Banana & Peanut Butter Granola

Banana & Peanut Butter Granola

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor Australian organic creamy rolled oats

• ¾ cup whole almonds, roughly chopped

• ⅓ cup pepita seeds

• ⅓ cup sunflower seeds

• 1 tbsp sesame seeds

• 1 tsp ground cinnamon

• sea salt flakes to taste

• ¾ cup crunchy peanut butter

• 2 medium overripe bananas, mashed

• ⅓ cup coconut oil, melted

• ½ cup Coles Australian honey or maple syrup

• 1 tsp vanilla bean paste

Method

• Preheat the oven to 160 degrees (C). Line a large shallow baking tray with baking paper.

  In a large bowl mix together the oats, almonds, pepita seeds, sunflower seeds, sesame seeds, cinnamon and a pinch of salt.

  In a small pot over a medium heat mix together the peanut butter, coconut oil, honey and vanilla until smooth and runny. Add the honey mixture into the oat mixture along with the mashed bananas. Toss well so everything is evenly coated.

  Spread the mixture evenly onto the line tray and bake for 45 minutes, tossing the ingredients every 15 minutes so that it cooks evenly and the edges don’t burn. Give the mixture one last toss so it doesn’t clump together too much. Allow to cool on the tray before transferring to sterilised jars. Will last for up to 2 weeks in an airtight container.

  Best served with milk, yoghurt and fresh sliced banana!

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Vegan Creamy Mushroom Soup

Vegan Creamy Mushroom Soup

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 2 garlic cloves, sliced

• 1 small piece of ginger, diced

• 400 g diced button mushroom

• 1 punnet oyster mushrooms, torn

• 1 punnet of shiitake mushrooms, sliced

• 1 tsp Coles chilli flakes

• 2 lime leaves

• 1 tin Coles coconut cream

• 1 ltr Coles real vegetable stock

• Squeaky Gate extra virgin olive oil

• salt

• coriander to garnish

Method

• In a large stock pot sweat off the onion in olive oil. Then add in the garlic and ginger, fry until they become aromatic then add in the mushrooms with an extra drizzle of olive oil and the chilli flakes, cook until the mushrooms soften.

  Add in the kaffir lime, coconut cream and stock, bring up to a boil then reduce to a simmer and cook until the mushrooms are tender. Taste and season with salt.

  Serve with crusty bread.

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Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Recipe By Louis Tikaram

Ingredients

• 250 g Coles Finest dark chocolate, broken into chunks

• 200 ml Squeaky Gate extra virgin olive oil

• 1 cup brown sugar

• 2 shots espresso coffee

• 1 tsp vanilla paste

• 1 tsp ground cinnamon

• 1 ¼ cups ground almond meal

• 6 eggs, separated yolks and whites in 2 bowls

• 1 tbsp Coles cacoa powder for dusting

• double cream, to serve

Method

• Preheat oven to 160 degrees (C).

  Line a 23 cm cake tin with baking paper-sides and the base.

  Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.

  Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, almond meal and egg yolks into the chocolate mixture. Beat the egg whites until they form soft peaks with an electric beater and then gently fold them through the chocolate mixture.

  Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.

  Allow the cake to cool in the tin before transferring to a serving plate. Dust with cocoa powder before serving with double cream on the side.

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Grilled Beef With Yellow Bean & Ginger Nahm Jim

Grilled Beef With Yellow Bean & Ginger Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 400 g black angus steak of your choice

Ginger & Yellow Bean Pound

• 60 g peeled ginger (small knob)

• 2 cloves garlic

• 1 green scud chili

• 4 cleaned coriander roots

• 5 pieces of whole white pepper corn

• 1 tbsp white sugar

• 1 tbsp white vinegar

• 60 ml yellow bean paste

• 8 coriander stems (chopped)

Method

• Pound all the solid ingredients to a fine paste in a mortar and pestle then add the yellow bean paste and seasonings. Mix well then fold in the chopped coriander stems.

• Chargrill the steak on a BBQ or wood-fired grill, or simply pan fry in a heavy-based fry pan or grill plate on the stove till caramelized with a good char on the outside. This should take at least 5 minutes either side and 10 minutes to rest.

