Corn Fritters with Feta and Cherry Tomato Salad

Corn Fritters with Feta and Cherry Tomato Salad

Recipe by Sarah Todd

Ingredients

• 2 corn on the cob (should make 2 cups kernels after grilled)

• 1 small red onion, finely diced

• 2 eggs

• ¼ coriander fresh, finely shredded

• 1 tsp sea salt

• freshly ground black pepper

• 1 cup plain flour

• 1 tsp baking powder

• 3 tbsp Squeaky Gate extra virgin olive oil

• ½ cup grated cheddar

• 100 g cherry tomatoes, halved

• 100 g feta, crumbled

• Raco frypan

to serve

• fresh dill

• fresh basil

• fresh mint

• red onion sliced

• lemon juice

Method

• Grill corn on cob and slice off kernels. Season cherry tomatoes and add to the grill and char until slightly blistered.

• Meanwhile, combine everything else in a bowl and stir through kernels. Place a frying pan on the grill plate and sear batches of the corn batter until caramelised on each side.

• Toss together salad ingredients and grilled cherry tomatoes and serve.

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Iced yoghurt Chai

Iced yoghurt Chai

Recipe by Michael Weldon

Ingredients

• 2cups Milk

• 2tbs brown sugar

• 2 darjeeling tea bags

• 2 cinnamon quills

• 1 star anise

• 4 cardamom pods

• 5 peppercorns

• 4 cloves

• 1 cup Jalna yoghurt

• ice to serve

• small Raco saucepan

Method

• In a medium saucepan combine the sugar, tea, cinnamon, star anise, cardamom, peppercorns and cloves.

• Pour over the milk and place onto a medium heat and bring to the simmer. Allow to simmer for 5-8m minutes. Leave to cool to room temperature.

• Once the chai has cooled strain out all the extra ingredients. Add the yoghurt to the chai and blend with a stick blender until combined. Serve over ice.

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Cambodian Fried Quail

Cambodian Fried Quail

Recipe by Courtney Roulston

Ingredients

• 8 butterflied quail

• 2 tbsp light soy sauce

• 1 tbsp fish sauce

• 2 tbsp oyster sauce

• 1 tsp cracked black pepper

• 2 cloves garlic, minced

• 1 green spring onion (Scallion), finely sliced

• 2 cups rice flour

• sea salt to taste

• oil to fry

lime dipping sauce

• juice of 1 lime, plus extra wedges to serve

• 1 tbsp fish sauce

• 1 tsp freshly cracked black pepper

• 1 tbsp maple syrup

Method

• Mix together the soy, fish sauce, oyster sauce, pepper, garlic and spring onion in a large bowl. Add in the quail and mix together to ensure that they are all covered in the marinade. Refrigerate for 1-2 hours to develop the flavour.

• Place the flour into a large bowl and season with sea salt and more black pepper.

• Give the quails a mix in the marinade to get them properly coated just before tossing into the Seasoned flour.

• Coat the quails in flour and set them aside on a tray for 5-10 minutes for the flour to become slightly wet.

• Meanwhile mix together all the lime dipping sauce ingredients together and taste for balance of sweet, sour, salty and hot.

• Heat the oil to around 170 degrees and deep fry the quails in batches, until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes.

• Place the quail onto a serving platter with the dipping sauce on the side.

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Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Recipe by Courtney Roulston

Ingredients

• 1½ cups gluten-free plain flour

• 1 cup desiccated coconut

• ½ cup brown sugar

• 2tsp gluten-free baking powder

• 1tsp bicarbonate soda

• 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)

• 2/3 cup melted virgin coconut oil

• 2 large Coles Free-range eggs, beaten

• 2tbsp honey

• ½ cup Jalna greek yoghurt to serve

raspberry Chia Jam

• 1.5 cups Raspberries

• 1tbsp white chia seeds +1/2 cup water

• 2tbsp Coles honey

Method

• To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.

• Pre heat oven to 170 degrees. Grease and line the base and sides of a loaf pan.

• Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth.

• Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the center of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.

• Once cool, cut the bread into slices and serve with Chia jam and yoghurt. Enjoy!

• *If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes.

