Buckinghamshire Advertiser - - FOOD AND DRINK -

sides into the sauce and put onto the bak­ing tray. Re­peat with all the slices. Pour the quar­ter cup of wa­ter onto the

tray with the aubergine. Put into the oven for 15 min­utes then turn the aubergine over. Put back into the oven for an­other 15 min­utes, un­til golden brown. Mix the tamari and wa­ter to­gether and

pour over the aubergine. To serve, sprin­kle with fresh co­rian­der

and chilli. 325g almond milk (or milk of your

choice) 1/2 grated ap­ple 1tsp cin­na­mon A hand­ful of pomegranate seeds 1tbsp sesame seeds Put the oats into a bowl and cover with the milk. Add the lemon, ap­ple and cin­na­mon and mix to­gether. Put into the fridge overnight. Gar­nish with the pomegranates and

seeds. 2tbsp vine­gar 1tbsp agave 2 cloves gar­lic 1 inch gin­ger 1/2 red chilli 2tbsp red shal­lot 1tbsp lemon­grass 1/2 lime Hand­ful of cashews Juli­enne the raw pa­paya and mango

and put into a bowl. Make the dress­ing by thinly chop­ping the shal­lot, lemon­grass, gin­ger, chilli, gar­lic and put into the bowl, and then add the vine­gar, agave and lime and mix to­gether. Pour the dress­ing over the top and

mix in the co­rian­der. Serve with a gar­nish of toasted


Roasted Asian Miso Aubergine

Pa­paya Salad with mango and cashew nuts

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