• Serve with a good heap of the ginger and yellow bean nahm jim.

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Grilled Octopus CousCous Salad

Grilled Octopus CousCous Salad

Recipe By Louis Tikaram

Ingredients

• 2 cups CousCous 

• 500 g octopus tentacles 

• 2 each bay leaves 

• 1 onion (peeled and quartered)

• 1 carrot (peeled and chopped)

• 1 celery stick (chopped)

• 1 tbsp black peppercorns 

• 250 ml Squeaky Gate extra virgin olive oil 

• 1 tbsp sea salt flakes

• 125 ml Squeaky Gate white balsamic vinegar 

• 1 clove garlic (crushed)

• 1 tbsp dried oregano, plus a pinch more

• ½ cup chopped continental parsley 

• 1 lemon 

Method

• Place the octopus into a medium saucepan with the bay leaves, onion, carrot, celery and peppercorns.

• Pour over cold water, until the octopus is covered. Bring to a boil, and simmer gently with the lid on for 1 – 1½ hours turning and stirring constantly so it cooks evenly. Check if the octopus is cooked by cutting with some kitchen scissors it should easily snip without much resistance. Remove from the heat and allow to cool slightly in the liquid.

• With a pair of tongs remove the octopus from the liquid and discard the liquid.

• Heat a grill to high and sear the octopus for 2 - 3 minutes until heated through, and starting to crisp and char. Once done, remove from the grill and cut the octopus into 1 cm pieces. 

• Whisk the olive oil, salt, vinegar, garlic, and oregano in a bowl and add the octopus pieces, leave to marinate while you cook the pearl couscous. 

• Bring a large saucepan of salted water to a boil. Add CousCous and cook until tender for 8-10 minutes. 

• Drain and pour CousCous into a large mixing bowl, then add your marinated and grilled octopus with a little scoop of the marinade. Squeeze over the lemon, add a pinch more oregano, chopped parsley and a little sea salt to serve.

• If you would like a little more punch add some more of the marinade.

• Serve and enjoy with family and friends!

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Chilli Charred Brussels Sprout Macadamia Cream

Chilli Charred Brussels Sprout Macadamia Cream

Recipe By Nornie Bero

Ingredients

• 400 g brussels sprouts

• 2 tbsp macadamias, crushed

• 1 tsp ginger, crushed

• 1 tsp crushed garlic

• 2 tbsp chilli flakes

• pinch lemon aspen salt

• 6 caperberries, halved

• 2 shallots

• 1 tsp bush tomato

• extra virgin olive oil

Method

• In a small bowl mix ground ginger, crushed garlic, chilli flakes, macadamia and a 3 tbsp of olive oil.

• Slice brussels sprouts in half and blanch in a large pot in boiling water for 4 mins, drain and set.

• In a frying pan add a good dash of olive oil, fry off shallots and brussel sprouts making sure to give the inner sliced side a good charring for about 3 minutes.

• Add 1 tbsp of crushed macadamia, bush tomato, 1 tbsp chilli mix and caperberries. Cook for 2 more minutes and finish with a pinch of lemon aspen salt.

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Asian Guacamole

Asian Guacamole

Recipe By Louis Tikaram

Ingredients

• 3 large ripe hass avocados, halved, pitted, and scooped out

• ¼ medium red onion, minced

• 1 tsp fresh lime juice

• ½ tsp fish sauce

• ½ tsp Coles Asia sesame seed oil

• 2 tsp toasted sesame seeds

• 2 tbsp chopped coriander

• ½ tsp fresh cracked black pepper

• ½ tsp sea salt

• 1 pack rice crackers, to serve

Method

• In a bowl, mash the avocado with a fork, leaving it a little chunky. Stir in the red onion, lime juice, fish sauce, sesame seed oil, sesame seeds, coriander, salt and pepper.

• Serve immediately with a side of rice crackers.

