Stewed rhubarb with orange and rosewater yoghurt jar

OMFG  I’ve been having way too much fun this week making the prettiest breakfasts. It turns out the bowl is a thing of the past and breakfast in a cute jar in colourful layers really is just so much more incredibly fancy. This is the kind of thing you see on Instagram and think who on earth has time in the morning, or the motivation to layer up all their fruit and yoghurt and make patterns on the top etc. Well this week I was THAT person. And you can be too with extremely little effort!

Rhubarb yoghurt
rhubarb yoghurt
Feeds 4-5 people or 1 weeks worth of breakfast fun
 
500g Rhubarb or any other stewed fruit that’s in season, plums amazing too
2 x oranges juiced
2 tbsp rosewater
3 tbsp honey
 
Nutty layer
3 handfuls of nuts, I used almonds and walnut but any will do
5 dates
 
Greek yoghurt or coconut yoghurt
 
Additional toppings, sliced banana, chia seeds, grounds LSA, coconut chips, runny honey, cacao nibs

Start with the stewed rhubarb, chop it up roughly into a wide saucepan and add the orange juice, rosewater and honey and simmer on a low heat until soft and broken down. Taste it for sweetness, sometimes it can taste tart so just add more honey. It should take about 15-20 minutes.

While thats cooking, add the nuts to a food processor and pulse until chunky, add the dates and pulse until combined.

Voila, now all you need to do is make pretty alternate layers with the yoghurt, rhubarb, nutty layer in a pretty jar or glass. And chuck on some mega amazing extra toppings just to add to the show off factor.

 

A small confession and Asian inspired chicken meatballs with cucumber and chilli dipping sauce

IMG_9771

Wow it’s been a stupidly long time since I last posted anything and I have been feeling incredibly guilty. My sister had been abusing me for months and friends hounding me for more recipes and stupid stories. So here I am, tail between my legs and boy oh boy has a lot happened!

Well firstly me and my man made the extremely adult move and bought a house! We are crazy happy despite moving into the cat hair infested home sporting walls from a bad acid trip, purple walls…wait, two tone purple walls, fluorescent greens, bright blues, strobe lighting, I think you probably get the picture! Now, well without blowing my own or Jase’s trumpet…wait that came out wrong, I’m blushing…. we are rocking this whole house renovation business. I have taken on the role as best painter in the world, Jase plays with a drill and I get distracted picturing Channing Tatum from the new Magic Mike film and end up dribbling paint all over the carpet. No big deal as the carpet smells like cats and the stuff that made it to the walls look fabulous. There is a lot of my handiwork that can’t be seen too as I decided to try my hand at electrics pulling off all the ugly lights from the walls and hacking at the wires with my kitchen scissors. Surprisingly I didn’t electrocute myself, Bravo!

I also travelled to South America to meet Jase after he finished a shoot for North Face doing silly things like skiing, hiking and growing a beard, all above 5000m, sometimes I think he’s mad. Anyway I intend to write some blurb on that soon so I’ll save you from thinking jeez this girl has got the verbal poops.

Oh wait there’s more …the actual coming out! Right the big reveal. Well it turns out I’ve been living a lie. Well not entirely – I did truly give the whole Vegetarian, Paleo, Vegan, every fad you can imagine a good shot over the last few years. But at the end of the day it turns out, I love bacon! And not just bacon but all meat…especially steak, bread, cheese, pasta, pizza…the lot. Gosh a giant weight has been lifted. There’s nothing like starting a healthy food blog trying to use alternatives for absolutely everything and then turning full circle. It was a gradual process since moving to New Zealand, not being helped by living with a boy who wants bacon, cheese and sriracha on bloody everything! Why does that stuff smell so damn good? However, the main thing is that my tummy (which was the reason I started all this) has decided to chill out. This has led me to behave more frivolously with my food choices, I have exciting mornings where I eat a croissant and then wait to see what happens, can you imagine the fun?! My tummy was the entire motivation to explore the wonderful vegan, gluten free world and it was a crazy discovery and I learnt stupid amounts from so many super cool blogs, and maybe that’s the reason my stomach no longer inflates like a giant balloon after everything I eat.

Just to be clear I’m still going to be posting healthy recipes to make at home, I’m not just vegging out on the sofa eating Mac n cheese, I will be spiralizing courgettes to go with my bolognaise and I haven’t turned to the mega dark side, I’m still not going to touch white sugar, I mean come on ewwww – that would be too far!

