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Cherry Tomato Puttanesca (serves 3-4)
1 tin tomatoes
300g cherry tomatoes
50g tinned anchovies
30g capers (rinsed)
5 large garlic cloves
1 white onion
100g olives
½ chilli flakes (much less or extra if wanted)
1 1 tbsp. dried oregano
1 tsp. recent oregano
20g recent parsley
sea salt + black pepper
additional virgin olive oil
Roasted Cauliflower, New Pot & Butterbean Curry (serves 4)
250g butterbeans
1 tin plum tomato
400ml coconut milk
2 white onions
4-5 garlic cloves
1 inch thumb ginger
1 tsp. nigella seeds
6-8 entire cardamom pods
½ tsp. coriander seeds
1 tsp. cumin seeds
½ tsp, turmeric powder
6 new potatoes
1 tsp. garam masala
½ tsp. ginger powder
Handful recent coriander
1 – 1½ cup water
coconut oil
sea salt + black pepper
Roasted Cauliflower
½ massive cauliflower
1 tsp. garlic powder/ granules
1 tsp. oregano
1 tsp. garam masala
1 tsp. cumin powder
Olive oil
sea salt + black pepper
Asparagus, Spring Onion & Wild Garlic Frittata (serves 2)
300g asparagus
5-6 spring onions
4 eggs
goats cheese (optionally available)
sea salt + black pepper
Wild Garlic Pesto
recent wild garlic
parsley
lemon juice
additional virgin olive oil
toasted pine nuts
crushed coriander seeds
sea salt + black pepper .
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