If you’ve ever wanted carnival on a plate without leaving your kitchen, this is it.

We’re talking fragrant coconut rice and peas cooked low and slow with scotch bonnet and pimento, giant meaty mushrooms glazed in a smoky BBQ jerk sauce that caramelises at the edges, and a sharp citrus slaw that cuts through everything with brightness and crunch.

✨ Why This Works (Chef Tips)

Three components. Three jobs.

The rice is the comfort - coconut milk, allspice, scotch bonnet heat running through every grain. The mushrooms are the drama - high heat, caramelised edges, that BBQ jerk glaze doing its thing. The slaw is the balance - acid and freshness to cut through the richness of both.

Get all three right and this plate sings. Here’s how.

RECIPE

Coconut Rice and Peas

The rice needs time. Don’t rush it.

Ingredients

• 200g / 1 cup basmati rice, rinsed until the water runs clear

• 250ml coconut milk, full fat

• 200ml water

• 1 x 400g tin kidney beans, drained and rinsed

• 2 spring onions, left whole and bruised

• 2 cloves garlic, left whole and bruised

• 1 scotch bonnet, left whole - pierce if you want serious heat

• 3 pimento berries - or 1 tsp Ama’s Jerk Marinade

• 2 sprigs fresh thyme

• 1 tsp sea salt

Method

1. Pour the coconut milk, water, kidney beans, spring onions, garlic, scotch bonnet, pimento and thyme into a heavy-bottomed pan. Bring to a gentle boil.

2. Add the rinsed rice and salt. Stir once. Bring back to a simmer.

3. Reduce heat to the lowest setting, cover tightly and cook for 15 minutes. Do not lift the lid.

4. After 15 minutes turn the heat off completely. Leave the lid on for another 10 minutes. This is where the magic happens — the rice steams itself to perfection.

5. Remove the scotch bonnet, spring onions, thyme and pimento. Fluff with a fork. Taste for salt.

The whole scotch bonnet gives you warmth not fire. If you want more heat — pierce it before cooking. That’s the rule.

Jerk Mushrooms

• 400g mushrooms - oyster or portobello work best, torn or sliced thick

• 2 tbsp Ama’s Jerk Marinade

• 1 tbsp oil

Method

1. Toss mushrooms in marinade and oil season with salt.

2. Heat a wide pan or cast iron skillet on high. Add oil.

3. Add mushrooms in a single layer - do not stir. Leave them for 2-3 minutes until they develop a deep golden crust. This is your flavour.

4. Flip and repeat on the other side.

High heat. Don’t crowd the pan. Patience is the technique here.

BBQ Jerk

Ingredients

• 400g mushrooms - oyster or portobello work best, torn or sliced thick

• 2 tbsp Ama’s Jerk Marinade

• 2 tbsp tomato purée

• 1 tsp agave - add more if you want a stickier glaze

• 1 tsp molasses - optional but adds depth and darkness

• 1 tbsp apple cider vinegar

• 200ml vegetable stock or water

• 1 tbsp olive oil

• Sea salt to taste

Method

1. Whisk together the jerk marinade, tomato purée, agave, molasses, apple cider vinegar and stock.

2. Once the mushrooms are deeply golden, pour the sauce into the pan. It will bubble immediately.

3. Reduce the heat to medium and let the sauce reduce and coat the mushrooms — about 5-6 minutes. You want it sticky and glossy not wet and soupy.

4. Taste. Adjust salt, agave or vinegar as needed. The balance you’re looking for is smoky, sweet, sharp, hot. All four at once.

Crowding the pan steams the mushrooms instead of searing them. If your pan is small cook in two batches. Worth it.

Citrus Slaw

Sharp, fresh, crunchy. This is what stops the plate being heavy.

Ingredients

• ¼ white cabbage, finely julienned

• 2 medium carrots, finely julienned

• Small handful fresh coriander, roughly chopped

• Small handful fresh mint, roughly chopped

• Juice of 2 limes — taste as you go

• 1 tbsp olive oil

• 1 tsp dijon mustard

• ½ tsp sea salt

• Fresh black pepper

Method

1. Julienne the cabbage and carrots as finely as you can. The thinner the cut the better the texture.

2. Whisk together lime juice, olive oil, mustard, salt and pepper. Taste it - it should be punchy and sharp. That’s the point.

3. Pour over the cabbage and carrots and massage gently with your hands for 1 minute. This softens the cabbage just enough while keeping the crunch.

4. Add the herbs and toss. Taste again for salt and lime.

5. Leave to sit for 10 minutes before serving - the acid continues to work on the cabbage and the flavours settle.

The mustard is not optional. It emulsifies the dressing and stops it sliding off the slaw. Trust it.

How to Plate It

Rice and peas as the base. Mushrooms piled on top — be generous. Slaw on the side so it stays crisp. A wedge of lime. Nothing else needed.

It’s giving carnival. comfort. colour. and balance.

Get Ama’s Jerk Marinade here — it’s doing the heavy lifting in both the mushrooms and the rice.

Recipe

Ingredients

Sticky miso jerk shiitake skewers

• 400g shiitake mushrooms (stems trimmed)

• 4 tbsp AMA’S Sticky Miso Jerk (linked here)

• 2 tbsp olive oil

• 6–8 wooden skewers, soaked 20 min

Cherry & hibiscus salsa

• 150g cherries, pitted and quartered

• 200g cherry tomatoes, quartered

• ½ red onion, very finely diced

• 20g coriander leaves, chopped

• 40g blanched hazelnuts, toasted and chopped

• Juice of 1 lime + zest of ½

• 2 tbsp olive oil

• 1 tsp pomegranate molasses

• ½ tsp dried hibiscus powder

• ½ tsp flaky sea salt

Whipped tahini cream

• 150g coconut yogurt

• 120g cooked chickpeas (reserve 2 tbsp aquafaba)

• 3 tbsp tahini

• 3 confit garlic cloves

• Juice of 1 lemon + zest of ½

• ¼ tsp fine sea salt

• 2 tbsp aquafaba, whipped to soft peaks

Method

1. Toast the hazelnuts. Dry pan over medium heat, 3–4 minutes until fragrant. Chop.

2. Macerate the onion. Toss with lime juice and ¼ tsp of the salt. Rest 10 minutes — this kills the raw aggression.

3. Marinate the mushrooms. Whisk sticky miso jerk and olive oil. Toss the shiitake through. Thread onto skewers, 4–5 mushrooms each.

