• 4 eggs 

  • 1 punnet chopped cauliflower  

  • 2 Tbsp corn flour  

  • ½ Tbsp soy sauce  

  • 1 tsp sesame oil  

  • ¼ bunch spring onions  

  • 500ml vegetable stock  

  • ½ packet bean sprouts  

  • 4 Tbsp fried schallots  

  • ¼ bunch coriander  

  • 1 punnet shimeji mushroom  

  • 1 punnet shitake mushroom  

  • 1 packet marinated tofu  

  • 2 garlic cloves  

  • 1 knob ginger  



  1. Finely chop the spring onions, chop the garlic and ginger, slice the shiitake mushrooms, marinated tofu, and by hand tear apart the shimeji mushrooms, set aside. 

  2. In a medium sized pot on high heat, drizzle vegetable oil & sauté the garlic, ginger and spring onions for a couple of minutes until soft. Add the cauliflower rice, stock and one cup of water. Bring to the boil and then turn down to medium. 

  3. Mix together the corn flour and 2 tbsp of hot water, mix well making sure there are no lumps.  Add to the pot and mix well. Cook for 10 to 15 min until your congee thickens. Season with salt and pepper, sesame oil and soy sauce.  

  4. Meanwhile, in a small pot with boiling water cook the eggs for 7 mins and refresh in ice cold water, peel and set aside. 

  5. Quickly sauté the mushrooms and add to the pot.

  6. In a bowl, pour in your congee. Over the top, add the slices of marinated tofu and serve alongside the soft boiled eggs, coriander and bean sprouts.





  • 1 cauliflower head  

  • ½ bunch mint  

  • ½ bunch coriander  

  • ½ cup honey cashews  

  • ½ tsp turmeric  

  • 1 pomegranate  

  • 2 red onions  

  • lemon  

  • ¼ cup dried blueberries  

  • 2 tbsp pomegranate molasses 



  1. Preheat your oven to 220º

  2. Cut the cauliflower into florets, slice the onions into wedges and place them together with the cauliflower on a baking tray lined with baking paper. Season with salt, pepper and turmeric. Place into the oven, and roast for approx. 10- 15 mins until dark and lightly burnt. 

  3. Meanwhile, pick the coriander leaves and mint leaves. Wash and set aside.

  4. To create the dressing, mix the pomegranate molasses, lemon juice and olive oil. Set aside. 

  5. Remove the seeds from the pomegranate, place them into a salad bowl and mix with the honey cashews, mint leaves, coriander leaves and dry blueberries. 

  6. Remove cauliflower and onions from the oven and let cool to room temperature, mix with the rest of the ingredients and toss with the pomegranate molasses dressing.





  • 1 tub cauliflower rice  

  • 1 tsp zaatar  

  • 1 punnet baby cucumber  

  • 1 tin chick pea  

  • 1 bunch parsley  

  • 1 lemon  

  • 3 Chinese eggplant  

  • ¼ cup pistachios  

  • 1 1 ½ Tbsp tahini  

  • 1 Tbsp honey  

  • 2 Tbsp olive oil 

  • 1 lemon  


  1. Finely chop the parsley, slice the baby cucumber, drain the chick peas and slice the eggplant into 1cm pieces. 

  2. Season the lamb backstrap with salt and pepper and drizzle with olive oil. 

  3. In a hot frying pan on high heat, sear the lamb for 1 min at at time on each side for a total of 6min approx. until meat feels just firm. Remove from pan and let rest for 10min before slicing. 

  4. In the same frying pan drizzle olive oil and sear the eggplant slices for 2 mins on each side until golden brown and soft, set aside. 

  5. In a small mixing bowl, mix together the honey, tahini, olive oil and lemon.

  6. In a larger bowl mix together the chick peas, parsley, cucumber, eggplant, pistachios, cauliflower rice and za’atar spice mix. Toss well with the dressing, and serve with thin slices of lamb backstrap.