Mushroom Laksa


4 cloves of Garlic
3 or 4 red chillies
40g fresh ginger
One red pepper, skinned and de-seeded
200g free range egg noodles
(Vegan: Try egg-free noodles)
900ml prepared vegetable stock
3 cans of coconut milk
400g closed cap mushrooms
250g portabella mushrooms
A handful of fresh coriander
Lime and soy sauce to taste
Chopped spring onions to garnish

Finely chop or blend the garlic, lemon grass, red pepper, ginger and chillies (including seeds), then fry these for one to two minutes. Add the coconut milk and stock and bring to the boil. Quarter the closed cap mushrooms and slice the portabella before adding them to the pan along with a handful of roughly chopped fresh coriander, season with salt, pepper, soy sauce and lime juice to taste. Leave to simmer for around 15 minutes. Whilst the Laksa is simmering, bring some water to the boil and cook the noodles.

To serve, first put some noodles in each large bowl, then ladle out the Laksa and top. Garnish with fresh coriander. This is a great dish in any season and can be made as spicy or mild as you like. It’s real comfort food, but works great presented as a gourmet main course. You can experiment with adding a variety of deferent veg to this versatile and hearty meal.

Recipe by Eighth Day Co-operative

Rose Harissa

350g tomatoes
4 red chillies
4 cloves garlic, skin on
3 tbsp olive oil
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp caraway seeds
2 tsp rosewater

Cut the tomatoes in half and roast them in the oven with the chillies (keeping them whole) and the smashed garlic for one hour. Allow them to cool, then squeeze the garlic out of its skin and remove the seeds from the chillies. Put in a bowl with the tomatoes and olive oil, then blend until smooth. Toast the spices in a pan, then add these to the tomato mixture with the rosewater and blend again. It will keep in the fridge for up to a week if stored in a sterilised container.

To serve, roast three wedges of harlequin squash for 20 minutes, or until soft. Place these on a plate on top of a slice of toast with some sautéed kale, a fried egg, a good drizzle of harissa and top with some toasted seeds.

Recipe by Trove Cafe & Bakery