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Spicy Fish Larb

Spicy Fish Larb

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 400 g skinless snapper fillets (can also use flathead or barramundi)

• 2/3 cup rice flour

• sea salt to taste

• 2 large eschalot, sliced (can use red onion if you can`t find)

• 2 long red chilli, sliced into thin strips

• ½ bunch mint, leaves picked

• ½ bunch coriander

• ¼ cup roasted cashews, roughly chopped

• baby gem lettuce leaves to serve

Dressing

• 1 tbsp brown sugar

• 2 tbsp fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 long red chilli, finely chopped

• 1 small birds eye chilli, finely chopped

Method

• Heat a frying pan over a medium-high heat. Season the fish with salt and dust the fish all over in the flour. Shake off any excess flour and cook the fish for 2 - 3 minutes each side, or until crispy on the outside and cooked through. Remove the fish from the pan and allow to cool slightly for 3 minutes before roughly breaking into large flakes.

• Make the dressing by placing the brown sugar and fish sauce into a small mixing bowl and use the back of a spoon to dissolve the sugar. Add in the lime juice, long chilli and birds eye chilli and mix well. Taste for balance and set aside.

• Place the eschalot, red chilli, mint and coriander, flaked fish and a few spoonfuls of the dressing into a large mixing bowl and gently toss to combine. Place the mixture onto a serving platter.

• Place the remaining dressing into a small dipping bowl. Garnish the salad with crushed cashews and serve with crisp lettuce leaves, extra herbs and lime wedges on the side.

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Zucchini Kebabs with Cashew Cream & Seeds

Zucchini Kebabs with Cashew Cream & Seeds

Recipe By Courtney Roulston

Ingredients

• 4 medium green zucchini, sliced into 1.5 cm rounds

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ⅓ cup pomegranate seeds to serve

• ⅓ cup mint leaves to serve

Seed Mix

• 1 tbsp sesame seeds

• 1 tbsp pumpkin seeds, roughly chopped

• 1 tsp ground sumac

• 1 tsp whole cumin seeds

Cashew Cream

• ¾ cup raw almonds, soaked in boiling water for 1 hour

• 2 tbsp Squeaky Gate white balsamic vinegar

• 2 tsp Coles finest pure Canadian maple syrup

• ½ clove garlic

Method

• Heat a small frying pan over medium heat. Add the sesame and pumpkin seeds to the pan and toast for 1 - 2 minutes, or until golden. Add in the spices and 2 tablespoons of oil then season with salt and pepper. Place the mixture in a bowl and set aside to cool.

• Place the soaked cashews in a blending jug along with ⅓ cup of water, vinegar, maple syrup, garlic and a pinch of salt. Blitz until smooth and creamy.

• Heat a BBQ grill over a medium heat. Thread the zucchini rounds onto the skewers and drizzle with remaining oil and season with salt. Grill the skewers for 3 minutes each side, or until charred and tender.

• Place the zucchini skewers onto a serving platter and drizzle with a little of the cashew cream. Scatter with the seed mixture, pomegranate seeds and fresh mint before serving.

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Mushroom & Lentil Bolognese

Mushroom & Lentil Bolognese

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• 300 g Coles mushrooms, sliced

• 1 tbsp dried thyme leaves

• 2 bay leaves

• 2 carrots, grated

• 1 tbsp tomato paste

• 400 g tin Coles crushed tomatoes

• 1 cup (250 ml) Coles real chicken or vegetable stock

• 400 g tin lentils, drained

• 400 g Coles spaghetti

• parmesan cheese, grated from a block to serve

• ⅓ cup fresh basil leaves, to garnish

Method

• Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes, or until softened.

• Add in the mushrooms, thyme, bay leaves, carrots, tomato paste and cook for 2 - 3 minutes to cook out the tomato paste. Pour in the tinned tomatoes, stock and lentils along with a pinch of salt and pepper. Simmer for 10 minutes, or until the lentils are starting to split and the sauce has reduced and become rich.

• Cook the pasta as per the instructions on the packet in salted boiling water and drain, reserving a little of the pasta water. Toss the pasta through the bolognese sauce, adding a little of the reserved pasta water to loosen. Serve with Parmesan grated over the top and scatter with fresh basil leaves.

