Tag Archives: peas

Celery & Pea Salad

Celery & Pea Salad

After some dreadfully wet and cold days, the weather does seem to be improving and there is hope of spring, but in the meantime until the spring vegetables start to appear it’s spring-like food such as this salad that’s on the menu.

Celery & Pea Salad

The fresh pea season in this part of the world is very brief and is around Christmas so the rest of the time I use frozen peas which really are one of the best convenience foods, but, of course, use fresh if it’s the season.

Serves 4

2 cups shelled fresh or frozen peas
6 sticks celery, sliced
4 green onions, sliced
sea salt and freshly ground black pepper
crumbled feta cheese
HONEY MUSTARD DRESSING
2 tbsp white wine vinegar
2 tsp Dijon mustard
honey
¼ cup olive oil

1              For the dressing, place vinegar, mustard and a drizzle of
honey in a small bowl and whisk to combine. Slowly whisk in oil, then season to taste with salt and black pepper.

2              Boil, steam or microwave peas until just cooked, then refresh under cold running water.

3              Place peas, celery and green onions in a bowl, drizzle over dressing and toss to combine. Check seasoning and season with salt and black pepper, if necessary. Serve scattered with crumbled feta cheese.

So tell me, which salads do you like at this time of year?

Where did the ingredients for this dish come from:
Celery, green onions: Krismaw Gardens – Hastings; Honey: The
Naked Honey Pot – Taradale; Feta cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
vinegar, mustard, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salads you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Warm Squash, Silverbeet & Feta Salad

Warm Squash, Silverbeet & Feta Salad

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Pork, Cabbage & Pea Sauté

Pork, Cabbage & Pea Saute

This is another one of those dishes that can be easily adjusted to feed a crowd and it’s a one pan meal, so is really only limited by the size of your pan! Great served with steamed rice or crusty bread on the side.

Pork, Cabbage & Pea Sauté

I have used pork mince here, but beef, chicken or lamb mince also work well.

Serves 4-6

500g pork mince
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped
1 tbsp Chinese cooking rice wine
1 tbsp soy sauce
1 onion, diced
vegetable oil
2 tbsp cornflour
1½ cups chicken stock
1 small cabbage, shredded
1 cup frozen peas
a handful fresh coriander, chopped
sea salt and freshly ground black pepper

1              Place pork, ginger, garlic, rice wine and soy sauce in a bowl and mix to combine. Cover and allow to marinate at room
temperature for 30 minutes – if marinating longer, place in the
refrigerator.

2              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Increase heat, add pork mixture and cook, stirring, for 4-5 minutes or until pork browns.

4              Mix cornflour with a little water to make a smooth paste. Stir cornflour mixture and stock into pork mixture and cook, stirring,
until mixture boils and thickens. Add cabbage to pan, cover and cook, tossing occasionally, for 4-5 minutes or until cabbage wilts. Add peas and cook, for 3-4 minutes longer or until peas are heated through. Season to taste with salt and black pepper. Just prior to serving, add coriander and toss to combine.

So tell me, do you cook many one-pan meals?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Garlic, cabbage: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Store Cupboard Ingredients: ginger, rice wine, soy sauce, vegetable oil, cornflour, stock, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Smoked Salmon & Pea Frittata

Smoked Salmon & Pea Frittata

As I have said before frittatas are one of my go-to dishes, but this is one that I find a reason to make rather than something that I make at short notice – it has got a wonderful chunkiness from the salmon and peas that makes it substantial and filling. Simply serve with a
salad of tossed leaves and crusty bread for a complete meal.

The pan I use for making frittatas is cast iron with a 17 cm base and sides which slop out to 25 cm – some cooks recommend using a non-stick pan, however, I find that as long as my cast iron pan is well
seasoned I have no problems with sticking.

Frying Pan 004c

For how to season a cast iron pan refer to my post for making a
Simple Folded or French Omelette.

As the pan is going under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle cover with several layers of aluminium foil to protect.

Smoked Salmon & Pea Frittata

Serves 4

4 free-range eggs
300g hot smoked salmon trimmings, skin and bones removed, flesh flaked
1 cup frozen peas, defrosted
a handful fresh dill or green fennel, chopped
1 lemon, zest only
sea salt and freshly ground black pepper
olive oil
4 green onions, chopped
½ cup grated hard cheese of your choice – I used a local sheep cheese, but you could use Parmesan or pecorino

1              Break eggs into a bowl and whisk with a fork until evenly blended. Add salmon, peas, dill, lemon zest and a grind of salt and black pepper and mix gently to combine.

