• Slow Cooked Lamb Shoulder With Aioli

    Ingredients One 2.5 to 3 kg shoulder of lamb 1 teaspoon ground coriander 1 teaspoon ground fennel seeds 1/2 teaspoon ground cardamom 1/4 teaspoon white pepper 2 teaspoons sea salt 60 ml extra virgin olive oil Freshly ground pepper For Aioli 3 egg yolks 2 garlic cloves, crushed Sea salt 2 tablespoons lemon juice 375

  • Lemon Chocolate Swirl Pie

    Ingredients – for crust 100 grams raw pecans or walnuts or a combination of both 80 grams desiccated coconut 45 grams medjool dates 35 grams cacao powder (not cocoa powder – there is a difference) 1 tablespoon coconut flour 1/4 cup coconut oil, melted 1/2 teaspoon pure vanilla extract Ingredients – for filling 2 cups

  • Choc Almond Fudge

    Ingredients 4 cups shredded coconut 1 cup almonds 1/4 cup coconut milk 1/4 cup honey 1/4 cup cacao powder 2 tablespoons coconut oil Method Line a shallow baking tray or cake tin with grease proof paper Place almonds into a blender or food processor. Pulse until crushed Add all other ingredients and mix until smooth