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Wagyu Beef & Black Pepper Dumpling Noodles

Wagyu Beef & Black Pepper Dumpling Noodles

Recipe By Michael Weldon

Ingredients

• 1 pack of Mr Chen’s wagyu beef dumplings

• 2 x 200 g Mr Chen’s Singapore noodles

• 1 onion, sliced

• 2 garlic cloves, sliced

• 2 green capsicums, diced

• 3 tbsp oyster sauce

• 2 tbsp black beans

• 1 tsp white pepper

• 1 tsp white sugar

• 1 bunch gai lan

Method

• Heat a wok until smoking. Heat a couple of tablespoons of olive oil.

  Add the dumplings and fry until soft. Remove from the wok and keep warm.

  Dust out the wok, heat again add drizzle of oil. Add in the onion and garlic, stir fry for a couple of minutes. Add in the capsicum and mix through the wok. Add in the oyster sauce, black beans, pepper and sugar with a splash of water. Mix the ingredients through the wok then add in the noodles. Mix until the noodles are coated in the sauce. Add the dumplings back into the wok and toss through the mixture.

  Serve straight away.

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Blue Cheese & Chilli Pasta

Blue Cheese & Chilli Pasta

Recipe By Michael Weldon

Ingredients

• 500 g Coles penne pasta

• ¼ cup pine nuts

• 2 garlic cloves, sliced thinly

• 2 dried chillies, torn chopped

• ½ bunch parsley, chipped

• 125 g Coles blue cheese, crumbled

• ¼ cup toasted breadcrumbs

Method

• Cook the pasta following the instructions on the packet.

• In a dry frypan, toast off the pine nuts until golden brown then set aside.

• Five minutes before the pasta is ready, in a frypan, heat ½ cup of olive oil. Add the garlic and chilli and fry until lightly golden.

• Add a couple of ladles of the pasta liquid into the frypan to stop the frying. Add the blue cheese into the frypan and mix to melt.

• When the pasta is cooked, transfer it straight from the pot into a frypan and toss this together. Cook for a minute or so until the sauce thickens.

• Serve straight away topped with a sprinkle of the toasted breadcrumbs and some more parsley.

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Chicken Tinga & Avocado Tacos

Chicken Tinga & Avocado Tacos

Recipe By Louis Tikaram

Ingredients

• 4 Coles free-range chicken thighs, grilled and shredded

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 cup roughly chopped onion

• 2 cloves garlic, minced

• 3 chipotle peppers in adobo sauce, chopped

• 1 tsp dried oregano

• 1 tsp Coles ground cumin

• 4 ripe Coles tomatoes

• ½ cup Coles real chicken stock

• 1 tsp sea salt

For Serving

• 10 corn tortillas

• 2 ripe avocados, sliced

• ¼ cup chopped fresh coriander

• ½ cup diced white onion

• 1 lime, cut into wedges

Method

• Heat a large frypan over medium heat and add the oil and onion. Cook until the onions are golden, continuously stirring. Add garlic and continue to cook, then stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the chopped tomatoes, stock, and salt.

• Bring to a simmer, and cook for 5 minutes till the tomatoes are broken down. Place the tomato mixture in a blender and blitz till smooth.

• Return the blended sauce to the pan over low heat. Add the chicken and toss until it is  completely covered in sauce.

• To serve, top the tortillas with the chicken and garnish with the avocado slices, coriander, red onion, a squeeze of lime and anything else you love to eat! There are no rules with tacos!

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Leeks Vinaigrette

Leeks Vinaigrette

Recipe By Courtney Roulston

Ingredients

• 2 large leeks

• sea salt flakes & cracked black pepper to season

• 2 tsp Coles dijon mustard

• 2 tbsp Squeaky Gate white balsamic vinegar

• ⅓ cup Squeaky Gate extra virgin olive oil

• 1 tsp Coles Australian honey

• ¼ cup hazelnuts, toasted, roughly chopped

• 2 tbsp chives, finely chopped

Method

• Trim the dark green ends from the leeks so that you have the white and light green portions only. Trim the root end so that the leek will still hold together but all the fibrous tough parts are removed.

