl combine the sausage meat, Opies Pickled Walnuts and parsley, season with salt and pepper.
3. Peel the hard-boiled eggs, then divide the sausage meat mixture in 4 and wrap around the eggs creating a tight seal.
4. Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
5. Roll each egg first in flour, then egg and finally roll in breadcrumbs, place on a plate in the fridge to chill for about half an hour.
6. Heat oil to 170°C and deep fry for 10 – 12 minutes until golden brown.

Ingredients

150g tinned jackfruit (drained then shredded)

20g smokey BBQ sauce

65g small diced red onion

10g kale

200ml vegetable oil

10g vegan cream

1 tsp garlic paste

1 tsp chopped herbs

Method

1. Take a 9” Dr. Oetker Professional Raw Dough Pizza Base from the freezer.
2. Drain the jackfruit from the tin and shred, add in the BBQ sauce and mix together. Spread evenly on the pizza base and sprinkle over the diced red onions.
3. Bake until the dough crust has risen and gone golden brown.
4. Heat the vegetable oil to fry stage then add the kale and crisp up, remove and place on paper to drain.
5. Whisk the vegan cream until thick, add the garlic and herbs.
6. Dress the cooked pizza with a drizzle of the garlic cream and the crispy kale.