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Grilled Leeks with Parmesan and Sour Cream

Grilled Leeks with Parmesan and Sour Cream

Recipe by Michael Weldon

Ingredients

• 4 large leeks, cut into 3cm lengths

• 75g parmesan

• ¼ cup chopped roasted hazelnuts

• Squeaky Gate extra virgin olive oil

green sour cream

• 125g Bulla sour cream

• 1 garlic clove

• ½ bunch parsley

• 1 bunch chives

• 1 green chilli

• 1tsp apple cider vinegar

• sea salt

Method

• Heat a BBQ or grill until smoking. Drizzle the cut parts of the leeks with extra virgin olive oil and a pinch of salt. Grill until the leeks show cross grill marks and are cooked through.

• In a mortar and pestle combine the garlic, parsley, chives, chilli and a pinch of salt. Beat into a paste, add the sour cream and vinegar then mix until combined.

• To serve spread the green sour cream on the base of a plate or bowl. Top with a sprinkle of hazelnuts, then add the grilled leeks. Sprinkle with a few more hazelnuts and drizzle with extra virgin olive oil. Finish with loads of freshly grated parmesan cheese.

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Sticky Pork Strip and Apple Slaw

Sticky Pork Strip and Apple Slaw

Recipe by Sarah Todd

Ingredients

• 1 tbs sesame oil

• ½ cup hoisin sauce

• 2 tbsp soy sauce

• 1 tbsp julienne giner

• 700 g pork strips

• ½ teaspoon salt

• 2 green apples, julienne

• 1 bunch coriander, shredded

• spring onion, julienne

• 1 green capsicum, julienne

• 2 cloves garlic, peeled and thinly sliced

• 1 tsp soy sauce

• 2 tsp apple cider vinegar

• 2 tbsp sesame oil (roasted)

• 2 tbsp toasted white sesame seeds

• sea salt

• Raco baking tray

to serve

• toasted sesame seeds

• fresh coriander

• julienne red chilli

Method

• In a bowl, combine the sesame oil, hoisin, soy and ginger.

• Place the pork strips on a lined baking tray. Cover with hoisin mix and leave to marinate in the refrigerator for at least 30 minutes.

• Place pork strips on a hot grill or bbq and grill on each side for 4-5 minutes or until cooked through.

• Make dressing and toss all coleslaw ingredients, then serve on the side of the strips.

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Romesco with Spring Onions

Romesco with Spring Onions

Recipe by Sarah Todd

Ingredients

• 100g capsicum, charred and skin removed

• 30g of almonds, toasted

• 30g of brazil nuts, toasted

• 40g of Squeaky Gate extra virgin olive oil

• 1/2 tsp smoked paprika

• 1 tsp chopped parsley

• 1 tbsp of tomato purée

• sherry vinegar

• sea salt

• bunch of asparagus

• bunch of spring onions

to serve

• 1 fennel bulb finely sliced on a mandoline (or as finely sliced as you can manage with a knife)

• lemon juice

• Squeaky Gate extra virgin olive oil

• rye crackers

Method

• To make the romesco sauce, place all of the ingredients in a blender and pulse until combined. The sauce should be well-mixed but not totally smooth. Season to taste.

• Season asparagus and spring onion and grill on the bbq.

• Plate asparagus with romesco sauce, drizzle extra virgin olive oil and lemon on top and serve with fennel and rye crackers.

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Blueberry Chia Jam with Salted Almond Butter Toast

Blueberry Chia Jam with Salted Almond Butter Toast

Recipe by Courtney Roulston

Ingredients

• 1 ½ cups blueberries

• 1 tbsp white chia seeds

• ½ cup (125ml) water

• ¼ cup maple syrup

• ½ tsp vanilla bean paste

• 4 thick slices bread, toasted

salted almond butter

• 2 cups roasted almonds

• ½ teaspoon sea salt flakes

Method

• Place the blueberries into a small pot over a medium heat. Mix the chia seeds into the water for 1-2 minutes, or until turned into a thin gel. Add into the pot with the blueberries and bring up to a boil. Reduce the heat to a gentle simmer and add in the maple syrup and vanilla. Continue to cook, stirring occasionally for 6-8 minutes, or until the jam has turned thick and syrupy. Remove from the heat and allow to cool before transferring into a sterilized jar.

