Recipes

    • Vegan

    Ginger & Lime chilli chocolate trail mix

    by Charlotte Burdett
    Uses: Ginger & Lime Chilli Chocolate

    A tropical twist on a classic snack, combining crunchy nuts, chewy fruit and chunks of our Ginger & Lime Chilli Chocolate for the perfect sweet, spicy and zesty pick-me-up.

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    Ginger & Lime chilli chocolate trail mix
    • Vegan

    Vegan Chilli

    by Amrit Madhoo
    Uses: Dried Chipotle Chillies (Home Grown) Smoky Chipotle Sauce Hot Habanero Salsa

    All the flavour you want from a chilli, but completely vegan. Make the most of the fantastic range of dried chillies from The South Devon Chilli Farm to take your chilli to the next level.   Serves 4 Total Time: 1-2 Hours   Ingredients: 2 Dried Chipotle Chillies 1 Dried Ancho Poblano Chilli Chipotle Chilli Sauce Habanero Salsa 1 Tin Carlin Peas (or chickpeas) 1 Tin Fava Beans (use kidney beans if you like) 1 Tin Plum Tomatoes Fresh Coriander Cumin Seeds 1 Red Onion 1 Red Pepper 3 Garlic Cloves 2 Bay Leaves Lime Oil Salt Pepper   Method: Preheat the oven to 200˚C. To prepare a chilli paste, slice the tops off the chillies and remove the seeds. Toast the chillies in a dry hot pan for 1 minute, until they start to give off a nice aroma. Add the chillies to a container and cover with boiling water. Allow the chillies to soak for 20 minutes. Drain away ¾ of the water, add a pinch of salt, a small bunch of coriander and 1 plum tomato. Blend until smooth. Place the carlin peas/chickpeas on a baking paper lined baking tray, season with salt and roast for 15 minutes. Once finished, remove and mix in a drizzle of Chipotle Chilli Sauce. Finely chop the onion, pepper and garlic. Bring a large pot to a medium heat before adding in 1 tsp cumin seeds. Toast for a few minutes before adding a drizzle of oil, followed by the veg. Cook the veg for 10 minutes before adding in the bay leaves. Add the roasted peas to the pot before straining in the chilli paste. Mix well and cook for 10 minutes. Mash up the remaining tomatoes before adding to the chilli. Bring to a simmer and then add your beans. Continue to cook until you have the consistency you like. Loosen with a splash of water if needs be. Add in a squeeze of lime before seasoning to taste. Serve your chilli however you like. Here, we have spooned it over a baked potato and topped with crispy shallots, coriander and a good spoonful of Habanero Salsa.  

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    Vegan Chilli
    • Gluten Free
    • Vegan

    Baigan Choka

    by Amrit Madhoo

    A traditional favourite of family cooking in Trinidad, West Indies... Ingredients: 2 x Aubergine ("baigan" in Trinidadian patois) 2 cloves Garlic 1/2 white onion  3 x tablespoons vegetable oil 3 x Trinidad Pimento Seasoning Peppers 1/4 - 1/2 Orange Habanero chilli - optional Salt & pepper to taste  Preparation: Chargrill the aubergines (baigan) over an open flame - you can use a gas BBQ or even just the rings on a gas hob to achieve this. Grill, turning frequently, until the outside is fully charred and the inside is completely soft & juice starts to run out. This will take 15+ minutes. Quickly char the garlic cloves and leave to cool. Dice the onion, Pimentos, charred garlic (and Habanero if you want it spicy).  Saute this mixture in oil, adding the garlic half way to avoid burning, until everything is golden brown and soft.  Cut open the baigan and scrape out the insides. Mince them up - you can make it completely smooth, or leave some small chunks if you prefer. Add the sauteed mixture to the baigan puree.  Season to taste. Serve hot, with roti/naan/pita bread. 

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    Baigan Choka
    • Gluten Free
    • Vegan

    Tomato salsa

    by Joe Allen

    A classic tomato salsa Ingredients:2 spring onions, thinly sliced1 clove garlic, crushed2 large tomatoes, cut into small pieces1 tablespoon chopped green chillies (Jalapeno or Serrano)1 tablespoon freshly squeezed lime or lemon juice1 tablespoon olive oil1 small bunch fresh coriander, finely chopped Preparation:Mix ingredients in a bowl and chill before serving.

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    Tomato salsa
    • Gluten Free
    • Vegan

    Thai Cucumber Sauce

    by Joe Allen

    Ingredients:½ cucumber, peeled and sliced thinly2oz sugar250 ml boiling water120 ml wine vinegar1 tsp salt2 shallots, finely chopped2 fresh red chillies, finely chopped (hot chilli) Use less if you don't want too much heat. Preparation:Arrange the cucumber slices in a bowl. Dissolve the sugar in the water. Mix in the wine vinegar, salt, shallots and chillies. Pour over the cucumber, cover and chill.

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    Thai Cucumber Sauce