Vegetarian recipes

• 1 ½ cup self-raising flour (sifted)
• ⅓ cup cocoa powder (sifted)
• ½ tsp baking soda
• ½ tsp salt
• 1 cup Chelsea White Sugar
• ½ cup vegetable/rice bran oil
• 1 cup cold water
• 3 tsp peppermint essence
• 2 tsps vinegar

• 400g can salt-free chickpeas
• Chelsea Raw Caster Sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Cashew berry cream

• 1 cup cashews, soaked for 4-6 hours
• 400g can coconut cream, chilled for at least 3 hours
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 2 tablespoons virgin coconut oil
• Pinch of sea salt
• 4 teaspoons freeze-dried strawberry or raspberry powder

• 2 -3 potatoes, cut into 4-5cm pieces
• 1 large sweet potato, peeled and cut into 4-5cm pieces
• 2 parsnips, peeled and cut into 8cm long pieces
• 3 beets, peeled and cut into 4-5cm pieces
• 2 large sweet onions, peeled,quartered
• ½ cup olive oil
• ⅓ cup Chelsea Easy Pour Maple Flavoured Syrup
• 3 cloves garlic, peeled,minced

• 5 medium beetroots
• 1 teaspoon olive oil
• 3 tbsp. Chelsea Demerara Sugar
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 3 french shallots, peeled and cut in half
• 1 sheet butter puff pastry, frozen
• Sea salt flakes and freshly ground black pepper, to taste

• 1 small banana
• 2 tsp Chelsea  golden syrup
• 3 tsp cocoa powder