4. Roast. 200°C / 180°C fan, 12–15 minutes, turning halfway, until deeply caramelised and sticky.

5. Build the salsa. Combine gently - don’t crush the cherries. Rest 5 minutes.

6. Whip the tahini. Blend coconut yogurt, chickpeas, tahini, confit garlic, lemon juice, zest and salt for 2 minutes until silken.

FAQ

No pomegranate molasses? 1 tsp balsamic + ½ tsp maple.

Make ahead? Whipped tahini keeps 3 days. Salsa within 2 hours. Skewers just before plating.

Gluten-free? Yes — check your miso marinade.

Properly Seasoned is the series about making the simplest plant ingredients taste like you’ve worked them for hours. Subscribe for the next episodes.

Caramelised plantain ribbons replace the traditional fruit-and-liqueur layer. A spiced cacao soak with cardamom. The mascarpone is built from soaked cashews and folded through stabilised vegan whipping cream.

Recipe

Ingredients

Vegan savoiardi (yields 24) - or 1 pack Le Veneziane (200g)

• 240ml aquafaba

• 1 tsp lemon juice

• 180g caster sugar

• 200g plain flour

• 40g cornstarch

• ½ tsp baking powder

• 1 tsp vanilla bean paste

• ½ tsp fine sea salt

• 3 tbsp icing sugar, for dusting

Cashew mascarpone

• 120g raw cashews, soaked overnight in cold water

• 80ml unsweetened oat milk

• 50g icing sugar

• 1 tbsp lemon juice

• 1 tsp vanilla bean paste

• ¼ tsp fine sea salt

• 1 tbsp neutral oil

• 1 tsp white miso paste

Whipped vegan cream

• 300ml cold vegan whipping cream (Elmlea Plant or Oatly Whippable)

• 30g icing sugar

• ½ tsp vanilla bean paste

Caramelised plantain ribbons

• 3 very ripe plantains (mostly black skin)

• 50g vegan butter

• 90g muscovado sugar

• ¼ tsp ground cinnamon

• Pinch of fine sea salt

• 1 tsp lime juice

Spiced cacao soak

• 350ml hot water (95°C)

• 50g raw cacao or unsweetened cocoa powder

• 3 tbsp light brown sugar

• ½ tsp ground cardamom

• ¼ tsp ground cinnamon

• Pinch of fine sea salt

• 1 tsp vanilla bean paste

To finish

• 4 tbsp unsweetened cocoa powder

• 50g dark chocolate (70%+)

Method

1. Soak the cashews in cold water with a pinch of salt overnight. Drain and rinse before using.

2. Make the savoiardi the day before assembly (full method below). Cool completely and store in an airtight tin.

3. Caramelise the plantain. Slice plantains lengthways into 5mm ribbons. Melt vegan butter in a wide non-stick pan on medium-low heat. Stir in muscovado or agave, cinnamon and salt until you have a glossy caramel. Lay the ribbons in a single layer. Cook 5 minutes per side without moving them - they should be jammy and yield to a spoon. Drizzle with lime juice. Cool completely on a tray in a single layer.

4. Blend the cashew mascarpone base. Add the drained cashews, oat milk, icing sugar, lemon juice, vanilla, salt, oil and white miso to a high-speed blender. Blitz on high for 3-4 minutes until completely silken - zero grit. Refrigerate for 30 minutes to firm.

5. Bloom the cacao soak. Whisk hot water with cacao, cardamom, cinnamon and salt until smooth and glossy. Stir in vanilla. Pour into a wide shallow dish and cool to room temperature.

6. Whip the cream. Whip the vegan cream, icing sugar and vanilla on medium-high for 4-5 minutes to stiff glossy peaks.

7. Fold the cream into the mascarpone base. Take the base from the fridge. Stir ⅓ of the whipped cream into the base to slacken it. Fold the rest in two gentle additions - spatula under, scoop, turn over. Stop the moment no streaks of base remain.

8. Assemble. Dip each savoiardi in the cacao soak for 3-4 seconds per side. Layer in a deep 20cm × 20cm dish or glass trifle bowl: dipped sponge, half the plantain in a tight overlapping single layer, half the mascarpone, smoothed flat. Repeat.

9. Chill. Cover with cling film, laid lightly over the surface. Refrigerate for 24 hours minimum, 36 ideal.

10. Serve. Dust the top generously with cocoa through a fine sieve. Grate dark chocolate over. Slice with a sharp knife dipped in hot water and wiped dry between every cut. Plate cold with a Courvoisier and ginger.

How to Make Vegan Savoiardi

Preheat oven to 170°C / 150°C fan.

Whip aquafaba and lemon juice on high for 5 minutes to soft peaks. Add caster sugar one tablespoon at a time with the mixer running. Whip another 6–8 minutes to stiff horn peaks that stand straight off the whisk - rub a little between fingers, it should feel smooth, not gritty.

Add vanilla and salt. Briefly whip in.

Sift flour, cornstarch and baking powder together. Tip onto the meringue in three additions. Fold with a flat silicone spatula - maximum 12 folds total across all additions. Over-folding is the number one cause of flat savoiardi.

Pipe 8cm fingers onto parchment-lined trays, spaced 3cm apart. You should yield 24. Dust with icing sugar through a sieve. Wait 2 minutes. Dust again.

Bake immediately for 16-18 minutes until pale golden and just dry to the touch. Cool on the trays.

Chef’s Notes

Plantain ripeness is the dish. Mostly black skin, soft to the touch. Yellow plantains are too starchy.

Pan-fry over roast. Low heat in butter and muscovado keeps the ribbons jammy.

White miso is essential. Don’t taste it; just trust it.

Stop folding before you think you should. That last flour streak disappears on its own.

24 hours of chilling is the recipe. Twelve hours is half a tiramisu. Twenty-four is silk.

