Duncan Cooks Live – The Recipes Week 4
Duncan and his Mum were back in the kitchen last Thursday for their final appearance (for now) and once again it was a huge hit.
10,000 of you tuned in and threw an amazing 978 questions at him ranging from simple shout outs to his belief in supernatural powers.
Of course, they got a bit of cooking in too, even if the strawberries didn’t come out quite as they should.
You can find the repeat video and recipes below as promised.
Would you like to see more of Duncan and his Mum cooking? Let us know in the comments below
Strawberries and Blue Spirulina Coconut Bombs Recipe
- 1 cup of desiccated coconut
- 1/2 Coconut Cream
- 1/2 cup of melted coconut oil
- 1 tsp of of blue spirulina
- 2 tbs of agave syrup
- 8 Strawberries
- Chocolate Sauce
- 1/3 Cup Coconut Oil
- 3 tbs of Cocoa Powder
- 1/3 agave syrup
1- Mix the coconut, spirulina and agave syrup
2- Add the coconut oil and coconut cream and mix all together in a bowl
3- Shape it around the strawberry and dip into the chocolate and mix nuts
4- Pop in the fridge for 25 minutes until set
Salmon and Pesto Sauce with Lentils Recipe
- 2 pieces of Salmon
- Jar of mixed Lentils
- Celery sticks
- Red pepper mushrooms
- Chilli Tomato Purée
- Rose Harrisa
- Red Kindney Beans
1- Take the 2 pieces of Salmon and cover them in pesto, wrap in foil and put in the oven for 20 minutes
2- Put on a pan of boiling water and add a handful of lentils and bring to the boil then turn the heat down and let it simmer
3- Next chop up all the vegetables and add these to a separate pan to cook
4- Once the vegetables are soft add the Harrisa spice, salt & pepper & chili flakes
5- Next drain the lentils and add them to the pan of vegetables and mixed all together
6- After 20 minutes remove salmon from the oven and take the vegetables and lentils off the heat and serve
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