Dish # 1
4 salmon fillets with skin (if you prefer you can remove the skin)
250 g asparagus spears, discard the root bottom (see method for peeling the outer layer)
4 spring onions, root removed, and tops trimmed
ยผ of a red chili, de-seeded and thinly sliced
ยฝ inch fresh ginger, peeled and finely grated
2 garlic cloves, crushed
1 tbsp. sesame oil
3 tbsp. soy sauce (tamari if gluten-free) or coconut aminos
2 tbsp. runny honey
sea salt or pink Himalayan
cracked black pepper
1 tsp. white sesame seeds
1 tsp. black sesame seeds
2 spring onions finely chopped
1 handful fresh coriander, chopped
Utensils needed for dish #1
Large oven baking tray
Parchment paper
Chopping board
Chefโs Knife
Grater
Vegetable peeler
Mixing bowl
Dish # 2
300g basmati rice (rinsed and drained)
120ml cold water
400ml coconut milk
2 pinches salt
2 tsp sugar or honey
10g desiccated coconut, toasted
Utensils needed for dish #2
Fine mesh sieve
Large saucepan with lid
Measuring jug
Serving bowl
Non-stick frying pan โ for toasting the desiccated coconut if it is not toasted
Dish # 3
180g buckwheat flour or plain flour, (gluten-free if needed)
150g coconut sugar or soft brown sugar
150g slightly salted butter or margarine (room temperature)
2 large eggs, beaten
80ml milk or nut, soy, oat or tigernut milk
2 tsp. baking powder
2 tsp. vanilla bean paste
1 pinch sea salt
1 tsp. cinnamon (optional)
2 Pink Lady, Gala, Braeburn or Golden Delicious apples, peeled, cored and cut into ยผ inch cubes
20g runny honey
ยผ tsp cinnamon
60g buckwheat flour or plain flour, (gluten-free if needed)
40g coconut sugar or soft brown sugar
30g slightly salted butter or margarine (room temperature)
1/2 tsp. cinnamon
1 pinch sea salt
Utensils needed for dish #3
Mixing bowl
Medium saucepan
Scales
Wooden spoon
Tablespoon
Teaspoon
Fork
Measuring jug
Vegetable peeler
Chopping board
Cutting knife
Small mixing bowl
Medium mixing bowl
Muffin cases x12
Muffin/cupcake baking tray 12 hole
