Baked sweet potato with carrot/sweet potato/apple purée

Baked sweet potato wedges and carrots

- sweet potato wedges
- halved carrots
- thyme
- salt
- paprika powder
- black pepper

Purée

- sweet potato
- carrot
- apple
- small shallot
- cumin
- ground coriander
- salt
- paprika powder
- thyme
- parsley
- black pepper
- water

Garnish

- roasted onion, mushrooms and sweet pea pods

Baked spiced beef with fresh vegetables

minced beef | chopped onion | garlic | chives

black pepper | chilli | cumin | paprika | thyme | rosemary

Mix all ingredients together and baked covered for 25 minutes on 210 degrees.

Uncover and bake for another 5-7 minutes.

Buckwheat gingerbread with chocolate

 buckwheat flour | grapeseed oil | almond milk | brown sugar | eggs | baking powder

cinnamon | ground cloves | ground nutmeg | ground ginger | cardamon powder

grated apples | raisins

topped with: orange-tangerine jam and chocolate

Gluten free apricot and blueberry cake

Dry ingredients:

coconut flour - 6 tbsp

arrowroot - 6 tbsp

baking powder - 2 tsp

pinch of salt

Wet ingredients:

eggs - 4

coconut oil - 4 tbsp

honey 4 tbsp

vanilla extract - 1 tsp

Top/Bottom:

apricots - 5

blueberries - handful

coconut oil - 1 tbsp

honey - 1 tbsp

arrowroot - 2 tbsp

1. Mix 1tbsp of coconut oil and honey and 2 tbsp of arrowroot together and place it at the bottom of baking tray. Add halved apricots and blueberries.

2. Mix dry ingredient and wet ingredients and spread it over the fruit.

3. Bake for about 35 minutes on 170 celsius degrees.

Pollock fillet with roasted vegetables

Pollock fillet
- black pepper
- virgin coconut oil
- buckwheat flour
- salt
- parmigiano reggiano
- black sesame seeds
- thyme

Roasted vegetables
- carrot
- chestnut mushrooms
- tomato
- dried wild garlic leaves

Summer muffins with homegrown black currants and rhubarb

Muffins
- flour
- almond milk
- virgin coconut oil
- egg substitute
- baking powder
- vanilla sugar
- wild honey
- black currants
- rhubarb

1. Mix wet ingredients and dry ingredients separately.
2. Combine wet and dry mixture together.
3. Add rhubarb and pour into muffin tray.
4. At the end add black currants to avoid squashing them.
5. Bake for 20-25 minutes on 180 celsius.

Wild garlic pesto coated whiting with spinach

Whiting fillet
- ground cumin
- pink salt
- pinch of black pepper
- pinch of ground chilli
- ground almonds
- parsley
- virgin coconut oil

Spinach
- pink salt
- butter
- garlic
- black pepper

1. Put all the ingredients (except coconut oil) for whiting in food processor and mix thoroughly.
2. Coat whiting fillets with a mixture and wild garlic pesto and let it rest for an hour.
3. Heat the coconut oil and cook whiting for about 10 minutes on each side on medium heat.
4. Serve with steamed spinach.