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Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

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1 hour

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8 minutes

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Onion Marmalade Souffle

15 minutes

Aliums

Onion tarte tatin

45 minutes

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Savoury bake

Ultimate cheesy potato bake

40 minutes

Nasi Goreng

15 minutes

Sweet potato with orange and avocado

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 - 40 minutes

Ingredients

4 medium-sized sweet potatoes
1/2 cup olive oil, plus extra for rubbing
1 avocado
2 oranges
1 T lemon juice
1 T mild wholegrain mustard
Sea salt and freshly ground pepper, to taste
Shallots or spring onions
2 T spring onions, finely chopped

Method

Preheat the oven to 160°C. Rub the sweet potatoes with a little olive oil and bake until the flesh is soft (this should take 30 to 40 minutes).

Peel and slice the avocado and one of the oranges.

Squeeze the juice from the remaining orange to make 1 T. Whisk with the lemon juice, mustard, salt and pepper until combined.

Add the olive oil, a little at a time, to make a vinaigrette. Stir in the shallots or spring onions. (The vinaigrette can be made in a jiffy in a food processor.)

Arrange the potatoes, avocado and orange on a platter and pour over some of the vinaigrette. Serve with extra dressing on the side.

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Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

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Onion Marmalade Souffle

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Ultimate cheesy potato bake

Nasi Goreng

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Pickled turnips and beetroot with rustic chicken liver pate

Sweet potato with orange and avocado

Sweet potato with orange and avocado

Ingredients

Method