Clean Eating, Green Eating

With a wheelbarrow full of plant-based ingredients more readily available than ever, there’s no better time to explore these bracing flavours. Trust us, you’ll hardly miss the meat.

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SPRING PLATE WITH FERMENTED CASHEW CHEESE

Heralding the start of spring and the micro-seasons, this dish incorporates 14 raw and cooked spring vegetables with colourful leaves, cheese (made from fermenting cashew nuts with natural yeast). a plate of garden perfection indeed.

Spring Plate with fermented cashew cheese

Serves 2

Prep time 48 hours fermentation + 45 minutes

Cook time 1 hour

cashew nut cheese

1kg cashew nuts, toasted

2g salt

6.6g honey

Soak nuts overnight in water

Blend nuts with salt and leave them overnight covered with cloth

Once done, remove the top layer and discard. Fold the honey in with the remaining layer.

to assemble

1 baby spring onion, charred

1 pearl white onion, pickled

1 red radish, sliced fresh snap peas, halved

50g broccoli couscous (available from iherb.com)

1 heirloom tomato confit

1 baby carrot, yellow, sliced

1 baby carrot, purple, sliced 5 pieces of red vein leaves

3 pieces of nasturtium edible flowers 5 pieces of spinach leaves, picked 3 pieces of red endives

3 oxalis wood sorrel, green (available from Edible Garden City)

Assemble according to picture on page 73.

This Japanese-inspired dish is served on a beautiful bespoke wooden dish to bring out the elements of the heirloom carrot – from root to stem.

Serves 6

TEXTURES OF CARROTS WITH YUZU GEL AND BUCKWHEAT

Prep time 1 hour 30 minutes + 24hours marination

Cook time 1 hour 30 minutes

White heirloom carrot tartare

200g carrots, grated

25ml sesame oil

25ml yuzu juice

25g minced shallots

3g red chilli, deseeded

10g Dijon mustard 10g capers, chopped

Mix all ingredients together and season with salt to your liking. Strain off excess water from the mixture. Finish with some olive oil for flavour.