Vegan

Mint tea and Argan Oil dressing recipe
crafted by Chef Jamie Raftery 

Portion size
For 3 people

Preparation time
20 minutes

Ingredients
  • 6 large oranges 
  • 1 lemon
  • 10ml pomegranate molasses
  • 130ml golden rapeseed oil
  • 20ml Traditional Argan Oil
  • 15g mint
  • 0.5g vanilla paste
  • Sea salt to season

Method
  1. Zest and juice the lemon and oranges into the saucepan.
  2. Add the mint, reduce to 1/4 (about 100ml).
  3. Strain liquid through a fine strainer into a clean dry mixing bowl.
  4. Allow to cool.
  5. Add the pomegranate molasses and turmeric paste.
  6. Weigh the rapeseed and Argan Oil into 1 container.
  7. With the bowl held solid, slowly add the oil while whisking or bamix’ing with speed to emulsify.
  8. Add salt to taste.
  9. Spatula into a clean container to store in a squeezy bottle.
 

Honey, mustard and Argan Oil dressing recipe
crafted by Chef Richard Ashmead

“Cucumber sticks add to the perfect dipping experience."


Preparation time
10 minutes

Ingredients
Method
  1. Grate the lime for zest.
  2. Squeeze the lime for juice.
  3. Chop the thyme into small pieces.
  4. Mix together the Argan Oil, honey, mustard, lime juice and zest.
  5. Finish by drizzling the thyme on top before serving.

Tip
Bottle any remaining dressing to last up to 4 weeks after making when kept in a cool place away from sunlight.
 

Mango, lime and Argan Oil dressing recipe
crafted by Chef Richard Ashmead

“Sweetness of mango, tartness of lime with the nuttiness of Argan Oil."


Preparation time
10 minutes

Ingredients

  • 50ml Classic Argan Oil
  • 50ml rice vinegar
  • 1/2 tsp wholegrain mustard
  • A couple of mint leaves
  • 1/2 mango
  • 1/2 lime
  • 1 tsp sugar


Method

  1. Peel the mango and cut into small cubes.
  2. Grate the lime for zest.
  3. Squeeze the lime for juice.
  4. Mix together the lime zest and juice with the mango, mustard and sugar.
  5. Add the Argan Oil and rice vinegar.
  6. Finish by placing the mint leaves in the centre of the dish.


Tip
Bottle any remaining dressing to last up to 4 weeks after making when kept in a cool place away from sunlight.
 


Moroccan couscous recipe
crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
30 minutes

Ingredients
  • 300g couscous
  • 30g raisins
  • 30g dried figs (stem removed and diced)
  • 50g nicoise olives (diced)
  • 50g cherry vine tomatoes
  • 50g cucumber (diced)
  • 5ml pomegranate molasses
  • 1/10 pomegranate
  • 5g fresh mint (pick and chop)
  • 5g coriander (pick and wash)
  • 1 lime (zest and juice)
  • 30g almonds (toasted and chopped)
  • 20ml golden rapeseed oil
  • 10ml Traditional Argan Oil
  • 10g harrissa
  • 5g ras-el-hanout
  • Natural yeast
  • Maldon sea salt to season
  • Black pepper to season

Method
  1. Boil 300ml of water.
  2. Add the salt, couscous and ras-el-hanout to the bowl, mix well.
  3. Pour over the boiling water, stir to incorporate.
  4. Cover with cling film and allow to steam for 15 minutes.
  5. Chop herbs.
  6. Zest and juice lime.
  7. Weigh and prepare all vegetables.
  8. Add everything to a large bowl and fluff together with a fork.
  9. Check seasoning and adjust as necessary.
 
Moroccan sweet potato wedges recipe
crafted by Chef Jamie Raftery

Portion size
For 4 people

Preparation time 
10 minutes

Cooking time 
30 minutes

Ingredients
  • 1kg sweet potatoes
  • 5g harissa
  • 5g ras-el-hanout
  • 1/2 lime (zest and juice)
  • 7g garlic cloves
  • 50ml golden rapeseed oil
  • 10ml Classic Argan Oil
  • 25g spring onions
  • 5g mint (finely sliced)
  • 5g fresh coriander (finely sliced)
  • Pinch of sea salt
  • Pinch of ​​​​​black pepper

Method
  1. Preheat oven to 200°C.
  2. Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet.
  3. Add the rapeseed oil, ras-el-hanout, harissa and garlic to a blender and blitz until it’s a fine paste.
  4. Finely chop the mint and coriander.
  5. Finely slice the spring onions.
  6. Cut off the pointy ends of the sweet potato.
  7. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  8. Place the sweet potato wedges in a large bowl, then add in the spice paste.
  9. Mix well, making sure each wedge is coated with oil and spices.
  10. Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
  11. Bake for 30 minutes, then turn on the grill and grill for another 3-5 minutes, or until they’re well browned and crispy.
  12. Keep an eye here – it’s easy to burn when the broiler is on.
  13. Garnish with the spring onions, coriander and mint.
  14. Drizzle with the Argan Oil and serve.
 
Moroccan Argan, pomegrante and pistachio flapjack recipe
crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
10 minutes

Cooking time 
25 minutes

Ingredients
  • 200g jumbo oats
  • 50g whole almonds
  • 50g pistachio nuts
  • 50g pumpkin seeds
  • 50g dates
  • 50g dried figs
  • 50g raisins 
  • 50g dried apricots
  • 50g brown flaxseed
  • 30ml Classic Argan Oil
  • 60g coconut oil
  • 120g brown rice syrup
  • 80g peanut butter
  • 40ml pomegranate molasses
  • 2g ras-el-hanout
  • 3g vanilla paste
  • Citrus zest
  • Salt to season

Method
  1. Preheat oven to 180°C.
  2. Weigh the coconut oil, malted barley and honey/coconut syrup to the medium sauce pan.
  3. Melt on a gentle heat.
  4. Add the oats and nuts to the baking tray and roast lightly in the oven for 8 minutes.
  5. Weigh the dates, raisins, figs, desiccated coconut and chia seeds into a large bowl.
  6. Add everything together in a large bowl, along with the Argan Oil and mix very well to incorporate.
  7. Line a baking tray with parchment and add the flapjack mix.
  8. Pack down tightly with the back of a fork.
  9. Bake in the preheated oven for 20-25 minutes.
  10. Allow to cool before slicing.
 
Moroccan fruit salad recipe
crafted by Chef Jamie Raftery

Portion size
For 2 people

Preparation time 
10 minutes

Ingredients
  • 1 blood orange
  • 1 large orange
  • 1/10 pomegranate
  • 1 white grapefuit
  • 50g black grapes (frozen)
  • 50g cox apples
  • 50ml Mint tea and Argan Oil dressing
  • 3g mint leaves (pick small leaves)
  • Cinnamon
  • Citrus zest
  • Chilli flakes

Method
  1. Peel and cut the blood orange, grapefruit, orange into nice pieces.
  2. Peel and remove fruit from pomegranate.
  3. Cut the apple into thin slices.
  4. Grapes are seedless and frozen overnight.
  5. Pick the mint leaves to garnish.
  6. Weigh out all ingredients, along with 25ml of the vinaigrette.
  7. Gently mix in a stainless steel bowl.
  8. Transfer to serving containers.