Recipes

1. Cook the sushi rice according to the package instructions. Let the rice sit with the lid on the pot for 15 minutes.
2. Warm the rice vinegar with the sugar and 1 tsp of salt. Gently mix the marinade into the rice and allow it to cool to room temperature.
3. Peel and finely grate the ginger. Mix the ginger with the mayonnaise. Slice the cucumber. Halve the avocado, remove the pit, and peel off the skin. Cut the avocado into slices.
4. To assemble, lay a sheet of nori (rough side up) on a piece of clingfilm. With wet fingers to prevent sticking, position 1/8 of the cooked rice in the centre of the nori sheet and shape it into a square, ensuring that the flat sides of the square face the corners of the nori sheet.
5. Spread 1/4 of the avocado, ginger mayo, salmon, and cucumber over the rice. Put another 1/8 of the sushi rice on top of the filling, and compact it down into a square as before.
6. Fold the corners of the nori over the filling to form a closed package. Wrap the sandwich in the clingfilm and press gently. Repeat to make 3 more sandwiches. Let them rest for 5 minutes to soften the nori and firm up the sandwich.
7. To serve, remove the clingfilm and cut the sushi sandwiches diagonally. Garnish with sesame seeds and coriander. Serve with soy sauce and pickled ginger.

Recipe Tip

• Use fresh tuna or grilled chicken breast instead of the smoked salmon. Prefer a vegetarian option? An omelette also tastes great in a sushi sandwich.

250 g sushi rice

5 tbsp rice vinegar

1 tsp sugar

1 cm ginger root

1 tbsp mayonnaise

1 mini cucumber

1 avocado

8 sheets nori

100 g smoked salmon

1 tsp black sesame seeds

2 sprigs coriander

Soy sauce and pickled ginger for serving

1. Chop the spring onion, dice the salmon and grate some ginger. Mix all the ingredients in a bowl with the soy sauce. Set aside.
2. Slice the cucumber and radishes, dice the mango and cut the carrot into sticks.
3. Open the avocado, and remove the stone and skin. Slice and present to your liking and set aside.
4. Divide the cooked rice between two bowls and place the marinated salmon, mango, radishes, cucumber, cucumber, carrot and avocado on top.
5. Sprinkle with toasted sesame seeds and serve.

1 avocado

200 g fresh salmon fillets without skin

150 g white rice

½ carrot

½ cucumber

½ mango

3 radishes

1/2 spring onion

2 Tbsps soy sauce

Toasted sesame seeds

1 piece of grated fresh ginger

1. Preheat oven to 220°C gas mark 8. To defrost the pastry.
2. Combine the spice mix ingredients together in a bowl, seasoning to taste.
3. Slice off ¼ of the base of the avocado (the wide end) and remove the pit. This is slightly complicated to do while retaining the avocado’s shape so pierce the top of avocado with a skewer and push down on it gently so the pit comes out.
4. Peel the skins off the avocados and dust the flesh with the spice mix.
5. Stuff the avocados with cheese, pressing it into the hole left by the pit. Place each one cut side down on the center of a pastry sheet. Layer over a second pastry sheet, tuck the avocado in and press it lightly to remove any air pockets and to ensure the 2 layers have formed a seal.
6. Cut off excess pastry following the edges
   of the avocado to end up with a round pastry parcel. Use a sharp knife to press a pattern of your choice in the pastry. Repeat with the others.
7. Combine the ingredients for the egg wash together and brush it over all 4 avocado pastries. Put them on lined baking tray and bake for 15 minutes until golden brown.
8. Heat the gravy. Serve the avocado en croûte right away, with gravy on the side.

4 avocados
8 small pastry sheets (±12cm x 12cm)
100g cheddar cheese

For the spice mix:
2 tbsp. yellow mustard
1 tsp. curry powder
Sea salt and pepper

For the egg wash:
1 egg yolk
1 tbsp. water
A pinch of salt

To serve: 200ml of your favorite homemade or
store-bought gravy

1. Put the avocado, mango, spinach, banana, ground almonds and milk in a blender and whizz to a creamy, smooth consistency. Add honey if you like.
2. Adjust the consistency to your liking by adding a splash of water or milk.
3. Divide between two bowls and add toppings of your choice.
4. If you intend to store or freeze your smoothie, add a squeeze of lime or lemon juice to preserve its colour and vibrancy.