Vegan Tiramisu FAQ

Why is my vegan tiramisu crunchy?
Dip the savoiardi for the full 3-4 seconds per side, brush 2 tbsp extra cacao soak across the top of the assembled dish, and chill the full 24 hours.

Can I use coffee instead of cacao?
Yes - 400ml strong espresso, 3 tbsp brown sugar, ½ tsp cardamom. Same method.

Why did my homemade savoiardi come out flat?
Over-folding the meringue. The ½ teaspoon of baking powder in this recipe gives you insurance, but stick to 12 folds total.

Can I make it gluten-free?
Yes - use gluten-free vegan savoiardi or bake your own with a 1:1 gluten-free flour blend.

Can I freeze vegan tiramisu?
Yes. Wrap individual slices in cling film and foil. Up to one month frozen. Thaw in the fridge for 6 hours before serving.

If you’ve only ever had oyster mushrooms sautéed in a pan and left at that — this recipe is going to change your relationship with them forever.

We’re talking about oyster mushrooms charred twice on the grill (yes, twice — it’s the trick), tossed in Ama’s lip-tingling jerk marinade, skewered up, and laid over a cool coconut mango coriander sauce that’s doing the cooling work while the mushrooms bring the heat.

This dish is about contrast. Hot smoky char meets cold zingy sauce. Fire meets cream. It’s the kind of plate your meat-eating friends accidentally finish before realising it was plant-based.

What’s Special About Oyster Mushrooms (and Why This Cut)

Oyster mushrooms are the plant-based BBQ MVP. Their texture is the reason: torn into chunks they char like a piece of meat - going smoky, crisp at the edges, silky in the middle. They drink marinade up if you treat them right.

If you can find king oyster mushrooms (the big chunky ones with the thick stems), even better. Slice the stems lengthways into thick “steaks” and grill those alongside.

The Two-Char Method (and Why It Works)

This is where most plant-based BBQ recipes go wrong: they marinate the mushrooms first, then grill once. The mushroom releases water on the grill, the water dilutes the marinade, and you end up with a soggy-skinned mushroom that never properly chars.

Here’s the method that fixes it.

First char: plain mushrooms (just oil and salt) on a hot grill. The mushrooms release their water onto the heat and start to char on the cut surfaces. This is your flavour foundation.

Then marinate: in a bowl, toss the part-charred mushrooms with the jerk marinade. The toasted surfaces now grip the marinade like a sponge. No water in the way.

Second char: skewer them up and back on the heat. The marinade caramelises onto the already-charred surface. You get sticky, smoky, properly seasoned char that wouldn’t be possible with the standard marinate-first method.

This is the kind of detail that separates a recipe from a recipe.

Recipe

Ingredients

For the mushroom skewers:

• 250g oyster mushrooms, torn into 3–4cm chunks

• 1 tbsp olive oil

• Sea salt

• 2–4 tbsp Ama’s Jerk Marinade (linked here)

• 4–6 wooden skewers, soaked in water for 30 minutes (or metal skewers)

For the coconut mango coriander sauce:

• 200ml full-fat coconut milk (from a can, shaken before opening)

• 1 ripe mango (Alphonso or Ataulfo if you can find them), flesh only - about 150g

• Juice of 1 lime, plus the zest of half

• 1 tsp Ama’s Jerk Marinade (linked here)

• ¼ tsp fine sea salt

• 1 small bunch fresh coriander, about 15g

• Cold water, to loosen if needed

To plate:

• Extra fresh coriander leaves

• Spring onions

• Lime cheeks

• A pinch of smoked sea salt (optional - but worth it)

• 3 tbsp pomegranate molasses (optional)

Method

Make the sauce first so it has time to chill:

1. Blend the base. Add coconut milk, mango flesh, lime juice, lime zest, salt and 1 tsp of jerk marinade to a blender. Blitz on high until completely smooth - about 30 seconds. Taste. The sauce should be naturally sweet from the mango, zingy from the lime, with a quiet warmth from the jerk. Adjust lime and salt to balance.

2. Quick-blitz the coriander. Drop the coriander leaves in. Pulse 3–4 times only - you want green flecks through the sauce, not a green smoothie. Over-blending oxidises the coriander and turns the sauce muddy.

3. Chill the sauce in the fridge while you grill. It’s served cold under the hot mushrooms - the temperature contrast is the whole point.

Now the mushrooms:

4. Heat your grill, griddle pan, or BBQ to high. Properly hot. If you can’t hover your hand above it for more than 2 seconds, you’re there.

5. First char. Toss the torn mushrooms with olive oil and a pinch of salt. Spread them out on the grill in a single layer. Don’t move them. Let them char for 3–4 minutes - they’ll release their water, then start to colour. Flip and char the other side for 2 minutes. The mushrooms shrink dramatically - this is what you want.

6. Marinate. Transfer the part-charred mushrooms to a bowl. Add 2–4 tablespoons of Ama’s Jerk Marinade. Toss until every piece is glossy and coated.

7. Skewer. Thread mushroom chunks onto each skewer. Don’t pack them too tight - leave a little space so the heat can move between them.

8. Second char. Back on the high heat. Grill 2–3 minutes per side until the marinade caramelises, the edges go almost-black, and they smell smoky and sticky.

9. Plate it. Spoon a generous pool of coconut mango sauce onto a wide flat plate. Lay the skewers across the top. Drizzle pomegranate molasses over the mushrooms. Scatter with fresh coriander leaves, a squeeze of lime, and a pinch of smoked salt if you have it.

Chef’s Notes (a.k.a. things to know before you start)

Mango ripeness is everything. A truly ripe mango softly yields when you press the stem end, and smells sweet from there. Underripe mango makes a bland, stringy sauce. If yours isn’t quite there, leave it on the counter for a day or two — or use frozen Alphonso pulp (Asian supermarkets often have better mango than the regular shop).

Don’t over-blend the coriander. Pulse only. Long blending oxidises the leaves and turns the sauce a muddy brown-green. You want bright flecks of green, not a smoothie.

Salt the mushrooms before grilling. Tiny pinch only. Salt pulls water out of the mushroom and helps it char rather than steam. Non-negotiable.

Make the sauce ahead. It holds in the fridge for 24 hours. Stir before serving — it separates a little, which is fine.

