if i add jam will it be peanut butter jelly time? 

Wow love this recipe! Check it out @mrsgarg

hot gooey peanut butter and caramel go really well together!

Nutty about peanut butter? Here’s a sweet treat for the kid in you!

![Peanut butter pudding](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Peanut_butter_pudding_ke7wk8/1535603984.jpg/w=700)

#### This is one of those desserts that ticks all the boxes for a luscious treat - peanut butter, caramel and chocolate. You can make the puddings in advance and freeze them until needed. The sorbet is also delicious on its own and makes a little more than you need for 4 people. (Photograph by Nassima Rothaker)

### **Peanut Butter Pudding**
###### Topped with peanut caramel and dark chocolate sorbet

##### Serves: **4**
##### Active Time: **1hr**

**Ingredients**
_For the dark chocolate sorbet:_
* 125g caster sugar
* 100g ice
* 90g cocoa powder
* 90g dark chocolate

_For the peanut butter pudding:_
* 80g aquafaba
* 80g caster sugar
* 65g ground almonds
* 65g plain flour
* 20g peanut butter
* 20g olive oil
* 20g non-dairy butter, melted 
* 20g non-dairy milk 
* 1/2 tsp baking powder 
* Pinch salt

_For the peanut butter caramel:_
* 60ml non-dairy milk
* 60g caster sugar
* 30g non-dairy butter
* 1 tbsp peanut butter 
* 1/4 tsp table salt

**Directions**
1.  Preheat the oven to 180°C. Grease 4 ramekins.
2.  For the sorbet, place the sugar and cocoa powder in a pan with 200ml water. Whisk well then place over a moderate heat and bring to the boil. Continue whisking and cooking the mixture until it thickens, approximately 5 minutes. 
3.  Place dark chocolate in a mixing bowl and pour the thickened cocoa mix through a fine sieve onto the chocolate. Allow to sit for 5 minutes then whisk together. Add the ice and whisk until the ice has melted and the mixture has cooled. Churn according to the ice cream maker manufacturer’s instructions.
4.  For the puddings, whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the caster sugar and whisk until glossy and all sugar grains have dissolved. 
5.  In a separate bowl, mix the ground almonds, flour, baking powder and salt together.
6.  In a third bowl, mix the peanut butter, olive oil, melted butter and plant milk together. Mix the peanut butter mixture with the dry ingredients, then gently fold in the meringue. Divide the cake mix between the ramekins and bake for 10 minutes. 
7.  When ready to serve, make the caramel. Place the sugar into a small heavy-based saucepan or frying pan. Place over medium heat and leave the sugar to melt, swirling the pan occasionally to get even caramelisation. Once the sugar has dissolved and reached a deep golden colour, add the non-dairy butter and whisk to combine well. 
8.  In another saucepan, bring the milk to the boil, then add to the caramel and whisk well. Lastly, whisk in the peanut butter and salt.
9.  Drizzle the warm caramel sauce over the peanut puddings and serve with a big scoop of dark chocolate sorbet.

![Peanut butter pudding](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Peanut_butter_pudding_ke7wk8/1535603984.jpg/w=700)

#### This is one of those desserts that ticks all the boxes for a luscious treat - peanut butter, caramel and chocolate. You can make the puddings in advance and freeze them until needed. The sorbet is also delicious on its own and makes a little more than you need for 4 people. (Photograph by Nassima Rothaker)

### **Peanut Butter Pudding**
###### Topped with peanut caramel and dark chocolate sorbet

##### Serves: **4**
##### Active Time: **1hr**

**Ingredients**
_For the dark chocolate sorbet:_
* 125g caster sugar
* 100g ice
* 90g cocoa powder
* 90g dark chocolate

_For the peanut butter pudding:_
* 80g aquafaba
* 80g caster sugar
* 65g ground almonds
* 65g plain flour
* 20g peanut butter
* 20g olive oil
* 20g non-dairy butter, melted 
* 20g non-dairy milk 
* 1/2 tsp baking powder 
* Pinch salt

