Amelia Freer shares recipes from her new book Cook. Nourish. Glow.

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SUPER GREEN SOUP WITH CASHEW CREAM

(Serves four)

Ingredients

• Olive oil
• 1 onion, chopped
• 1 head of broccoli, cut into florets
• 3 handfuls of fresh or frozen peas
• 700ml vegetable or chicken stock
• 1 small bag of baby spinach (approx 250g)
• 1 green chilli, chopped, to sprinkle on top
• A small handful of fresh parsley, chopped, to serve 

For the cashew cream:

• 150g raw cashews
• 300ml hot water
• 1 clove of garlic
• Zest of 1 lemon

Method

A FEW hours before making this soup, prepare the cashew cream.

Put the cashews into a bowl, pour over the hot water and leave to soak for at least two hours.

Once the cashews are tender, drain and put into a food processor, along with 300ml fresh water, the garlic and lemon zest, and blitz until completely smooth and creamy. Set aside.

Heat one tablespoon of olive oil in a large saucepan, and sweat the onion until translucent.

Add the broccoli and peas to the pan, cook for five minutes, then add the stock - the vegetables should be just covered (you may need to add a little extra water). Bring to the boil, then simmer until the broccoli is tender, for roughly four minutes.

Don’t overcook the vegetables or they will turn a dull green.

Using a stick blender, start blending the soup, adding a handful of spinach at a time - the spinach will cook as it’s mixed into the soup. Blend until the soup is smooth and thick, then stir through half the cashew cream.

Serve in bowls with a swirl of cashew cream on top and fresh parsley and chilli, if using, scattered over.

INDIVIDUAL FISH PIES

(Serves four)

Ingredients

• 1 x 400ml tin coconut milk
• 1tbsp garlic-infused oil
• Juice and zest of 1 lemon
• 2 bay leaves
• 300g cod fillet (approx 2 small fillets)
• 300g undyed smoked haddock
• A splash of white wine (optional)
• Sea salt and freshly ground black pepper
• 1 large celeriac, peeled and chopped into equal-sized chunks
• 2 sprigs of fresh thyme, leaves picked
• 1 1/2tbsp unflavoured coconut butter
• 150g raw king prawns
• 3 spring onions, green parts only, thinly sliced
• A small handful of fresh chives, chopped
• 1tbsp fresh parsley, chopped, to serve

Method

PUT the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large, deep pan. Add the cod and haddock and bring to a gentle simmer.

Poach the fish for approximately 10 minutes until the flesh flakes easily.

Remove the fillets and set aside.

Add the wine (if using) to the poaching liquid, season to taste with salt and pepper, and leave to simmer over a low heat while you make the celeriac mash.

Preheat the oven to 200C/180C fan/gas 6.

Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender. Drain and mash with the coconut butter, and season with salt and pepper.

Flake the fish and divide between four individual ovenproof dishes (or you can use one big dish). Add the prawns, spring onion and chives to each pot and pour over a quarter of the poaching liquid - it should have thickened slightly by now. Top with celeriac mash and bake for 40-50 minutes, or until the pies are golden on top.

Scatter with chopped fresh parsley and serve with steamed greens, such as broccoli, peas or rainbow chard

COCONUT YOGHURT JELLY WITH RASPBERRY AND FIG COMPOTE

(Serves two)

Ingredients

• Four fresh figs
• Four dried figs, soaked overnight, then rinsed
• 120g raspberries
• 1/2tsp vanilla essence or seeds from
• 1/2 a vanilla pod
• Six fresh mint leaves Six leaves of gelatine
• 500g coconut yoghurt Chopped Brazil nuts, cacao nibs and small mint leaves, to serve

Method

BLEND the fresh figs with the soaked dried figs, raspberries, vanilla essence or seeds and the mint leaves until smooth, slightly thickened but still of dropping consistency. Add some soaking water if needed.

Divide this mixture between two glass serving jars or small tumblers.

Soak the gelatine leaves in water for 10 minutes.

Once softened, heat them with four tablespoons of water until dissolved; add this to the coconut yoghurt and whisk the mixture until well incorporated. Pour on top of the fig mixture and place in the fridge to cool.

Just before serving, sprinkle with chopped Brazil nuts and raw cacao nibs. Decorate with small mint leaves.