Some people like eggs but have to restrict their consumption because of cholesterol problems. Here is a fully cholesterol-free omelette. It’s also great for your fibre intake.

Ingredients

1 cup chickpea flour (aka besan)
1 teaspoon baking powder
1/3 cup plain flour
1 teaspoon salt (preferably black salt)
2 cups water, or as required
Oil, as required to grease the pan and taste
Onions, coriander leaves and green chilli (all optional)
Other flavourings such as herbs or garlic powder (all optional)

You can also use wholemeal flour.

For gluten-free, replace the plain flour with rice flour.

Method

Use a non-stick pan.

In a bowl, add the chickpea flour and plain flour with the salt and baking powder.

Give it a thorough mix. Add little water at first and then mix it well with a whisk. Break all the lumps until it forms a smooth paste. Keep adding water little by little until the batter is thin.

Grease a pan, using the oil as required, and spread the batter by moving the pan around. Cook the omelette on a medium flame. Once the upper surface dries out, flip it over.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

500g cavolo nero (or other winter greens like silverbeet)
2 cloves of garlic, finely chopped
2 tablespoons olive oil (plus extra to serve)
1 fresh red chilli, de-seeded
Salt and pepper to taste

Method

Wash the greens and remove the central stem. Cut or shred into 5cm lengths. Blanch in boiling salted water for around 3-4 minutes and then drain well.

Fry the finely chopped garlic and de-seeded chilli in olive oil over a gentle heat. Add the blanched greens, toss for around 1 minute then remove from the heat and turn into a serving bowl.

Sprinkle with salt and pepper and a little olive oil. You can use dried chilli flakes instead and adjust the amount of either fresh or dried chilli as desired.

Serve on toasted sourdough bread.

Author

Megan Goodman
Donvale

Ingredients

1 cup plain flour
2 teaspoons yeast
1 tablespoon sugar
1 teaspoon salt
oil
warm water, as required for the dough

Method

Combine the warm water and sugar. Sprinkle with the yeast and set aside for 5 minutes until it is foamy.

Mix the salt and flour and knead using the warm water mixture.

Cover and set aside for it to rise until roughly doubled in size (around 1 hour).

Heat a pan / skillet or griddle over medium-high heat. Shape the dough into balls and then roll into round or oval flat bread (an irregular shape is fine so long as the dough is the same thickness across).

Sprinkle some water on one side of the bread and place on the griddle and cook until it bubbles up.

Lift the pan, such that the naked flame is exposed. Cook the uncooked side of the bread until it is golden-brown and lightly charred.

Remove the cooked naan to a plate and paint with oil, preferably with chilli oil to give it a nice golden colour. Alternatively, you can use garlic oil and/or sprinkle with chopped coriander.

Repeat with the remaining dough.

The video below illustrates how to toast one side in a pan and the other using a naked flame.

Author

Vasundhara Kandpal
Green Karma
Eltham

[For a full introduction to this recipe, go to Jian’s garden education Melbourne Foodforest website. Alternatively, watch their video instructions (5 minutes).]

Many veggie burgers fall apart. This recipe creates veggie burgers which are easy to make, taste good and don’t fall apart.

Makes 8 patties.

Ingredients

½ cup soaked, uncooked chickpeas
¼ cup cooked black beans
¼ cup cooked navy beans (aka haricot beans)
1 small onion
1 bunch parsley
2 cloves finely crushed garlic
½ teaspoon pepper
½ teaspoon salt
½ teaspoon cumin
½ cup oats
¼ teaspoon bicarb soda

Method

Add all of the ingredients to a food processor.

Run the food processor for about 10 seconds or until the texture of the mixture is like breadcrumbs.

Heat a heavy-bottomed pan on medium-high heat.

Arrange some egg rings on your pan. Grease the pan and the rings well.

Dispense about a third of a cup of the mixture into each of the rings.

Fry for about 3 minutes on each side.

Serve the burger with a brioche bun, mayonnaise, onion rings, tomato, lettuce and tomato sauce.

Author

Jian Liu & Julian Merkenich
Camberwell

Ingredients

4-8 quinces
White sugar

Method

Wash the ‘fluffy coating’ from the fruit, de-seed and peel. Place the seeds in a muslin bag. Stew the fruit and seed bag with around a cup of water until soft. Remove the seed bag. Puree the fruit.

Weigh your quince puree. Place in the slow cooker with an equal weight of white sugar.

Cook in the slow cooker, stirring occasionally until the colour changes and the mixture thickens. Place in sterilised jars or containers. Can be frozen.

Author

Megan Goodman
Donvale

Ingredients

1½ cups raw cashews (soaked in water for several hours or overnight, drained and rinsed)
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
2-3 tablespoons water
¼ cup carrots, shredded
¼ cup capsicum, diced
2 tablespoons green onion, diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped

Method

Don’t let the prep time for this recipe scare you! It’s all hands off.

Be sure that your cashews have soaked for several hours or, ideally, overnight. The longer that they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.

Add the soaked cashews, vinegar, lemon juice, salt, onion powder, paprika and garlic powder to the bowl of a food processor. Start to process to break up the cashews. You will need to stop the food processor frequently and scrape down the sides to keep the mixture moving. Add the water 1 tablespoon at a time until it comes together into a smooth spread. Be patient as this could take 5-10 minutes.

Once it’s smooth, transfer to a mixing bowl and add the carrots, capsicum, onion, parsley and dill. Stir to combine.

Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.

Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it’s better cold.

Author

Vasundhara Kandpal
Green Karma
Eltham

See also the recipe for vegetable bugs.

Ingredients

2-3 celery stalks, cut into various lengths for different bugs
½ cup peanut butter (or other nut/seed butter for peanut allergies)
1 cup red and/or green grapes
3-4 strawberries, sliced
½ cup blueberries
1 apple, sliced
¼ cups mini dairy-free chocolate chips

Method

Begin by preparing the googly eyes for your bugs. Pipe small dots of cream cheese onto a plate. Top with mini dairy-free chocolate chips. After assembling the eyes you can then pop them into the freezer to chill. Tip: if you don’t have piping bags, sandwich bags with the tip of the corner cut off will work well for piping eyes.

