FISH FINGERS { FISH FINGERS ARE SO EASY TO MAKE, IT’S A WONDER WE EVER BUY THEM. } Contributor: River Cottage { INGREDIENTS } 400g sustainable fish fillets, such as cod, hake, pollock, haddock or whiting 150g gluten free white flour, or rice flour or cornflour 1 heaped tsp sea salt 2 eggs 175g gluten free breadcrumbs, ideally brioche, sourdough or baguette (see page 101) Lard, dripping or groundnut oil for shallow frying Black pepper { METHOD } Fish fingers are so easy to make, it’s a wonder we ever buy them. I really like these with a brioche crumb
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GINGER & HOISIN GLAZED PORK { DELICIOUS GINGER AND SOY GLAZED PORK NECK } Contributor: Changs { INGREDIENTS } 1 piece pork neck, approximately 1.2-1.4 kilos   GLAZE 1/3 cup Chang’s Hoisin Sauce 180g brown sugar 1/3 cup rice wine vinegar 4 cloves garlic, grated or crushed 1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle 1 packet Chang’s Long Life Noodles – to serve { METHOD } Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally. Place pork on a rack in a
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Steamed Whole Fish with Ginger & Soy { A TASTY CLASSIC CHINESE SPECIAL OCCASION BANQUET DISH. } Contributor: Changs { INGREDIENTS } 1 x 800g whole Snapper, scaled 1 large thumb ginger, very finely julienned 4 spring onions, 2 very finely sliced diagonally, 2 julienned lengthways for garnish ½ cup Chang’s Light Soy Sauce ½ cup peanut or other neutral oil 1 tsp. Chang’s Sesame Oil 1 bunch coriander to garnish 3 tbsp. Chang’s Oyster Sauce to serve   RUB 2 tbsp. Shaosing rice wine 1 tsp. Chang’s Sesame Oil 1 tsp. sugar 1 tsp. salt { METHOD } Pat
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Steamed Scallops with Ginger & Soy { ASIAN STYLE STEAMED SCALLOPS IN A FLAVOURFUL DINNER PARTY ENTRÉE.  } Contributor: Brynley King { INGREDIENTS } 12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell 3 tbsp. Chang’s Light Soy Sauce 4 tbsp. Shaosing rice wine 1 tsp. Chang’s Sesame Oil 1 clove garlic, crushed or grated ½ thumb ginger, grated 1 medium chilli, finely sliced – optional 2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways 24 coriander leaves { METHOD } Place scallops on
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EASY VIETNAMESE CHICKEN PHO NOODLE SOUP { SIMPLE AND EASY DO-IT-YOURSELF CHICKEN PHO NOODLE SOUP. } Contributor: Changs { INGREDIENTS } 1 small organic or free-range chicken, trimmed of excess fat 25g rock sugar 2 tbsp. fish sauce ½ thumb of ginger 2 spring onions, white and pale green parts only 1 packet Chang’s Thai Rice Noodles 1 medium white onion, sliced thinly on a mandolin 1 bunch Vietnamese mint (or regular mint) 1 bunch Thai basil 2 cups fresh bean sprouts 2 medium red chillies, sliced 1 lime, quartered 6 tbsp. Chang’s Hoisin sauce { METHOD } Place chicken,
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PANEER KOFTA & SHIITAKE MUSHROOM CURRY { THIS IS DEFINITELY A SPECIAL OCCASION DISH AS IT IS HAS ELEGANT AS WELL AS DELICIOUS AND I THINK WORTH THE EFFORT IF YOU HAVE PEOPLE COMING AROUND. } Contributor: Anjum Anands { INGREDIENTS } 350g home made paneer, (place in boiling water as you work if it has not just been made) Small handful of chopped fresh coriander 12 medium sized shiitake mushrooms, thickly sliced or stalks removed and halved Oil to fry   SAUCE 8 tbs. vegetable oil 3 black cardamom pods 2 large onions, sliced 4 fat garlic cloves, peeled and
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DAHI VADA { THESE ARE BOTH A SPECIAL WAY OF SERVING YOGHURT (AS OPPOSED TO A RAITA) AND ALSO A TYPICAL DELHI STREET FOOD. } Contributor: Anjum Anands { INGREDIENTS } 1 cups urad dal, soak overnight 10g ginger, peeled weight ½-2 Indian green chillies, stalk removed or to taste 2/3 tsp. gluten free baking powder Small handful of chopped fresh coriander  ¾ tsp. salt Vegetable oil for frying To make up half of them (for 12 dahi vada) 450g plain yoghurt 90-110ml water Salt to taste 3-4 tsp. sugar, more if the yoghurt is tart ¾ tsp. roasted cumin, powdered
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MACRO BOWL { EMBARK ON A DIGITAL DETOX JOURNEY WITH AWARD WINNING AUTHOR ANDI LEW IN HER LATEST HEALTH GUIDE. } Contributor: Andi Lew { INGREDIENTS } 2 cups brown rice 1 tbls miso paste 1 cup broccoli  1/2 small sweet potato 2 kimchee fermented Japanese plums 1 soft boiled eggs sesame seeds Japanese / Superfood Wakeme or Nori flakes 3 baby beets Olive oil or coconut oil Pink Salts of the earth { METHOD } Prepare the rice to boil in a pan with 3 cups of water to 2 cups of rice. Brown rice takes a little longer
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CRISPY CHICKEN STRIPS WITH LIME AIOLI { DELICIOUS CRISPY CHICKEN DOESN’T NEED TO BE A THING OF THE PAST WHEN EATING FOR A GLUTEN FREE DIET.  THESE DELICIOUS CHICKEN STRIPS ARE SO EASY TO MAKE AND WILL BE SURE TO BE A HIT IN YOUR HOUSEHOLD. } Contributor: Rebecca Coomes { INGREDIENTS } 16 free range chicken tenderloins 1 free range egg, beaten 1 cup almond meal 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 1 tsp dried parsley 1 tsp salt 1 tsp pepper 4 tbs coconut oil   LIME AIOLI 8 tbs mayonnaise 1
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EASY RAW LASAGNE { AS A RAW FOOD CHEF AND DIGESTIVE HEALTH SPECIALIST SCOTT CONTINUES TO SHARE HIS JOURNEY AND ADVICE ON RAW VEGAN FOOD FOR THOSE SEEKING A VEGETARIAN OR VEGAN LIFESTYLE. } Contributor: Scott Mathias { INGREDIENTS } TOMATO SAUCE 2 large tomatoes 1⁄2 red capsicum (bell pepper) 125 g (4 oz) semi-dried tomatoes 1 large spring onion (scallion) 2 cloves of garlic 1⁄4 teaspoon dried Italian herbs, or fresh basil 2 dessertspoons macadamia oil 1 dessertspoon of lime juice salt and pepper, to taste   GARLIC CASHEW CREAM 250 g (8 oz) of raw cashews, soaked for 2–3
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