Add a teaspoon of vegan butter for richness. Blend it in at the end if you want the sauce to feel a touch more luxurious. Optional but worth it for dinner parties.

What to Serve It With

If you want to make this a full plate:

• A bowl of coconut rice (recipe in the cabbage post)

• Sliced cucumber + pickled red onion salad for crunch

• Charred plantain for extra sweetness

• Or — the way I like it best — just a stack of warm flatbreads to wipe up the sauce

FAQ

Can I use a different mushroom? Yes - king oyster, shiitake (without stems), or chestnut mushrooms all work. Avoid button mushrooms (too small, not enough texture for the two-char method).

Can I make this without a grill? A griddle pan on a hot hob works. A blowtorch finish on roasted mushrooms gets you 80% there if you’re really stuck.

Is this recipe vegan? Yes - completely plant-based. The jerk marinade is already vegan.

Can I marinate the mushrooms in advance? Yes - but only AFTER the first char. Cooked mushrooms keep in the marinade for up to 24 hours in the fridge. Raw mushrooms in marinade go slimy and watery.

Can I make the sauce without mango? Pineapple works in a pinch - slightly more acidic, a touch less honeyed. Add a small pinch of sugar to balance.

If you’ve spent your life pushing cabbage to the side of the plate - this is the recipe that makes you stop.

We’re talking about hispi cabbage charred, basted in a compound butter made with Ama’s Sticky Miso Jerk Sauce, and served on a bed of coconut spice rice that’s working as hard as the cabbage. By the time the plate lands, the cabbage is somehow the main course and your other plans for dinner have changed.

This recipe is the first one in Properly Seasoned - my new series about making the simplest plant ingredients taste like you’ve worked them for hours. The trick isn’t more ingredients. It’s better technique with the right sauce.

What is hispi cabbage, and why this one?

Hispi (also called sweetheart, pointed, or arrowhead cabbage) is the long, conical cabbage you’ve been walking past in the supermarket without realising it’s the best one for charring. The leaves are tighter and sweeter than round white cabbage, and the cone shape means you can halve it lengthways without losing structure - which is exactly what you want when you’re charring it cut-side down.

If you can only find regular round cabbage, you can use it. Slice into 2cm-thick steaks and char each side. But hispi is what we’re after.

The Chef Rule I Broke (On Purpose)

Most compound butter recipes online use a 2:1 ratio - two parts butter to one part flavour. That’s the classical chef move, because compound butter is supposed to set firm in the fridge and slice into discs.

I went heavier. Almost equal parts.

Here’s why: we’re not setting this butter to slice. We’re slathering it onto a hot, just-roasted cabbage. The moment it hits the cabbage, it melts into a glaze. So sauce-heavy is the move. If it splits in the bowl, good - it’s already on its way to becoming a glaze.

✨ The Three Rules (Chef Tips)

If you take nothing else from this recipe, take these:

1. Char it first. Cut-side down in a hot dry pan with a touch of olive oil and salt. Don’t touch it. Let it go proper black. Char isn’t caramlised - it’s flavour.

2. Compound butter, but make it saucy. I went heavier than the classical 2:1 ratio (see above). 80g butter to 40g sticky miso jerk works beautifully for a generous baste. Add more if you want it more saucy, you can make your own rules on this.

3. Scotch bonnet whole on top of the rice. Heat without fire. The whole pepper sits on top of the rice as it steams - it perfumes the pot without releasing its full burn. Don’t pierce it. Don’t chop it. Whole.

Once those three are in place, you can’t really mess this up.

Recipe

Ingredients

For the sticky miso jerk butter:

• 80g unsalted butter (vegan butter works), softened

• 40g Ama’s Sticky Miso Jerk Sauce (linked here) also avaliable in Tescos in the UK

For the charred hispi cabbage:

• 1 hispi (sweetheart) cabbage, halved lengthways

• 1 tbsp olive oil

• Sea salt, to season

For the coconut spice rice:

• 200g basmati rice, rinsed

• 200ml coconut milk

• 150ml water

• 1 tsp sea salt

• 2 sprigs fresh thyme

• 2 cloves garlic, smashed

• 1 spring onion, kept whole

• 1 whole scotch bonnet (do not pierce)

• ½ tsp ground allspice (optional, for extra warmth)

To plate:

• Fresh coriander

• 2 spring onions, finely sliced

• Lime wedges

Method

1. Make the butter first. Mash the softened butter with the sticky miso jerk sauce until glossy and fully combined. Set aside at room temperature - don’t fridge it. You want it spreadable when you come back to it.

2. Halve the hispi lengthways through the core. The core holds the leaves together while it chars. Cutting around it loses you the structure.

3. Get a heavy pan stupidly hot. Cast iron is best. Drizzle the olive oil, season the cut side of the cabbage with salt, place cut-side down. Don’t move it. Char for 4–5 minutes until you can smell it caramelising and the cut face has gone proper black.

4. Transfer the cabbage cut-side up to a roasting tin. Add a little bit more olive oil and roast at 200°C / 180°C fan for 25 minutes.

5. Meanwhile, the rice. Add rinsed rice, coconut milk, water, salt, thyme, garlic, spring onion and allspice to a saucepan. Stir, bring to a gentle simmer. Sit the whole scotch bonnet on top — do not pierce it. Cover with a tight lid, reduce heat to lowest, and cook 15 minutes. Then take off the heat and steam, covered, for another 5.

6. Pull the cabbage out at 25 minutes, baste with the the butter,on the stove top until sticky and properly caramelised on top.

7. Plate it. Spoon out the rice (remove the scotch bonnet first if anyone at the table is a coward), lay the cabbage across the top, spoon the buttery pan juices over the lot. Coriander, spring onions, lime.

How I Served It

With fresh coriander, my home made caribbean chilli oil, and spring onions.

What to Serve It With

If you want to make this a full plate:

• Slow-roasted plantain on the side

• A bright herb salad - coriander, mint, lime

• A scoop of cashew yogurt with green chilli for cooling

FAQ

Can I use a different cabbage? Yes - round white cabbage works if hispi isn’t available. Slice into 2cm-thick steaks and char each side. The flavour will be slightly less sweet, but the technique is the same.

