Saute 1onion and mushrooms

Add to cooked pasta

Plus grated parmesan cheese

And chopped parsley

Dressing

2 tbsp oil

5 anchovies finely chopped

2 cloves garlic

½ cup cream

2 tbsp lemon juice

Grate equal amounts

Raw beetroot and carrot

Dressing

1 orange juice and zest

2 tbsp balsamic vinegar

2 tbsp honey

1 tsp salt

2 tbsp olive oil

Start with 1 egg yolk and beat add 1 tsp vinegar drizzle 1 cup rice bran oil (Not olive oil) into mixture as you are beating it.  If it doesn’t cream and thicken start again with another egg yolk

¼ cup olive oil

2 tsp wine vinegar

½ tp balsamic vinegar

1 tsp sugar

1 tsp wholegrain mustard

¼ tsp salt

1 tpsp water

Add all ingredients to a jar and shake

Fresh ginger

Garlic

Oive oil

Lemon juice or vinegar

Salt and pepper to taste

Tin of 4 bean mix

Boil

1 cup vinegar 1 cup sugar 1 dsp salt

When cool add  diced cucumber onion red and green peppers and green beans

Mash avo

1 med tomato diced

1 small onion cut finely

1 tbsp lemon juice

Salt and pepper to taste

Tobacco sauce 2 tbsp mayo/aolie

Grate carrot X3

1 large onion

Brown and add 1 cup lentils

Ham flovoured stock

Salt and pepper

Cook until soft

Serve with cream

2 Tbsp butter

1 large onion

1 large potatoe

5—gm pumkin

1 tbsp ground ginger

4 ½ cups stock

2 med tomatoes (not necessary)

Salt and pepper

4 tbsp sherry

½ ground nutmeg

Saute onion in butter add veges and cover with stock boil until tender

Blitz in food processor

½ cup rolled oats

¼ cup flour

¼ cup coconut

4 tspn butter

¼ cup brown sugar

½ tsp ground ginger

Cream butter and mix with dry ingredents

Sprinkle over cooked fruit

Bake at 180 deg for 20 – 30 mins or until golden on the top