• Bring enough water to cover the leeks up to a simmer in a large deep-sided frying pan. Season the water with a generous pinch of salt and add in the leeks. Gently simmer for 20 - 25 minutes, or until tender and translucent. You can check with a small sharp knife inserted into the flesh. Drain well and transfer to a plate.

• Whisk together the mustard, vinegar, olive oil, honey and a pinch of sea salt.

• Once the leeks have cooled, cut them in half lengthways and arrange onto a serving platter cut side up. Spoon over the vinaigrette and top with cracked black pepper, hazelnuts and chives.

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Turkish Eggs

Turkish Eggs

Recipe By Michael Weldon

Ingredients

Yoghurt Base

• 2 cups Jalna Greek yoghurt

• 2 garlic cloves

• 1 tsp Coles cumin powder

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt

Spiced Butter

• 75 g butter

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp Coles smoked paprika

• ¼ tsp Coles cayenne pepper

Poached Eggs

• 4 free range eggs

• vinegar

• sea salt

To Serve

• 1 lemon, cut into wedges

• 1 loaf of crusty bread, toasted

• ½ bunch dill

Method

• In a bowl mix together the yoghurt base ingredients. Set aside to warm up to room temperature.

• In a small saucepan cook the butter until it browns then add in the olive oil and spices. Remove from heat and swirl or mix until the butter and oil are stained red.

• In a large saucepan of simmering water add a good splash of vinegar and a large pinch of salt. Crack the eggs into a teacup or ramekin 1 at a time and carefully pour the egg from the cup into the water. Cook until the eggs float then gently remove from the saucepan (drain on paper towel).

• To serve, spread a spoon of the yoghurt on the base of a bowl then top with a couple of eggs and then top the eggs with the spiced butter. Garnish with dill fronds and a side of toast.

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Reverse Marinade BBQ Chicken with Lemon, Olives & Garlic

Reverse Marinade BBQ Chicken with Lemon, Olives & Garlic

Recipe By Courtney Roulston

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 6 chicken thighs, skin on (optional) , boneless (alternatively 4 x chicken breast)

• sea salt and black pepper to taste

• 12 sprigs thyme, divided

• 2 large cloves garlic, sliced

• 2 lemons

• 1 tbsp Coles Australian honey

• 1 cup pitted Sicilian green olives, gently crushed (the ones from a jar are OK)

• crusty bread to serve

Method

• Heat a BBQ grill to a medium - high heat.

• To make the marinade, place the extra virgin olive oil, juice of one lemon, half the thyme sprigs, sliced garlic, honey and olives into a heat-proof tray. Place the tray onto the cooler side of the BBQ to gently warm through.

• Pat the chicken thighs dry and season with 2 tablespoons of oil, sea salt, black pepper and half the thyme leaves. Slice one of the lemons into thin rounds and toss with the chicken to coat.

• Grill the chicken thighs for roughly 5 minutes each side, or until crisp on the outside and cooked through in the centre. Grill the sliced lemon for 2 minutes, or until charred.

• Allow the chicken to rest for 5 minutes before slicing into approximately 1.2 cm strips. Nestle the sliced chicken, grilled lemon slices and any chicken juices into the warm oil mixture and leave to sit for 30 - 40 minutes to infuse before serving.

• Best served with a crisp green salad and crusty bread to mop up the juices.

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Grandma’s Dahl

Grandma’s Dahl

Recipe By Louis Tikaram

Ingredients

• 250 g yellow split peas or lentils (soaked in 1 l water overnight)

• 1 large knob ginger (peeled & sliced)

• 1 tbsp salt

• 1 heaped tbsp Coles ground turmeric powder

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp black mustard seeds

• 1 tsp Coles cumin seeds

• 3 cloves garlic (crushed and chopped)

• 1 cup brown onion (finely diced)

• 10 Coles curry leaves

• 2 birds eye chilies (chopped)

• ½ cup chopped fresh coriander

Method

• Drain the lentils, then add to a medium pot with 1.25 litres of water and bring to the boil with sliced ginger, salt and turmeric powder.

