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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Seared Scallops with Potato Veloute

Seared Scallops with Potato Veloute

Recipe by Sarah Todd

Ingredients

• 1 onions finely sliced

• 1 tsp garlic paste

• 2 sprigs thyme

• 1 bay leaf

• salt

• 200 g potato, peeled and finely sliced

• 1 litres white chicken stock

• 80 ml Bulla cooking cream

• squeeze lemon juice

• cracked pepper

• 12 scallops

• 100 g pearl barley, cooked

• Squeaky Gate extra virgin olive oil

Method

• Place a heavy-based saucepan on medium to low heat with extra virgin olive oil and add the onions, garlic and thyme and season. Cook until onion is soft and translucent (6–8 minutes). Add the potatoes to the pan and sweat for a further 2 minutes.

• Add the stock to the pan and bring to the boil. Season again then lower the heat and simmer gently for 20 minutes, until the potato is very soft. Add the cooking cream and bring the soup back to a simmer. Blend to a smooth puree and pass through a sieve and serve immediately.

• Meanwhile, sear scallops in pan with oil (1 minute each side) and finish with butter and serve atop pear barley.

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Cambodian Rice and Chicken Porridge Congee

Cambodian Rice and Chicken Porridge Congee

Recipe by Courtney Roulston

Ingredients

• 300g jasmine rice

• 1 liter Coles chicken stock

• 1 liter water

• 1 cinnamon stick

• 1 star anise

• 1 tbsp fresh ginger, sliced

• ¼ bunch coriander, stems and leaves separated

• 300g Coles skinless chicken breast

• sea salt and ground white pepper to taste

• 2 tbsp fish sauce

• 1 head round lettuce, washed and chopped into strips

• 100g bean sprouts

• 2 tbsp chili oil to serve

• 2 tbsp asian fried shallots to serve

Method

• Wash the rice in a sieve under running water and set aside.

• Place the chicken stock, water, cinnamon stick, star anise, ginger and coriander stalks into a large soup pot and bring up to a boil.

• Turn the heat down to a very gentle simmer, add the chicken breast, cover with a lid and poach for 12 minutes, or until the chicken is just cooked through.

• Remove the chicken breast from the stock and set aside to cool before shredding into strips. Remove and discard the aromatics from the stock.

• Add the rice into the pot with a pinch of salt and simmer for 40 minutes, or until the rice is tender and starting to break up. Season with fish sauce and a pinch of white pepper and taste for balance.

• To serve place some lettuce and beansprouts into the base of serving bowls.

• Ladle over the rice porridge and top with the shredded chicken, coriander leaves, chili oil and fried shallots.

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Charred Tomato and Parsley with Burrata and Sourdough

Charred Tomato and Parsley with Burrata and Sourdough

Recipe by Michael Weldon

Ingredients

• 2 punnets of cherry tomatoes

• 1 yellow capsicum

• 1 long red chilli

• ½ bunch parsley, leaves picked

• ½ cup olive oil

• 1tbs red wine vinegar

• ¼ cup mixed olives, seeded and chopped

• 1 burrata

• 1 loaf of sourdough, sliced and grilled on the bbq

• sea salt

• black pepper

Method

• Heat a BBQ or Griddle pan until it begins to smoke. Add the tomato, capsicum and chilli, cook until lightly charred.

• Remove the vegetables from the grill and flavour with Extra Virgin Olive Oil and Salt

• Roughly chop the grilled vegetables and add to a mixing bowl with the parsley. Dress the vegetables with olive oil, vinegar, a pinch of salt and a crack of black pepper, mix until all the vegetables are coated.

• Serve the warm vegetables on a plate then place the burrata in the middle. Drizzle over more olive oil and a crack of black pepper. Serve the bread on the side.

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Tamari Roast Sweet Potato with Sesame and Ginger

Tamari Roast Sweet Potato with Sesame and Ginger

Recipe by Courtney Roulston

Ingredients

• 4 medium gold sweet potatoes, slice into 2cm x 12 cm wedges

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tbsp tamari soy sauce (gluten free soy)

• 2 tbsp pepita seeds, toasted, crushed

• 1 long red chilli, sliced

• ½ cup coriander sprigs to serve

sesame ginger cream

• 3 tbsp tahini paste

• 1 tbsp fresh ginger, peeled, sliced

• 1 tbsp tamari soy sauce

• 2 tbsp rice wine vinegar

• 1 tbsp maple syrup

• 2-3 tbsp warm water

Method

• Pre heat the oven to 180 degrees C.

• Toss the sweet potato wedges with the extra virgin olive oil. Spread onto a large baking tray in a single layer and roast in the oven for 20-25 minutes, or until nearly cooked through. Drizzle the tamari soy over the sweet potato and continue to roast for a further 6-8 minutes, or until sticky and fragrant.

• Place all the sesame ginger cream ingredients into a small high-speed blender and blitz until smooth and the consistency of mayonnaise.

