160ml soy sauce
15g sugar
1 large tsp toasted sesame seeds
2 cloves garlic, finely chopped
15g ginger, finely chopped
80ml toasted sesame oil
100ml vegetable oil
50ml rice wine vinegar
150ml mirin
600g tenderstem broccoli
2 litres water
24g salt
Ice water (for cooling)
250g cashews
40g sun-dried tomatoes (soaked in warm water for 15 mins, then finely chopped)
20g nutritional yeast flakes
6g miso
15ml cider vinegar
3g Maldon salt
1g smoked paprika
1g yellow mustard powder
100g coconut oil (softened, not melted)
2 probiotic capsules (contents only)
1g turmeric powder
400g prepared kale leaves, trimmed of stalks and any damaged pieces, washed and cleaned.
Approx. 150g will be served raw, finely julienned.
150g cashew nuts
15g lime juice
1 tsp dried yeast flakes
3 dates, finely chopped
2 cloves garlic, finely chopped
4g harissa paste
Large pinch of chilli flakes
2g smoked paprika
100g water
3g salt (to taste)
200g Shitake mushrooms
50ml toasted sesame oil
120ml vegetable oil
30g runny honey
80g rice vinegar
80ml soy sauce
Small nugget of finely chopped ginger
2 cloves garlic, finely chopped
2g salt
8 turns of black pepper
Finely sliced raw kale
Cooked kale
Extra kale salad leaves or cos lettuce
Cooked shitake mushrooms
Cashew cheese balls, cut in half (if made)
Broccoli florets & stems
80g raw mangetout, finely sliced (chiffonade)
8g kale sprouts
Soy dressing
Handful of coriander leaves
In a pan over low–medium heat, gently fry the ginger and garlic in a little vegetable oil for 2–4 minutes until just softened.
Add the soy sauce, sugar, and mirin, then bring to a simmer and cook for 15 minutes.
Remove from the heat and allow to cool to room temperature.
Stir in the sesame oil, vegetable oil, rice vinegar, and toasted sesame seeds.
Trim the broccoli: slice the long stalks thinly lengthways and cut the florets into neat 2cm pieces, each with a small stalk attached.
Bring 2 litres of water and 24g salt to a boil in a large pan.
Add the florets and blanch for 1 minute 30 seconds to retain their crispness.
Immediately transfer to iced water and leave for 2–3 minutes to cool.
Blanch the sliced stalks separately for 30 seconds, then refresh in iced water.
Drain all broccoli in a colander and dry on a kitchen towel.
Soak the cashews in water overnight in the fridge. Drain and rinse well.
Soften the coconut oil (do not melt).
Add all ingredients to a kitchen blender and blitz on high speed until completely smooth.
Transfer the mixture to a container and chill overnight to set.
Scoop into 8g portions and roll into balls.
Once firm, roll the balls in a mix of equal parts: toasted sesame seeds, flaked almonds, crushed pumpkin seeds, and a little black pepper to evenly coat.
Ensure all kale is properly trimmed.
Bring 2 litres of water and 24g salt to a boil in a large pan.
Add the kale and blanch for 1 minute only, to retain its crispness.
Immediately transfer to iced water and leave to cool for 2–3 minutes.
Drain in a colander and dry on a kitchen towel.
Combine all ingredients in a blender.
Blend on high speed until very smooth, forming a creamy purée.
Use to coat the leaves in the salad.
Heat a large sauté pan. Once hot, add the vegetable oil followed by the mushrooms.
Do not stir for 3–4 minutes to allow the mushrooms to colour.
Season with salt and black pepper, then cook until golden all over.
Turn the heat down, add the ginger and garlic, and cook for 2 minutes.
Add the honey and caramelise gently, being careful not to burn.
After 2 minutes, add the soy sauce and rice vinegar.
Reduce the liquid until the mushrooms are nicely glazed.
Remove from the heat and allow to cool.
Dress the broccoli florets and stems in half of the cashew dressing.
Dress the kale (both raw and cooked), lettuce, mangetout, and kale sprouts with the soy dressing. Taste and adjust seasoning.
On the plate, layer the ingredients in a neat pile—interleaving the dressed salad, shitake mushrooms, broccoli, and halved cashew cheese balls.
Garnish with the whole coriander leaves.