• Boil for 15 minutes until the lentils are soft, then take off the heat and let sit for another 15 minutes.

• In a separate similar sized pot heat the canola oil and add the cumin & mustard seeds and stir over medium low heat till mustard seeds start to pop around 2 minutes.

• Add the diced onion, garlic, curry leaves and chilli and continue to cook till onions are translucent, around 1 to 2 minutes.

• Pour the entire pot of lentils & water into the pot of spices and bring back to the boil.

• Add the chopped coriander, give it a stir, turn heat off and place the lid on till serving.

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Kimchi & Pineapple Fried Rice

Kimchi & Pineapple Fried Rice

Recipe By Michael Weldon

Ingredients

• 3 free range eggs

• 3 Chinese sausages, sliced thinly

• 3 spring onions, save the green parts to garnish

• 1 carrot

• 300 g cooked rice

• ½ pineapple, diced

• 1 cup kimchi diced

• 1 handful bean shoots

• 2 tbsp Coles Asia soy sauce

• 2 tbsp Coles Asia sesame oil

• 1 tbsp sugar 

Garnish

• coriander

• fried shallots

Method

• In a smoking hot wok, add the sesame oil, sausage and rice. Add the carrot, onion and eggs. Fry for a couple of minutes until the rice is broken up.

• Add in the pineapple, kimchi and bean shoots, toss through the rice until heated through.

• Add in the soy, sesame and sugar, toss together and cook for a further minute.

• Serve topped with coriander, spring onion and fried shallots.

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Pineapple & Jalapeno Hot Sauce

Pineapple & Jalapeno Hot Sauce

Recipe By Courtney Roulston

Ingredients

• 1 sweet topless pineapple

• 1 tbsp Squeaky Gate extra virgin olive oil

• 4 Coles jalapeno chillies, sliced 

• ½ brown onion, roughly diced

• 2 cloves garlic

• 1 tbsp ginger, grated

• juice of 1 lime

• 1 cup (250 ml) Squeaky Gate apple cider vinegar

• 1 tsp sea salt flakes

• ½ bunch coriander (1 tightly packed cup), washed

*Sterilised jar to store.

Method

• Peel the pineapple skins and cut out the core, reserving them to make another recipe like Tepache or pineapple cordial syrup. Cut the pineapple flesh into 2 inch chunks. You want about 2 cups for this recipe.

• Heat the oil in a non-stick frying pan over a medium heat and add the pineapple. Cook for 2 - 3 minutes, or until slightly charred and sweetened. Add in the Jalapenos, onion, garlic and ginger then continue to cook for a further 2 - 3 minutes, or until fragrant and softened.

• Remove from the heat and allow to cool slightly before adding in the lime juice, vinegar and salt.

• Place the pineapple mixture into a high-speed upright blender along with the coriander and blitz until smooth and green.

• Pour the hot sauce into sterilised jars and serve with BBQ meats, tacos or seafood recipes. If you like a slightly thinner hot sauce, you can strain the pulp out through a sieve before pouring into sterilised jars.

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Spicy Pickled Chokos

Spicy Pickled Chokos

Recipe By Courtney Roulston

Ingredients

• 4 medium sized chokos

• 1 ¼ cup white vinegar

• ½ cup apple cider vinegar

• ⅓ cup sugar

• 2 tsp salt

• 1 cup water

• 2 cloves garlic, sliced

• 1 tsp whole fennel seeds

• 2 long red chillies, sliced in half

• 2 sprigs dill

Method

• Peel the chokos and cut them in half and then slice each half into 3 mm thick batons.

• Place both the vinegars, sugar, salt, water, garlic and fennel seeds into a saucepan over a medium - high heat and bring up to the boil.

• Pack the sliced chokos, chilli and dill sprigs into a sterilised jar.

• Pour the hot pickle liquid into the jars and ensure they are covered, leaving 1 cm from the top of the lid of the jar. Allow to cool before popping the lid on and store in the fridge. Use after 24 hours or keep for up to 2 weeks.

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