4 roasted and peeled orange bell peppers 4 roasted and peeled red bell peppers 4-5 tbsp. olive oil 750 g tomatoes, peeled, deseeded and coarsely chopped 2 cloves of minced garlic Salt and pepper 2 tbsp. finely chopped thyme 1 red chili, deseeded and finely chopped 10 slices frozen puff pastry, thawed 1 egg yolk
INGREDIENTS 450g fresh green beans, cleaned and trimed 64g Roasted Tomatoes, drained (3 Tbsp marinade reserved) 1 shallot, thiny sliced 64g walnuts, chopped 1/2 lemon juice 2 Tbsp fresh parsley, chopped Salt Freshly ground pepper Method Bring a large pot of salted water to a boil then add green beans. Bring back to a boil
INGREDIENTS 1140 grams cherry tomatoes, halved Kosher salt Freshly ground black pepper 36 grams extra-virgin olive oil, plus more for drizzling 3 cloves garlic, minced 1 tbsp. chopped fresh oregano 450 gram spaghetti 1 tsp. crushed red pepper flakes 68 gram chopped fresh parsley Method Preheat oven to 230°C. On a rimmed sheet pan lined
INGREDIENTS 210g sugar 1/8 tps cream of tartar 5 large eggs 195 ml half-and-half 65 ml sour cream 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt 130 grams canned pumpkin puree Sweetened whipped cream 4 graham crackers, broken into pieces Method Preheat the oven to 180°C. Arrange 8 (170 grams each) ramekins
Ingredients 80ml olive oil 1 garlic clove, crushed 6 slices ciabatta 100g bought basil pesto 100g semi-dried tomatoes, drained on paper towel 200g cherry bocconcini, drained, halved Small fresh basil leaves, to serve Sea salt flakes & freshly ground black pepper Step 1Preheat oven to 200°C. Combine 2 tablespoons of the oil and the garlic
SERVES 10-12 Ingredients 140g canned tuna in olive oil, drained8 anchovies in oil, drained350ml cups extra-virgin olive oil32g plain bread crumbs2 tbsp. capers, minced2 tbsp. finely chopped parsleyKosher salt and freshly ground black pepper, to taste900g jar red hot cherry peppers, drained, rinsed, and stemmed (jar reserved) Instructions Finely chop tuna and anchovies; mix with 78ml cup
Ingredients 2 X 375 g Packets of Fresh Pappardelle 96 grams Prepared Pesto 12 Chopped Slices Salami 64 grams Semi-dried Tomatoes 2 tbsp Toasted Pine Nuts Pasta Grated Parmesan, to serve Method Cook pappardelle in a large saucepan of boiling, salted water for 2 minutes, following packet instructions. Drain well. Return pasta to pan with prepared pesto, chopped slices salami, semi-dried tomatoes and
INGREDIENTS 200 grams Ingham Oven Roasted Turkey Double Breast, sliced1 Ciabatta bread100 grams Mixed lettuce leaves, washed1 tbsp Capers2 tbsp Semi dried tomatoes32 grams mint METHOD 1. Cut bread in half, then lengthways. 2. Top the bottom half with lettuce leaves, sliced Ingham Oven Roasted Ingham Turkey Double Breast, capers, semi dried tomatoes and mint
INGREDIENTS 450 grams orzo pasta, cooked and drained 128 grams Roasted Tomatoes, drained and chopped(marinade reserved) 2 Tbsp red wine vinegar 2 Tbsp lemon juice 128 grams Pitted Greek Olive Mix and chopped 128 grams feta crumbles 128 grams cucumber, seeded and chopped 1 scallion, rinsed and chopped 128 grams spinach, rinsed and chopped 2
INGREDIENTS 1 kg. potatoes, boiled and halved 10 slices bacon, cooked and crumbled 270 grams shredded Cheddar cheese 2 jalapeños, thinly sliced FOR THE DRESSING 85 grams mayo 32 ml red wine vinegar 1 tbsp. Chopped chives 1 tsp. garlic powder Kosher salt Freshly ground black pepper Method In a large bowl, combine potatoes, bacon,