10/06/2026
From our family table to yours!
Join us for staff dinner 🫶
We had an idea to share some easy at home style recipes that our team are cooking for each other during the week at the restaurant, with the hope that this helps with new ideas in your own kitchen.
If you find this helpful, let us know with a double tap and an encouraging comment for who’s up first with:
Aubergine stuffed with cashew cream cheese + red pepper sauce
Recipe below serves 2
Ingredients:
• 1 yellow onion
• 2 red bell peppers
• 1 garlic clove
• 1-2 lemons
• Handful parsley
• Bunch basil
• 2 large aubergines
• 500g cashews
• 200g breadcrumbs
• Nutritional yeast
• Salt & pepper
• Paprika
• Olive oil
• Unsweetened soy milk
Method
1. Soak cashews:
Soak overnight in double water, or quick-soak (boil 15 min or cover with boiling water 30 min).
2. Make red pepper sauce:
Dice onion & peppers.
Cook onion in olive oil (medium-high), add peppers + salt.
Lower heat, cover, cook ~25 mins until soft/jammy (add water if dry, uncover if wet).
Blend with a little olive oil.
3. Prep aubergines:
Slice lengthways (1cm thick).
Salt, place on tray, bake at 180°C for ~10 mins until softened.
4. Make cashew cream:
Drain cashews, blend with soy milk to thick, smooth consistency.
Season with salt, pepper, nutritional yeast, lemon juice, paprika (optional miso).
5. Make crispy breadcrumbs:
Mix chopped parsley, garlic, lemon zest + a little juice, salt, breadcrumbs.
Add olive oil until “wet sand” texture.
Fry on medium-high until golden and crisp.
6. (Optional) Basil oil:
Blanch basil ~1 min, ice bath, blend with olive oil + salt, then strain.
(Or just use fresh basil later.)
Assemble & bake
• Spread pepper sauce in a baking dish
• Roll aubergine slices, stand upright in sauce
• Fill with cashew cream
• Top with breadcrumbs
• Bake at 200°C for 10-15 mins
To Finish
Top with basil or basil oil and serve with rice, bread or a delicious summer salad 🌱🌞
