Ingredients

2 1/2 cups (375g) self-raising flour
1 tbs ground ginger
2 tsp ground allspice
200g unsalted butter, chopped, softened
250g dark muscovado sugar
3 eggs, lightly beaten
10cm piece (50g) ginger, peeled, finely grated
250g sour cream, at room temperature
1/4 cup (60ml) milk
1 cup (250ml) molasses

Ginger Icing

1 1/2 cups (180g) icing sugar mixture
1 1/2 tsp ground ginger

Method

1. Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm-deep baking pan and line the base and sides with baking paper.
2. Sift flour and spices into a bowl and mix to combine. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs and beat to combine. Add ginger, sour cream, milk and molasses, beat to combine, then fold in flour mixture until combined.
3. Pour batter into the prepared pan and bake for 55 minutes-1 hour until a skewer inserted in the centre comes out clean. Set aside to cool completely in the pan.
4. For the ginger icing, sift the icing sugar and ginger into a bowl and gradually add 1 1/2-2 tbs water, stirring until well combined and smooth. Turn out cooled cake onto a wire rack, pour over icing and cut into pieces to serve.

Ingredients
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1/3 cup (80ml) melted coconut oil
2 small onions, thinly sliced
10cm piece (50g) ginger, finely chopped
5 garlic cloves, finely chopped
800g skinless chicken thigh fillets
1/2 cup (140g) tomato paste
2 tsp each garam masala & ground turmeric
1 tsp each ground cumin, ground chilli & smoked paprika
2 cups (500ml) Massel Chicken Style Liquid Stock
200ml coconut cream
Chopped fresh green chilli, coriander leaves, thick natural yoghurt & steamed basmati rice, to serve

Method

1. Heat oil in a wide pan over medium heat. Add onion, ginger and garlic and cook, stirring, for 10 minutes or until fragrant and onion softens. Add chicken and increase heat to high. Cook, stirring often and using tongs to turn the chicken, for 5-6 minutes until chicken is browned all over.
2. Stir in tomato paste and spices, then add stock and coconut cream and simmer rapidly for 15 minutes until chicken is cooked through. Season, scatter with green chilli and coriander and serve with yoghurt and rice.

Ingredients

100g sashimi-grade salmon, cut into cubes
200g green beans, trimmed, blanched and refreshed
1 Lebanese cucumber, thinly sliced
2 long green shallots, thinly sliced
Baby herbs, to serve

Spiced Black Vinegar Dressing

1/4 cup (60ml) chilli oil
1/3 cup (80ml) extra virgin olive oil
2cm piece (10g) ginger, finely grated
1 tbs toasted sesame seeds
2 tbs Chinese black (chinkiang) vinegar

Green Goddess Sauce
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1/2 cup coriander leaves, roughly chopped
1/2 avocado
2 tbs each hulled tahini & natural yoghurt
1 tsp sesame oil
1 tbs lime juice

Method

1. For the dressing, whisk together the chilli oil, olive oil, ginger, sesame seeds and black vinegar. Set aside.
2. For the green goddess sauce, in a small food processor, whiz all the ingredients together until smooth. Chill until needed.
3. Place the salmon, beans, cucumber and long green shallot in a bowl and with one-quarter of the dressing, season to taste and toss to combine. Divide green goddess sauce among plates and top with salmon mixture. Season to taste and scatter with baby herbs to serve.

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Ingredients

1/3 cup (80ml) extra virgin olive oil
5 Roma tomatoes, halved
2-3 jalapeño chillies, halved
1 small white onion, sliced into 1cm-thick rings
1 garlic clove, crushed
¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve
Juice & finely grated zest of 1 lime, plus wedges to serve
1 tbs Cajun spice mix
1 tsp brown sugar
600g monkfish (or other firm white fish), cut into 10cm pieces
4 soft small tortillas, warmed
Sliced avocado, thinly sliced red cabbage & sour cream, to serve

Method

1. For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat
2. Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.
3. Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.
4. Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.
5. Serve with lime wedges.

Ingredients
400g angel hair pasta
1kg green prawns, peeled (tails intact), deveined, shells reserved
250g cherry tomatoes, halved
100g baby spinach leaves
Micro basil, to serve

Prawn Oil
1 cup (250ml) olive oil
5 lemon thyme sprigs, leaves picked
4 garlic cloves, bruised
1 each carrot and onion, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
1 tsp each fennel and coriander seeds
1 tbs tomato paste
6 flat-leaf parsley stalks
2 basil stalks
1 tsp sweet smoked paprika (pimenton)

Method

1. For the prawn oil, heat 1/2 cup (125ml) oil in a large saucepan over high heat.
2. Add reserved prawn shells, thyme leaves, garlic, vegetables, bay leaves, and fennel and coriander seeds.
3. Cook, stirring, for 5-6 minutes until shells are crisp and dry.
4. Add the tomato paste and cook, stirring, for 2-3 minutes until slightly darkened and caramelised.
5. Add the parsley, basil stalks and paprika, and stir to combine.
6. Add the remaining 1/2 cup (125ml) oil.
7. Reduce heat to low, and cook, stirring occasionally, for 15 minutes or until flavours infuse.
8. Remove from heat and allow to infuse for a further 15 minutes.
9. Strain the oil through a sieve, pressing down on the shells to extract as much oil as possible.
10. Discard solids and set aside.
11. Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
12. Meanwhile, heat 2 tbs prawn oil in a large frypan over medium-high heat.
13. Add the prawns and cook, stirring, for 2-3 minutes until just cooked through.
14. Add tomato and spinach, and cook for a further 1 minute or until tomato is warmed through and spinach is wilted
15. Add drained pasta to pan with reserved prawn oil. Season and toss to combine. 
16. Divide among serving plates and top with micro basil to serve.

