together

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

olive oil

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Carrot raita

nigella seeds

carrot

250 g natural yoghurt

lemon

extra virgin olive oil (optional)

Prawn and tomato pasta

Olive oil,

Long red chilli, chopped finely

Garlic cloves, sliced thinly

Baby fennels, sliced lengthways

400 g Tiger prawns, raw,

Lemon, zest and juice

g Feta, crumbled

tomatoes

Black olive

Basil leaves,

Linguine pasta

Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.

Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.

Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves

Epic mixed roast

onions

g unsalted butter

g cranberries

sage (20 grams)

ml cognac

300 g panettone

pork

x 1.5 kg free-range whole chicken

thyme (20 grams)

beef

Miso glazed salmon and pak choy

Sesame seeds

Sesame oil

Tbsp Soy sauce

Pak choy, chopped (Main)

salmon

Tbsp Miso paste (Main)

Tbsp Honey

Tbsp Sesame seeds

Pre heat oven to 180C. Mix the miso paste, honey and soy sauce. Loosen the mix with 1 tbsp of boiling water.

Remove any pin bones from the salmon fillet. Place the salmon on a baking tray, spoon over glaze and bake in the oven for 5-8 minutes or until just cooked through.

Toast the sesame seeds and sprinkle over the salmon.

Heat a wok or large fry pan on high heat and add the sesame oil, pak choy, a splash of water and the soy sauce. Cook until just wilted, add sesame seeds and toss. Serve with the salmon.

This meal is such a fantastic reimagining of steak and chips. It allows us to truly enjoy and celebrate the rump cut as a bigger joint, and as the oven does the hard work for you, all the last-minute smoke and stress is removed from the process. This piece of steak is slightly bigger than you need, but it cooks well at this size and is worth it for the leftovers.

Roasted rump steak

1.5 kg piece of higher-welfare thick rump steak

rosemary (20 grams)

unsalted butter

balsamic vinegar

Vanya Insull's whole roasted pumpkin soup

butternut pumpkin

onion

garlic, crushed

tsp cumin

vegetable stock

To taste salt and cracked black pepper

white bread

Tbsp chopped fresh Italian parsley

tsp cream (optional)

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Add the onion and cumin to the pot and stir together.

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

Greenhouse couscous salad

700 g ripe mixed-colour tomatoes

mixed-colour chillies

basil (30 grams)

red wine vinegar

couscous (300 grams)

500 g baby courgettes

garlic

black olives stone

feta cheese

extra virgin olive oil

Fragrant squash curry

butternut squash (1.2kg)

ginger

coriander seeds

fenugreek seeds

curry powder

300 g ripe cherry tomatoes

pineapple

coconut milk

x chickpeas

coriander

Roasted tomatoes

1.2 kg of ripe mixed-colour cherry tomatoes

oregano (optional)

Potato salad

1.6 kg new potatoes

natural yoghurt

mustard

edible flowers to serve (optional)

Roasted red onions

red onions

½ a bunch of thyme (10 grams)

runny honey

I have to say, I’m pretty proud of this one – it’s a fantastic veggie main inspired by the textures of a Scottish clootie dumpling, and it also makes a tasty alternative to stuffing if any meat eaters fancy a little slice with their meal.

Veggie crown

¼ of a butternut squash (300 grams)

carrots

raw beetroot

g dried porcini mushrooms

400 g self-raising flour

baking powder

g vegetable suet

250 g pouch of cooked mixed grains

chestnuts

Cheddar cheese

nutmeg

sun-dried tomatoes

150 ml semi-skimmed milk

There’s something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed – the quantities I’ve given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.

Quiche

flour

butternut squash mushrooms

eggs

ml single cream

g Cheddar cheese

g goat's cheese

thyme

Slow-cooker lamb shanks with Mediterranean flavours

Lamb shanks

Tbsp Flour

Tbsp Olive oil

Onion, chopped

Garlic cloves, sliced

Rosemary

Tbsp Chopped oregano leaves,

Anchovy fillets

Olives, pitted

tsp Chilli flakes

Chopped tomatoes, 400 grams

500 ml Campbell's Beef Stock (Main)

Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker

Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.

Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.

Serve with juices from the pot, crispy potatoes and winter greens.

Easy vegetable curry

Tbsp Oil

Onion, diced

tsp Garlic, grated

Tbsp Fresh ginger, peeled and chopped

Tbsp Curry paste, or use curry powder

Vegetable stock

Coconut milk (Main)

Kumara, diced

Potato, diced

Rice

Quinoa

Cauliflower, florets only (Main)

Broccoli florets (Main)

½ Red capsicums, keep the other half for a salad

Green

Heat oil in a large saucepan and fry onion gently, without colouring, for 6-8 minutes. Add garlic, ginger and curry paste and cook for a further 2 minutes.

Add stock, coconut milk, kumara and potatoes and bring to the boil, then turn down to a gentle simmer for 15 minutes.

Place rice and quinoa in a pot and cover with warm water. Rinse and drain three times. (This removes the bitter taste from the quinoa.) Add five cups of water and 1 teaspoon salt then bring to the boil. Turn heat down to low, cover with a lid and simmer for 13-15 minutes until rice has puffed up.

Add cauliflower, broccoli and capsicum to the curry sauce, simmer for 5-10 minutes or until vegetables are just tender.

Top 18 together recipes from across the web

The most viewed together recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Two Raw Sisters: Easter chocolate b...

Emma Galloway's Tempeh & Mushroom B...

Carrot raita

Prawn and tomato pasta

Epic mixed roast

Miso glazed salmon and pak choy

Roasted rump steak

Vanya Insull's whole roasted pumpki...

Greenhouse couscous salad

Fragrant squash curry

Roasted tomatoes

Potato salad

Roasted red onions

Veggie crown

Quiche

Slow-cooker lamb shanks with Medite...

Easy vegetable curry

Golden paneer

Top 18 together recipes from across the web

The most viewed together recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Two Raw Sisters: Easter chocolate b...

Emma Galloway's Tempeh & Mushroom B...

Carrot raita

Prawn and tomato pasta

Epic mixed roast

Miso glazed salmon and pak choy

Roasted rump steak

Vanya Insull's whole roasted pumpki...

Greenhouse couscous salad

Fragrant squash curry

Roasted tomatoes

Potato salad

Roasted red onions

Veggie crown

Quiche

Slow-cooker lamb shanks with Medite...

Easy vegetable curry

Golden paneer

The most viewed together recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine