Falafels with Garlic Tahini Sauce

Falafels with Garlic Tahini Sauce

Recipe by Michael Weldon

Ingredients

• 250g dried chickpeas, soaked overnight

• 1 shallot, diced

• 1 garlic clove, sliced

• 1 jalapeno

• ½ bunch parsley chopped

• ½ bunch coriander, chopped

• 3tbs chickpea flour

• 1tsp cumin

• ½ tsp garam masala

• 1tsp baking powder

• 3tbs sesame seeds

garlic tahini sauce

• ½ cup Jalna yoghurt

• 2 garlic cloves, grated

• 1tbs tahini

• ½ lemon, juice

• salt

• Squeaky Gate extra virgin olive oil

• oil for frying

Method

• Combine the chickpeas, shallots, garlic, chilli, parsley, coriander, chickpea flour, cumin, garam masala, baking powder and a pinch of salt in a food processor. Blitz until the mixture comes together but the chickpeas are slightly chunky. Add the sesame seeds and stir through.

• In a bowl combine all the ingredients for the garlic tahini sauce. Whisk together until combined. Taste and adjust seasoning if needed.

• Heat oil in a large saucepan to 180deg c. Ball the falafel mixture into even bite sized pieces. Add to the oil and fry until dark golden brown. Drain on paper towel and season with salt straight out the fryer.

• Serve with the sauce on the side.

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Tomato Tadka with Burrata

Tomato Tadka with Burrata

Recipe by Sarah Todd

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1⁄4 tsp brown mustard seeds

• 1 sprig fresh curry leaves

• 1 large onion, finely chopped

• 1 fresh long green chilli, roughly chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 400g can chopped tomatoes

• 1⁄2 tsp garam masala

• 1⁄4 tsp ground cumin

• 1⁄4 tsp red chilli powder

• 1⁄8 tsp ground turmeric

• 2 burrata, at room temperature

• 125 g baby heirloom tomatoes of various colours, halved

• 2 oxheart tomatoes of various colours, coarsely chopped

• 2 golden shallots, thinly sliced

• 125 ml (½ cup) Squeaky Gate extra virgin olive oil

• 3 tsp red wine vinegar

• Raco saucepan

to serve

• basil cress

• crostini - ½ baguette, thinly sliced diagonally rub with garlic and brush with extra virgin olive oil and char-grilled

Method

• Heat oil in a saucepan over high heat; add mustard seeds; cook until they splutter (30 seconds); add curry leaves cook (30 seconds).

• Reduce heat to medium, add onion and green chilli, cook until onions are soft and browned (5 minutes).

• Add ginger and garlic paste; stir until fragrant (1 minute).

• Add tomato; bring to the boil, reduce heat to low, simmer, stirring occasionally, until mixture thickens (approximately 15 minutes).

• If mixture is too thick add a little water, to achieve desired consistency. Stir in spices, cook until fragrant (1 minute).

• Place tadka on base of plates and top with burrata.

• Combine tomatoes and shallots in a bowl and toss with oil, vinegar and seasoning. Scatter around burrata and basil cress and serve with crostini.

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Spiced Chocolate, Hazelnut and Pear Torte

Spiced Chocolate, Hazelnut and Pear Torte

Recipe by Courtney Roulston

Ingredients

• 3/4 cup bittersweet dark chocolate chip melts

• 2/3 cup Squeaky Gate extra virgin olive oil, plus extra for greasing

• 3/4 cup brown sugar, firmly packed

• 3/4 cup hazelnut meal (ground hazelnuts)

• 1/2 cup almond meal

• 3 eggs, yolks and whites separated

• 1 tsp vanilla bean paste

• 1/2 tsp sea salt flakes

• 1/2 tsp ground cinnamon

• ¼ tsp ground cardamom

• 2 firm beurre bosc pears, core removed and thinly sliced

• icing sugar for dusting

• 1 cup roasted crushed hazelnuts to garnish

• Bulla double cream to serve

• Raco tarte pan

Method

• Pre heat oven to 180 degrees C.

• Line the bottom of a 9-Inch springfrom flan/tart pan with baking paper. Grease the pan lightly with olive oil.

• Melt the chocolate in a double boiler over simmering water.

