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Crunchy Carnival Salad Recipe

This spicy and sweet salad brings together all our favourite flavours from the famous Notting Hill Carnival – great for a relaxed healthy lunch on a sunny day. Make extra to pack into a lunchbox. It also goes really well with griddled tofu or jackfruit roasted in a spicy jerk or BBQ sauce.


Serves 6



30g fresh coriander
¼ red cabbage
8 spring onions
2 carrots
1 red pepper
2 mangoes
1 avocado
1 large fresh red chilli
50g egg-free mayonnaise
1 tsp–1 tbsp Encona West Indian hot sauce
1 tsp maple syrup
2 limes
200g sweetcorn
Salt and black pepper

2 large sweet potatoes (about 675g)
1 tbsp olive oil
½ tbsp chilli flakes
Salt and black pepper

5 sprigs fresh thyme
2 garlic cloves
1 x 400g tin kidney beans
1 x 400ml tin full-fat coconut milk
100ml water
¼ tsp ground allspice
1 tsp salt
¼ tsp black pepper
200g long-grain rice



Preheat oven to 180°C. First cook the sweet potatoes. Peel the sweet potatoes and cut them into 2cm chunks. Spread over the baking tray, sprinkle over the oil, chilli flakes and a little seasoning. Roast for 25–30 minutes, turning halfway.

Meanwhile, make the rice and beans. Pick and roughly chop the coriander leaves and set aside. Tie the coriander stems and thyme together with string to make a bouquet garni. Peel the garlic. Drain the kidney beans.

Put the saucepan over a medium heat. Add the coconut milk, water, allspice, salt, pepper, garlic and bouquet garni and bring to a simmer.

Wash the rice under cold water until it runs clear and tip into the saucepan. Stir, reduce the heat to a very gentle simmer, put the lid on and cook until all the liquid has been absorbed, about 13–16 minutes.

Take the pan off the heat. Remove the garlic and bouquet garni. Fold in the kidney beans. Put the lid back on for 5 minutes.

Prep the rest of the fresh ingredients. Shred the cabbage, cut the spring onions in half and shred them lengthways. Peel the carrots and then peel them into ribbons. Trim the pepper and slice into thin strips.

Slice the mangoes lengthways down either side of the stone, spoon out the flesh and slice thinly. Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop out the flesh, then slice thinly.

Rip the stem from the chilli, cut it in half, scrape out the seeds and slice thinly.

Put the egg-free mayonnaise, hot sauce and maple syrup into a large bowl. Halve one of the limes, squeeze in the juice and stir to mix. Add the cabbage, spring onions, carrots, pepper, chilli, coriander leaves and sweetcorn. Toss to coat in the dressing.

Serve the rice into large bowls. Spoon over the roasted sweet potatoes.

Pile over the salad and top with the avocado and mango slices. Squeeze more lime over the avocado. Quarter the remaining lime and place a wedge on each bowl. Serve immediately.




Mini Banoffee Meringues Recipe

Serves 18



140ml aquafaba (the drained water from 1 x 400g tin chickpeas)
½ tsp cream of tartar
100g caster sugar
2-3 bananas
25g dark chocolate

For the caramel sauce
150g caster sugar
120ml full-fat coconut milk
pinch of salt
½ tsp dairy-free butter
For the cashew cream
150g cashews
600ml full-fat coconut milk
2 tbsp icing sugar
1 tsp vanilla extract
½ banana


  1. Preheat oven to 180°C.
    Pour the aquafaba into the mixer. Turn the mixer onto high and leave it running. Add the cream of tartar and continue to beat. After two minutes, add the caster sugar slowly. Beat on high for 10–15 minutes, until aquafaba is a thick, meringue-like mixture that won’t fall off a spoon turned upside down.
  2. Spoon the mixture onto the lined baking sheets to make nests about 8cm wide, no more than 1.5cm high and smooth on top, leaving 2cm between them. Put the trays in the oven and immediately reduce the heat to 100°C. Bake for two hours, then turn off the heat, leave the door closed and let the meringues cool completely, preferably overnight in the oven. This allows them to set properly and reduces the chances of them cracking due to sudden temperature changes.
  3. Caramel sauce: Put the frying pan on a medium heat, pour in the sugar, 75ml of the coconut milk and the salt. Bring to the boil, whisking continuously. Once the mixture has turned caramel in colour, about 10-15 minutes, remove from the heat. Add the rest of the coconut milk and the dairy-free butter, stir through and transfer to a heatproof bowl.
  4. Cashew cream: Put the small saucepan over a medium heat, add the nuts and 400ml of the coconut milk. Bring to the boil, then reduce the heat and simmer until most of the coconut milk has evaporated. Transfer to the liquidiser, add the icing sugar, vanilla and remaining 200ml coconut milk. Add the banana to the liquidiser, blend until smooth.
  5. Place meringue nests on serving plates. Cover with long diagonal strips of banana, dollops of coconut cream and lashings of caramel sauce. Finely grate over the chocolate and serve.