Japanese chicken balls with miso mayo

20 balls:

500g chicken mince

Large clove garlic, crushed

1 Tbsp soy sauce

1 tsp sesame oil

2 tsp mirin

1/3 tub medium tofu

1 Tbsp shredded coconut

4 Tbsp mayo

1 Tbsp miso

1 tsp sesame oil

Sriracha sauce

Rocket

Cherry tomatoes

Cook balls at 180C for 20 mins.

Apricot buckwheat muffins

 Makes 12:

1 cup almond flour

1 cup rolled oats & rye

2/3 cup buckwheat flour

2 Tbsp arrowroot

1.5 tsp baking powder

1/2 tsp bicarb

2.5 tsp spice (ginger, cinnamon, nutmeg, coriander, star anise)

1/2 tsp salt flakes

2/3 cup buttermilk

1/3 cup O oil

2 large ripe bananas

2 eggs

1 Tbsp chia in 3 Tbsp water

Tbsp spoon honey (optional)

10 apricots, 8 of them diced, 2 of them sliced into 12 slices each

Sprinkling of raw sugar

Oven to 200C. Grease 12 muffin holes.

Mix wet with dry. Scoop spoon of batter into holes, pile some chopped apricot & top with more batter. Top with two apricot slices and sprinkle of raw sugar. Bake about 25, turning halfway through.

Anchovy mustard dressing for broccoli salad

Fry 1 clove of garlic, 1/2 red chilli & 4 decent sized anchovy fillets in O oil then mix into 1 Tbsp Dijon mustard & 1/2 Tbsp white wine vinegar.

Served with steamed broccoli, salad leaves & soft boiled egg.