Top tips:
This recipe is easily scaleable to meet your specific needs – any extra may be frozen for future use. Remember to always try new foods/recipes during training rather than on the day of an event.

1 small ripe avocado
100g fresh or frozen mango
1 handful spinach
1 small ripe banana
2 tbsp ground almonds
125ml milk of your choice/coconut water

Optional:
Tsp of honey to taste

Toppings:
Kiwi, sliced
Almonds (flaked)
Berries
Pomegranate seeds
Fresh mint leaves

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1. Put the avocado, chickpeas and tahini in the blender or food processor and blend it together, slowly pouring in the ice water into it in a steady trickle, until it’s completely smooth. Stop and scrape down the sides of the food processor if necessary. Season to taste.
2. Serve the avocado hummus in a nice bowl. Use the back of a spoon to make some swirls in the hummus and decorate it with the toppings you decide to use. Serve with warm pitta, naan or crudités.

2 avocados, pit and skin removed
2 tbsp. tahini
400g  can of chickpeas, ±240g drained
Juice from 1 lemon
100ml ice-cold water
Sea salt and pepper

Toppings (optional): chilli flakes, paprika, cumin, chilli powder, extra-virgin olive oil, chia seeds, hemp seeds, baby basil leaves, lemon zest, dried rose petals

To serve: pita bread, fresh naan or crudités

1. Preheat the oven to 180ºC. In a saucepan, melt the coconut oil with the honey. Remove the pan from the heat.
2. Halve the avocados, remove the pit, and peel off the skin. Cut the avocado into pieces. Use the stick mixer to blend the avocado until smooth.
3. Using a fork, mix the oil-honey mixture, vanilla extract, and eggs into the avocado puree. Gently fold in the coconut flour, cocoa powder, and baking powder.
4. Pour the batter into the prepared pan. Smooth the batter with the back of a damp spoon.
5. Bake the brownie in the preheated oven for 20-25 minutes until browned and cooked through. Allow the brownie to cool, then cut into 12 pieces.

Recipe Tip

• Sprinkle 25 g pecans over the batter before baking.
• For a sweeter taste, add an extra tablespoon of honey.

100 g coconut oil

3 tbsp honey

2 ripe avocados

1½ tsp vanilla extract

3 eggs

70 g coconut flour

50 g cocoa powder

1½ tsp baking powder

1. Combine the mayonnaise, hoisin and sriracha together in a small bowl and set aside.
2. Put the chopped salmon into a food processor and mince them up. Don’t overmix into a paste!
3. Add all the other burger ingredients and pulse into a mixture that’s coarse but has structure. Again, be careful to not overmix.
4. Shape the mixture into 4 burger patties then cover them and refrigerate until needed.
5. To make the avocado salsa, combine all the ingredients together and season to taste. If you like it spicy, add some chilli flakes.
6. Heat a small amount of oil in a frying pan over a medium-high heat. Fry the patties until they’re golden brown, ±10 minutes. Flip them over a few times while cooking. Add a slice of cheese on each patty for the couple of minutes.
7. Spread the burger buns with the spicy hoisin mayonnaise. Place the warm salmon patties in the buns and top with avocado salsa and lettuce. Serve with extra avocado salsa and spicy hoisin mayonnaise on the side.

Extra-virgin olive oil
4 slices of cheddar cheese
4 burger buns
Lettuce

For the spicy Hoisin mayonnaise:
4 tbsp. mayonnaise
4 tbsp. hoisin sauce
2 tsp. sriracha sauce

For the burgers:
600 g fresh skinless salmon fillets, roughly chopped
2 tbsp. fish sauce
2 tbsp. Worcestershire sauce
10 tbsp. breadcrumbs
2 tsp. grated ginger

For the avocado salsa:
2 avocados, pits and skins removed, diced
1 cucumber, diced
1 red onion, finely diced
Juice of 1 lime
2 tbsp. fresh coriander, roughly chopped
Sea salt

Optional: chilli flakes

1. Combine all the ingredients for the ginger and lemon oil in a small bowl and set aside.
2. Put a small saucepan of water to boil on medium heat. Whilst this comes to the boil, cut the avocados in half, remove the pit and skin and mash them up in a small bowl with ¾ of the feta cheese.
3. Once the water is boiling, add the eggs to the saucepan. Simmer for 5 minutes for a runny yolk or 8 minutes if you want the yolk to be set. In the meanwhile, toast the bread.
4. Once the eggs are done, remove and cool under the tap. Peel and cut in half.
5. Spread the avocado and feta mixture onto the warm toast and top with the boiled egg halves.
6. Sieve the oil mixture to remove the lemon and ginger, then drizzle the infusion over the bread to taste.
   Top with the rest of the feta, and garnish with the chili flakes and cress if using. Season with salt and pepper to taste and serve with extra oil on the side.