160ml soy sauce
15g sugar
1 large tsp toasted sesame seeds
2 cloves garlic, finely chopped
15g ginger, finely chopped
80ml toasted sesame oil
100ml vegetable oil
50ml rice wine vinegar
150ml mirin
600g tenderstem broccoli
2 litres water
24g salt
Ice water (for cooling)
250g cashews
40g sun-dried tomatoes (soaked in warm water for 15 mins, then finely chopped)
20g nutritional yeast flakes
6g miso
15ml cider vinegar
3g Maldon salt
1g smoked paprika
1g yellow mustard powder
100g coconut oil (softened, not melted)
2 probiotic capsules (contents only)
1g turmeric powder
400g prepared kale leaves, trimmed of stalks and any damaged pieces, washed and cleaned.
Approx. 150g will be served raw, finely julienned.
150g cashew nuts
15g lime juice
1 tsp dried yeast flakes
3 dates, finely chopped
2 cloves garlic, finely chopped
4g harissa paste
Large pinch of chilli flakes
2g smoked paprika
100g water
3g salt (to taste)
200g Shitake mushrooms
50ml toasted sesame oil
120ml vegetable oil
30g runny honey
80g rice vinegar
80ml soy sauce
Small nugget of finely chopped ginger
2 cloves garlic, finely chopped
2g salt
8 turns of black pepper
Finely sliced raw kale
Cooked kale
Extra kale salad leaves or cos lettuce
Cooked shitake mushrooms
Cashew cheese balls, cut in half (if made)
Broccoli florets & stems
80g raw mangetout, finely sliced (chiffonade)
8g kale sprouts
Soy dressing
Handful of coriander leaves
In a pan over low–medium heat, gently fry the ginger and garlic in a little vegetable oil for 2–4 minutes until just softened.
Add the soy sauce, sugar, and mirin, then bring to a simmer and cook for 15 minutes.
Remove from the heat and allow to cool to room temperature.
Stir in the sesame oil, vegetable oil, rice vinegar, and toasted sesame seeds.
Trim the broccoli: slice the long stalks thinly lengthways and cut the florets into neat 2cm pieces, each with a small stalk attached.
Bring 2 litres of water and 24g salt to a boil in a large pan.
Add the florets and blanch for 1 minute 30 seconds to retain their crispness.
Immediately transfer to iced water and leave for 2–3 minutes to cool.
Blanch the sliced stalks separately for 30 seconds, then refresh in iced water.
Drain all broccoli in a colander and dry on a kitchen towel.
Soak the cashews in water overnight in the fridge. Drain and rinse well.
Soften the coconut oil (do not melt).
Add all ingredients to a kitchen blender and blitz on high speed until completely smooth.
Transfer the mixture to a container and chill overnight to set.
Scoop into 8g portions and roll into balls.
Once firm, roll the balls in a mix of equal parts: toasted sesame seeds, flaked almonds, crushed pumpkin seeds, and a little black pepper to evenly coat.
Ensure all kale is properly trimmed.
Bring 2 litres of water and 24g salt to a boil in a large pan.
Add the kale and blanch for 1 minute only, to retain its crispness.
Immediately transfer to iced water and leave to cool for 2–3 minutes.
Drain in a colander and dry on a kitchen towel.
Combine all ingredients in a blender.
Blend on high speed until very smooth, forming a creamy purée.
Use to coat the leaves in the salad.
Heat a large sauté pan. Once hot, add the vegetable oil followed by the mushrooms.
Do not stir for 3–4 minutes to allow the mushrooms to colour.
Season with salt and black pepper, then cook until golden all over.
Turn the heat down, add the ginger and garlic, and cook for 2 minutes.
Add the honey and caramelise gently, being careful not to burn.
After 2 minutes, add the soy sauce and rice vinegar.
Reduce the liquid until the mushrooms are nicely glazed.
Remove from the heat and allow to cool.
Dress the broccoli florets and stems in half of the cashew dressing.
Dress the kale (both raw and cooked), lettuce, mangetout, and kale sprouts with the soy dressing. Taste and adjust seasoning.
On the plate, layer the ingredients in a neat pile—interleaving the dressed salad, shitake mushrooms, broccoli, and halved cashew cheese balls.
Garnish with the whole coriander leaves.
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