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Recipe of the Month

Recipe book

Vegan crème Brûlée

  • 250g vegan cream
  • 50g caster sugar
  • 25g corn-starch
  • Fruit (optional)
  • 1 x Vanilla bean
  1. Weigh out all ingredients.
  2. Whisk all ingredients together in a saucepan.
  3. Whisk on a medium to low heat until it starts to thicken.
  4. Place into ramekins and chill (freeze for around 10mins then place in the
    fridge to set).
  5. To serve place a layer of sugar over the top of the ramakin and then torch
    the top or place under the grill until the sugar has caramelised
  6. Allow to cool.
  7. Enjoy.

Cauliflower Katsu Curry

  • 1 Cauliflower (cut into steak shape)
  • 200g Panko crumbs
  • 1 egg
  • 100g flour
For Katsu sauce
  • 2 cloves of garlic
  • ½ onion finely diced
  • 1 tablespoon of Madras powder
  • 1 teaspoon of Chinese Five Spice
  • 2 tablespoons of honey
  • 400ml tin coconut milk
  1. Coat the cauliflower steak firstly in the flour, then the egg and then the
    breadcrumbs and lightly fry until golden.
  2. Meanwhile, start by sweating the onions and garlic gently in the pan with
    the two spices and then add the rest of the ingredients and allow to
  3. Serve drizzled over the cauliflower steak.
  4. Enjoy

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