Afternoon tea

Gluten-free Victoria sponge with raspberry chia jam

1 1⁄2 hours

Chicken recipes

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45 minutes

Biscuit recipes

Back-to-work seed bars

30 minutes

Bread recipes

Coconut bread

45 minutes

Breakfast recipes

Ancient seed granola

15 minutes

Cake recipes

Gluten-free pastry tarts with nutella-style hazelnut spread

25 minutes

Brownie recipes

Wheat-and-sugar-free brownies

15 minutes

Beef recipes

Brinjal-and-beef mince curry

1 hour

Birthday cake

Moist banana daiquiri cake

50 minutes

Beef recipes

Stir-fried beef and vegetables with teriyaki sauce

10 minutes

Asian recipes

Thai pot-roasted beef neck

4-5 hours

Potato recipes

Potato aloo sarmies

20 minutes

Potato aloo sarmies

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 sweet potatoes, peeled and halved
2 T butter
1 T coconut oil
1 kg dried chilli flakes
6 dried curry leaves
2 t curry powder
2 T mustard seeds
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
8 slices wholewheat or rye bread, toasted

Method

Boil the sweet potatoes in salted water until tender. Drain and set aside.

Heat the butter and oil in a pan over a medium heat and fry the onion, cumin, chilli, curry leaves, curry powder and mustard seeds. Drizzle with lemon juice and season to taste.

Chop the potatoes into cubes and toss with the onion and spices.

Place on the toasted bread or use to make a sandwich.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Gluten-free Victoria sponge with raspberry chia jam

Chicken kerala

Back-to-work seed bars

Coconut bread

Ancient seed granola

Gluten-free pastry tarts with nutella-style hazelnut spread

Wheat-and-sugar-free brownies

Brinjal-and-beef mince curry

Moist banana daiquiri cake

Stir-fried beef and vegetables with teriyaki sauce

Thai pot-roasted beef neck

Potato aloo sarmies

Potato aloo sarmies

Ingredients

Method