Recipes at home: Moroccan Plantballs & Chicken Pho

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Chefs at London restaurants Avobar, Borough Broths, Cafe Beam and Bread Ahead, have put together step-by-step recipes/methods of some of their favourite dishes for people to make at home. From Moroccan Plantballs to Chicken Pho, Shakshuka and Overnight bread, these at home recipes are sure to leave you salivating…

Avobar Moroccan Plantballs Bowl Recipe

A filling, hearty plant-based bowl packed with antioxidants and inspired by Middle Eastern flavours – adapted to make at home from Avobar’s popular superfood dish.

Superfood fact: Sweet potato (main ingredient in the plantballs) is known to be a great immunity booster due to its high level of beta-carotene which turns into vitamin A once consumed. Also rich in fiber, B Vitamins & Vitamin C.

Ingredients: Sweet potato, half an avocado, kale, baby spinach, baby gem, mint.


1. Bake the whole sweet potatoes in a preheated oven at 180°C for 45minutes to 1hour until completely cooked depending upon the size of the sweet potatoes.

2. De-skin the sweet potatoes in a mixing bowl & add some mixed herbs (cumin, coriander, cinnamon) and mix well.

3. Make small balls of the Plantball mix, heat a sauté pan on medium heat, add coconut oil & cook the Plantballs from all the sides. Serve warm.

4. Mix kale, spinach, baby gem, half of diced avocado, chopped mint & mix all ingredients together & put in a salad bowl.

5. Add olive oil and mix well.

6. Add half an avocado and Plantballs on top of the salad and serve.

Recipe by Avobar

Borough Broth Co.’s 20 minute Chicken Pho

If you do fancy a mid-week bowl of warming, aromatic broth without reaching for the take-away menu then Borough Broth Co.’s Pho broth is the next best thing. Made with only organic ingredients and absolutely no MSG or preservatives, you’ll also feel a lot better for it.

Serves 2


* indicates optional ingredients

• 2 x large free range chicken thighs
• 2 pouches of Borough Broth Co. Organic Chicken Pho Broth
• *1 x hot red chilli
• 6 x spring onions
• 2 x limes
• 200g rice noodles
• *1 x small bunch fresh coriander
• *1 x small bunch fresh mint
• *100g x beansprouts


1. Dust the skin of the chicken thigh with a pinch of salt. Place in an ovenproof dish and cook in the oven for 20 minutes.

2. Pour the pouches of broth and heat on the hob. Bring to the boil for 30 seconds then reduce to a simmer.

3. Take one of the red chillies and remove the seeds, and slice into 2mm strips. Add to the simmering broth.

4. Slice 3 of the spring onions into 2mm strips and add the juice of one lime to the broth.

5. Cook noodles according to their cooking instructions. Drain when ready to serve.

6. Remove the cooked chicken from the oven. It should be brown on top (crisp skin) and cooked through without being too dry. Set aside to rest for 5-10 minutes then slice into bite-size pieces.

7. Prepare a plate of aromatics – beansprouts, mint leaves, coriander leaves, the other lime (chopped into quarters), and the rest of the chilli and spring onion.

8. Place the drained noodles into the two bowls. Put the chicken pieces on top.

9. Pour the hot broth over the noodles and chicken, add a sprig of coriander to garnish and serve with the plate of aromatics to add as you wish.

Recipe by Borough Broth

Cafe Beam’s Shakshuka

For those who are self isolating, Cafe Beam’s popular Shakshuka can be made from home. A healthy, filling and delicious dish, it can be enjoyed any time of day whether it be breakfast, lunch or dinner.


2 table spoons of of extra virgin olive oil
1/2 diced red pepper
1/2 diced green pepper
1/4 table spoon of red pepper paste
4 heritage tomatoes
1 teaspoon of sea salt
1 1/2 teaspoons of Chilli flakes
2x organic free range eggs
1 table spoon of labneh


1). Heat olive oil in a large, lidded frying pan.
Add the diced red and green peppers and cook on medium heat until just softened.
Stir in the pepper paste and cook for a couple of more minutes until the paste starts to separate.

2). Add the thinly sliced tomatoes, with the tomato juice, add the salt and the chilli flakes, simmer for 10 minutes. Stir constantly until the sauce is reduced.

3). Make 2 small wells in the sauce. Break the egg carefully into the well. Cook for a few more minutes with the lid on the frying pan, until the whites are just set and the yolks are still runny. Add the labneh on top

Recipe by Cafe Beam

Bread Ahead – Overnight White Bread

A simple overnight white loaf which can be made from home.

Fill the home with the aromas of freshly baked bread and enjoy eating the spoils.

Day 1 – Ferment


80g strong white bread flour
2g fine sea salt
2g fresh yeast
50g cold water


1. Place the flour and salt in a bowl and combine.

2. In another bowl, add the yeast to the water, then mix until dissolved.

3. Make a well in the centre of the flour and pour in the liquid. Mix together.

3. Cover and leave at room temperature for 2 hours then place in the fridge for 12-24 hours.

Day 2


370g strong white bread flour
6g salt
Ferment mixture (as above)
4g fresh yeast
230g cold water


1. Place the flour and salt in a bowl and combine.

2. In another bowl, add the ferment and yeast to the water and mix.

3. Make a well in the centre of the flour and pour in the liquid. Gently bring the dough together.

4. Once the dough starts coming together, take it out of the bowl and place it on your work surface. Don’t add any flour.

5. With the heel of your hand, push the dough into the table and stretch and tear for about 8 minutes. Your dough will become nice and elasticated and have a velvety feel.

6. Form your dough into a round and place it back in the bowl. Cover and leave for 1-2 hours at room temperature.

7. You now need to take your dough out of the bowl. This will gently knock back your dough releasing some of the gas that has built up and encouraging the remainder of the yeast to start working a bit faster.

8. Pre-shape your dough into a loose round shape, then cover and leave to rest for a good 10 minutes.

9. Get your proving basket/tin ready: if you’re using a basket dust it heavily with flour, if you’re using a tin, lightly oil it.

10. Shape your dough as desired and place it into the proving basket/tin. Cover and leave to prove at room temperature for 1-2 hours. You can tell when your bread is ready by gently pushing your finger into the dough. If it springs back nicely it’s ready, but if it leaves an indent it isn’t.

11. Place a baking stone (or overturned tray) into the oven and preheat it to 250°C/fan 230°C/gas mark 9 or as hot as your oven will go.

12. If you proved your bread in a basket, dust a baker’s peel (or an overturned tray) tray with semolina or flour and upturn the proving basket on the centre of the tray. Then, with a razor or a sharp serrated knife, score your bread. If you proved your bread in a tin, you can score it down the middle or just leave it as is. If you proved your bread in a basket, slide it from the peel to the baking stone in the oven; otherwise, if you baked in a tin, place the tin on one of the racks in the oven. Spritz all around the oven chamber with a water spray.

13. Bake your loaf for a good 30 minutes, turning once. When it’s ready, your bread should have a nice golden crust and a hollow sound when you tap the bottom. If you had your bread in a tin it will take an extra 5 minutes to bake.

Allow to cool and enjoy!

Recipe by Bread Ahead

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Main image: Avobar


Hettie is the editor and co-founder of DOSE. A keen runner, she’s also partial to a blast of high-intensity and hot yoga. A country girl at heart, she divides her time between London and the lush rolling hills of North Devon. When she’s not jetting off on her next adventure, Hettie can be found in a candle-lit alcove with a laptop, a spaniel and a full bodied Malbec.

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