Coconut, lime and blueberry slice, from Harry Eastwood's Red Velvet & Chocolate Heartache.

This is a courgette cake, and, as i have an excess of the green truncheons, i was determined to make something more than just endless griddling (with mint, delicious).

It has a 'pastry' base of coconut mixed with sugar and butter. Unnecessary, probably. I didn't crisp the base quite enough .. coconut burns so quickly, i was over cautious.









2 eggs, sugar, a LARGE courgette very finely grated (a minute in a barrel grater, no sweat), zest and juice of 2 limes, gluten free flour and baking powder, salt and a generous cup of frozen blueberries.

Again, i didn't give it quite long enough in the oven (although a deal more than the recipe states). The flavour was fabulous - lime and blueberries are perfect companions - i think the sponge will probably stand alone from the coconut base and that is how i will try it next time. It is worth another attempt.

Peanut noodle salad: I like to make up a generous amount of the dressing, keep it in the fridge for 3 or 4 days for dipping into.

6 tablespoons smooth peanut butter
¼ cup chicken broth or water
3 tablespoons rice vinegar
1 or 2 tablespoons soy sauce
1½ tablespoons palm sugar (or agave syrup)
(1 tablespoon oriental sesame oil - optional, but preferable. I leave it out at home because of allergies)
1 tablespoon minced peeled fresh ginger
½ teaspoon cayenne pepper

Combine all the ingredients briskly. Taste and adjust for personal preference - it might need more sweet or sour, depending on your brand of peanut butter and soy, and which type of sugar you use. Palm sugar is fudgy sweet and dissolves well, hence i used agave syrup as a replacement.

brown rice and wakame noodles, cooked and refreshed
2 chicken breasts, poached and shredded
1 large red sweet pepper, thinly sliced
2 chopped scallions
a handful of bean sprouts or half a chopped cucumber

Add peanut sauce to taste, garnish with chopped fresh coriander and chopped salted peanuts