• For the almond butter, place the almonds and sea salt into a small food processor. Blitz for 6-8 minutes, or until the almonds have broken down and the oils have split into a soft and oily butter like texture.

• To serve, spread the almond butter onto hot toast and dollop over the blueberry chia jam.

• *Jam will store in the refrigerator and use within 7 days.

• *Almond butter will last as long as the used by date on the almond packet.

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Steamed Barramundi with Greens and Ginger dressing

Steamed Barramundi with Greens and Ginger dressing

Recipe by Michael Weldon

Ingredients

• 2 ocean farmed barra fillets, score skin side

• 2 bok choy, halved

• 1 bunch baby broccoli, trimmed

• 100g green beans, tails trimmed

• 8 dried shiitake mushrooms, hydrated in 1 cup of water, water reserved. Do this 30 mins before cooking

• 1 thumb sized piece of ginger, julienne

• 2 spring onions, sliced thinly white and green part separated

• ½ cup light soy

• 1tbs black vinegar

• 1tbs chilli bean paste

• 1 tbs caster sugar

• 2tbs sesame oil

• Raco wok

Method

• Place a wok or frypan with water in it over a medium high heat until it begins to steam.

• Place the fish into a plate and place that plate into a steamer basket. Once the water is steaming, place the basket and lid into the pan and steam.

• In a small pot combine the ginger, white part of spring onion, soy, vinegar, chilli bean paste, sugar, sesame oil and ½ cup mushroom water. Place over a medium heat and bring to the boil then remove from the heat and allow to steep.

• When the fish has been steaming for 5 mins add the greens and hydrated shitake into the second steamer basket. Place on top of the fish basket and steam for 2-3 minutes until the fish is done.

• To serve, place the greens on the bottom, top with the fish then pour over the ginger dressing. Garnish with green parts of the spring onion.

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Homemade Crumpets

Homemade Crumpets

Recipe by Michael Weldon

Ingredients

• 2 cups plain flour

• 1 1/2cups milk at room temperature

• 1tsp honey

• 1/4 tsp salt

• 1 tsp baking powder

• 1/2 tsp yeast

• butter for cooking and serving

• honey

• 1 cup water

• Raco frypan

Method

• Combine the milk, cup of water, yeast and honey in a jug and mix together. Allow the yeast to activate for a couple of minutes.

• Combine the flour, salt and baking powder in a bowl, mix together. Add the milk mixture into the flour and mix into a smooth batter. Cover the batter in plastic wrap and leave in a warm place for 30 minutes to double in size.

• Heat a non-stick frypan over a medium high heat, add some butter and melt. Butter 2 crumpet or egg rings. Place the rings into the frypan and pour in the batter 1/2 the way up the ring. Cook on the medium high heat for 2 minutes, turn the heat down for the next 2 minutes and down to medium low for 3-4 minutes until you see air bubbles and holes. Flip the crumpets over for 30 seconds on the top to set them. Transfer the crumpets to a cake rack to cool. Repeat this process until all the crumpets are cooked.

• Toast crumpets and serve with your favourite toppings.

• Crumpets are better the next day (if they last that long without being eaten!). They can also be frozen and cooked from frozen.

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Spaghetti Vongole

Spaghetti Vongole

Recipe by Sarah Todd

Ingredients

• 280g San Remo spaghetti

• 5 tbsp Squeaky Gate extra virgin olive oil

• 1 kg pipis, washed thoroughly and and chilled in cold water for 1 hour and drained

• ½ tsp fennel seeds

• 3 shallots (or small onion)

• 4 cloves garlic, finely chopped

• 1 cup white wine

• 10 cherry tomatoes, quartered

• 1 tsp chili flakes

• 1 lemon (zest)

• 1 tbsp butter

• salt

• pepper

• parsley for serving

• Raco pan

Method

• Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.

• Heat oil in a frying pan set over medium-high heat and toast fennel seeds for 30 seconds until fragrant. Add garlic and shallots and sauté for approx. 5 min. Add wine and reduce by half. Add cherry tomatoes and chilli and cook for 5 minutes then add pipis, cover and cook until pipis are cooked and open (approximately 3-4 minutes).