Prepare the fruit. Refer to the Internet for a visual guide showing the many ways you can prepare the ingredients.

Scoop seeds from mini cucumbers. Help your bugs stand upright by slicing a flat edge on the bottoms of mini cucumbers and celery sticks.

Vegetable bugs. Fill celery stalks and/or mini cucumbers with cream cheese, using a piping bag or spoon.

Fill the celery stalks with peanut butter, using a piping bag or spoon. These will be the base of all the fruit and vegetable bugs you make.

Unleash your kids’ imagination! Use the Internet for inspiration to make snails, caterpillars, dragonflies, and butterflies. Or get creative and invent your own bugs.

• Snails: Start with a fruit round for the shell. Stick chilled googly eyes onto the grape ‘heads’. Insert thin-sliced apples (with skins on) for antennae.
• Caterpillars: Stick chilled googly eyes onto grape ‘heads’. Add apple antennae. Make the body with a line of grapes or blueberries.
• Dragonflies and butterflies: Stick chilled googly eyes onto grape ‘heads’. Add apple antennae. Use sliced strawberries for wings. Use blueberries or grapes for the body.

Author

Brittany Mueller

[For a full introduction to this recipe, watch their video instructions (11 minutes).]

Ingredients

The dough base:
250 grams wholemeal flour
250 grams baker’s flour
9 grams salt
5 grams malted barley
100 grams ripe levain
400 grams warm water
12 grams olive oil

The toppings:

2 small tomatoes
10 grams aged cheddar
3 small jalapenos
1 handful basil
2 cloves minced garlic
10 grams olive oil
1 pinch salt

Method

Mix the flours, salt and barley together in a clear container.

Mix the ripe levain, water and olive oil in a measuring jug.

Add the wet ingredients to the flours and combine thoroughly.

Let the dough sit for 1 hour to develop strength.

Perform 4 sets of stretch and folds spaced half an hour apart.

Oil a baking dish.

Loosely shape the dough and place it into the baking dish.

Leave the dough in your fridge overnight.

Remove the dough from the fridge and let it sit for a few hours on your benchtop until there are large bubbles visible on under its surface.

Dimple the dough with your fingers.

Drizzle the focaccia with olive oil, the minced garlic and sprinkle it with salt.

Chop the tomato into small cubes, slice the jalapenos, finely chop the basil and grate the cheese.

Scatter all of the remaining ingredients over the focaccia.

Bake at 230degC for 20 minutes.

Remove from the oven and rest on the counter for 20 minutes before serving.

Author

Jian Liu & Julian Merkenich
Camberwell

Ingredients

2 potatoes
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon chilli powder (optional)
3 cups water
1 pinch asafoetida
lemon
coriander or parsley for garnish
1 tablespoon oil

Method

Boil the potatoes and break into smaller pieces.

Heat the oil in a pan. When the oil is hot, add the cumin, chilli powder and asafoetida.

Add the water. Add the potato pieces, lemon and garam masala.

Garnish with coriander or parsley.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

600g of mixed greens such as silverbeet (leaves only) and spinach
250g ricotta
50 parmesan (plus extra to serve)
1 egg
¼ teaspoon nutmeg
100g plain flour
a good pinch of salt

Method

Blanch the greens, squeeze out all of the water and chop finely.

Add all ingredients in a large bowl and mix well until it forms a dough (add a little extra flour if needed).

Roll out strips of dough on a floured surface (like rolling sausages) and cut into 3 cm pieces. Flatten each piece slightly with a floured fork. Place on a tray lined with baking paper and refrigerate for about half an hour.

Cook in salted water in small amounts until the gnocchi rise to the surface.

Serve with a sauce of your choice. Alternatively, place into a greased baking dish, dotted with about 40g butter, sprinkle with extra parmesan cheese and place under a hot grill for about 4 minutes.

Author

Megan Goodman
Donvale

Ingredients

Self raising flour
2 medium beetroots
salt and pepper to taste
½ cup basil
½ cup walnuts
2-3 cloves of garlic
1/3 cup oil

Method

Boil beetroot and puree.

Knead dough by mixing ½ teaspoon salt, ½ teaspoon pepper, 1 tablespoon oil, beetroot puree and dough. Add only as much flour as is just sufficient to bring everything together. Put the dough aside.

Bring one litre or more of water to the boil and add salt and oil in it.

Chop the garlic and basil finely. Grind the walnuts in a mortar coarsely or chop using a knife.

Roll the dough into snake-like cylindrical shapes, cut them in pieces and boil.

When the gnocchi is cooked, it will float on the surface of water.

Remove the floating gnocchi and keep adding the fresh gnocchi until the batch is done.

In a pot, heat 1/3 cup oil. Add garlic and black pepper. Cook until the garlic is soft. Add the basil and walnuts. Just a quick fry is all that is needed. Then add the gnocchi, toss well until everything is well coated with garlic, basil and nuts.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

The tofu
1 block of firm tofu, sliced
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon garlic powder
fresh thyme for garnish

The sauce
2 tablespoons olive oil
2½ cups of white mushrooms, sliced
1 onion, finely chopped
1½ cups of vegetable broth
3 tablespoons flour
¼ cup water
1 teaspoon dried thyme

Method

The tofu

Preheat the oven to 200degC.

Cut the tofu into slices and place it on a baking sheet. Brush with olive oil and sprinkle with salt, pepper and garlic powder and bake for 20 minutes.

The sauce

While the tofu is in the oven, prepare the sauce.

Heat the oil over medium heat, add the onion and sliced mushrooms and season with a pinch of salt. Cook for 10 minutes, stirring occasionally.

Add the flour, continue cooking and stir for about 5 minutes until it’s absorbed by the mushrooms.

Add 1 cup of broth, stirring until the liquid is incorporated and thickened, there should be no lumps.

Season with black pepper and thyme. Simmer at low heat until thickened (about 10 minutes).

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

The biscuit base
250g of plain biscuits (such as Arnott’s Marie), crushed
100g butter
½ cup condensed milk
1 cup desiccated coconut
1 teaspoon lemon rind, finely grated

The lemon icing
1 cup icing sugar
1 teaspoon soft butter
lemon juice
extra desiccated coconut

Method

The biscuit base
Melt the butter and condensed milk together in a small saucepan and then pour over the crushed biscuits, coconut and lemon rind (I normally reserve some of the wet ingredients until I see how sticky the mix is, adding extra coconut if too sticky). Mix well and press firmly into a slice tin. Refrigerate to set.

