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.