21 Dec 2016 |
From Smith & Daughters: A Cookbook (that happens to be Vegan) by Mo Wyse & Shannon Martinez
A beautiful entree for every occasion - including Christmas!
190 g (6½ oz/1 cup) cooked white beans, such as cannellini or any white bean you prefer
1 red onion, thinly sliced
3 tomatoes, seeds removed and thinly sliced into strips
250 g (8½ oz) oyster mushrooms, roughly torn into 1 cm (½ in) strips
juice of 1 orange
juice of 3 limes
large handful coriander (cilantro) leaves, finely chopped
small handful mint, finely chopped
1 tablespoon vegetable oil or light-flavoured olive oil
1 teaspoon of your favourite hot sauce 2 teaspoons salt
1 teaspoon caster (superfine) sugar
1 avocado, diced (optional)
Tostones (page 54) or corn chips, to serve
Place all of the ingredients except the sugar, avocado (if using) and tostones in a large bowl and mix well to combine. Set aside in the fridge to rest for at least 1 hour, to allow the flavours to develop. If you prefer a slightly less acidic finish to the dish, add the optional sugar. We prefer it without.
Spoon the ceviche into short glasses and top with the diced avocado.
Serve with tostones or corn chips.
From For the Love of Meat by Matthew Evans & Friends
Lamb is always a crowd pleaser and this ethically sourced Three Rivers lamb shoulder is a Christmas dinner winner!
From Mr Wilkinson's Simply Dressed Salads by Matt Wilkinson
Green beans and smoked almonds are the perfect accompaniment to lamb shoulder - the refreshing green compliments the rich and delicious meat.
From Gather by Gill Meller
A delicious alternative to the traditional turkey from one of our favourite authors and chef at The River Cottage UK.
From Lamingtons & Lemon Tart by Darren Purchese
Perfect little individual pavlovas with tangy passionfruit - the ideal end to a Christmas day feast!