So welcome to the new blog, still healthy, just more normal and stuff!

Asian inspired chicken balls with cucumber and chilli dipping sauce

Thai chicken balls

asian chicken meatballs

Dipping sauce
 2 tbsp soy sauce
½ lime juiced
½ tsp finely chopped chilli
½ tsp finely grated ginger
1 tsp sesame oil
1 tsp organic unrefined brown sugar
5 tbsp rice wine vinegar
½ tsp fish sauce
2 tbsp finely chopped cucumber
 
Chicken meatballs
1 shallot
1 small fresh chilli, 
1 ½ tbsp minced ginger
2 cloves garlic
2 spring onions
4 lime leaves
 
2 chicken breasts
1 lime zested and half juiced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp rice vinegar
 
Salad
1 carrot
½ cucumber
Handful of bean sprouts
half a lime to squeeze over

First make the dipping sauce. Mix all the ingredients together in a bowl. Done!

For the meatballs, put the first lot of ingredients into a food processor…basically not the chicken and sauces. Whizz up until finely chopped then add the chicken, soy etc and a big pinch of salt. Pulse until all of it’s all mixed up.

Put a large non-stick frying pan on medium heat and drizzle a little sesame oil in. Now get your hands all covered in raw chicken and make some small balls to cook in the frying pan. When frying wait until they are nice and caramelised before turning. Check they are cooked by chopping one in half and if your nervous or eating them later just sear them in the pan on high heat and pop them in the oven for 10 minutes.

For the salad using a potato peeler make ribbons from the carrot and cucumber and mix with the sprouts. Serve with half a lime to squeeze over.

Serving ideas, either scrap the salad and serve them like extremely fancy nibbles at one of your raving parties, or serve all together and pour the dipping sauce over the salad. OR if your feeding a gang add some coconut rice to the mix and you’ve got yourself a pretty mean spread.

Photos by me

Sundried tomato, veggie lasagne with rosemary cashew cream cheese

Veggie lasangna with cashew cheese

Last week I managed to persuade my whole house to participate in a detox week…well 5 days because some of us had parties at the weekend and none of us have the will power to arrive at a party and dance away with a soda in hand. So we gave up sugar, coffee, dairy, all grains/legumes, alcohol and any non grass fed animals. It all seems to be going well apart from the coffee heads and Jase got pissed because all he wanted was bacon. I made this vegetable lasagne one night because I haven’t done much experimenting with cashew cheese and I was keen to find out what the hype was about and whether I was going to turn my nose up…I am a big fan of le fromage you see. Well it was actually really good and when smeared all over a lasagne it did trick you into thinking you were eating a cheesy béchamel.

The detox week went pretty well until on Friday night I got a little overexcited about partying with my buddy Anna because Jase was out of town. I decided it would be a super idea to skateboard to town in a floor length kimono, handbag on my arm, hmmm this is already sounding quite ridiculous and I didn’t even mention that my penny board is bright pink. It didn’t take long for the first injury…you see town is downhill so you get some speed up and then you out of control, so I slowed myself down by grabbing onto a rose bush….what a clever dick! That was the first bloody incident. Then we went to a Mexican party at Anna’s friends, drank margaritas, ate tacos and had a swell time. Then hey, next good idea, lets skate home. Skating uphill went ok, then we got to our road which is unfortunately for me a natural bowl. So before I knew it I had decided to bomb the hill from the top, kimono flowing in the wind a bit like a super hero cape, it was awesome I was going really fast but then the speed wobbles hit. I had one of those slow motion moments when your like hmmm this is going to end with my face on the pavement. So smash, I tarmac planted at about 30 k/ph, I think head first because I still have a giant egg on my head, and grazes all down the side of body, and a lovely one on my forehead too. So lesson learnt….don’t drink margaritas and skate, and also, get better at skating! Anyway Jase now thinks I am a badass with all the tough stickers all over my body so I’m feeling pretty cool.

all4

Veggie lasagna with cashew cheeseCashew cheese

1 cup cashews (soaked for 2-4 hours)
1 tbsp lemon juice
1 tbsp and ½ tsp nutritional yeast
2 slices of a shallot (roughly a tsp chopped)
¼ cup water
sea salt (needs quite a few big pinches) pepper and dried rosemary or any other herbs you fancy

Tomato sauce

1 shallot finely sliced
2 big garlic cloves sliced
1 sprig of rosemary with the leaves taken off
2-3 tbsp olive oil
4 medium tomatoes roughly chopped
½ cup sundried tomatoes
1 tbsp apple cider vinegar
handful of basil leaves

Vegetables

4 small courgettes, sliced thinly lengthways
1 red pepper cut into about 3 big pieces around the core
2 big handfuls of spinach
 

First soak the cashews for 2-4 hours in cold water.

If using actual dried sundried tomatoes soak them too in boiling water for about an hour.

You can get started on the courgettes by slicing them lengthways into thin strips and grilling them, I used the bbq but a griddle pan on a high heat or the oven will do fine too. Drizzle them in a little olive oil and grill until they are soft and have some charred lines. Do the same with the red pepper.

Wilt the spinach in a big frying pan with a little olive oil and some seasoning and set aside.

For the tomato sauce, on a medium heat fry the shallot and rosemary until soft, then add the sliced garlic followed by the chopped tomatoes. Cook until the tomatoes have softened and some start to fall apart. Blend with the sundried tomatoes, basil, apple cider vinegar until smooth…oh and add some seasoning.

Now you can start assembling the lasagne. Spoon a bit of the tomato sauce on the bottom of your dish and spread it evenly. Then layer over the courgette, a teeny bit more tomato sauce, the wilted spinach and grilled sliced peppers. Finish with the remaining tomato sauce, a sprinkle of extra sundried tomatoes and some dried rosemary.

Heat it up in the oven at 180˚C for about 30 minutes until hot

While it’s in the oven you can make the cashew cheese. Drain the cashews and give them a rinse with cold water then put all the ingredients in a food processor, they normally have a smaller bowl bit for when you are doing small quantities. Pulse away until it goes really smooth, mine took ages so I just left it going for a few minutes so don’t panic it will get smooth eventually.

Check it for seasoning, it does need quite a lot of salt and you can keep adding more dried herbs and yeast to make it taste cheesier. If you wan’t it runnier just add a splash more water etc.

When the lasagne is hot, spoon over the cashew cheese layer and serve away for totally fake cheesy goodness!

Photos Jase Hancox, Colab Creative

 

Spring pea, courgette, lemon and avocado soup

Spring soup 4

Spring soup 3

This is a late post because last week was my birthday and I got distracted and taken on adventures in the South Island. And what a fabulous birthday it was, my first ever hot one and I spent all day in my shorty dungarees which was ace. We started off the day in Christchurch and went to the Farmers market in Deans bush, ate ice cream and then road tripped down to Akaroa. Akaroa is a cute little French village on the East coast, there are actually french people there, I felt oh so european again which was super, and we played Petanque, for hours and I beat Jase lots and then I got stung by a bee.

So the most exciting part about Akaroa is that they have penguins!!! And Dolphins!!! So we went on a dolphin, penguin hunting mission and 4WD through the rain and fog, yes New Zealand is funny and you can go from hot summer to cold rainy winter in a flash. We went adventuring in this huge bay and then found all these penguin boxes and figured they came up there to sleep at night but it turns out all the Mumma penguins were in the boxes sitting on the babies. We met the farmer who looked after them and he lifted the box and let us have a look and shit they were cute, totally black and about the same size as my hand, and they were yellow eyed penguins which are extremely rare…score! We didn’t find any dolphins but we did find a seal so I was happy. Then we drank bubbles in party hats and went to The Little Bistro, a cute little restaurant in Akaroa and had a hearty 3 courses and a bottle of red by which point I was a little bit cross eyed and giggly…yay for birthdays!

I was cooking for a detox group last week and I made a really delicious soup with cauliflower, cashews and avocado and it was all creamy and amazing so here is my version using some Spring veggies and herbs.

Spring soup

 

Serves 6

1 big tbsp coconut oil
1 onion, sliced
4 garlic cloves, chopped up small
½ cup cashews
8 cups of water
4 medium courgettes, grated
3 cups of frozen peas
 
1 avocado
1 lemon zested and half juiced
handful of mint, parsley, basil
sea salt and pepper

In a big saucepan melt the coconut oil on a medium heat, then add the onions and cook until they are soft and transparent. Add the garlic and stir for a few minutes making sure it doesn’t brown. Add the water and cashews and simmer for 15 minutes.

