INGREDIENTS 1 tablespoon ras el hanout or ground cinnamon 1/2 cup (75g) plain flour 2 tablespoons extra virgin olive oil 4 x 160g skinless ocean trout fillets, pin-boned Pistachio and herb couscous, to serve 3 tablespoons pine nuts, toasted Edible rose petals (optional), to decorate POACHING LIQUID 2 tablespoons loose-leaf rose-petal tea 1 tablespoon currants … Read more
INGREDIENTS 2 tablespoons fresh rosemary leaves 2 teaspoons fresh thyme leaves 2 garlic cloves 2 tablespoons extra virgin olive oil 2kg milk-fed lamb leg, boned, butterflied (ask your butcher to do this) Green salad, to serve OLIVE AND PARSLEY VINAIGRETTE 1/3 cup (80ml) extra virgin olive oil 1/4 cup (60ml) verjuice (see notes) 1/4 cup … Read more
INGREDIENTS 1 kg ocean trout fillet (skin on), pin-boned 160 g treacle 100 g sea salt 1 tbs fennel seeds 2 tbs English mustard powder 2 tsp cracked black peppercorns Finely grated zest of 2 lemons Rye bread, butter and lemon wedges, to serve METHOD Place fish, skin-side down, on a large baking paper-lined baking … Read more
INGREDIENTS 375g Careme All Butter Puff Pastry, thawed 50g healthy raw Nutella 1/4 cup (35g) hazelnuts, roughly chopped CREME PATISSIERE 1/2 vanilla bean, split, seeds scraped or 1 tsp vanilla bean paste 100ml milk 1 tbs cornflour 1 egg 2 tbs caster sugar HEALTHY RAW NUTELLA 2/3 cup (100g) hazelnuts 1 cup (100g) cacao powder … Read more
INGREDIENTS 1/2 Kent pumpkin (skin on, seeds intact), cut into thick wedges, halved lengthways 1 tbs sunflower oil 1/4 tsp ground cinnamon 1/2 cup coconut yoghurt (we used Co Yo) 1/2 bunch coriander, leaves roughly chopped MAPLE AND CINNAMON DRESSING 1 tbs tamarind puree 2 tbs maple syrup 2 tbs light soy sauce 2 tsp … Read more