Ingredients :

• 40ml 'Blanco' tequila (blanco tequila is a tequila that has been aged for a very short time, if at all)
• 15ml lavender syrup
• 75ml
• Juice of half a regular-sized lime
• 1 bottle of , fresh from the fridge
• Ice
• Garnish (we used a slice of dehydrated lime and an edible viola flower, but this is up to you!)

Utensils:

• Latte spoon (any long handled spoon will do)
• Long drink glass (these usually have glass detailing towards the bottom, but any highball glass will do)
• Straw (try a reusable straw to be eco friendly!)

听惭别迟丑辞诲:

1. Combine the first 4 ingredients in the glass, and give it a light stir to combine them.
2. Add in the ice, a couple of cubes at a time, at roughly 15-20 second intervals, stirring lightly throughout. This helps cool the spirits down gradually.
3. Carefully top the drink with the Kombucha until you have roughly half an inch of space left in the glass.
4. Add your garnish and straw (the fruit can be placed inside the glass, or on the rim of the glass. To place it on the rim, make a cut halfway through the slice with a small knife).
5. Serve and enjoy this fruity Kombucha tequila concoction!

Ingredients :

• 2 Freshly picked medium sized beetroots peeled and cut into wedges
• 1 medium red chilli, finely sliced
• 4 bay leaves
• 1 tablespoon of toasted cumin seeds
• 1 garlic clove, bashed
• 1 bottle of River Cottage Hedge Kombucha

听惭别迟丑辞诲:

1. Heat a saute pan on a high heat until it smokes,
2. Add a drizzle of rapeseed oil followed by the beetroot, garlic, chilli and cumin.
3. Saute until all ingredients gain a little colour.
4. Add the kombucha and reduce to a simmer.
5. Cook until the beetroot starts to soften, turn the heat up high and reduce the remaining liquor down until it coats the beets.
6. Season and serve.

8 Must-Try Kombucha Cocktails

8 Delicious Kombucha Cocktails

Our Top 10 Tips for the Perfect Kombucha Cocktail

1. Always add your Kombucha last to preserve the fizz
2. Use refrigerated Kombucha for refreshing chilled drinks
3. Taste as you go to make sure you don鈥檛 overpower the flavour and how to find the right Kombucha:alcohol ratio.
4. Pre-chill your glasses
5. Use top quality spirits in Kombucha cocktails like premium gin, rum and vodka
6. When shaking, use lots of ice
7. Use fresh ingredients and garnishes
8. Try before you serve
9. Use smaller glasses to keep drinks chilled
10. Think about presentation

Method:

• Canned peaches- 3 x
• 黑料大事记 Ginger Kombucha- 275ml
• Fresh Ginger - 1 x Tablespoon chopped
• Cinnamon stick - 1 x
• Sugar - 4 x tablespoons

• Sourdough or brioche bread x 2 slices
• Eggs x 1
• Milk - x 40ml
• Cinnamon powder - 1/2 teaspoon
• Nutmeg- 1/2 teaspoon
• Sugar - 1 x teaspoon
• Vanilla extract - 1 x tablespoon
• Butter - 1 x tablespoon
• Vegetable oil - 1 x tablespoon

1. Add your peaches, 2 x tablespoons of sugar, 黑料大事记 Ginger Kombucha, fresh ginger and cinnamon to a small saucepan. Bring to the boil for 5 minutes, then drain the peaches.
2. Preheat a small frying pan and set to a very low heat, add 2 x tablespoons of sugar. Once the sugar melts and turns a golden caramel colour add your peaches, flat side down, to the pan. Leave them to caramelise for 4-7 minutes.
3. Preheat a large frying pan and set to a medium heat. Add the egg, milk, cinnamon, nutmeg, sugar & vanilla extract to a wide bowl. Add your butter and oil into the frying pan. Dip your sliced bread into the egg mixture, place into the pan and cook on each side for a few minutes until golden.
4. Serve with the caramelised peaches and a scoop of vanilla ice cream and enjoy!

