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Spice up your Easter with this recipe

WHAT’S COOKING?: Founder of Dipalicious, Omari McQueen

HERE AT The Voice, we know you want an Easter
veggie dinner with a little hint of spice. Bland is not an option.

So we spoke to Omari McQueen, our young vegan chef of the year (undisputed title), and recipient of the 2019 Peta Compassionate Kid award, to get some inspiration for a dish suitable for everyone.

McQueen is a hard man to get hold of these days. If he’s not on a TV show telling you what to eat and what to steer clear of, he’s in the kitchen cultivating a new version of old classics.

For Easter, the 10-year-old has recommended a McQueen style ratatouille which had the editor drooling...

Chopped sweet potatoes Chopped white potatoes Parsley
Grated parsnips
Chopped dudhi vegetable Diced asparagus
Sliced mushrooms Chopped courgettes Chopped butternut squash

Blend a tin of tomatoes with garlic, onions, sweet peppers, black pepper, all-purpose seasoning and a spoon of Jerk seasoning marinade.

Layer the vegetables in a dish, add sauce between each layer then cover with foil and place on the middle shelf in the oven for 45 minutes to an hour

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