Balinese Cauliflower and Tempeh Rendang Curry

This Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired by my trip in 2015 to Indonesia and my love for Tempeh. There is a richness from the coconut milk and a boldness from the various aromatic spices. The tempeh is soft and delicious and can be combined with any veggies that you like to make something a little different each time. It makes for the perfect midweek meal and doesn’t need many ingredients, so it’s a welcome change if you’re trying to use up leftovers! Rendang is one of many curries originating in the Nusantara region, which includes Indonesia, Malaysia, Singapore, Brunei and surrounding islands.

Avo-No-Cado

At the Biffen’s Kitchen food van, I have replaced the smashed avocado with a more local and tastier alternative, which I call Smashed Avo-No-Cardo! The smashed beanos are simply smashed broad beans, sweet garden peas, lime, salt, pepper and vegan mayo. Blitz and enjoy.

Quick & Easy Lemon and Parsley Hummus

Here is my creamy and deliciously simple lemon and parsley hummus I used in my Moroccan wraps at my first food stand (which went extremely well and was a complete sellout!). I got the recipe originally from BBC Food and amended it to this refreshing and simple style. Now, you can easily buy shop hummus to save time. However, if you have a spare 7 minutes, you can make this recipe which will last up to 7 days in the fridge. I have also discovered the best way to ensure your hummus is super creamy EVERY TIME! No peeling chickpeas or anything like that; we are far too busy these days for that faff!

Jamaican Chickpea Sweet Potato Curry

Make a bowl of raspberry and peanut butter overnight oats that are indulgent yet healthy. It doesn’t get any easier and more delicious than creamy peanut butter and tangy raspberries. Overnight oats are a great way to keep you full until lunch for a low cost and offer endless flavours to pick from.