Russell Brand's hair fell on my plate
If I am not destined to be Russell's soulmate, then all I can do is to invent a dish that looks like his hair. One year we made a Russell fairy to top our minimalist Christmas tree. My daughter Evie loves Russell.
Serves two. Keeps for two days in a sealed container in the fridge.
100g dried sea spaghetti
50g sunflower sprouts
10ml Udo’s Choice oil
50g raw tahini
50g white miso
1⁄2 teaspoon Blue Manna 1⁄2 teaspoon lion’s mane
mushroom powder
Soak the sea spaghetti in warm water for at least thirty minutes, drain and rinse. Add to a large mixing bowl.
Remove any shells from the sunflower sprouts and add to the bowl.
In a small bowl, mix the miso, tahini, Blue Manna, lion’s mane and oil. Pour into the large mixing bowl and massage everything together with your hands before serving.
Ensalada Mexicana
2 avocados
2 limes
1⁄2 pineapple
10g fresh coriander 40g celery
40g pumpkin seeds
1 teaspoon cumin
1⁄4 red onion
1 tablespoon dried coriander
This is very filling, pretty and sweet. I put this in a mould when I'm feeling too fancy.
Serves four. Keeps for two days when refrigerated in a sealed container.
Peel and stone the avocados and roughly mash them. Cut the core from the pineapple and cube it. Finely chop the celery and onion. Roughly chop the fresh coriander.
Put all these ingredients into a bowl, squeeze one of the limes on top and add the remaining herbs and spices. Cut the remaining lime into quarters and place them in the centre of the dish to serve.
Chilli con cacao
This is a really intense meal, adjust the cayenne content according to your taste! Serves 4. (This recipe is from my book, Naked Chocolate.)
2 cloves of garlic
2 ripe medium tomatoes
1 cup of basil, loosely packed
10 rosemary leaves
6 sundried tomatoes
Squeeze of lemon
1 heaped teaspoon of cayenne powder
4 Peruvian dried olives, soaked 30 minutes
2 tablespoons of chocolate powder
1/2 red pepper
1/2cup of dried mixed mushrooms
1/4 cup of olive oil
4 courgettes
Finely chop the garlic and rosemary. Dice the tomatoes and peppers. Slice the olives, and discard the stones. Add all the ingredients except the oil and courgettes to the food processor. If possible, crush the mushrooms in your hands before adding them. Process until the mixture is even and still chunky. Leave for 10 minutes for the mushrooms to expand and soak up some of the juice. Stir in the olive oil by hand.
Peel the courgettes and grate them. Pat with kitchen paper if they aren’t very dry. Divide them into four, and place them on a plate, using a round mould. Dent the top slightly so the chili can fit into it.
Top the courgettes with equal amounts of chili and serve. For a special treat, serve with Chocolate Tortillas (recipe in Naked Chocolate)!