2              Preheat oven grill.

3              Place a splash of oil and green onions in frying pan over a
medium heat and cook, stirring, for a few minutes or until onions soften. Pour in egg mixture and spread out evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be uncooked. Scatter with cheese, place
under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, do you have a particular pan you use for making frittatas?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Green onions:
Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Cheese: Origin Earth – Havelock North; Dill: The Chef’s Garden@Epicurean– Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon: Store Cupboard Ingredients: salt, black pepper

Other frittata recipes you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

 

Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Chewy, nutty brown rice forms the base of this easy, economic and satisfying dish.

This is almost a pantry dish – sausages, stock and peas from the freezer, rice, tomatoes and spices from the pantry and cheese from the fridge – and that’s dinner.

I used breakfast-sized pork sausages – but use whatever you prefer.

Mexican-spiced Brown Rice with Sausages

Canned beans are also a great addition to this dish – use instead of, or in addition to the sausages.

Serves 4-6

500g pork sausages
olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
¼-½ tsp chilli powder or to taste
sea salt
1 cup brown rice
3 cups chicken or vegetable stock
440g can diced tomatoes
1 tbsp tomato paste
1 cup frozen peas
1-2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful of fresh coriander or parsley

1              Heat a large frying pan with a lid over a medium heat. Add a splash of oil and brown sausages. Remove sausages from pan and set aside.

2              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic, cumin, paprika,
chilli powder and a grind of salt and cook, stirring, for 30 seconds or until fragrant.

3              Stir rice into pan and cook, stirring, for 2-3 minutes. Add stock, tomatoes and tomato paste, mix to combine, cover and cook for 30-40 minutes or until rice absorbs the liquid and is tender.

4              Meanwhile, cut sausages into pieces. Add peas and sausage pieces to pan and mix to combine. Cover and cook for 5 minutes longer. Stir in coriander or parsley, reserving a little for scattering, and cheese and stir to melt cheese. Serve immediately, scattered with remaining coriander or parsley.

So tell me, do you have a pantry meal which is based on rice?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion: Krismaw Gardens –
Hastings; Paprika, chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: cumin, rice, tomatoes, tomato paste, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other rice dishes you might like to try:

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Spicy Coriander Rice

Spicy Coriander Rice

 

Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

I came across this recipe over on Ruby Reduction – Connie, the
author of this blog, says she saw Jamie Oliver cooking this on a TV show, so thanks to Connie and Jamie for this recipe.

As regular readers are aware leeks are dominating my cooking at the moment, but there is also fabulous spinach about too and it is
another vegetable I can never resist, so when I saw this recipe that combined the two I knew it was going to be a winner – the peas are an added bonus.

Braised Spinach, Leeks and Peas

This is a wonderfully colourful dish that adds brightness to any winter meal and makes a great bed for roasted chicken pieces or pan-cooked fish.

Serves 4

2 long leeks, thinly sliced
olive oil
2 cloves garlic, finely chopped
1 bunch spinach
1½ cups frozen green peas
sea salt and black pepper

1              Place leeks and a good splash of oil in a large frying pan with a lid over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Add garlic and cook, stirring, for 1 minute or until fragrant.

3              Add spinach and peas, toss, cover and cook, tossing
occasionally, for 5-8 minutes or until spinach wilts and peas are cooked. Season with a good grind of salt and black pepper.

So tell me, do you find frozen peas a useful convenience food?

Where did the ingredients for this dish come from:
Leeks: The Chef’s Garden @ Epicurean – Hastings; Garlic: Krismaw Gardens – Hastings; Spinach: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: frozen peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Other leek recipes you might like to try:

Sautéed Fennel and Leeks

Sautéed Fennel and Leeks

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

 

Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

This recipe is loosely based on a Scottish soup with the wonderful name of Cullen Skink. Cullen Skink is a hearty soup traditionally made with smoked haddock, onions and potatoes.

As with many traditional recipes there are many variations, but a common feature of this soup is to use mashed potatoes as the
thickener, as I have done here. The resulting dish is hearty, but
surprising light that is also gluten-free.

