Sesame Toasts

My version of this recipe.

– one medium potato (diced)
– one medium carrot (diced)
– half an onion (chopped)
– two cloves of garlic (whole)
– half a courgette/one green pepper/handful of green beans
– one green chilli (chopped- optional)
– inch of ginger (chopped – optional)

And boil until the potatoes are soft (the courgette will be mush).

Drain and mash well with
– 2 tablespoons of cornflour and
– 2 tablespoons of soy sauce

Spread liberally onto
– 8 slices of bread
And add loads of
– sesame seeds
And then cut off the crusts before quartering them.

Fry in lots of vegetable oil- sesame side first.

Sesame Balls and Dipping Sauce

These are for using up leftovers.

To feed a family – 2 adults, 2 kids- you’ll need.
1/2 cup of cooked pulses (probably white beans of some sort)
1/2 cup cooked rice
1/2 onion
1/2 cup vegetable (yup that vague- carrot or courgette are good)
1/4 cup uncooked polenta
1/2 cup sesame seeds
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 tablespoon toasted sesame oil

You could also add:
Red chilli

Blend everything except the sesame seeds together into something the texture of Humous. Add extra polenta if it’s really sloppy.

Using one hand for wet (the mixture) and one for dry (the seeds) make little balls and roll them in sesame seeds. This is messy.

Bake at 150c for an hour and then allow to cool.

Then either fry in a generous amount of oil or spray with oil and bake for 20 minutes.

Make dipping sauces to your taste- the kids have plain soy sauce, we have sirracha, sweet chilli sauce and this:

2 tablespoons soy sauce
1/2 teaspoon tahini
1 tablespoon toasted sesame oil
1 inch lemongrass
1 red chilli
Small handful corriander
1 clove garlic
All blended up.

Masala Fried Potatoes

Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.

I make the sauce in the morning to give the flavours time to marry.

Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice.

600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil

10 almonds
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
6 cloves
10 peppercorns
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.

Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.

Tom Yam Mush

Utterly delicious analog of the awesome Tom Yam Gai that C used to make for me when I felt small. His recipe, no photo yet.

Tom yam mush

Fry Oyster/shiitake mushrooms with 2 cloves garlic

Make 2l stock with 100g miso, bring to boil

Add 4 spring onions, 3 chillies, 2 cloves garlic and 1 lemongrass stalk (all chopped/crushed)
Add 3 lime leaves and glug of soy sauce
Mix in fried mushrooms, simmer 10 mins

Add juice of 1 lime, 4 mins
Add chopped coriander, serve


One for the kids when we have Shepard’s Pie, or for us all for picnics. My big boy ate five tonight so it’s worth remembering despite lack of pictures.


1/2 quantity pizza dough
Soya mince
Tinned chopped tomato
Roasted pepper
Balsamic Vinegar

This is really designed to make a small amount if Shepard’s pie palatable for small boys. You will need about six tablespoons of Shepard’s pie filling- anything mince/tomato based.

Roll the dough out, and cut into squares. Put a dollop of filling on each and seal the edges pasty-style.

Bake at 200c for about 20-25 minutes.

Barbeque Bowl

A tasty bowl for making in stages when I’m at home all day.
Pulled Pork Jackfruit (or my version here)
– beans – cannelini, aduki, haricot, whatever you fancy
– steamed broccoli with sesame seeds
– brown rice
Veganomicon Barbeque Sauce
– corn on the cob (for kids instead of Jackfruit)


For extra decadence, put sourdough battered onion rings on top!

Spring Rolls

The grown ups are having a quick Thai Curry with lots of vegetables, coconut and jackfruit (deep fried before adding) with green curry paste. Served with Rice and plenty of coriander.

I also helped the kids to make spring rolls – a couple for the grown ups too! This is a fun kitchen task for kids… Not remotely authentic but tasty.
Ingredients to make 8 small rolls
8 rice paper spring roll wrappers
1/2 carrot
1/4 onion
1/2 a pepper
1/4 small courgette
2 chunks of jackfruit, drained from the tin and deep fried
Tablespoon sesame seeds
Tablespoon rapeseed oil
Teaspoon toasted sesame oil
Tablespoon soy sauce
Hoisin Sauce / Sweet Chilli Sauce / Sitracha to serve

Shred the jackfruit, and finely shred all the vegetables.
Fry the vegetables in the two oils and add the sesame seeds. Stir in and ass the soy sauce. Then allow to cool.
Soak the rice paper sheets in water, one at a time, until pliable.
Place 1/8th of the vegetable mixture in the centre, fold in three sides and then roll up.
Fry the spring rolls- either deep fry or in a generous amount of oil. You could probably bake them too.
Serve with dipping sauces.