This colourful plant-based dish, made by April Jackson on Cooking with the Stars, is as flavourful as it is filling. Plating up all the elements feels like putting the final touches to a work of art – an absolute feast for the senses.
April Jackson
Restaurant owner, self-taught chef, Apprentice candidate on series 11 of the show and former Miss Jamaica Universe, April Jackson has already had a busy and varied career. Her restaurant, Brixton’s Wood and Water has been open since 2015.
1HR
Total time
Ingredients
Servings
6
For the fondant sweet potato
3
large M&S sweet potatoes, peeled
3 tbsp
olive oil
4 tbsp
vegan butter
1 bulb
peeled crushed M&S Remarksable Value garlic
9 sprigs
thyme
300 ml
vegetable stock
For the parsley oil
25 g
flat leaf parsley, leaves picked, roughly chopped
1/2
lime, juiced
2 drops
Tabasco sauce
100 ml
M&S garlic infused olive oil
For the butterbeans
1 tin
(400 g)
(400 g)
butter beans
1
M&S Remarksable Value lemon, juiced, zested
For the pickled courgette
2
medium courgettes, trimmed
25 g
M&S Remarksable Value granulated white sugar
1 in
(15 g)
(15 g)
root ginger, peeled, cut lengthways
1
M&S Scotch bonnet chilli, halved
1 tsp
ground allspice
150 ml
M&S apple cider vinegar
For the shiitake mushrooms
as needed
vegetable oil
300 ml
M&S squeezed smooth orange juice
200 ml
lime juice
300 g
M&S Collection British shiitake mushrooms
60 g
cornflour
1 tbsp
ground turmeric
1 tbsp
ground ginger
1 tbsp
M&S all purpose seasoning
1 tbsp
paprika
1 tsp
garlic powder
as needed
M&S Remarksable Value lemons, zested
