Ingredients

3 potatoes, peeled and cut into pieces
half a cauliflower, cleaned and divided into small florets
3-4 tablespoons extra virgin olive oil (and some to serve)
a 3-4 cm piece of leek, cleaned and finely chopped
300 ml water (save the water you used to cook the vegetables)
100 ml oat milk, unflavoured and unsweetened
freshly gound black pepper, to taste
smoked sea salt, just enough to taste

Makes 2-3 servings.

Directions

steam the potatoes and cauliflower and keep the cooking water. In a large, heavy bottomed saucepan (or wok) heat the olive oil over medium heat and sauté the leek until translucent. Add the potatoes and cauliflower and keep cooking for another few minutes. Transfer the vegetables into the bowl of a mixer and process. Pour the water and oat milk very slowly and keep processing until creamy and smooth. Add more water or oat milk if you prefer a thinner texture. Reheat the soup over a low heat if necessary then divide it into individual bowls. Finish with a drizzle of olive oil, a sprinkle of black pepper and smoked sea salt. Serve warm.

Ingredients

1 large leek, cleaned and chopped
3-4 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
200 g semi whole wheat flour
100 g whole rice flour
a quarter of a teaspoon cinnamon powder
half a teaspoon whole sea salt
2 tablespoons cornstarch
1 teaspoon baking soda
2 teaspoons cream of tartar
a few pinches of dried oregano
70 ml extra virgin olive oil
200 ml oat milk, unsweetened and unflavoured

Makes 12 muffins.

Directions

Preheat oven to 180° C. In a large pan or wok, sauté the leek in the olive oil then add the pepper and water, stir and keep cooking for another 10 minutes. Turn off the heat and set aside. In a large bowl, combine the wheat flour, rice flour, cinnamon, salt, cornstarch, baking soda, cream of tartar and oregano stir to blend. In another bowl combine olive oil and oat milk and whisk well. Fold the wet ingredients into the dry ingredients and add the leek. Stir gently until the ingredients are combined but don’t over mix the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins, place them on a wire rack and let cool. Serve warm or at room temperature.

Ingredients

100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes
1 medium celeriac, peeled and cut into pieces
whole sea salt
6 tablespoons extra virgin olive oil
Himalayan salt, just enough to taste
400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac)
400 ml plain and unsweetened oat milk
freshly ground black pepper, just enough to taste
hazelnut oil, to taste
fresh parsley leaves, to taste

Makes 2-4 servings.

Directions

Boil the chestnuts in filtered, slightly salted water until very tender (it will take no less than 30 minutes), then rinse them under cold running water and rub off any dark skins. In the meantime, place the celeriac bits in a steamer fitted over a saucepan, add enough water to reach the bottom of the steamer and sprinkle with some salt. Bring to a boil then reduce the heat and steam just until tender (it will take about 15 minutes). Remove the celeriac from the heat and transfer it in the bowl of a food processor, add the chestnuts, olive oil, Himalayan salt, water and oat milk and process until very smooth. Add some more water or milk if you like a runnier soup (using milk only will make the texture a bit richer). Reheat the soup if necessary, then stir it into serving bowls, sprinkle some black pepper and hazelnut oil over it and garnish with the parsley leaves.