Custard pies always remind me of school, where they were a tuck shop treat; this is a far more sophisticated version. If you would like your rhubarb to keep its shape, check after about 15 minutes as it will go from firm to mushy quickly.
You can serve this on bought flatbread such as pita, but the gluten-free chickpea pancakes add a lovely flavour. They are nicest made fresh but you can make them in advance and heat them up for 5 minutes wrapped in foil in the oven. Click here for the pancakes
This goes well with the kūmara black bean & herb croquettes. Click here to view kūmara black bean & herb croquettes recipe
Traditionally you would dip the floured croquettes in egg but using the aquafaba from the can of beans makes these a great vegan option. You can make them half size if you want smaller bite-sized treats, they just take longer to roll. Click here for mojo sauce
Posset is a rich and creamy dessert set with citrus juice. Here I have added preserved lemon and a hint of saffron, and served it with a simple crunchy wafer.
These gluten-free pancakes have a lovely flavour. They are nicest made fresh but you can make them in advance and heat them up for 5 minutes wrapped in foil in the oven. They are perfect served with sumac lamb, yoghurt and broccoli tabbouleh. Click here for the sumac lamb recipe.
In an effort to cut down on meat, I am loving this not-quite vegetarian version of tangy larb with tempeh. Fish sauce has a distinctive taste and is key to a true larb, but the dish can still be delicious without it, by substituting soy sauce or
you will find many vegan ‘fish’ sauce recipes online.
Sticky rice is my favourite dish at yum cha but it always comes with pork or chicken so, as I try to only eat free range, I either have to forgo my principles or miss out. So instead I make my own vegan version, packed with flavours and still ‘meaty’ with mushroom and eggplant. Add the chilli bean paste if you like a bit of heat.
It is best to use firm apricots for this as soft ones will collapse. If you have a very light, soft goat’s cheese you can forgo the crème fraîche. Trim the tough stalk of the fig leaves off with a sharp knife, trying not to cut through the leaf. I have served these with ice cream but if you wanted to serve them as more of a cheese course, you could have with a fruity bread or cracker and the honey syrup.