AMAZING millet mash

Make 2 BIG serves:
1/2 cup millet
1 1/2 cups water
1 small onion
1/2 small head cauliflower
1 Tbsp cold pressed olive oil
2 cloves garlic
¼ cup arame, soaked in boiling water for 20 minutes
Sea salt to taste

1. Rinse millet well.
2. Chop cauliflower and onion into chunks.
3. Put rinsed millet and water in a large pot and cover with chopped vegetables and salt. Bring to a rapid boil, cover and simmer for 20-25 minutes, until the vegetables are soft and the millet is cooked.
4. Remove from heat, add the cold pressed oil and arame. Mash with a large fork.

Great with spring onion & sardines.

You can use any type of veg: carrots, broccoli, kale, spinach, beetroot.

Raw "brownie"

For 6 brownies

1 cup whole walnuts

1 1/4 cups Medjool dates, pitted

1/2 cup raw cacao

1/2 cup raw unsalted almonds, roughly chopped

¼ tsp. sea salt

1. Place walnuts in food processor and blend on high until the nuts are finely ground.

2. Add the cacao and salt. Pulse to combine.

3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

4. Combine the walnut-cacao mix with the chopped almonds. Press into silicon cupcake pan. Place in fridge until ready to serve. Store in an airtight container.

Serve with natural peanut butter to sex it up or with vanilla icecream for a dessert.

Flan

150g sugar

340g can evaporated milk

397g can sweetened condensed milk

3 eggs

2 tsp vanilla extract

From Nigella Express.

Smoky paella

2 chicken thighs, cut into 2cm pieces

2 chorizo, sliced

1 Tbsp smoked sweet paprika

1 onion, diced

2 cloves garlic, crushed

2 cups Bomba rice

1 L chicken stock

pinch saffron

12 green prawns, peeled

1/2 cup parsley, chopped

1 lemon, peeled & chopped

50g pimento, chopped

In covered saucepan, bring stock & saffron to the boil & remove from heat to infuse.

Toss chicken with paprika & salt.

Heat oil in pan, fry chorizo 2 mins. Add chicken & fry further 3 mins. Add onion & garlic, cook another 3 mins.

Add rice & cook, stirring 1 min. Reduce to heat. Add half the stock & cook, stirring for 15 minutes, adding extra water if needed. Add remaining stock, cover & cook 10 minutes. Add prawns, cover until cooked & rice is tender.

Remove from heat. Cover with clean tea towel & stand for 5 minutes. Scatter with parsley, lemon peices & pimento. Drizzle of EV olive oil & grind of pepper to serve.

San choy bau

Serves 4:

1 iceberg lettuce
500g pork mince
8 spring onions
2 Tbsp grated ginger
2 Tbsp hoisin
2Tbsp soy sauce
200g chopped water chestnuts
Handful of coriander





Heat peanut oil in a pan, brown pork mince. Stir in remaining ingredients (except coriander) and cook 2 minutes. Remove from heat, stir in coriander & serve in lettuce cups.