Instructions

Wash and remove the stalks from the strawberries. Place in a large bowl, add the lemon juice and sieve over the icing sugar.
Crush with a potato masher so the strawberries are wonderfully juicy but still fairly chunky.

In a separate bowl, whisk the cream until it forms firm peaks. Stir in the fromage frais and then fold in the crushed strawberries.

Spoon into 3 individual glasses or 1 large dish. Chill for about 2 hours before serving.

For added kick, use strawberry liqueur or creme de cassis

Instructions

Heat olive oil in a frying pan over high heat. Add mushrooms and onions. Cook, stirring often for 6
minutes or until liquid has evaporated. Transfer to a bowl. Set aside to cool completely.

Combine flour and salt and pepper in a large bowl. Whisk the milk and eggs in a jug with a
fork until well combined. Pour into the flour mixture and stir gently until smooth.

Add mushrooms, thyme and parsley. Stir gently to combine.

Add enough oil to a large non-stick frying pan to cover the base. Heat over medium heat until
hot. Drop heaped tablespoonfuls of mixture into pan. Cook for 3 minutes each side or until
golden and cooked through.

Serve at room temperature topped with a dollop of tzatziki dip.

Instructions

Place the beetroot, pumpkin and carrots in a large baking tray and splash with plenty of extra virgin olive oil.

Season well and roast, turning occasionally at 200C for about 50 minutes or until soft and caramelised.

Remove the vegetables from the oven and transfer them to a bowl.

Toss with extra virgin olive oil and red wine vinegar.

Serve the salad on a platter and grate fresh horseradish over the top.

Instructions

Preheat oven to 200C.

Brush  chicken breast fillets with 2 tbsp olive oil and season.

Brown in a non-stick, ovenproof pan over high heat, then roast for 20 minutes or until cooked.

Remove chicken and keep warm. Skim fat from pan juices and add 1/3 cup white wine. Check seasoning and bring to boil over high heat, then simmer for 1-2 minutes.

Stir in 1 tbsp basil (chopped), set aside and keep warm.

Place 2 tbsp olive oil and 1/4 red cabbage (shredded) in a frying pan over high heat. Stir until wilted. Add 2 tsp caster sugar, 1 tbsp white wine vinegar and 50g toasted pine nuts.

Season and stir until cabbage is tender but crisp.

To serve
Place on  plates, top with chicken and sauce and serve with mash.

Instructions

Combine flour, curry powder, chilli flakes, and salt and pepper in ziploc bag and shake with chicken to coat.

Heat oil over medium-high heat and cook chicken for 3 min per side. Remove chicken to bowl.

Add onions and saute 2 min, then remove. Add plums and 1/4cup of  wine, cook for 4 min.

Add remaining wine and ginger and bring to boil. Add back chicken and onions. Reduce heat and simmer 5 min or until chicken is cooked through and plums are tender.