Sticky Coconut Cashews from Sprout Instagram

Crispy things make everything better

200g cashew nuts

1 heaped tbs sesame seeds

1 heaped tbs desiccated coconut

Handful raw coconut chips

Handful toasted coconut chips

1 tbs chilli flakes

1 tbs olive oil

2 tbs maple syrup

Big pinch salt

Preheat your oven to 180°C (350°F). Toss the cashew nuts with the olive oil, sesame seeds, and a generous pinch of salt.Line a baking tray with parchment paper and spread the mixture evenly. Roast for 6–8 minutes, or until lightly golden.Remove the tray from the oven and, while the cashews are still warm, add the remaining ingredients. Toss well to coat everything evenly and ensure it sticks together.Allow them to cool completely and then crunch away.

Serve over salads, rice bowls, curries or eat as a snack

MARINADE RECIPE FROM SPROUT INSTAGRAM

Miso maple marinade 2 tbs sunflower oil 2 tbs soya sauce or tamari 1 tbs rice wine vinegar 1 tbs white miso paste 1 tbs maple syrup 1 tsp cayenne pepper 2 cloves finely grated garlic

SIMPLE RECIPES FROM THEIR INSTAGRAM

tomato + bread salad from Saladology.

For the best results use the best ingredients!

300g really good tomatoes

4 tbs really good olive oil (+ extra if you like)

1 clove of garlic minced large

handful of basil

1 tbs red wine vinegar

1 tbs honey

½ red onion

1 lemon 200g stale bread 1 tin of anchovies

Blood orange & burratta

Serves 4 as a side or as a starter

3 oranges (I used a mix of regular and blood oranges, but you can use any kind)

1 ripe mango

1 red onion

200g ball of burrata cheese

small handful of Thai basil or regular basil leaves

For the black pepper vinaigrette

2 tablespoons extra virgin olive oil

juice of 1/2 lemon

Any remaining juice from the orange peels

1 tablespoon red wine vinegar

1 tablespoon runny honey

pinch of flaky sea salt

lots of freshly ground black pepper.

Slice off the top and bottom of the oranges,then peel the skin off with a sharp serrated knife, removing as much of the white pith as you can. Slice the oranges into rounds 1cm thick.2. Slice off the skin of the mango, then cut the flesh into evenly sized pieces, discarding the stone.3. Thinly slice the red onion into rounds and arrange on a serving platter together with the orange slices and mango pieces.4. To make the dressing, add all the ingredients to a small bowl, finishing with A LOT of black pepper – I like to add about 20 twists. Whisk together, then taste and adjust the seasoning.5. Break the burrata onto the platter,then add the basil followed by the dressing.