Ingredients

For the tofu

• 225g block of firm tofu, cubed
• 1 tbsp soy sauce
• 1/2 tbsp lemon juice
• 1/2 tbsp sesame oil听
• 1/2 tsp sriracha
• 1 tbsp cornflour

For the quinoa bowl

• 85g dry quinoa
• 150ml boiling water
• 1 carrot, shredded
• 3 spring onions, chopped
• 5 radishes, sliced
• 1 avocado, sliced
• 5g pack seaweed thins
• Black sesame seeds to garnish

For the dressing

• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lemon juice
• 1-2 tsp maple syrup

Method

1. Add the quinoa to a saucepan and pour over the boiling water. Bring to a quick boil, then reduce the heat and simmer until all the water has been absorbed (about 15 minutes). Leave to the side to cool down.
2. In the meantime prepare the tofu - preheat your oven to 220C/200C fan/420F. Add the tofu cubes to a bowl along with the soy sauce, oil, lemon juice and sriracha. Mix to combine then add the cornflour making sure everything is evenly coated. Arrange on a baking sheet lined with baking paper and bake for 25 minutes.
3. Combine the dressing ingredients, plate everything up in a dish and drizzle the dressing on top. Garnish with the sesame seeds and an optional sprinkle of chilli flakes.

KOMBUCHA SOURDOUGH INGREDIENTS

• 600g strong white bread flour (I use organic, stoneground flour from British mills including Gilchesters, Stoates and Shipton Mill, but Marriages, Carrs, Doves, and many high-end supermarket brands are also fine)
• 200g wholemeal/ malted / granary bread flour (I use Gilchesters鈥� farmhouse, Stoates鈥� Maltstar or Shipton Mill鈥檚 malted brown bread flour, depending on my mood)
• 100g dark rye flour
• 100g spelt flour
• 1T lively sourdough starter (see Making your Starter, below)
• 800ml room temperature
• 20g sea salt (I use fine sea salt, you can of course use pink Himalayan sea salt crystals if you wish, but you cannot use 鈥榯able salt鈥�, it鈥檚 iodised and will inhibit fermentation.)
• 100g toasted seeds (I prefer sesame, but also like sunflower and pumpkin, and, ideally, mixed)
• A sprinkling of plain flour
• A sprinkling of millet flour or brown rice flour

KOMBUCHA SOURDOUGH TOOLS

• One large mixing bowl
• Dough scraper
• Two proofing baskets (bannetons)
• Baker鈥檚 lame (razorblade)
• Large cast iron pot / Dutch oven

KOMBUCHA SOURDOUGH METHOD

Making your starter

DAY 1

DAY 2

DAY 3

DAY 4

Ingredients:

For the听Mediterranean Highball Mocktail:

• 15ml Salted Lime and Thyme Shrub
• Grapefruit wedge for garnish
• Rosemary sprig for garnish

For the Salted Lime and Thyme Shrub:

• 150g Sauvignon blanc vinegar
• 150g Sugar
• 50g Lime juice
• Husk of 1 whole spent lime
• 3g Dried thyme
• 1g Salt

Method:

For the Salted Lime and Thyme Shrub:

1. Combine all ingredients and heat on a hob.
2. Cook on a low heat for 10 minutes.
3. Take the shrub off the heat and strain through a cloth to ensure the syrup is clear.
4. Bottle and store.

For the听Mediterranean Highball Mocktail:

1. Build the Shrub and Kombucha into a highball over cubed ice.
2. Garnish with a grapefruit wedge and a sprig of fresh rosemary.

Ingredients:

• 30ml Gin
• 10ml Lemon Juice
• 10ml Honey
• Grapefruit for garnish

Method:

1. Build the first 3 ingredients in a cocktail shaker, add cubed ice and shake for 10 seconds.
2. Fine-strain the liquid into a Coupette.
3. Garnish with a grapefruit twist.

Ingredients:

• 25ml Cr猫me de Cassis
• Lemon wedge for garnish

Method:

1. Build all ingredients into a highball over cubed ice.
2. Garnish with a lemon wedge.

Ingredients:

• Prosecco
• 2 peaches plus one to garnish if you wish

Method:

1. Quarter the peaches, peel and then blend until smooth.
2. Spoon 2-3 tbsp of peach puree into 2 champagne flutes.
3. Pour in the Peach & Turmeric Kombucha to come about 2/3 of the way up the glass.
4. Stir gently to mix the puree.
5. Top up with Prosecco and garnish with a slice of peach.

