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This month we’re going all out with dishes that feature a full course of tasty treats from starters, to mains and even desserts that’ll have your guests begging for seconds!

Rosa Tomato and Basil Soup

Prep time: 10 minutes

Cooking time: 50 minutes

Servings: 6–8


1 tbsp olive oil

1 medium red onion, diced

½ tbsp crushed garlic

3.5lbs (1.6kg) rosa tomatoes, halved

1/2 cup chopped fresh basil, plus extra for serving

2 tsp dried sweet basil

1 tbsp salt 

1 tsp ground black pepper (optional)

4 heaped tsp paprika

3 tbsp raw honey

2 tbsp balsamic vinegar

1 cup unsweetened almond milk

4 cups hot water

thinly sliced moist beef jerky for serving (optional)


In a large saucepan, heat the olive oil and fry the onion until golden brown. Add the garlic and stir.

Add the rosa tomatoes, fresh basil, dried sweet basil, salt, black pepper (if using), paprika, honey and balsamic vinegar. 

Simmer for 10 minutes.

Add the almond milk and hot water and simmer for a further 40 to 45 minutes, stirring occasionally.

Blend to the desired texture and serve garnished with extra fresh basil and thinly sliced moist jerky (if desired).

Oven-Roasted Stuffed Butternut with Walnuts and Cranberries

Prep time: 45 minutes

Baking time: 10 minutes

Servings: 4


1 large or 2 medium butternuts

1 tsp olive oil

1 large red salad onion, diced

2oz (60g) carrots, diced

2oz (60g) celery, diced

8oz (250g) cooked brown basmati rice

1 handful of chopped fresh thyme

1 tsp dried sage

1 tsp onion powder

3oz (90g) dried cranberries

3oz (90g) walnuts

2 tbsp olive oil

2 tbsp raw honey

2 tbsp balsamic vinegar

3 tsp salt

1 tsp ground black pepper


Preheat the oven to 390F (200C) and spray a baking tray with nonstick cooking spray.

Cut the butternuts in half and remove the seeds, reserving them for later. Place the butternut halves on the baking tray and bake for 45 minutes.

Allow to cool slightly and then scoop out some of the flesh to create more space for the stuffing. Keep this butternut flesh.

Heat the oil in a frying pan and fry the onion, carrots and celery until cooked.

Add the butternut flesh along with the rest of the ingredients, except for the almond flour and rosemary, to the pan and mix well.

Scoop the stuffing into the butternut halves, scatter over the reserved butternut seeds and bake for another 10 minutes. 

Dust with almond flour and garnish with fresh rosemary before serving.

Makes a perfect vegetarian meal on its own or can be served as an accompaniment to a protein of your choice.

Hasselback Chicken Fillet and Butternut Tray Bake

Prep time: 15 minutes

Baking time: 20–25 minutes

Servings: 4


2.2lbs (1kg) pre-cut butternut wedges or chunks

2 tbsp olive oil

2 tbsp raw honey

1 pinch of salt, ground black pepper and paprika 

4 large chicken fillets (about 6oz or 200g each)

1 medium red bell pepper, deseeded and cut into strips

fresh thyme for garnishing


1 medium red salad onion, diced

1 tsp salt 

½ tsp ground black pepper

2 heaped tbsp tomato paste

1 tsp paprika

2 tbsp raw honey

1 heaped tbsp onion flakes

1 tsp onion powder

1 tbsp dried thyme

2 tbsp water


Preheat the oven to 390F (200C) and spray a baking tray with nonstick cooking spray.

Cut a corner off the packet of butternut and microwave on high for 12 minutes.

Combine all the sauce ingredients

Place the butternut in a large mixing bowl. Drizzle with the olive oil and honey, and season with salt, black pepper and paprika. Toss to coat and place on the greased baking tray.

Cut slits into the chicken fillets, about half an inch (1cm) apart and three-quarters of the way through. Tuck the red bell pepper strips into the slits and place the fillets on the baking tray on top of the butternut wedges.

Scoop the sauce into the slits in the chicken with the bell pepper strips.

Bake for 20 to 25 minutes until the chicken is cooked through and the butternut is soft.

Garnish with fresh thyme before serving.

Lemon Chia Seed Muffins

Prep time: 15min

Baking time: 25-30min

Servings: 12 muffins


2 cans chickpeas drained and rinsed 

6 tbsp raw honey plus extra for topping

3oz (90g) almond butter

1 tsp vanilla essence

2 tsp caramel essence

1 tsp bicarb of soda

3oz (90g) almond flour plus extra for topping

1 tsp of salt 

1 heaped tbsp lemon zest plus extra for topping

1 lemon, juiced

2 heaped tbsp chia seeds

2 eggs


Preheat oven to 360F (180C) on thermo-fan and line a muffin pan with paper muffin liners.

Place the chickpeas in the bowl of the food processor and blend until smooth. Add all the other ingredients, except the eggs, and process on high for 3 to 5 minutes, scraping down sides until the mixture is smooth and well blended. (If you don’t have a food processor you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.)

Beat the eggs in a separate bowl till light and fluffy, then add to the mixture and beat for another 30 seconds to mix well.

Scoop the mixture into the prepared muffin cups and top each with a sprinkle of lemon zest, almond flour and a drizzle of honey for a beautiful caramelized look.

Bake for 25 to 30 minutes. The edges will be crispy and firm to the touch while the center will remain moist and soft.

Dessert Bread

Prep time: 5 minutes

Cooking time: 30 minutes

Servings: 1


3 tsp olive oil 

3 eggs

1/2 tsp salt

1 tsp caramel essence

1 tsp raw cacao powder (optional)

2 slices bread of your choice (we prefer 100% rye)

2 tsp almond butter

2 tsp raw honey plus extra for drizzling

3oz (90g) sliced banana

a few sliced fresh strawberries (optional)

1 marshmallow, cut up (optional, for a naughty add-on)

¼ tsp ground cinnamon

2 tsp flaked almonds 


Spray a frying pan with nonstick cooking spray and heat 1 tsp of the olive oil.

In a mixing bowl, beat the eggs, 1/2 tsp of salt and caramel essence until fluffy. If you are making chocolate toast, add the cacao powder to the egg mixture now.

Soak the bread in the egg, transfer to the pan and cook on both sides until almost crispy.

Allow to cool slightly before buttering each slice with the almond butter followed by the honey and a pinch of salt. Top one slice with the banana, strawberries (if using) marshmallow (if using), cinnamon and flaked almonds and use the other slice to close the sandwich.

Place the sandwich in a grill grid and brush both sides lightly with the remaining olive oil. Grill until toasted and nice and crispy. Drizzle with honey and serve immediately. Can also be made in a sandwich press.