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Strawberries with pistachios and mint syrup

10 minutes

Orange with caper, saffron and verjuice sauce

Poached peaches with raspberry-grenadine sauce

Atchar recipes

Red pepper and macadamia nut sauce

30 minutes

Whole pear and red onion salad

Butternut recipes

Roasted butternut with cumin seed caramel

30 minutes

Carrot recipes

Warm carrot & apple soup with carrot and basil ice

Dukkah

By Phillippa Cheifitz

Serves about 3/4 cup

Difficulty Easy

Ingredients

1/4 cup sesame seeds
1/4 cup chopped hazelnuts or almonds
3 tablespoons coriander seeds
2 tabtablespoons lespo cumin seeds
1/2 teaspoon salt

Optional extras

1/2 teaspoon black peppercorns
1 teaspoon ground cinnamon

Method

Dry-fry the sesame seeds and nuts in a pan on top of the stove for a few minutes, stirring all the time, until golden brown, but not burnt. Remove and cool. In a clean pan dry-fry the coriander and cumin seeds (and peppercorns, if using) until fragrant and starting to pop.
Grind in a clean coffee grinder or special spice grinder. Add salt to taste. Add cinnamon, if using.
Keeps well in a sealed container. Store in the refrigerator for longer periods.

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Strawberries with pistachios and mint syrup

Orange with caper, saffron and verjuice sauce

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Pawpaw soup

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Poached peaches with raspberry-grenadine sauce

Pumpkin atchar

Red pepper and macadamia nut sauce

Whole pear and red onion salad

Roasted butternut with cumin seed caramel

Warm carrot & apple soup with carrot and basil ice

Dukkah

Dukkah

Ingredients

Method