_For the peanut butter caramel:_
* 60ml non-dairy milk
* 60g caster sugar
* 30g non-dairy butter
* 1 tbsp peanut butter 
* 1/4 tsp table salt

**Directions**
1.  Preheat the oven to 180°C. Grease 4 ramekins.
2.  For the sorbet, place the sugar and cocoa powder in a pan with 200ml water. Whisk well then place over a moderate heat and bring to the boil. Continue whisking and cooking the mixture until it thickens, approximately 5 minutes. 
3.  Place dark chocolate in a mixing bowl and pour the thickened cocoa mix through a fine sieve onto the chocolate. Allow to sit for 5 minutes then whisk together. Add the ice and whisk until the ice has melted and the mixture has cooled. Churn according to the ice cream maker manufacturer’s instructions.
4.  For the puddings, whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the caster sugar and whisk until glossy and all sugar grains have dissolved. 
5.  In a separate bowl, mix the ground almonds, flour, baking powder and salt together.
6.  In a third bowl, mix the peanut butter, olive oil, melted butter and plant milk together. Mix the peanut butter mixture with the dry ingredients, then gently fold in the meringue. Divide the cake mix between the ramekins and bake for 10 minutes. 
7.  When ready to serve, make the caramel. Place the sugar into a small heavy-based saucepan or frying pan. Place over medium heat and leave the sugar to melt, swirling the pan occasionally to get even caramelisation. Once the sugar has dissolved and reached a deep golden colour, add the non-dairy butter and whisk to combine well. 
8.  In another saucepan, bring the milk to the boil, then add to the caramel and whisk well. Lastly, whisk in the peanut butter and salt.
9.  Drizzle the warm caramel sauce over the peanut puddings and serve with a big scoop of dark chocolate sorbet.

Tredwells, London: Vegan Peanut Butter Pudding Recipe

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this seems to be as healthy as deep fried food can be!

this is a great excuse to eat more chips and dip :)

Impress your loved ones at the next dinner party with these crispy crowd-pleasers from Chef Chantelle Nicholson!

![Crispy sage leaves](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Crispy_sage_leaves_smoked_paprika_rouille_wbvbmm/1536900156.jpg/w=700)
###### Photograph by Nassima Rothaker

#### Crispy sage leaves are one of the simplest, yet delicious, snacks. They are also great as a garnish in salads, pastas, pizzas and soups. Select sage leaves that are large and upright. To store bunches in the fridge, dampen some kitchen towel and wrap it around the bottom of the stalks, then cover the entire bunch with clingfilm. This will prolong the life of any herbs and protect them from bruising. Rouille is traditionally a thick, garlicky mayonnaise. Here, I use sweet potato as the main thickener. 

### **Crispy Sage Leaves & Sweet Potato Skins with Smoked Paprika Rouille**

##### Serves: **8**
##### Active time: **2 hrs**

### **Making the Roast Garlic Purée** 
**Ingredients:**
* 6 heads garlic 
* 50ml olive oil 
* Sea salt 

**Directions:**
1. Preheat oven to 180℃. 
2. Slice the tops of the garlic heads until the cloves are just exposed. Place on a sheet of foil, on a baking sheet or roasting tray. Drizzle with 2 tablespoons of the oil and sprinkle with the salt.  Gather the foil over the garlic then place the tray in the oven for 45 minutes. After 30 minutes of cooking, open the foil.  
3. Remove from the oven and allow to cool so you can hold the garlic heads. Remove the outer layer of the head of garlic then squeeze out the roasted garlic into a blender jug. Add the remaining oil, with 2 tablespoons of warm water, and blend until smooth. Season to taste then refrigerate for up to 1 month. 

