This is a quick and easy way to serve our Moroccan Bean Tajine Meal. It will take 25 minutes to cook in the microwave and simply serve it with toasted pita bread, yoghurt and mint. If you want to bulk it up, try serving it with Israeli Couscous, rice, hummus or roasted vegetables / chicken.

We love using wholemeal pita breads but you can substitute for any flat bread or wraps you like.

Using Alexandra’s Moroccan Bean Tajine Ready-to-Cook Meal

Ingredients:

1 packet of Alexandra's Moroccan Bean Tajine

Wholemeal pita pockets / wraps

Olive oil

2/3 garlic cloves, crushed

A few Tbsp of greek yoghurt

Mint to serve

Method:

Preheat the oven to 180ºCCook the Moroccan Bean Tajine according to the packet instructionsWhile the meal is cooking, cut the pita breads up into triangles and place on a baking tray.Combine the garlic in some olive oil and brush over the bread. Place in the preheated oven and bake for 10 minutes until golden brown and crispy. Divide the tajine into two bowls. Add the pita breads, a dollop of yoghurt and some fresh mint to garnish.

Serves 2

Using Alexandra’s Harissa

Ingredients:

Vegetables

1 bunch baby carrots

1 bunch beetroot

3 parsnips

Handful of almonds, roughly chopped

2 Tbsp coconut oil, melted with 1 Tbsp honey

Harissa Dressing

3/4 cup natural unsweetened yoghurt

Juice of 1 lemon

1 Tbsp Alexandra's Harissa

1 Tbsp olive oil

Fresh herbs (optional)

Method:

Preheat oven to 200 degrees CCut the carrots and parsnips in quarters or halves lengthways, and the beetroot into quartersPlace in a roasting dish and sprinkle over the almondsDrizzle with the coconut oil and honey mixtureSeason to taste with salt and pepperRoast for about 30-35 minutes until slightly crisp but cooked throughFor the dressing, whisk all ingredients together in a small bowl and season to tasteServe alongside or drizzle on top of the vegetables, and garnish with herbs

Using Alexandra’s Zahtar

Ingredients:

Loaf of good quality bread 4 large heirloom tomatoes, sliced 1/4 cup olive oil 1 Tbsp Alexandra’s Zahtar Spice 1/2 cup labneh 1/2 tsp salt 1/2 tsp black pepper Chopped Parsley

Method:

Preheat the oven to 230 degrees C and cover an oven tray with baking paper.Season with salt and pepper and arrange on the oven tray.Roast in the oven for 20 – 25 minutes, until tomatoes begin to caramelize. Set aside.Reduce the oven to 180 degrees C. Prepare another oven tray lined with baking paper.Brush both sides of the sliced bread with the rest of the olive oil. Place on the tray and bake for 10 minutes, flipping halfway, until edges are golden.Smear a dollop of labneh on each crostini and top with tomato slices. Drizzle with more Zahtar paste and top with parsley.

Photography and styling by Emma Boyd

Recipe inspired by madeline marie

Using Alexandra’s Israeli Couscous

Ingredients:

1 eggplant (skin on)

3 tsp dried herbs

sea salt and black pepper

3 Tbsp olive oil

1/2 onion

1 clove garlic

1 cup Alexandra's Israeli Couscous

2 cups vegetable/chicken stock (or 1 cup stock diluted with 1 cup water)

Bunch of coriander

Bunch of mint

Juice of 1/2 lemon

Method:

Preheat the oven to 150ºC and line a baking tray with baking paper.Chop the eggplant into small cubes and place in a large mixing bowl with the dried herbs and 2 Tbsp of the olive oil.Mix until the cubes are roughly coated, and then place on the tray and into the oven. Roast for 25 minutes, then turn the eggplant cubes over and return the oven again for another 10 minutes, or until brown. Take care here to avoid burning.While the eggplant is roasting, gently sauté the onion in a saucepan with 1 Tbsp olive oil until soft and golden, then add another teaspoon of herbs, black pepper and the garlic. Stir for 1 minute, or until fragrant.Add the couscous and stir for a few minutes until the grains are coated and lightly toasted. Add the stock to cover the couscous (top up with water if needed) and bring to the boil. Reduce the heat to very low and cover with a lid.After 10 minutes or so, check the couscous and fluff with a fork. Loosen any stuck to the bottom of the pan. Cover again and cook for another 5 minutes, or until cooked through. Fluff again and set aside, covered.In a large bowl, mix together the couscous, eggplant and chopped herbs. Stir in the lemon juice and a little of the olive oil if needed. Season to taste.

