6 thin slices prosciutto
1 rockmelon (or 6 fresh figs), cut into slices
2 tbsp blue cheese (or gorgonzola)
Balsamic vinegar, good quality
3 basil leaves, roughly torn
Wrap the prosciutto around each piece of melon (or figs). Crumble some blue cheese on top. Drizzle the balsamic vinegar on top and garnish with the basil leaves. Serve at room temperature.
Add the beetroot, carrots, fennel, sprouts, quinoa, mint and parsley into a large bowl. Squeeze over lemon juice. Season well with salt. Finish with enough olive oil to moisten the salad (approx 2 tbsp).
Toss well to combine, taste and adjust if necessary. Serve at room temperature.
Preheat the oven to 210ºC.
Make a rub for the chicken by mixing the paprika, lemon juice and 2 olive tbsp of oil, then massage it into chicken. Season with salt. Stuff garlic and used lemons in the chicken cavity.
Place into a roasting dish with a little oil and roast for 20 minutes. Add 1 cup water, cover with foil. Reduce temperature to 180ºC and continue to cook for 70 minutes, or until the chicken thigh pulls easily away from the bone and the juices run clear.
While the chicken is roasting, heat 2 tbsp cooking oil in pan and fry tortilla until golden. Then cook other side. Removed and drain on kitchen paper. Repeat for all tortillas.
Slice the avocado, squeeze with lime juice, sprinkle with salt and pepper, and drizzle with olive oil.
In a separate bowl, mix the sour cream with a drizzle olive oil.
Place the cheese, lettuce and tomatoes into separate serving bowls.
To serve: Shred the chicken meat off the bone and pour any cooking juices over it. Place chicken, side and tortillas on table and assemble as you please!
(Note: To save time, you could also buy a roast chicken)
Begin by making the marinade for the beef (for best results, prepare one day in advance). Place the oil, soy, sugar and Korean chilli pepper in a large bowl, mix into paste. Add the garlic and ginger and mix again. Cover the beef with the marinade and refrigerate overnight.
Make the salad by placing the sliced onion in a bowl, sprinkle with salt and let soak for 10 minutes. Cover onions with warm water and allow to sit for another 10 minutes. Rinse and drain. Add lime juice and salt, let rest until the onions start to turn pink (about 30 minutes).
Cut the tomatoes in half and slice very finely.
Mix the onions with the sliced tomatoes, oil and herbs. Add salt if necessary. Set aside.
To cook the beef: Heat the barbecue up to a very hot heat. Remove as much marinade as possible. Place the beef pieces onto the griddle part of the barbecue and sear all sides so it has a char crust on the outside.
Turn the heat down and close the lid or cover with tin foil and cook for 8–10 minutes, turning so it cooks evenly. Medium to rare meat should take no more than 10 minutes.
Remove from the barbecue and cover with foil and let rest for 10 minutes.
To serve: Cut the beef into ½ cm slices and pour over any juices that have seeped out. Sprinkle with a little sea salt and serve the tomato and onion salad alongside.
Begin by making the base. Put all the ingredients for the base into the food processor and blend until the consistency turns sticky and holds together. Press the mixture firmly and evenly into the tin. Place into the freezer to harden.
For the filling, drain and rinse the cashews. Place them into a blender or food processor along with the remaining ingredients. Blend until the mixture is silky smooth. This is very important so keep blending until this occurs.
Pour the filling into the chilled base and return to the freezer until set.
Remove from freezer and let sit at room temperature for 10 minutes or until you can safely cut it. This pie will last in the freezer for month or two, or in the fridge for one week.
(picture beside the Sanctuary sofa)
Begin by making the rose-flavoured sugar syrup. Put the sugar and 2 cups of water into a medium-size saucepan. Bring to the boil then reduce the temperature to a gentle simmer. Add the rose water and simmer for a further 4 minutes. Turn off the heat and let infuse until cool.
In a food processor or blender, add the strawberries or berries of your choice, add ¾ cup water and blend until a fine puree. Pass through a fine sieve, discarding the seeds.
Now mix the berry pulp with the rose syrup. Mix well to combine and pour into either an ice-cream churner or pour into a suitable container with a lid and freeze. Every now and then, stir the sorbet it keep it aerated. When frozen, serve with more berries alongside.
(pictured above on the Cooper side table)