Ingredients

• 2 tablespoons olive oil (or butter)
• 2 pounds mushrooms, sliced, stems OK (except Shiitake stems)
• 1 large onion, diced
• 4–6 fat garlic cloves, rough chopped
• 1 tablespoon chopped fresh rosemary (or sage, or thyme)
• 1 teaspoon kosher salt
• 1/4 cup sherry wine ( not sherry vinegar)  Marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes.
• 1 teaspoon balsamic vinegar
• 1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)
• ½ teaspoon pepper
• 2 teaspoons truffle oil ( optional)
• OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese
• “Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If not worried about it being vegan, whisk an egg with a tablespoon of water.
• 2 sheets vegan puff pastry, thawed in the fridge overnight.

Instructions

• Preheat oven to 400F
• Heat oil in an extra large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time.
• Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, saute on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!).
• Add the toasted pecans, pepper, truffle oil. Taste, adjust salt. At this point you could fold in cheese.
• Let this cool 15 minutes (you could make the filling a day a head and refrigerate).  When the filling is at room temp, unroll the puff pastry onto a parchment lined baking sheet. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.
• Brush with the egg or egg-less wash. Score the pastry using a razor blade or sharp knife with your choice of design – cross-hatch, herringbone, leafy vine or just diagonal slits. Place in the oven for 35 minutes, checking after 25 and rotating if necessary. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 10 minutes) Please, let’s not have any pale pastries!!!
• Let  them cool for a few minutes before cutting and serving. Garnish with Rosemary Sprigs. It’s OK to serve at room temp, but warm is best.
• See notes for making ahead!

Notes

• Feel free to add other veggies to the mushrooms, just as long as the filling is not watery and still has flavor (adjust salt and seasonings!). Roasted parsnips, wilted spinach, roasted sweet potatoes or butternut, sauteed kale, roasted sun chokes ….would all work well here.
• Feel free to sub other nuts for the pecans, like toasted walnuts or hazelnuts.
• When I made these, I made one roll vegan and one with cheese. Both are good. 
• If making ahead, I would recommend making the filling ahead, then assemble and bake the day of. OR you can also make and bake the whole thing ahead and reheat ( letting it come to room temp first).  If baking ahead, bake until the puff pastry is cooked through, but not too golden. Let it get golden when reheating. It will look “prettier” baked the day of.
• You can leave out the wine altogether, and not replace it with anything. I find it does add another level of complexity, but up to you.

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Ingredients

4–6 extra-large poblano peppers, leave whole with stems on. (see notes)
6 ripe, medium tomatoes, ( roma, or vine-ripened)
6 fat garlic cloves
one large onion, sliced into ½ inch wedges or slices
2 small jalapeños
2 tablespoons olive oil
14 ounce can black beans, drained and rinsed (seasoned or Cuban Style are nice)
4–6 ounces grated jack cheese or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )
½ cup stock (veggie) or sub water
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1– 2 tablespoons tomato paste (optional, but good)
¼ cup fresh cilantro plus more for garnish

Serve with rice, sour cream, toasted pumpkin seeds, cilantro

Instructions

1. Preheat oven to 45oF
2. Cut the tomatoes in half and arrange them on the sheet pan. Add the onions to sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, making sure they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place in the middle oven and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.)If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy.
   

In the meantime make the filling. 

1. Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta.  Season the mixture with salt and pepper.
2. When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
3. Add ⅓ of the onions, chopping them up, into the filling mixture and stir.

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Blend up the Roasted Ranchos Sauce: 

1. Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño,  garlic, ½ cup stock, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro  – and blend until smooth. Set aside.

STUFF POBLANOS: 

1. Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don’t worry about actively peeling them, especially poblanos – their skins are quite thin -leaving some of the skin on is perfectly fine.  Pasillo peppers have thick skin and should be peeled. In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
2. Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
3. Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

Notes;

• If you have an electric oven, or your oven runs hot, lower heat to 425F
• Poblano Chilies ( vs Pasilla peppers) are easiest to work with- they are sturdier. They will most likely take 30 minutes to roast while pasillas roast much quicker, so check after 10-15 minutes or they may get too soft to handle.  You can also blacken either of peppers on a gas grill or on a stovetop gas burner ( easiest)  rotating with tongs until charred on all sides, then wrap up in foil for 8-10 minutes to allow them to soften before  seeding and peeling under cool running water.
• If cooking for mixed households you can bake these individual baking dishes or even in mini cast iron skillets like you see here – which is especially nice if cooking for both vegans and meat-eaters. You can easily add meat to some while keeping others vegan or vegetarian. If adding meat, browned Mexican chorizo is nice as well as cooked shredded chicken or browned ground turkey.
• The peppers you see in the photos were abnormally large poblanos (like 6-8 inches long!).  One pepper was one serving.  If you only have smaller ones available, get more, you may need to serve 2 as a serving.

From feasting at home.

Ingredients

• 4 eggs
• 50g harissa
• 200g Greek yogurt
• handful micro herbs

For the sweet potato cakes

• 500g sweet potato, peeled and grated
• 200g gluten-free flour
• 1 small pack parsley, chopped
• 4 egg whites
• 50g harissa
• olive oil, for frying

Method

1. To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
2. Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
3. Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.