• Place the sweet potato onto a large serving plater and drizzle with some of the sesame dressing. Scatter with chopped chilli, crushed pepita seeds and coriander sprigs before serving.

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Miso Cauliflower with Tahini & Ginger Soba Noodles

Miso Cauliflower with Tahini & Ginger Soba Noodles

Recipe by Courtney Roulston

Ingredients

• 1 large coles whole cauliflower, outer leaves left on

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 x 270g packet japanese soba buckwheat noodles

• 1 large lebanese cucumber, seeded, sliced into half moons

miso glaze

• 2 tbsp white miso paste

• 1/3 cup mirin

  1 tbsp maple syrup

• 1 tsp sesame oil

ginger tahini dressing

• 3 tbsp tahini paste

• 1 tbsp raw ginger, peeled, grated

• 2 tbsp rice wine vinegar

• 1 tsp soy

• 1 tbsp maple syrup

garnish

• 1 tsp togarashi

• ¼ cup chives, finely sliced

Method

• Pre heat the oven to 190 degrees C. Cut the base of the cauliflower so it will sit flat. Cut a cross into the base of the stem with a paring knife. Bring a pot of salted water up to a simmer and place the cauliflower in upside down. Simmer for 5 minutes.

• Remove the cauliflower from the pot and allow excess water to drain off. Place onto a lined baking pan or tray and drizzle with oil and season with a little salt. Cover tightly with foil and bake for 35 minutes.

• Boil the soba noodles in the same pot for 3-4 minutes, or until al dente. Place the noodles into a bowl of iced water to wash off any excess starch. Drain and set aside.

• Whisk all the miso glaze ingredients in a bowl until smooth. Remove the cauliflower from the oven and take off the foil. Spoon over the miso glaze and place back into the oven uncovered for a further 15-20 minutes, or until the glaze is bubbling and golden.

• Whisk the tahini dressing ingredients in a bowl until smooth and creamy, adding a little water if the mixture needs loosening.

• Toss the noodles with half the tahini dressing and place into a serving platter with the cucumber. Remove the cauliflower from the oven and place onto the centre of the noodles. Drizzle with the remaining tahini dressing and garnish with furikake and chives.

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Not-Tiramisu

Not-Tiramisu

Recipe by Kirsten Tibballs

Ingredients

• 100g water

• 130g caster sugar (A)

• 10g dutch-processed cocoa powder (A)

• 30mL espresso coffee

• 40mL marsala wine

• 400g mascarpone

• 600mL Bulla dollop cream

• 220g caster sugar (B)

• 10g vanilla bean paste

• 60mL frangelico liqueur

• 100g sponge fingers, cut into 20mm pieces

• 30g dutch processed cocoa powder (B), for dusting

to serve

• 80mL Bulla dollop cream for garnishing

• block of milk chocolate, shaved

Method

• Boil the water and sugar (A) until the sugar has dissolved. Remove from the heat and add in the cocoa powder (A), coffee and Marsala. Set aside.

• Place the mascarpone in a bowl and add in the Bulla Dollop Cream, caster sugar (B), vanilla, and Frangelico and stir to combine.

• Dip the chopped sponge fingers into the coffee syrup. Place a layer of sponge fingers in the base of 6 glass jars. Top with a layer of the cream filling and dust with cocoa powder (B). Repeat with another layer of sponge fingers, cream filling and cocoa powder.

• To serve, top with a generous spoon of Bulla Dollop Cream and garnish with chocolate shavings.

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Grilled Spicy Squid Salad

Grilled Spicy Squid Salad

Recipe by Michael Weldon

Ingredients

• 2 squid tubes, scored and cut into strips

• 2 garlic cloves, grated

• 1 lemon, juice and zest

• 1 birdseye chilli, chopped finely

• ¼ bunch parsley

• black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

• 1 head of fennel, shaved

• 1 red onion, sliced thinly

• 1 bag of baby spinach

• 1 bag baby spinach

• ½ bunch parsley, picked

dressing

• ¼ cup olive oil

• 1 lemon, juice

• 1 garlic clove, grated

• 1 chilli, chopped

• salt

Method

• Combine the squid, garlic, lemon, chilli, a drizzle of olive oil and a pinch of salt, mix together until coated. Cook the squid on a Griddle or BBQ until tender. Once cooked add squid to a bowl with the parsley, mix together.

• Add the salad ingredients to a bowl and add a drizzle of extra virgin olive oil. Mix together until the leaves are coated. Add a squeeze of lemon and salt.

• Combine the dressing ingredients and a pinch of salt, mix together until combined.

• Serve the salad topped with the warm grilled squid and top with the extra dressing.

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Asparagus Pesto

Asparagus Pesto

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 bunches of asparagus, woody ends snapped off

• 100 g parmesan cheese, grated

• 2 large handfuls of spinach leaves

• 1 large handful of mixed soft herbs

• (such as basil, parsley, chervil)

• 4 garlic cloves

• 80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted

• zest of 1 lemon

• ¾ cup Squeaky Gate extra virgin olive oil

• ¼ tsp salt, to taste

• ¼ tsp pepper, to taste

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.

