Vegan Chocolate Mousse 200 g dairy-free dark chocolate (at least 75% cocoa solids)

700 g silken tofu

160 g maple syrup

1 lime , zest of

1 tablespoon vanilla bean paste

1 tablespoon dark rum

1 large pinch of dried chilli flakes

1 large pinch of sea salt

1. Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium

heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the

chocolate, then allow to melt, stirring occasionally.

2. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel

and squeeze out the excess moisture into the bowl.

3. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt,

then blitz for 1 to 2 minutes, or until smooth.

4. Add the melted chocolate and pulse until silky and combined.

5. Divide the mixture between little bowls (to make it extra special, I like to use a mixture of

espresso cups and cute little glasses).

6. Pop in the fridge for 15 minutes to chill, then serve.

Macadamia Gado-Gado Gado-Gado is a traditional Indonesian mega salad. Food on Friday’s twist on this Far East healthy recipe with macadamia nut cheese, accompanied with the seasons freshest offering.

1. Blend nuts in thermomix with water until smooth.

2. Add the salt, lemon zest, rennet and olive oil for another 5 minutes. Season with pepper.

3. Cover a colander with muslin cloth and pour the nut mix into the cloth.

4. Tie the ends to make a ball.

5. Leave to drain in the fridge over a pan for 2 days or until the cheese is thick and mature in flavour.

6. Accompany the macadamia nut cheese with the season’s healthiest, freshest, crunchiest allotment veggies. Roast cauliflower florets? Chargrilled spring onions? Watercress? Beetroot puree? Wild garlic? Asparagus? Young carrots?

ROJAK Ingredients

1 large ripe mango

1 bunch of radishes

½ a cucumber

½ a ripe pineapple

125 g beansprouts

125 g baby spinach

350 g firm tofu

1 fresh red chilli

100 g unsalted peanuts

groundnut oil Dressing

2 limes

4 tablespoons extra virgin olive oil

1 tablespoon runny honey

1 teaspoon sambal oelek

1 tesapoon tamarind

1 teaspoon light brown sugar 1. For the dressing, combine the zest from 1 lime and all of the lime juice with the remaining dressing ingredients. Season to taste with sea salt and black pepper. Transfer to a jug and set aside. 2. Slice the cheeks from the mango and finely slice each one into lengths, removing the skin. Finely slice the radishes, then deseed and cut the cucumber into cubes. Peel the pineapple and cut into 1cm cubes. 3. Add it all to a bowl along with the beansprouts and spinach. 4. Cut the tofu into 2cm cubes. Finely slice the chilli. Toast the peanuts in a dry medium frying pan, then tip into a bowl. 5. Return the pan to a medium heat with a little oil and the tofu. Fry for about 10 minutes, or until deep golden on all sides. 6. Remove and leave to drain on kitchen paper, then scatter it on top of the fruit. Drizzle over the dressing and top with the toasted peanuts and a little red chilli.

Mushroom Mayonnaise 300ml of chickpea brine 1 litre of vegetable oil 1tbs Dijon mustard Maldon sea salt Freshly grounded black pepper 1 lemon 20ml of white wine vinegar

20g Porcini powder 3 drops of truffle oil 100g button mushrooms Put chickpea brine in a blender and mix on full speed for 2 minutes. Add the Porcini powder, truffle oil and button mushrooms and blend until smooth. Slowly drizzle all the oil into the brine until mayo is thick and glossy. Stir in the Dijon mustard and white wine

vinegar and then add the juice of the lemon to taste. Season with salt and pepper.