Petis pois and cashew nut pesto

This fresh pesto is easy and tastes wonderfully fresh. Enjoy with pasta or rice or add a little more oil and dip it! This recipe make lots of pesto so half it or store half in an airtight jar for up to two day.




4 garlic cloves

One bunch of basil leaves

One bunch of coriander leaves

1 x 400g frozen edamame (soya beans), thawed

Large handful of cashew nuts

Juice of one lemon lemon juice

2 tbsp extra virgin olive oil

1 tsp salt

Freshly ground black pepper



Using a food processor, pulse the garlic, basil and coriander. Spoon into a large bowl.

Now crumb the cashew nuts in the food processor and add to the herb mix.

Stir in the lemon juice, olive oil, salt and pepper.

Add more olive oil if you like a little more moisture.

Serve as a sauce or a dip.


Easy raspberry fruit spread

You only need a little of this fruity, jammy spread to introduce an intense, delicious raspberry flavour. The chia seeds in this recipe swell up and absorb fluid providing a jelly-like consistency so you don’t need the traditional gelling agent, pectin. Oh, and chia seeds also provide essential omega-3 fats. So go on – try some on your toast, bagel, bun, bap …



1 cup frozen raspberries

1 tablespoon water

1 tablespoon maple syrup

2 tablespoons chia seeds



Place all of the ingredient into a blender and blitz until smooth-ish. You may need to add some extra water to help it combine.

Spoon into a pan and heat until the mixture bubble, reduct the heat and stir until thickens – this should take around five minutes.

Allow to cool before pouring into a sterilised jar.

Store in the fridge.

This jammy spread will last for around a week – unless the family doesn’t grab it all first!



Raspberry and walnut brekkie bars

Great for kids – whatever their age – who never have time for a healthy breakfast. Well relatively! Enjoy as a snack or dessert. Boost the nutritional value by enjoying with fresh fruit and a glass of water so that the oats can do their cholesterol-lowering thing …


Easy, delicious and they’ll be gone super quick …



200g plain flour

200g porridge oats

250g margarine

140g brown sugar

Juice and zest of 1 lime

100g walnuts, broken into small pieces

2 punnets raspberries (250g)



Preheat the oven to fan 170C.

Grease a 23cm square cake tin.

Place the flour, oats and margarine into a mixing bowl and using clean fingers, work the mixture together to make coarse crumbs (or use a mixing attachment in a food processor). Add the sugar, lime zest and three-quarters of the walnuts.

Press the crumb mixture together well until you get large sticky clumps.

Place about two-thirds of the oat mixture evenly into the tin, pressing down lightly.

Place the raspberries on top and then cover evenly with the remaining crumb mixture.

Throw over the remaining walnuts and press the mixture down evenly and more firmly so that the bars stay together.

Bake for 35-40 minutes until pale golden on top.

Allow to cool for 10 minutes and cut into 12 bars. Leave to cool in the tin before removing.

Will keep for 2-3 days. Unless the family spots them first.


Andalucía style gazpacho

Both delicious and nutritious, this Andalucía style gazpacho is a great way to start a summer barbecue or family get together.



  • 2 litres
  • 250ml
 white vinegar
  • 125 ml peppery extra virgin olive oil
  • 1 loaf of Italian style pane di casa loaf, crusts removed, roughly cut
  • 4
 cloves garlic, crushed
  • 1 red 
onion, chopped
  • 6 
ripe tomatoes, peeled and roughly chopped
  • 1
 red capsicum, seeded and roughly chopped
  • 1
 green capsicum, seeded, roughly chopped
  • 1 
large cucumber, roughly chopped
  • 3 tbsp 
  • Freshly ground pepper
  • Pinch of chilli powder
  • Extra virgin oil for finishing


In a large bowl, mix the water, vinegar and olive oil. Add the bread (leaving two slices for the croutons), garlic and vegetables (reserve a few chopped veggies for the garnish). Add the salt, pepper and chilli before stirring to mix. Cover with cling film and leave to cool in the fridge so that all the flavours have time to suffuse (about an hour).

Spoon into a blender until smooth and strain in a sieve if you need to. Pour into glasses or soup bowls.

Add chopped veggies and croutons and finish with a drizzle of olive oil. Yum!