### **Making the Tempura Batter** 
**Ingredients:**
* 80g plain flour 
* 80g cornflour 
* Pinch of table salt 
* 200ml soda water 

**Directions:**
1. Whisk the flours and salt together. Add the soda water and whisk until smooth.

### **Making the Rouille**
**Ingredients:**
* 2 small sweet potatoes 
* 2 tablespoon Roast Garlic Purée (from earlier step)
* 40g aquafaba 
* Zest of 1/4 lemon 
* 1/4 red chilli, finely diced 
* 1 1/2 teaspoons sweet smoked paprika 
* Freshly milled black pepper 
* 150ml olive oil 
* Sea salt 

**Directions:**
1. For the rouille, preheat the oven to 180℃. 
2. Prick the sweet potato with a fork then place in the oven. Bake for 15-20 minutes until completely soft. Remove from the oven, slice in half and allow to sit for 20 minutes, for the steam to escape. 
Scoop out the flesh of the sweet potato. Cut the skin into pieces the same size as the sage leaves and set aside for making the tempura. 
3. Place the sweet potato flesh in a blender, or a beaker for a stick blender, and add the garlic purée, aquafaba, lemon juice and zest, red chilli, sweet smoked paprika and a good twist of black pepper. Blend together until smooth then slowly drizzle the oil, blending well after each addition, until all the oil has been used. Season with salt then set aside. 

### **Making the Sage Leaves**  
**Ingredients:**
* Sweet potato skin (from earlier step)
* 20 - 24 large sage leaves 
* Tempura batter (from earlier step)
* Vegetable oil for frying

**Directions:**
1. Heat the vegetable oil in your deep fryer, or in a medium saucepan so it reaches 3cm in depth, to 170℃. Dip each sage leaf in the tempura batter and carefully drop in the hot oil. Fry until crispy, approximately 1-2 minutes, then remove with a slotted spoon and place on kitchen towel, season with table salt. Repeat with all the sage leaves, and the sweet potato skin.

### **To serve:**
Serve the sage leaves and sweet potato skin whilst hot, with the rouille. 


Crispy Sage Leaves Recipe from Tredwells, London

i had no idea what a cornichon was until this recipe 😅

This recipe from Chef Chantelle Nicholson will change your perception of cauliflower!

![Roasted cauliflower](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Roasted_cauliflower_whgtdr/1537942120.jpg/w=700)
###### Photograph by Nassima Rothaker

#### Cauliflower takes on a nutty taste when you cook it for longer than 20 minutes. If you cook it for less, it does run the risk of being a little soapy in flavour. This recipe uses the whole cauliflower, including the leaves, meaning there is very little waste. The leaves also are delicious when deep fried.

### **Roasted Cauliflower, Caramelised Purée, Pickled Stems, Deep Fried Leaves, Capers & Lemon**

##### Serves: **4**
##### Active time: **2 hrs**

### **Making the Mustard Pickle**
**Ingredients:**
* 200ml white wine vinegar 
* 80g caster sugar
* 2 tablespoon yellow mustard seeds 
* 2 cloves
* 1 bay leaf

**Directions:**
1. Place everything in a medium sized saucepan and add 200ml water. Place the saucepan on a high heat and bring to the boil for 2 minutes. Remove from the heat and allow to cool.

### **Making the Baked Lemon Jam**
**Ingredients:**
* 2 lemons
* 4 tablespoon caster sugar 
* 2 tablespoon olive oil 
* Pinch of sea salt

**Directions:**
1. Preheat oven to 200℃.
2. Place the fruit on a foil lined baking sheet or roasting dish. Bake for 40 minutes until golden and soft. Blend with the sugar, olive oil, salt and 25ml water. Add more water if necessary to
form a thick ‘jam’.

