hey bud
PASSIONFRUIT JELLIES
• 12-16 passionfruits
• 2 tbsp gelatine powder
• 1/2 cup (125ml / 4 fl oz) water
• 1 cup (250ml / 8 fl oz) orange juice
1. Cut the passionfruit in half and scrape out the pulp.
2. Add 2 tablespoons of gelatine powder to the 1/2 cup of water, and leave to bloom.
3. Heat the orange juice and add the bloomed gelatine.
4. Stir until dissolved.
5. Add passionfruit pulp.
6. Pour the jelly mix into shells and put them in the fridge for at least two hours to set.
SAVOURY SPRING PANCAKES
IF YOU DON’T LIKE THE SPICINESS OF SPRING ONIONS, FEEL FREE TO USE EXTRA SLICED SNOW PEAS—AND IF YOU DON’T WANT TO MAKE THE DIPPING SAUCE, SPRINKLE THE COOKED PANCAKES WITH FLAKED SALT AFTER FRYING.
Makes 4
For the pancakes:
• 2 cups (240g / 8.4oz) plain flour
• 1 tsp salt flakes
• 3/4 cup (180ml / 6 fl oz) boiling water
• 30g / 1.1oz salted butter, melted
• 1 1/2 tbsp olive oil
• 4 spring onions, finely sliced
• 30g / 1.1oz snow peas, finely sliced
To make the pancakes:
1. Pop the flour and salt into the bowl of a food processor. With the engine running, drizzle in about 3/4 of the freshly boiled water. Keep the engine running for 10–15 seconds, allowing the dough to come together to form a ball. If it doesn’t fully come together, drizzle in a little more water and process again until it does.
2. Tip the dough onto a floured bench and knead for a