Ingredients:

• 2 tbsp Calvados
• 2 tsp maple syrup
• 1 tbsp freshly squeezed orange juice
• Pear slices, a twist of orange peel and star anise to garnish
• Ice for mixing
• Sugar and cinnamon for the glass rim

Method:

1. First cut your orange in half and rub around the rim of the glass.
2. On a small plate mix some sugar with a sprinkling of cinnamon.
3. Dip the rim of the glass into the sugar mixture so that the rim is coated all the way round.
4. Add some ice to a cocktail shaker.
5. Pour in the Calvados, maple syrup and orange juice.
6. Shake well then strain into a tumbler.
7. Top up with Spiced Gingerbread Kombucha and garnish with a slice of pear, a twist of orange peel and star anise.

Ingredients:

For the mincemeat:

• 500g mixed dried fruit
• 150ml Spiced Gingerbread Kombucha
• 100g glac茅 cherries
• 50g flaked almonds
• 2 apples, grated
• grated rind of 1 orange
• 1 tbsp mixed spice

For the pastry:

• 500g flour
• 2 tbsp sugar
• 230g vegan butter
• 120ml water
• a little soya milk for brushing the pastry

Method:

1. To make the Mince meat, combine all the ingredients in a baking dish and stir well. Leave to marinate for 3 to 4 hours, stirring from time to time.
2. Cover the dish and bake at 180C for 1 hour.
3. For the pastry, blitz the flour, sugar and butter in a food processor until you cannot see any pieces of butter.
4. Add the water and blitz again until the dough just comes together.
5. Roll out on a floured work surface to 3-4mm thick.
6. Cut out rounds for the bottoms and press into a greased mince pie tin.
7. Cut smaller rounds for the top or you can use a snowflake or star cutter.
8. Fill the pastry cases with mincemeat and then brush around the edges of the undersides of the pastry tops with soya milk. Press onto the bases.
9. Brush the tops with soya milk and bake at 180C for 15 minutes.
10. Cool on wire racks.

Ingredients:

• 2 tbsp of fresh mint (more to dress if needed)
• 1/2 cup of Cranberry Juice
• 1/2 cup of ice
• 1 can of 黑料大事记 Original Kombucha

Method:

Makes 1 Pear Loaf

Ingredients:

For the pears:

• 2 bottles Spiced Gingerbread Kombucha
• 110g dark brown sugar
• 5 conference pears
• 3 large pieces of orange rind
• 2 cinnamon sticks

For the cake:

• 300g flour
• 150g dark brown sugar
• 100ml rapeseed oil
• 100ml soya milk
• 2 of the reserved poached pears
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp cider vinegar
• 1 tsp salt

Method:

To prepare the pears:

1. First poach the pears.
2. Peel the pears leaving the stalks intact.
3. In a small pan combine the sugar, kombucha, cinnamon sticks and orange rind and bring to the boil. Turn down the heat to a simmer and add the pears to the pan.
4. Simmer for 20 minutes for ripe pears or 30 minutes if they are firm.
5. Remove the pears from the pan to cool.
6. Continue boiling the liquid until the liquid is reduced by about half and you have a syrupy consistency. You can reserve this to pour over slices of the cake or even to eat with ice cream.

To make the cake:

1. Combine the flour, baking powder, salt and spices in a mixing bowl.
2. In a small bowl add the vinegar to the soya milk, stir and leave for a minute to curdle.
3. Take two of the poached pears, remove the stalks and core and mash with a fork until you are left with a lumpy pulp.
4. Add the sugar, oil, and milk to the pear pulp and mix well.
5. Mix the dry and wet ingredients together and pour into a large, greased loaf tin.
6. Take the three remaining pears and sit on top of the mixture in the tin, pressing them down slightly.
7. Bake at 180C for 30-40 minutes or until a skewer inserted in the middle comes out clean.
8. Cool on a wire rack.

Cooking time: 30 minutes

Ingredients:

• 250g chestnut mushrooms
• 200g portobello mushrooms
• 2 cloves of garlic, sliced and chopped
• 陆 tsp. dried tarragon
• 80g dried cranberries
• 30g walnuts, finely chopped
• 1 tbsp. rapeseed oil
• 1 pack filo pastry
• 2-3 tbsps. almond milk

Method:

1. Pre-heat oven to 180掳C fan. Line a large baking tray with baking paper.
2. Add the mushrooms to a food processor with the garlic, tarragon and cranberries. Pulse until the mushrooms are small pieces.
3. Heat the oil in a large frying pan and add the mushroom mix. Cook over a medium heat for 10-12 minutes until the mushrooms are cooked and any liquid has evaporated. Set to one-side and allow to cool. This stage can be made in advance and the mix stored in the fridge until required.
4. Lay a filo pastry sheet onto a board and cut into 4 equal squares. Put two squares on top of each other to make a star shape.
5. Add a tablespoon of cooled mushroom mixture to the centre of the pastry and lightly brush the edges of the pastry with almond milk. Carefully gather up the outside of the pastry around the filling and scrunch them together. Place on the lined baking tray. Repeat with the remaining filling and filo pastry sheets.
6. Lightly brush each filo parcel with almond milk before placing in the oven on the middle shelf.
7. Bake for 17 minutes until lightly golden.
8. Remove from the oven and serve hot.

Ingredients:

• 600g sweet potatoes, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 cloves garlic, crushed and chopped
• 1 litre vegetable stock
• 1 tsp. ground cinnamon
• 1 tsp. ground turmeric
• 1 tbsp. rapeseed oil

To serve:

• 4 tbsp. coconut yoghurt
• 陆 a Pomegranate
• Small handful flat leaf parsley, finely chopped
• Handful toasted flaked almonds

Method:

1. Roughly chop the onion, celery, carrot and garlic. Peel and chop the sweet potatoes into bite-sized cubes.
2. Heat a tablespoon of oil in a large deep saucepan and add the onion, celery, carrot and garlic. Cook for 8 minutes, stirring regularly, until the vegetables start to soften. Then add the sweet potato and spices and stir.
3. Pour over the vegetable stock, bring to a simmer and allow to cook for 15 minutes until the sweet potatoes are cooked.
4. Use a hand-held blender to process the soup until it is smooth and creamy. Season to taste.
5. Serve in bowls topped with a spoonful of coconut yogurt, a sprinkling of pomegranate seeds, flat leaf parsley and a few flaked almonds.

Cooking time: 2 hours and 15 minutes

Ingredients:

• 1 kg potatoes, sliced
• 1 tbsp. rapeseed oil
• 2 medium onions, finely sliced
• 1 bulb fennel, finely sliced
• 8 cloves garlic, crushed & finely diced
• 600ml almond milk
• 200ml vegan cr猫me fraiche
• 6 tbsps. nutritional yeast
• 2x 10cm springs of fresh rosemary
• 1 tsp. mustard powder
• Good pinch of salt
• Lots of twists of black pepper
• Breadcrumb topping
• 35g dried gluten free breadcrumbs
• 1 tbsp. nutritional yeast
• Pinch of salt
• Few twists of black pepper

Method:

1. Pre-heat oven to 180掳C fan.
2. Use approximately a 28cm in diameter by 5cm deep baking dish.
3. Finely slice the onion and the bulb of fennel.
4. Peel the potatoes and slice them to about 4mm thick using either the slicing blade of a food processor or with a knife. Cover and set to one-side.
5. Heat the oil in a large frying pan and gently saut茅 the onions, garlic and fennel over a medium heat for 15 minutes until soft and tender.
6. Pour the almond milk into a saucepan with the nutritional yeast, mustard powder, salt, pepper, bay leaf and fresh rosemary. Heat gently over a low heat for 10 minutes, stirring occasionally, before adding the oat cr猫me fraiche. Continue to heat for a further 5 minutes. Then remove from the heat.
7. In the deep baking dish, alternately layer the slices of potato, onion and fennel. Finish with layer of overlapping potatoes. Carefully pour over the milk and cr猫me fraiche mixture.
8. In a separate bowl mix the breadcrumbs, nutritional yeast and seasoning. Scatter the breadcrumbs evenly over the top of the potatoes.
9. Cover the oven-proof dish in foil before placing in the oven on the middle shelf.
10. Bake for 1 hour and 10 minutes. Remove the foil and bake for a further 50 minutes until tender and golden on top.