1 avocado
100 g feta cheese, crumbled
2 free-range eggs
2 thick slices of nice brown bread
Sea salt and pepper

Topping (optional): cress

To garnish (optional): chilli flakes

For the ginger and lemon oil:
4 tbsp. extra-virgin olive oil
1 tbsp. grated ginger
1 tbsp. lemon zest
1 tbsp. lemon juice

1. Cut the avocados in half, remove the pit
2. Serve in your favourite bowl, garnished with and peel off the skin. Using a fork, mash the fresh coriander, pomegranate seeds and an avocado halves in a small bowl with the rest of avocado rose if using. Serve with tortilla chips.

2 avocados
Juice and zest of 1 lime
1 tsp. chilli flakes
1 garlic clove, grated
1 spring onion, finely chopped
4 tbsp. fresh coriander, finely chopped (plus)
1 tbsp. pickled ginger, chopped
1 tbsp. brine from the jar of sushi ginger
100 g pomegranate seeds (plus extra to garnish)
Sea salt and pepper

To garnish (optional):
½ avocado rose

To serve: tortilla chips

1. To make the dukkah, heat a dry pan over medium heat. Add the nuts and spices to the pan, shaking frequently to toast them without burning them. The mixture is done when it is golden brown and releases a warm, nutty aroma, ±10 minutes. Remove from pan immediately and allow to cool.
2. Using a mortar and pestle, crush the mixture into a rough powder and season to taste. If you don’t have a mortar and pestle, you can use a food processor, but be careful to not over blend the mixture into a paste.
3. Top the toasted bread with the avocado rose and sprinkle with fresh dukkah. You can also top it with rocket instead of dukkah if you wish.

1 slice of rye bread, toasted
1 avocado rose

Optional: a handful of fresh rocket

For the dukkah:
100 g walnuts
1 tbsp. black sesame seeds
1 tbsp. fennel seeds
1 tbsp. cumin seeds
1 tsp. sea salt
Pepper

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1. Mash the avocado and mix with the melted chocolate (at 30 s intervals in the microwave).
2. Grind the cashew nuts to a granulated powder. Add the dates (previously hydrated in hot water for 10 minutes) and the cocoa powder and grind again. Add the resulting mixture to the previous one.
3. Place on a paper towel-lined bowl, flatten with a spatula and chill in the fridge for at least 2 hours or 20 minutes in the freezer.

Recipe Tip

• Add a little melted chocolate on the surface before putting it in the fridge for a crunchy touch.

In collaboration with @sofinutrix

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10 dates

200 g cashew nuts

2 tbsp pure cocoa powder

170 g of 85% chocolate

1/2 avocado

1. Blitz the sauce ingredients in a blender to make a smooth, rich and green sauce. Add a splash of water if it is too thick.
2. Mix the diced avocado, cucumber, fennel and radish together with the olive oil, lemon juice and seasoning.
3. Mix the crab with the chives, chilli, lemon zest, olive oil and season.
4. Layer the avocado peels with the salad, sauce, crab and some more chives. Serve with crostini!

For the sauce
1 ripe avocado – keep the peel!
Juice of 1/2 a lemon
A handful of fresh coriander
1 clove of garlic
50 ml extra virgin olive oil
Salt to taste

For the salad
1 ripe avocado, diced – keep the peel!
1/4 cucumber, diced
1 small fennel, diced
5 radishes, sliced
Juice of 1/2 a lemon
2 tbsps extra virgin olive oil
Salt and pepper to taste

For the crab
200 g white crab meat
A small handful of chives, finely chopped
1 red chilli, finely chopped
Zest of 1 lemon
1 tbsp extra virgin olive oil
Salt to taste

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