Fresh strawberries - McArthurs Berries (outram)

MENU - JOYFUL VEGAN

CARROT SALAD

This salad is perfect for those sweet and tender new season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or pre dinner snack!

Serves 4 as a side 700g sweet young carrots, washed and peeled if necessary1 large onion, sliced thinly

1 Tbsp oil

½ tsp cumin seeds

½ tsp caraway seeds

½ tsp fennel seeds

Pinch of dried chilli flakes

50g flat leaf parsley or rocket leaves, roughly cut or torn

½ tsp sugar

3 Tbsp cider or white wine vinegar

2 Tbsp extra virgin oil for drizzling

Sea salt flakes Method

Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt. Bring to the boil and simmer until tender.

Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes. Cook for a further two minutes or until the seeds give off a wonderful aroma.

Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil. Mix to combine. Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours. Toss to combine and let sit for at least 30 minutes to mature. When cold add the parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.

GRILLED BROAD BEANS

serves as many as you like

2-4 broad beans per person (or as many as you like) sea salt Barbecue or griddle pan

Method Heat the barbecue up to very hot. Place fresh broad beans in pod onto grill and cook for 1-2 minutes depending on size of bean, turn and cook for a further 1-2 minutes or until the pod has slightly puffed up, the colour turns to a vibrant green and char marks will appear on the skin. Remove and carefully open (i did this with a sharp small knife) beware of trapped steam! Eat them straight out of the pod with a sprinkling of sea salt flakes.

KAKANUI PRODUCE PICKLED SWEET BANANA PEPPERS

Makes 2 x 300 ml jar

250g sweet banana or combination with Hungarian hot peppers, seeded and sliced crossways into rings Pickling Juice 2 cups white vinegar

2/3 cup white sugar

½ tsp mustard seeds

½ tsp celery seeds Method

Sterilise 2x 300ml jars Pickling brine; Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

Place peppers in the sterilised jars.

Pour on the hot pickling juice and bring liquid to within 1cm of the top.

Be sure the edge of the jar has no juice on it.

Place lids on as tight as possible, wipe the jars with a clean cloth, label with a date and content and leave for 2 weeks in cool, dark place. FRESH APRICOT CLAFOUTI

serves 4 350g apricots or any other soft or stone fruiT80g sugar

50g plain flour

50g ground almonds

A pinch of salt

3 eggs

1/2 tsp vanilla extract

3 Tbsp Amaretto or brandy

125ml milk

A handful of flaked almonds Method Preheat the oven to 180°C/350°F/gas mark 4. Butter a baking dish or pan about 25cm. Halve and pit the apricots and pack them closely into the bottom of the pan, curved side up, with half the sugar. Put into the oven for 5-ish minutes so that they start to soften.

Mix the rest of the sugar with the flour, almonds and salt. Beat the eggs with the vanilla, booze and milk, then pour gradually into the dry ingredients, stirring all the time, to make a thin batter. When the apricots come out of the oven, give them a little shuffle and pour in the batter.

Cook for about 25–30 minutes, scattering on the flaked almonds halfway through, until the batter is puffed up, golden and caramelizing a bit around the edge.

enjoy stratight away with ice cream, cream or crème fraîche.

SIMPLE SALAD

serves 4

4 generous handfuls freshly washed and dried lettuce Selection of fresh soft herbs, such as basil, flat leaf parsley,4 radish, sliced paper thin

1/2 cucumber, slice thin

handful sun-ripened tomatoes, cut in half

Dressing 2 Tbsp apple-cider vinegar or your favourite

1 clove garlic, lighlty squashed

6Tbsp extra virgin olive oil

sea salt and freshly ground pepper Method Place all the ingredients into a large bowl, sprinkle with a little sea salt flakes. Toss gently. Mix all the ingredients together for your dressing and drizzle over the salad. Toss everything together so that every ingredient is lightly coated in dressing. Remember to only dress your salad just before eating as it will wilt very fast.

Serve immediately.

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR HARD WORK AND PASSIONATE PRODUCTS. BRYDONE ORGANICS - carrots JANE FIELD PEONIES AND HYDROPONICS - salad greens SUNRISE BAKERY - fresh baked goods EDMONDS FRESH FISH - fresh fish and queen scallops KAKANUI PRODUCE - fresh soil grown tomaotes, and capsicum ROSEDALE ORCHARDS - apricots DUNFORD GROVE EXTRA VIRGIN OLIVE OIL - extra virgin olive oil