• 460g self raising flour
• 250g vegan spread/ butter
• 300g soft brown sugar
• 2 tbsp soya milk
• 2 tsp vanilla extract
• 1 tsp salt
• 100g vegan milk chocolate, chopped
• 75g vegan marshmallows, cut into small pieces

1. Cream together the sugar and spread and then mix in the vanilla extract.
2. Add the flour and salt and mix until it is all combined, adding the soya milk part way through the mixing. You should end up with a soft but not too sticky dough.
3. Stir in the chopped chocolate and marshmallows and mix until distributed evenly.
4. Scoop out heaped tablespoons of mixture and form into balls. Place on a lined baking sheet and flatten slightly with your hand. They will spread a lot so leave plenty of room between cookies. If you wish you can press any extra chocolate pieces in to the top.
5. Bake at 180C for 10 minutes until the edges are just beginning to brown.
6. Cool on the tray for a few minutes before transferring to wire racks.
7. These are very sweet as they are but if you are feeling extra decadent then you can eat them with
8. extra marshmallows and melted chocolate on top.

• 2 kg squash - get different sorts if you can
• 2 onions
• 3 cloves garlic
• 1.5 litres vegetable stock
• sprig of sage
• salt and pepper

1. Halve the squash and scoop out the seeds.
2. Cut into quarters or eighths and put into a large baking dish. You may need two dishes depending on the size of your squash.
3. Peel and quarter the onions and peel the garlic cloves. Place in the dishes in amongst the squash.
4. Roast at 180C for about 30 minutes or until the squash is tender.
5. Leave until cool enough to handle and then scoop the flesh from the skins with a spoon.
6. Place the roast pumpkin, onions and garlic cloves into a large pan.
7. Pour over the vegetable stock and add the sprig of sage and bring to the boil.
8. Remove from the heat and blend until smooth. Season with salt and pepper to taste.
9. You can serve in a pumpkin as a great centrepiece or even small pumpkins for each person.
10. After you have eaten the soup you can rinse out the pumpkins and cook for another meal.

• 200g sugar
• 200g vegan butter
• 160g golden syrup
• 60 ml soya milk
• 4 tsp ginger
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 tsp bicarbonate of soda
• 500g plain flour
• 1 tsp salt

1. In a large pan melt together the sugar, butter, golden syrup, soya milk and spices.
2. Bring to the boil and stir in the bicarbonate of soda.
3. Remove from the heat and mix well. The mixture will bubble up as it reacts with the bicarbonate of soda.
4. Leave to cool in the pan.
5. Once cool stir in the flour and salt and mix until it forms a smooth dough.
6. Wrap in cling film and put in the fridge for an hour.
7. Roll out to about 5mm thick and cut out into gingerbread men shapes.
8. Bake at 160C for about 12 minutes or until the edges are just beginning to brown.
9. Cool on a wire rack.
10. Decorate with piping icing to make the skeletons.

• 350ml unsweetened almond milk
• 2 tbsp. apple cider vinegar
• 240g gluten free plain flour
• 200g cacao powder
• 450g light brown soft sugar
• 3 tsp baking powder
• 2 tsp vanilla extract
• 200g dark chocolate, melted
• 150g coconut oil, melted
• 350ml 黑料大事记 Organic Ginger Kombucha

• 600g 70%+ dark chocolate, roughly chopped
• 400ml boiling water
• 20 ice cubes
• 3 large pieces of crystallised ginger, finely sliced

