Lavender and Lime Panna Cotta Ingredients: serves 4 450 millilitres of coconut cream ¼ cup honey 1 vanilla pod, split lengthways and seeds scraped 2½ tablespoons of dried edible lavender, plus extra to serve ½

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  Vanilla Custard with Roasted Strawberries & Rhubarb A favourite of mine by Ottolenghi Ingredients: serves 4-6 100 grams rhubarb cut into 3cm chunks 100 grams strawberries hulled and halved lengthways 45gr caster sugar Custard: 2

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  Roasted Aubergine with Anchovies and Oregano A favourite of mine by Ottolenghi Ingredients: serves 4 4 medium aubergines sliced into 2cm thick discs 100 milliliters olive oil 20 grams anchovy fillets in oil, drained and

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Roasted Baby Carrots with Harissa and Pomegranate Ingredients: serves 4 2 teaspoons cumin seeds 2 teaspoons of honey 2 tablespoons of harissa (based on intensity of spice) 20 grams of unsalted butter melted 1 tablespoon

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  Rustic Vegetable Soup with a Parsley Pesto Ingredients: serves 4 1 x zucchini cut into paysanne ¼ leek cut into paysanne 1 x red onion cut into a brunoise ½ red pepper cut into

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  Ingredients: Serves 4 1 bunch of asparagus diced on an angle and blanched 2 Radish finely sliced 1 cup of packed parsley chopped 1 cup of packed coriander chopped 2 cups mixed micro greens (radish,

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One the simplest ways to enjoy a whole fish while bringing out these subtle flavours that blend so well together.   WHOLE BAKED FISH WITH FENNEL, ONION AND PARSLEY Ingredients: Serves 4 1 large or 2

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The liver loves the sulphates from cruciferous vegetables. So this recipe lends it’s self well to nourishing the liver and supporting it to carry out its multitude of functions.   LIVER RESCUE SALAD Ingredients: serves 4

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