Is this recipe vegan? Yes, if you use vegan butter. The sticky miso jerk sauce is plant-based by default.

Can I skip the scotch bonnet? You can. The rice will be milder. If you want some warmth without the heat, swap in a long red chilli, also kept whole.

Can I make the compound butter ahead? Up to 3 days in the fridge. Bring it to room temperature for an hour before basting - it spreads easier.

What can I do with leftover sticky miso jerk butter? Spoon it over roast potatoes, melt it into pasta, drag bread through it, finish a steak (or a steak-bake) with it. Anywhere you’d use butter, this is the upgrade.

If you’ve been wondering what to make for a vegan Christmas dinner - this is one of my go-to recipes that always disappears first.

Glossy, meaty oyster mushrooms, glazed with agave, soy and thyme until sticky at the edges, then finished with a deep, savoury gravy that gets poured over everything. It’s comforting, indulgent, and quietly powerful - the kind of plant‑based main that doesn’t ask for permission.

This is one of five vegan Christmas recipes I’m making this year - and it always gets people coming back for more.

✨ Why This Works (Chef’s Notes)

• Oyster mushrooms behave like meat when cooked properly — high heat first, glaze later.

• Agave + soy gives balance: sweetness, salt, and deep caramelisation.

• Basting while cooking builds layers of flavour instead of boiling the mushrooms.

• Using the same pan for the gravy captures all that fond — this is where the richness lives.

• Straining the gravy at the end gives it a Christmas‑dinner finish.

Ingredients

For the Glazed Mushrooms

• 500g oyster mushrooms

• 60ml olive oil

• 60ml soy sauce

• 2 tbsp agave syrup

• 2 tbsp Ama’s Jerk Marinade (optional but recommended)

• 1 tbsp lime juice

• Fresh thyme (a few sprigs, leaves picked)

For the Rich Gravy

• 1 onion, sliced

• 5 cloves garlic, crushed

• Any leftover veg peelings (carrot, onion skins, celery ends, mushroom stems)

• 1 bunch fresh thyme

• 1–2 tbsp Ama’s Jerk Marinade (optional)

• 120ml dark rum (optional, but excellent)

• 1 tbsp plain flour

• 500ml good-quality vegetable stock

• Vegan butter, to finish

• Black pepper, to taste

Method

1. Marinate the Mushrooms

In a bowl, whisk together the olive oil, soy sauce, agave, lime juice, jerk (if using) and thyme leaves until emulsified.

Tear the oyster mushrooms into large pieces - keep them chunky. Toss them gently in the marinade until well coated. Set aside while you prep everything else.

2. Cook the Mushrooms

Heat a wide non‑stick or cast‑iron pan over medium‑high heat.

Lay the mushrooms in a single layer (work in batches if needed). Let them cook undisturbed at first - you want colour and caramelisation.

As they cook, spoon a little extra marinade over them, turning occasionally. Cook until glossy, lightly charred at the edges, and juicy inside (about 6–8 minutes total).

Remove mushrooms from the pan and set aside. Do not wipe the pan.

3. Build the Gravy (Same Pan, Always)

Lower the heat to medium. Add sliced onion, garlic, veg peelings, thyme, and any leftover marinade or jerk.

Cook slowly, stirring, until everything softens and smells deeply savoury.

If using rum, pour it in and let it bubble and reduce by at least half - this burns off the alcohol and leaves warmth and depth.

Sprinkle in the flour and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Gradually pour in the vegetable stock, stirring constantly. Cover and let it simmer gently for 15–20 minutes.

4. Finish & Strain

Turn off the heat. Stir in a small knob of vegan butter and crack of black pepper.

Strain the gravy through a sieve, pressing to extract all the flavour. Taste and adjust seasoning.

To Serve

Pile the glazed mushrooms onto a warm platter.
Pour over the hot gravy generously.

Serve with roast potatoes, mash, or anything that needs sauce - because this gravy will not be wasted.

🌿 Make‑Ahead & Christmas Tips

• The gravy can be made a day ahead - reheat gently before serving.

• Mushrooms can be cooked ahead in the pan, then roasted in the oven at a high heat 200c for 10 mins just before serving.

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Warming, smoky and deeply nourishing

When the temperature drops, I always crave comfort food that actually fills and restores me. This smoked aubergine vegan chilli is exactly that. It’s thick, smoky, grounding - the kind of bowl that feels like warmth from the inside out.
By charring the aubergine, toasting whole spices and blending dried chillies, you build a depth you don’t normally find in vegan chilli recipes. Add fibre-rich beans, lentils and walnuts, and you get a plant-based meal that’s both nourishing and satisfying - real winter comfort food.

✨ Why This Technique Works (Chef Tips)

This chilli is all about texture and depth - the things most vegan chillies are missing.

Charred aubergine creates body
The aubergine is smoked until the skin blisters, then mashed in. It thickens the chilli naturally and gives a grounding, almost meaty richness.

Toasting whole spices = big flavour
Cumin, coriander and smoked paprika release their essential oils when toasted, giving warmth and complexity.

Dried chillies add real smoke and sweetness
Chipotle for smokiness, ancho for depth and natural sweetness — blend them into a paste so the chilli tastes slow-cooked and layered.

Walnuts add healthy fats + grounding texture
They mimic the richness of meat without any heaviness. Great for the gut, great for flavour.

Beans + lentils = plant power
Black beans, kidney beans and beluga lentils bring fibre, protein and that slow-release energy we need in winter.

This is healing food - slow, deep, full of intention.

Ingredients

Base

• 1 large aubergine, charred until skin blisters

• 1 red onion, diced

• 1 bell pepper, chopped

• 2 green chillies, finely chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 600g passata

• 1 × 400g black beans, drained

• 1 × 400g kidney beans, drained

• 1 × 400g beluga lentils, drained (or 250g cooked)

• 400ml stock

• Oil, for cooking

• Salt, to taste

Whole Spice Blend

• 1½ tsp coriander seeds

• 2½ tsp cumin seeds

• 1 tsp smoked paprika

• ½ tsp Mexican oregano (optional)

• 1 cinnamon stick (optional)

Dried Chilli Paste

• 1 dried chipotle chilli, seeds + membrane removed

• 1 dried ancho chilli, seeds + membrane removed

• Hot water, for blending

Texture

• 1 handful walnuts, finely chopped

Method

1. Smoke the Aubergine - Char the aubergine directly over a flame or under the grill until the skin blackens and blisters. Place in a heatproof bowl, cover, and let it steam and cool.

