Lentil, herb & mush­room rolls


Ready in 1 hour | Makes 12 large rolls

3 sheets frozen flaky pas­try 1½ cups roughly chopped mush­rooms 1 onion, roughly chopped 2 cloves gar­lic, roughly chopped 3 Tbsp chopped fresh herbs (we used 1 Tbsp each rose­mary, thyme and pars­ley) 400g can lentils, drained (about 1¾ cups) ½ cup cashews 2 eggs, plus 1 beaten egg for egg wash 3 cups bread­crumbs 1½ cups grated cheese Hand­ful spinach or kale Black sesame seeds, for sprin­kling

1 Pre­heat oven to 190°C. Re­move pas­try sheets from freezer and cover with a damp tea towel.

2 Place mush­rooms, onion, gar­lic, herbs, lentils and cashews in a food pro­ces­sor. Break in the 2 eggs and blitz for a few min­utes un­til ev­ery­thing is finely chopped and egg is in­cor­po­rated.

3 Trans­fer mix­ture to a medium-sized bowl. Add bread­crumbs and cheese and stir through un­til com­bined. Di­vide mix­ture into 3 por­tions.

4 Place a pas­try sheet on a lightly floured bench, with a long edge near­est to you. Leave about 3-4cm of pas­try along this edge bare; just above it place 1 por­tion of mush­room mix­ture, form­ing it into a log shape run­ning the length of the pas­try.

5 Ar­range a few leaves of spinach or kale across the top of the fill­ing.

6 Trim 4cm of pas­try from the edge fur­thest from you (keep this piece to dec­o­rate the rolls) then brush a 2-3cm strip of egg wash along this top edge (to seal the roll to­gether).

7 Us­ing both hands, curl the edge clos­est to you over the fill­ing and roll up com­pletely to con­tain the fill­ing. Press along pas­try seam to make sure the egg wash sticks the pas­try to­gether. Cut roll into 4 large pieces (or smaller pieces if you wish). Re­peat process with re­main­ing sheets of pas­try and fill­ing. Trans­fer to a lined oven tray and space out evenly.

8 Dec­o­rate rolls with pas­try trim­mings if you wish and brush tops with egg wash. Sprin­kle with sesame seeds.

9 Bake for 25-30 min­utes or un­til golden. Serve with chut­ney or sauce.


> This fill­ing also makes great veg­e­tar­ian slider pat­ties. Place ta­ble­spoon­fuls of mix­ture into greased muf­fin tins and flat­ten so they are about 2cm thick. Bake for 15-20 min­utes at 190°C.

> Or turn this recipe into a veg­e­tar­ian meat­loaf by plac­ing the lentil mix­ture in a greased and lined loaf tin and bak­ing for 30-40 min­utes at 190°C.


Ready in 40 min­utes | Serves 4 | GF

3 cups popped pop­corn ½ cup cashews 1 cup wal­nuts 1 cup co­conut chips or shred­ded co­conut ½ cup pump­kin seeds ½ cup sun­flower seeds 1 tsp cin­na­mon ½ tsp mixed spice ½ tsp nut­meg 50g but­ter ½ cup pure maple syrup 1 tsp vanilla extract ¼ tsp bak­ing soda 1 cup dried fruit (we used mango, ba­nana and melon)

1 Pre­heat oven to 150°C. Line a large oven tray with bak­ing pa­per.

2 Thor­oughly mix to­gether the pop­corn, nuts, co­conut, seeds and spices, then spread evenly over the tray.

3 In a small saucepan over medium heat, gen­tly melt but­ter and maple syrup to­gether un­til bub­bling and turn­ing deep brown (about 5 min­utes).

4 Have a whisk at the ready. Re­move pan from heat, stir in vanilla and bak­ing soda and whisk vig­or­ously. Be warned: the mix­ture may fizz and bub­ble so take care.

5 Quickly pour hot maple liq­uid over pop­corn mix­ture and use a spoon or spat­ula to mix and coat as much of it as you can. Place tray in oven and bake for 20 min­utes, turn­ing oc­ca­sion­ally, un­til golden brown all over.

6 Re­move from oven. Once cooled, stir through the dried fruit. Store in an air­tight con­tainer.


> This scrog­gin can also be used as a de­li­cious crum­ble top­ping on un­sweet­ened yo­ghurt or pre­served fruit for break­fast or dessert.

Honey soy chicken drum­sticks

Ready in 35 min­utes plus mar­i­nat­ing time | Makes 10 | DF | GF

6 chicken drum­sticks, skin on 1 clove gar­lic, crushed 1 tsp fresh ginger, grated ½ tsp Chi­nese five spice ½ cup soy sauce* 2 Tbsp honey Sesame seeds, to gar­nish (op­tional)

1 Place drum­sticks in a medium-sized bak­ing dish and ar­range so they fit snugly side by side.

2 Com­bine the other in­gre­di­ents (ex­cept sesame) and pour over chicken. Cover and place in fridge to mar­i­nate for at least 2 hours or overnight.

3 When ready to cook, pre­heat the oven to 180°C. Bake drum­sticks for 20-25 min­utes, turn­ing once, un­til chicken juices run clear when meat is pierced with a skewer or knife tip.

4 Sprin­kle with sesame seeds be­fore serv­ing, if de­sired. These tasty drums are de­li­cious served hot or cold.


Honey soy chicken drum­sticks.

Lentil, herb & mush­room rolls.

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