Vegetarian

Spinach and Zucchini Ricotta cake with Tomato and Eggplant

1/3 cup olive oil

150g baby spinach leaves

1 zucchini, coarsely grated

4 garlic cloves, finely chopped

600g ricotta

4 eggs, lightly beaten

3/4 cup (60g) Parmesan finely grated

1 tsp sugar

1 cup fresh breadcrumbs blitzed to coarse crumbs

3 tbsp finely chopped chives

1 cup coarsely chopped flat-leafed parsley

1/2 cup basil leaves

1 large eggplant, cut into 1cm pieces

2 tins (400g) chopped tomatoes

Preheat oven to 200 C
1. Lightly grease an 18cm cake tin and line with baking paper
2. Heat 1 tbsp of oil in large frying pan over medium heat
3. Add the spinach, zucchini and half the garlic and fry for 1-2 minutes, stirring until spinach has wilted
4. Remove from heat, transfer to sieve, drain and squeeze out as much moisture as possible. Cool.
5. Whisk ricotta and eggs in large bowl until smooth.
6. Add 1/2 cup parmesan, breadcrumbs, herbs and spinach mixture and stir to mix.
7. Season to taste with salt and pepper.
8. Transfer mixture to cake tin, scatter with remaining parmesan.
9. Bake for 25 mins until golden and set

For the sauce

1. Heat remaining oil in same frying pan
2. Fry eggplant until lightly golden
3. Season with salt, reduce heat
4. Add remaining garlic, tomatoes and sugar and season to taste
5. Simmer for 15 mins

Serve by cutting cake into wedges, serve with tomato and eggplant sauce and garnish with basil

Crispy/soft potatoes

Crispy Kumara

Potatoes

Olive oil

Salt

Pepper

1. Preheat oven to 180
2. Put in a bowl and add oil, salt and pepper and mix well
3. Put baking paper on a baking tray
4. Pile potatoes on the tray
5. Bake for approx 1 hour until they are crispy on the outside.

Kumara

Olive oil

Salt

Pepper

1. Preheat oven to 180
2. Put in a bowl and add oil, salt and pepper and mix well
3. Put baking paper on a baking tray
4. Pile kumara on the tray
5. Bake for approx 1/2 hour until they are crispy on the outside.

Spaghetti with Kale, Spinach and Mascarpone

500g Spaghetti

Olive oil

3 large cloves of garlic, crushed

Dried chilli flakes

500g of Spinach and/or Kale chopped

1/4 cup of white wine

zest and juice of 2 lemons

4 tbsp mascarpone

1/4 to 1/2 cup of finely grated Parmesan, plus extra to serve

1 cup of hot water with couple of squirts of Simon Gault's Vegetable stock

salt and pepper

1 onion chopped

Optional for Non Vegetarian

chopped bacon cooked

Chorizo sausages chopped and cooked

1. Boil spaghetti for about 8 minutes, drain
2. At the same time add oil to a frying pan, heat
3. Add garlic, onion and chilli flakes, fry until soft
4. Add chopped spinach and/or kale, lemon juice and wine
5. Stir until tender and wine evaporates
6. Add spaghetti and stock, simmer for another 5 minutes
7. Turn up heat slightly, add mascarpone and parmesan and mix well
8. Season and serve with some extra grated parmesan

Spinach, Zucchini or Kale fritters

4 eggs

2/3 cup flour

2 tsp salt

1 tsp pepper

1/2 tsp nutmeg

450 g zucchini, grated

150g spinach leaves, finely shredded or 150g of Kale or a mixture of both

5 spring onions, finely chopped or one onion finely chopped

1 cup grated cheese

1/2 cup finely grated parmesan cheese

2 tbsp chopped parsley or dill

olive oil and butter for cooking

Blend eggs, flour, salt, pepper and nutmeg in a food processor
1. Combine the zucchini, spinach, spring onions, both cheeses and herbs in a large bowl
2. Add the batter and combine together
3. Heat a frypan, drop spoonfuls and cook until both sides are golden