Put the grated courgette and peas into the pan and let it bubble away until the peas are cooked, normally around 5-10 minutes.

You can now blend it all, maybe wait until it’s cooled down a bit just in case your blender melts but most are heat proof.

Blend it up with the avocado, lemon zest, juice, herbs and salt and pepper. Don’t be shy with the salt it does need quite a bit!

Blend until it’s silky smooth and serve with a drizzle of good olive oil and it’s good with some parmesan, and if your not a veggie some crispy bacon would be amazing!

Chocolate ganache tart

IMG_3120 I have finally made it to the last leg of my journey back to New Zealand!! I am currently sitting in the Koru Lounge in Auckland which is bliss after 2 actual days of travelling. Just had a shower and a raid of the breakfast bar and of course stealing some booze from the fridge….it’s ok it’s not actually stealing, you allowed to take it, I’m sure people would have frowned at me less if it wasn’t 7:30am but I need to get my monies worth!

I had a long stop over in Shanghai which was interesting, they do eat funny things there, lots of packets of dried fish and crabs that sit in a fridge and I assume you just munch them…shell and all. I ordered up some won ton soup which had teeny shrimps floating in it with their legs and heads on…you could even see their eyeballs, I felt like they were watching me eat, it was scary. But they did have epic fresh mango smoothies for just a $2 which gave me the ultimate brain freeze…probably a good thing as I needed perking up after no sleep.

Anyhoo what a fabulous trip home, on my last weekend I summoned the whole family, cousins, Uncles and Aunts for my pretend Christmas/birthday/my sisters birthday and bonfire night. It was awesome we had sparklers, honey and mustard sausages, and fireworks yaya for two Christmases. We didn’t actually have turkey or anything, but we did do crackers and some party poppers and drank lots of wine and had a jolly time.

For pretend Christmas I made this absolute cracker of a choccy tart. I had something similar in a new Vegan restaurant in London called Nama which was so incredible that I thought they must have sneaked cream in. After a few tests I got this coconutty, super chocolaty tartness which you could feed to everyone, and maybe don’t mention that it’s vegan as I’ve learnt that people (my sister) think your weird and gross and don’t want to eat it.

IMG_3123

IMG_3131

Makes 1 normal cake tin sized cake

1 ¼ cups of ground nuts (whatever you have, I used almonds and hazelnuts)
½ cup desiccated coconut
6 dates
3 tbsp coconut oil
pinch of salt
 
Chocolate filling
1 cup coconut milk
2 tbsp cacao butter or coconut oil
150g dark chocolate at least 70% I use green and blacks 85%, chopped up small
2 tbsp maple syrup or any other sweetener like coconut nectar/honey

To make the base whizz the nuts up in a food processor until they are ground up small. Add the coconut, dates and whizz until the dates are combined, then add a pinch of salt and the coconut oil. Push it down into the base of your cake or tart tin, making sure its firm and smooth all over then stick in the fridge.

To make the chocolate filling, heat the coconut milk, maple syrup and cacao butter up until it bubbles then pour it over the chopped chocolate, stir it until it’s smooth then add a pinch of salt. Pour into the cake tin, sprinkle over some cacao nibs if you have some and chill in the fridge for around 2 hours until it’s set.

Cauliflower rice salad with mango, red pepper, herbs and The Fat Radish curry sauce

IMG_2956It’s my last week in the UK before I fly home to beautiful Wanaka and my handsome Mr who I won’t have seen for over 6 weeks! I am getting super excited but then I have had to say quick hello’s and goodbyes to lots of people which of course sucks, although showing my best pictures and describing my life in an extremely positive light has hopefully tempted a few to come visit.

I’ve been hiding out in Dorset for most of my trip, London is far too scary and stressful and there are a lot of pretty odd people there who don’t walk past and say hello which is a change from extremely chirpy Wanaka. So I have been wellied up, walking dogs, cooking lots for my Mum and apparently todays task is clearing out all my stuff. My room is most definitely about to become a guest room….sad face!