The lemon icing
Add the lemon juice to the icing sugar and butter a little at a time until you reach a spreadable consistency. Spread over the biscuit base.

Sprinkle with coconut and return to refrigerator to set before slicing into squares.

Author

Megan Goodman
Donvale

Ingredients

1¼ cups sugar
2 eggs
½ teaspoons salt
½ teaspoons vanilla
3 tablespoons lemon juice
the rind of 2 lemons
¾ cup oil
1 cup natural yoghurt
2 cups self-raising flour

Method

In a bowl, mix the rind, oil, eggs and sugar using either a fork or a hand mixer.

Add the remaining ingredients and combine well.

Pour into a greased round tin and bake at 175degC for 45-50 minutes.

Leave to cool then turn out and dust with icing sugar or, while warm, drizzle with a sugar/lemon syrup made by boiling some sugar and lemon juice.

Author

Vicki Jordan
Lower Plenty

Ingredients

2 cups rhubarb, chopped small
2 cups onions, sliced
2 cups sugar
1 cup vinegar
2 teaspoons salt
2 teaspoons curry powder

Method

Mix the curry powder with a little of the vinegar.

Put the rhubarb, onions and rest of the vinegar into a pan and cook until the onions are softening.

Add the curry powder, salt and sugar to the mixture. Cook until the onions are tender (around 15-20 minutes).

Add a little cornflour mixed with water to thicken for a few minutes before taking off the heat.

Author

Pam Griffith
Wattle Glen

Ingredients

½ cup raw cashews or macadamias
1 medium peeled carrot, steamed or roasted
¼ cup nutritional yeast
1 teaspoon white or cider vinegar
½ cup water, plus more for soaking
2 teaspoons oil
1 teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
3 servings macroni

Method

Completely cover the nuts in a bowl with water. Let soak for 2-6 hours, or refrigerate and soak overnight.

Combine all the ingredients (including the ½ cup water) and blend in a blender or with an immersion blender until completely smooth.

Transfer to a small pot and mix in the cooked pasta.

Taste and add extra seasonings (onion, salt, nutmeg, pepper) as desired (Vasundhara likes to add another ½ teaspoon salt and a pinch more nutmeg).

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

3 large red capsicums
½ kg penne rigate pasta
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1½ cups vegetable broth
½ cup raw cashews, soaked in water for 2-4 hours
1½ teaspoons Himalayan salt, more to taste
3 tablespoons nutritional yeast
2 tablespoons lemon juice, fresh
1½ teaspoons oregano
1 teaspoon parsley
¼ teaspoon red pepper, crushed
1 tablespoon tomato paste
fresh cracked pepper, to taste
1 cup fresh basil, chopped

Method

The roasted capsicums

Broil the whole capsicums on a baking tray 2 inches apart. Broil until the skin starts to blister and blacken. Using tongs, rotate the capsicums a quarter turn until all sides are charred, about 5 minutes each side. The capsicums should be slightly collapsed and soft. The whole process takes 15-20 minutes.

Remove from the oven and place the capsicums on a cutting board. Cover with a large bowl or pot to steam them, about 10-15 minutes.

When the capsicums are cool enough to handle, slice them vertically and spread them open to make a long strip. Remove the stem and seeds. Flip the capsicum over and remove charred skin. It should peel off easily. Set aside.

The pasta and sauce

Place the pasta in a large pot of lightly salted boiling water. Cook until al dente (usually 10-12 minutes). Drain and set aside.

Heat up oil in a large pan over a medium heat. Lightly sprinkle with a pinch of salt. When melted, add the onion and sauté until translucent, about 3-4 minutes. Add the garlic, crushed red pepper, oregano, and parsley and sauté for 2- 3 minutes until lightly brown. Stir often to prevent burning. Now stir in the tomato paste and cook for 1-2 minutes. Remove from heat.

Drain and rinse the cashews and the discard water. In a blender, place the sauteéd onions & garlic, broth, soy milk, roasted capsicums, cashews, lemon juice, nutritional yeast and salt. Blend until the cashews and capsicums have completely broken down and the sauce is smooth, about 1-2 minutes. Set aside.

Pour the sauce back into the pan. Cook for 4-5 minutes on medium heat, until it slightly thickens up. Stir often to prevent burning (turn heat lower if necessary). Taste for seasoning, and add more if needed.

Add the cooked and drained pasta to the pan. Toss with fresh basil and serve immediately. Top with fresh-cracked pepper.

Author

Vasundhara Kandpal
Green Karma
Eltham

Four ingredients are available in abundance in my garden at the moment. I gave my lemon tree a severe pruning and had a resulting tub of lemons. The warrigal greens and parsley had to be chopped back before the brown snake comes out of hibernation and I discovered another area of onion weed (aka three cornered leek) which I dug out. What to do with them all?

I make heaps of Staffordshire frying greens when the parsley and warrigal greens are in a growing frenzy then freeze it in portion-size lumps for when I need it.

Ingredients

1 bunch of spinach, warrigal greens or similar green vegetable
1 bunch of parsley
1 big bunch of spring onions, leeks or onion weed
2-3 tablespoons olive oil
1 tablespoon butter (optional)
salt and pepper (optional)
lemon juice (optional)

You can alter the amounts of each ingredient depending on what you have available in the garden and to suit your taste.

Method

Blanch the warrigal greens etc, drain and chop.

Chop the parsley and onions. Sauté them to soften them and then add the warrigal greens.

Add pepper and salt to taste.

Cook covered for about 15 minutes.

Uncover and cook to your preferred consistency – about another 15 minutes.

Check the seasoning, add lemon juice if desired, and serve.

Version with egg

Extra ingredients
vegetable stock
cumin
chopped preserved lemon (about ¼ lemon per portion) – or lemon zest
eggs
feta
zaatar, dukkah or similar spice and nut mix

Method
With the Staffordshire frying greens, stir through the vegetable stock, cumin and lemon and cook a little longer to reduce the stock.

