Method

Combine dry ingredients in a large bowl.

In a small bowl beat the yoghurt and egg, then drizzle in The Good Oil in slowly as you continue beating. Add the lemon peel and juice continue beating until smooth.

Stir into dry ingredients, just until moistened. Fold in the coconut.

Fill paper-lined muffin cups to two-thirds full. Bake at 200°C for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut.

Using a toothpick, poke 6-8 holes in each muffin.

Spoon the coconut mixture over muffins.

Serve warm, enjoy.

Note: if you would prefer less Zing in your muffins, alter the topping recipe so that it has more water than lemon juice.

Method

In blender, or by hand, mix water and The Good Oil into flour until just combined. Wrap in cling film and chill for 1-2 hours.

Heat 2 tbsp of The Good Oil in pan, add onions and a pinch of salt. Cook gently until well softened and golden. Add balsamic and cook for 5 minutes. Cool.

Coat asparagus in 2 tbsp of the The Good Oil. Cook gently in a pan for about 5 minutes. Until just cooked but still with some crunch. Season with salt and pepper.

Roll out the pastry and line a 24cm loose bottom dish.

Cover the base with onion and arrange asparagus evenly over the top. Cover with the salmon pieces.

Beat eggs and cream, add herbs. Pour over the onions, asparagus and salmon.

Cook at 180C for about 25 minutes, or until the top is brown and egg mix set.

Method

In blender, or by hand, mix water and The Good Oil into flour until just combined. Wrap in cling film and chill for 1-2 hours.

Heat 2 tbsp of The Good Oil in pan, add onions and a pinch of salt. Cook gently until well softened and golden. Add balsamic and cook for 5 minutes. Cool.

Coat asparagus in 2 tbsp of the The Good Oil. Cook gently in a pan for about 5 minutes. Until just cooked but still with some crunch. Season with salt and pepper.

Roll out the pastry and line a 24cm loose bottom dish.

Cover the base with onion and arrange asparagus evenly over the top. Cover with the salmon pieces.

Beat eggs and cream, add herbs. Pour over the onions, asparagus and salmon.

Cook at 180C for about 25 minutes, or until the top is brown and egg mix set.

Method

Mix all ingredients together and stir well or shake up in a mason jar.

Drizzle over your favourite summer salad and enjoy!

Dressing will keep for 1-2 weeks in the fridge.

Method

Preheat oven to 180°C. Toss the pumpkin, carrots, oil and maple syrup on a non-stick roasting tray and season with salt & pepper. Roast in the oven for 25-30 minutes until golden and caramelised.

Toast walnuts in a dry frying pan for a few minutes and set aside. Put all of the dressing ingredients in a clean jar and shake well to combine.

In a large bowl, place the pumpkin, carrot, spinach leaves, walnuts and dates. Add the dressing and toss to combine.

Tips: Serve alongside your favourite cut of meat or add a can of chickpeas for a vegetarian option. This is also delicious with some crumbled feta and/or some sliced pear.

Fresh herbs like sage and basil are also nice. I make this on Sunday night and take it for lunch on Monday and Tuesday with some smoked salmon. Just add the dressing as you are about to serve.

Method

Preheat oven to bake 180°C. Line a large baking tray with baking paper.

In a small pot warm The Good Oil, peanut butter, maple syrup and salt for a few minutes until melted together.

Place oats, almonds, cashews & seeds in a mixing bowl then add the peanut butter mixture. Toss until well combined.

Spread evenly onto the baking tray and bake for 15-20 minutes, tossing it halfway through cooking. Keep an eye on it because it can burn easily.

Remove from the oven and stir through the dried fruit. Allow to cool and store in an airtight container for up to 2 weeks.

Tips: I serve mine with some thick natural yoghurt or on top of a smoothie for some crunch.

Method

Preheat oven to 170°C and line an oven tray with baking paper.

Place cherry tomatoes on prepared tray, drizzle with oil and vinegar.

Sprinkle with brown sugar.

Season generously with sea salt and freshly ground black pepper.

Roast for 30-35 minutes, until tomatoes are tender and skins burst.

Sprinkle with basil, sea salt & freshly ground pepper.

Serve warm.

Method

Preheat oven to 220°C and line an oven tray with baking paper.

Cut potatoes into 1cm-thick chips.

Toss on prepared tray with a good drizzle of The Good Oil until well coated. Season with salt and pepper.

Bake for 35-45 minutes, or until golden and crispy. Turn once during cooking. Cook time will depend on the strength of your oven.

Method

Preheat oven to 220°C and line an oven tray with baking paper.

Cut potatoes into 1cm-thick chips.

Rinse under cold water to remove starch (which helps them become crispy). Dry well with paper towels or a clean tea towel.

Toss on prepared tray with a good drizzle of The Good Oil until well coated. Season with salt and pepper.

Bake for 35-45 minutes, or until golden and crispy. Turn once during cooking. Cook time will depend on the strength of your oven.

Serve with The Good Aioli.

Method

Blend all ingredients, except oil and lemon juice in a food processor for about 1 minute until well combined and frothy.

Keep the blender running on a low speed then drip the oil in slowly (pouring the oil from a squeeze bottle or measuring jug is easier). Make sure you allow each addition to incorporate into the egg mixture before adding more. As more oil is incorporated you can add the oil a little more quickly, working up to a slow stream.

You will see the mixture begin to thicken. Add lemon juice and zest (if using) to taste. If the mixture becomes too thick, you can thin it down with 1-2 tbsp of water.

Season to taste with salt & pepper.

*If you don’t like the taste of raw garlic, you can roast the garlic instead. Just preheat oven to 180 degrees. Lay 5-10 cloves of garlic on a lined oven tray and drizzle with The Good Oil. Roast for about 15 minutes, or until tender. When cool enough to handle, squeeze the garlic from the skins. Discard skins and add the roasted garlic to the blender with the other ingredients.