This recipe was inspired from THE FAT RADISH Kitchen Diaries cookbook which I just bought a load of to give out as presents. I would have got one for myself but books take up way too much valuable weight in a strict long haul suitcase. Anyhoo, when I ran off to live in New York for 2 months about 4 years ago I got put in touch with the crazy clever English boys Ben and Phil who started up The Fat Radish and boy oh boy have they done a sweet job. The restaurant is just ridiculously cool, and the food is so fantastically fresh, colourful and homely. They have a real farm to table vibe with vegetables being the star of the show (FYI they were totally the creaters of the Kale trend). I worked in the kitchen for their events company Silkstone which meant I got to cater at some incredible venues and I was over the moon inspired but what they were up to. Oh just thinking about it is making me want to jump back on a plane to that crazy city! If you ever travel to NYC it’s a must visit in the Lower East Side and the book has a gazillion delicious looking recipes that will make you want host a party and pretend your cool like them living in New York.

cauliflower rice salad

cauliflower rice salad
cauliflower rice
Serves a crowd…probably around 6 
 
1 cauliflower, cut in florets
1 red pepper, diced into small squares
2 small spring onion, finely sliced
handful coriander, roughly chopped
handful parsley, roughly chopped
2 handfuls rocket, roughly chopped
½ mango, cut into small squares
4 tbsp of The Fat Radish curry sauce

First off make the curry sauce recipe from below. Then steam the cauliflower florets until tender, around 10 minutes then leave aside to cool in a colander so they dry off.

While it’s cooling prep the veg to go into the salad.

Pulse the cauliflower in a food processor until it resembles rice, don’t go crazy or it will go too smooth. Chuck it all into a big bowl, mixing through all the chopped herbs and vegetables and about 4 big spoonfuls of the curry sauce. It will take some seasoning so don’t be shy with some crunchy sea salt and pepper.

Serve at room temperature along with a green salad.

THE FAT RADISH curry sauce
makes 2 ½ cups (too much sauce for the recipe but it’s amazing added to just about anything!)
 
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
1 green apple, peeled cored and thinly sliced
1 (2 inch) knob of ginger, peeled and minced
1 kaffir lime leaf  (or 1 lime zested and juiced)
1 ½ tbsp curry powder
2 tsp turmeric
1 can coconut milk
salt, pepper
 
Place the oil in a saucepan set over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder and turmeric and cook until softened, about 10 mins. Add the coconut milk and simmer for another 10 mins. Remove to cool and blend till smooth and season. 

Peanut butter nut bars with raw chocolate

IMG_2740Excuse my love affair with peanut buter at the moment but it just seems to make the tastiest treats EVER! Now I thought that the banana and peanut butter cake was the tits and then this little beauty got created yesterday and I think it easily makes the top 4 incredibly, insaneley delicious treats list! It’s a little bit sweet a little bit salty and 100% yumtastical!

So a little update on my basketball career….and unfortunately it’s bad news. We played in the semi’s this week, I’m not entirely sure why it’s called the semi finals when we were the two last teams in the league but we played and we lost which means we lost the entire competition haha!

peanut butter and nut bars Makes 14 bars

½ cup pitted dates
½ cup crunchy peanut butter
¼ cup  melted coconut oil
½ cup desicated coconut
½ cup shaved almonds
½ cup of roughly chopped mixed nuts, I used brazil and almonds
¼ cup mixed seeds
pinch of salt
 
Raw chocolate
½ cup coconut oil
½ cup cacao butter
½ cup cacao powder
¼ cup maple syrup
pinch of salt
 

Put the dates in a pan with a splash of water and the coconut oil on a low heat. Cook them so they soak up the water and become squishy and start to fall apart and all the water is gone, then add the peanut butter and stir until it’s all mixed together. take off the heat and mix with the rest of the ingredients and press into a small, lined baking tin and chill in the fridge.

To make the chocolate, put the coconut oil, cacao butter and maple syrup in a bain marie until melted then stir in the cacao. Leave to cool and then pour over the nut bars. Leave to set int he fridge for about an hour then slice into bars. Keep them stored in the fridge as the chocolate melts fairly easily!

Raw chocolate bar with macadamia nuts and cacao nibs

www.foodfromflossie.com raw chocolateHoly deliciousness! This chocolate is spectacular…sorry for sounding quite so magically dramatic but it really is creamy and makes women go ooooooh when they eat it, fact…I’ll get back to that later on in the story!

I had a super, raw food date the other day with a friend who’s husband is on the FODMAP diet, she was keen to make some yummy treats avoiding dates and cashews which are pretty much in most raw desserts. The FODMAP diet is based around trying to cut out a group of carbohydrates that are poorly absorbed in the small intestine which then results in them fermenting and making you have an ouchy tummy. There are too many long sciency words which I don’t understand but The Monash University are doing the research so check out their page for more info, but basically there is a slightly random list of foods you shouldn’t eat or eat in very small amounts….like dates and cashews! I am trying it out next week, so i’ll get back to you with the details and some special FODMAP friendly recipes.

