Fresh Recipes

Sprinkle the chicken slices with the Moroccan spices and salt and rub in with your hands. Heat olive oil in a large frying pan.

Place parsnip and garlic in a medium saucepan and cover with plenty of water. Cover with lid and bring to the boil, then reduce to a simmer.

Heat oil in a large saucepan over a medium heat. Add onion and sauté until softened and lightly browned, about 5 minutes. Stir in the spices and cook.

Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil.

In a pan cook sausages turning occasionally, for 10-12 minutes, or until cooked through. Meanwhile, cook the potatoes in lightly salted boiling water.

Spread the bun bases with Dijonnaise. Top with the apple slaw and lamb. Top with the bun tops. Serve with the sweet potato chips.

Serve cold over ice. May store in tightly sealed jars or glasses in the refrigerator for 7-10 days. Shake or stir well before drinking. Enjoy!

Place any liquid ingredients into the bottom of the blender first, followed by the fresh ingredients. Place the frozen ingredients into the blender last.

Clean the rhubarb and chop into slices, about 1,5 cm thick. Peel the apples, remove the core and chop the apples into chunks. Preheat oven to 200'c.

In a large non-stick frying pan, heat half the oil over high heat. Cook beef, in 2 batches, for 2 to 3 minutes or until browned and tender.