Treacle-Cured Ocean Trout

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

Nutella Scrolls

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

Roast Pumpkin with Maple Syrup and Cinnamon

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

Slow-Cooker Pork Tacos

Ingredients 3 whole ancho chiles 3 whole pasilla chiles 4 cloves garlic, unpeeled 2 to 3 chipotles in adobo sauce 1/2 medium white onion, roughly chopped 3 tablespoons extra-virgin olive oil 2 tablespoons honey 1 tablespoon cider vinegar Kosher salt 2 teaspoons dried oregano, preferably Mexican 3 3/4 cups low-sodium chicken broth 4 pounds boneless … Read more

Tuscan Vegetable Soup

Ingredients 1 (15-ounce) can low-sodium canellini beans, drained and rinsed 1 tablespoon olive oil 1/2 large onion, diced (about 1 cup) 2 carrots, diced (about 1/2 cup) 2 stalks celery, diced, (about 1/2 cup) 1 small zucchini, diced (about 1 1/2 cups) 1 clove garlic, minced 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon … Read more