• Sort out closed ones. Season with salt, pepper and lemon zest and turn through the spaghetti for approximately 1 min. Garnish with parsley. Enjoy!

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Sourdough Prawn Toast with Ginger Sauce

Sourdough Prawn Toast with Ginger Sauce

Recipe by Courtney Roulston

Ingredients

• 650g Coles raw/green prawn meat (after peeling)

• 1 egg white

• 2 tsp sesame oil

• 2 tsp sea salt flakes

• ¼ bunch coriander, stems and leaves separated

• 2 green spring onion, white parts chopped, green parts julienne in iced water

• 1 large loaf sourdough bread

• ½ cup white sesame seeds for sprinkling

• oil for deep frying

• kewpie mayonnaise to serve

ginger sauce

• 2 tbsp ginger

• 1 long red chilli

• 3 tbsp fish sauce

• 2 tbsp lime juice, plus extra wedges to serve

• 1 tbsp honey

Method

• For the ginger sauce, place all the ingredients into a food processor and blend until you have a smooth red-tinged sauce. Taste for balance of sour, salty, hot and sweet. Pour into a dipping bowl and set aside.

• To make the prawn mousse, place the prawns, egg white, sesame oil, salt, white parts of the spring onions and stems of the coriander into the bowl of a food processor and pulse to create a course looking paste-Make sure not to make the mousse too smooth as you want a few chunks of prawn in the mix. Set the mixture in the fridge to firm up for 1 hour.

• Cut the ends off the bread and slice into 1.5cm thick slices. Using a butter knife spread the prawn mousse onto the bread evenly into a 1.5cm thick coating. Sprinkle the tops with sesame seeds.

• Heat oil to 180 degrees in a wok. Fry the prawn toast in batches of 2 or 3 for 5 minutes, or until the toast is golden and the prawn mousse is fully cooked through. Drain on paper towel and slice into 3 pieces.

• Drizzle the kewpie mayonnaise over the top of the toasts and garnish with coriander tops and green spring onions. Serve on a platter with the ginger sauce and extra lime wedges

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No Cook Tomato Sauce Spaghetti

No Cook Tomato Sauce Spaghetti

Recipe by Michael Weldon

Ingredients

• 1 pack of San Remo spaghetti

• 4 tomatoes, diced

• 1 red onion, sliced thinly

• 2 garlic cloves grated

• 1 chilli, diced

• ¼ cup green olives chopped

• ¼ cup pine nuts, toasted

• Squeaky Gate extra virgin olive oil

• sea salt

• parmesan

Method

• In a large pot of rapidly boiling water cook the pasta following the packet instructions.

• Combine the tomatoes, onion, garlic, chilli, olives, pine nuts, a drizzle of olive oil and a pinch of salt in a bowl.

• Once the pasta is cooked add straight from the water into the bowl of tomato sauce. Add a fresh grating of parmesan and toss together. Serve straight away with an extra grating of parmesan.

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French Toast, Blueberries and Crème Fraiche

French Toast, Blueberries and Crème Fraiche

Recipe by Sarah Todd

Ingredients

custard

• 100g milk

• 100g Bulla thickened cream

• 1 egg

• 1 egg yolk

• 25g sugar

• 1 tsp vanilla extract

• ½ orange, zest

• pinch cinnamon

• ½ lime, zest

to coat

• 1 brioche style loaf of bread (regular bread is fine), 2cm thick chunky slices

• 50 g caster sugar

to serve

• Bulla crème fraiche

• macerated blueberries

• icing sugar

Method

• Add all ingredients for the custard into a heat proof bowl and stir together and strain. Soak the bread nicely in the mixture then dunk in the sugar.

