Roast Brussel sprouts

300g brussel sprouts
Olive oil
2Tbsp fish sauce
1 Tbsp sherry or rice wine vinegar
pinch sugar
1/2 tsp chilli flakes
Small handful pinenuts

1. Preheat oven to 200C and get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

(Also works with can of lentils stirred through.)

Parisian Lentils

200g (1 cup) green French-style lentils (w Kale - below)
2 Tbsp soy sauce
2 Tbsp sherry vinegar
8 Tbsp fresh ricotta
2 handfuls fresh parsley
Lug EVO oil
Black pepper

Rinse lentils and cover (well) with water in a saucepan. Cover and bring to boil, remove lid and simmer about 20 minutes, till tender. Drain, return to pan and stir through soy & vinegar. Serve with ricotta, parsley, oil & pepper.

Used 150g lentils, all other quantities the same, served on bed of kale (4 fronds) scrunched with EVO oil, pinch salt & then another dash of sherry vinegar.

Chese, olive & buttermilk herb bread

335g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard powder
60g freshly grated parmesan
60g grated cheddar
75g stuffed olives, sliced
1/4 cup snipped chives
2 teaspoons thyme leaves
2 eggs
2 1/2 tablespoons olive oil
310ml buttermilk
egg wash (optional), made from 1 egg yolk and 2 teaspoons water
extra thyme sprigs and sea salt, for topping

Preheat your oven to 180′C. Butter a large loaf tin (about 23 x 13 x 6 cm) and either line with buttered baking paper or dust it with flour, then set it aside.

Sift the flour, baking powder, bicarbonate of soda, salt, pepper and mustard powder into a large bowl. Add both of the cheeses, the olives, chives and thyme and stir them thoroughly together.
In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they’re well combined. Make a well in the middle of the flour mixture and pour in the buttermilk mixture. Stir together until they form a thick, sticky batter. Scrape this into the prepared tin and smooth it out evenly. If you’re using the egg wash, brush it over the top, then sprinkle some small thyme sprigs and sea salt onto the loaf.

Bake for 40-45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean – you can almost tell by the tantalising aroma alone when it’s ready. Remove from the oven and leave the loaf in the tin for 5 minutes, then turn it out onto a wire rack, remove the paper and leave it to cool.

Spinach, yoghurt & chickpea salad

For 4 serves:

3/4 cup Greek yoghurt

1/4 cup EVO oil

1/2 small red onion, finely sliced

1/2 clove garlic, grated

Zest & juice of a lemon

Pinch salt

2 tins chickpeas, washed & drained

Bag of baby spinach

2 handfuls flaked almonds, toasted

Mix yoghurt, oil, garlic, onion, lemon juice & zest, pinch of salt. Stir in chickpeas. Lay onto spinach bed, sprinkle with almonds & drizzle with extra EVO oil.

Jeff's BBQ spiced lamb leg

1 leg lamb
6 sprigs rosemary, leaves picked
3 cloves garlic, peeled & chopped
4 Tbsp olive oil
2 Tbsp baharat
4 lemons, halved crosswise

Combine rosemary, garlic, spices and oil and season well. Rub marinade over the surface of the lamb and place in a ceramic bowl and cover. Marinate at room temp for 2 hours or as long as you’ve got (if longer than 2 hours best to refrigerate and remove a couple of hours before cooking).

Heat a BBQ until very hot. Cook lamb for 3mins each side and place lemon halves cut side down. Reduce heat to medium low and continue to cook for 10 to 15 mins or until cooked to your liking. Remove lemons when slightly charred and keep warm. When meat is cooked, wrap in foil and allow to rest for at least 15 mins before carving. Serve with bbq lemon halves alongside.

Baked pear oatmeal

For 4 to 6:

2 cups rolled oats
1/2 cup chopped walnuts, toasted
1/4 cup pepitas (hulled pumpkin seeds), toasted
1/4 cup hazelnuts, toasted
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
pinch of fine sea salt
1 egg
2 cups almond milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
2 ripe pears, diced

1 tablespoon coconut oil, melted, plus more for greasing pan (or butter)

Preheat the oven to 190˚C. Grease the bottom of a 10×8-inch baking dish with the coconut oil, set aside.
Place the rolled oats, nuts, baking powder, spices, and salt in a medium mixing bowl.
In a separate bowl beat the egg. Add to it the almond milk, maple syrup and vanilla, stir well to combine.
Spread the chopped pears into an even layer in the baking dish. Pour the oat mixture to cover the pears, then slowly pour the wet ingredients over the oats so everything is evenly soaked. Drizzle the melted coconut oil (or daub with butter) over the top and bake for 30-35 minutes. When it’s done the oatmeal should be set and lightly browned on top and your kitchen smells like cinnamon. Let cool slightly before serving.

Broccoli & parmesan soup

2 heads broccoli, chopped including tender stalks
1 small piece of parmesan rind, optional, + shaved parmesan to serve
1 tablespoon soy sauce
1 tablespoon lemon juice

1. Bring 2 cups water to boil in a medium saucepan.
2. Add broccoli, parmesan rind, if using and soy sauce.
3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender.
4. Puree in the saucepan with a stick blender until smoothish.
5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top or stir through & pop a fried egg on top.

Apple buckwheat bircher

For 2 ppl

The night before:
1 apple, grated
1/3 cup buckwheat groats
1/3 cup rolled oats
tsp chia seeds
handful frozen blueberries
handful sultanas or craisins
pinch of cinnamon
milk

To serve:
toasted walnuts or pecans
yoghurt

Cabbage & yoghurt salad

6 tablespoons natural yoghurt
2 tablespoons lemon juice
1/4 small clove garlic very finely chopped
1/4 small white cabbage

1. Whisk together yoghurt, garlic and lemon. Season generously.
2. Remove outer leaves from the cabbage and slice the remaining cabbage as finely as possible.
3. Toss cabbage in the dressing. Serve now or keep in the fridge until you’re ready.

Would go really well with a rich tomatoey curry.