### **Making the Cauliflower**
**Ingredients:**
* 2 cauliflower, or 1 large cauliflower 
* 1/4 recipe Mustard Pickle
* 6 tablespoons vegetable oil 
* 50ml non-dairy milk
* Table salt and freshly milled black pepper, to taste
* 2 tablespoons capers
* 8 cornichons, finely chopped
* 1 tablespoon chopped flat leaf parsley 
* 1 tablespoon olive oil
* 2 teaspoons Baked Lemon Jam 

**Directions:**
1. Remove the leaves from the cauliflower and cut the stems from the centre. Cut the stems in half if they are really large. Gently heat the mustard pickle then pour over the stems and set aside.
2. Cut each cauliflower into 4 slices. Set the 2 large centre slices aside from each. Chop the remaining slices into small pieces.
3. Heat 2 tablespoons of oil in a medium sized saucepan over a moderately high heat. When hot, add the chopped cauliflower, season well and cover with a lid. Cook for 5 minutes, stir, then cook for another 5 minutes with the lid on. Remove the lid and cook for a further 10-15 minutes until the cauliflower is a deep golden colour. Add the milk then blend until smooth to form a purée.
4. If using one large cauliflower, slice the two large centres slices in half, so you have 4 slices in total. Heat a tablespoon each of oil in 2 large frying pans over a high heat. When hot, add 2 slices per pan and fry until a dark gold colour is reached. Flip the slices over and repeat on the other sides. When both sides are coloured, cover each pan with foil, or a lid, and turn down the heat to medium. Cook for another 10 minutes until soft.
5. Mix the capers, cornichons, parsley and olive oil together. Season with black pepper.
6. With the remaining vegetable oil, heat in a frying pan over a moderate heat. When hot, fry the cauliflower leaves until they turn a dark brown then remove with a slotted spoon, onto
kitchen towel, season and set aside.

### **To assemble**
Heat the purée and divide between 4 plates. Place a slice of cauliflower on top then add the caper dressing. Dollop the lemon jam around the plate, then finish with the pickled stems and crispy leaves.




Tredwells, London: Vegan Roasted Cauliflower Recipe

the tomato juice soaked sourdough sounds so interesting! i've never thought about doing that 🤔

I just made smashed chickpea and cabbage sourdough sandwiches the other day and sort of soaked the bread in the cabbage juice and it was amazing! Will definitely try this! @mrsgarg check it out

Chef Chantelle Nicholson is back with a snazzy English remake of this Spanish classic

![tomato](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Heirloom_tomatoes_pan_con_tomate_ei0ril/1534989564.jpg/w=700)
###### (Photography by Nassima Rothaker)

#### This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch. 

### **Pan Con Tomate**

##### Serves: **4**
##### Active time: **15 min**

**Ingredients:**
* 250ml tomato juice
* 50ml aquafaba
* Dash of tabasco
* 1 garlic clove, peeled and microplaned
* Sea salt 
* Freshly milled black pepper
* 4 slices sourdough
* 1 tbsp non-dairy butter
* 50ml extra virgin olive oil
* 1 garlic clove, peeled
* 1 tsp rice wine vinegar 
* 400g Heirloom tomatoes, sliced 
* Micro basil cress, to garnish 

**Directions**

1. Whisk together the tomato juice, aquafaba, tabasco, garlic, salt and pepper and place in a shallow dish large enough to fit the sourdough slices, side by side.
2. Place the sourdough into the liquid and leave for 10 minutes.
3. Gently turn over and leave for another 10 minutes, until all the liquid has been absorbed. 
4. Heat your non-dairy butter in a large frying pan over a moderately high heat. When hot, add the slices of soaked sourdough. Colour well on each side. 
5. Place the oil, garlic and rice wine vinegar in a bowl. Season with salt and mix well. 
6. Serve the toast with the tomatoes on top, seasoned well with salt and pepper, and garnished with the micro basil.

Tredwells, London: Vegan Peanut Butter Pudding Recipe

Peanut Butter Pudding

Topped with peanut caramel and dark chocolate sorbet

Serves: 4

Active Time: 1hr

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