• Take a fry pan and place on medium heat and add a generous amount of butter, caramelise and serve with macerated blueberries and a dollop of crème fraiche

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Barramundi in Coconut and Lemongrass Broth

Barramundi in Coconut and Lemongrass Broth

Recipe by Courtney Roulston

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 2 tbsp fresh ginger, julienne

• 2 french shallots, peeled, sliced

• ½ bunch coriander, stems chopped and tops separated

• 2 cloves garlic, sliced

• 2 stalks lemongrass, finely grated

• 2 small red chilies, finely chopped

• 1 cup low salt chicken stock

• 1 x 400ml can coconut cream

• 3 kaffir lime leaves, torn, plus 3 extra finely julienne to serve

• 800g cone bay barramundi fillets, boneless/Skin removed

• 2 tbsp palm sugar, grated

• 2 tbsp fish sauce

• juice of 1 lime to serve (about 2 tablespoons)

• 1 tbsp chili oil to garnish

• steamed basmati rice to serve

• Raco frypan

Method

• Heat the oil in a large deep-sided frying pan over a medium heat. Cook off the ginger, shallots, coriander stems and garlic for 2 minutes, or until fragrant. Add in the lemongrass, chilli and stock and bring up to a boil.

• Pour in the coconut cream, kaffir lime leaves and reduce the heat. Leave the broth to simmer for 5 minutes for the aromatics to infuse.

• Add in the fish and gently poach for 4-5 minutes, or until just cooked through.

• Remove from the heat and stir in the palm sugar, fish sauce and lime juice. Check for balance of sweet, sour, salty and hot.

• Adjust if needed before serving. Garnish with coriander tops, extra kaffir lime leaves and chili oil. Serve with steamed rice and greens on the side.

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Kids Meatballs

Kids Meatballs

Recipe by Sarah Todd

Ingredients

• 2 tsp Squeaky Gate extra virgin olive oil

• 1 small onion, grated

• 1 garlic clove, minced

• 200 g lean minced beef

• 50 g fresh white breadcrumbs

• 1 tbsp parsley, finely chopped

• 20 g parmesan cheese, freshly grated

• 1 tsp tomato puree

• 1/2 small green apple, peeled & grated

• 1/4 unsalted stock cube, crumbled

• 1 egg, beaten

• oil for shallow frying

• Raco frypan or oven tray

to serve

• tomato sauce

• bbq sauce

• mayo

Method

• Mix in a bowl, onion and garlic, beef, breadcrumbs, parsley, parmesan, tomato purée, apple and stock cube and beaten egg to bind.

• Form the mixture into 25 mini meatballs. Heat the vegetable oil in a frying pan and sauté, until browned and cooked inside. Drain on kitchen paper.

• Alternatively preheat an oven to 180C / 160C Fan and cook the meatballs for about 15 minutes turning halfway through until cooked through.

• Serve in little popcorn cups for the kids to walk around with.

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Roast Carrots with Harissa & Yoghurt

Roast Carrots with Harissa & Yoghurt

Recipe by Courtney Roulston

Ingredients

• 1kg bag carrots, sliced in chunks

• 1/3 cup Squeaky Gate extra virgin olive oil

• sea salt to taste

• 2 cups (500g) Jalna greek yoghurt

• 1/3 cup pistachio nuts, chopped

• 1/4 bunch mint leaves, roughly chopped

• 1/4 cup pomegranate seeds

homemade harissa

• 1 large red capsicum

• 6 large sized vine cherry tomatoes

• 2 tsp whole cumin seeds

• 1 tsp caraway seeds

• 4 long red chilies

• 3 cloves garlic, peeled

• 1 tbsp tomato paste

• 1 tbsp red wine vinegar

• 1 tbsp maple syrup

• Raco frypan

Method

• Heat the oven to 180 degrees. Toss the carrots with half the oil, salt and a splash of water. Roast for 40 minutes, or until soft and tender.

• To make the harissa, Place the capsicum and tomatoes onto a cake rack over a gas flame. Let the skins blister and burn on all sides. Remove off the flame once softened and place into a bowl and cover with plastic wrap to steam for 10 minutes. Once steamed, peel the burnt skin off the tomatoes and clean the seeds out of the capsicum.

• Toast the seeds in a dry frying pan for 1 minute. Crush them in a mortar and pestle and set aside. Place the frying pan back onto a medium heat and add the remaining oil, garlic and chili, Cook for 2-3 minutes before adding in the spices, tomato paste, tomatoes, capsicum and salt. Cook for 5 minutes before adding in the vinegar and maple.

• Place the mixture into a high speed blender and blitz until smooth.

