Honey Grilled Watermelon Caprese Salad

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Honey Grilled Watermelon Caprese Salad
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Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
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Instructions
  1. Preheat a grill or fry pan to medium heat.
  2. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  3. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  4. Remove and add a little more honey if desired.
  5. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  6. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!
Recipe Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.

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Tomato-Basil Jam

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Tomato-Basil Jam
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Servings
Ingredients
  • 1.2 kg ripe tomatoes peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin
Servings
Ingredients
  • 1.2 kg ripe tomatoes peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin
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Instructions
  1. Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
  2. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot sterilized 250ml jars, leaving a 1cm headspace and seal while hot.
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Pan-fried & raw asparagus with goats curd & beetroot

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Pan-fried & raw asparagus with goats curd & beetroot
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Servings
Ingredients
  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted
Servings
Ingredients
  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted
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Instructions
  1. First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
  2. Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
  3. Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
  4. Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
  5. Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.
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Cauliflower Steaks with Lemon-Herb Sauce

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Cauliflower Steaks with Lemon-Herb Sauce
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Course Main Dish
Servings
Ingredients
LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste
Course Main Dish
Servings
Ingredients
LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste
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Instructions
MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
  1. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.
  1. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.
Recipe Notes

Leftover sauce will keep in the refrigerator for up to a week.

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ROAST PUMPKIN COCONUT CURRY

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ROAST PUMPKIN COCONUT CURRY
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Course Main Dish
Cuisine Asian, Indian
Servings
Ingredients
  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • Lime wedges to serve
  • handful of cashews lightly toasted (to serve)
Course Main Dish
Cuisine Asian, Indian
Servings
Ingredients
  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • Lime wedges to serve
  • handful of cashews lightly toasted (to serve)
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Instructions
  1. Roast grew pumpkin cubes - drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins - Remove and set aside.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.
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Yoghurt and Spice Roasted Broccoli

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Yogurt and Spice Roasted Broccoli
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Servings
as a main
Ingredients
  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving
Servings
as a main
Ingredients
  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving
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Instructions
  1. Place a rack in top third of oven; preheat to 200c.
  2. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact.
  3. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
  4. Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
  5. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
  6. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
  7. Serve with lemon wedges.
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Mini Mushroom Pies

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Mini Mushroom Pies
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Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
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Instructions
  1. Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  2. Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  3. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  4. Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
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Charred Cauliflower with Garlic Tahini Sauce

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Charred Cauliflower with Garlic Tahini Sauce
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Servings
Ingredients
  • 1 leaves medium cauliflower outertrimmed and discarded
  • 1/2 cup tahini stirred before using
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic grated
  • 1/2 teaspoon honey plus more as desired
  • Seasalt flakes and freshly ground black pepper
  • extra-virgin olive oil for drizzling
Servings
Ingredients
  • 1 leaves medium cauliflower outertrimmed and discarded
  • 1/2 cup tahini stirred before using
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic grated
  • 1/2 teaspoon honey plus more as desired
  • Seasalt flakes and freshly ground black pepper
  • extra-virgin olive oil for drizzling
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve with tahini sauce, parsley and a pinch of salt.
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Caramelized Broccoli with Garlic

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Caramelized Broccoli with Garlic
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Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
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Instructions
  1. In a large, deep thick based pan, heat 2 tablespoons of the olive oil.
  2. Add the broccoli, cut side down, cover and cook over moderate heat until browned on the bottom, about 8 minutes.
  3. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
  4. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
  5. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
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Spicy Whole Roasted Cauliflower

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Spicy Whole Roasted Cauliflower
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Servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
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Instructions
  1. Preheat the oven to 180° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
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