Preheat oven to 180c. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 2cm thick slices. Arrange in a foil-lined baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, corn flour, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until cooked to your liking and sweet potatoes and apples are tender, around 45-55 minutes.
Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Line a rimmed baking tray with grease proof paper and add strawberries, maple syrup and 1 tablespoon olive oil. Toss to combine and add to the preheated oven. Roast for about 15 minutes or until the berries are soft and have released their juices.
Remove from the oven and lower the temperature to 175c.
Line an 20cm x 20cm pan with grease proof paper and set aside.
In a large mixing bowl whisk together flour, fresh thyme leaves, baking powder, salt and baking powder, set aside.
In a medium sized mixing bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup olive oil and vanilla bean paste. Whisk together until smooth.
Add the wet ingredients to the flour mixture and stir to combine.
Add the batter to the prepared pan. Top the batter with roasted strawberries, including the juices, and sliced almonds.
Bake for about 30 minutes or until the cake is fully baked and springs back when touched. You can also test the cake by putting a toothpick into the middle of the cake if it comes out clean the cake is fully cooked.
1leavesmedium caulifloweroutertrimmed and discarded
1/2cuptahinistirred before using
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonhoneyplus more as desired
Seasalt flakes and freshly ground black pepper
extra-virgin olive oilfor drizzling
Place a few inches of water in a large pot, then insert a steamer basket. Bring to a boil and then add the whole cauliflower head. Reduce heat to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, 15 to 17 minutes. Arrange oven rack at least 10 - 15cm from the grill and preheat the grill.
Meanwhile, combine the tahini, 1/2 cup warm water, lemon juice, garlic and honey in the bowl of a food processor or blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavouring as desired.
Place the whole head of cauliflower on an aluminium foil-lined tray. Drizzle all over with olive oil (you want to pour it on slowly so the cauliflower soaks it up but don't add so much that it pools on the baking pan). Season all over with a large pinch of salt, then place under the grill. Cook, watching the whole time and rotating the baking tray as needed, until the cauliflower is mostly charred.
Serve with tahini sauce, parsley and a pinch of salt.
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.