Lunch Lady Magazine Issue 10

VANS DAVID DULLENS Vans is a state of mind. Thinking differently. Embracing creative self-expression. Authenticity and progression. Choosing your own line on your board and in your life. Vans holds over fifty years of youth culture connectivity and continues to advance its roots in action sports while recognising the global ‘Off the Wall’ connection between the brand and art, action sports, music and street culture enthusiasts. Today, the Vans brand evolution continues–from its foundation as an original skateboarding company since '66, to a leading action sports brand, to defining its anthem of living 'Off the Wall' as youth culture. From its birthplace on the West Coast, Vans has grown beyond a shoe. It's a global movement–reaching from Barcelona to Beijing, São Paulo to Sydney, Orange County to New York. LOVE MERINO PIP SMITH Love Merino…

CHERRY CLAFOUTIS Serves 8–10 • 6 eggs• 1/3 cup maple syrup• 1 cup milk• 1/4 cup natural yoghurt• 1 tbsp vanilla paste• 1 cup almond meal• pinch of salt• 2 cups frozen cherries• softened butter, for greasing 1. Preheat your oven to 220°C / 425°F / Gas Mark 7. 2. Grease a large ceramic baking dish generously with butter. 3. Blend all the ingredients, except for the cherries, in a blender until smooth. 4. Pour the batter into the greased baking dish. 5. Scatter the cherries into the batter. 6. Bake in the oven for 30–40 minutes or until the clafoutis is golden all over, has puffed slightly and is set in the centre. 7. Serve warm or cold. ROSEMARY + CHEDDAR SCONES * Use a vintage cheddar for a really cheesy scone, or swap it for tasty cheese if you…

CHOCOLATE SPECKLE COOKIES Yummy, soft, pillowy chocolate-flecked cookies that are gluten- and dairy-free. Makes 12 cookies • 2 tbsp coconut oil• 1 1/2 cups almond meal• 3 tbsp coconut flour• 1 tsp baking powder• 1 tsp ground cinnamon• pinch of salt• 1/3 cup maple syrup• 1 1/2 tsp vanilla paste• 1 egg• 125g / 4.4oz dark chocolate, chopped 1. Preheat your oven to 200°C / 400°F / Gas Mark 6. 2. Line two baking trays with baking paper. 3. In a small saucepan, heat the coconut oil over low heat until just melted. Set aside to cool. 4. In a medium bowl, whisk together the almond meal, coconut flour, baking powder, cinnamon and salt until there are no lumps. 5. Into the coconut oil, add the maple syrup and vanilla paste, and whisk until well combined. 6. Whisk the…

What’s your name? My name is Cat. My business is called Cat Rabbit. What do you do? I’m a textile artist. I make soft sculptures, mostly reflecting my love of animals and food. Extracurricular activities include baking, reading and patting my cat. Tell us the process of making these ridiculously cute characters. I usually sketch them first, to get an idea of how I might go about constructing them, and to get ideas for their outfits and accessories. I start the making process by cutting the shapes for the head and body, and I build on it from there. The head and arms are needle felted, and everything else is hand stitched from wool felt and some vintage fabrics. Do the characters have names? Usually just descriptive names. These ones I started out referring to as the…

Where did the idea for the Flying Seagull Project come from? Tell us a bit about how it came to be. I went to drama school and had worked as a professional entertainer for many years. But there was always that sense that perhaps I could be doing something more with these skills I’d been privileged enough to develop. In 2007, I was on a backpacking holiday to Cambodia when I found myself playing guitar and doing some magic in an orphanage. The children were comfortable and happy, but it struck me that these were feelings they didn’t usually experience. I realised that as an entertainer, a clown, who cares passionately about the health and happiness of children, I should do as much as possible to spread love, light and laughter…

ZUCCHINI HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING Serves 8–12 For the cake: • 250g / 8.8oz spelt flour• 200g / 7oz sugar• 2 tsp baking powder• 1 tsp ground cinnamon• pinch of salt• 1 ripe banana• 2 eggs• 1 tsp vanilla paste• 3/4 cup grapeseed or vegetable oil• 1 medium zucchini, grated (around 1 1/2 cups)• 1 cup tinned pineapple, drained and roughly chopped• 3/4 cup shredded coconut For the cream cheese frosting: • 300g / 10.6oz icing sugar• 150g / 5.3oz unsalted butter, room temperature• 370g / 13.1oz cream cheese, cold To make the cake: 1. Preheat your oven to 180°C / 350°F / Gas Mark 4. 2. Grease and line two 20cm round baking tins with baking paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. 4. In a small bowl,…