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Original Recipe Ingredients Vegetable oil 4 shallots 1 kg mixed plums 3 fresh bay leaves 1 cinnamon stick 5 cloves ½ teaspoon ground allspice ½ teaspoon ground ginger 400 g brown sugar 1 orange cider vinegar Makes 500ml Method Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums. Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest. Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks. Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating. Notes I blended mine into a puree

Ingredients Dressing 1 tsp olive oil 2 tsp orange zest 1/4 cup fresh orange juice 2 Tbsp fresh lemon juice 2 Tbsp honey 2 tsp dijon mustard 1/3 tsp salt 1 Tbsp poppy seeds Salad 450g chicken, grilled 250g baby spinach 2 medium avocados, cored, cubed 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries Directions Add all dressing ingredients excluding poppy seeds to a blender and pulse until well emulsified. Mix in poppy seeds. Refrigerate until ready to use. ...

Serves 2 Ingredients Pecans 1/4 cup sugar 1/2 cup pecans Dressing 3 Tbsp red wine vinegar 1 1/2 tsp dijon mustard 1/4 cup oil 2 cloves garlic, chopped 1 1/2 tsp sugar salt and pepper Salad 100g rocket lettuce or watercress 2 red pears, cored and sliced 150g blue cheese 1 avocado, sliced 1/2 red onion, thinly sliced 1/4 tsp salt black pepper Chicken 4 slices prosciutto (or bacon) 1 chicken breast Directions First in a pan add 1/4 cup sugar and pecans. Caramelise pecans until no sugar grains remain. Once coated remove pecans to an oiled tray to cool. ...

Original Recipe Serves 8-10 - 1.1 hrs Ingredients 4 medium eggs 1/2 cup butter, melted 3/4 cup sugar 100 g ground almonds 1 cup desiccated coconut Zest of 2 lemons 1 cup lemon juice 1 cup milk 1/2 cup plain flour Crème frache, yoghurt or whipped cream, to serve Directions Preheat oven to 170°C fan bake. Grease a 24cm flan tin. Place all of the ingredients in your food processor and blitz for 1 minute. Pour into the flan tin and place on a tray (to catch any small leaks) in the oven, baking for 45-60 minutes. Take care that it doesn’t brown too much on top while cooking. If it is, cover loosely with foil. When cooked and cooled, remove from the tin and serve with crème frache, yoghurt or whipped cream on the side.

Original Recipe Serves 4 - 35 minutes Ingredients 2 Tbsp red miso or 3 Tbsp white miso 2 Tbsp sake 2 Tbsp sugar (less or more to taste) 2 teaspoons soy sauce 4 6-ounce skinless salmon fillets Directions Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste. Marinate the salmon: Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight. ...