Apple Crumble


JACKSON: You are not permitted to leave your station during a sitting.
ROSE: I was just talking to this teacher.
DOCTOR: Hello.
ROSE: He doesn’t like the chips.
JACKSON: The menu has been specifically designed by the headmaster to improve concentration and performance. Now, get back to work.
ROSE: See? This is me. Dinner lady.
DOCTOR: I’ll have the crumble.
ROSE: I’m so going to kill you.


Apple Crumble

5 apples
1 cup water
2 teaspoons coconut sugar
1 weetbix
2 tablespoons shredded coconut
½ teaspoon cinnamon
1/3 cup oats
1 teaspoon coconut sugar
2 tablespoons coconut oil

Peel and core the apples.
Stew the apples with the water and 2 teaspoons coconut sugar.
In a bowl crush the weetbix and mix together with the coconut, cinnamon, oats, sugar, and oil.
Place the stewed apple into 2 ramekins and top with the weetbix mixture.
Place in preheated 180C oven until the top is crisp, golden, and crumbly 🙂



Impossible Green Pesto


SCOOTI: Help yourself. Just don’t have the green. Or the blue.
ROSE: Er, bit of that, thanks.
OOD: Would you like sauce with that?
ROSE: I’ll have a go, yeah. I did that job once. I was a, a dinner lady. Not that I’m calling you a lady. Although, I don’t know, you might be. Do you actually get paid, though? Do they give you money?
OOD: The Beast and his Armies shall rise from the Pit to make war against God.
ROSE: I’m sorry?
OOD: Apologies. I said, I hope you enjoy your meal.
ROSE: Yeah.


Vietnamese Mint & Peanut Pesto

1 loose packed cup of vietnamese mint
1/3 cup olive oil
1 cup roasted peanuts
1 heaped teaspoon minced garlic
¼ cup savoury yeast flakes
40ml water (if needed)

Place all ingredients to a food processor and pulse to create pesto consistency.
(If the mixture is to dry to blend add water)




DOCTOR: Are we in Scotland?
REYNOLDS: How can you be ignorant of that?
DOCTOR: Oh, I’m, I’m dazed and confused. I’ve been chasing this, this wee naked child over hill and over dale. Isn’t that right, ya timorous beastie?



375g potatoes
200g cabbage
1 tablespoon vegan milk
2 tablespoons vegan margarine
Nutritional yeast flakes
Chopped fresh parsley

Peel, chop, and boil potatoes.
Slice cabbage finely and place in large bowl.
Add the milk, margarine, salt, pepper, yeast flakes, and parsley to the bowl.
Drain and mash the potatoes than add to bowl and stir to combine.
Place the mixture into an oven safe dish and sprinkle with yeast flakes.
Bake in preheated oven until top is golden and crisp.


Tooth & Claw Butterscotch


REYNOLDS: You will explain your presence. And the nakedness of this girl.
DOCTOR: Are we in Scotland?
REYNOLDS: How can you be ignorant of that?
DOCTOR: Oh, I’m, I’m dazed and confused. I’ve been chasing this, this wee naked child over hill and over dale. Isn’t that right, ya timorous beastie?
ROSE: Och, aye! I’ve been oot and aboot.


Tooth & Claw Butterscotch

2/3 cup water
1 teaspoon lemon juice
2 ½ cups raw sugar
¼ teaspoon cream of tartar
100g vegan margarine

Grease or line a baking tin.
Slightly heat the water and lemon juice in a saucepan.
Add in the raw sugar and stir with a wooden spoon until dissolved (Do not allow to boil).
Next stir in the cream of tartar and boil to 140C (check with a candy thermometer).
Stir in the margarine and continue to heat to 250C
Pour into a well greased tin.
Allow the butterscotch to almost set before marking small rectangles with a knife.
Once set break into pieces and store in an air tight container


Hot Dogs

Hot Dogs (01)

DOCTOR: Haven’t got a hotdog in there, have you? I’m starving.
MOORE: Of all the things to wish for. That’s mechanically recovered meat.
DOCTOR: I know. It’s the Cyberman of food, but it’s tasty.

Hot Dogs (02)

Basil Hot Dog Sausages
(Makes 5 Sausages)

1 cup breadcrumbs
100g extra firm tofu
60g soaked cashews
½ small white onion
1 teaspoon lemon zest
1 teaspoon lemon juice
1/3 cup fresh basil
½ teaspoon garlic powder
2 teaspoons oil
¼ teaspoon salt
½ – 1 teaspoon turmeric powder

Put all the sausage ingredients into a food processor and blend.
Divide the mixture and shape into even sized sausages. (Add more lemon juice if the mixture is too dry)
Drizzle with oil and bake in preheated oven until golden.

Hot Dogs (03)

Kronk Burger and Hot Dog Spinach Buns
(Makes 8 small buns)

100g spinach
½ cup water
1/4 cup water
480g flour
1 teaspoon dry yeast
½ teaspoon salt
1 tablespoon olive oil

In a food processor blend the spinach and the water to make a puree.
Sift the flour into a large bowl and mix in the other ingredients.
Mix with a wooden spoon to form a ball.
Place the dough on a lightly floured surface and knead for five minutes until smooth.
Place the dough into a bowl and cover with lightly greased cling film.
Leave the dough in a warm place for about an hour or until it has doubled in size.
Split the dough into even size burger or hotdog buns and place on a sheeted baking tray.
Cover with a slightly damp tea towel and let rise for another 30 minutes.
Preheat the oven to 220C.
Brush a little oil over the dough and bake for about 30 – 35 minutes.

Hot Dogs (04)