‘Aubergines are a hit or miss for many people. If you pair them with the right spices and sprinkle with a little salt to help remove some of the bitterness, aubergines come into their own. It is technically a fruit, but is used as a vegetable. It’s grown all over the world, and comes in

Sometimes, the simplest dishes are the best. This dazzling chilli prawn salad recipe is full of colour and flavour, and can be on the table in 30 minutes flat. Servings: 6 Ingredients 4 medium zucchini sliced into long strips 2 medium carrots sliced into long strips  1 banana shallot, diced 2 tsp pomace olive oil

Ingredients: For Beetroot mixture: Beetroot, boiled and grated – 3 medium Potato, boiled and grated – 1 medium Refined oil – 2 tbsp Cumin seeds – 1 tsp Chopped ginger – 1 tbsp Chopped green chilli – 1 tsp Salt – to taste Fennel powder – 1/2 tsp Chopped coriander – 1 tsp Refined oil

Ingredients Serves 4 8 large scallops sea salt calamansi vinegar 350g cherry tomatoes thyme sprigs 200g rainbow radishes sea salt & freshly ground black pepper 1 lemon, zest only extra virgin olive oil 4 ripe plum tomatoes 1 tsp sugar 100g dill, leaves only 100ml pomace oil  Method Open the scallops by inserting the point

Ingredients 1700G T 55  42G SUGAR 42G SALT 812G WATER 125G OLIVE OIL 64G YEAST Method Mix the sugar and flour together in a mixing bowl with a dough hook attachment Blend together the olive oil and the water. Then add the yeast.  On a slow speed, add the yeast mix and olive mix to

Beet ‘Tartare’, Hazelnut, Mustard, Watercress Serves 4 Ingredients 2 Large Organic Beetroot 2 tbsp white wine vinegar 2 tbsp capers, chopped 2 tbsp gherkin, finely diced 2 tbsp shallot, finely diced 2 tbsp mixed herbs (parsley, tarragon, chervil) 2 tbsp chives, finely sliced 35g English mustard  70g egg white 5g cabernet sauvignon vinegar 5g lea