1 x 400g tin chickpeas 30ml tahini 2 cloves garlic, minced 15ml lemon juice 5ml salt 150g beetroot, cooked and cubed 5 beets, cooked and sliced about 0.5cm thick 100g feta cheese 50g pistachio nuts, roughly chopped balsamic vinegar
Drain the chickpeas and add it to a liquidiser. Add the tahini, garlic, lemon juice, salt and cubed beetroot and blitz until smooth. Set aside. Arrange the sliced beetroot on a serving plate. Place dollops of the beetroot hummus on the slices, crumb the feta over and scatter over the pistachio. Drizzle the salad with balsamic vinegar and serve.
300g mixed, heritage tomatoes 200g mixed cherry tomatoes 4 peaches 1 small, red onion 1 Burrata cheese a handful of basil leaves
Dressing: 30ml olive oil 30ml lemon juice 15ml balsamic vinegar a pinch of salt a few grindings of black pepper
Slice the tomato into quarters/thick slices and place on a serving plate. Half the cherry tomatoes and add to the heritage tomatoes. Wash and dry the peaches and then slice into wedges. Slice the red onion and add to the tomato and peach. Break the burrata into chunks and place on top of the other ingredients. Chop the basil leaves and sprinkle over the salad.
Dressing: Add all the ingredients to a cup and whisk together. Drizzle over the salad and serve.
125ml uncooked quinoa, prepared according to the packet instructions and cooled down 250ml thinly sliced kale 250ml thinly sliced baby spinach 2 red apples, cut into sticks/julienned 100g goat cheese, crumbled 60ml flaked almonds
Add the quinoa, kale, spinach, apple, goat cheese and almonds to a large salad bowl and set aside. Add the apple cider vinegar, honey and mustard to a small bowl and drizzle in the oil while whisking continuously. Pour the dressing over the salad and mix through to serve.
3 onions, chopped 2 cloves of garlic, minced 6-8 chicken breast, cut into small pieces 15ml chicken spice 15ml turmeric 10ml salt 375ml cooked rice 250ml frozen peas
Place a large pan on medium-high heat and add some oil to it. Add the onions and fry until translucent. Add the garlic and stir-fry for one minute. Add the chicken pieces and sprinkle over the chicken spice, turmeric, salt and a few grindings of pepper. Place a lid on the pan and cook for 10 minutes. Add the rice and cook, stirring every now and then for another 10 minutes. Add the peas and cook for 5 minutes or so until warm. Serve a fresh tomato salad.
Polenta Baby Dutch Pancake: 45ml butter 3 eggs 150ml cake flour 30ml polenta a pinch of salt
For the ragout: Heat the oil in a saucepan and add the onion and carrot. Cook for 10 minutes, stirring every now and then. Add the garlic and stir-fry for one minute. Add the beef and cook until browned. Add the tomato paste, chopped tomato, Worcestershire sauce and thyme and cook for another 2 minutes. Pour in the stock and bring the beef to a low simmer. Cook until most of the liquid has evaporated and you have beautifully tender beef covered in a thick sauce. 
For the Baby Dutch: Preheat your oven to 220℃. Add the butter to a cast iron frying pan of about 24cm diameter and place the pan in the oven to heat up. Add all the ingredients to a food processor or a suitable container for a stick blender and blend until the batter is completely smooth. Open the oven door, swirl the hot butter around and up the sides of the pan and immediately pour the batter into the pan. Close the door and bake for 20 – 25 minutes. Do not open the door before 20 minutes, the pancake won’t rise!! Remove the pan from the oven and transfer it to a serving plate.
Spoon the ragout into the pancake and add some tomato and fresh spinach leaves on top. Serve with a glass of crisp white wine.
45ml olive oil 200g ham, cubed 200g potato, cooked and cubed 50g mushrooms 15ml thyme leaves 5 eggs 100ml milk 1,2ml salt 2 handfuls of croutons 250ml grated cheddar cheese
Preheat your oven to 200℃. Add the oil to an oven friendly frying pan set over medium-high heat. Add the cubed ham, potato, mushrooms and thyme and stir-fry until the ingredients become golden on the edges. Add the eggs, milk, salt and a few grindings of black pepper to a bowl and whisk together. Turn the heat down to medium and pour the egg mixture into the pan. Cook the omelette until it sets. Sprinkle the croutons and cheese over and bake in the oven until cooked. Serve with a fresh salad on sliced tomato.
Add the cooked and cooled rice to a large mixing bowl. Now add the diced onion, tomato and mozzarella and give it a good mix. Sprinkle over the coriander, pumpkin seeds and sunflower seeds and stir through. Set aside.
For the dressing: Pour the olive oil and soya sauce into a cup and add the garlic. Whisk the dressing with a fork until it is amalgamated. Drizzle over the brown rice salad and give everything a very good mix. Serve the salad at room temperature.
3 large sweet potatoes 125ml vegetable oil 3 cloves of garlic, minced 250ml sour cream 100g feta cheese, crumbled
Preheat your oven to 160℃ and line a baking sheet with baking paper. Wash the sweet potatoes with their skin on and cut them in 0,5cm slices. Boil the slices in water until just cooked. Drain and dry the slices with a clean kitchen towel. Spread the sweet potato on the prepared baking sheet. Add the vegetable oil and garlic to a small bowl and mix together. Brush the slices with the garlic mixture, season with salt and flip them over. Brush again and season with salt. Place the baking tray in the oven and bake for 25 minutes. Add the sour cream to a small bowl and crumble the feta over. Mix through. Serve the sweet potato slices warm with a generous dollop of sour cream and feta on top.
350g sweet potato, cut into 1-1,5cm cubes 350g potato, cut into 1-1,5cm cubes 1 small cauliflower head, 350-400g, cut into florets 45ml olive oil 3 eggs 250ml cultured buttermilk 5ml salt 100g mature cheddar cheese, grated
Preheat your oven to 170℃ and spray a 20cm x 20cm baking dish with cooking spray. Spread the cubed sweet potato, potato and cauliflower florets on a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked but not mushy. Set aside to cool. Add the olive oil and eggs to a large jug and whisk together. Pour in the buttermilk and salt and whisk until the mixture is amalgamated. Add the grated cheese and stir through. Place the pastry on a lightly floured surface and roll it out to a square. Line the prepared baking dish on the bottom and sides and trim the edges. Spoon the cooled vegetables in the pastry shell and pour the buttermilk mixture over. Bake in the oven for 40 minutes. Serve as a side dish or as a vegetarian main with a salad.
45ml butter 30ml olive oil 4 leeks, washed and sliced in coins 2 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml sugar 5ml salt 500ml vegetable stock 60ml cream a handful of basil leaves
Place a saucepan over medium-high heat and add the butter and olive oil. Add the leeks and cook, stirring often, until just before the leaks start to caramelise. Add the garlic and stir-fry for 1 minute. Add the tomato, sugar, salt and vegetable stock and bring to a boil. Turn the heat down to a simmer and cook for 15 minutes. Blitz the soup with an immersion blender until smooth and place it back on a medium-high heat. Pour in the cream and simmer for another 2-3 minutes. Scatter over the basil leaves and serve with toasted cheese sandwiches.
My Whisk and I 