Roasted Stuffed Eggplant with whipped Feta and Spinach

2 eggplants

3 tbsp olive oil

1 red capsicum, diced

2 cloves garlic, crushed

1/2 cup walnut pieces, chopped

250g cherry tomatoes halved

2 tbsps flat leaved parsley, chopped

1 tbsp red wine vinegar

120 spinach leaves, washed

100g feta

100g ricotta

1. Preheat oven to 200 degrees C
2. Line baking tray with baking powder
3. Cut eggplants in half length wise, put on tray flat side down
4. Bake for 15 minutes
5. Remove from oven, use a spoon to scoop out flesh, reserve shells
6. Chop eggplant flesh into 1cm pieces
7. Heat 2 tbsp oil in frying pan, add flesh, capsicum and garlic and fry for 5 minutes
8. Stir in walnuts, tomatoes and parsley
9. Sprinkle vinegar over everything and season
10. Spoon filling into shells, return to baking tray and bake for 30 minutes
11. Meanwhile blanch spinach in a saucepan of salted water until just tender, drain and cool
12. Squeeze out excess moisture and coarsely chop
13. Put spinach in a blender along with feta and ricotta
14. Puree to smooth paste, add a little water if too thick
15. Set aside until ready to serve
16. Serve eggplant with a dollop of whipped feta

Ricotta and Roast Vegetable Tart

3 sheets of savoury short crust pastry

1 large red onion, thinly sliced

2 cloves garlic, crushed

1 red capsicum diced small

1 yellow or orange capsicum diced small

2 golden kumara, peeled, diced into 3 cm pieces

2 zucchini, thinly sliced

2 tbsp olive oil

2 tbsp basil pesto

150g ricotta

120g feta

2 large eggs

3/4 cup cream

8 cherry tomatoes, halved

sprigs of fresh thyme

1. Preheat oven to 200 C
2. Lightly grease a loose bottom fluted tart tin (23 cm)
3. Line tin with pastry
4. Line pastry with baking paper and baking weights, refrigerate for 10 mins to chil
5. Bake in oven for 20 -25 minutes until firm, remove paper and weights and bake for a further 5 -10 minuthes until lightly browned
6. Remove from oven and increase temperature to 220 degree C
7. Spread vegetables on baking tray in a single layer
8. Drizzle with oil and season
9. Roast in oven for 15 minutes turning vegetables halfway through, when golden remove from oven and reduce temperature to 200 degree C
10. Stir pesto through vegetables and scatter onto pastry shell, dot the top with both cheeses
11. Beat eggs and cream together and pour over the top of the tart
12. Place tomatoes on top, cut side up, and scatter with thyme
13. Bake in oven for 20 - 30 minutes or until set and golden

Asparagus and Chickpea Salad

4 eggs softly boiled

12 medium asparagus, ends snapped off

1 cup edamame beans

1 cup of broad beans

100g snow peas

2 spring onions finely sliced (or 1 onion finely sliced)

2 zucchini thinly sliced

1 tin of chick peas (drained and rinsed)

3 tbsp olive oil

1 tbsp lemon juice

2 cloves of garlic, crushed

1/2 cup of roasted chopped almonds or any nuts

salt and pepper

thick plain yoghurt

Cut the asparagus in half and set aside
1. Cook edamame beans until tender, add snow peas, broad beans and asparagus tips for the last 2 minutes of cooking
2. Drain and refresh in cold water
3. Slice snow peas and peel the broad peas
4. Put the chickpeas and all of the vegetables except the asparagus spears in a large bowl
5. Whisk the oil, lemon juice and garlic and season
6. Pour 3/4 of dressing over the veges and gently toss together
7. Transfer to a platter, shave the asparagus spears and place on one end of the platter and drizzle over with remaining dressing
8. Break eggs in half and then nestle in the salad
9. Scatter nuts over
10. Serve with a bowl of yoghurt, drizzle with olive oil, salt and pepper and a sprinkle of paprika

Kumara, spinach, ricotta and blue cheese pasta shells

2 tbsp rock salt

2 medium kumara (800g)

1 tsp sea salt flakes

1 tsp cracked black pepper

1 cup fresh ricotta (240g)