Serves 2 as a main dish, or 4 as a side salad.

Using Alexandra’s Baby Figs

Ingredients:

4 tbsp fig jam or preserves, divided

1/3 cup Alexandra's Baby Figs, sliced

1/3 cup shelled pistachios, roughly chopped

1/3 cup walnuts, roughly chopped

1 wheel French brie

Method:

Preheat the oven to 190ºCPlace the fig jam/preserves in a microwave-safe dish. Microwave for 30 seconds to soften.In a small bowl, combine the sliced baby figs with the nuts. Add half of the fig jam and mix well to coat the nut mixture.Place the round of brie in a small cast iron skillet or oven-safe dish. Using a knife, coat the brie with the remainder of the jam.Top the brie with the fig and nut mixture.Place the brie dish on a baking sheet. Bake in the preheated oven for 10 minutes (or until brie starts to ooze, but not melt).Serve with crackers or add to a cheeseboard. Yum!

Using Alexandra’s Berbere Spice

Ingredients:

Lentils

1 cup green lentils

3 cups water

2 medium onions, finely chopped

5 cloves garlic, crushed

1 Tbsp fresh ginger, grated

1 cup diced carrot

1 cup diced tomato

2-3 Tbsp Alexandra's Berbere

1 tsp salt

2 Tbsp olive oil

Fresh Italian parsley to garnish

Chicken

6 chicken thighs, skin on

2-3 Tbsp Alexandra's Berbere

1 tsp salt

2 Tbsp olive oil

Method:

Preheat oven to 200 degrees C.Place the 2 Tbsp of olive oil in a heavy bottom pan. Saute diced onion, carrot, garlic and ginger until tender, about 5-7 minutes.Add the Berbere and saute for a futher 2-3 minutes.Add the lentils, tomatoes, salt and water. Bring to the boil, cover, reduce heat and cook until al dente, about 30 minutes.Pat chicken dry. Rub each piece with Berbere.Heat oil in a heavy bottom oven proof pan on medium heat. Place chicken skin side down and sear until crisp and golden, about 6-8 minutes. Reduce the heat, turn over and sear for a further 2-3 minutes.Place in the pre-heated oven and cook for a further 10-15 minutes until chicken is cooked through.Serve over bed of lentils, and garnish with fresh parsley.

Using Alexandra’s Tajine Spice

Ingredients:

2 T olive oil

1 onion, finely chopped

2 T Alexandra’s Tajine Spice

500g lamb rump, cut into bite sized pieces

400g can chopped tomatoes

½ cup roughly chopped pitted prunes or apricots

1 ½ cups cooked chickpeas (400g can, drained)

Salt and freshly ground pepper

1 handful of chopped coriander

1 handful of chopped mint

The skin of 1 preserved lemon, finely chopped

A handful of flaked almonds, toasted (optional)

Method:

Preheat oven to 150° C. Heat oil in tajine or casserole dish over a moderate heat and cook onion until tender. Add the Tajine Spice and cook for a further minute. Increase the heat, add the lamb and brown on all sides. Add the tomatoes and enough water to almost cover the lamb. Season with salt, cover, and cook in the oven for about 2 hrs or until lamb is tender. Remove from the oven and add the prunes or apricots, chickpeas and preserved lemon, then return to the oven and continue to cook for a further 15 minutes. Sprinkle with chopped coriander and mint, and toasted flaked almonds.

Using Alexandra’s Zahtar

Ingredients:

Olive oil 2 tbsp Alexandra’s Zahtar 1 -2 tomatoes, thinly sliced 1/2 cup feta cheese 1/4 cup toasted pine nuts Middle Eastern flatbread

Method:

Preheat the oven to 200 degrees C.Brush the flatbread with olive oil. Sprinkle with Alexandra’s Zahtar.Add the tomatoes and feta.Bake in the oven for 10 minutes or until the base is golden.Sprinkle with pine nuts and serve.Serves 2-4

Using Alexandra’s Dukkah

Ingredients:

1 cup dried chickpeas 2 tsp baking soda, divided 4 garlic cloves, unpeeled 1/3 cup (or more) fresh lemon juice 1 teaspoon kosher salt, plus more 2/3 cup excellent quality tahini 1/4 tsp (or more) ground cumin Olive oil, for serving Chopped coriander/parsley and paprika, for serving (optional) Alexandra’s Traditional Hazelnut Dukkah

Method:

Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 10 cm. Bring the chickpeas to a boil over high heat, skimming off anything that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.To serve, spread the hummus in a shallow bowl, drizzle with oil, and top with paprika, coriander and finally sprinkle Alexandra’s Dukkah.

