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



Pajato Potato Cakes


CHEF: Thank you very much indeed. Somebody there? That’s great. What do you want, love? All right, keep moving. I’ll be with you lot in a minute. Here you are. One at a time. What now, what was it? Kronkburger with cheese, kronkburger with pajatos. Do you want a drink? Oi, you, mate. Stop pushing. Get back. I said, back.
ROSE: Fine cuisine?
DOCTOR: My watch must be wrong. No, it’s fine. It’s weird.
ROSE: That’s what comes of showing off. Your history’s not as good as you thought it was.


Pajato Potato Cakes

Potato Cake Ingredients:
2 medium potatoes
1 tablespoon vegan margarine
¼ teaspoon salt
¼ teaspoon pepper

Batter Ingredients:
2 Tablespoons all purpose flour
2 Tablespoons cornstarch
About 1/2 cup to 3/4 cup soda water or club soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper

Oil for frying

Peel and boil the potatoes.
Mash potatoes with the margarine, salt, and pepper.
Using a patty maker or cookie cutter and press spoon 3 -4 tablespoons of mashed potato into the mold and press to create a round compact potato cake.
Repeat until you have used up all of the potato, then cover and freeze overnight to solidify the round shape.

Kronk Burger Recipe

Kronk Burger Buns

5 Spice Chips


ROSE: Two hundred thousand years in the future, he’s dying, and there’s nothing I can do.
JACKIE: Well, like you said two hundred thousand years. It’s way off.
ROSE: But it’s not. It’s now. That fight is happening right now, and he’s fighting for us, for the whole planet, and I’m just sitting here eating chips.
JACKIE: Listen to me. God knows I have hated that man, but right now, I love him and do you know why? Because he did the right thing. He sent you back to me.
ROSE: But what do I do every day, mum? What do I do? Get up, catch the bus, go to work, come back home, eat chips and go to bed? Is that it?
MICKEY: It’s what the rest of us do.
ROSE: But I can’t!
MICKEY: Why, because you’re better than us?
ROSE: No, I didn’t mean that. But it was. It was a better life. And I don’t mean all the travelling and seeing aliens and spaceships and things. That don’t matter. The Doctor showed me a better way of living your life. You know he showed you too. That you don’t just give up. You don’t just let things happen. You make a stand. You say no. You have the guts to do what’s right when everyone else just runs away, and I just can’t


5 Spice Chips

5 potatoes
3 teaspoons brown sugar
3 teaspoons Chinese 5 spice
3 tablespoons almond meal

Chop the potatoes and rinse in water.
Place the sugar, 5 spice, and almond meal into a container with a lid.
Add the potatoes in small batches and toss to coat.
Place the coated potatoes on a baking tray and drizzle with oil
Bake in preheated oven until crisp and crunchy.


Expanding Sun Capsicum Houmous

Expanding Sun Spicy Houmous 1

DOCTOR: This is the day the Sun expands. Welcome to the end of the world.

Expanding Sun Spicy Houmous 2

Expanding Sun Capsicum Houmous

½ cups dried chickpeas
½ tablespoon baking soda
2 – 3 garlic cloves
½ red capsicum
¼ cup tahini
Juice from 1/2 squeezed lemons
Chilli powder to taste
Ground cumin to taste
Salt to taste

Wash the chickpeas until the water is transparent (like you wash rice).
Soak the chickpeas in clean water (at least overnight but up to 1 day) with ½ tablespoon baking soda.
Roast the garlic and capsicum in the oven with a fair bit of olive oil.
Wash the chickpeas again and soak in clean water for 1 hour.
Rinse the chickpeas and place into a large pot.
Cover with water and cook for approximately half an hour and then replace the water, removing any peels and foam.
Cook until chickpeas can be crushed easily. (Total of 1 – 1 ½ hours)
Rinse the chickpeas and remove any peels then place into a food processor and pulse until smooth.
Let the chickpeas cool in the processor then add the roasted capsicum and garlic (along with the cooking oil) and pulse again.
Add the tahini, lemon juice, chilli, cumin, and salt and pulse until smooth.
Garnish with parsley and chilli powder.

Expanding Sun Spicy Houmous 3

Fruity Zaphic Slush Puppy

Zaphic Slush Puppy1

TANNOY: All staff are reminded that the canteen area now operates a self cleaning table system. Thank you!
ROSE: Try this. It’s called Zaphic. It’s nice, it’s like a, er, Slush Puppy.
ADAM: What flavour?
ROSE: Sort of beef?

Zaphic Slush Puppy2

Fruity Zaphic
1 pineapple
1 lemon
1 handful of fresh mint leaves

Cut up the pineapple and put through a juicer.
Pour the juice into small moulds and freeze overnight.
Juice the lemon and place into blender with mint and frozen pineapple juice.
Blend until it resembles Slush Puppy consistency.

Zaphic Slush Puppy3

Jackie’s Shepherd’s Pie

Jackies Shepherds Pie 1

JACKIE: What does he eat?
ROSE: How do you mean?
JACKIE: I was going to do shepherds pie. All of us. A proper sit down, ‘cos I’m ready to listen. I wanna learn about you and him and that life you lead. Only, I don’t know, he’s an alien. For all I know, he eats grass and safety pins and things.
ROSE: He’ll have shepherd pie. You’re going to cook for him?
JACKIE: What’s wrong with that?
ROSE: He’s finally met his match.
JACKIE: You’re not too old for a slap, you know. You can go and visit your Gran tomorrow. You’d better learn some French. I told her you were in France. I said you were au-pairing.

