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Begin by preheating your oven to 200 degrees Celsius. Slice your new potatoes and place on a nonstick baking tray with a generous glug of oil and seasoning. Roast for fifteen to twenty minutes or until golden and crispy.


Next either add all chimichurri ingredients to the blender or finely chop and slice all ingredients so that it’s almost the consistency of a mint sauce. No chunky rough cut herbs here. Finally add in seasoning along with red wine vinegar and olive oil, mix thoroughly and taste checking whether you prefer more spice, pepper, salt, zest, sharpness and adjust to your preference.


Prepare the tofu, either leaving chilled or bake with seasoning for ten minute on 190 degrees Celsius. Once the potatoes are ready, roughly crumble the tofu, drizzle over the chimichurri and add the odd splodge of crème frache. Finish with a scattering of lamb lettuce, a little extra lime zest and a drizzle of olive oil and sea salt flakes. Serve while warm.