Farm to fork recipes

Recipe by Michael Weldon Serves – 4 Prep Time – 10 mins Cook Time – 20 mins Ingredients 150g Jalna Greek yoghurt 150g Self raising Flour 1 tbsp Squeaky Gate extra virgin olive oil Pinch of salt Meat Topping 200g Lamb mince 1 onion 2 garlic cloves 4 cherry tomatoes ¼ bunch parsl

Recipe By Courtney Roulston Ingredients 1 large whole Coles white cauliflower, leaves attached 60 g butter ½ brown onion, grated 60 g Coles plain flour sea salt to taste black pepper to taste 2 tsp Coles dijon mustard

Ingredient 1 cup frozen baby peas, thawed 2 cups broccoli, finely chopped 3 green shallots, finely chopped 2 teaspoons lemon zest, plus wedges to serve 3 free range eggs, lightly beaten 40ml thickened cream 1 cup self-raising flour 200g feta cheese, crumbled 1 cup (250ml) Red Islan

Ingredient 600g Chicken thighs, cut into chunks 2tbs plain flour 2 Leeks, sliced 1 Carrot, diced 50mls White wine 400mls reduced salt Chicken Stock 100mls cream ½ bunch of tarragon, leaves picked Sea salt Black Pepper 2 sheets of puff pastry, thawed Red Island Extra virgin olive oil 1 egg

Recipe Michael Weldon Ingredients 800g potatoes, peeled and chopped 1/2cup almond milk 2tbs Squeaky Gate extra virgin olive oil sea salt 1 brown onion, diced 2 garlic cloves 1 carrot, diced 2 celery sticks, diced 400g mushrooms, diced 1 zucchini, diced 2tbs tomato

Smitten® Apple Salad - Montague

Recipe By Michael Weldon Ingredients Caramel 150 g sugar 50 g honey pinch salt Yoghurt Flan 500 g Jalna organic biodynamic yoghurt 1 tin Coles condensed milk 1 tsp vanilla bean paste 2/3 cup Coles pouring cream 6 free range eggs 2 tbsp Coles Australian

The Greenhouse Tavern in Cleveland, OH has skyrocketed in the last 10 years.

This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets

Recipe by Anjali Pathak Dietaries – None specified Serves – 4 Prep Time – 10 mins Cook Time – 60 mins Ingredients 2 butternut pumpkin, cut in half lengthways and seeds removed 4 tbsp Patak’s Butter Chicken Paste 50 g spinach, roughly chopped 50 g feta cheese 2 tbsp fresh mint leaves, f