Damson Plum Jelly & Stem Ginger Eton mess

Enabling non-dairy eaters to experience a classic summer dessert! A twist on the strawberry version - utilising Oliver Kay's delicious damson plum jelly.

 Ingredients 

• 180g Water
• 12g Sosa potato whip
• 300g Sugar
• 100g Water
• Diced plum jelly available from Oliver Kay
• 2.5g Gomma Garrofi (carob bean gum)
• 250g coconut milk
• Diced stem ginger

Instructions

• Mix the water and the potato whip and whip using and elctric whisk
• In a sauce pan mix the sugar and the water and heat up 121°C. Pour the syrup over the semi-whipped meringue and keep whipping unit cold.
• Pipe out the meringue and cook at 90°C for 1 hour
• Using a hand blender mix the Gomma Garrofi &coconut milk together until thick leave to set.
• Mix everything together to make the Eton mess.

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Prep Time: 10 mins Cooking Time: 5 mins Servings: 4 people

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Seitan 'Hot Wings'

A great vegan alternative to the hot and spicy pub snack favourite - utilising seitan.

 Ingredients 

• 1 cup vital wheat gluten flour
• ¼ cup gram (chickpea) flour
• 1 cup of water
• Add any seasoning you like. Spicy soy flavours are good.
• Stock base (optional, the aromatic stock base from Essential Cuisine is good, just add water)

Instructions

1. Make up about 2 litres of aromatic stock base to the recipe on the tub (40g to 1-litre brought to the boil).
2. Mix together all the dry ingredients then add water and beat into a dough by hand or by machine, it comes together very quickly.
3. Roll into a large sausage shape and cut into pieces.
4. Squash each piece a little and drop into the simmering stock and cook for 45 minutes to an hour. 
5. Make a tempura batter and dip the pieces in and fry @ 180C for a few minutes until crispy. Toss in a hot sauce and serve.

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This is a really colourful spring dish, a pleasant cross over from the earthy root vegetables of Winter to the fresh leafy vegetables of Spring.

Prep Time: 60 minutes Cook Time: 60 minutes Servings: 4 people

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