Flying Shortbread

Blot tofu slabs dry. Mix soy sauce and sesame oil and brush slabs. Grill-bake the tofu for 15 mins until brown. Garnish with spring onions and sesame seeds .

Fry the onions until brown, add a pinch of sugar . Simmer for 10 minutes. Add water and cornflour , stir until thick.   Add several cups of water, one of wine , and thyme . Simmer until thick.   Place rounds of Gruyere over bowls and toast in oven.

Fry onion, garlic, sundried tomato, oats and mushrooms .   Add soy sauce, mustard, tomato paste, vinegar and Worcestershire and a bit of water, simmer to sticky. Puree tofu, cornflour and breadcrumbs to thick dry paste.   Fold in mushroom sauce and cheddar .   Grease pan, add mixture. 40 mins @ 200°

Mix corn, grated gruyere, onion, garlic, parsley, cumin, flour, egg and extra eggwhite .   Fry in eggrings. Serve with sour cream .

Purée avocadoes with lemon juice, vanilla essence . Sprinkle chopped nuts and coconut flakes .

Bake oiled brinjal surfboards. Mix chunky cottage cheese, capers, olives, parsley and roll into surfboards.   Make a tomato, onion, garlic, roasted bellpepper purée to accompany.

Parboil  potatoes , core with an apple corer.   Chop and mix any cooked vegetabl e s , feta and add moroccan spices and fill the inner core of the potatoes.   Make a paste with flour, ginger, garlic, oil, cottage cheese, salt and smear on the outside of the potatoes.   40 mins @ 200° Serve with coriander .