A sense of nostalgia fills the air when these little nuggets are roasting in the oven. Growing up roasted chestnuts were a treat after dinner on chilli Autumn nights. Ingredients – 500g chestnuts 1 1/2 liters cold water (or enough to just cover chestnuts) Pinch of salt Honey to serve, we used 3 Bees Yellow […]

Zucchini fries, an easy, healthy option to your traditional potato fries, quick to prepare and super tasty. Ingredients • 2 zucchini • 1 tsp garlic powder and • 1 tsp sweet paprika • drizzle of olive oil • 1 tablespoon plain flour • 3 tbsp fine polenta • 2 tbsp grated parmesan Preheat the oven

Try out this Pan Fried Honey & Lemon Halloumi, and Grape Salad using Will Studd selected Aphrodite Halloumi and green grapes. We used the seasonal #Autumn Crisps for extra crunch. For salad – • 1 head baby cos lettuce • 150g green grapes,sliced • bagel croutons (any crips croutons will do) • fresh dill sprigs • halloumi

Beetroot hummus is a gorgeous twist to your average hummus. This earthy, garlicky, lemony dip is a definite crowd pleaser, full of fiber and healthy fats. We garnished our plate with pine nuts, fresh dill and parsley sprigs, @procaldairies Greek Yoghurt and a good drizzle of Colavita extra virgin olive oil. Ingredients- • 1 tin #bionature cooked chickpeas •

Let the leafy greens shine in this delicious Silverbeet and Ricotta Crostata, with a homemade buttery pastry. If you are in a bit of a rush you can substitute homemade pastry with @caremepastry butter puff, or sour cream shortcrust pastry, both of which can be found in our freezer section. For pastry • 100g chilled unsalted

This week we’re focusing on fast and satisfying salads! Serves 3 – 4 1 tub wild rocket (120g) ¼ piece rockmelon, diced 1 pack prosciutto or serrano 1 burrata ball Salt and pepper, to season 2 tbsp olive oil Arrange rocket, rockmelon and prosciutto on a platter and place the burrata off centre in the

I first tried these little cauliflower fritters in Mauritius, and they were addictive! Make sure your oil is hot enough, so the fritters don’t absorb excess oil and go soggy. Try to swirl the rose harissa through the yoghurt; it looks so pretty! ½ cauliflower 1 cup flour ¾ cup sparkling water 2 tbsp tahini

Summer is coleslaw season, and we love this lighter version of a classic mayo-based slaw. The real trick to making the best coleslaw is how you slice your veggies. It’s all in the texture. We love a thinly sliced slaw with a lemony-mayo dressing. How do you like your slaw veggies sliced? Thinly, a little

Fast, simple, healthy and vegan. Did we mention tasty? It’s tasty too! Warm the hummus just before you eat it. It’s a taste sensation! Allow one medium eggplant per person and a couple of tablespoons of hummus. Turn a gas flame cooktop to low and char the eggplant. Keep it moving over the flame until

Summer often calls for a pasta salad and this Mediterranean pasta salad is full of flavour. This is a great recipe if you have vegan or vegetarian friends to feed. The Lello pasta is vegan too! Don’t throw away the oil the olives and dried tomatoes come in that will become your salad dressing. 1