4 red peppers, cut in ½ with seeds removed
100ml olive oil
10g rosemary
10g thyme
2g crushed black pepper
20g Demerara sugar
6g Maldon sea salt
6 cloves of garlic, bashed
2g ground coriander
2g toasted cumin seeds
Cooked drained red peppers
1 x tin chickpeas
2g cayenne pepper
4g smoked paprika
3g toasted cumin seeds
1 red chilli, finely chopped with seeds removed
3 finely chopped garlic cloves
20ml lemon juice
8g salt
10g caster sugar
2g finely milled pepper
100ml olive oil
225g water
40g salt
140g granulated sugar
250g each of distilled and apple cider vinegar
3g whole coriander seeds
3g whole cumin seeds, light toasted and ground
12g yellow mustard seeds
4g smoked paprika
4g pasilla de Oxaca
1g ground chili de arbol
500g thinly sliced white cabbage less than 0.1mm
12g garlic cloves very thinly sliced short ways not length
100g thinly sliced red onions
100g sliced jalapeno peppers thinly sliced, rinse in cold water
3g nutritional dried yeast flakes
3g mustard powder
250g of mayo
10g chopped coriander
15g of thinly sliced spring onion
10g gochujang (Korean chilli paste)
12g barley miso
2g of salt
2g finely crushed black pepper
Mix altogether, add the miso & chilli paste.
1 large diced avocado
2 finely sliced spring onion
10g whole coriander leaf
Small pinch of dried chilli flakes
1 green jalapeño pepper, finely chopped
50ml of olive oil
20g lime juice
1 lime zest
2g sugar
6g salt
8-10 drops Tabasco
Add the lime juice to avocado, then add the rest of the ingredients and check the seasoning.
50g barley miso
100ml rice vinegar
50g honey
50g soya sauce
300ml veg oil
100g sesame oil
20ml fresh ginger juice
2 lime, zested
10g of toasted sesame seeds
50ml lime juice
Whisk altogether.
Cut the peppers in half lengthways and remove the seeds and stalk. Heat up a pan on medium heat with olive oil, add the peppers, garlic, rosemary sprigs, thyme, pepper and course sea salt. Cook this for 8-10 minutes until they are just beginning to soften. Add the sugar & spices, cook for another 2-3 minutes on a lower heat. Place the peppers into a bowl to cool covered with cling film – this will cause the peppers to steam and finish the cooking process. Remove the peppers from the bowl and drain well.
Place the chickpeas into the blender with the seasoning, sugar, garlic, spices, lemon juice, chilli and blend adding the olive oil. Finish adding the red pepper at the end, blend well and taste for seasoning and place into a piping bag.
Organic wild rice
Heat the oil to 220C as needs to be very hot for the rice to puff up. When you drop a few rice kernels at a time they will puff immediately and will also colour very quickly but be careful not to burn them. They will take 8-10 seconds to puff, remove & drain on paper towel, season with a little salt.
2 x peeled and trimmed kohlrabi, sliced thinly into discs on a mandolin.
Soak in boiling water for ten mins, drain and blend with some of the strained pickle liquid. Add back to rest of the pickle liquid.
Bring thepickle liquor to a simmer for 5 minutes, then turn off and add the cabbage, kohlrabi, sliced red onions, jalapeño & garlic.
140g tuna steak
Season the steak with salt & pepper, drizzle with olive oil, grill to medium rare, cooking on a hot grill for 2-3 minutes each side. Brush with the dressing above and let it rest for a minute.
ASSEMBLY
Large tbsp of red pepper hummus
1 tsp of rice puffs
1 large spoon of pickled cabbage & Kohlrabi
2 tsp of miso mayonnaise, mixed with the cabbage and 7-10 coriander leaves
40g of the diced, mixed avocado
Sprouting beans
20g extra miso mayo
1 leaf of floppy English lettuce
Place the red pepper hummus on the base, then the pickled cabbage and Kohlrabi with miso & coriander, then tuna steak, avocado and sprouting beans. On the top bun, spread with miso mayonnaise, the puffed rice stuck, then the lettuce leaf and close the lid.
