1kg potatoes peeled and cubed1kg pumpkin peeled, seeded and cubed1 cup whole milk divided8 tablespoons unsalted butter divided1 teaspoon salt divided1/2 teaspoon black pepper divided1/2 teaspoon granulated garlic1/2 teaspoon granulated onion1/4 teaspoon cayenne pepper1/4 teaspoon dried thyme1/4 teaspoon dried sage1/4...
½ small Jap pumpkin, about 750g, cut into 4 wedges and deseeded1 medium sweet potato, peeled and cut into 4 rounds2 tbsp extra virgin olive oilsea salt For the tomato and pea sauce60ml extra virgin olive oil2 garlic cloves, chopped1...
Heat a wok or large deep skillet over medium high heat for a few minutes then add in the oil. Stir in the garlic, ginger, spring onion, and brown sugar and it them cook for 20 seconds then add in the cabbage, onions, and asparagus. Turn the heat to high and stir constantly for another 3-4 minutes.
For the eggplant hummus, soak chickpeas in a bowl of water overnight.
The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to the boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.