We were swapping about the ingredients, substituting maple syrup for dates, and macadamia nuts for cashews and everything ended up being delicious. We made loads of cute, tiny, spiced carrot cakes and a big bar of raw chocolate and when we finished I visited some of my friends in town and fed them raw yumminess. This is when I had girlies taking bites of the chocolate and going ooooh, aaaah. End of story….now here’s the recipe so you can ooh and aaah yourself!

Makes a big square bar, same size as the width of  A4 
 
60g Cacao butter
60g Virgin coconut oil
1 cup raw cacao
4 tbsp maple syrup
½ tsp vanilla bean syrup
2 tbsp macadamia nuts, chopped roughly (optional)
1 big pinch of yummy sea salt, or pink himalayan salt
1 tbsp cacao nibs to sprinkle on top (optional)
 
Toppings – Cacao nibs, gogi berries, bee pollen, dried fruit powders, coconut chips, 

In a double boiler, melt the cacao butter and the coconut oil on a low heat.

Mix in the rest of the ingredients until smooth.

Line your tin with greaseproof or baking paper. Pour the chocolate into the tin and sprinkle on top. If you have silicone mini cupcake moulds they work amazingly, beware they get stuck to non silicone tins.

Aubergine, spinach and chickpea lasagna with feta and tomato sauce

veggy lasagna-2

This was the best by accident recipe ever!

I made a whole load of spinach, chickpea and feta puffs the other week for my friends birthday and had some filling left over. Soooo first I had it with scrambled eggs as a hangover breakfast after the party…totally hit the spot! Then I chucked it in some pasta for lunch, also a winner. Then, slap you round the face fantastic, I used it as a layer in an aubergine parmigiana and boom, flavour explosions! I have had it about every other day for the past week playing around with the recipe, and word has spread and all my friends are making it and even their friends too. It’s like some sort of veggie lasagna mania has started…I’m not going to lie…I feel pretty cool right now!

Anyway cut to the chase here is my groovy recipe.

veggy lasagna

Serves 3

Tomato sauce
800g tinned plum tomatoes ( this will make too much but then you can have some in the fridge)
4 cloves of garlic, finely sliced
1 handful fresh basil leaves
olive oil
 
2 aubergines, cut lengthways into 1 cm strips or discs
 
The green layer
1 clove garlic, finely chopped
1 big shallot, sliced
130g spinach..either fresh and wilted or frozen, with the water squeezed out
1 cup feta
1 cup chickpeas
1 egg
½ ground coriander
½ lemon zested
handful fresh coriander leaves

First off preheat your oven to 180˚C.
To make the tomato sauce, thinly slice the garlic and gently fry in about 3 good glugs of olive oil. You want the garlic to sizzle gently but not turn coloured at all. Watch it carefully because if it burns your sauce will just taste of burnt garlic. Once your at the point where you don’t dare to cook it any more add the tinned tomatoes and basil, give it some seasoning love and leave to bubble slowly on a low-medium heat for about 30 mins -1 hour. If it gets too dry and thick you can just add a splash of water. When it’s ready give it a quick blast in a blender to get it smooth.

For the aubergine, lay out the strips on some baking paper and bake in the oven until they are soft, normally 30-45 mins.

While thats all going on chop your shallot and garlic quite fine and gently sweat off in a pan with some olive oil until it’s soft.

Hopefully you are lucky enough to have a magimix for the next bit, if you don’t you can just chop all the next ingredients together and mix in a bowl.

Chuck everything for the green layer and the cooked shallot and garlic into the magimix bowl with seasoning and pulse a couple of times until it’s all combined but still chunky, too much mixing will turn it into a green puree!

When everything is ready you can start layering it up into a dish. First spoon tomato on the base, then layer up the aubergine and then the green layer and carry on the same until you reach the top. You should have loads of tomato sauce and you want that as your top layer. Sprinkle with some feta on top to finish it and then stick it in the oven until it’s bubbling hot. About 30 mins. Don’t be alarmed if it looks a bit like slop!

Serve it with a crunchy green salad. Bon spanking appetit!