2. Toast Your Spices - In a dry pan, toast the coriander seeds and cumin seeds for 1–2 minutes until fragrant. Grind them in a pestle and mortar. Mix in smoked paprika (and oregano if using).

3. Blend the Dried Chillies - Remove seeds and membrane from the dried chillies.
   Soak ancho and chipotle in hot water for 5 minutes, then blend into a smooth paste.

4. Start Your Base - Heat oil in a deep pot. Add your spice mix and stir for a minute - let the oils release. Add onion, bell pepper, green chillies and garlic. Cook for around 4 minutes until softened. Stir in tomato paste and cook for another minute.
   Add the blended chilli sauce.

5. Add the Body - Peel the aubergine, the skin should slip off easily.
   Chop the smoky flesh and add it to the pot with the chopped walnuts. Stir to combine.

6. Add Beans, Lentils & Liquids - Pour in the passata, stock, black beans, kidney beans and beluga lentils. Add the cinnamon stick if using. Season with salt.
   Simmer for at least 20–25 minutes until the chilli thickens and deepens.

Taste & Adjust

Season to taste. Add more stock if needed, or let it reduce for a thicker chilli.
Let it rest before serving, it always gets better after sitting.

How I Served It

With crisp green plantain slices, avocado dressed in olive oil, chilli, lime and coriander.
You can also serve with rice, tortillas, or just a big spoon.

Chef’s Notes

• Want it thicker? Let it simmer a little longer or mash some of the beans.

• No aubergine? Use roasted courgettes or mushrooms for body.

• Add sweetcorn or roasted peppers for extra sweetness.

• This chilli tastes even better the next day - perfect for meal prep.

• Add greens like kale or spinach at the end for extra nutrients.

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If you grew up with Caribbean roots, you already know: Saturday means soup. But not just any soup. We’re talking about pots that simmer slow, steeped with spice, herbs, sweetness, and soul.

This version is made from the roots and full of healing powers, grounding, and full of depth. It’s made with creamy coconut milk, roasted spices, soft chunks of pumpkin and sweet potato, and classic aromatics like thyme, pimento, and a whole scotch bonnet for that likkle heat.

✨ Why This Technique Works (Chef Tips)

This soup is all about layering flavours:

• Start with whole, fresh aromatics like ginger, turmeric, garlic, and lemon - they bring warmth, digestion support, and depth.

• Roasting or blooming your dry spices (like curry powder, cumin, coriander) unlocks their essential oils, which makes your base richer.

• Adding pimento (allspice berries) and a whole scotch bonnet infuses gentle island heat without overpowering.

• A finish of white miso adds an unexpected umami hit - totally optional, but it brings body and balance.

This is healing food, no shortcuts, no stress, all love. Reccomended soundtrack - Chronixx - I and I

Ingredients

• 600ml full-fat coconut milk

• 400ml vegetable stock

• 2 tsp Caribbean curry powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp fenugreek powder

• 1 large thumb of fresh ginger, minced

• 1 stick fresh turmeric, peeled (or 1 tsp ground)

• 4 cloves garlic, minced

• 4 slices unwaxed lemon, pips removed

• ½ large pumpkin

• 1 cup dried yellow split peas

• 1 large carrot, chopped into chunks

• 1 sweet potato, peeled and chopped

• 1 small cassava root, peeled and chopped (or yam)

• 2 large whole corn cobs, sliced into 2-inch rounds

• 6 pimento berries (whole allspice)

• 1 whole scotch bonnet pepper (don’t burst unless you want it spicy)

• 1 small bunch fresh thyme

• 1 tbsp white miso paste (optional, for umami)

For Serving:
Plantain, spring onions, chilli oil.

Method

1. Cook Yellow Split Peas
   Rinse 1 cup of split peas, then place in a saucepan with 3 cups of water. Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes until soft. Add more water if needed during cooking.
   Once tender, I like to drain and rinse before adding to the soup, this helps remove excess starch and makes the peas easier on digestion.

2. Roast The Pumpkin

   Cut your pumpkin in half. Drizzle the flesh with a little neutral oil (like avocado, olive or coconut). Place cut-side down on a baking sheet and roast at 180°C (fan) / 200°C (conventional) for about 25–35 minutes, or until the flesh is golden, soft, and caramelised at the edges.

3. Start your base:
   In a large pot, add a splash of oil or a bit of coconut cream from the can. Gently sauté the garlic, ginger, and turmeric for 2–3 minutes until fragrant.

4. Bloom your spices:
   Add the curry powder, cumin, coriander, and fenugreek. Stir for another minute to toast the spices - this unlocks flavour that’ll carry through the whole dish.

5. Add the liquids + aromatics:
   Pour in the coconut milk and vegetable stock. Stir well.

6. Blend Pumpkin
   Once the pumpkin is roasted and caramelised, let it cool slightly. Use a spoon to scoop out the soft flesh, discarding the skin (unless it’s super tender and you want that extra fibre). Add the pumpkin flesh straight into your soup pot, then use a hand blender (immersion blender) to blend everything until completely smooth and velvety.

7. Add more aromatics
   Add lemon slices, thyme, pimento berries, and whole scotch bonnet. (Cut the pepper if you want more heat.) Season to taste with salt if using.

8. Load in the veg:
   Add sweet potato, carrot, cassava (or yam), corn and cooked split peas. Bring to a gentle boil, then reduce to a simmer. Let it cook uncovered for 25–30 minutes until everything is soft and the soup thickens slightly. Add more veg stock if needed to cover the veg.

9. Finish with depth:
   Stir in the white miso (if using) at the end - off the heat for that hit of savoury depth.

10. Taste & balance:
    Remove lemon slices and scotch bonnet. Taste your soup, season with sea salt to finish. Add more lemon juice or miso if you want brightness or body.

