this dish can be prepared in advanced and reheated before serving Ingredients 225 g Spicy Chorizo  that you can buy from Nussbaums 2 red onions

1 small onion 3/4 cups light olive oil 6 tbsp. fresh lemon juice 4 tbsp. sugar 2 tsp Kosher salt Cut the onion into quarters.

1 3/4 cups pitted dated 1 1/2 cups water 1 1/2 tsp bicarbonate 1/2 cup coconut oil ( softened, if it turns to liquid when

6 overripe bananas, frozen 1 cup blackberries, frozen 2 tsp, fresh lemon juice (optional) Peel bananas, cut into chunks and freeze. Freeze blackberries Put bananas

4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing) Marinate in juice of 3 lemons overnight- drain excess juice

Ingredients  5 cups of  cake flour or 1 kg 1 teaspoon salt 4 packets of dry yeast or 4 blocks fresh yeast 3 jumbo eggs

Ingredients 4 by 180 g portions of any line fish 1 tin all gold tomato onion mix 1/2 cup tomato sauce 250 ml mixed herbs

Ingredients Dumpling 1 kg Danish pastry dough (order from Shirley’s) 250 gm Chocolate Chips 1 beaten egg (coat the dumpling before baking) Sauce 1 cup

Ingredients 500 g Nussbaums rare roast sliced thin 1 baguette 1 small bottle shredded/ grated beetroot drained 3 cloves garlic crushed 2 TBI horseradish (strained)

Ingredients 4-500 g baby tomatoes the smaller the better 1 pkt 500 g angel hair pasta 6 clovers garlic 1/2 cup olive oil 1 tsp

Ingredients 1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1/8

Ingredients 4 portions of any line fish about 22 g salt and pepper to taste Oil for frying 1 onion chopped 2 tablespoons of curry

Ingredients Serves 4/6 100ml  white wine 1 tablespoon fresh grated Ginger 30ml Soya sauce 10ml Olive oil 1 medium English cucumber pealed, seeded & sliced

Feeds 4 or as many as you wish Ingredients 4 de-boned and butter- flied rainbow trout/  one salmon trout or line fish 100g peppercorns (not