Brownie points to this brownie on all accounts – it’s made without gluten or refined sugar, it’s vegan and it’s delectable as ever. A rich, fudgy filling with a hidden health boost of sweet potato, topped with a smooth avo-cacao ganache and speckled with crushed pistachios. Watch yourself around this one!
Serving suggestions: Leave brownie out to come to room temperature before serving as a traditional brownie. Can also be warmed in the microwave to maximize fudginess. Try with fresh berries and coconut yogurt to complete the dessert.
Kahani’s vivid memories of traipsing through Vietnam have found their way into the creation of this distinctive dish. We’re talking large chunks of succulent pork shoulder slow cooked for four hours in a finger-licking caramel ginger sauce, tossed with Asian-style vegetables and a sprinkling of black rice. It’s vibrant, protein-rich, nutrient-charged, and completed with spring onion and sesame seeds.
Noodles not included.
Serving suggestions: Serve with udon, soba, or rice noodles, or more simply with steamed jasmine rice.
Ingredients: Pork shoulder, bok choy, carrot, red capsicum, black rice, onion, garlic, ginger, fresh red chilli, fish sauce, soy sauce, vegetable oil, sesame oil, chicken stock, dark brown sugar, fresh lemongrass, star anise, cinnamon, lime, spring onion, sesame seeds.
LEEK and POTATO SOUP
Here’s a simple, nourishing winter-warmer you can’t go past for lunch, dinner, or a hot snack. We make our soup thick and let the fresh, sautéed leeks work their flavorsome magic with the help of nutmeg, salt, and white pepper. Being veggie-loaded yet smooth and creamy makes it a great pick for kids too. Lightly topped with chopped chives.
Serving suggestions – Serve with some crusty bread, of course! We also love to enjoy this soup over several mini servings as a nutritious morning or afternoon snack, especially in the colder months.
Succulent pieces of chicken are infused with the flavours of lemongrass, ginger, shrimp paste, and kaffir lime peel in this zingy Thai chicken curry. Simmered in a creamy coconut gravy with the welcome subtle sweetness and crunch of freshly roasted peanuts. It’s traditional and trendy at the same time, and in trouble if left unsupervised!
Serving suggestions: Serve with steamed jasmine or coconut rice. Also easily tossed through rice noodles to shake it up if you wish! Add a dollop of plain yoghurt if you find it a smidge on the spicy side.
Ingredients: Chicken, onions, chat potatoes, green peppercorns, peanut oil, coconut milk, sugar, fish sauce, peanuts, spring onion, fresh red chilli, lemongrass, garlic, ginger, shrimp paste, kaffir lime peel, salt.
STICKY DATE PUDDING
A rich, irresistible, warming dessert bringing back the best kind of childhood memory. Our recipe uses buckwheat and rice flour to sub out the gluten, but it’s wonderfully moist due to the toffee sauce we poured all over the cake when it first emerged from the oven. Comes with an extra side of the sauce so can further lather your sliver in liquid gold. Pure and simple indulgence.
Serving suggestions: Serve warmed, coat with your extra side of toffee sauce, and dollop on cream, ice cream, or vanilla yogurt. Fresh berries also wouldn’t go amiss! Ingredients: Dried dates, vanilla essence, unsalted butter, brown sugar, eggs, rice flour, buckwheat flour, light cream, bicarbonate of soda, baking powder.
SWEET POTATO-TOPPED COTTAGE PIE
If we picked one dish that defines heart-warming comfort food, this is it! A hint of red wine gives the gravy a nice kick, while the creamy, cheesy, sweet potato topping contains a whole lot more nutrients than regular white potatoes.
Serving suggestions: Serve with a green leaf salad and crusty bread to mop up that tasty gravy.
The time has come for us to hang up our aprons. Thankfully, there are still items available with your name on them! Orders will remain open until we've sold all our remaining stock. We'd love to drop you some homecooked meals one last time.