Make indentations into the mix and crack an egg into each. Sprinkle crumbled or chopped feta around, cover the pan and cook the eggs to your liking.

Serve on toast with a sprinkling of zaatar.

Version with yoghurt

Extra ingredients
1 cup yoghurt
½ teaspoon garam marsala
chili powder if you like
1 clove garlic, crushed
½-1 teaspoon toasted, partly crushed cumin seeds
pinch of salt

Method
Mix the yoghurt with the crushed garlic, salt and garam marsala.

Spread on top of the Staffordshire frying greens.

Top with toasted cumin seeds.

Serve as a dip or as an accompaniment for curries.

Author

Pam Jenkins
Diamond Creek

Adapted from Squirrels Vegetarian Cookbook.

Ingredients

200g steamed green beans (just cooked, then run under cold water)
100g raw almonds, skin on
2 tablespoons tamari
1 clove (or more) garlic, crushed
1 tablespoons fresh root ginger, grated
1 large tomato in thin wedges (or cherry tomatoes cut in half)
½ medium red onion, thinly sliced
2 tablespoons olive oil

Method

In a dry saucepan, toast the almonds on low heat until they begin to brown. Stir often.

Add the oil, garlic and ginger and stir until aromatic.

Add the tamari and cool.

Mix the almonds with the veggies, toss well and serve.

Author

Jennie Ramage
Ivanhoe

Ingredients

300g broad beans, fresh peeled and shelled
½ an onion, chopped coarsely
3 cloves of garlic
a packed handful of parsley
1 tablespoon besan flour
1 teaspoon cumin, ground
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon coriander, ground
sesame seeds for rolling
oil for frying

Method

Place all ingredients, except the broad beans, in a blender bowl and blend to a smooth paste.

Add the broad beans until they are blended coarsely (you still want a bit of texture, not a paste).

Place the mixture in a bowl, cover and refrigerate for at least 30 minutes.

Heat 1-2cm of oil in a small, heavy bottomed fry pan.

Shape heaped tablespoons of the mixture into balls by hand or use a falafel press. Sprinkle with sesame seeds.

Fry the falafels for a minute or so on each side until browned, turning carefully. Transfer the cooked falafels to drain on a brown paper bag.

Serve with your favourite salads, middle eastern bread and dips.

Author

Maude Farrugia
Heidelberg Heights

A recipe by Maggie Beers.

Serves 4.

Ingredients

3 cups broad beans
4 tablespoons extra virgin olive oil (evoo) plus last moment drizzle
2 tablespoons fresh mint, chopped
80-100g pecorino
4 slices sourdough bread for bruschetta

Method

Sort the large pods and small pods into different piles before peeling and, where possible, use the smaller ones. Blanch the broad beans in boiling salted water for 2-3 minutes and refresh in cold water immediately.

Heat a grill pan until hot, brush the slices of sourdough with a little olive oil and grill until well toasted on each side.

Add a little more evoo to the beans. Mix with mint and a little more evoo as needed. Taste for seasoning and adjust if necessary.

Spoon onto the grilled bruschetta and serve with shavings of pecorino and an extra drizzle of evoo.

Author

Deborah Taylor
Eltham

Bev Middleton: Pickle the broad beans when they are small and cook in tomato and garlic sauce. Alternatively, double pod them, cook gently and serve with lemon vinaigrette. You can also make falafel, a lot of work but delicious.

Claire Smith: Falafels were originally made from broad beans. I also like them when cooked and made in to a hummus-like dip.

Catherine Knight: Thinly slice onion, garlic and chorizo. Fry in a pan until cooked and then add the broad beans. Fry again until warm. Don’t over cook as they become dry. Also, the younger the broad beans are the better.

Deborah Taylor: Here are 4 Stephanie Alexander recipes.

Susan Palmer: Steam for 5-6 minutes, then serve with a little olive oil, shaved parmesan cheese and cracked black pepper.

Meera Govil: Remove the thick peel from the beans. Then toss through salads or through pasta at the very last minute.

Meera Govil: Mix the broad beans with garlic and smash with a chopped fresh red chilli, lemon juice, olive oil, salt, pepper, a hint of cumin powder and fresh mint. Use it like smashed avocado on toast.

Nina Ceddia: Blanch them and then toss with little boiled potatoes and a good mustard seed or red wine vinegar dressing.

Nina Ceddia: Cook up some onion and garlic in olive oil. Add a can of diced tomatoes, salt and pepper. After 15-20 minutes of low cooking, add the broad beans (not the pod), a can of water and a bunch of spinach. Cook to your liking. Before serving, drizzle a little olive oil. Serve with crusty bread.

Nina Ceddia: Broad bean fritters. Cook the broad beans and some potatoes and cool down. Mash the potato only. In a bowl, place the broad beans, the mashed potato, a small amount of bread crumbs, grated Parmesan cheese, diced garlic and fresh parsley, salt, pepper and eggs. The frittata mixture needs to be the consistence that of thick cake batter. Place some oil in a frying pan and add a spoonful of mixture. Turn over to cook both sides. Can be eaten hot or cold.

Ingredients

100g day-old dense crusty bread (rub the bread with a clove of garlic for extra flavour)
virgin olive oil
salt and pepper
½ small red onion
3 very ripe, sweet medium-sized tomatoes
1 avocado
1 small continental cucumber, peeled
1 spring onion
½ cup mixed coriander and Italian parsley leaves
handful of fresh mint leaves, torn into small bits
salt and pepper
1 teaspoon sumac
¼ cup vinaigrette (made from ⅔ cup virgin olive oil, ⅓ cup red wine or cider vinegar, 1 teaspoon Dijon mustard, salt and pepper and a pinch of sugar)

Method

The day before: tear the bread into small chunks (2-3 cms), put in a bowl with a good drizzle of extra virgin olive oil, season with salt and pepper, and use your fingers to toss the bread around so that the pieces have a touch of oil on them. Toast in a 160degC oven until dry and golden in colour.

Finely slice the red onion and soak in a small bowl of cold water. Just before you put the salad together, drain the onion and squeeze out excess water. Cut the tomatoes into large chunks and the cucumber and avocado into 2cm dice.

