Jo Pratt’s Brussel, Quinoa and Sweet Potato Cakes are totally Vegan and can easily be served with a dairy-free accompaniment. Delicious with a fresh tomato sauce. The option to add eggs, bacon or sticky sausage toppings keeps everyone happy.
Sayjel, founder of My Rainbow Kitchen, teaches both within schools and in her new colourful teaching kitchen at home. Her love for colour translates in her cooking and she likes to use an abundance of colourful fruit and vegetables which are seasonal and local. She grows her own produce in her garden and uses it in her teaching to create healthy and seasonal dishes.