Grab your favourite glass, add some ice, pour over your milk of choice and add 30ml of chai syrup. Then stir and finish off with a sprinkle of cinnamon, grab a straw, a sun hat and your fave pair of sunnies and enjoy in the Cornish sunshine!

Don’t forget to buy a bottle of Henny & Joe’s masala chair syrup (available to buy in our café and both life stores)!

Method:

Step 1: Pre-heat the oven to 180 degrees.

Step 2: In a large bowl mix together the cocoa powder, ground almonds, coconut and sugar.

Step 3: In a separate bowl melt the coconut oil then add that to the dry mix along with the boiling water.

Step 4: Use the hand whisk and beat the mix.

Step 5: Sift in the flour and baking powder then beat again.

Step 6: Then stir in the apple cider vinegar and salt.

Step 7: Pour into a lined baking tray and bake for 30 mins.

Step 8 (optional): Jazz up your brownies with some yummy additions e.g Biscoff spread, peanut butter or homemade berry compote.

Go crazy and experiment! Enjoy!

Method:

Step 1: Preheat the oven to 180 degrees. Chop up the butternut squash into 3-5 cm cubes and place onto baking tray (once the oven has heated), add a drizzle of oil with salt & pepper and roast for about 25-30 mins until soft and brown at edges.

Step 2: Whilst the butternut squash is roasting, chop your onions, celery and ginger (and any other veg you need to use up). Add about 1-2 tbsp of oil into a pan, once hot add your onions, sweat your onions down until soft, on med to low heat then add your celery, garlic & ginger and cook for further 5/10 then add your spices and cook for another 2-3 mins.

Step 3: Then add your lentils and evenly coat in the spice mix. Add in your coconut milk & stock and bring to boil (making sure to stir every now and then so the lentils don’t stick) once boiled reduce down to a simmer for as long as possible- longer the better!

Step 4: Once the butternut squash is cooked, add this to your Dahl and stir through- take off heat, chop up some coriander and stir through, we sometimes use spinach just depending on what we have to use up. Remember to take out your bay leaves and cardamom pods before serving..

Grab a bowl, your Dahl is ready to serve! top with a bit of coconut yoghurt or homemade tzatziki, pumpkin seeds and fresh coriander and pickled onions and serve with garlic pitta and enjoy! (option: Warm up your Pitta then spread over your homemade garlic butter).