Put the toasted bread into a large stainless steel bowl with the vinaigrette and soak for a few minutes. Then add the tomatoes, cucumber, avocado, onions and salt and pepper and toss to mix. Add the herbs and sumac and toss again. Transfer to a serving dish.

Author

Julie French
Montmorency

Ingredients

The base
1½ cups almonds
1 teaspoon cinnamon
1 cup medjool dates

The filling
¾ cup coconut milk
2 heaped cups cashews
2 teaspoons cinnamon
8 medjool dates
3 ounces white chocolate (optional vegan) + more for sprinkling on the cake
1 tablespoon organic vanilla powder

Method

Use a blender or food processor to combine the almonds, medjool dates and cinnamon. Process until you have a crumble texture. Do not over-process or it will end up too smooth. Just a crumbly texture is ideal.

Press this base mixture into a 7 inch springform that you have prepared with parchment paper or greased a little with just a bit of coconut oil.

Combine the cashews, cinnamon, coconut milk, medjool dates and optional organic vanilla powder in the blender or food processor. Process this time until really smooth.

While the blender is running, melt the white chocolate in a microwave or just on the stove with water. Fold the melted chocolate into the filling. Pour the filling onto the base and finish with some more chocolate sprinkles.

Chill.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1 can of chickpeas, drained
1 teaspoon bicarb soda
juice of 1-2 lemons
1 clove of garlic, peeled and chopped
½ cup tahini
1 teaspoon ground cumin
1 teaspoon salt
2-3 tablespoons of water
1 tablespoon olive oil

Method

Add the drained chickpeas and bicarb soda to a small saucepan and cover with water. Boil for 10-15 minutes until soft. Drain and cool.

Add to a food processor together with the lemon juice, garlic, salt, tahnni and cumin and blend until thick and creamy.

Add the water slowly, blending and scraping down the sides as needed until the mixture pales. Add the olive oil.

Leave the mixture for around 10 minutes then taste and add more salt and lemon juice as needed.

Author

Megan Goodman
Donvale

Ingredients

6 medium carrots / around 500g-ish, grated
olive oil
200-300g Greek-style yoghurt
1 garlic clove, crushed (or more if you like things garlic-y)
pinch of salt

Method

In a frying pan, cook the carrots in ½ tablespoon of olive oil, until just softened.

Turn off the heat and add the crushed garlic, stir through and leave to cool.

Once cool, add the yoghurt slowly, tasting to get the balance of flavours and consistency to your liking.

Add salt to taste.

Author

Reşat Sürücü
Coburg

Ingredients

1 cup of cooked Puy lentils
1 brown onion diced
1 tablespoons olive oil
1 tablespoon red wine vinegar
2 tomatoes diced
3 tablespoons mint leaves finely chopped
1 tablespoon parsley leaves finely chopped
salt and pepper to taste

Method

Fry the onion in the olive oil until softened.

Add the tomatoes and cook for 2-3 minutes.

Add the vinegar and then add the pre-cooked lentils to warm through.

Remove from heat and toss through fresh herbs and salt and pepper to taste.

Serve with toasted sourdough.

Author

Megan Goodman
Donvale

Ingredients

The meatballs:
1½ cups cooked black beans
¼ cup dried cranberries
¼ cup fresh parsley
2 garlic cloves
1 tablespoon tapioca starch
1½ teaspoons sage
1 teaspoon linseeds, grounded
½ teaspoon nutmeg
salt and pepper to taste

The sauce:
1¼ cups almond milk (300ml)
2 tablespoons veggie stock powder
1 tablespoon vegetable oil
1 tablespoon corn starch
1 pinch nutmeg
salt and pepper
fresh parsley to garnish

Method

Soak the cranberries in the milk for 20-30 minutes.

Pre-heat the oven to 200degC.

In a blender, combine the black beans, garlic, parsley, linseeds (previously grounded), nutmeg, salt and pepper. Blend to a paste (you might need to push down the mixture a few times to properly blend – do not add any liquid or they won’t come up together).

Add the tapioca starch and the soaked cranberries (do not discard the milk, you are going to use it soon for the sauce!) to the mixture and mix it with your hands until all the starch is absorbed.

Roll the ‘meatballs’ into the desired size, arrange on a baking tray and bake for 10-20 minutes (the bigger the balls, the more time in the oven).

Meanwhile, make the sauce. In a saucepan, combine the corn flour with the vegetable oil. Turn on the heat and gently stir into the almond milk. Cook for 5 minutes, stirring all the time. Add the veggie stock, the spices and adjust the saltiness. Cook for another 2-3 minutes on medium-low heat until the sauce starts to thicken.

Once the ‘meatballs’ are ready, add them into the pan, and coat them with the sauce.

Serve with some freshly ground pepper and parsley.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

4 fresh large eggs
3 tablespoons of cream
20g salted butter

20g of black truffle, thinly shaved
salt and pepper
parsley

Method

Overnight, place the uncooked eggs in a sealed glass jar with the truffle – the truffle aroma will infuse with the eggs.

The next day, mix together the eggs and cream.

Gently heat the butter until melted and add the egg mixture.

Stir carefully with a wooden spoon until the eggs are cooked to your desired consistency.

Plate up, shaving/grating the truffle over the eggs.

Add salt and pepper plus a parsley garnish.

Author

Francis Gibson
Howqua Truffles
Eltham

Recipe from Flavours of Morocco by Ghillie Basan.

Ingredients

500 grams boned and cubed lamb
2 tablespoons olive oil
2 red onions
2 garlic cloves
chopped knob of ginger
pinch of saffron
2 cinnamon sticks
2 teaspoons crushed coriander
12 prunes pitted soaked in cold water for an hour then drained
6 dried apricots soaked in cold water for an hour then drained
4 strips orange rind without pith
3 tablespoons of blanched almonds
2 tablespoons honey
salt and pepper
A bunch of coriander leaves
pearl couscous

Method

Heat the oil in a tagine or heavy pan, sauté the almonds till golden, then add and sauté the onion and garlic, then the spices.

Add the lamb and sauté for a further 2 minutes, stirring well.

Cover the mix with water and bring it to the boil.

Reduce the heat, cover and simmer for about an hour until the meat is tender.

Add the prunes, apricots and rind, cover and simmer for another 20 minutes.

Add the honey, season with salt and pepper and simmer for another 10 minutes.

Stir in half the coriander leaves. Make sure the tagine doesn’t run out of liquid, adding more if necessary to maintain a syrup.

Serve with couscous and sprinkle with coriander.

Author

Robin Gale-Baker
Macleod

The base

1¼ cups plain flour
125g butter, chopped
90g cream cheese, chopped

Beat all of the ingredients until well combined (will be a little crumbly) and press into a 20cm slice pan. Bake at 180degC for 20 minutes and allow to cool.

The topping

½ cup of jam (I like apricot)
¾ cup sugar
1 large egg
1 teaspoon vanilla
1 cup shredded coconut
50g melted butter cooled

Spread the jam over base.

Then beat together the sugar, egg and vanilla until light and fluffy. Stir in the coconut and butter. Spread the coconut mix on top of the jam. Bake at 180degC for 15-20 minutes.

Cool well before cutting.

Note: if using homemade jam, add a little lemon juice to maintain colour.

Author

Megan Goodman
Donvale

Serves 2-3.

Ingredients

½ big onion (chopped finely)
1 carrot or zucchini grated
1 cup chickpea flour (fermented overnight using 1 teaspoon sugar and 1 teaspoon yeast)
1 cup chopped green leaves
2 teaspoons salt
1 teaspoon cumin powder
2 tablespoons oil
1 teaspoon garam masala or season with your favourite spices

Method

Mix everything and bake for 20-30 minutes at 180°C.

Tip: you can try using different flours – polenta, semolina, buckwheat, spelt, etc.

Author

Vasundhara Kandpal
Green Karma
Eltham

Serves 2-3.

Ingredients

1 big onion, roughly cut
3-4 big tomatoes, roughly cut
1 tablespoon cumin
½ cup cashews
1-2 bay leaves (optional)
1-2 cloves (optional)
1 tablespoon oil
1 teaspoon garam masala
1 teaspoon red chilli powder (optional)
1 pack of extra firm/firm tofu
salt to taste
1-2 tablespoons fenugreek dry leaves (optional)

Method

Heat the oil in a pot/pan. When sufficiently hot, add the cumin and the other spices.

Add the onions and saute well.

Add the tomatoes and cashews and saute well.

When the tomatoes are cooked enough to loosen up their shape, stop cooking and let it cool a bit.

Now remove bay leaves and blend everything to a super smooth puree. Add water if needed and to suit your consistency.

Mix the puree and tofu cubes in the pot again and cook for 10-15 minutes again so that the tofu absorbs the sauce. Add the roasted and powdered fenugreek leaves.

Tip: the tofu can be replaced with veggies, fried/boiled potatoes etc.

Tip: the same gravy/ sauce can be used for many other recipes.

Author

Vasundhara Kandpal
Green Karma
Eltham

Makes 1½ litres.

Great for topping over ice-cream, or cereal. Can also be added to marinades for chicken.

Ingredients

1kg ripe apricots
½ cup sugar
1 litre water
1 teaspoon lemon juice

Method

Wash and stone fresh fruit. Add water and boil for 5 minutes. Strain.

Add sugar and lemon juice and bring to a boil. Remove from heat.

Cool and store in glass jars. Keep refrigerated after opening. Keeps for several months.

Author

Robyn Currie
Eltham North

Asian apple glazed pork steaks

Half a dozen butterflied pork steaks (from Happy Valley Free Range)
4 tablespoons of Under the Pickle Tree Asian Apple Sauce
1 tablespoon light soy sauce
½ cup of red wine
1 teaspoon fennel seed

Rub all the marinade ingredients into the steaks and put in a heavy, ovenproof dish. Cover loosely with aluminium foil and bake at 180 degrees for about 30-35 minutes. You can add some stock to keep a gravy in the bottom of your pan.

Smashed potatoes

1 kilogram of potatoes from Gembrook Potatoes
half a cup of olive oil from Hildebrand Grove
two teaspoons of salt
two sprigs of rosemary
6-8 cloves of garlic, smashed from Weyhill Farm

In a large pot of water, boil the potatoes until very tender.

In an ovenproof dish, lay in smashed, cooked potatoes by simply pushing your thumb into the middle of them and laying them out.

Drizzle with olive oil, smashed garlic, salt and rosemary.

Bake at 220 degrees for about 1 hour until crispy skinned.

Rocket, pear and feta salad with homemade white balsamic and honey mustard dressing

300 grams of mixed salad leaves (include a large amount of rocket) from Peninsula Fresh Organics or Just Picked
2 pears, thinly sliced from Apted’s Orchard
100 grams of firm feta from Blue Bay

Combine ingredients in a large salad bowl.

White balsamic, honey and mustard dressing

In a jar combine: a quarter of a cup of Hildebrand Grove olive oil, a quarter of a cup of white balsamic, 1 teaspoon mustard, two teaspoons of Heidi Honey Hurstbridge and a squeeze of lemon juice. Shake well and pour over the salad.

Serve the meat with the jus poured over the top, the smashed potatoes and side salad.

Add also, a loaf of crusty sourdough from Old Europa for mopping up the gravy and a bottle of Pinot Noir from Shaws Road Winery or Kings of Kangaroo Ground.

* * * * *

A meal worthy of the festive season!

Author

Kelly Meredith
Panton Hill

This can be eaten as a salad on top of mixed greens or rocket, or place in a cabbage or lettuce leaf, wrap up and enjoy!

Ingredients

6 freshly picked asparagus spears
1 stalk celery
2 small florets cauliflower
1 basil leaf
1 teaspoon spring onions or leek
pinch of fresh or dried chilli
half lemon
Himalayan crystal salt
1 teaspoon apple cider vinegar
1 or 2 teaspoons of olive oil
½ avocado (or use broad beans)
small handful almonds

Method

Slice or chop finely asparagus (reserve tips for presentation), cauliflower, celery, spring onions and place in a bowl.

Top with apple cider vinegar, lemon squeezed and set aside. Prepare and combine remaining
ingredients.

Mash avocado, squeeze a bit of lemon, finely chop almonds and combine with avocado, mix through with a pinch of unrefined salt.