For those wondering about the origins of the name Cullen Skink – Cullen is a small town on the north-east coast of Scotland which is home to this dish. And the ‘skink’ seems to originate from a German word meaning a soup made from shin of beef, but in Cullen the main ingredient is, obviously, smoked haddock and so the name.

Smoked Fish, Leek & Potato Chowder

A great way to use leftover mashed potatoes.

Serves 4

a handful parsley including stems
500g smoked fish of your choice undyed, smoked haddock fillet
1 bay leaf
3 cups milk
60g butter
2 medium leeks, thinly sliced
2 cups fresh or frozen peas
2 cups mashed potato
sea salt and freshly ground black pepper

1              Separate parsley leaves and stems – finely chop leaves and aside for later use. Place fish, parsley stems and bay leaf in a large saucepan and pour over milk. Place pan over a medium heat, bring to simmering and simmer for 3-4 minutes. Remove pan from heat,
cover and set aside to stand for 5 minutes – this allows the flavours to infuse through the milk.

2              Remove fish from milk mixture and set aside. Strain milk mixture and reserve. Discard herbs,

3              Melt butter in a clean, large saucepan over a medium heat, add leeks, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

4              Meanwhile, remove skin and any bones from the fish and flake flesh into large pieces.

5              Stir reserved milk mixture into leeks, then stir in mashed
potato and cook, stirring, until potatoes are completely
incorporated and the mixture is thick and creamy. Add peas and fish and cook, stirring occasionally, until peas are cooked and fish is heated through.

6              Just prior to serving, stir in most of the chopped parsley and season to taste with salt and freshly ground black pepper. Serve scattered with remaining parsley.

Serving suggestion: Accompany with crusty bread and topped with a poached egg.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: Krismaw Gardens–
Hastings; Leeks, parsley; The Chef’s Garden @ Epicurean
Hastings; Milk: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, peas, bay leaf, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other smoked fish recipes you might like to try:

Smoked Fish Chowder (Dairy- & Gluten-Free)

Smoked Fish Chowder (Dairy- & Gluten-Free)

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash

 

Smoked Fish & Potato Salad with Beetroot Dressing

Smoked Fish & Potato Salad with Beetroot DressingWe are loving beetroot at the moment so when I saw a recipe over on TLT (The Little Things) using beetroot as a dressing for a smoked fish salad, I knew it was something we would enjoy.

I have made quite a few changes to Denise’s Smoked Fish Superfood Salad, but the two dressings that I have used are very similar to hers.

Smoked Fish & Potato Salad with Beetroot Dressing

Serves 4

500g smoked fish of your choice, bones and skin removed, flesh flaked
500g potatoes, cooked
2 cups frozen peas, cooked
mixed salad leaves
sea salt and freshly ground black pepper
BEETROOT DRESSING
1 small cooked beetroot, chopped
olive oil
GARLIC & LEMON DRESSING
2 tbsp mayonnaise
3 tbsp natural yogurt
1 clove garlic, finely chopped
lemon juice

1              For beetroot dressing, place beetroot, a good splash of olive oil and a good grind of salt in a mini food processor and process,
adding more olive oil, if necessary, to make puree. Add salt and
pepper to taste.

2              For the garlic dressing, place mayonnaise, yogurt, garlic and squeeze of lemon juice in a small bowl and whisk to combine. Season to taste with salt and black pepper.

3              Place fish, potatoes and peas in a large bowl and toss to
combine. Line a serving platter with salad leaves, pile fish mixture on top, the drizzle with Garlic & Lemon Dressing and dot with Beetroot Dressing.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes, lemon, garlic: Krismaw Gardens – Hastings; Beetroot, salad leaves: The Chef’s Garden @ Epicurean – Hastings; Yoghurt: Origin Earth – Havelock North;
Olive Oil: The Village Press – Hastings; Store Cupboard
Ingredients:
peas, mayonnaise, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Curried Pea & Feta Fritters

Curried Pea & Feta FrittersLorraine over at Not Quite Nigella has started a Cook with Me
feature and Curried Pea, Corn & Feta Fritters is her first recipe.

And just because I can’t leave a good recipe alone I have made a few changes – actually it’s more to do with JR’s tastes (he doesn’t like corn!) and the fact I was making these on Good Friday and couldn’t get my hands on any fresh mint, but did have coriander (surprise!) in the fridge.

