These recipes are all Cafe Maitreya originals and have proved to be firm favourites. We hope you find that all the dishes are fairly straight forward to make and all worthy of the effort.
This is a firm favourite with the staff and customers at Maitreya Social. We serve it with the delicious veggie Maitreya burger on our lunch menu, but really it can be eaten with anything. I like this relish with quesodillas or burritos, bhajis or pakoras or with a good old-fashioned cheese sandwich.
Makes two jars.
Serves 4 • Prep 1 hr 20 mins • Cook 50 mins
Make 8 to 10 ramekins or cappuccino cups
This delicious dairy and gluten free chocolate ganache has a lovely smooth texture and rich mouth watering flavour It is also ideal to set as a tart.
This chocoholic pudding is a favourite at café maitreya. We make it dairy free but just substitute eggs, butter and cream as indicated for the full fat version.
This savoury baked roulade can be served hot or cold, it's delicate and light but packed with flavour. Using spinach means it can be made all year round. Simply substitute the peppers for other ingredients for example roast carrot in the winter or asparagus in spring. With its plethora of colours this summer one is a killer.
The buttery pastry gives this tart a beautiful crisp texture, making the cream filling like a custard, produces a real creamy delicious feast unlike a egg custard which can be a little over set.
We love warm salad here. This recipe can be adjusted to each season. Spring means asparagus, summer means peas and broad beans and gooseberry mint dressing. Autumn means roast butternut squash and cavalo nero. Winter can be roast orange parsnips, hazelnuts and orange thyme.
This nice local goat's cheese makes a lovely starter/ lunch dish. Halving the Capricorns is a nice size and the salsa is quick and easy to make.
This simple terrine or pâté makes a delicious alternative to smoked salmon as a festive appetiser. Its great served with toasted brioche or good crusty bread. You could also do a 'potted' smoked ricotta in ramekins.
Samphire is wonderfully adaptable. It can be used as a warm salad with, for example, gooseberry and halloumi; or as a starter sautéed with pickled peppers and hollaindaise sauce. In this recipe the samphire tempoura's beautifully. It's teaming with nutrients, flavour and texture and makes a great mission day out to go and pick.
This dish screams of July with its vibrant colours and textures and floral flavours.
A Mediterranean old school favourite, using courgette flowers should really break out of their fine dining image in the UK. There always seems to be a glut of courgettes, using the flowers is a truly rewarding alternative to ratatouille or giant stuffed marrows!