1 bunch (250g) spinach leaves blanched and chopped

250g large pasta shells

1 cup (250ml) cream

100g blue cheese (or gorgonzola) crumbled

finely grated parmesan, to serve

Preheat oven to 180 degree C
1. Spread the rock salt on a large oven tray and top with the kumara
2. Cook for an hour or until tender
3. Allow to cool slightly
4. Halve the kumara, scoop out the flesh into a large bowl, add salt and pepper
5. Mash until smooth
6. Add ricotta and spinach and mix until just combined
7. Cook pasta in large saucepan of salted boiling water for 8 minutes until al dente
8. Drain and refresh under cold water, drain well
9. Arrange shells in large baking dish and fill with the kumara mixture
10. Pour over the cream and top with blue cheese or gorgonzola
11. Cook for 15 minutes or until golden and bubbling
12. Sprinkle with parmesan and pepper

Polenta Chips

1 litre (4 cups) stock

220g fine polenta

100g finely grated parmesan

30g butter

1-2tbsp dried or fresh herbs

salt to taste

olive oil (for roasting)

Prepare a 20cm square dish, rub with olive oil
Bring stock to rolling boil then slowly add polenta, whisking as you go
Whisk until it starts to go thick, remove from heat and add parmesan, butter and herbs, add salt if necessary
Spoon into the dish, level it off, let it sit for 15 minutes to cool
Lay glad wrap over it an put in the fridge for at least 2 hours
Heat oven to 210 degrees
Turn out the block and cut into chips, lay them on the oven tray on baking paper
Brush with oil (don't do it too heavily) I add salt and pepper to the oil
Cook for 25 to 35 minutes until golden brown and crispy

Polenta crumbed Haloumi chips

1/4 cup of flour or arrowroot

2 eggs lightly beaten

1 1/2 cups (150g) panko breadcrumbs

1/2 cup instant polenta

1/4 tsp dried chilli flakes

2 tbsp rosemary leaves, finely chopped

350g haloumi cut into chip size

Preheat oven to 240 degrees
Place flour on a plate and the eggs in a medium bowl
Place breadcrumbs, polenta, chilli and rosemary in a bowl and mix
Dust the haloumi with flour or arrowroot, dip in the egg and toss in the breadcrumb mixture
Place on lined oven tray and cook for 10-12 minutes or until golden brown and crisp, serve with aioli

Ricotta, kale and oregano zucchini rolls

1 1/2 cups (375ml) tomato puree (passata)

2 cloves garlic, crushed

black pepper

2 tsps sea salt flakes

2 cups (480g) ricotta

2 eggs

1/4 cup finely chopped oregano (or 1 tbsp dried oregano)

3 scallions or cocktail onions sliced

200g finely chopped kale leaves, blanched (or mixture of kale and spinach)

3 zucchini thinly sliced lengthways

1 cup grated mozzarella

Preheat oven to 200 degrees
Place the tomato puree, garlic, pepper and half the salt in a medium bowl and stir to combine
Pour into an 8 cup (2 litre) baking dish
Place the ricotta, eggs, oregano, onion, pepper and remaining salt in a large bowl and stir well to combine
Squeeze the liquid from the kale and add to the ricotta mixture, stir to combine
Place 1 tbsp of mixture at one end of zucchini strip and roll to enclose the filling, place in the baking dish
Repeat with remaining zucchini and ricotta mixture
Top with mozzarella and cook for 25-30 mins or until golden and cooked through

Cauliflower Falafel Burger with Hummus and Beetroot Relish

1 x 440g chickpeas, well drained

1/2 cup grated Edam cheese

1/2 onion chopped

3 cloves garlic

1/2 cup fresh coriander leaves

1/2 cup fresh mint leaves

1/2 cup fresh parsley

1 cup ground almonds

1/2 cup panko crumbs

2 tsp cumin seeds

1/2 tsp salt

1/2 tsp chilli flakes

1/2 large cauliflower, trimmed into florets

To Serve

6 wholewheat, sprouted wheat or gluten free buns

1 cup hummus

2 cups mixed greens

Beetroot relish

2 avocados thinly sliced

Tahini-yoghurt

1/4 cup tahini

1 cup Greek yoghurt

1 clove garlic

2 tsp lemon juice

finely grated zest of lemon

2 tsp honey

sea salt to taste

Put drained chickpeas in food processor with the cheese, onion, garlic, half of the herbs, almonds, breadcrumbs, cummin seeds, salt and chilli flakes
Whizz until it forms a smooth paste
Add the cauliflower and pulse until chopped through the mixture
Tip out into a large bowl and form into 6- 8 patties
Line an oven tray with Baking paper, put the patties on to the tray, cover and chill for at least 2 hours or overnight
Preheat oven to 200 C. Line an oven tray with baking paper. Transfer patties, sprayed with olive oil
Bake for 25-30 minutes until golden and cooked through, turning once after 20 minutes
To serve, heat the buns and layer with hummus, mixed greens, cauliflower patties, beetroot relish, avocado, herbs and a smear of tahini-yoghurt dressing on the top bun

