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 ♡
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Roasted Carrots w/ Kalamata Olive Sauce. Recipe and styling by Cle-ann, photo by Hugh Adams.
I love olives! The combination of salty olives with sweet carrots really compliment each other. In this recipe I've used Mount Zero olive oil, pink lake salt and organic kalamata olives. Quality stuff. Serve this great side alongside any hearty roast.
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Pickle Salad. Recipe and styling by Cle-ann, photo by Hugh Adams.
This salad goes beautifully with BBQ grilled meat, ribs or a cheese dish like mac & cheese! If you don't have any pickles, just chop some cucumber and pop it in a bowl with some vinegar, salt and sugar. Let it sit for 30 minutes and drain it.
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Grilled Scallops w Almond, Pancetta & Broad Bean Salad. Recipe and styling by Cle-ann, photo by Hugh Adams.
Autumn is a busy time of year. Preserving the last of summer crops, cleaning out the veggie patch and re-planting with winter crops. Transition. With the cool change in the weather I decided to get stuck into my broad beans that I froze last year. If you don't have any broad beans you could use peas. Make sure you dry out and toast the ground almonds, it really makes it tasty. I love the combination of almond, scallops and pancetta with a zesty lemon dressing.
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Black Bean Salad with Chocolate Vinaigrette. Blue plate from Ikea. Napkin made by my partners mother Maggie. Recipe and styling by Cle-ann, photo by Hugh Adams.
They say to never shoot in direct sunlight, to hell with that, the sun was far too nice to be stuck inside!
Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is chocolate, so I thought I would share a couple of simple savoury Mexican inspired chocolate recipes (and 1 sweetie!), using some of my favourite stone-ground staples.
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Grilled Haloumi and Asparagus with Orange & Mint, appeared originally in Yum. Gluten Free Magazine Dec Issue. Recipe and styling by Cle-ann, photo by Hugh Adams.
Serves 4 I Prep time 5 min I Cook Time 5 min I Gluten Free I Egg Free I Nut Free I Soy Free I Sugar Free I Vegetarian
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