Whitechapel Gallery Cafe Recipes

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Pork and Apple Sausage Rolls
Ingredients:
150g Puff pastry
300g of free range pork mince (shoulder of pork, which any good butcher would mince for you)
50g black pudding
2 tbs olive oil
½ white onion
½ apples (preferably English)
½ a bunch of thyme
Pinch of chopped sage & thyme
1 egg yolk, lightly beaten
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Carot Cake with Lemon Frosting
Ingredients:
150 g dark brown sugar
3 whole eggs
200ml vegetable oil
115g golden syrup
230g self raising flour
3g bicarbonate of soda
150g grated carrot
6g cinnamon
1g powdered ginger
30g desiccated coconut
zest of 1 orange
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Creamy Celeriac and Potato Soup
Ingredients:
25g butter
400g celeriac, peeled & chopped
125g potatoes, peeled and chopped
1 garlic clove, chopped
570ml vegetable stock
1 tbsp lemon juice
275 milk
salt and pepper
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Oat Flapjacks
Ingredients:
230g soft light brown sugar
230g butter
30ml golden syrup
1 teaspoon of ground ginger
30g sultanas
30g sunflower seeds
30g pumpkin seeds
30g desiccated coconut
10g poppy seeds
325g oats
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Lemon Polenta Cake
Ingredients:
300g butter
300g castor sugar
330g ground almonds
144g polenta
½ tsp baking powder
4 eggs
3 lemons zested, and juiced
150g castor sugar
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Vietnamese Salad Dressing
10ml sesame oil
1 small shallot, chopped
15g pickled ginger, chopped
10g fresh ginger chopped
¼ small chilli, chopped
35ml rice wine vinegar
40ml sugar syrup
40ml dashi
10ml soy sauce
15ml pickled ginger juice
10ml fish sauce
2 limes, juice and zest
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