Meet our guest cook Millie, known in the world of social media as Spicy Mills due to her love of hot food! Millie will be bringing her fresh, plant-based flavours to our wonderful city of Brighton from July onwards. For more information on upcoming events, pop-ups, live cooking workshops and collaborations, follow her on Instagram @spicy_mills.
‘CRAB’ ROLL
This would go perfectly with a glass of bubbles, whether that be champagne, an English sparkling or even cava! (It’s underrated in my opinion). Was pretty chuffed with this, give it a go and let me know what you think.
INGREDIENTS (makes two):
200g @tropicalsunfoods Shredded jackfruit.
2 Tbsp @hellmannsuk vegan mayonnaise.
2 Tsp lime/lemon juice.
1 Tsp @heinz_uk ketchup.
1 Tsp Dijon mustard.
1 Tsp extra-virgin olive oil.
1/2 Tsp Sweet paprika.
1/4 Tsp Cayenne pepper.
1 Tsp @marigoldengevita nutritional yeast.
Pinch of @cornishsea_salt and cracked pepper.
Green @tabasco (preference).
3 Romaine lettuce leaves.
2 @violife_foods Cheese slices.
1 Chopped spring onion.
2 Tbsp crispy onions.
2 Vegan bread rolls.
1/2 @clearspringuk Shredded nori sheet.
METHOD:
- Into a mixing bowl put in, the mayo, zest juice, ketchup, mustard, oil, spices, nooch, s&p and tabasco. Give a good mix.
- Chuck in your shredded jackfruit, mix.
- Assemble into a roll with the rest of your ingredients and enjoy!
BUTTERBEAN DIP
However you choose to eat it, this is a great dip for dinner parties, snacking or even to use as a spread on toast or in a sandwich.
1 Can of butter beans (keep the aquafaba).
2 Cloves minced garlic.
2 Tbsp olive oil.
Salt and pepper.
1/2 lemon juice.
1 Tbsp ground cumin.
1 1/2 cups @marigoldengevita bouillon, vegan stock.
4 Tbsp Aqua faba.
4 Tbsp extra-virgin olive oil.
Bunch of basil, save leaves for garnish.
METHOD:
- Into a non-stick pan on a medium-low heat, add 2 Tbsp olive oil, finely chopped basil stems. Along with the ground cumin, salt and pepper. Cook until ever so slightly golden.
- Then chuck in the butter beans, gradually adding the wet liquid (Aquafaba, lemon juice and stock).
- Blend until into a purée. Plate up (optional garnish) thinly sliced courgette, lemon zest, chopped red onion, basil leaves, a glug of extra-virgin olive oil and salt and pepper. It’s super fresh and pretty moreish give it a go and let me know what you think
BAKEWELL JAM SHORTBREAD
INGREDIENTS:
For the shortbread…
50g ground almond.
150g plain flour.
50g brown sugar.
1 Tsp @nielsenmasseyuk almond extract.
60g dairy free butter (room temp).
1 Tbsp @alpro almond milk.
For the jam…
1 1/4 cup frozen dark cherries.
2 Tbsp chia seeds.
2 Tbsp @clarks_it maple syrup.
METHOD:
[preheat oven at 180C]
- Into a pan on a medium-low heat add the cherries, when they start to soften keep pressing with a fork. Then add the chia seeds and maple syrup. Keep pressing and stirring for 5 minutes. Allow to cool and then blend until relatively fine and set aside.
- Chuck all the following ingredients for the vegan shortbread into a bowl, crumble and work in with fingers until it’s fully formed into a dough.
- Section the dough into rolled balls measuring at 40g. Keep the others in a covered bowl (with damp cloth) while making the dough balls.
- Gently indent the centre of the dough balls, making space for the cherry jam to go.
- Place the biscuits onto a parchment lined baking tray and bake for 20 minutes.
- Leave to cool, optional: once cooled make an icing (3 Tbsp icing to 1 Tbsp water), toast some almonds and there you have it. Enjoy