Serve salad in cabbage or lettuce leaves so you can roll up and eat as a wrap, or serve on a bed of salad greens.

Top with avocado mixture, or mix through other ingredients before placing on cabbage leaf if you’re wrapping!

Author

Jenny Disney
Research

Serves 6

Ingredients

1 tablespoon olive oil
1 onion chopped
12 sage leaves
2 cups (400g) arborio rice
800g pumpkin, peeled and chopped into small pieces
1¼ litres (5 cups) chicken stock
sea salt and cracked black pepper
30g butter
½ cup (40g) finely grated parmesan
extra finely grated parmesan and fried sage leaves, to serve

Method

Pre heat oven to 200°C. Heat a large ovenproof saucepan over med-high heat. Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.

Add the rice, pumpkin and stock and cover with a tight-fitting lid. Bake for 30 minutes. The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly. Sprinkle with extra parmesan and fried sage leaves to serve.

Author

Christine Rodda

Serves 6 people

Ingredients

600g Granny Smith apples – peeled & diced
250g blackberries – fresh or frozen (if using frozen blackberries de-frost before use)
Up to 3 tablespoons honey – adjust to taste, allowing for the sweetness of fruit used
100mls water
Toasted muesli or granola
Low-fat Greek-style yogurt to serve

Method

Place the apples, honey and water in a wide pot.

On a low heat, gently cook the apples until tender. If the apples start to stick or fry, just add a touch more water.

Once tender, turn off the heat then add the blackberries and stir through gently to combine well.

Spoon the fruit compote into a serving dish or individual glasses and top with toasted muesli or granola.

Serve warm with a dollop of yogurt.

This simple method can be used to stew any fruits quickly.

If preferred, serve with reduced fat ice cream / frozen yogurt / custard, or low-fat pouring cream.

For a baked alternative, rather the the toasted muesli/granola: place the stewed fruit in an oven-proof baking dish. Top with a mixture made from 1 cup rolled oats, ½ cup slivered almonds and 2 tablespoons golden syrup. Bake in a hot oven for 15 minutes or until the topping is toasted and bubbling.

Author

Bek McMillan
Templestowe

Serves 4-6

Ingredients

1 brown onion, diced
1 teaspoon oil
1 medium carrot, grated
2 short rashers of bacon, diced (optional)
quarter of a small fresh cabbage, shredded
3 cups (or more) homemade sauerkraut
1 teaspoon sugar
6 peppercorns

Method

Heat oil in a large saucepan and fry diced onion until transparent (do not brown).

Add the grated carrot and diced bacon on a low to medium heat fry for a further 1 minute, stirring as required.

Add the fresh cabbage, fry for 30 seconds.

Add the sauerkraut, sugar, 6 peppercorns and a little water if the mixture looks ‘dry’. There should be some moisture around the cabbage.

Turn heat down and gently simmer for 30 minutes to allow the flavours to develop.

Serve hot with braised beef and mashed potatoes.

The braised cabbage can also been eaten cold, at room temperature.

Author

Vera Herman
Greensborough

Ingredients

1 onion, chopped
1 tablespoon olive oil
2 cups blanched, peeled broad beans
2 cups vegetable or chicken stock
1/3 cup grated parmesan
1 big handful parsley, chopped
1 handful mint, chopped
1 lemon, juiced
salt/pepper

Method

Saute the onion in olive oil. Add the broad beans, stock and cook until tender (under 10 minutes). Stir in the grated parmesan cheese, parsley and mint. Turn off the heat and taste. Add salt and pepper to taste. Finally, add lemon juice and mix well.

Blend the soup until smooth. Serve while hot with a dollop of yogurt or sour cream (optional).

Author

Duang Tengtrirat
Research

Ingredients

salt
500g broad beans (in pod)
small wedge parmesan
1 small onion
10 stalks parsley
handful fennel tops
1 large leek
4 cups basic chicken stock
80g butter
1 cup arborio rice

Method

Fill saucepan with water. Add pinch salt, bring to boil. Shell broad beans. Drop into boiling water for 30 seconds. Quickly drain beans and soak in cold water. Strain and then peel beans of tough outer skin.

Put aside.

Grate parmesan into small bowl – about 3 tablespoons. Set aside. Peel and finely chop onion and set aside. Rinse then chop parsley and fennel tops.

Cut leek into fine rings, soak in large bowl of water to release dirt. Drain.

Place stock in saucepan over medium heat, then turn to low, ready to ladle into rice.

Add half the butter to frying pan, tip in onion and leek. Stir with wooden spoon until well softened.

Tip in rice and stir so rice is covered with butter. Add ladleful of hot stock, stirring all the time. Continue to add ladleful’s of stock as the previous disappears, saving one for later.

After about 15 minutes, add broad beans and last of stock, stirring. Taste for salt and pepper.

After extra 5 minutes, stir in rest of butter and fennel tops, herbs and parmesan. Cover pan for 3-4 minutes before serving.

Author

Lisa Walton
Hurstbridge

Ingredients

2 cups fresh broad beans, shelled and blanched
2 cups fresh or frozen peas, shelled and blanched
300g linguine, cooked al dente
1 cup ricotta cheese
½ cup grated parmesan cheese
¼ cup coarsely chopped mint leaves, plus more leaves for garnish
2 tablespoons olive oil

Method

Combine the ricotta, parmesan, chopped mint and ¼ teaspoon of pepper in a large bowl. Just before the pasta has finished cooking, add 1 cup of cooking water to the cheese mixture, and stir to combine.

Drain the pasta, and transfer to a serving bowl. Add the olive oil and toss. Add the ricotta mixture, broad beans, and peas. Toss to combine. Season with salt and pepper, sprinkle with mint leaves. Serve.

Author

Duang Tengtrirat
Research

Serve with rice and Asian greens or put in a toasted baguette with salad and a lime mayonnaise.

Ingredients

1kg pork neck or shoulder fillet
½ jar Under The Pickle Tree Burmese Sauce
2 inch knob of ginger, crushed
2 tablespoons Chinese rice wine
2 tablespoons ketchup manis (sweet soy sauce)

Method

Rub the marinade into the pork and leave in the fridge overnight.