1. Pre-heat the oven to 160掳C. Line 4 x 18cm cake tins with baking paper and grease the sides with coconut oil.
2. Add the almond milk to a jug with the apple cider vinegar, stir and set to one-side while you prepare the rest of the cake.
3. Sift the flour, sugar and cacao powder into a large mixing bowl. Add the baking powder and stir together to combine.
4. In a saucepan, gently melt together the coconut oil and dark chocolate. Remove from the heat and set to one-side.
5. Make a well in the centre of the dry ingredients and pour in the almond milk and apple cider vinegar mix. Then pour in the melted coconut oil and dark chocolate and the vanilla extract. Stir thoroughly to combine. Finally pour in the 黑料大事记 Ginger Kombucha and stir until the cake mix is silky and smooth.
6. Divide the chocolate ginger cake mix evenly between the 4 cake tins.
7. Place 2 tins onto the middle shelf of the oven and the other 2 tins onto a lower shelf. Bake at 160掳C for 25 minutes, until there is a light bounce in the centre of the cakes when pressed gently with a finger. The sponges do not have a big rise once baked. After 25 minutes remove the top 2 cakes to a wire rack. The cakes on the lower shelf may need to bake for a further 4 minutes on the middle shelf.
8. Remove the remaining 2 cakes from the oven and leave on a wire rack to cool for 20 minutes before carefully turning the sponges out of the tins. Leave to cool fully on the wire wrack.

1. You will need two mixing bowls - a medium sized bowl that is heat and microwave proof and that will fit inside a larger mixing bowl.
2. Add the roughly chopped chocolate to the medium sized mixing bowl. Pour over the boiling water and stir thoroughly until the chocolate has completely melted and becomes smooth.
3. Put the ice cubes into the second larger mixing bowl and sit the bowl with the melted chocolate directly on top and start to whisk. It will slowly start to thicken, once this starts remove the chocolate bowl from the ice. If the chocolate thickens too far and becomes stiff place the bowl in the microwave on a low heat for 10-15 seconds and stir.
4. Remove the chocolate bowl from the ice and use a palette knife to spread the icing onto the top of the first layer of cake, then place on top the next sponge layer and repeat until you have iced all 4 tiers of the cake. Spread more icing thinly around the sides of the cake and use a cake scraper or palette knife to cover the sides. To create a smoother surface, warm the palette knife/scraper in hot water.

• 3 large sweet potatoes
• olive oil
• salt

• 3 carrots
• 1 tsp liquid smoke
• 1 tbsp soya sauce
• 2 tsp seaweed seasoning
• 1 tbsp maple syrup
• fresh dill to garnish

• 200g cashew nuts
• 15g nutritional yeast
• 1 lemon, juiced
• 1 garlic clove or 1/2 tsp garlic powder
• salt and pepper
• a little water

• 2 avocados
• 1 lemon, juiced
• salt and pepper
• chopped tomatoes and cress to garnish

• 1 tin chickpeas, drained
• 1 lemon, juiced
• 1/2 clove garlic
• 1/2 tsp smoked salt

• 1 large red onion
• 120ml cider vinegar
• 1/2 tbsp sugar

1. To make the sweet potato toasts cut the sweet potatoes into 5mm slices.
2. Place on a baking tray and brush with oil on both sides.
3. Sprinkle with salt and bake at 200C for 20-25 minutes or until tender.
4. For the carrot lox peel the carrots and then slice them into long, thin strips with the vegetable peeler.
5. Place in a shallow baking dish and sprinkle over the seaweed seasoning, soya sauce and liquid smoke.
6. Mix well then cover the dish and bake at 180C for 30 minutes.
7. Remove from the oven, pour over the maple syrup and mix well.
8. Replace the cover and leave to cool to room temperature.
9. For the cashew cheese place all the ingredients into a blender and blend until smooth. You can also do this in a bowl with a stick blender.
10. Add a tablespoon or two of water if you would like it a little less thick.
11. Spread some cream cheese on a sweet potato toast and top with a piece or two of carrot lox and garnish with a sprig of dill.
12. For the guacamole blend the avocados with the lemon juice and salt and pepper to taste. Top with chopped tomatoes and garnish with cress.
13. To make the hummus drain the chickpeas and blend together with the lemon juice, garlic and smoked salt. Add water until it reaches the desired consistency.
14. To make the quick pickled onion first slice the onion thinly. Heat the vinegar and sugar in a small pan until it boils, add the onion and cook until it begins to wilt.
15. Remove from the heat, cover the pan and leave to stand for 15 mins.
16. To serve put a spoonful of hummus on the sweet potato toast and top with some of the onion.