Video method from instagram linked here

How I Served It:

With slices of roasted pumpkin or fried dumplings on the side. Fresh slices of spring onions, chilli oil (I use my own scotch bonnet chilli oil) and I can’t help but add some sweet fried plantain.

Chef’s Notes:

• Want it thicker? Let it reduce a little longer or mash some of the pumpkin.

• No pumpkin? Use butternut squash or even kabocha - they’ll hold that sweet, nutty backbone.

• This soup gets better the next day, once everything has mingled.

• Add greens like callaloo, spinach, or kale at the end for a nutrient boost.

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✨ Why This Technique Works (Chef Tips)

Lion’s mane naturally shreds and crisps like pulled meat - pressing it while searing helps drive out moisture and intensify the golden crust.

Ama’s Jerk Marinade brings that deep island warmth - think allspice, thyme, cinnamon and fire. It does the hard work for you.

Cooking your rice low and slow (without lifting the lid!) gives that perfect, fluffy finish. Gungo peas add more flavour and creaminess than kidney beans ever could - sorry, not sorry.

And plantain? Must-have. The sweet caramelised edges balance all that spice like a dream.

What you’ll need (ingredients):

For the jerk lion’s mane:

• 500g lion’s mane mushrooms (sliced into steaks or thick chunks)

• 4 tbsp Ama’s Jerk Marinade

• Optional: 2 tbsp Ama’s Sticky Miso Jerk or 1 tsp agave or sweetener of choice

• Olive oil (or a neutral cooking oil)

• Salt

For the rice & peas:

• 1 cup (210g) long grain rice (washed)

• 1 x 400g tin gungo peas (drained & rinsed)

• 2 garlic cloves, crushed

• 2 spring onions, finely chopped

• ½ tsp ground allspice

• 2 sprigs of fresh thyme

• 1 scotch bonnet (whole, pierced or sliced)

• 250ml full-fat coconut milk

• 250ml water

• 1 tbsp vegan butter

• Salt to taste

• 1 lime, to serve

• Fresh herbs (like coriander or parsley), to finish

For the plantain:

• 2 ripe plantains, peeled & sliced

• 200ml oil for frying

• Pinch of salt

Equipment:

• Cast iron or non-stick frying pan

• Saucepan with lid

• Baking tray

• Optional: Something heavy (like a smaller pan) to press mushrooms

Method:

1. Brown your lion’s mane:
Heat a little oil in a non-stick or cast iron pan over medium-high. Add the sliced lion’s mane in a single layer. Cook 1–2 mins until golden. Flip, season with a little salt, and if you’ve got something flat and heavy (like another pan), press it on top to help brown and release excess moisture.

2. Roast with jerk:
Once both sides are golden, coat the mushrooms in Ama’s Jerk Marinade. Transfer to a baking tray and roast at 180°C for 10 minutes until glazed and tender.

3. Optional sticky glaze:
Want an extra punch? Warm 2 tbsp Ama’s Sticky Miso Jerk in a pan with 1 tsp agave (or honey/sweetener). Stir the roasted mushrooms in this glaze just before serving for that sweet-spicy finish.

4. Make the rice & peas:
In a saucepan, melt vegan butter. Add spring onions, garlic and allspice — sauté until fragrant. Stir in the rice, gungo peas, coconut milk, water, thyme, salt and scotch bonnet. Bring to a boil, cover with a tight-fitting lid, and reduce to the lowest heat. Cook for 10 minutes without lifting the lid. Then remove from heat and fluff with a fork.

5. Fry the plantain:
Fry sliced plantain in hot oil until golden and caramelised. Drain on paper towel and sprinkle with salt while hot.

6. To serve:
Spoon rice & peas onto each plate. Slice the lion’s mane and layer on top. Add your sweet fried plantain, a drizzle of miso jerk if using, and scatter with fresh herbs and a squeeze of lime.

Product spotlight:

Ama’s Jerk Marinade: Fiery Scotch bonnets with warming cinnamon, nutmeg and allspice. It’s deep, rich and full of Caribbean heat.

Ama’s Sticky Miso Jerk: A next-level glaze. It’s got that classic jerk heat, but the miso gives it this rich umami twist. Sweet, spicy umami magic for dipping, drizzling & glazing.

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Serves 4 | Plant-Based, Sweet-Heat, 15-Minute Wonder

✨ Why This Technique Works (Chef Tips)

• Tearing tofu gives more surface area for crispiness and texture, it holds sauce better too.

• Cornstarch crust means golden outsides, bouncy middles, tofu with personality.

• Ama’s Sticky Miso Jerk does the heavy lifting here: sweet, spicy, umami-packed. You just heat and coat.

• Finishing with lime sharpens the richness and balances the heat. A squeeze changes everything.

• This is a 15-minute dish that tastes like you cooked for an hour. You didn’t.

Ingredients

• 400g fresh wide rice noodles

• 400g firm tofu

• 2 tsp corn starch

• 4-6 tbsp Ama’s Sticky Miso Jerk (adjust to taste)

• 4 cloves garlic, finely chopped

• 1 courgette, sliced into half moons

• 4 bird’s eye chillies, sliced

• 1-2 tbsp agave (or sweetener of choice)

• 1½ tbsp dark soy sauce

• Juice of ½-1 lime

• Handful of fresh basil

• Oil for cooking

Method

1. Cook the noodles
Prepare your fresh rice noodles as per the pack - gently loosen them apart once cooked so they don’t clump.

2. Crisp the tofu
Tear tofu into chunky pieces with your hands. Toss in corn starch until lightly coated.
Heat a wok or non-stick pan with oil, then fry tofu until golden and crisp. Remove and set aside.

3. Build your base
In the same pan, sauté courgettes until lightly golden. Add garlic and chillies, then stir in Sticky Miso Jerk, soy sauce, and agave. Let it bubble and coat the courgettes (1-2 mins).

4. Sauce it up
Add the tofu and noodles into the pan. Gently toss to coat everything in that sticky, glossy sauce. Add more miso jerk if needed.

5. Finish & Serve
Squeeze over fresh lime juice to brighten it up, then tear in the basil. Drizzle with a lil extra virgin olive oil or sesame oil. Serve immediately, it’s not a wait-around kind of meal.

Chef’s Notes:

• No tofu? Use mushrooms, tempeh, or chicken.

