ZUCCHINI, SHISO & CHORIZO TORTILLA

January 23, 2016 Cle-ann

There's nothing more satisfying that popping out into the garden, picking some things from the patch and cooking with them straight away. Today's pick was zucchini (which we are currently consuming for breakfast, lunch and dinner!), zucchini flowers and shiso, also known as perilla.

STUFFED LAMB BACKSTRAP DINNER FOR TWO

December 15, 2015 Cle-ann

Date & Apricot Stuffed Lamb Backstrap w Tomato, Almond Salad. Recipe and styling by Cle-ann, photo by Hugh Adams. — Date & Apricot Stuffed Lamb Backstrap w Tomato, Almond Salad. Recipe and styling by Cle-ann, photo by Hugh Adams.

Two lamb backstraps are incredibly generous for two, but once you taste it you will thank me for not sharing (and leftovers)! Nothing but loving looks while enjoying this one - it's a super sexy combination of flavours. Serve this fragrant fruity dish with a nice drop of red, any medium-bodied red will do. Your welcome ♡

SANDWICH PRESSED FALAFEL

November 26, 2015 Cle-ann

Last month I had the pleasure of being Mount Zero Olives first ever Mount Zero Hero! Each week I shared an original recipe featuring Mount Zero produce. Very proud! With this week's recipe I played with Mount Zero falafel mix. Jazzed it up a little with a few herbs, some onion and pressed it on the sandwich press - just to be different! SO essentially it's a falafel pizza of sorts.

BELUGA LENTIL DIP

November 19, 2015 Cle-ann

Last month I had the pleasure of being Mount Zero Olives first ever Mount Zero Hero! Each week I shared an original recipe featuring Mount Zero produce. Very proud! This time around I used there black beluga lentils. This dip is just like hummus, but with lentils instead of chickpeas. It makes a large batch of dip, unless you want to freeze half, you may want to cut down on the lentils.

OLIVE OIL EGG ROLL

November 12, 2015 Cle-ann

Last month I had the pleasure of being Mount Zero Olives first ever Mount Zero Hero! Each week I shared an original recipe featuring Mount Zero produce. Very proud! With this recipe I used their fresh extra virgin olive oil to make a egg roll (savoury pancake of sorts). This recipe will impress for breakfast, it's super simple. My aim was to make a gluten free 'pita' kind of thing. I ventured into the veggie patch and picked a whole load of fresh greens (you can use any greens in season at the time), mixed with a little feta, fresh herbs and topped with Mount Zeros tasty black olive tapenade. You got yourself one killer breakfast.

BAKED FISH IN VERJUS

November 4, 2015 Cle-ann

Last month I had the pleasure of being Mount Zero Olives first ever Mount Zero Hero! Each week I shared an original recipe featuring Mount Zero produce. Very proud. With this recipe I used their chardonnay verjus to bring sweetness and zing to this one pot baked fish recipe.