Jackie Walls, award winning vegan chef and published cookery book writer, has made a name for herself in the rapidly growing world of plant based cuisine.
Her focus is on delivering truly delicious, nourishing food.
Jackie previously owned Miss Walls Back Garden, a very busy vegetarian, vegan café cooking and serving delicious, healthy meals that sold out on a daily basis.
During that time she also published her top selling cookery book and won several awards.
After selling her café she became a private chef to many clients including international sports stars, in particular a recent Wimbledon winner.
Misswalls food caters for many different events including vegan weddings, private parties, business lunches and yoga retreats.
Jackie provides take away Saturday suppers and hosts supper clubs at various Eastbourne venues.
She also runs vegan cookery workshops. Below is a recipe for one of her popular dishes.
Sichuan aubergines, Smashed ginger and cucumber salad with Coconut rice
Prep time: 15 mins
Cook time: 40 mins
Servings: 2 portions
• 2 aubergines, cubed.
• 2 to 3 tablespoons miso paste.
• 2 to 3 tablespoons black bean sauce.
• Dried chillies, to taste.
• 2 tablespoons rice wine vinegar.
• 2 tablespoons rice wine.
• 1 to 2, tablespoons caster sugar.
• 250ml veg stock.
• Spring onions.
1. Coat the aubergines in cornflour and fry in oil for 10 minutes turning.
2. Remove from pan, add miso, black bean and chilli cook in hot oil until it turns red.
3. Add the aubergines, stock, vinegar, wine, sugar and cook for at least 20 minutes until the sauce has thickened and the aubergines are cooked.
4. Serve with spring onions.
Smashed ginger and cucumber salad
• Half a cucumber, peeled.
• Fresh ginger, 2cm piece.
• 1 to 2 cloves garlic.
• 2 teaspoons sesame oil.
• 1 tablespoon rice wine vinegar.
• 2 teaspoons sugar.
• 1 tablespoon vegetable oil.
1. Slice the cucumber on the diagonal.
2. Put all the dressing ingredients in a pestle and mortar or food processor.
3. Pour over cucumbers serve with sesame seeds.
• 1 cup basmati rice.
• 2 cups coconut milk.
1. Cook the rice according to packet instructions using coconut milk instead of water