4 red peppers, cut in ½ with seeds removed
100ml olive oil
10g rosemary
10g thyme
2g crushed black pepper
20g Demerara sugar
6g Maldon sea salt
6 cloves of garlic, bashed
2g ground coriander
2g toasted cumin seeds
Cooked drained red peppers
1 x tin chickpeas
2g cayenne pepper
4g smoked paprika
3g toasted cumin seeds
1 red chilli, finely chopped with seeds removed
3 finely chopped garlic cloves
20ml lemon juice
8g salt
10g caster sugar
2g finely milled pepper
100ml olive oil
225g water
40g salt
140g granulated sugar
250g each of distilled and apple cider vinegar
3g whole coriander seeds
3g whole cumin seeds, light toasted and ground
12g yellow mustard seeds
4g smoked paprika
4g pasilla de Oxaca
1g ground chili de arbol
500g thinly sliced white cabbage less than 0.1mm
12g garlic cloves very thinly sliced short ways not length
100g thinly sliced red onions
100g sliced jalapeno peppers thinly sliced, rinse in cold water
3g nutritional dried yeast flakes
3g mustard powder
250g of mayo
10g chopped coriander
15g of thinly sliced spring onion
10g gochujang (Korean chilli paste)
12g barley miso
2g of salt
2g finely crushed black pepper
Mix altogether, add the miso & chilli paste.
1 large diced avocado
2 finely sliced spring onion
10g whole coriander leaf
Small pinch of dried chilli flakes
1 green jalapeño pepper, finely chopped
50ml of olive oil
20g lime juice
1 lime zest
2g sugar
6g salt
8-10 drops Tabasco
Add the lime juice to avocado, then add the rest of the ingredients and check the seasoning.
50g barley miso
100ml rice vinegar
50g honey
50g soya sauce
300ml veg oil
100g sesame oil
20ml fresh ginger juice
2 lime, zested
10g of toasted sesame seeds
50ml lime juice
Whisk altogether.
Cut the peppers in half lengthways and remove the seeds and stalk. Heat up a pan on medium heat with olive oil, add the peppers, garlic, rosemary sprigs, thyme, pepper and course sea salt. Cook this for 8-10 minutes until they are just beginning to soften. Add the sugar & spices, cook for another 2-3 minutes on a lower heat. Place the peppers into a bowl to cool covered with cling film – this will cause the peppers to steam and finish the cooking process. Remove the peppers from the bowl and drain well.
Place the chickpeas into the blender with the seasoning, sugar, garlic, spices, lemon juice, chilli and blend adding the olive oil. Finish adding the red pepper at the end, blend well and taste for seasoning and place into a piping bag.
Organic wild rice
Heat the oil to 220C as needs to be very hot for the rice to puff up. When you drop a few rice kernels at a time they will puff immediately and will also colour very quickly but be careful not to burn them. They will take 8-10 seconds to puff, remove & drain on paper towel, season with a little salt.
2 x peeled and trimmed kohlrabi, sliced thinly into discs on a mandolin.
Soak in boiling water for ten mins, drain and blend with some of the strained pickle liquid. Add back to rest of the pickle liquid.
Bring thepickle liquor to a simmer for 5 minutes, then turn off and add the cabbage, kohlrabi, sliced red onions, jalapeño & garlic.
140g tuna steak
Season the steak with salt & pepper, drizzle with olive oil, grill to medium rare, cooking on a hot grill for 2-3 minutes each side. Brush with the dressing above and let it rest for a minute.
ASSEMBLY
Large tbsp of red pepper hummus
1 tsp of rice puffs
1 large spoon of pickled cabbage & Kohlrabi
2 tsp of miso mayonnaise, mixed with the cabbage and 7-10 coriander leaves
40g of the diced, mixed avocado
Sprouting beans
20g extra miso mayo
1 leaf of floppy English lettuce
Place the red pepper hummus on the base, then the pickled cabbage and Kohlrabi with miso & coriander, then tuna steak, avocado and sprouting beans. On the top bun, spread with miso mayonnaise, the puffed rice stuck, then the lettuce leaf and close the lid.
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