Tahini-yoghurt dressing

Whisk all ingredients together and store in a sealed container in the fridge for up to a week

Ricotta, Silverbeet and Pea Rollatini (V, gf)

8 large silverbeet stems, long white stems cut out, leaves blanched

1 cup frozen peas, blanched

300g firm ricotta

2 tbsp basil pesto

1/4 c each packed basil and mint roughly chopped

zest 1 large lemon

1/4 tsp chilli flakes

1 large egg, size 7

2 tsp sea salt

400 g tin of cherry tomatoes

1/4 cup cream

3-4 fat zucchini, very thinly sliced lengthways (about 24 slices)

1/2 cup grated mozzarella

parmesan for grating

pepper and olive oil

Preheat oven to 180 fan bake
Get a 26cm round oven proof baking dish

Filling

Place the blanched silverbeet on a clean tea towel and roll up tightly to remove as much water as possible. Place in a food processor with peas, ricotta, basil pesto, basil and mint, lemon zest, chilli flakes, egg and salt
Pulse a few times to just break up and loosely combine filling, tip into a bowl

To assemble

Drain the juice from tomatoes into a jug and add the cream and season. Pour half into the base of the baking dish
Place 1 tbsp of the filling at one end of a zucchini slice and roll up
Place in the baking dish and nestle the remaining rolls so that they stand up
Top up the rolls with any remaining filling
Pour the remaining tomato juice mixture over the top then dot with cherry tomatoes
Scatter over mozzarella then add a good grating of parmesan, a grind of pepper and a drizzle of olive oil
Bake for 30 mins until golden and bubbling

Roti Wraps with Falafel, Paprika Mayo and Pickled Carrots

4 store-bought roti

Pickled Carrots

2 medium carrots, julienned

½ cup apple cider vinegar

¼ cup water

1 teaspoon raw sugar

1 teaspoon red pepper flakes (optional)

Paprika Mayo

½ cup good-quality mayonnaise

1 teaspoon smoked paprika

1 teaspoon lemon juice

1 teaspoon cracked black pepper

Falafel

400-gram tub falafel mix

finely grated zest 1 lemon

extra virgin olive oil for frying

½ cup mint leaves, to serve

Preheat oven to 120°C fan bake.

Put the roti between two lined baking trays and place in the oven to warm for 15 minutes.

Pickles: Place the carrots in a jar or non-reactive bowl. Whisk together the vinegar, water, sugar and red pepper flakes and pour over carrots. Cover and place in the refrigerator until ready to use, stirring occasionally.

Mayo: Whisk the mayonnaise, paprika, lemon juice and cracked pepper together then refrigerate until ready to serve.

Falafel: Place the falafel mix and lemon zest in a bowl and stir to combine. Using your hands, roll falafel into small balls. Heat 3cm oil in a sauté pan over a medium heat. Drop the falafel balls into the hot oil and fry for 1 minute on each side, until brown and crispy. Drain on kitchen towels.

To serve: This meal can be served as a build-your-own falafel wrap station with warmed roti, mayonnaise, pickles and mint in separate dishes or as ready-made falafel wraps. Either way, it’s best to serve the falafel quickly after cooking so that they’re nice and crispy.

Serve with lettuce, shredded cabbage and feta

Roti with Smoky Chickpeas, Hummus and Preserved Lemon Chimichurri

Chimichurri

1 cup fresh coriander stalks and leaves, roughly chopped

1 cup parsley stalks and leaves, roughly chopped

2 tablespoons finely sliced preserved lemon

2 tablespoons extra virgin olive oil

1 clove garlic, crushed

1 pinch cayenne pepper

sea salt

To serve

4 store-bought roti

200 grams good-quality hummus

Smoky chickpeas

2 teaspoons smoked paprika

½ teaspoon dried chilli flakes

1 teaspoon flaky sea salt

1 teaspoon cracked black pepper

1 tablespoon wholemeal flour

finely grated zest 1 lemon

400-gram tin chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

Chimichurri:

Place all ingredients in a food processor and whizz to form a rough paste. Season and refrigerate until ready to use.

