The General Food Store

Ingredients
1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets , skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Method
Whack the lemongrass against your work surface and remove the tough outer layer.
Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
Divide into 4, then shape and squash into 2cm-thick patties.
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
Cook the patties for 2 minutes on each side, or until nicely golden.
Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
Serve sprinkled with the drained coriander.

Ingredients
120 g risotto or pudding rice
800 ml unsweetened almond milk , or regular milk, plus an extra splash
4 tablespoons maple syrup or runny honey
1 teaspoon vanilla paste , (or you can scrape out the seeds from a vanilla pod, if you have one)
1 handful of blueberries
1 ripe banana

Method
Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed. Peel and slice the banana, then serve the rice pudding scattered with the blueberries and banana and the remaining maple syrup or honey drizzled on top.

Ingredients
vegetable oil
2 large free-range eggs
100 g plain flour
100 ml milk

Method
Preheat the oven to 225°C/425°F/gas 9.
Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

Ingredients
50 g granulated sugar
5 clementines
1 lemon
500 ml fresh pomegranate juice

Method
Place a pan over a low heat, and add the sugar and 100ml water. Stir until the sugar has dissolved, then pour into a jug.
Squeeze in the clementine and lemon juice into the jug, then add the pomegranate juice and chill in the fridge. When cold, pour into a shallow container and place in the freezer.
When ice crystals have formed around the edges, whisk it and return to the freezer. Repeat 4 times until you have a smooth sorbet. Or, freeze the mixture until solid, then blitz in a food processor and return to the freezer until ready to serve.