Quinoa Chickpea Tofu Sushi

Lightly oil a 1lb loaf tin.

Place the chickpea flour in a bowl with the salt and turmeric, slowly adding half the water (360ml) and whisking to combine smoothly.

Boil the remaining water in a saucepan, reduce the heat to a simmer and quickly add the chickpea flour mixture, beating vigorously for 8 to 10 minutes so that the mixture becomes thick, smooth and glossy.

Pour into the loaf tin, add the almonds and leave to cool at room temperature for approximately 45 minutes to 1 hour (the longer it sits the firmer it will get).

Cut into long 5mm thick strips. Chill in a container until required.

Makes 24 maki (bite-sized) pieces Equipment: sushi mat, small bowl of water

Mix the mashed avocado with the quinoa and season with chilli powder, salt, lime zest and juice in a bowl. Then line up all the prepared vegetables and salad on a plate so that they are easily accessible.

Next, place one nori sheet (shiny side down) on top of the sushi mat. Along the wider side of the nori place 3 ½ tbsp of the quinoa mix, flatten down with the back of the spoon to create an even, wide strip of the mixture.

In the centre of the quinoa mixture place a piece of lettuce, then a strip of chickpea tofu and a carrot baton on top of that. Place a small bundle of the beetroot and cucumber matchsticks next to the chickpea tofu.

Now for the rolling! Using a clean finger, wet the top edge of the nori sheet with a little water to help seal the finished sushi roll. Take hold of the sushi mat (filling side closest to you) and lift it up and over the filling, rolling it into a cylindrical shape, applying slight pressure with your hands to encourage the filling to hold in place. Then lift up the edge of the sushi mat (so it doesn’t get rolled into the centre of the sushi roll) and continue using the remaining sushi mat to roll the rest of the nori sheet around itself, to the end.

Repeat this process with the rest of the nori sheets and filling to make up six sushi logs. Chill the sushi rolls in a covered container/dish for an hour to firm up. Then using a sharp, slightly damp knife, cut each sushi log into four pieces and serve.Allergy advice: Nuts, mustard.

Alternatively, keep refrigerated and slice when required. They keep for up to three days.