This is a winter Kiuesas vegan dish that is prepared using two hearts each from Chomelcavélo  and Gwaimelcavélo along with seasonal British vegetables brussels sprouts, parsnip, carrot, and new potato. The accompanying Oynítors Winter Blackberry Oy’nissh In-out-ty and Winter Crab Apple Oy’nissh.

The dish originated from an experience I had during January of 2021, in the midst of the coronavirus pandemic. Like most people in the catering sector, I also face challenges to keep my business afloat. The constant worry about bills to pay makes it stressful and overwhelming at times. Nearing the end of January and early February, I decided to verge on the side of hopefulness and stand determine to go the extra mile to succeed. With this mindset, I chose to pray to God and claim His promises that He will see me through. However it dawn on me that even though I am cash strapped like most people these days, I considered, how could I give back to society with whatever skills and resources the Lord has blessed me with? I needed a word that will propel me into action. Well I came up with a phrase “A Call to Hope“. The resulting Oy’Nissh word that came to me was Terinéssha.

The great opportunity came to give back to my community through means of ‘calling people to hope’. Annette West, the Barbadian residing in Edinburgh and her upcoming valentine cooking competition. She ran me and requested of me to help her create a dish with the recipe and cooking video. I was over the moon because, from our discussion, I saw a way to contribute to life. That is, to create a recipe for her competition that can also call both she and her husband to hope during this time and for the future. A dish with symbols of marital love carved out into small Kiuesas hearts made from seasonal British beetroot was the best choice and having the adjective terinéssha, it makes it even sweeter for now and into the future. Naturally, I got started. Below is the recipe and photo of such collaboration.


In the Oynifiers

Beetroot seasonality

Butternut squash n’ch seasonality

Celeriac (ALLERGEN) seasonality and nutrition

Kale seasonality and nutrition

In the Oynitors

Late winter crab apple seasonality

Winter Blackberry in-out-ty seasonality and YouTube Bramble Trail Video


[Covers 2]

Chomecavélo steak – 2 x 200g

Gwaimecavélo steak – 2 x 200g

Blackberry Oy’nissh In-out-ty – 2 x 30g

Late Crab Apple Oy’nissh – 2 x 10g

Brussels sprouts (small) – 2 x 4

Carrot (medium) – 1

New potato (medium) – 4

Parsley (finely chopped) – 3g

Parsnip (medium – 1

Vegetable oil – 8g


  1. Preheat the oven at gas mark 6 (200c electric oven). While the oven is heating, peel the carrot and the parsnip and cut both ends off. Also cut the tips off the bottom of the brussels sprouts, ensuring a flat surface so they can rest on top of the carrot.
  2. With a knife, half the four potatoes. In a bowl, wash all your vegetables, including the parsley. In a small oven tray, cut 8 carrot and parsnip rings ensuring the both are of compatible size and ring shapes. For best practice, slant the knife at an angle when cutting.
  3. Place the brussels sprout, 8 carrot rings, and 8 parsnip rings in the tray and add some of the oil and spread it around the container. Alternatively, you can brush the tray with oil before adding the vegetables.
  4. In a separate tray, add the 8 potato halves and add some of the oil. Place both trays in the oven. Roast the mixed vegetables for 12-15 minutes but ensure to check that it does not stick to the container. Roast the potatoes for 20-25 minutes and do the same as above by checking ever so often.
  5. While the vegetables are roasting, turn the grill on at mark 2 and leave to preheat. From the chomecavélo, cut two medium steak slices from the block and with a heart shape cutter, cut four pieces. Add to a small tray with foil at the bottom. Repeat the process with the gwaimecavélo. Place the tray in the grill and allow to cook for 10-15 minutes. For best practice, use a palate knife or egg turner to lift the Kiuesas hearts because it can be a bit fragile.
  6. While both trays are in the oven, chop the parsley very fine. Place on a dry paper kitchen towel and squeeze to remove excess water. Place in a small bowl.
  7. When the vegetables are roasted, remove from the oven to be plated on two large rectangle shape plates. Firstly, add four each of the parsnip rings on each plate by placing them at the four corners. With a tea spoon place some of the Late Crab Apple Oy’nissh on top and spread it. Add the carrot on top and repeat the process with the sauce. Once the sauce is placed on top of the carrot, carefully rest the flat bottom of the brussels sprouts in the Oy’nissh to keep it in place.
  8. Place two heart shape chomecavélí in the centre of the plate facing opposite directions. Add some of the Blackberry Oy’nissh In-out-ty on top and carefully spread so as to prevent it falling onto the plate. Then, place two heart shape gwaimecavélí on top of the sauce ensuring that they fit perfectly with bottom pieces facing opposite directions.
  9. Place a tea spoon full of Blackberry In-out-ty in the middle space between each cornered vegetable towers. Rest a half piece of the roast potato on the sauce with the inner side facing the Kiuesas.
  10. Finally, garnish the dish by sprinkling some of the chopped parsley over the plate. You can then serve and add extra sauce if you require.

(Original recipe by Oy’Nissh GranDiece created on Wednesday 10/02/21 at 2:20 pm)

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Free use but license required for commercial use in the United Kingdom and Internationally.