This is not a book about veganism, it is about fantastic and tasty food, made without animal products
In her first solo cookbook, Tredwells’ Chef Patron, Chantelle Nicholson, shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Her passion for fresh produce was developed early, growing up in New Zealand and tending her own vegetable garden from a young age. This, then combined with her career as a professional chef, inspired her to develop tasty, restaurant-quality vegan recipes, which regularly feature on the menu at the restaurant. In Planted she offers an abundance of these dishes to make at home. Her recipes may look high-end, but they are easy to create in your kitchen and will impress even the most devoted meat and cheese lovers.
To give you a sneak peek of what you can expect, below is the recipe for the Lavender & Lime Drizzle Cake, pictured above.
Lavender, when used subtly, can be a great addition to cakes and baking. It needs to lightly perfume, rather than overpower though! Fresh is always best but if not available, dried lavender will work in this case. This cake does need to be cooked in a ring tin, so if you do not have a fluted one then a plain one will work just as well.
175g caster sugar
1/2 teaspoon xanthan gum
150g non-dairy butter, plus extra for greasing
Zest of 1 lime
1 tablespoon lavender flowers, plus extra to garnish
200g self-raising flour
1 teaspoon baking powder
For the drizzle
Zest and juice of 2 limes
50g caster sugar
40g Demerara sugar
Preheat the oven to 165℃ / fan 145℃ / gas mark 3. Grease a 20cm fluted ring tin.
Whisk the aquafaba in a bowl with an electric whisk, or using a standing mixer, until stiff. Continue whisking and gradually add the caster sugar, then whisk until stiff and glossy. Add the xanthan gum and whisk for a further 3 minutes.
Soften the butter and beat until creamy. Add the lime zest and half of the lavender. Beat in the aquafaba, in 3 stages. Mix the flour and baking powder together, then fold into the butter mix, until just combined.
Scrape the batter into the prepared ring tin and bake for 25-30 minutes until a skewer inserted comes out clean. Prick the base of the cake all over with a skewer, to create ‘channels’ for the syrup.
Allow to cool for 15 minutes, then turn the cake out.
Place the remainder of the lavender flowers, lime zest and juice, and caster sugar into a small saucepan with 1 tablespoon of water. Bring to the boil for 3 minutes, then gently pour over the cake. Sprinkle with the Demerara sugar and extra lavender flowers and allow to cool.
Alternatively, this delicious cake is a new, spring addition to the Prix Fixe menu at Tredwells, 2 courses for £25 or 3 courses for £30, so be sure to book a table today.