so let's plan it then eat it

INGREDIENTS 1 garlic bulb 100ml extra virgin olive oil 500g sweet potato, peeled, grated 1 tsp each ground cumin, coriander seeds and dried chilli flakes 1 cup (100g) almond meal 2 eggs 1/2 cup (140g) tahini Juice of 1 lemon, plus lemon wedges to serve 2 chorizo, skins removed, crumbled Toasted flaked almonds, amaranth leaves and micro radish, to serve METHOD 1 Preheat oven to 200°C. Place garlic on a sheet of foil and drizzle with 1 tbs oil. Enclose garlic in foil and roast for 1 hour or until very soft. Cool, then squeeze garlic flesh into a bowl, discarding peel. Set aside. 2 Combine sweet potato, spices, almond meal and eggs in a bowl. Season. Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan. In 2 batches, add 1/3 cup sweet potato mixture per fritter to frypan, flattening with a spatula into 10cm rounds. Cook for 2-3 minutes each side, turning carefully, until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture (add mo...

INGREDIENTS 1 cup (150g) plain flour 1 teaspoon baking powder 1 tablespoon caster sugar 2 eggs 1/2 cup (125ml) milk 2 corn cobs, husks removed, kernels sliced 1/4 cup chopped flat-leaf parsley leaves 1/2 cup chopped spring onion 1 red capsicum, chopped 1/2 cup chopped coriander 2 avocados, chopped Juice of 1 lime 1/3 cup (80ml) sunflower oil 12 slices flat pancetta, grilled Roasted cherry truss tomatoes, to serve METHOD 1 Sift flour, baking powder, sugar and 1/2 teaspoon salt into a bowl. Place the egg and milk in a separate bowl and whisk to combine, then add to the dry ingredients and stir to combine. Add the corn, parsley, spring onion and half the capsicum and coriander, then season and fold to combine. 2 To make the salsa, combine the avocado, lime juice and remaining capsicum and coriander in a bowl. Set aside. 3 Heat 1 tablespoon oil in a frypan over medium-high heat. In 3 batches, add 2 tablespoonfuls batter for each fritter to frypan and c...

2 avocados, chopped 2 tablespoons lime juice, plus wedges to serve 2 tablespoons sour cream 1/2 cup chopped coriander leaves, plus extra coriander leaves to serve 2 teaspoons ground cumin 2 jalapeno chillies, seeds removed, chopped, plus extra sliced to serve 1 cup (150g) plain flour 1 teaspoon baking powder 1 tablespoon caster sugar 2 eggs 1/2 cup (125ml) milk 2 cups (320g) corn kernels (from about 3 corn cobs) 1/2 cup thinly sliced spring onion 2 tablespoons olive oil 20 cooked prawns, peeled (tails intact), deveined METHOD 1 Place the avocado, lime juice, sour cream, 1/4 cup coriander, 1 teaspoon cumin and half the chopped chilli in a food processor and whiz to a coarse paste. Set aside. 2 Sift the flour and baking powder into a bowl. Add sugar, remaining 1 teaspoon cumin and a pinch of salt. 3 Lightly whisk eggs and milk in a separate bowl to combine. Add milk mixture to flour mixture, whisking until you have a smooth, stiff batter. Add corn, spr...