• 1 cup corn kernels
• 1 onion, finely diced
• 1 cup grated cheese
• 8 eggs
• 1 cup wholemeal flour
• 2 tablespoons chives, chopped
• salt and pepper to season
• 14 cherry tomatoes (cut in halves)

STEPS:

1. In a large bowl lightly beat eggs, then add sweet corn, onion, cheese, flour, chives, salt and pepper.
2. Spoon mix into muffin trays and top each with two cherry tomato halves
3. Bake at 180 degrees for 25 minutes or until golden brown on top

• 2 large zucchini, grated
• 4 carrots, grated
• 2 onions, finely diced
• 1 and a 1/2 cups or grated cheese
• 7 eggs, lightly beaten
• 1 cup self raising flour
• salt and pepper to season

STEPS:

1. Mix all ingredients together in a large bowl
2. Place in baking tray or slice/cake tin (23cm square, 4cm deep) and bake at 180 degrees for 35-45 minutes or until golden brown on top

• 3 large red chillies
• 6 shallots, diced
• 6 cloves garlic, finely diced
• 2 tbsp peanut oil
• 1 1/2 medium cabbage, shredded
• 1 tbsp crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 125ml coconut milk

STEPS:

1. Combine fish sauce, lime and coconut milk in small bowl and mix well
2. Add cabbage to large suacepan of boiling water, drain immediately
3. Meanwhile, heat oil in wok, cook chilli, garlic and onion.
4. Combine cabbage and dressing in large bowl.  Top with stir-dried chilli mixture and peanuts

• 6 beetroot
• 1 clove garlic
• 1 tsp ground cumin
• 1 tsp ground corriander
• pinch salt
• olive oil

STEPS:

1. Giving beetroot a good scrub, and removing the tails and stalks
2. Chopping the beetroot up into cubes about 1 or 2 centimetres in diameter
3. Spreading the beetroot cubes on a baking tray, covering them in olive oil and baking them for about 20 to 25 minutes at 180 degrees, until they’re nice and soft
4. Letting the roasted beetroot cool a little, and then giving it a whizz in the food processor along with a clove of grated garlic, a teaspoon of both ground cumin and coriander, a pinch of salt, and a splash of olive oil (adjust flavouring depending on preferences).
5. Enjoying the dip with small pieces of Lebanese bread and zucchini dipping sticks

• 1 avocado
• 1 juice of orange or mandarin or lemon
• sprig of thyme
• 1 garlic
• pinch of salt
• 1/2 lemon grass (optional)

STEPS:

1. Mash avocado and add juice to desired consistency
2. Add remaining ingredients

• 3 cups cooked chickpeas
• 2 whole cloves garlic
• 1/2 cup tahini
• 1/2 cup lemon juice
• pinch of slat
• water for thinning
• paprika

Steps

1. place all ingredients in food processor
2. Add water during processing to achieve a fluffy consistency.
3. Continue for 5 mins
4. sprinkle paprika on top

• 2 tbs oil
• 1 fresh green chilli
• 1 tsp each cumin, mustard, fennel seeds
• 1/4 tsp corainder seeds
• 1/2 tsp tumeric
• 2 tsp coriander powder
• 2 garlic
• 600 gm pumpkin, cubed
• 1 can tomatoes or equivalent fresh
• 2 tsp salt
• 4 tbs tamarind paste
• 1/2 tsp garam masala
• 1 bunch fresh corainder, chopped

STEPS:

1. Heat oil and add chilli and all seeds.  Stir fry 30 seconds until fragrant
2. Add powdered spices (coriander, tumeric), garlic, pumpkin and salt.  Fry for 3 mins
3. add tomatoes – cover and cook for 10-15 mins until pumpkin cooked
4. Add tamarind, garam masala and fresh coriander.
5. Serve with roti or similar bread.

• 2 tbsp butter
• 4 cups chopped carrot
• 2 cups chopped onion
• 1 cup chopped celery
• 4 tbsp finely grated ginger
• 3 cups veggie stock
• canellini beans (dried or canned)
• 1/2 tsp salt
• 1/2 tsp pepper

STEPS:

1. Melt butter and brown onion in pan.
2. Add carrots, celery, ginger and stock (and beans if dried, if not dried, add at end)
3. Bring to boil, then reduce and simmer until soft (15 mins if no dried beans, longer with beans)
4. Season with salt and pepper
5. Cool a little, then process with blender until smooth
6. Add beans (if canned)

• 200g almonds
• 2/3 cup sultanas
• 1/4 cup linseed
• 1/4 cup sunflower seed
• 1/4 cup pumpkin seed
• 1/4 cup dessicated coconut
• 1/4 cup carob
• 2 tablespoons tahini
• 1 tablespoon honey

STEPS:

1. Cover the sultanas in hot water (almost boiling) for 5-10 minutes until they soften.
2. Place almonds in food processor and process until roughly chopped
3. Remove the sultanas from the water (save the soak water) and them and the linseed, sunflower seed, pumpkin seed, coconut and carob to the almond mix. Process until well combined
4. Take 1/4 of a cup of the water used to soak the sultanas, and mix it together with the honey and tahini. Then add this wet mix to the dry mix and process until well combined. The mix should reach a consistency that can be rolled into small walnut sized balls. If the mix is too dry, add a bit more water, if too wet, add more coconut
5. Roll balls into round walnut sized balls and keep in the fridge

• 750g carrots, peeled and thinly sliced into circles
• 2 cloves garlic, minced
• 2 tablespoons of olive oil (plus extra for cooking carrots)
• 1 teaspoon cumin
• 1/2 teaspoon curry powder or chilli powder if you like it spicy
• 1 teaspoon lemon juice
• salt and pepper to taste

STEPS:

1. 1. Spread carrots on tray and drizzle with olive oil, mixing it through so all carrots are covered. Grill for 20 minutes until they soften, mixing them up half way through
   2. Leave to cool for 5 minutes, then add to food processor
   3. Add the garlic, olive oil, cumin, curry or chilli powder and lemon juice. Process until a completely blended
   4. Add salt and pepper to taste
   5. Serve with crackers