This soup is simple to make, yet is light, aromatic and elegant in taste.
When purchasing parsley roots, make sure not to confuse them with parsnips, which might be their siblings from the root family,
yet are not as nutty in flavour.



Melt the ghee in a saucepan and sweat the shallots for 3 minutes. Add the parsley root cubes and sweat for another 5 minutes, stirring occasionally. Pour the white wine, turn the heat up and cook for 1 minute. Add the coconut milk and the vegetable stock, bring to boil and cook for 20 minutes, until the parsley root cubes are soft.  

While the soup is cooking, heat the olive oil in a skillet. Add the chopped sage leaves, sprinkle with some salt and fry until they reach the consistency of crisps without burning them. Place them on a couple of sheets of kitchen paper to remove any excess oil.

When ready, remove the soup from the heat and mix with a blender. If the soup is too thick, add more water until you reach the desired consistency. Season to taste. You can pass the soup through a sieve if you like, which will make the soup rich in taste, but light in texture.

Pour the soup into four bowls. Drizzle each soup with drops of olive oil. Decorate with the sage crisps and sprinkled grated nutmeg.

Serves: 4


1 tbsp ghee
4 shallots, finely chopped
4 parsley roots, peeled and cubed
100 ml white wine
200 ml coconut milk
750 ml vegetable stock
2 tbsp olive oil
1 bunch sage leaves, roughly chopped
Salt and pepper, to taste
Nutmeg, for topping




Let’s celebrate the arrival of spring with a bunch of little lemony meringue pies!
They are light, bright, and fresh, big enough to soothe that sweet tooth, yet small enough to relish your indulgence to the fullest.
The black tea imbues the crust with character and the lemon curd is…a sweet and tangy slice of heaven, frankly.
Meringue is known for containing egg whites, this recipe however uses aquafaba, the liquid from canned chickpeas,
to create a silky, foamy and delicious meringue topping as well as the desired perfect swirls.
Bon appétit!


Combine the flours, starch, lemon zest, icing sugar and salt in a large bowl. Add the melted coconut oil and mix well with your hands. Add the black tea. Gently combine all the ingredients into a dough. Wrap in some cling film and chill in the fridge for 30 minutes.

Remove the dough from the fridge and divide it into 8 equal portions. Gently line the inside of each ramekin with the dough by pressing it, in order to achieve an even consistency. Trim the excess pastry with a sharp knife.

Pierce the bottom of the ramekins a few times with a fork, put them into the fridge and allow to chill for about an hour.

Preheat the oven to 175° C  45 min into the pastry chilling time. Line the pastry cases with sheets of baking paper and fill them with rice. Bake for 20 min. Remove the rice and allow the pastry to to cool down completely before filling (the rice will ensure that the pastry does not rise).

Pour the lemon juice, the coconut oil and elderflower syrup into a small pot. Turn the heat onto low and stir continuously in order to prevent the mixture from over-heating.
In another bowl mix the corn starch and the cashew milk removing any lumps, add this to the warm lemon curd mixture. Gently bring to a boil whilst stirring. Allow to bubble for two minutes in order to thicken (the mixture will thicken further as it cools down).

MERINGUE (whip it just before you are ready to assemble the pies):
In a large bowl beat the chickpea water until you get stiff pecks.
To test if whipped chickpea water is ready, gently turn the bowl upside down. You can begin to add 5 tsp elderflower syrup and the icing sugar once the mixture is firm enough and doesn’t slide down. Otherwise, keep on whipping until the mixture stays in the bowl when tilted. The mixture should turn as beautifully sticky and glossy as an egg-based meringue.

Fill the cooled pastry cases with a generous amount of cooled lemon curd.
Pipe meringue on top using a piping bag or a clean ziplock bag by snipping a corner.
Toast the meringues under a hot oven grill. It will only take about 2 minutes but watch the pies like a hawk as they can go from light brown to burnt in seconds! They may also need rotating after a minute if your oven burns a bit hotter at the back. Alternatively you can use a blow torch, if you own one.

Let the pies sit for at least an hour in order for them to set.

Makes eight 7cm-sized pie ramekins.

For the crust:

60g corn flour
60g coconut flour
30g corn starch
2 tbsp icing sugar
Zest of half a lemon
Pinch of salt
60ml coconut oil, melted
50ml strong black tea

For the lemon curd:

150ml lemon juice
5 tbsp elderflower syrup
1 tbsp coconut oil
200ml cashew milk
40g corn starch

For the meringue:

120ml chickpea brine
80 g icing sugar
4 tsp elderflower syrup

The wonderful plate is handmade by Icelandic artist Sigríður Helga Olgeirsdóttir



This recipe is reunion of a super grain and a super vegetable, yet is elegant enough to make a supper feel special.
It’s an ideal dish for those evenings when you want to eat well yet also have better things to do,
like booking the ticket to that wonderful gig that is on next Thursday.

Serves 4

Heat up the vegetable stock in a pan and bring to boil. Add the quinoa and the bay leaves and cook for 15 minutes. Remove the bay leaves when done.

Heat the coconut oil in a skillet and sauté the onion until transparent, about 7-10 minutes. Add the garlic and sweat for 3 minutes. Pour the wine and the stock. Stir and simmer for 3 minutes. Add the grated celeriac and the chilli flakes. Mix well and cook for 20 minutes, stirring occasionally.

Add the quinoa as well as the Pecorino Romano. Mix well and season to taste.

To serve, place the quinoa risotto into bowls. Drizzle with truffle oil and sprinkle with Pecorino Romano, parsley and hazelnuts.

1l  + 200 ml vegetable stock
250 g red and white quinoa
2 bay leaves
1 tbsp coconut oil
2 onions, finely chopped
3 garlic cloves, finely chopped
200 ml white wine
1 medium celeriac, peeled and grated
1 tsp chilli flakes
Drizzle of truffle oil
1 handful of Pecorino Romano + some for topping
1 handful of flat parsley leaves, finely chopped
1 handful of hazelnuts, toasted, de-skinned and coarsely chopped
Salt and pepper, to taste



Kumquats, kum.. what? Exactly what we thought every time we walked past these little citrusy gems until we decided to have a closer culinary look
at these head-spinning vitamin and calcium bombs.
As it's the case with poems, books and Bob Dylan songs, we couldn't pick a favorite and chose to suggest two spice pairings instead.
Both combinations balance the tanginess of the kumquats and bring out flavours of the rather heavenly kind.
Oh yes, the cakes happen to be vegan and gluten free too, just saying.


Preheat the oven to 180 °C.

Heat up a skillet. Toast the walnuts until golden brown and fragrant. Allow to cool down and grind them.
Add the agave syrup and the coconut oil and mix well. Place the mixture into a cake tin lined with parchment paper and press firmly until it becomes an even cake base. Place the cake tin in the oven and bake for 5 minutes.
Remove the tin from the oven and allow to rest.
Add 8 star anise pods (or 10 cardamon pods) to 500 ml cashew milk.
Heat the milk slowly and let it simmer for 10 minutes on low, so the spices can infuse the milk. Turn down the heat and remove the spices.
Add the cornstarch, the vanilla extract and the agave syrup to the remaining 300 ml of cashew milk.
Mix well until smooth and lump-free. Slowly pour the mixture into the hot cashew milk and stir until it thickens and reaches the consistency of a creamy pudding.
Add the coconut oil, mix well and pour the cream on top of the walnut crust.
Allow the cake to cool down, then place it in the fridge for 3 hours.
Carefully remove the cake from the tin with the help of a knife.
Mix the sliced kumquats with the agave syrup in a pot and simmer for 10 minutes.
Allow to cool down, then arrange the kumquat circles on the cake.

To be enjoyed without moderation.

For a 18 cm cake tin

150 g walnuts 1 tbsp agave syrup
1 tbsp coconut oil
800 ml cashew milk (500 ml for the first mix, 300 ml for the second)
8 star anise pods (or 10 green cardamon pods)
3 tbs agave syrup
juice of 1/2 lemon
3 drops pure vanilla extract
90 g corn starch
1 tsp coconut oil
10 kumquats
2 tbs agave syrup