Whats On The Menu

This month’s we’re going all out with dishes that feature a full course of tasty treats from starters, to mains and even desserts that’ll have your guests begging for seconds!

- Izelle Hoffman

ROSA TOMATO AND BASIL SOUP

Prep time: 10 minutes

Cooking time: 50 minutes

Servings: 6-8

Ingredients

1 tbsp olive oil

1 medium red onion, diced

½ tbsp crushed garlic

3.5lbs rosa tomatoes, halved

1/2 cup chopped fresh basil, plus extra for serving

2 tsp dried sweet basil

1 tbsp salt

1 tsp ground black pepper (optional)

4 heaped tsp paprika

3 tbsp raw honey

2 tbsp balsamic vinegar

1 cup unsweetened almond milk

4 cups hot water

thinly sliced moist beef jerky for serving (optional)

Instructions

In a large saucepan, heat the olive oil and fry the onion until golden brown. Add the garlic and stir.

Add the rosa tomatoes, fresh basil, dried sweet basil, salt, black pepper (if using), paprika, honey and balsamic vinegar.

Simmer for 10 minutes.

Add the almond milk and hot water and simmer for a further 40 to 45 minutes, stirring occasionally.

Blend to the desired texture and serve garnished with extra fresh basil and thinly sliced moist jerky (if desired).

OVEN-ROASTED STUFFED BUTTERNUT WITH WALNUTS AND CRANBERRIES

Prep time: 45 minutes

Cooking time: 10 minutes

Servings: 4

Ingredients

1 large or 2 medium butternuts

1 tsp olive oil

1 large red salad onion, diced

2oz carrots, diced

2oz celery, diced

8oz cooked brown basmati rice

1 handful of chopped fresh thyme

1 tsp dried sage