Using Alexandra’s Harissa

Ingredients:

For the sliders:

12 slider sized burger buns, approximately 5cm wide 1 tsp olive oil 1 onion finely chopped 1 garlic clove finely chopped 2 Tbsp Alexandra’s Harissa (mixed with equal parts olive oil to create a paste) 1 red chilli, deseeded and finely chopped 1 tsp smoked paprika 500g minced lamb (or any similar mince) 1 sprig fresh coriander 1 sprig fresh mint

Spinach leaves (optional)

Chutney (optional)

For the lime creme fraiche:

4 Tbsp creme fraiche Juice of 1/2 lime Finely grated zest of 1 lime

Method:

To make sliders – heat olive oil in a pan and sweat the onion and garlic gently for 8-10 minutes, or until soft.Add Alexandra’s Harissa, chilli and paprika and cook for a further 5 minutes. Allow to cool, put in a bowl and add mince and herbs. Mix well.Shape into 12 patties, 5cm wide and 2cm thick. Refrigerate.When ready, heat a pan over high heat and cook for 2-3 minutes each side. Split and lightly toast buns.Add 1 tsp of creme fraiche on one side of the bun. Add patties, spinach and chutney if using, and serve.

Photography and styling by Emma Boyd

Using Alexandra's Baharat

Ingredients:

3 Tbsp olive oil

2 onions, chopped

2 celery stalks, chopped

2 small carrots, chopped

3 garlic cloves, left whole and smashed with the back of a knife

450g lean lamb, cut into bite size pieces

2 Tbsp Alexandra's Baharat

2 tsp sugar

2 bay leaves

2 Tbsp tomato puree

1 litre lamb or chicken stock

1 x 400g tin chickepas, drained

1 x 400g tin chopped tomatoes, drained

100g brown or green lentils, rinsed

A small bunch of flat leaf parsley, chopped

A small bunch of coriander, chopped

Sea salt and freshly ground black pepper

1 lemon cut into wedges

Method:

Heat the oil in a heavy based casserole dish. Stir in the onion, carrots and celery and cook for 10 minutes.Add the lamb, baharat and garlic to the pan, and cook until the meat is lightly browned. Add the sugar and bay leaves and stir in the tomato puree. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 1 hour until the meat is tender.Add the chickpeas, chopped tomatoes, lentils, and 1/4 of a cup of warm water, and continue to cook gently for 30 minutes. Add a little water if it gets too thick.Season with salt and pepper to taste, and stir through the parsley and corainder just before serving. Serve with the lemon wedges and plenty of fresh bread.

Using Alexandra’s Baharat and Dukkah

Ingredients:

500g lamb mince

2 onions, quartered

3 green or red chilli's, deseeded

2 cloves garlic, crushed

¼ cup parsley, roughly chopped

¼ cup mint, roughly chopped

1 Tbsp Alexandra's Baharat

1 egg

¼ cup Alexandra's Traditional Dukkah

Salt and pepper

Hummus Dip:

200g pot hummus

Juice of 1 lemon

Rind of ¼ a lemon

3 Tbsp (approx) coriander or parsley, chopped

Method:

Put the onions into a food processor and pulse until finely chopped. Add the chilli's, garlic, parsley, mint, Baharat, egg, salt and pepper and pulse again to make a paste. Add the lamb and process until smooth.Mould the lamb mixture onto the ends of metal or pre-soaked wooden skewers, into about 5 - 10cm long koftas. Roll them in Dukkah to coat and set aside.Heat oil in a medium - hot pan or barbecue plate and cook koftas for 5 - 10 minutes, turning occasionally. Alternatively grill under a high heat for 5 - 10 minutes turning occasionally until cooked.To make the dip, combine all ingredients and serve alongside koftas.