• Remove carrots from the oven and spoon over ½ cup of the harissa and toss to coat.

• To serve, spread the yoghurt onto the base of a serving platter. Top with the harissa carrots and garnish with pistachio nuts, chopped mint and pomegranate seeds.

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Nana's Chicken and Barley Soup

Nana's Chicken and Barley Soup

Recipe by Michael Weldon

Ingredients

soup base

• 1 whole Coles chicken

• 1 onion, diced

• 1 carrot, diced

• 2 celery, diced

• ½ bunch parsley, leaves chopped stalks saved

• 3 garlic cloves

• 1 thumb size piece of ginger, sliced

• 2tbs Coles chicken stock powder

• Large Raco pot

finishing the soup

• 1 cup pearl barley

• 1 onion, diced finely

• 1 carrot, diced finely

• 1 celery stalk, diced

• ½ fennel diced finely

• 1 thumb sized piece of ginger, diced

• 1 lemon, juice

Method

• Combine all the soup base ingredients in large saucepan. Cover with cold water. Place over a medium heat and bring up to the simmer. Simmer for 15 minutes then turn off the heat and allow the liquid to cool fully.

• Remove the chicken from the shop base and pick all the meat off the bone.

• Strain the soup base and place back over the stove. Bring to the simmer then add the pear barley. After cooking barley for 15 minutes add the vegetables and cook until the barley is hydrated the vegetables are cooked. Taste the soup and season with salt if needed. turn off the soup, add the lemon and chopped parsley. Serve hot with a slice of toast on the side.

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Curried Sausages

Curried Sausages

Recipe by Sarah Todd

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 onion, finely chopped

• 20 g ginger, finely grated

• 4 sausages (about 150g each), cut into 3cm pieces

• 350g passata

• 1 tbsp honey

spice mixture

• 2 tsp cumin seeds

• ½ tsp fennel seeds

• ½ tsp black peppercorns

• 1 tsp ground turmeric

• paprika

to serve

• fluffy white rice

• lime

• spring onion

Method

• Heat extra virgin olive oil in a large saucepan over medium-high heat. Add onion and sauté until golden (8 minutes). Add ginger and fry until fragrant approximately 1 minute, then add spices and stir through.

• For spice mixture, pound whole spices with a mortar and pestle until very finely ground. Add turmeric and set aside.

• Add sausage and fry until starting to brown (5 minutes), then add passata and 200ml water as needed. Season to taste and bring to the boil, then reduce heat to low and simmer until sauce reduces by half (10-15 minutes). Add honey and season to taste.

• Serve with rice, lime and spring onion

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Celery and Blue Cheese Slaw with BBQ'd Buffalo Chicken Thighs

Celery and Blue Cheese Slaw with BBQ'd Buffalo Chicken Thighs

Recipe by Michael Weldon

Ingredients

slaw

• ½ head Celery, cut into thin strips

• 1 kohlrabi, shredded

• 1 carrot, shredded

• 3 spring onion, sliced thinly

• ½ cup walnuts, roasted and chopped

• ¼ bunch parsley, leaves picked

blue cheese dressing

• ½ cup buttermilk

• 1 garlic clove, grated

• 1tbs apple cider vinegar

• 100g blue cheese, crumbled

• ¼ bunch chives, sliced thinly

• sea salt

• bbq chicken

• 4 chicken thighs

• 3tbs hot sauce

• 3tbs honey

• sea salt

• Squeky Gate extra virgin olive oil

Method

• In a bowl combine hot sauce, honey, a drizzle of olive oil and a pinch of salt, mix together then coat the chicken thighs with half the mixture. Save the rest for glazing. Heat a bbq or grill until smoking. Add the thighs and cook, turning regularly until done. Allow to rest after cooking.

• In a mixing bowl combine all the blue cheese dressing ingredients, whisk together until evenly combined.

• Combine all the slaw ingredients in a large mixing bowl. Toss together to evenly combine then pour over half the dressing and mix until coated evenly.

• Slice the rested chicken then add to the remaining glaze. Toss through the glaze to coat the chicken.

• Serve on a large platter. Top the salad with extra blue cheese dressing. Top with the chicken and garnish with extra walnuts and parsley.

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