Mega Food Court

Ingredients
185 ml unsweetened almond milk
7g dried active yeast
2 tablespoons maple syrup
1 tablespoon ground flaxseed
1 tablespoon coconut oil , plus extra for greasing
150 g wholegrain flour
160 g plain white flour
1 teaspoon ground cinnamon
FILLING
90 g pecan nuts
2 ripe medium bananas
4 medjool dates
1 tablespoon ground cinnamon
2 tablespoons maple syrup
ALMOND ICING
1-2 tablespoons almond milk
75 g icing sugar

Method
To make the dough, gently heat the almond milk until lukewarm, then combine in a small bowl with the yeast and maple syrup. Set aside for about 5 minutes for the yeast to activate.
Meanwhile, in a large bowl, stir the flaxseed into 3 tablespoons of water and set aside for 1 to 2 minutes.
Melt the coconut oil, then add to the flaxseed mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. Gradually stir in the yeast mixture.
Bring everything together with your hands – the dough will feel a bit tacky, but this is fine. Turn out the dough onto a lightly floured surface and knead a couple of times.
Place in a greased bowl, cover with a tea towel and leave somewhere warm to prove for 1 hour or until doubled in size.
Meanwhile, make the filling. Toast the pecans in a dry frying pan. Peel the bananas and destone the dates.
Reserving one-third of the toasted pecans to one side, add all the filling ingredients to a food processor, then blitz until smooth.
Preheat the oven to 180ºC/gas 4. Grease a 20cm x 20cm baking dish with a little coconut oil.
On a lightly floured surface, roll the dough out to 20cm x 40cm. Blob the nut mixture onto the dough and spread it evenly across to the edges.
Roll up widthways (from the shortest edge) tightly into a log, then cut into nine slices.
Place the slices in the baking dish, cover with a clean tea towel and allow to prove for another 25 minutes or until doubled in size. Bake for 30 minutes, or until golden and slightly firm to the touch. Leave in the tin to cool.
In a small bowl, mix together the almond milk and icing sugar until it’s thick enough to drizzle over the buns. Chop and sprinkle over the reserved toasted pecans and serve

Ingredients
1 x 8 -bone higher-welfare rack of lamb , French trimmed
2 sprigs of fresh rosemary
4 cloves of garlic
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
olive oil
COLLARD GREENS
1 oak-smoked free-range chicken leg , optional
500 g mixed greens , such as cavolo nero, chard, spinach
1 onion
3 cloves of garlic
500 ml free-range chicken stock , (or 250ml if made without the chicken leg)

Method
Remove all the fat from the lamb – you can do this by hand: simply tear off the sinew and trim with a sharp knife, or ask your butcher to do it for you.
Pick and finely chop the rosemary, then peel and chop the garlic as finely as you can. Add a pinch of sea salt and mince it all with the back of your knife. Scrape into a bowl, then muddle in the Worcestershire sauce, mustard, 3 tablespoons of oil and a pinch of black pepper.
Rub the marinade all over the lamb (avoiding the bones), then leave to marinate for at least 2 hours.
To make the collard greens, put the chicken leg (if using) into a large pan with 1 litre of boiling water and simmer gently for 1 hour 30 minutes, or until the meat is falling off the bone. Reserving the broth, remove the chicken leg, leave to cool slightly, then shred the meat, discarding any bones or wobbly bits.
Wash the greens, then shred into rough 2cm pieces, discarding any stalks.
Peel and roughly chop the onion, and peel and finely slice the garlic, then place in a large pan with 2 tablespoons of oil and the shredded meat (if using). Cook for 6 minutes, or until softened, stirring regularly.
Add the greens and cook for a further 6 minutes, or until just wilted – you may need to work in batches. Pour over the stock (or use the equivalent volume of reserved broth), cover and simmer for a final 6 minutes, then season to perfection.
Preheat the oven to 200°C/400°F/gas 6. Place a large ovenproof frying pan over a high heat, then sear the lamb for 2 minutes, or until golden all over, turning regularly. Transfer to the oven and cook for 15 minutes, or until blushing pink on the inside and gnarly on the outside.
Rest the lamb for 5 minutes, then slice into chops and plate up with the collard greens. Delicious served with scalloped potatoes.