Seafood Chowder is a deliciously rich creamy combining fresh seafood, fish stock, wholesome vegetables, and coconut cream. It's decadent, perfect for a special occasion or family dinner. Seafood Chowder with Coconut Cream Serves 4-6 Prep 10 minutes Cook 30 minutes Ingredients: 200g cod fish, diced 200g skinless salmon, diced 200g green prawns, peeled, diced 400g baby clams or vongole, washed 600ml fish stock 1 can of coconut cream 1/4 cup coconut oil or olive oil 1 leek, thinly sliced and chopped 2 celery stalks, thinly sliced 1 small sweet potato, diced 1 large potato, diced 2 carrots, diced 2 bay leaves 4 springs of fresh thyme 1 tbsp apple cider vinegar 1 tsp paprika 1 tsp dried dill juice of 1 lemon sea salt/pepper, a generous amount parsley to garnish Instructions: Heat the oil in a large saucepan, and add the leek, celery, carrot, potato and sweet potato. Cook, stirring occasionally over medium heat for 10 minutes. Add thyme leaves, bay leaves, sea salt, pepper, paprika, apple cider vinegar, and stock, and bring to boil. Simmer for 10 minutes. Taste for seasoning. Add the coconut milk, dill, and cod fish and simmer for a further 2 minutes. Add salmon, prawns, vongole, and lemon juice and simmer for a further 3 minutes or until the vongole has opened. Do not bring to boil, only simmer. Remove thyme springs and bay leaves. Ladle chowder into large wide bowls and season with ground pepper, garnish with parsley, and optional to serve with a few chili slices.

These Strawberry Cheesecakes are easy to make and your family and friends will LOVE them. They are perfect for entertaining and best of all you can make it a day ahead. They assemble quickly and look pretty special too. Let's begin! Mini Strawberry Cheesecakes Preparation: 15 minutes Cooking and Chilling Time: 4 hours Makes 10 x 120g jars Biscuit Base: 300g Amaretti Biscotti or any almond based gluten free biscuits 80g butter, melted Cream Cheese Filling: 250g cream cheese 1/2 tsp vanilla bean paste 100g icing sugar 100ml thickened cream Strawberry Jam: 750g strawberries, washed and cut into quarters 1/2 cup caster sugar or coconut sugar 2 tbsp fresh lemon juice Instructions: Biscuit Base: Place the biscuits in a food bag and crush them using a rolling pin. Transfer to a bowl and pour over the melted butter. Mix well. Pour them into the prepared glass bowls or jars and press them into the base to create an even layer. Chill in the fridge for 15 minutes to set. Cream Cheese: Next place the cream cheese, icing sugar, and vanilla paste in a bowl and beat with an electric mixer until smooth. Pour in the thickened cream and continue until the mixture is combined. Pour the cream cheese mixture on top of the biscuit base. Smooth the top with the back of a dessert spoon. Refrigerate for 3+ hours. Strawberry Topping: In a saucepan add the strawberries, and sugar and simmer over low heat until it starts to bubble and thicken. Then add the lemon juice and combine well stirring occasionally. Simmer for 10 minutes. Allow to completely cool while the cheesecake is setting in the fridge. Pour the strawberry topping over the cheese mixture and place it back into the refrigerator for a further hour. Serve with whipped cream, a dollop of ice cream, fresh berries, fresh mint leaves, or just on its own. Step-by-step images below

It's worth making hummus from scratch, especially if you're not a fan of the plain flavoured store-bought hummus. Instead, try my creamy Herb Hummus Dip filled with flavours of parsley, chives, cumin, and lemon juice. Herb Hummus Dip Platter Serves 6 Prep Cook Ingredients: 400g can organic chickpeas 1/2 cup parsley 1/4 cup chives 1/4 cup dill 1/4 cup extra virgin olive oil (plus extra to drizzle) 1/3 cup freshly squeezed lemon juice (extra may be needed) 2 whole garlic cloves 2 tbsp tahini 2 tbsp water (more or less) 1 tsp sea salt 1/2 tsp cumin powder 1/4 tsp cayenne pepper Instructions: Rinse and drain chickpeas and prepare all other ingredients. Add all ingredients to a food processor and blitz until smooth. If hummus is too thick, add a tablespoon of lemon juice or water at a time until consistency is smooth (not too thick or thin). Place hummus on a platter or in a bowl and drizzle olive oil and scatter herbs over the top. Will keep it in the refrigerator in an airtight container for a week. Serve on Platter: Wafers / Crackers Carrot sticks Zucchini sticks Cucumber sticks Snow peas Tomatoes Olives Strawberries #hummus #dip #appetiser