Harissa tomato soup

enough for: 2
takes: 20 minutes
2 onions
1 jar tomato passata (700mL)
1 can coconut cream
2 tablespoons harissa (optional)
2 handfuls hazelnuts, roasted

1. Heat a little oil in a medium saucepan. Dice onion and add to the pot. Cover and cook on a medium heat, stirring every few minutes until the onion is soft but not browned. About 10 minutes.

2. When the onion is soft, add the passata / puree (not concentrated tomato paste) and coconut cream. Bring to the boil and simmer for 5 minutes to allow the flavours to mingle.

3. Remove from the heat and puree using a stick blender or regular blender. Add harissa. Taste and season with salt, pepper and more harissa if needed.

4. To serve, divide between two bowls and top with roasted hazelnuts.

sweet potato fritters

enough for 2
takes: 60 minutes
500g (1lb) sweet potato
100g (3.5oz) almond meal

1/4 tsp cinnamon

1 egg
6 tablespoons sour cream
chilli sauce
salad leaves, to serve

1. Preheat oven to 200C (400F). Roast whole sweet potato until tender. About 40 minutes.

2. Combine peeled sweet potato, almonds, cinnamon and egg in a large bowl. Season and using your hands form into 2 patties and place on a large plate.

3. Heat a pan on a medium heat. Add a little oil and carefully slide the burgers into the pan.

4. Cook for 3-5 minutes on each side, being super careful when you turn because the burgers do have a tendency to fall apart. Burgers are done when they’re a deep golden brown colour on both sides.

5. Serve burgers topped with sour cream, hot sauce (if using) and salad leaves on the side.

PB & J muffins

For 6 modest muffins

Dry:
2/3 cup plain flour
1 tsp baking powder
2 Tbsp almond meal
2 Tbsp brown sugar
Pinch salt

Wet:
1/3 cup peanut butter
1 egg
1 Tbsp olive oil
1/2 tsp vanilla

6 strawberries, sliced

Bake at 180C for 18 to 20 minutes.

Coconut poached chicken

serves 2
takes: 30 minutes
1 can coconut milk (400mL / 14oz)
4 chicken thigh fillets
2 large handful green beans, stalks trimmed
2 tablespoons lime juice
1 tablespoon fish sauce

cashews or peanuts

bunch thai or regular basil, leaves picked

1. Bring the coconut milk to the boil in a pan just large enough to fit the chicken in a single layer snugly.

2. Add chicken and turn to coat in the coconut milk. Then place the beans on top. Simmer for 10 minutes.

3. Cover the pot and remove from the heat. Stand for 15 minutes.

4. When the 15 minutes are up combine lime juice and fish sauce with 6 tablespoons of the coconut milk poaching liquid, discarding the remaining poaching liquid. Taste and season with more fish sauce, lime or coconut milk as needed.

5. Toss beans in the dressing. Slice chicken finely and toss in with the beans along with the basil leaves before serving.