Fruit for dessert has to be good for you ....right? Well maybe not when combined with lashings of caramel sauce and delicious ice cream! Another street food special from Thailand, this recipe is one for the kids - they will LOVE it.

Serves 4–6
Prep time 10 min
Cook time 20 min
 
Ingredients

     1 litre vegetable oil
     6 small bananas
 
     Batter
     1 cup rice flour
     ¼ cup arrowroot
     3 tbsp palm sugar
     ¾ cup water
     3 tbsp shredded coconut
     ½ cup sesame seeds
     ½ tsp salt


Make the caramel sauce as below.
Heat the vegetable oil in a wok or deep fryer to 190°C.
 
Peel and slice each banana lengthwise, then in half.
 
Combine all the batter ingredients and stir until just mixed together. Dip each piece of banana into the batter and deep-fry until golden brown. Remove from the oil and drain on paper towels for a few seconds. Serve straight away with coconut ice cream and the caramel sauce.
 
Caramel Sauce 
     1 cup sugar
     90 g salted butter, cut into 6 pieces
     ½ cup cream
     ½ teaspoon salt
 
Method
 
Place the sugar in a large saucepan over a medium heat and cook, without stirring, until it becomes a thick amber-coloured liquid. Don’t let it burn.
 
When the sugar has completely melted, immediately add the butter – be careful as the caramel will bubble rapidly. Stir the butter into the caramel until completely melted, about 2–3 minutes.
 
Drizzle in the cream very slowly while stirring. Again be careful as the mixture will rapidly bubble and/or splatter. Boil the mixture for 1 minute. It will rise in the pan as it boils.
 
Remove from the heat and stir in the salt. Cool before using .
This caramel will last a week in an airtight container.

 
 

 

30 minutes work for best results

This year we've had a bumper crop of basil in the garden and what better way to use it up than in some simply delicious pesto. Jack loves it in his sandwiches, Tracey loves it on pasta... this tasty bowl will be keeping the whole family happy, and I gotta share the love. Fresh basil, Pecorino and great quality olive oil make this dish sing.
 
Ingredients
     2 tbsp pine nuts
     1 tsp salt
     1 garlic clove, peeled
     2 bunches fresh basil, leaves picked, thick stems removed (2 packed cups)
     6-8 tbsp Olivado Organic olive oil
     1⁄4 cup Parmigiano-Reggiano, grated
     1⁄4 cup Pecorino, grated

Method
In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.

Top tip: For a quicker and chunkier style pesto throw all the ingredients in a food processor and whizz up. 
 
 

A specialty in the McGregor house when I was growing up. There were always rotten bananas to be used up and where better than in a loaf. I always loved it with a good spreading of butter . . . still do. It’s perfect with a cup of tea. This is fantastic for kids’ lunches and will keep for a few days in an airtight container. 
 
Prep time 15 minutes
Cook time 40-50 minutes
Makes 10 slices
 
Ingredients

     1¾ cups self-raising flour
     ½ tsp baking soda
     ½ tsp ground cinnamon
     ¼ tsp salt
     ½ cup sugar
     2 eggs
     ¼ cup milk
     75g butter, melted and cooled
     1 cup mashed banana
 
Preheat the oven to 180ºC. Grease a 22cm loaf tin or line it with baking paper.
Sieve the flour, baking soda, cinnamon and salt together. Combine with the sugar in a large bowl.
In another bowl whisk the eggs lightly, then stir in the milk, banana and butter (make sure the butter is not too hot or it will scramble the egg). Quickly add this to the dry ingredients and combine.
Pour into the loaf tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
 
Top tips
·       Throw some walnuts or macadamia into the mix.
·       Finely chopped dates are also a great addition.

These oysters are sure to put a smile on your face. The superb ponzu and ginger sauce takes them next level, and will keep you coming back for more.   

Serves 4 -6
Prep time 10
 
Ingredients
 
     8 tbsp ponzu sauce
     ½ spring onion, thinly sliced
     4 tsp grated ginger
     4 tsp mirin
     2 tsp toasted sesame oil
     ½ tsp salt
     24 fresh oysters, opened, cleaned and chilled on ice
     4 tbsp pickled ginger (optional)
 
Method
 
Combine the ponzu, spring onion, ginger, mirin, sesame oil and salt in a small bowl.
 
Serve oysters in the half shell and drizzle with the sauce. Garnish with a little pickled ginger.
 
Top tip
 
This dipping sauce is also great with dumplings and keeps in the fridge for up to a week, so prepare it early, adding the spring onions just before serving.

Super easy, super tasty soda bread makes a perfect side for nearly any dish - or just enjoy it on its own straight from the oven.

Serves 4
Prep time 10 min
Cook time 30 min approx 
 
Ingredients
 
     170g self-raising wholemeal flour
     170g plain flour
     ½ tsp salt
     ½ tsp baking soda
     290 ml buttermilk
     1/2 cup raisins (optional)
 
Method
 
Preheat the oven to 200C.
 
Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
Make a well in the centre and pour in the buttermilk, and raisins (if using) mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
 
Turn onto a lightly floured surface and knead briefly.
 
Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

For those special occasions when boiled carrots just won't do and you want a special side - something that will delight your diners and give them something new to try. Labna (or ladneh) is a yoghurt cheese, if you can't get your hands on some its easy to make at home. Basically it's just Greek yoghurt with a little salt, strained through a cheesecloth in the fridge for 24-48 hours. 

​Serves 2 or 4 as a side
Prep time 10 min
Cook time 20 min
 
Ingredients
     1 pack baby carrots, scrubbed and trimmed
     2 tbsp Olivado Avocado oil
     2 tsp fennel seeds
     2 tbsp sherry vinegar
     60 ml Olivado Organic extra-virgin olive oil
     ¼ cup each, parsley, mint and dill
     ½ Spanish onion, thinly sliced
     3 tbsp labna
 
Method
 
Preheat oven to 200C. Place carrots in a roasting pan, drizzle with olive oil, and scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
 
Deglaze pan with vinegar and add Olive oil, whisk to combine, season to taste and set aside.
 
Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine.
 
Place carrots onto a platter, spoon over labna, scatter over salad, drizzle with remaining dressing and serve.

Serves 4
Made in 40 minutes
Gluten free

Ingredients

     Paste
     3cm knob ginger, peeled
     3 cloves garlic, peeled
     2 green chillies, cut in half with seeds removed
     ½ tsp salt
 
     4 tomatoes
     1 onion, peeled and sliced
     1 tbsp butter
     1 tbsp ground cumin
     1 tbsp ground coriander
     ½ tsp turmeric
     2 Kaipara kumara -red, peeled and diced
     400g can coconut milk
     350g tarakihi, cut into 3cm pieces


Using a mortar and pestle, mash the 4 paste ingredients together to form a paste. Set the paste aside.

Blend the tomatoes and onion together in the bowl of a food processor until the mixture is smooth.

Heat the butter in a large fry pan and add the tomato mixture. Fry the mixture until most of the liquid has evaporated, then add the paste and cook until it is fragrant – about 3 minutes.

Add the spices, stir to combine and cook for a further 2 minutes. Add the kumara and coconut milk. Reduce the heat and cook gently for 20 minutes, until the kumara is almost cooked. The sauce should thicken naturally.

​Add the fish to the curry sauce and cover the pan. Cook the fish until it is just beginning to flake. Serve with a squeeze of lemon and boiled rice. 

Serves 4
Prep & cook time: 45min
Gluten free

Ingredients
     1kg Kaipara kumara - red, gold, and orange
     1 red onion, peeled and cut into wedges
     1 red capsicum, thickly sliced
     3 tbsp Olivado olive oil
     2 tbsps lemon juice
     2 cloves garlic, crushed
     2 tsps ground cumin
     2 tsps ground paprika
     Salt and freshly ground black pepper
     2 tbsps chopped parsley

Feta & Lemon dressing
     3 tbsps Olivado olive oil
     2 tbsps lemon juice
     100g feta, crumbled
     Salt and freshly ground pepper

​Preheat the oven to 200 degrees Celsius.
Line a large oven dish with baking paper.

Cut the kumara into wedges and place in a large bowl with the onion and capsicum. Add the olive oil, lemon juice, garlic, cumin and paprika - mix. Season to taste.

Bake the vegetables in the preheated oven for 25-30 minutes until the vegetables are golden and tender. Set the vegetables aside to cool, then place them in a large bowl.
To make the dressing, combine the olive oil, lemon juice and feta in a bowl and season to taste. Drizzle the dressing over the vegetables and toss gently to combine.
Sprinkle with the chopped parsley.

Serves 4
Prep time 10
Cook time 15
 
Ingredients
     2 tbsp Olivado Liquid Coconut Oil
     300g chicken thighs, sliced
     3 shallots, finely diced
     2 cloves of garlic, diced
     3 cups cooked white rice, cooled
     2 tbsp kecap manis
     1 cup cabbage, finely sliced
     1 cup cooked prawns
     4 eggs, fried
 
To garnish (optional)
Sliced spring onions, fried shallots and peanuts to serve
 
Nasi Goreng paste
     2 tbsp Olivado Coconut Oil
     4 cloves of garlic
     2 shallots
     20g roasted peanuts
     4 red chillies or to taste
     1/2 tbsp tamarind pulp
     1/2 tsp shrimp paste (optional)
 
Method
 
Slowly combine all paste ingredients in your blender and pulse until smooth (a paste is formed). 
 
Add 1 tablespoon of the oil to a frying pan and heat to medium. When the pan is hot, add the chicken and cook until golden on both side.
 
Add the shallots and garlic and stir-fry until fragrant and softened.
 
Add the rice, being careful to break up any lumps, then the kecap manis and combine. Add the paste and stir-fry for a minute.
 
Add the cabbage and gently combine, cook until the cabbage has softened.
 
Add the prawns and combine. Meanwhile fry the eggs in remaining oil.
 
To serve place in a bowl topped with a fried egg, sliced spring onion, crispy fried shallots and peanuts.
 

Prep time 10 min
Cook time 1 hour
Serves 4
 
Ingredients
     400ml cream
     45g maple syrup
     1 tsp vanilla extract
     5 egg yolks
     50g demerara sugar
 
Method
Preheat the oven to 140 degrees Celsius.

Pour the cream, maple syrup and vanilla into a saucepan and gently bring to a simmer.
Whisk the egg yolks and 2 tsp of the sugar together until light and creamy. Pour a little of the cream mix into the eggs and combine using a spatula. Add half the remaining cream and combine, then mix in the remaining cream.

Strain into ramekins using a sieve. Pour hot water into a roasting tray so it will come about halfway up the ramekins. Place the ramekins in the hot water bath, cover the tray with tinfoil and bake for around 30 minutes or until the custard is just set. Remove and cool.
Sprinkle the remaining sugar over and use a blowtorch to heat the top of the custard until the sugar begins to caramelise.
 
Top tip:
If you don’t have a blowtorch at home, place your custards under a hot grill to caramelise the topping. Just watch them carefully.