Ingredient 7 - Salted Cod

Salted cod has been used in cooking for over 500 years, especially in those countries around the Pacific Ocean including Norway and Portugal.

Preserving it via salting and drying techniques was traditionally done to prolong its shelf life, however this tradition lives on as some say the salting process actually enhances the flavour of this particular fish.

The fish is delicious - firm and slightly chewy, and not at all fishy in flavour. The key with using this ingredient however is that you must soak the fish the day prior to consumption in order to avoid over-salting your taste buds!

This tapas-inspired meal is a perfect way to celebrate or end the weekend!

Salted Cod with chorizo and butter beans

Serves 2 as a main, 4 as part of tapas

2 medium sized salted cod fillets

1 chorizo

1 red onion

1 tsp minced garlic

1 cup dry white wine

1 tin of butter beans

1 punnet grape tomatoes

Fresh bread, rocket and lemon wedges to serve

• Rinse the cod fillets under cold water and transfer to a small Tupperware container. Pour cold water over the cod and place in the fridge. Repeat this rinsing process at least 3 times in 24hours.
• Preheat oven to 180°.
• Thinly slice the chorizo and red onion, halve the grape tomatoes and thoroughly rinse the butter beans.
• Heat the olive oil in a saucepan over medium-high heat. Add the chorizo and lightly fry until the edges are just starting to brown. Add the tomatoes, onion, beans and ½ cup of wine. Season well and sauté for 15 minutes.
• Remove cod fillets from the fridge and rinse a final time under water. Pat dry well with paper towels.
• In a casserole dish layer the chorizo mixture and pieces of cod. Pour over the remaining white wine, replace the lid, and bake in the oven for 25 minutes or until the cod is cooked through.
• Serve immediately with fresh crusty bread, rocket and lemon wedges.

Ingredient 6 - Dill

There is nothing like a little honesty in life. Therefore I admit that this week was a disaster.

My attempt at creating Dill Mayonnaise didn’t go exactly as planned! Many a lesson learnt and many a sore muscle after whisking for what seemed an eternity.

Mayonnaise will be mastered in due course, however in the meantime Dill Chutney will suffice the bill!

Substitute lamb cutlets for the fillet if preferred.

Warm Lamb, Potato and Haloumi Cheese Salad with Dill Chutney

Serves 4

Dill Chutney

½ cup finely chopped dill

¼ cup finely chopped flat leaf parsley

Juice of 1 lemon

2 tbsp lemon rind

½ tsp minced garlic

¼ cup light olive oil

1 tbsp chopped capers

• Combine all ingredients well, using either a food processor or mortar and pestle. Add a little more olive oil if the chutney is too thick.

Lamb, Potato and Haloumi Cheese Salad

4 lamb steaks

4 cleaned white potatoes

2 tbsp olive oil

1 block of haloumi cheese (180g)

400g green beans

• Preheat fan-forced oven to 180°. Slice the potatoes into thick slices, approximately 1cm in width. Drizzle with olive oil, season well with salt and pepper, and roast for 20 minutes or until golden and tender.
• Trim the ends off the beans and chop in half. Blanch them in a bowl of boiling water for 20 seconds or until bright green in colour. Immediately chill under cold tap water until cool.
• Slice the block of haloumi into pieces approximately 5mm thick. Heat a non-stick frypan over medium heat and fry each side until golden brown in colour. Drain the pieces on absorbent paper.
• Combine the roasted potato, beans and haloumi in a large bowl. Add half the dill chutney and toss well.
• Heat the frypan over medium heat and sear the lamb on each side for 10 minutes, or until your liking. Let the meat rest for 10 minutes before slicing.
• Arrange the potato and haloumi mixture on serving plates, top with sliced lamb and then drizzle the remaining chutney on top.

Ingredient 5 - Risoni Pasta

Risoni is a type of Italian pasta that resembles large grains of rice.  It is based on similar ingredients to dried pasta – durum flour, semolina and water. When cooked the oval shaped pasta develops a lovely creamy colour.

It is commonly used in soups and stews, however makes a fantastic summer salad. It should not be confused with rice or risotto!

In this recipe I used saffron to give it a distinctive yellow colour, however feel free to omit that part. Originally I had also planned to use prawns in this recipe; chicken however was a much more cyclone-supermarket friendly alternative!

Spicy Chicken and Pumpkin Risoni Salad

Serves 4 as a main or 6 as a side dish

2 chicken breasts

2 tbsp dried chilli flakes

1 tbsp minced garlic

Olive oil

500g packet Risoni pasta

Saffron – either 1tsp imitation saffron or 6 threads soaked in 2tbsp water

500g pumpkin

1 bunch flat leaf parsley

Juice of 1 lemon

Rind of 1 lemon

80g pine nuts

• Preheat a fan-forced oven to 180°. Chop the pumpkin into small cubes and toss with olive oil, and a little cracked salt and pepper. Place on a tray and roast for 15-20min or until tender.
• Slice the chicken breasts into thick pieces.
• Heat the olive oil, garlic, dried chilli flakes and rind in a frypan over medium heat. Add the chicken and cook until lightly browned and still moist.
• Remove from heat, cool slightly and further chop the chicken into bite size pieces.
• Lightly toast the pinenuts in the frypan with the remaining chilli mixture and juices in the pan from the chicken.
• Boil 5L of water and a pinch of salt in a medium saucepan. Add the risoni and saffron, and continue to boil for around 7-10min or until al dente. Drain well.
• Chop the rocket and flat leaf parsley roughly.
• Place the risoni, chicken, parsley and rocket in a large serving bowl.  Add the pinenuts, pour over the lemon juice and toss well to combine.