Using Alexandra’s New Mexican Chilli Ready-Meal

Ingredients:

1 packet New Mexican Chilli Beans, cooked as per packet instructions ½ cup rice, cooked as per packet instructions 350g cherry tomatoes, quartered ½ small red onion, finely chopped 5 tablespoons lime juice, plus extra lime wedges to serve ¾ cup coriander, roughly chopped 2 avocados ¾ cup Greek yoghurt 1 small clove garlic, minced ¼ teaspoon paprika 150g tasty cheese, grated 6 wraps

Method:

Preheat the oven to 180°C. Put the tomatoes, the red onion (leaving 2 tablespoons for the guacamole), 2 tablespoons of the lime juice and ½ cup of the coriander into a small bowl. Season with sea salt, mix to combine then set aside. Put the avocados into a small bowl and mash with a fork before adding the remaining 2 tablespoons of red onion, 3 tablespoons of lime juice and the remaining ¼ cup of coriander. Season with sea salt and a pinch of paprika and mix to combine. Put the yoghurt into a small bowl and mix in the garlic and paprika, season with sea salt and set aside. To make up, take a wrap and spoon out about a tablespoon of the chilli bean mix into the middle of the wrap, top with a generous tablespoon of the rice and a small handful of cheese before rolling up and placing into an ovenproof dish. Repeat with the remaining 5 wraps leaving about 3 tablespoons of the chilli mix to spread over the top of the rolled wraps. Scatter with the remaining cheese before baking for 20 minutes.

Photography and styling by Emma Boyd

Using Alexandra's Israeli Couscous

Ingredients:

250g Alexandra’s Israeli Couscous

500mls chicken or vegetable stock

1 red onion, finely chopped

A large handful of chopped herbs including _mint, coriander and parsley

½ cup pine nuts, toasted

The peel of ½ a preserved lemon, or the zest _of 1 lemon

The juice of 1 large lemon

Olive oil

Method:

Add 250g of Alexandra’s Israeli Couscous to 500mls of boiling chicken or vegetable stock. Stir occasionally for 10 minutes or until cooked. Meanwhile, fry the onion in a tablespoon of olive oil until soft and remove from the heat. Drain any remaining liquid from the couscous and place in a large bowl. Toss through the onion, herbs, toasted pine nuts and lemon.

Ingredients:

1 large eggplant, cut into 10 short, thick wedges Olive oil Sea salt and ground black pepper

Couscous:

3 Tbsp olive oil 1 onion, sliced thinly 1 cup Alexandra’s Israeli Couscous 1/2 tsp each ground turmeric, allspice, cinnamon and smoked paprika 2 garlic cloves, crushed 2 1/2 cups chicken / vegetable stock or water 1 crisp apple, diced 5 dates, pitted and chopped roughly.

To serve:

Large handful coriander, chopped roughly Thick plain yoghurt Alexandra’s Harissa 1 lemon, quartered

Method:

Preheat the oven to 180 degrees C. Place the eggplant on a baking tray and brush with oil then season. Roast for 20-30 minutes until golden and tender but not falling apart. Cool.For the couscous, heat the oil in a medium saucepan and cook the onion with a pinch of salt for 5 minutes. Add the couscous and cook for 10 minutes, stirring frequently until toasted and golden. Be careful to not let it catch and burn.Add all the spices and garlic and cook for 10 seconds. Stir in the stock and bring to the boil. Cover then reduce the heat and simmer for 20 minutes. Remove from the heat and leave covered for 20 minutes to finish the cooking process.Uncover and stir in the apples and dates. Leave to cool completely – any remaining liquid will be absorbed by the couscous.To serve, stir the coriander into the couscous then transfer to a large platter. Top with the eggplant and spoon over the dollops of yoghurt then Harissa. Squeeze the lemons over everything and drizzle with olive oil.

Recipe inspired by Farro FreshPhotography & styling by Emma Kinsella

Using Alexandra's Harvest Turmeric Powder

Ingredients:

1 cup water 1/2 rolled oats 1/2 tsp Alexandra’s Harvest turmeric powder Splash of milk (any kind)

Method:

Combine oats, water and turmeric in a small pot and bring to the boil.Reduce to a simmer and cook for approximately 10 minutes or until cooked to your liking.Add the milk and stir to combine.Top with any toppings you like. Here we have used blueberries, raspberries, sliced almonds, desiccated coconut and mint.