Heat a bbq plate to a moderate heat and coat with some oil. Bbq the pork for 20-30 minutes, turning often and basting with a little of the juices from the marinade each time. You can slice the pork open to see that it is cooked through. It should be nice and caramel coloured on the outside and white inside.

Rest the meat once cooked for 5 minutes and then slice into strips. Garnish with coriander and serve with rice and Asian greens.

Author

Kelly Meredith
Panton Hill

Ingredients

a few handfuls of spinach (can also use rocket or other soft lettuce or a mix of spinach and lettuce)
50g walnuts
fetta cheese
¼ butternut pumpkin cut into smallish pieces (¼cm thickness x 2-3cm)
glazed balsamic vinegar
olive oil

Method

Heat oven to 180°C.

Place pumpkin in single layer on tray. Drizzle with olive oil and roast for approximately 40-50 minutes until the pumpkin is slightly caramelised (darkened at edges, almost beginning to burn).

While pumpkin is cooking dry roast walnuts in heavy based pan.

Place spinach on flat salad plate.

Top with the caramelised pumpkin.

Spread the broken fetta over the top.

Top with the dry roasted walnuts.

Drizzle salad with glazed balsamic vinegar and a good quality olive oil.

Author

Mary Rankin
Montmorency

Makes eight 85 gram patties

Ingredients

200g grated carrots, from 2 medium carrots
200g rolled barley, or other rolled grain (oats, spelt, rice, etc) or a mix
1 small shallot, grated or finely chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon sesame seeds
3½ teaspoon ground flax seeds (from 2 teaspoons whole seeds)
3 teaspoons of grated hard cheese
olive oil
fresh chervil or cilantro
hot sauce

Method

Combine all ingredients from carrots to cheese in a medium mixing bowl. Add 240ml (1 cup) water and stir well. Cover and let stand for at least 1 hour or overnight (refrigerate if you let it stand for more than an hour). The mixture will gradually become more cohesive; the longer it rests, the easier it will be to shape.

Pour a bit of oil in a skillet and place over medium heat. Divide the mixture into eight equal portions (if you want to be really exact, each should weigh 85 grams). Wet your hands lightly, scoop out a portion, and shape it into a patty between the palms of your hands. You can make the patties thicker or thinner depending on your preference.

Repeat with as many portions as you want to cook. Transfer the patties to the hot skillet and cook for 3 minutes on each side, or until golden.

Serve immediately, with a sprig of chervil and a dash of hot sauce. The raw mixture will keeps for about 2 days in the fridge, tightly covered.

Author

Olivia Wykes
Montmorency

Serves 4

Ingredients

3 large carrots
¼ cup honey, stirred with ¼ cup warm water until dissolved
Good quality goat’s curd (mixed with equal parts natural yoghurt, optional)
1 tablespoon butter
In season soft herbs (e.g. chervil, watercress, tarragon)
Salt and pepper to taste

Method

Wash and peel the carrots, then slice finely on mandolin. Season lightly with salt and a little bit of the honey mixture.

Roll the carrot ribbons tightly around each other into large spiral until it is around 12cm in diameter (i.e. it looks like a rose).

Pick and wash the soft herbs.

Place the butter in pan and allow to brown but not burn. Stop the butter cooking at this point by adding a few tablespoons of the honey mixture.

Add the carrot roses to the pan, and reduce heat, turn every few minutes until the roses are cooked through but not soft. Remove from pan and season lightly.

Meanwhile, mix the goats curd with yoghurt (if using).

Place two big spoons of the curd on the bottom of a warmed plate, place carrot on top, and surround with herbs.

Author

Kobi Ruzicka
Little Drop of Poison
Eltham

Makes 16 large slices

Ingredients

½ cup plain flour
½ cup self-raising flour
1 teaspoon bicarbonate of soda
¾ cup cocoa
2 eggs, lightly beaten
1¼ cup caster sugar
1 teaspoon vanilla essence
1½ teaspoon sunflower oil
200g thick, reduced fat, vanilla yoghurt
120g apple puree
200g fresh or frozen raspberries
icing sugar to dust
fresh berries to serve

Method

Pre-heat oven to 180°C. Grease and line base and sides of a 30cm x 20cm tin with baking paper. Sift the flours, bicarbonate of soda and cocoa into a large bowl and make a well in the centre.

Whisk together the eggs, sugar, vanilla, oil and yoghurt. Add to the flours and mix until smooth. Fold through the apple puree and raspberries.

Spoon the mixture into the prepared tin and bake for 30 minutes or until a skewer comes out clean when inserted in the centre. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.

Cut into squares and dust with icing sugar. Serve with extra fresh berries and reduced fat ice-cream.

Author

Pam Jenkins
Diamond Creek
From Deliciously Healthy Cookbook

Serves 4

Ingredients

3 chokos
2 teaspoons of butter
200g bacon sliced
2 cloves of garlic, crushed
100g fresh bread crumbs
300ml cream
200g gruyere cheese, grated
salt and pepper

Method

Peel and stone the choko. Cut them into big cubes and cook them in salted water for 10 minutes. Strain and place in a shallow buttered ovenproof dish, stir in crushed garlic and cream, season with salt & pepper, top with bacon and bread crumbs in a rustic fashion and sprinkle the grated gruyere cheese. Bake for 20 minutes in a medium oven (about 160°C).

Serves 6

Ingredients

1.2kg Jerusalem artichokes
juice of half lemon
80g unsalted butter
320g leeks, white part only, washed and finely sliced
1 medium potato, peeled and cubed
1 medium onion, diced
1 stick celery, diced
2 garlic cloves, crushed
1.8 litres good chicken or vegetable stock
100ml double cream h salt and freshly ground pepper

Method

Peel and slice the artichokes thinly, tossing into a bowl of water to which you have added lemon juice.

In a large heavy based saucepan melt the butter over low heat and gently sweat the artichokes, leeks, potato, onion and celery until soft, about 25 minutes.

Add the garlic and sweat for another 5 minutes.

Add the stock, bring the soup to the boil, and then lower heat and simmer, partially covered, for 20-30 minutes until everything is very soft and can be mashed against the side of the pot.

Leave to cool slightly.

Liquidise the soup in batches until it is very smooth, then return to a clean pan. Warm over medium heat, add the cream, season and serve in warm bowls.