• 1 bunch thin asparagus (enough for 4)
• Parma ham
• Lemon wedge
• Lemon butter
• Salt and pepper
• Olive oil spray

• 1 large aubergine, sliced lengthways into ½ cm “steaks”
• Salt
• Olive oil, for brushing
• Fresh mint, chopped
• Fresh parsley, chopped
• Tzatziki, to serve
• Pomegranate seeds, to serve

• 10 chicken drumsticks
• ½ Tbsp paprika
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp cayenne pepper
• Salt & pepper to taste
• 4 Tbsp BBQ sauce

• 6 potatoes, sliced into chips
• Olive oil, to toss
• Chilli seasoning, to taste
• Salt, to taste

• 1 small free-range chicken (1.3–1.5 kg)
• Zest of 1 ClemenGold (or clementine/orange)
• 200 ml freshly squeezed ClemenGold juice (±4 fruits) or orange juice
• 200 ml strong chicken stock
• 3 cloves garlic, crushed
• 3 cm piece of ginger, finely grated
• 4 sprigs fresh thyme
• Salt & black pepper
• Drizzle of olive oil

• ±700 g potatoes (8 small/medium), halved
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & black pepper

• 1kg chicken wings
• ¼ cup low-sodium soy sauce
• 2 Tbsp honey
• 2 Tbsp lime juice
• 1 Tbsp olive oil
• 1 Tbsp sesame oil
• 1 Tbsp onion powder
• 3 cloves garlic, crushed
• 1 tsp grated ginger
• Zest of 1 lime
• 1 tsp corn flour

• Toasted sesame seeds

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‍

• 1 trimmed rack of lamb (±1kg)
• 2 garlic cloves, crushed
• 30ml chopped thyme
• 30ml chopped rosemary
• 15ml barbeque spice
• 45ml olive oil
• Salt and black pepper to taste
• 1 red onion, sliced
• 30ml lemon juice
• 500g small carrots, washed
• 1 orange, halved and thinly sliced
• 2.5ml chilli flakes
• Salt and black pepper, to taste
• 45ml honey
• Zest of 1 lemon
• 45ml olive oil
• 80g tahini
• 100ml water

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• 1 block extra firm tofu
• 3 tbsp soy sauce
• 1 tbsp honey or maple syrup
• Fresh ginger
• 1 clove garlic, minced
• Red chilli flakes
• 2 tsp melted coconut oil

• 1 cup baby spinach
• 4 sliced button mushrooms
• 1 cup red cabbage
• 1 cob of corn
• 4 stems broccolini
• 10 g fresh coriander
• 1 packet instant noodles

• 3 microwave-safe bowls
• 1 rubber spatula
• 6 tbsp butter (2 tbsp per bowl), melted
• 3 tbsp vanilla extract (divided between bowls)
• 2 bags mini marshmallows
• 1–2 bags popcorn (I used 2 large bags, 4.6 oz each)
• 2 containers festive sprinkles
• 1–2 tbsp olive oil (for hands)
• Food colouring: orange, green, & purple

• 250 g halloumi cheese, sliced
• 350 g (2 ⅓ cups) butternut, peeled and cut into small cubes
• 15 ml (1 Tbsp) olive oil
• 2.5 ml (½ tsp) dried oregano
• 1.25 ml (¼ tsp) smoked paprika
• 1.25 ml (¼ tsp) cracked black pepper
• 1.25 ml (¼ tsp) sea salt
• 100 g (¾ cup) You First Quinoa (dry weight)
• 100 g (3 ½ cups) baby spinach leaves
• 30 ml (2 Tbsp) pumpkin seeds
• ½ a medium red onion, peeled and sliced thinly
• 125 g (½ cup) Baby Cucumbers, sliced
• 4 whole radishes, sliced
• 20 g walnut halves, crumbled
• A handful of pomegranate seeds

• 600 g Rainbow Carrots
• 1 cup plain yoghurt
• ½ tsp garlic, finely grated
• 1 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil
• ¼ tsp Himalayan salt
• 2 Tbsp OhMega Sesame Tahini

• 400 g (1 can) chickpeas, drained but not dried
• 1 Tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp Himalayan salt
• ¼ tsp black pepper

• ¾ cup sugar
• 1 large egg
• 1 cup flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• A pinch of salt
• 1 cup milk
• 1 tbsp vinegar
• 2 tbsp smooth apricot jam
• 1 tsp vanilla essence
• 2 tbsp butter, melted and cooled

• ½ cup milk
• ½ cup cream
• ¼ cup sugar
• 3 tbsp butter
• 1 tsp vanilla essence