• Want extra crunch? Top with roasted peanuts or crispy shallots.

• These flavours are bold - taste as you go and make it yours.

• Don’t skip the lime. It’s the difference between ok and wow.

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Serves 4 | Plant-based, Fire-Charred, and Seriously Addictive

If you’ve ever doubted mushrooms could hold the spotlight, this will flip that idea on its head.

We’re talking about succulent, meaty oyster mushroom skewers, grilled to golden-edged perfection, soaked in rich, bold jerk flavour, and finished with a sticky miso glaze. Paired with crunchy green plantain crisps, this combo is pure flavour - smoky, crispy, spicy, sweet, all at once.

✨ Why This Technique Works (Chef Tips)

Oyster mushrooms have that naturally meaty pull, but the secret is how you treat them like meat.

• Marinate them well in Ama’s Jerk to build deep flavour inside and out.

• Fold large pieces onto the skewers to create more surface area — this gives you more crispy edges when they hit the pan or grill.

• Char over high heat to caramelise the marinade and lock in juiciness.

• Optional glaze with Ama’s Sticky Miso Jerk adds that final hit of sweet umami that takes this into addictive territory.

Pair it with freshly fried green plantain crisps and you’ve got a full experience: char, crunch, heat, depth.

Ingredients

For the Skewers

• 600g oyster mushrooms (can sub for food of choice eg, chicken, tofu, vegtables)

• 4 tbsp Ama’s Jerk Marinade

• 4 tbsp Ama’s Sticky Miso Jerk (optional, for final glaze)

• 1 tbsp olive oil (or other neutral oil for cooking)

• Skewers (metal or soaked wooden)

For the Plantain Chips

• 2 green plantains (aka green bananas), peeled and thinly sliced

• Avocado oil (or other high-heat oil) for frying

• Sea salt, to finish

Method

1. Marinate the Mushrooms. Tear or slice oyster mushrooms into large pieces. Toss them in Ama’s Jerk Marinade until fully coated. If you’ve got time, let them rest and soak up the flavour (15–30 mins is perfect).

2. Thread the mushrooms onto skewers. If any are wide, fold them over to double up - this gives them more char potential and helps hold moisture.

3. Heat a griddle pan, BBQ, or non-stick pan over medium-high heat with a little oil. Lay down the skewers and let them sizzle - don’t move them too much. Turn every couple of minutes until all sides are golden and edges are crisp (around 6–8 mins total).

4. Glaze (Optional but next-level). Brush each skewer with Ama’s Sticky Miso Jerk for the final 1–2 minutes, then remove from the heat. Let the sauce bubble slightly and glaze the mushrooms, creating that sticky-sweet finish.

🍌 For the Plantain Chips:

1. Peel and thinly slice the green plantains into rounds or ovals (mandoline or knife).

2. Heat avocado oil in a shallow pan over medium-high. Test with one slice - it should sizzle immediately.

3. Fry in batches until golden and crispy, flipping as needed (about 2–3 mins per batch).

4. Drain on kitchen towel and immediately season with sea salt while still hot.

Chef’s Notes:

• Want deeper smoke? Finish your skewers on a charcoal BBQ or under the grill (broiler) for 1–2 minutes.

• Oyster mushrooms shrink - pack your skewers full so they stay juicy.

• For a lighter option, bake the plantain slices at 200°C (fan) with a little oil until crisp.

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Serves 4 | Plant-based, Flavour-loaded, and Seriously Addictive

If you’ve ever looked at an aubergine and thought, “meh,” this recipe will change your relationship with it forever.

We’re talking about crispy fried chunks of silky-soft aubergine, glazed in a sticky, umami-rich miso jerk sauce that hits deep with sweet heat, savoury depth, and that signature caramelised finish.

This dish is about texture + transformation. The kind of plant-based magic that surprises even the most committed meat lovers.

✨ Why This Technique Works (Chef Tips)

Most people either over-salt, over-oil, or undercook aubergine. But here’s the trick:
Steam it first.

Steaming keeps the inside soft and buttery without soaking up oil. Then, a light batter of cornstarch + flour + fizzy water creates that golden crisp shell. This contrast - crispy outside, tender inside - is pure satisfaction.

And once you glaze it in Ama’s Sticky Miso Jerk Sauce? Game over. You’ll want to slather it on everything.

RECIPE

Ingredients

• 4 long aubergines, chopped into diagonal chunks

• 5 tbsp Ama's Sticky Miso Jerk Sauce Linked here

• 3 tbsp corn starch

• 3 tbsp spelt flour (or plain flour)

• 3 tbsp cold fizzy water (or still, but fizzy gives a crispier finish)

• Sea salt, to season

• Neutral oil, for frying

Method

1. Chop your aubergines into diagonal chunks. Diagonals = more surface area = more crisp.

2. Steam the aubergine for 6–8 minutes, just until fork-tender. This locks in moisture and softens the flesh. (No oil soak here.)

3. Make the batter: In a bowl, whisk together flour, corn starch, cold fizzy water, and a pinch of salt. The batter should be light and just coat the back of a spoon.

4. Heat oil in a pan (medium-high).

5. Dip each steamed aubergine chunk into the batter, then gently lay into the hot oil. Fry until golden and crisp, turning as needed (about 3–4 mins).

6. Drain on a wire rack or kitchen towel. Never let crispy things sit flat - you want air underneath to stay crunchy.

7. In a wok or large pan, heat Ama’s Sticky Miso Jerk Sauce for 30 seconds until bubbly and aromatic.

8. Toss in the fried aubergine until evenly coated and glossy. Work fast - you want to glaze, not soak.

How I Served It:

On a bed of coconut allspice rice, a dollop of coriander-lime yogurt, and a sprinkle of fresh chives.
It’s giving heat, comfort, texture, and balance.

Chef’s Notes:

• Cold fizzy water in the batter creates a delicate tempura-style crust. Keep it chilled until the moment you mix.

• You can air-fry or oven-bake the steamed aubergine if you want to skip pan-frying — just brush with oil and roast until golden, then glaze.

• Double the sauce. Trust me — you’ll want extra for drizzling, dipping, or tomorrow’s rice bowl.

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