COOKING TIME: 45 MINUTES
60g (21⁄2oz) buckwheat our
1 teaspoon activated charcoal
2 tablespoons extra virgin olive oil 1 teaspoon salt
a handful of fresh tarragon leaves
1 small sweet potato, scrubbed
2 tablespoons extra virgin olive oil 1 teaspoon sea salt
1 tablespoon tahini
31⁄2 tablespoons plant-based milk
(rice or oat work best)
1 teaspoon lemon juice
1 teaspoon English mustard
1⁄2 teaspoon date or maple syrup
1⁄2 teaspoon sea salt
1 tablespoon extra virgin olive oil, plus extra for drizzling
2 brown mushrooms, thinly sliced
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon broken cashew nuts
sea salt and freshly ground black pepper, to taste
Tip the our and charcoal in a bowl or blender. Slowly pour in
1 tablespoon of extra virgin olive oil (reserving the rest for later) and 120ml (33⁄4 oz) water, beating with a whisk until you have
a smooth, light batter (no lumps). Add the salt and tarragon and mix well. Heat the remaining oil in a non-stick frying pan over
a medium–high heat. Pour in the batter, tilting the pan a little to ensure a thin and even layer. When the sides are crispy enough and the top is bubbly, use a spatula to gently ip the pancake and cook the other side. Keep ipping until you reach your preferred texture. You can also make smaller pancakes (like in the picture) by pouring only half the mix into the pan at a time.
Preheat the oven to 200°C (400°F)/gas mark 6. Using a sharp knife, deeply score the sweet potato diagonally all along one
side (see image). Place on a baking tray (sheet) lined with baking paper, drizzle with oil, sprinkle with salt and bake in the oven for 30–45 minutes until tender.
Place all the ingredients in a blender and blend until smooth. Check the consistency – add a little more tahini until creamy.
Heat the oil in a frying pan over a medium–high heat and sauté the mushrooms for 10–15 minutes.
Spoon the sauce onto a plate and top with the pancakes and sweet potato. Season, drizzle with oil and scatter over the fried mushroom, parsley and cashews.