Roasted Corn Hummus


Tinned Sweetcorn 200g (or fresh if available)

Tinned Chickpeas 200g

Sesame Oil 30ml

Rapeseed Oil 30ml

Juice of ½ lemon

Crushed Garlic 2 cloves

Honey 1 Tablespoon

Turmeric 1 teaspoon

Cumin 1 teaspoon


  1. Drain sweetcorn and roast in the oven along with garlic and a drizzle of rapeseed oil.
  2. Once golden in colour, remove from the oven.
  3. In a blender, blend together along with the rest of the ingredients until smooth.
  4. Season with salt to taste. Store in the fridge. This should keep in the fridge for about one week.
  5. Serve alongside some crudite, with flatbread or add a dollop to curry or soup.

Butternut Squash and Coconut Soup with Chilli and Peanut Rayū


1 Butternut Squash cut into bite size pieces

2 cloves of garlic, crushed

1 onion sliced

1 sprig of thyme, chopped

4 sage leaves, chopped

1 tin coconut milk

1 red chilli, chopped

500ml vegetable stock

A generous spoon of Peanut Rayū per serving (I recommend using white mausu)


  1. In a large saucepan, add a drizzle of rapeseed oil and bring to a medium heat.
  2. Add garlic and onions and cook until translucent and starting to colour.
  3. Add butternut squash, chilli, thyme and sage and stir until combined.
  4. Add coconut milk and vegetable stock, bring to the boil, turn down the heat and simmer for 40 minutes or until a fork easily passes through the butternut squash.
  5. Blend the soup using a hand blender. Season with salt to taste.
  6. Serve with a generous spoon of chilli peanut rayū on top.

Vietnamese Spring Rolls



Circular Rice Paper Wrappers x 10

½ Cucumber cut into batons

1 Carrot, peeled and cut into batons

150g cooked prawns, diced

1 grapefruit, peeled and segmented

1 avocado, chopped and dressed with lime juice and salt

Coriander leaves (3 per roll)

Dipping Sauce:

1 Tablespoon Hot Sauce (I recommend Conbini Onsen Hot Sauce)

1 Tablespoon Honey

1 Tablespoon Soy Sauce

1 Tablespoon Chinese Black Vinegar (Balsamic works either)


  1. Clear some space on your counter and set up a shallow dish of water that a sheet of rice paper will fit into.
  2. Soak your rice paper for about 20 seconds or until it starts to soften. Don't leave it too long or it will break easily. Only soak one sheet at a time.
  3. Shake the excess water from the rice paper and place on a clean tea towel. This will be your folding station.
  4. Place a small amount of each ingredient in the center of the roll.
  5. Take the bottom of the rice paper roll and fold over the ingredients. Fold the left and right side over the center. Roll up tightly to the end of the paper.
  6. This can be a little messy at first but you'll get the hang of it. Repeat the process until all of your ingredients are used up.
  7. Store in the fridge on a damp cloth and cover with a damp cloth. They will be at their best if eaten within 24 hours.
  8. Combine all the dipping sauce ingredients in a small bowl. This can be stored in tupperware in the fridge.
  9. The rolls are best enjoyed cold and dipped in their dipping sauce!

Autumnal Grain Bowl


½ Cooked, short grain brown rice

1 Tablespoon Pesto

100g Shredded Roast Chicken

30g Blanched Kale

2 Spring onions, finely sliced

1 carrot, chopped and roasted

1 Tablespoon toasted seed mix (sesame seeds, sunflower seeds, pumpkin seeds)

Sesame and Miso dressing:

1 Teaspoon white miso paste

1 Tablespoon sesame oil

1 Tablespoon Honey

½ juice of a lemon

1 Teaspoon sesame seeds


  1. Mix pesto and rice together and place at the bottom of your bowl or lunchbox. This will be the foundation of your grain bowl.
  2. Arrange chicken, kale and carrot in the separate piles on top of your rice.
  3. Sprinkle sliced spring onion on top of the grain bowl.
  4. Combine the sesame and miso dressing ingredients in a separate bowl and transfer into a dressing bottle or small tupperware container.
  5. Finish the bowl with a drizzle of sesame and miso dressing and a sprinkle of toasted seed mix. Store in the fridge until lunchtime!