Rocky Road - Full recipe "How To Cock IT"

Making 8 Rocky Roads Squares .

Ingredients

1. 100g vegan biscuits
2. ¼ cup raisins
3. 1 cup vegan marshmallows
4. ½ cup brazil nuts
5. 2 tbsp vegan margarine
6. 2 tbsp golden syrup
7. 100g vegan ‘milk’ chocolate
8. 100g dark chocolate (suitable for vegans)

Method

1. Line a baking tin with parchment paper.

2. Crush biscuits by placing in a sealed plastic bag and hitting with a rolling pin.

3. Roughly chop the brazil nuts and marshmallows into small chunks.

4. Combine biscuits, raisins, marshmallows and brazil nuts in a bowl.

5. Melt margarine and golden syrup in a heatproof bowl placed over a pan with a little hot water.

6. Using your hands, break the ‘milk’ and dark chocolate into small pieces and add to the heatproof bowl. Stir until the mixture has melted.

7. Once chocolate has melted, remove from heat and add in dry ingredients. Mix ingredients together until coated.

8. Pour mix into lined baking tin and place in fridge for a minimum of 2 hours (until solid) or place in freezer for faster results.

9. Remove from fridge and cut into 8 squares.

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Mushroom Rolls - Full recipe "How To Cock IT"

Ingredients

1. 2 tbsp olive oil
2. 1/2 onion finely chopped
3. 2 sticks celery finely chopped
4. 500g mushrooms diced
5. 1 tsp nutritional yeast
6. 3 cloves garlic
7. 1 tsp thyme
8. 1/2 tsp salt
9. 1/2 tsp pepper
10. 1 tbsp soy sauce
11. 500g puff pastry (suitable for vegans)

Method

1. Preheat oven to 200 Degrees Celsius.
2. Heat oil in pan. Fry onion and celery for 5 minutes or until soft.
3. Add mushrooms, garlic, salt, pepper, nutritional yeast and thyme to the pan, and cook for a further 10 minutes.
4. Add soy sauce and cook for a further minute before removing pan from heat.
5. Sprinkle flour onto work surface and roll out pastry into 2 rectangles (each approx. 10cm high x 30cm wide). Trim edges with a knife for straight sides.
6. Spoon mushroom mixture into the bottom half of the first pastry rectangle, leaving a 1cm gap from the side and bottom edges.
7. Brush a little almond milk along the edges.
8. Fold the top half of the pastry over to meet the bottom edges and press down along the edges with your fingers
9. Press down with a fork along the side and bottom edges. Using a knife, create 3 small incisions in the rectangle, dividing it evenly into 4 mushroom rolls.
10. Repeat steps 6 to 9 for the second pastry rectangle.
11. Brush the top of the rolls with almond milk and bake in oven for 20 minutes.

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