Drain and wash the cannellini beans and then drain again
Mash the cannellini beans
Finely chop the onion, garlic & ginger
Add flour, chopped onion, garlic & ginger, soy sauce and Caribbean season all to the mashed beans and stir
Mix until combined
Shape tablespoons of the mixture into balls and gently fry for 5-10 mins
Transfer to a baking tray and bake for 20 mins or until golden brown
1 sprig thyme
1 spring onion
1 small onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
1 clove garlic
1/4 cup ketchup
1/4 cup sweet chilli sauce
1 teaspoon mixed herbs
Pinch of salt
1 tablespoon Caribbean all purpose seasoning
Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic
Heat 1 tablespoon coconut oil
Lightly fry all of the chopped veg for 3-4 minutes
Add 1 cup water
Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt
Add 1 tablespoon all purpose seasoning
Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins
Maple glazed Brussel Sprouts Ingredients
2 cups Brussels sprouts
3-5 cloves garlic
1 tablespoon coconut oil
salt + pepper to taste
Preheat oven to 350 degrees F
Wash the Brussels Sprouts and dry them off.
Cut them in half and remove outer leaves that are loose
Place them right onto a baking sheet.
Slice cloves of garlic and cut them into large pieces.
Toss the Brussels sprouts and garlic with coconut oil, maple syrup, salt, and pepper.
Bake for 15 minutes and then give a shake to turn the sprouts and garlic
Cook for another 15 to 20 minutes (total cook time will depend on how large your Brussels sprouts are).
Maple glazed carrots Ingredients
1kg Chantenay or other small carrots
3 tbsp sunflower oil
2-4 tbsp maple syrup
STEP 1Heat the oven to 190C/170C fan/gas 5.
peel and wash the carrots
place the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
Drizzle the maple syrup over the carrots, toss well and return to the oven for a further 20 mins.
Roast potatoes Ingredients
1kg Maris Piper potatoes
100g coconut oil , or 100ml olive oil
2 tsp flour
sea salt, to serve
1Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
Peel and chop 1kg potatoes
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer
Meanwhile, put 100g coconut oil or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
Spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.