• Meanwhile, in a large bowl combine the olive oil, brown sugar, hazelnut meal, almond meal, egg yolks, vanilla, sea salt, cinnamon and cardamom. Stir well until well mixed.

• Once the chocolate is melted, add into the hazelnut mixture and mix through.

• Place the egg whites in a clean bowl and whisk until stiff peaks form. Gently fold the egg whites through the chocolate mixture until incorporated and smooth.

• Transfer the batter to the lined pan, using a spatula to smooth out the top.

• Arrange the sliced pears onto the batter, place into the oven and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.

• Allow to cool for 15 minutes before slicing into wedges. Dust with icing sugar and scatter with hazelnuts just before serving with a dollop of double cream.

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Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream

Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream

Recipe by Michael Weldon

Ingredients

• 2 chorizo, diced

• 1 head of broccoli, diced including the stem

• 1 red onion, sliced

• 1 tsp smoked paprika

• 1 large potato, steamed or baked and crushed

• 1 ear of corn, grilled and kernels cut off co

• Squeaky Gate extra virgin olive oil

• sea salt

• 1 tbs sour cream

• 2tbs chipotle in adobo sauce, chopped and mashed

• ½ lime juice

• ½ tsp sea salt

• 4 eggs

• ½ bunch coriander

• pickled jalapenos

• Raco frypan

Method

• Heat a large frypan over a medium heat. Once hot add the chorizo and fry off until the far tis rendered out. Add the broccoli, onion and smoked paprika with a drizzle of olive oil, fry until the onion and broccoli begin to soften.

• Add the potato and slightly mash into the pan to crush. Cook until the broccoli is tender and the potato has gone slightly crispy.

• Add the corn, heat through and season with sea salt.

• In a bowl combine the sour cream, chipotle, lime juice and salt, mix together.

• In a frypan over a medium heat add a drizzle of olive oil. Add the eggs and cook until the whites are cooked but the yolks are still runny.

• To serve, start with the sour cream spread on the bottom. Top with the hash and then a fried egg. Top the egg with coriander and pickled jalapenos.

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Vada Pav - Vegetarian Burger

Vada Pav - Vegetarian Burger

Recipe by Sarah Todd

Ingredients

• 1 tbsp oil

• 1 tsp mustard seeds

• 10 curry leaves

• 1 tsp garlic paste

• 2 green chilies, paste

• 600g potatoes, peeled and boiled

• 1/4 tsp turmeric

• 3/4 tsp salt

• 2 tbsp coriander, finely chopped

for the batter

• 1 cup chickpea flour

• 1/4 tsp turmeric

• 1/2 tsp salt

• pinch baking soda

• 1/2 cup water

• 1-2 tbsp extra, as needed

to serve

• coriander chutney

• mint chutney

• regular buns

• green chilli fried

Method

• Heat oil and fry mustard seeds, curry leaves and garlic.

• Add to a bowl with the rest of the patty ingredients.

• Make patty then dunk in the batter and shallow fry.

• Serve in coles buns with the chutneys and fried chilli.

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Asparagus Skewers with Macadamia Cream

Asparagus Skewers with Macadamia Cream

Recipe by Courtney Roulston

Ingredients

• 2 bunches asparagus (can we please buy thick stalks for this recipe)

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¾ cup macadamia nuts, plus a couple extra to serve

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

Method

• Place the macadamia nuts into a small pot with 1 cup water and place onto a medium heat. Bring up to a simmer, cover and cook for 25-30 minutes to soften. Add the nuts and water into the jug of a high-speed blender and pour in the vinegar, maple syrup, sea salt and half the extra virgin olive oil. Blend until you have a smooth creamy sauce.

• Cut the asparagus spears into 10cm lengths. Thread 5 or 6 pieces horizontally onto small wooden skewers.

• Drizzle the remaining extra virgin olive oil over the asparagus and season with salt. Cook the asparagus in a grill pan for 2 minutes each side, or until slightly charred.

• Spoon some macadamia cream onto the base of a serving platter. Top with the skewers and grate some fresh macadamia nuts over the top with a microplane.

