Ben’s Spring Rolls

Serves 4


4 medium potatoes peeled and quartered and boiled until tender

6 large leaves of Swiss chard, stalks and leaves separated

1 head Cavalo Nero leaves stripped from the stalk

1⁄4 Chinese cabbage finely shredded

1⁄2 Butter cabbage

1⁄2 Savoy cabbage

3 onions sliced

1 tablespoon finely grated ginger

1 tablespoon chopped garlic

3 tablespoons curry powder

1 vegetable stock cube

1 litre sunflower oil

Sweet chilli sauce

Large rice paper roll wrappers


Blanche all of the cabbages except the Chinese cabbage in salted boiling water until tender. Drain and allow to cool. Once cool squeeze dry and chop. Set to one side. In a wok or large pot, heat two tablespoons of sunflower oil. Add the onions and a good pinch of salt, sauté until soft. Add the ginger, garlic, curry powder and vegetable stock cube and sauté until aromatic, about 2 minutes. Then add the chopped cabbages and sauté until the cabbage wilts down and the flavours blend well – about 5 minutes. Finally add the Chinese cabbage and boiled potatoes and stir well. Remove from the heat and allow to cool. To make the spring rolls, soak the large rice paper roll wrappers in warm water until soft. Remove to a clean board and pat dry. Place two tablespoons of vegie mix in the centre of the rice paper. Fold over the bottom edge and gently pull firm. Fold in both edges and continue to roll into a cigar shape. Ensure that they are well sealed at the edges and the final fold and put on a tray. Repeat with the rest of the filling. You will get at least 20.Then heat the remaining sunflower oil in a work until hot (180 degrees) and fry the rice paper rolls a few at a time until golden and crisp. Serve with sweet chilli sauce.

Gnocchi Romano

Recipe by Ben O’Donoghue 


Serves 4


3⁄4 cup of semolina
3 cups of milk
1 bay leaf
1 carrot chopped
1 celery stick chopped
1 medium onion skinned and chopped
2 teaspoons of chopped thyme
Pinch of nutmeg
100 g butter grated
2 egg yolks
100 g Parmesan cheese
1 clove garlic finely chopped
2 tablespoons of rough chopped parsley
1 lemon
100 ml pure cream
500 g mixed mushrooms (oyster, pink oyster, king brown, enoki, wood ear, pine or slippery
jacks) brushed clean and sliced


To make the gnocchi, combine the milk with the chopped vegetables, 1 teaspoon of thyme and bay leaf and gently simmer for 10 minutes to infuse all the flavour. Then pass the milk through a sieve into pot and return to the heat. Simmer again and then whisk in the semolina and stir until thick. Continue to stir for about 5 minutes and then remove from the heat. While still hot whisk in the egg yolks and 1⁄2 the grated Parmesan and season with salt and pepper to taste. Line a flat baking tray with baking paper and then spread the thick semolina over the tray so that it is about 2-3cm thick. Then allow it to cool. Once cool, cut the gnocchi dough into circles using a round pastry cutter, reforming any trim so as to use all the semolina. Rub a baking dish with butter and then arrange the semolina gnocchi slightly overlapping. Dot the top of the gnocchi with half the butter and more Parmesan cheese. Place the baking dish into a medium hot oven and bake until golden brown.

While the gnocchi bakes, melt the remaining butter in a saucepan and add the garlic and thyme. Then add the mushrooms and sauté until the mushrooms soften. Then add the cream, salt and pepper and simmer to slightly thicken. Finally add the chopped parsley and a good squeeze of lemon juice. Once the gnocchi is out of the oven pour the mushroom sauce over the gnocchi and finish with a grating of Parmesan cheese.

Eggplant, Basil, Tomato & Goats Cheese Stack

Recipe by Zoe Bingley-Pullin

For the full recipe click on the photo!



Spicy Hoisin Glazed Eggplant with Herb Salad

Recipe by Dani Venn
Serves: 4 – 6 shared
Prep Time: 20 Minutes
Cook Time: 40 Minutes


3 eggplants, tops removed, sliced in half lengthways
6 teaspoons peanut oil
¼ cup hoisin sauce
2 tablespoons Stir Fry Essentials Sichuan Spice and Chilli Sauce
2 tablespoons mirin
2 cups bean sprouts, washed
1 small bunch coriander leaves, washed
1 small bunch of Thai basil, Vietnamese or regular mint, washed, leaves torn
2 spring onions, thinly sliced
1 bunch bok choy, washed, thinly sliced
1 long red chilli, thinly sliced (seeds removed)
1 teaspoon white sesame seeds
1 tablespoon soy sauce
½ teaspoon sesame oil


Preheat oven to 200 degrees conventional / 180 FF. Rub the surface of each eggplant half with one teaspoon of oil. Heat griddle pan to high and place eggplant with the inside facing down on pan, after about 3 – 5 minutes turn eggplant onto the opposite angle to create a crosshatch pattern. Remove from pan, set aside, and repeat with remaining eggplants. (See note)

To make glaze, mix together hoisin sauce, Sichaun sauce and mirin together in a bowl.

When all eggplants have been grilled, place on lined baking tray, take a sharp knife and make slight incisions following the same cross hatch pattern. Generously cover each eggplant with glaze reserving a few tablespoons for basting. Place in oven and cook for 25 minutes, basting with glaze twice during cooking. (See note)

To make salad, combine bean shoots, fresh herbs, spring onion, bok choy and chilli together in a bowl. Stir together soy sauce and sesame oil in a separate bowl, dress salad just before serving.

When eggplants are finished cooking, sprinkle over sesame seeds and top with a handful of salad. Serve warm.



Alternatively if you do not have a griddle pan this can be done on the barbeque. If you do not have a griddle pan or barbeque simply create a cross hatch pattern with a sharp knife across the insides of the eggplant, leaving a 5cm between lines and continue the recipe at step 3.

If you have not grilled your eggplant on a griddle pan or barbeque cook eggplants in the oven for a further 10 minutes.