• 200g almonds
• 100g brazil nuts
• 200g dried apricots
• 100g dried mango
• 3 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp coriander

1. Put all the ingredients in a food processor and whizz until the nuts have become small pieces and the mixture is beginning to clump together.
2. Scoop out heaped tablespoons of the mixture and form into balls with your hands.
3. If you want the nuts more finely ground then whizz the nuts in the food processor on their own first and then add the other ingredients.
4. Great for an energy boost and perfect accompaniment to

1. Peel and chop the apple.
2. Put the oats, water, milk, sunflower seeds, cinnamon, apple and raspberries into a pan and cook over a medium heat, stirring frequently, until thickened.
3. Spoon into bowls and top with sliced apple, fresh raspberries and a sprinkling of sunflower seeds.
4. Drizzle over maple syrup and a runny nut butter to taste.

• First make the syrup.
• Put the water and sugar in a pan along with 1 sprig of mint. Bring to the boil and simmer for no longer than 1 minute.
• Leave to cool.
• In a tall glass muddle a sprig of mint with 1 tbsp of the syrup, a squeeze of lime and a dash of the Espresso Coffee Kombucha until the mint releases its flavours.
• Add ice, another sprig of mint and the rest of the Kombucha and stir to mix.
• For an easier and lower sugar version use agave syrup instead of making your own.

• 25ml white rum
• 25ml orange cura莽ao
• 25ml peach schnapps
• 25ml pineapple juice
• 25ml orange and mango juice
• 50ml Peach & Turmeric Kombucha plus extra to top up
• Ice
• Peach slices, pineapple slices and leaves and cocktail cherry to garnish
• Cocktail umbrellas and paper straws

1. In a cocktail shaker mix together the rum, cura莽ao, schnapps and fruit juices with plenty of ice.
2. Strain into an ice filled tall glass and then pour over the Kombucha.
3. Stir gently then garnish with a cocktail stick with pineapple leaves, a piece of pineapple, peach slice and cocktail cherry.
4. Add an umbrella and colourful straws and enjoy!

• 4 burger buns and fillings such as lettuce and fried onions
• 2 x 400g cans Jackfruit
• 1 tbsp smoked paprika
• 1/2 tsp mild chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp vegetable oil

• 100g tomato ketchup
• 2 tbsp soya sauce
• 1 tbsp dark brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp onion powder

1. First make the sauce by combining all the ingredients in a bowl and stirring together well.
2. Drain the jackfruit and pat dry.
3. Tear the chunks into pieces with your fingers and place in a bowl.
4. Sprinkle over the paprika, chilli powder, salt and garlic powder and mix well.
5. In a frying pan heat the oil on a medium high heat. Add the jackfruit and cook for about 5 minutes stirring frequently.
6. Add in about half of the sauce and cook for a further 2 minutes. The jackfruit should be nice and tender by now and have soaked up the flavours of the sauce.
7. Prepare the burger buns and pile on the jackfruit. Top with fried onions and serve with your favourite Kombucha.

Peach and Thyme Bourbon

1. Cut the peach into slices and put 1/4 of the peach into a cocktail shaker, reserving the other slices for garnishing.
2. Add the thyme, agave, lemon juice and bourbon to the shaker and muddle together until the peach is pulp.
3. Strain into a glass filled with ice and top up with Peach and Turmeric Kombucha.
4. Add a slice or two of peach to the glass and top with a sprig of thyme.

Coffee Hazelnut Cocktail

1. Stir the Frangelico, Tequila and Espresso Coffee Kombucha together.
2. Blitz the hazelnuts in a food processor until finely ground, reserving a few whole ones to add to the glass.
3. Empty the ground hazelnuts out onto a plate.
4. Dip your finger in the Frangelico and rub around the rim of a tumbler.
5. Dip the rim of the glass into the ground hazelnuts so that the rim is coated.
6. Fill the glass with ice and pour the cocktail over. Add a few hazelnuts to the glass to garnish.