The idea with Lorraine’s Cook Me is that she posts a list of
ingredients, then a few days later posts the recipe and you have about a week to cook and post a pic social media – I’ave posted mine on facebook. If you would like to take part in this fun cooking class you still have until 8 April, so check it out.

See here for Lorraine’s original recipe – thanks Lorraine for this great idea and sorry for mucking with your recipe:)

Curried Pea & Feta Fritters

We loved these fritters – they took next to no time to make and were a great combination of flavours. I made mine smaller than Lorraine’s as I served them as finger food.

Makes about 20

2 cups frozen peas
2 eggs
250g feta
½ cup plain flour
3 green onions, chopped
¼ cup fresh coriander, chopped
2 tsp curry powdervegetable oil for shallow frying

1              Microwave peas on HIGH (100%) for 2-3 minutes or until cooked. Drain and place half the peas in a food processor. Add eggs, 200g feta, flour, green onions, coriander and curry powder and
process to combine – the mixture doesn’t have to be smooth.

2              Transfer mixture to a bowl, add remaining peas and mix to combine.

3              Heat a large frying pan over a medium heat, add oil to cover base by about 2mm, then using a tablespoon add batter to the pan and cook for 2-3 minutes each side or until golden. Remove and drain on paper towels, continue until all the batter is used. Serve topped with remaining feta.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Kedgeree

KedgereeKedgeree also sometimes called kitcherie, kitchari, kidgeree,
kedgaree, or kitchiri is a dish of boiled rice, flaked smoked fish, curry powder, butter and hard-boiled eggs.

Kedgeree is believed to have been taken to Britain by British
colonials who enjoyed it in India. In Victorian times it was a
breakfast dish and certainly is still great served for a special
breakfast or brunch. However, this is no light weight dish and it stacks up as an economical and easy family meal.

Kedgeree

White rice can be used instead of brown, but I prefer the nuttiness of brown rice so use that.

Leftover rice? Turn it into this delicious one-dish meal.

Serves 4

1 cup brown basmati rice
1 large onion, chopped
vegetable oil
1 tbsp curry powder
300g hot smoked fish, skin and bones removed, flesh flaked
1 cup frozen peas
a good knob of butter
a good handful of fresh parsley, chopped
4 hard-boiled eggs, peeled and quartered

1              Cook rice using your preferred method.

2              Place onion and a good drizzle of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add curry powder and cook, stirring, for 1-2 minutes or until fragrant.

3              Add rice, fish and peas and mix to combine. Cover and cook over a medium heat, stirring occasionally, for 10 minutes or until heated through.

4              Add butter and most of the parsley and mix gently to
combine. Served topped with eggs and scattered with remaining parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion: Krismaw Gardens
Hastings; Eggs: Verry Best Eggs – Napier; Parsley: Epicurean
Supplies
– Hastings; Store Cupboard Ingredients: rice, vegetable oil, curry powder, frozen peas, butter, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

This recipe takes inspiration from a recipe in Nigel Slater’s book Eat – regularly readers already will be familiar with this book, but if you are newish at Rachel’s Kitchen NZ check out my review of it last year and see some other recipes at the end of this post.

What I love about this dish it gives you everything you want in a fish pie – creaminess and a crispy topping – but is light and refreshing – the prefect summer fish pie.

Creamy Salmon, Cucumber & Pea Pie

The lightly cooked cucumber gives this dish freshness with a little crunch.

Serves 2

1 small onion, finely chopped
butter
½ cup cream
250g salmon fillet, bones and skin removed, flesh diced
1 small cucumber, peeled and diced
½ cup fresh or frozen peas
1 tsp drained capers
1 tsp grated lemon zest
squeeze lemon juice
¼ cup panko breadcrumbs
freshly ground black pepper

1              Preheat oven to 200°C

2              Place onion and a small knob of butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes or until onion softens and is translucent.

2              Stir in cream, bring to simmering and simmer, stirring
frequently, for 4-5 minutes or until cream reduces by about a half.

3              Add salmon, cucumber, peas and capers and mix to combine. Stir in lemon zest, juice to taste and a good grind of black pepper. Transfer mixture to individual dishes, scatter with breadcrumbs, dot with butter and bake for 15 minutes.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other Nigel Slater inspired recipes you might like to try:

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes