Broccoli & Stilton soup

Garlic oil

4 spring onions

2 heads broccoli

1 L chicken stock

125g block Stilton

Almond meal

Cherry coconut ice blocks

270ml tin coconut milk

1/2 cup preserved cherries & a few tsps syrup

1/2 tsp vanilla

1/8 tsp cinnamon

(Makes 6 full in pink containers)

Peanut butter, tahini & honey biscuits

For a dozen:

1 cup spelt flour

1/2 tsp baking soda

1/2 tsp (scant) sea salt

1/2 cup peanut butter

40ml tahini

40ml olive oil

1/4 cup honey

1 tsp vanilla

Oven at 180C. 

Stir dry together. Mix wet together & pour over dry. Stir till just combined. Make balls (small ice cream scoop) and press with a fork.

Bake 10 minutes, turning try around halfway through.

Broccoli & goats cheese soup

2 heads of broccoli
3 cups water/stock
1 tin cannellini beans
100g goats cheese
EVO oil (or garlic oil)
Lemon juice

Sweet Potato Soup with Miso and Ginger

1 brown onion
4 cloves garlic, crushed
2inch piece of fresh ginger, sliced
3 cups mashed roasted sweet potato
3 Tbsp miso
4 cups vegetable or chicken stock

Yoghurt drizzle: 1/2 cup yoghurt, 1/2 tsp garam masala, 1/2 Tbsp maple syrup

Cook the onion and garlic in the olive oil over medium heat until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown. Add the sweet potato mash and miso, and continue cooking until the puree is warmed.

Add the stock to the pan and stir to combine. Bring to a simmer, then cover, turn the heat to low, and let the soup cook for about 5 minutes to bring the flavours together. Remove from heat and puree.

Whisk together the yogurt, garam masala, and maple syrup. Drizzle over the sweet potato soup to garnish.