Bagel break

ACKEE SCRAMBLE AND SMOKY AUBERGINE BAGELS

INGREDIENTS

(Serves 4)

4 bagels, halved; 2 avocados, sliced; 1 quantity of Smoky Aubergine (see below); 4tbsp pumpkin seeds; 1tbsp finely snipped chives; handful of fresh coriander, chopped; 1 lime, cut into 4 wedges, to serve

For the smoky aubergine:

2 aubergines, sliced into quarters, lengthways; 1tsp sweet smoked paprika; 1tsp garlic granules; 1tbsp liquid smoke or soy sauce; 1tbsp soy sauce or coconut aminos; 1tsp vegan Worcestershire sauce; 2tbsp maple syrup; 2tbsp olive oil, plus extra for greasing; salt and black pepper

For the ackee scramble: 1tbsp vegetable oil; 1 onion, finely chopped; 2 spring onions, finely chopped; 3 garlic cloves, finely chopped; leaves from 2 thyme sprigs; 1tsp ground turmeric; 2 plum tomatoes, roughly chopped; 1 small fresh red chilli, deseeded and finely chopped; 1tbsp nutritional yeast; 1 x 540g tin of ackee, drained; 1tbsp fresh lime juice; Salt (or black salt) and black pepper

METHOD:

1. Preheat the oven to 180°C fan. First make the smoky aubergine. Line a baking sheet with baking paper. Finely slice aubergine lengthways into 2-3mm strips. Mix all the other ingredients in a bowl and season. Brush the aubergine with the marinade and bake on the sheet for 15 minutes. Remove from the oven, brush again with the marinade, and cook for 15 minutes. Once cooked, leave to cool.

2. Make the ackee scramble. Place the oil in a medium saucepan over a medium heat, add onion and spring onions and sauté for five minutes until soft, then add garlic, thyme, turmeric, tomatoes and chilli, season with pepper and sauté for a further five mins.

3. Sprinkle in the nutritional yeast and then add the ackee. Gently mix to coat the ackee then allow to heat through for four to five minutes. Ackee is fragile so don’t over-mix.

4. Remove from the heat, add lime juice and ½tsp of salt and mix in. Toast the bagel halves and place two on each plate.

5. Add ackee scramble to the bottom half of each bagel, along with slices of avocado and smoky aubergine, then sprinkle with pumpkin seeds, chives and coriander. Add the top bagel half and serve with half a lime to squeeze over.

INGREDIENTS (Serves 4)

1 ripe pineapple

2tbsp maple syrup 1tbsp ground cinnamon 1tbsp vegetable oil

For the salted caramel sauce:

240ml maple syrup 2tbsp vegan butter 60ml vegan cream

1-2 pinches of salt (to taste) To serve:

125g pecans, lightly crushed 4 scoops of vegan coconut ice cream

METHOD:

1. First make the salted caramel sauce. Pour the maple syrup into a non-stick saucepan set over a medium heat and bring to a gentle boil, then allow the syrup to bubble away for about 15 minutes. Stir occasionally with a wooden spoon to reduce the bubbles.

2. Add the butter and stir until it has completely melted. Whisking the sauce constantly, gradually add the cream until it has all been combined. Add the salt and mix in well, then pour the sauce into a jar or bowl and set aside to cool.

3. Meanwhile, place the pineapple on a chopping board on its side and, using a large sharp knife, slice off the base of the fruit and the green top – cutting through the pineapple 1-2cm from the base of the leaves. Stand the pineapple up and begin to carefully slice away the outer peel, cutting from top to bottom and following the contours of the pineapple. Lay the pineapple on its side and cut into 5cm slices. GRIDDLED CINNAMON PINEAPPLES WITH SALTED CARAMEL 4. Place the pineapple in a large bowl, then add the maple syrup and cinnamon and stir to coat the pineapple evenly. Leave to marinate for about 30 minutes.

5. Place a griddle pan (or a heavy-based frying pan) over a medium heat and add the vegetable oil. Add the pineapple slices and cook for about five minutes on each side or until heated through and lightly chargrilled.

6. Divide the griddled pineapples between plates and serve with a generous scoop of coconut ice cream, a drizzle of the salted caramel sauce and a sprinkling of crushed pecans.