Harissa citrus chicken

• 1 whole orange, sliced into ½ cm rounds crosswise
• 1 whole lemon, sliced into ½ cm rounds crosswise
• 1 whole chicken (about 1.5kg), halved or spatchcocked
• MARINADE:
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 tbsp. fresh lemon juice
• 1½ tbsp. fresh orange juice
• 2 tbsp. olive oil
• 1½ - 2 tbsp. harissa paste
• 1 tbsp. honey/maple syrup
• 1-2 cloves garlic, minced
• ½ tsp. ground cumin
•  1 tsp. salt

1. In a suitable baking dish, arrange the orange and lemon slices in one layer on the bottom. Place the chicken, skin-side-up, on top. Set aside.
2. In a small bowl or jug, whisk together all the ingredients for the marinade. Pour it all over the chicken in the pan. Cover and leave it to marinate in the fridge for half an hour up to overnight.
3. Half an hour before you are ready to cook the chicken, take it out of the fridge to rest and preheat the oven to 200 degrees C.
4. Roast the chicken in the oven for 30-35 minutes until cooked through and skin is golden. If at 25 minutes the skin is still not browning, turn on the broiler (upper grill in the oven) for the final 10 minutes or so. If your broiler is separate from your oven, finish cooking the chicken normally in the oven, then transfer to your preheated broiler just for 5-10 minutes or until skin is brown. Serve on bed if cos lettuce & shredded red cabbage with slices of bread for the juice.

Yoghurt honey cake

• 
  1 cup (170g) whole spelt flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ⅓ tsp. ground cardamom (or other flavouring)
• ¼ tsp. salt
• 2 eggs
• 1 tsp. vanilla extract, or vanilla paste
• ½ cup olive oil
• ½ cup honey
• 180g plain yoghurt
• 1 pear, cored, unpeeled, cut into 8 slices or apple (12 slices)

Oven to 180C. Line 20cm tin.

Whisk dry together. Prepare fruit.

Electric mix eggs & vanilla about 5 mins till really fluffy. Add yoghurt, honey & oil & mix till just combined.

Fold through dry in two batches with as few strokes as possible.

Bake 30-35 minutes or until cooked through. Rest in tin 10 minutes before serving.

Quick salmon tacos

2 ppl:

2 salmon fillets, in chunks

1 avocado

2 spring onions, sliced

2 limes

Handfull cherry tomatoes, copped

Lettuce leaf "cups"

Mix avocado with spring onion, tomato & lime juice, season. Flash fry salmon. Wrap in lettuce to eat.

Garbanzo choc chip cookies

1 can chickpeas, drained and rinsed

3/4 tsp baking powder
1/8 tsp baking soda
level 1/4 tsp salt
1/3 cup coconut sugar (plus some stevia for extra sweetness)
2 tsp vanilla extract
1/4 cup oats
1/4 cup peanut butter
1/2 cup chocolate chips

Oven at 180. Blitz all ingredients except choc chips, stirred through afterwards. Bake about 15 or 20, keeping them a bit fudgy.

Baked yoghurt delete

2 cups yoghurt

1 cup condensed milk

1/4 cup milk powder

Zest of 1 orange

Toasted almonds

Syrup of 1/2 cup orange juice, cinnamon stick, 3 star anise & 1/4 cup sugar

Orange segments

Heat oven to 180C. Mix yogurt ingredients together well, pour into dish & bake inside another dish 3/4 full of hot water till set & browning, about 40 minutes.

Next time, try setting with gelatine.

Carrot date cake(s)

200g dried dates soaked in 150g boiling water
1/2 cup coconut or O oil
250g almond meal
250g carrots, grated (2 medium)
2 tsp mixed spice
3 eggs
Pinch salt

Oven to 180, grease 12 cupcake holes or line 20cm tin.
Combine ingredients & bake till springy & passing skewer test, about 30 for cupcakes & 50 for full cake.