Chickpeas:

Combine the paprika, chilli flakes, salt, pepper, flour and lemon zest in a medium bowl then add the chickpeas, stirring to coat. Heat the olive oil in a sauté pan over a high heat. Tip in the chickpeas (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Take care as they’ll spit vigorously. Lower the heat to medium and cook for a further 5 minutes until browned and crispy. Tip into a bowl and set aside. Wipe out the pan and place back over the heat. Dry-fry the roti for 20-30 seconds on each side, then place in a tea towel to keep warm.

To serve:

Spread the roti with hummus; top with chickpeas and spoonfuls of chimichurri.

Roti with Miso Roasted Pumpkin and Kimchi

Miso roasted pumpkin

1 tablespoon miso paste

2 tablespoons extra virgin olive oil

1 tablespoon rice wine vinegar

3 cups peeled and cubed pumpkin

100 grams kimchi, roughly chopped

¼ cup chives, finely chopped

To serve

4 store-bought roti

150 grams crème fraîche

Preheat the oven to 180°C fan bake.

Pumpkin: Whisk together miso, olive oil and vinegar in a medium bowl. Add the pumpkin and toss everything together to coat.

Tip into a roasting dish and spread to a single layer. Roast for

15 minutes or until the pumpkin is crispy and cooked in the centre. Cool for 10-15 minutes, then combine with the kimchi and chives.

To serve: While the pumpkin is cooling, put the roti between two lined baking trays and place in the oven to warm through. Spread each roti with crème fraîche and top with pumpkin.

Mexican Kumara boats

4 medium sized kumara, scrubbed

1 1/2 corn

2 tbsp olive oil

1 red or brown onion, diced

2-3 cloves garlic, finely chopped

400g can black beans, rinsed and drained

3 tbsp chipotle sauce

50g feta crumbled or 100g cream cheese

1- 1 1/2 cups grated cheese

2 tbsp Mexican spice mix

sour cream

Mexican Spice mix

1 tsp paprika

1 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1 tsp oregano

1/2 tsp chilli flakes

1 tsp brown sugar

1/2 tsp salt

Preheat oven to 220 C
Cut kumara in half lengthways
Bake in oven for 30 minutes
Scoop out the kumara flesh once cooked and Add to corn, black beans, sauce, feta or cream cheese
In a fry pan, char corn slightly then transfer to a bowl
Fry onions in oil until soft, add spice mix and garlic and cook for 2 mins
Add to bowl with corn, black beans etc
Add feta or cream cheese and gently mix
Spoon into the kumara shell
Top with grated cheese
Grill in oven for 5 mins
Serve with sour cream Greek yoghurt

Mexican Spice Mix

Mix all ingredients together and store in air tight container

Baked Spinach and Ricotta Gnocchi with Cherry Tomatoes

Gnocchi

300g baby spinach

400g firm ricotta

2 tbsp pine nuts, roasted and roughly chopped

1/2 cup grated parmesan

2 egg yolks

1/4 tsp freshly grated nutmeg

finely grated zest 1 lemon

1 clove garlic crushed

1/2 cup panko breadcrumbs

sea salt and ground pepper

Sauce

2 tbsp olive oil

2 cloves garlic, crushed

2 x 400g tins cherry tomatoes

2 tbsp balsamic vinegar

To Top

1 ball fresh mozzarella, drained and ripped

parmesan for grating

Equipment: A large ovenproof baking dish or sauté pan.

Preheat the oven to 180°C fan bake.

Gnocchi:

Put the spinach in a heatproof bowl and cover with boiling water, turning to wilt.
Drain well then spread over a clean tea towel, roll up and squeeze out all the excess water. It’s important the spinach is dry or the gnocchi will fall apart.
Chop finely and place in a large bowl.
Add all the remaining ingredients, season and combine well.
Refrigerate until ready

To assemble.

