Print Recipe Aubergine cannelloni with goat’s cheese, pine nuts and baby spinach Serves: 4 – 6 Cooking Time: 30 minutes Ingredients 80ml olive oil 8 purple aubergines, cut into 1cmthick sliced lengthways 1 large onion, chopped 2 garlic cloves, peeled and crushed pinch ground nutmeg 400g baby spinach + extra, to garnish 50g pine nuts
Print Recipe Peppadew, roast pepper and goat’s Camembert savoury tart Serves: 6 tartlets Cooking Time: 1 hr Ingredients Pastry 250g butter 3 cups cake flour a pinch of salt 250ml (1 cup) ice water Filling 5 red peppers, sliced and roasted in olive oil and salt 100g peppadews, chopped 150g goat’s Camembert, roughly chopped 4
Honey is one of the most magical ingredients you can have in your cupboards, so why not make it even better and create flavoured honey? This recipe is…
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into
Print Recipe Sweetcorn fritters with a twist Serves: 6 Cooking Time: 10 mins Ingredients 1 stem of lemon grass, finely chopped 1 garlic clove 3 red chillies 3 piquanté peppers, finely chopped 15ml (1 tbsp) peanut oil 15ml (1 tbsp) castor sugar 30ml (2 tbsp) dark soya sauce 100ml water 1 x 410g tin sweetcorn,