Jackies Shepherds Pie 2

Jackie’s Shepherd’s Pie

Filling Ingredients:
3 tablespoons olive oil
400g mushrooms roughly chopped
1 tomato diced
1 large onion diced
2 heaped teaspoons Massel “beef” style vegetable stock (or other vegan stock)
1 cup rice milk
½ – 1 tablespoon malt vinegar
½ – 1 tablespoon balsamic vinegar
¼ cup tomato sauce
2 tablespoons vegan gravy powder
400g tin of lentils (liquid included)
200g (purple) carrots roughly chopped
Olive oil
1 cup frozen peas

Potato Topping Ingredients:
700g potatoes
1 tablespoon vegan margarine
1 tablespoon savoury yeast flakes
1 tablespoon vegan milk

Preheat oven to 180C.
Heat olive oil in a large wok or pan.
Add the mushrooms, tomato and onion.
In a medium jug whisk together the stock, milk, vinegars, tomato sauce, and gravy powder until smooth and no lumps remain.
Pour the mixture from the jug into the wok along with the entire contents of the lentil can.
Allow to thicken and reduce (about 45 minutes)
While this is happening cook the carrots in a small dish in the oven with some olive oil until right through. (Don’t turn the oven off)
Prepare the potatoes while you are waiting for the wok mixture and carrots to cook.
Peel and boil the potatoes until soft.
Mash the potatoes with the margarine, yeast flakes, and milk.
Once the wok mixture has thickened remove from heat add the peas and the carrots and stir to combine.
Fill up four ramekins with the wok mixture and top with the mashed potato.
Garnish with salt, pepper, and more yeast flakes.
Bake in the oven on top of some baking paper until the potato tops are crisp.

Jackies Shepherds Pie 3

Jackies Shepherds Pie 4

Banana Milkshake

Banana Milkshake 1

DOCTOR: Go now! Don’t drop the banana!
JACK: Why not?!
DOCTOR: Good source of potassium!

Banana Milkshake 2

Banana Milkshake

1 fresh banana
2 – 3 frozen bananas
1 cup vegan milk
1 tablespoon raw sugar
½ cup vegan vanilla icecream

Place all ingredients into blender and blend until smooth.

Banana Milkshake 3


P-P-P-Pizza (01)

ROSE: All right, he’s a nutter. Off his head. Complete online conspiracy freak. You win! What are we going to do tonight? I fancy a pizza.
MICKEY: Pizza! P-p-p-pizza!
ROSE: Or Chinese.
MICKEY: Pizza!

P-P-P-Pizza (02)

P-P-P-Pizza Dough

1 cup flour
1 teaspoon dry yeast
Pinch salt
¼ teaspoon sugar
1 teaspoon olive oil
160ml warm water

To make the dough, sift the flour into a large bowl
Add the remaining ingredients and mix with a wooden spoon until the dough resembles a wet ball (The dough will be wet and sticky).
Place the dough on a 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 30 minutes.
Roll out the dough on a lightly floured surface to form a pizza shape.
(If you can shape it like the circle then props to you! Ours ending up looking more like Cassandra…)
Top with toppings and cook in oven.

P-P-P-Pizza (03)

Our Toppings:
Tomato Paste
BBQ Sauce
Vegan (Redwood Cheddar) Cheese
Basil Hot Dog Sausages
Sweet Red Pepper
Green Capsicum
Butter Beans
Gherkin Sauce mixed with Nutritional Yeast


5.5/Apple/26 Slice

Five Point Five Slash Apple Slash Twenty Six Slice (02)

DOCTOR: You lot, you spend all your time thinking about dying, like you’re going to get killed by eggs or beef or global warming or asteroids. But you never take time to imagine the impossible, that maybe you survive. This is the year five point five slash apple slash twenty six. Five billion years in your future, and this is the day
(He looks at his wrist watch.)
DOCTOR: Hold on.
(The sun flares and turns red.)
DOCTOR: This is the day the Sun expands. Welcome to the end of the world.

Five Point Five Slash Apple Slash Twenty Six Slice (01)

5.5/Apple/26 Slice

Dough Ingredients:
2 cup flour
1 teaspoon baking powder
1/2 cup vegan margarine
1/2 cup raw sugar
1 heaped teaspoon orgran egg replacer
1 heaped teaspoon flaxmeal
4 tablespoons water

Filling Ingredients:
Stewed Apple
(We stewed 6 Granny Smith apples with a bit of raw sugar)

Preheat oven to 180C
Sift the flour and the baking powder and add the sugar.
In a little bowl beat together egg replacer, flaxmeal, and water.
Mix the margarine and water mixture into the dry ingredients to form firm dough.
Place the dough on a lightly floured surface and knead until smooth then place in fridge for about 5 minutes.
Half the dough and roll out each half to fit an oiled slice tray.
Place one half of the dough in the tray and cover with the stewed apple.
Place the other half on top and lightly drag a knife over top to mark out the serving sizes (this will make it easier to cut when cooked).
Bake for 30 – 40 minutes then wait until the pan is cold before cutting.

Five Point Five Slash Apple Slash Twenty Six Slice

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)