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