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Steak with Cafe De Paris Butter & Frites

Steak with Cafe De Paris Butter & Frites

Recipe by Michael Weldon

Ingredients

• 150g salted butter, room temp

• ½ bunch chives

• ½ bunch tarragon

• ½ bunch parsley

• 1 small shallot, diced

• 1tbs baby capers, chopped

• 4 anchovy fillets, chopped

• 1tsp worcestershire sauce

• 1tsp curry powder

• 1tsp sea salt

• 1tsp pepper

• Raco griddle pan

Method

• In a mixing bowl combine the café de Paris butter ingredients. Mix together until evenly combined. Lay a sheet of plastic wrap on the bench, add the butter to the plastic wrap and then roll into a log. Place the log into the freezer to set, then move to the fridge.

• Take the steak out of the fridge 1hr before you want to cook it. Heat a griddle pan or bbq until it begins to smoke. Season the steak generously with salt on both sides then drizzle with some oil. Place on the grill and cook for 2-3 minutes until the steak is seared nicely, then turn over and repeat the process on the other side. Cook to your level of doneness then take off the heat and rest.

• Cut butter into coins. Slice the steak, season with salt and top with a couple of coins of butter. Serve with fries.

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Fish Burger with Pineapple

Fish Burger with Pineapple

Recipe by Sarah Todd

Ingredients

• 4 snapper fillets, skinless

• 4 pineapple slices

• 4 large brioche burger buns

• 4 slices swiss cheese

• pickled cucumber slices

• iceberg lettuce

• tartare sauce

• Raco griddle

Method

• Heat grill pan over medium-high heat. Coat the fillets generously in oil and seasoning. Place fish directly on the grill pan at high heat for 1-2 minutes to get the grill marks on each side.

• Turn down the heat, add the lid and cook through for 4 minutes. Get the pan nice and hot, and place in the pan to cook 1-2 minutes per side.

• In a separate pan sear the pineapple in EVOO until caramelised, cook for about 3-4 mins, flip and cook another 3-4 minutes. During the last minute of cooking add the swiss cheese and the cucumber to the pineapple to slightly melt. (optional can all be cooked on the bbq)

• To assemble, place a piece of lettuce on the bottom of a bun, then the burger, pineapple, fish and tartare sauce on the lid.

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Green Cacio e Pepe

Green Cacio e Pepe

Recipe by Michael Weldon

Ingredients

• 500g San Remo fettuccine

• 1/4cup butter

• 1 head of broccoli, florette tips shaved off, reserve the stem for another dish

• 1tbs black pepper

• 100g parmesan cheese

• 1/2 bunch basil

• 1/2 bunch mint

• 1/3 bunch parsley

• sea salt

• lemon zest

Method

• Cook the pasta following the back of packet instructions in rapidly boiling salted water.

• In a large frypan add the butter. Once melted add the pepper and broccoli tips. Fry off until the pepper is toasted, and the broccoli tips are slightly crispy.

• Transfer the pasta from the water straight into the frypan bringing some water over with it. Toss the pasta through the butter, pepper and broccoli. Add the parmesan and turn the heat off from under the pan. Toss together to melt the cheese. Add the herbs and gently mix through.

• Serve the pasta topped with extra cheese, cracked black pepper, lemon zest and herb leaves.

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Tahini Burnt Basque Cheesecake

Tahini Burnt Basque Cheesecake

Recipe by Courtney Roulston

Ingredients

• 600g full fat cream cheese, room temperature

• 50g tahini paste

• 4 large eggs

• 1 cup caster sugar

• 2 tbsp honey

• 300ml Bulla thickened cream

• 2 tbsp plain flour

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 4 passionfruit to serve

• 2 small oranges to serve

• Raco tin

Method

• Pre heat the oven to 200 degrees C.

• Grease and line the base and sides of a 23cm spring-form tin, ensuring the baking paper comes 2cm above the rim of the tin.

• Place the cream cheese and tahini into a food processor and blitz until smooth. Add in the eggs, sugar, honey, cream, flour, lemon zest and juice. Blitz until you have a smooth batter. Pour the cheesecake batter into the prepared tin and gently tap on the bench to remove any air bubbles.

• Bake for 45-50 minutes, or until the cake is dark brown and just set in the center, you want a slight wobble when it comes out of the oven as it will firm up as it rests.

