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Fix and Fogg almond butter
This almond butter was one of the top 20 finalists in the Cuisine Artisan Awards 2018. Its sweet nuttiness with just a hint of salt makes it an excellent choice for both sweet and savoury dishes. I often add a dollop to berry or banana smoothies, I adore it on wholegrain toast topped with some avocado and lemon juice, or spread into the hollow of celery sticks (which always reminds me of school lunches).
Tofu with almond butter sauce
Gently fry 1 clove minced garlic with a 3cm piece of minced ginger until just cooked but uncoloured. Combine with ¼ cup almond butter, 1-2 teaspoons soy sauce and enough water to loosen. Toss cubes of firm tofu with seasoned cornflour, fry in a hot pan until crisp. Serve with rice and stir-fried vegetables.
Brioche French toast with almond butter & seasonal fruit
Soak day-old slices of brioche (or panettone if you have some) in a mix of beaten egg and milk and fry until golden. While warm, smear with almond butter and top with seasonal fruit such as strawberries, raspberries and stone fruit. Dust with icing sugar to serve.
CHILLED GREEN-GRAPE GAZPACHO
SERVES 4 AS A STARTER / PREPARATION 10 MINUTES PLUS CHILLING TIME
½ cup almond butter
½ cup day-old ciabatta, soaked
in water for 15 minutes 250ml iced water
2 cloves garlic
2 tablespoons extra virgin olive oil,
plus extra to serve
2 tablespoons sherry vinegar 200g green grapes, halved and
frozen for at least an hour
Put the almond butter, ciabatta and half the water into a blender and blitz until smooth. Mash the garlic with sea salt to a paste and add to the blender with the olive oil. Drizzle in enough water to make the mix the consistency of liquid cream. Add the sherry vinegar and salt to taste. Chill for at least 2 hours. Serve in small bowls or cups, scatter with the frozen grapes and drizzle with extra virgin olive oil.