Wontons are some of the easiest dumplings to make, while the process can still seem intimidating for first timers, you’ll find it very simple. The filling is a spiced pork mixture with spring onion and water chestnut for texture
Autumn is the best season for root vegetables like swedes, parsnips and turnips which are perfect for stews. This recipe brings these vegetables together in a rich cider based stew with mustard almond milk. This is a great mid-week meal especially on nights that are cold or rainy. The stew is served with a side of crispy roasted kipfler potatoes.
Overnight oats area favourite breakfast option for me. They are incredibly easy to make and are a good meal prep option. As with all of my overnight oats recipes, this is 100% vegan and has no refined sugar. The addition of matcha adds a bitterness and complexity that balances the sweetness of the maple syrup. Topping with sesame seeds also adds a crunch.
Fig season is one of the shortest and most wonderful fruit seasons. Figs are beautifully complex and bring a unique textural element. Roasting and caramelising figs is the perfect way to bring out its flavours which are complimented here by the richness of prosciutto and offset with creamy ashed goats cheese and bitter rocket. This makes an elegant starter or side salad to impress guests.