• Remove the cheesecake from the oven and leave to cool completely in the tin before slicing into wedges.

• Peel and slice the oranges into small segments and mix with the passionfruit pulp.

• Serve the cheesecake with a spoon of the passionfruit mixture over the top.

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Chargrilled Middle Eastern Lamb Burgers

Chargrilled Middle Eastern Lamb Burgers

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the burgers

• 3 tbsp coriander seeds

• 3 tbsp cumin seeds

• 1.5 kg minced (ground) lamb

• 2 onions, finely chopped

• juice and zest of 3 lemons

• 1 handful of parsley, finely chopped

• 10 sprigs of thyme, finely chopped

• 3 tsp salt

• freshly ground black pepper

• ¼ cup Squeaky Gate extra virgin olive oil

• 30 small pita pocket breads

• 1½ cups yoghurt

for the salad

• 6 large carrots, grated

• 1 small handful of coriander, finely chopped

• 1 small handful of mint, finely chopped

• juice of 1 lemon

• ½ tsp salt

• 1 tbsp Squeaky Gate extra virgin olive oil

Method

• Preheat the oven to 150°C and place one of the baking trays inside to keep warm.

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

• Dry-fry the coriander and cumin seeds in the frying pan over a medium heat until they become fragrant.

• Grind the coriander and cumin seeds into a coarse powder with the mortar and pestle.

• Put the spices, lamb, onion, lemon zest and juice, herbs and salt, along with a good grind of black pepper, into a large bowl. Mix everything together very well with your hands.

• Divide up the mixture and roll it into 30 equal balls. Push down on each ball with the back of a fork. Place them on the cold baking tray. Brush the lamb burgers with oil using the pastry brush.

• Heat the chargrill pan over a medium-to-high heat.

• Place the burgers carefully on the hot grill, using tongs. Leave them to cook on one side without moving them. After 8–10 minutes, turn them and cook the other side (2–3 minutes).

• Drain the burgers on kitchen paper.

• While the burgers are grilling, brush the pita pocket breads with oil, then place them on the baking tray in the oven to warm through (about 5–8minutes).

• To make the salad, mix all the ingredients together in the other large bowl and transfer it to the serving bowl.

• Serve the burgers and warm breads on platters at the table. Place the burger patty in the pocket, top with a spoonful of yoghurt, and carrot & coriander salad.

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Sichuan Chilli Prawns

Sichuan Chilli Prawns

Recipe by Sarah Todd

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 2cm piece ginger, finely chopped

• 2 garlic cloves, coarsely chopped

• 1 spring onion , finely chopped

• 1 tbsp tomato purée

• 3 tsp chilli bean paste

• 2 tsp rice vinegar

• 2 tsp caster sugar

• 1 tsp sichuan peppercorns, ground

• 450g raw prawns , shelled and de-veined

• to serve

• handful coriander leaves

• sliced spring onion

Method

• Heat a wok over a high heat. Add the extra virgin olive oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for about 1 min, then add all the sauce ingredients and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat.

• Turn off the wok and allow it to cool slightly then add the prawn, they will confit in the sauce in 2-3 minutes. Serve, scattered with the coriander and spring onion.

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Mushroom Miso Soup

Mushroom Miso Soup

Recipe by Michael Weldon

Ingredients

dashi

• 4 sheets Kombu

• 100g dried shiitake Mushrooms

• 1.25 ltr water

miso

• ¼ cup miso

• 1 pack Silken Tofu, diced

• 6 fresh shiitake mushrooms, sliced thinly

• 1 bunch enoki mushrooms, trimmed

• 3 spring onions, sliced thinly

• ½ cup dried wakame

• 1tsp soy sauce

Method

• In a large pot combine the kombu, dried shiitake and water. Place onto a low heat and bring up to a gentle simmer.

• Simmer for 20-25 minutes until the water is seasoned with the seaweed and mushrooms. strain the inclusions from the dashi base then return to the heat.

• Add the miso to the dashi and whisk until combined. Add the tofu, fresh shitake, enoki, wakame and soy sauce. Simmer until the ingredients are heated through. Taste for seasoning and adjust if needed. Add the spring onion then serve.

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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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