Spiced coconut rice

1/2 cup basmati rice

270ml coconut milk

Seeds from 1/2 cardamom pod

1/8 tsp cumin seeds

1/8 tsp black mustard seeds

Put ingredients not saucepan over high heat, bring to boil stirring frequently. Reduce heat, cover & cook about 15 or 20 till rice is soft. (May need to stir after 10.)

Onion & white bean bake

For 4 as a side:
3 brown onions, sliced
2 tins cannellini beans, drained & rinsed
4 sprigs thyme, leaves picked
90g cheddar cheese
1/3 cup chicken/veg stock (optional)

Oven at 200C. Slice onions and fry in oil until soft & golden brown. Stir through thyme leaves & layer in casserole with beans and cheese, finishing with cheese. Pour over stock (if remembered.) Bake about 25 minutes, until golden.

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.)

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.

Cornbread muffins

For 6:

1/4 cup polenta
3/4 cup self-raising flour
scant 1/4 cup caster sugar
pinch of salt
75 g butter, melted
1 egg
1.5 tsp psyllium husk, with 3 tsp water
1/2 cup creamed corn
1/2 cup milk

Oven to 180C & grease muffin tray. Whisk dry ingredients together, whisk wet ingredient together. Mix together, spoon into muffin tray & bake 20 minutes or so.

AMAZING millet mash

Make 2 BIG serves:
1/2 cup millet
1 1/2 cups water
1 small onion
1/2 small head cauliflower
1 Tbsp cold pressed olive oil
2 cloves garlic
¼ cup arame, soaked in boiling water for 20 minutes
Sea salt to taste

1. Rinse millet well.
2. Chop cauliflower and onion into chunks.
3. Put rinsed millet and water in a large pot and cover with chopped vegetables and salt. Bring to a rapid boil, cover and simmer for 20-25 minutes, until the vegetables are soft and the millet is cooked.
4. Remove from heat, add the cold pressed oil and arame. Mash with a large fork.

Great with spring onion & sardines.

You can use any type of veg: carrots, broccoli, kale, spinach, beetroot.

Crispy cornmeal sweet potato chips

For 2 big serves or 4 small:
1 large sweet potatoes
2 Tbsp oil
4 Tbsp. polenta
1 tsp. sea salt (more to taste, if desired)

extra flavour options:
ground cumin
smoked paprika
cayenne










1. Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick. Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.

2. Preheat the oven to 200°C. On low heat, melt coconut oil or ghee in a small saucepan. Place cut potatoes in a plastic bag, seal and shake bag vigorously to coat (this process can also be done on a cookie sheet, drizzle the oil over and toss very well to coat). Add cornmeal and salt to the bag and toss well to coat.

3. Place fries on a lined baking sheet, making sure that they are not touching. Bake for 30-40 minutes until golden brown and crisp (no need to flip them halfway through cooking).

(Served with steak and salad.)

Fennel & anchovy gratin

(Serves 4)

·         50g butter

·         2 medium brown onions, finely sliced

·         4 garlic cloves, sliced

·         6 sprigs thyme

·         Salt and pepper

·         1 large fennel bulb, trimmed and finely sliced

·         300ml chicken stock

·         60g bread crumbs

·         45g anchovies, chopped

Method

Pre-heat oven to 180C. Melt butter in saucepan and add onion, garlic and thyme. Season and cook until soft.

Remove thyme stalks. Add fennel to onions and stir to combine. Place in four oven-proof gratin dishes. Pour over chicken stock. Mix bread crumbs with anchovies in a small bowl and spread on top of fennel.

Bake for 40 minutes or until breadcrumbs are crisp and golden and fennel is soft. Served with smoked trout, rocket salad and bread.