Spicy Mills’ July Recipes

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.


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. 


  1. Into a mixing bowl put in, the mayo, zest juice, ketchup, mustard, oil, spices, nooch, s&p and tabasco. Give a good mix. 
  1. Chuck in your shredded jackfruit, mix. 
  1. Assemble into a roll with the rest of your ingredients and enjoy!


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. 


  1. 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. 
  2. Then chuck in the butter beans, gradually adding the wet liquid (Aquafaba, lemon juice and stock). 
  1. 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 



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. 


[preheat oven at 180C]

  1.  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. 
  1.  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. 
  1.  Section the dough into rolled balls measuring at 40g. Keep the others in a covered bowl (with damp cloth) while making the dough balls. 
  1. Gently indent the centre of the dough balls, making space for the cherry jam to go. 
  1. Place the biscuits onto a parchment lined baking tray and bake for 20 minutes. 
  1. 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 

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