• Roughly chop the asparagus and place in the bowl of the food processor.

• Add the parmesan, spinach and herbs, then process until finely chopped.

• Add the garlic to the food processor along with the toasted pine nuts and lemon zest.

• Process until you have a rough paste.

• With the motor running, slowly add the olive oil.

• Season to taste with the salt and pepper.

• Scrape the pesto into the serving bowl and serve.

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No-Fuss No-Butter Chicken

No-Fuss No-Butter Chicken

Recipe by Sarah Todd

Ingredients

• 1 onion, roughly chopped

• 300 g tomato, quartered

• 4 garlic cloves, chopped

• 3 tsp coriander powder

• 1 tsp chilli powder

• 1 tsp salt

• 1 tsp blended chilli paste

• 1 cup cashews

• ½ cup milk

• 500g chicken thigh, 3cm dice

• 200ml Bulla cooking cream

Method

• Add onion into a pan until they soften. Add tomato, garlic, coriander powder, chilli powder, salt, chopped chillies, cashews and milk and place in a pot with the lid on and cook for 45 minutes until soft and fragrant.

  Tip: to quicken the process you could do this step in a pressure cooker and cook for 20 minutes.

• Once ready, blend in a blender until smooth and creamy. You may need to do this in a couple of batches.

• Place into a pot on the stove on medium heat and pour in the mixture and add chicken and cook for a further 20 minutes. Add cream and stir through and serve with grilled roti and salad.

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Lamington Breakfast Porridge

Lamington Breakfast Porridge

Recipe by Courtney Roulston

Ingredients

• 2 cups cooked brown rice

• 1 cup cooked quinoa seed

• 1 cup almond milk

• 1 cup coconut milk

• 1 stick cinnamon

• 1 vanilla bean

• 2 tbsp honey or maple syrup

• 80g dark 70% chocolate

• ½ cup shaved coconut

• 1 cup raspberries

• 1 heaped teaspoon chia seeds

• Raco saucepan

Method

• Place the rice, quinoa, almond milk, coconut milk, cinnamon stick and vanilla bean into a saucepan over a medium heat. Bring up to the boil, then reduce the heat to a simmer. Cook, stirring occasionally for 15-20 minutes, or until the rice has broken down into a porridge consistency.

• Stir in 1 tablespoon of the maple or honey and a pinch of sea salt.

• Meanwhile place the raspberries into a bowl and crush with the back of a fork. Mix the chia seeds with ¼ cup water and stir until it looks like a gel. Stir the chia seed mixture and the remaining maple syrup into the raspberries until it looks like jam.

• Break the chocolate into pieces and gently fold them through the rice porridge. Place porridge into serving bowls and top with raspberry jam and toasted coconut before serving.

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Broccoli Bruschetta

Broccoli Bruschetta

Recipe by Courtney Roulston

Ingredients

• 6 slices sourdough bread, toasted on a grill pan

• 1 large ripe hass avocado, peeled & seeded

• 1 lemon

• 4 tbsp Squeaky Gate extra virgin olive oil

• 3 cups broccoli florets, finely chopped

• 1 long red chili, finely chopped

vegan pesto

• 1/4 cup pepita seeds plus extra to serve

• 1 cup basil leaves

• 1/2 cup mint, leaves picked, plus a few extra to garnish

• 1 small clove garlic, peeled

  1 tbsp nutritional yeast

Method

• Place the avocado flesh into a bowl with a squeeze of lemon and using a fork, mash together with a small pinch of salt.

• Heat 1 tablespoon of extra virgin olive oil over a high heat in a medium frying pan and cook the broccoli for 2 minutes, or until tender and slightly charred.

• Place all the pesto ingredients into a blender along with remaining oil and a squeeze of lemon and a pinch of salt. Blitz until you have a bright green pest-You can make it as smooth or chunky as you like.

• Mix the pesto through the broccoli. Spread the avocado onto the base of the toast and top with the broccoli mixture and chopped chilli. Garnish with extra crushed pepita seeds and slice each bruschetta into 2 or 3 fingers. Drizzle with a little extra oil and picked mint leaves.

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Yoghurt Crème Brulee, infused with Roasted Vanilla, Cinnamon and Honey

Yoghurt Crème Brulee, infused with Roasted Vanilla, Cinnamon and Honey

Recipe by Sarah Todd

Ingredients

• 1 vanilla pod

• 150g honey

• 1 tsp cinnamon

• 250g Jalna yoghurt

• 2 eggs, lightly beaten

to serve

• 2 tbsp demerara sugar

• shortbread

Method

• Heat the oven to 180C. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.

• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the yoghurt and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a mortar and pestle, then stir through the honey mixture.

• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight or until cool.

• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

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