Sauce:

Heat the olive oil in a saucepan, add the garlic and stir for a few seconds then add the tomatoes and balsamic vinegar and simmer for 5 minutes.
Tip the sauce into the baking dish.
Scoop golf ball-sized spoons of the gnocchi mixture into your hand and gently squeeze together into a rough shape.
Nestle into the tomatoes then dot over the ripped mozzarella and top with a generous grating of parmesan.
Bake for about 25 minutes until golden and bubbling.

SPINACH, FETA AND RICOTTA LASAGNE

SERVES: 6-8

INGREDIENTS

400 grams baby spinach, washed

400 grams ricotta

100 grams feta, crumbled

finely grated zest of 1 large lemon

2 cloves garlic, crushed

⅓ cup finely chopped parsley

¼ teaspoon freshly grated nutmeg

sea salt and freshly ground black pepper

BÉCHAMEL SAUCE

40 grams butter

¼ cup flour

2¼ cups milk

¼ teaspoon freshly grated nutmeg

1¼ cups grated Parmesan

2 bay leaves

TO ASSEMBLE

one quantity of pasta dough cut into sheets to make two layers in a 28cm x 19cm baking dish

METHOD

Steam the spinach until wilted but still vibrant green. Squeeze out any excess water and cool. Chop roughly and place in a bowl. Stir through the ricotta, feta, lemon zest, garlic, parsley and nutmeg.

BÉCHAMEL: Melt the butter in a small saucepan over a medium heat. Add the flour, whisk to a paste and add half the milk, continuing to whisk. Add the remaining milk and the nutmeg and season with salt and pepper. Continue to whisk over the heat until the sauce is thick and smooth. Stir through 1 cup of the Parmesan and add the bay leaves. Cool for half an hour and remove the bay leaves.

Preheat oven to 180°C.

TO ASSEMBLE: Smooth 2 tablespoons of béchamel over the base of the baking dish. Line with pasta sheets. Spread half the spinach mixture over to form an even layer. Top with ¾ cup of béchamel and smooth out. Repeat with a second layer, finishing with a third layer of lasagne sheets. Top with the remaining béchamel and Parmesan and bake for 40 minutes. Rest for 5 minutes before serving.

PUMPKIN AND CARAMELISED ONION LASAGNE, TRUFFLED WALNUT AND SAGE BUTTER

SERVES: 8

INGREDIENTS

PUMPKIN

800 grams crown pumpkin

(grey skin) peeled, deseeded

and roughly chopped 1 brown onion, thinly sliced

3 cloves garlic, peeled

1 tablespoon finely

chopped thyme

1 cup vegetable stock

sea salt and ground pepper

RICOTTA

350 grams firm ricotta

2 cloves garlic, crushed

finely grated zest 1 lemon

1 cup grated parmesan

1 large egg

1 teaspoon freshly grated nutmeg

Truffle butter

100g butter

10 large fresh sage leaves

1/2 cup chopped walnuts

1 teaspoon truffle powder or more to taste (see Cook's note)

Sea salt

TO ASSEMBLE

300 grams fresh

lasagne sheets

2 cups grated mozzarella cheese

Caramelised Onions

800 grams crown pumpkin, peeled, deseeded and very thinly sliced

parmesan for grating

1 ball fresh mozzarella in whey, well drained

Truffled Walnut and Sage Butter (see below)

METHOD

Preheat the oven to 180°C fan bake.

PUMPKIN: Place all the ingredients in a baking dish and season. Cover tightly with foil and roast for 40 minutes until tender. Blitz in a food processor until smooth.

RICOTTA: Place all the ingredients in a food processor and blitz until smooth. Season generously.

TO ASSEMBLE: Spread a thin layer of the pumpkin sauce in the base of a large ovenproof dish then cover with lasagne sheets. Spoon over half each of the remaining pumpkin sauce, ricotta, grated mozzarella and the caramelised onions. Cover with a layer of the sliced raw pumpkin and season with salt and pepper.

Repeat to make one more layer ending with the onions and raw pumpkin and leaving some of the onions uncovered. Brush the pumpkin with a little olive oil and season. Top with a good grating of parmesan then cover tightly with foil and bake for 40 minutes. Uncover and rip over the mozzarella. Bake uncovered for a further 15 minutes, or until the top is lightly golden. Leave for 15 minutes then spoon over the truffled butter, if making.

