Recipes

• ½ Butternut pumpkin
• 1 Medium Sweet potato
• 1 tbsp. Ginger chopped finely
• 1 Red onion sliced
• 1 tsp. of each Ground cumin, Ground coriander, Garam masala, Turmeric, all spice
• 1 Cinnamon quill &  2 star anise
• Olive oil
• 1 Loaf Turkish bread
• ½ Bunch Coriander leaves
• 150 g Greek yoghurt
• 1 tbsp. Sumac
• 2 tbsp Pomegranate molasses
• 1 tbsp Lemon juice
• 2 clove Garlic chopped finely
• 5 Leaves mint chopped
• 1 handful rocket
• Salt& Pepper

Slice pumpkin and sweet potato. Marinate with whole and ground spices, onion, ginger, and half the garlic with enough olive oil to coat. Roast for 30 mins on 170c or until tender and golden.

Slice Turkish bread into thin slices and chargrill.

For the dressing, in a bowl combine yoghurt, sumac, molasses, lemon juice, remaining garlic, mint and salt and pepper for seasoning.

Arrange roasted vegetables, Turkish bread and coriander in a bowl or plate with rocket and yoghurt dressing to garnish.

*Optional: drizzle extra pomegranate molasses over final dish.

Ingredients:

• 1 sheet puff pastry
• 100g Butter
• 100g Brown sugar
• 1 Cinnamon quill
• 3 Apples
• 3 Pears
• 1 tsp. Vanilla essence
• ¼ Lemon
• Double cream, to serve
• 2 sprigs lavender / mint
• Icing sugar

Method:

Cut apples and pears into large wedge, in a pan melt butter and sugar, add cinnamon, vanilla & lemon and caramelise the fruit until just tender.
Cut puff pastry into a round, large enough to cover the pan in use, place the pastry over the fruit and slightly covering the pan over the outside to form an edge when the Tarte Tatin is tipped out, or alternatively tuck the pastry in around the edges of the fruit. Press down lightly.
Place pan into oven and cook for 20 mins on 180c.
Upturn the tart onto your desired serving plate, garnish with a dollop of cream, icing sugar and lavender sprigs.
*Make sure the pan doesn’t have a plastic handle