Ingredients: 100g sun-dried tomatoes 75g pine nuts 3 cloves garlic, crushed 75g freshly grated parmesan 70g fresh basil leaves 30g fresh mint leaves squeeze of lemon juice olive oil salt and ground black pepper
Method: Place the sun-dried tomatoes, garlic, herbs, pine nuts, parmesan and lemon juice in a food processor and blend. Add olive oil to make a paste and season to taste with salt and black pepper.
Chocolate pecan tart (serves eight)
Ingredients: For the pastry: 500g plain flour, sifted 150g caster sugar 300g butter, softened 2 egg yolks water
For the filling: 100g dark chocolate pieces or drops 50g butter 150g caster sugar 250ml golden syrup 3 eggs, whisked 1 tsp vanilla essence 250g chopped pecan nuts
Method: Make the pastry. In a bowl, mix the flour and sugar together, then rub in the softened butter. Knead in the egg yolks, then add a little water until you have a soft, pliable dough. Cover the dough and allow to rest for one to two hours.
Pre-heat the oven to 180C. Roll the pastry out and press into a greased 25cm flan tin. Prick the base with a fork and cover with a cloth. In a bowl over a pot of boiling water melt the chocolate and butter.
In a pot, heat the sugar and syrup until sugar has dissolved. Stir the whisked eggs through the melted chocolate mixture, then gently whisk the syrup through the mix until smooth. Add the vanilla essence, and allow the mix to cool. Sprinkle the pecan nuts into the pastry case then pour the chocolate mix on top. Bake in the oven for 35 to 45 minutes until the filling is set in the centre.
Cauliflower and almond soup with turmeric (serves four)
Ingredients: 1 large cauliflower, cut into florets 1 medium onion, diced 50g butter 1 ltr vegetable stock 80g flaked almonds 1 tsp ground turmeric 100ml double cream 100ml milk squeeze of lemon juice salt and ground black pepper fresh chives, chopped, to garnish
Method: Melt the butter and sauté the cauliflower florets, onion, turmeric and 70g of the flaked almonds for ten minutes, stirring regularly until the cauliflower has softened. Add the stock and bring to the boil. Add the milk and simmer for 20 minutes.
Take off the heat and allow to cool a little, then transfer into a food processor and blend. Return to the pot and stir in the cream and lemon juice. Simmer for five minutes. Season to taste and serve, garnishing with the chopped chives and the remaining almonds.