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John Burton-Race

The globetrotting chef learnt his trade in South East Asia and has found home in Devon, by way France and the Middle East. Where did you last go on holiday? Every September I go to Crillon le Brave in Provence. The food at both of its restaurants is amazing and at Bistrot 40K all the ingredients...  Read More »

Fruity couscous with almond milk

SERVES 4 Ingredients 200 ml almond milk Pinch of cinnamon, ginger, vanilla, cardamom 3 tbsp. coco sugar 120g fine semolina 30g butter 5 figs 8 grapes halved 6 raspberries 5 almonds chopped 5 pistachios chopped 2 tablespoons cranberries Zest of one lemon Honey to drizzle Method Heat...  Read More »

Sweet potato, chickpea and dried fruit falafel

SERVES 8 Ingredients 200g sweet potato ½ onion 1 garlic clove 1 tbsp. olive oil 240g chickpeas, drained and rinsed 1 orange 10g raisins or cranberries 20g dates 50g chickpea flour 1 punch of salt 3 tbsp. chopped mint 3 tbsp. chopped parsley 25g almonds 25g hazelnuts To serve: 1 lettuce 1 tbsp....  Read More »

Bulgur wheat, tomato, feta and pomegranate salad

SERVES 4-6 Ingredients 250g wheat, rinsed 2 tomatoes ½ cucumber 4 tbsp. olive oil 2 tbsp. pomegranate molasses Pinch of salt 1 small brunch mint leaves – coarsely chopped 1 small brunch parsley leaves – coarsely chopped 150g chopped walnuts 200g feta cheese crumbled Seeds of 1 pomegranate Method Put...  Read More »

Lentil, mushroom, and cashew burgers

SERVES 6 Ingredients 150g dried green lentils, rinsed 5 garlic cloves, 1 whole and 4 crushed 2 tbsp. olive oil 2 red onions, finely chopped 1 tsp Lebanese 7 spice seasoning ½ tsp ground cumin ½ tsp ground coriander ½ tsp cayenne pepper 1 teaspoon za’atar 250g chopped mushrooms 2 tablespoons...  Read More »

Ratatouille with poached egg

SERVES 2 Ingredients 1 large onion, chopped 1 red pepper, deseeded and thinly sliced 2 garlic cloves, finely chopped 1 tbsp. chopped rosemary 1 aubergine – diced 2 courgettes – diced 400g chopped tomatoes 1 tbsp. balsamic vinegar 4 organic eggs Handful basil leaves Chopped chives 1...  Read More »

Avocado and peas dip

SERVES 4 Ingredients 2 ripe avocados 100g fresh or frozen peas 3 tbsp. tahini Juice of 1 lemon 1 garlic clove ½ tsp cumin seeds, toasted Salt and pepper 1 small brunch mint, plus extra to garnish Handful pine nuts, toasted Lebanese bread, toasted to serve Method Cook the peas...  Read More »

Sweet potato, dark chocolate and cinnamon cookies

SERVES 12-15 Ingredients 1 large sweet potato 1 tsp ground cinnamon 180g butter, softened, plus extra for greasing 200g soft light brown sugar 1 egg 150g dark chocolate, chopped 80g pecans, toasted and chopped 280g plain flour 1 tsp baking powder ½ tsp sea salt flakes Method Preheat...  Read More »