METHOD for Truffle Butter

Melt the butter in a medium saute pan. Add the sage leaves to kitchen towels. Add the walnuts, truffle powder and salt to the pan and cook until the butter is nutty and golden brown. Tip into a bowl so the butter doesn't burn. Makes about 1/3 cup.

COOK'S NOTE: Giuliano Truffle Powder is available from good food stores.

Zucchini 3- Cheese Ravioli with baked Tomato sauce

extra virgin olive oil for brushing

basil leaves to serve

Baked Tomato sauce

750g cherry tomatoes

2 tbsp olive oil

6 small sprigs of thyme

1/2 cup chicken or vegetable stock

2 tbsp red wine vinegar

1 tbsp maple syrup

sea salt and pepper

Zucchini 3 -cheese ravioli

1 1/2 cups fresh ricotta

1/2 cup finely grated parmesan

150g soft goat's cheese

2 tbsp chopped chives

salt and pepper

6 zucchini thinly sliced with a mandoline

Preheat oven to 200 C
To make Baked tomato sauce, make a small cut into each tomato, squeeze out and discard seeds
Place tomatoes into a large baking dish with the oil, thyme, stock, vinegar, maple, salt and pepper and bake for 20 minutes or until soft
To make the zucchini 3 cheese ravioli, place ricotta, parmesan, goats cheese, chives, salt and pepper into a bowl and mix to combine
On a board lay 4 slices of zucchini overlapping each other in the centre, it will look like a starr
Place a heaped tbsp of cheese mixture in the centre, then fold over zucchini to enclose filling
Turn over the ravioli so the zucchini ends are underneath
Repeat with remaining zucchini and cheese mixture
Place the zucchini ravioli on top of hot tomato sauce
Brush with oil and bake for 20 mins or until the edges of the zucchini are lightly golden
Serve scattered with a little extra parmesan and basil leaves

HEARTY MIXED BEAN CHILLI

SERVES: 10-12

INGREDIENTS

2 tablespoons olive oil
2 red onions, thinly sliced
2 carrots, chopped
2 sticks celery, thinly sliced
2 red capsicums, thinly sliced
2 bay leaves
sea salt
4 cloves garlic, roughly chopped
2 whole chipotles in adobo sauce, chopped
2 tablespoons adobo sauce from the tin
2 tablespoons red wine vinegar
2 tablespoons tamari
2 tablespoons tomato paste
1 tablespoon cocoa
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
2 x 400-gram tins chopped tomatoes
440-gram tin refried black beans (I use La Morena)
400-gram tin red kidney beans, drained and rinsed
400-gram tin black beans, drained and rinsed

Preheat the oven to 180°C regular bake.

Heat the oil in a large ovenproof pot and add the onions, carrots, celery, capsicums and bay leaves with a good pinch of salt. Cook over a medium heat for 10 minutes, stirring occasionally.

Put the garlic, chipotles and the sauce, vinegar, tamari, tomato paste, cocoa, cumin, oregano, paprika and cinnamon in a food processor and blitz until smooth. Tip over the vegetables, bring to the boil and cook for 5 minutes. Stir in the tomatoes then rinse each tin out with 1⁄2 cup of water and add along with the refried black beans and the red kidney and black beans and bring to the boil.

Place in the oven and cook, uncovered for 1 hour, stirring occasionally until reduced and thick.

COOK’S NOTE: After cooking, you can tip half the chilli beans into a shallow container and cool quickly then cover and either chill for up to 4 days or freeze.

Use as a base for a soup, top with silky mashed orange kūmara and bake like a pie, use as a topping for baked potatoes with sour cream and grated cheese, over cooked rice, in tacos, or wrapped in flatbreads.

