Recipes — Seasonal

Recipe courtesy of Shirley Plant. Ingredients 1 can chickpeas ( 398ml) 1 clove garlic juice of 1 lemon 2 tbsp tahini 4-6 tbsp camelina oil 1 tsp cumin 1 whole roasted red pepper To roast red pepper, cut in half, take out seeds and broil in oven on cook on bbq until skins are blackened. Put in a paper bag or cover with a tea towel to trap steam for 15 minutes. Peel off blackened skin. In a food processor combine all ingredients and process until smooth. Enjoy with cut up vegetables or crackers

Recipe by Voula Halliday The inspiration for this comes from one of my favourite things: European olive oil cakes. I’m using Camelina Oil instead because it’s such a natural compliment to the toasty flavour of the pumpkin seeds. This cake is made with simple ingredients and comes out moist and delicious, warming your mouth with small explosions of flavour from the dried cherries and spices. While it looks deep and rich it’s surprisingly light, with only a hint of sweetness. It’s a perfect cake to serve in the afternoon with a cup of black tea or an espresso. To make...