Cheesy spinach frittata (Maggie Beer)

60ml extra virgin olive oil

1 brown onion, peeled, thinly sliced

2 tsp sea salt flakes

30g butter

1 clove garlic, chopped finely

1 tbsp apple cider vinegar

200g spinach leaves, washed, chopped finely

1 tbsp lemon thyme leaves, chopped

7 eggs

120g cheese, grated

1 tsp black pepper

60g parmesan, finely grated

80g Greek yoghurt, to serve

Preheat oven to 200 C. Grease and line a 20cm oven safe frypan, extending up the sides
Place a large shallow saucepan on the stove over medium heat, add the olive oil, sliced onions and sea salt, cook without colour, stirring regularly, until soft and caramelised about 10 mins
Add butter and finely chopped garlic and continue to cook for 2-3 mins. Deglaze pan with the apple cider vinegar
Increase the heat to high, add the spinach, toss to wilt and evaporate off any water. Take the mix and spread evenly over the base of the frypan
In a medium sized bowl whisk together the lemon thyme, eggs, cheese and pepper, pour into frypan. Top with grated parmesan
Bake for about 18 mins or until set. You may need to grill the top to make it golden brown. Serve with yoghurt and garden salad

Spinach, ricotta and tomato cannelloni (serves 4)

Tomato sauce

2 tbsp extra virgin olive oil

1 medium red onion, finely chopped

3 cloves garlic, crushed

1/2 tsp fennel seeds

salt and pepper

2 x 400g crushed tomatoes

1 1/2 tsp dried oregano

1/2 tsp caster sugar

Filling

350g agria potatoes, peeled, roughly chopped

250g frozen, chopped spinach, thawed

250 g firm ricotta

3 cloves garlic, crushed

1 large egg, lightly beaten

1/2 cup grated parmesan

1 tbsp nutmeg

100 g cheddar cheese, grated

To assemble

8 pieces of lasagne (18cm x 15 cm each, about 250g

125 gram ball fresh mozzarella, well drained

100g grated mozzarella

Equipment

Lightly grease a 20 x 26cm ovenproof baking dish

Tomato sauce

Heat the oil in a large pot and cook the onion, garlic and fennel seeds with good pinch of salt until soft.
Add the tomatoes, oregano and sugar and bring to the boil
Reduce the heat and simmer gently for 10 minutes

Filling

Cook the potatoes in a pot of salted boiling water until tender
Drain and put back in the pot over a low heat for 2 minutes, crushing them with a fork
Tip in to a large bowl and leave to cool

Preheat oven to 180 C fan bake

Pick up handfuls of the spinach and squeeze to remove excess water
Add to the potato with all the remaining ingredients and season well with salt and pepper
Stir together with a fork until well combined

To assemble

Spread a large spoonful of the tomato sauce in the base of the baking dish
Roughly divide the spinach filling into 8 portions
With the long side of one lasagne piece facing you, spoon one portion along the bottom and roll up into a tube
Place seam side down in the dish
Repeat with the remaining lasagne and filling
Spoon over the remainitng tomato sauce to cover the cannelloni
Cut the mozzarella ball into rounds and place on top then scatter over the grated mozzarella
Cover with a piece of baking paper than foil
Bake for 30 minutes then uncover and bake for another 15 mins or until golden and bubbling
Rest the cannelloni for 5 mins before serving

Moroccan vegetable stew with pearl barley and chickpeas

2 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, crushed

1 tsp each cumin seeds, cinnamon, ground ginger, paprika

1/2 tsp ground turmeric

2 tbsp tomato paste

1 tbsp honey

1/2 cup pearl barley, rinsed

400g can chickpeas with liquid

400g can cherry tomatoes 2 cups vegetable stock

2 large carrots, peeled and cut into 3cm rounds

2 medium parsnips, peeled and roughly chopped

600g pumpkin, peeled and cut into 4 cm pieces

400g celeriac, peeled and cut into 4 cm pieces (if no celeriac use kūmara)

2 bay leaves

salt and pepper

2 handfuls of baby spinach

1 tbsp lemon juice

1/2 cup skin on roasted almonds, roughly chopped

Heat the oil in the slow cooker insert over a low heat or use a medium pot
Add the onion, garlic and all the spices and cook for 5 mins stirring often
Increase the heat and stir in the tomato paste and honey and cook for 2 minutes to lightly caramelise
Add the barley, chickpeas and their liquid, tomatoes and the stock.
Add all the vegetables and bay leaves, season well with salt an pepper and stir to combine well
Turn the slow cooker to high, cover and cook for 3 1/2 to 4 hours, or until the barley is fully cooked
Gently stir in the spinach and lemon juice then cover and leave for a few minutes until the spinach is wilted
Spoon the stew into a large serving bowl and scatter over the almonds

Serve with crusty bread or flatbreads and yoghurt

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