Serves 1-2

Photography and styling by Emma Kinsella

Using Alexandra’s Moroccan Bean Tajine Ready-Meal

Ingredients:

Alexandra’s Moroccan Bean Tajine Ready-Meal Alexandra’s Israeli Couscous 1/2 cucumber Mint, parsley, coriander Yoghurt or hummus Olive oil Lemon juice Toasted pita wedges

Method:

Cook the ready-meal as per the instructions on the back of the label.Cook the Israeli Couscous as per the instructions on the back of the label. Drain.Chop the cucumber and herbs and toast the pitas.Add the tajine, couscous, cucumber, and herbs to a bowl and drizzle with olive oil and lemon juice. Dollop with yoghurt or hummus and serve with toasted pita wedges.

This is also delicious in burritos!

Photography and styling by Emma Kinsella

Using Moroccan Bean Tajine Ready Meal

Ingredients:

1 packet Moroccan Bean Tajine, cooked as per packet instructions 1 tablespoon olive oil 1 onion, finely chopped 4 cloves garlic, finely sliced 50g pinenuts 300g lamb mince ¼ teaspoon black pepper 1 teaspoon allspice 1 ½ teaspoons cinnamon 3 tablespoons tomato paste 1 teaspoon brown sugar 1 small red onion, halved, finely sliced 1 tablespoon red wine vinegar 3 pizza bases 150g feta cheese 150g mozzarella cheese 2 cups baby spinach (I used NZ spinach) 4 medjool dates, cut lengthways into 6 Sumac Olive oil

Method:

Preheat the oven to 240°C and put a pizza stone on the middle shelf. In a heavy-bottomed frying pan over a medium heat cook the onion and garlic in the olive oil until translucent. Add the pinenuts and cooked for a further minute. Add the lamb mince and continue to cook until it is cooked through before adding the pepper, allspice, cinnamon, tomato paste and brown sugar. Season with sea salt and cook for another 2-3 minutes before removing from the heat. Put the red onion into a bowl, pour over the red wine vinegar and let sit while preparing the pizzas. Divide the tajine mix between the three pizza bases and spread out almost to the edges. Divide the lamb mixture between the three pizzas and scatter this over the tajine mix. Do the same for the feta, roughly crumbling it, followed by the mozzarella, tearing it into pieces as you go. Carefully slide one of the pizzas onto the hot pizza stone in the oven and bake for about 7 minutes or until golden brown and bubbly. The cook time will depend on how hot your oven is so keep an eye on the pizzas as they cook to make sure they don’t burn. Repeat with the remaining two pizzas. While the pizzas are cooking add the spinach and dates to the red onion mixture followed by a good glug of olive oil. Mix well and scatter this salad over the pizzas once cooked. Sprinkle with a bit of sumac before serving.

Recipe and photography by Emma Boyd

Using Alexandra’s Harissa Spice

Ingredients:

500g new potatoes, thick slices

4 medium tomatoes, seeds removed

½ tsp paprika

½ tsp ground cumin

1 Tbsp Alexandra's Harissa mixed with 1 Tbsp olive oil to form a paste

1 red onion, roughly chopped

3 cloves garlic, crushed

2 bay leaves

1 Tbsp chopped fresh rosemary

Juice of 1 lemon

4 cups vegetable stock

2 Tbsp olive oil

500g firm white fish such as cod cut into large chunks

½ cup chopped parsley

2 Tbsp chopped mint

Method:

In a large saucepan combine the potatoes, tomatoes, spices, harissa paste, onion, garlic, bay leaves, rosemary, lemon juice and stock. Bring to the boil and then cover and simmer for 15-20 mins, until the potatoes are cooked.Add the oil and the fish, and bring back to a gentle boil until the fish is cooked, 6-8 minutes.Stir through the parsley and mint, season with sea salt and black pepper, and serve hot with rice or Alexandra's French couscous. Add more harissa if you like a hotter dish.

Using Alexandra’s Harissa

Ingredients:

800g chicken thighs 2 Tbsp Alexandra’s Harissa 3 Tbsp olive oil 2 Tbsp greek yoghurt

Method:

Preheat the oven to 220 degrees C. Whisk the harissa and yoghurt in a bowl, then whisk in the olive oil. It will curdle slightly, which is what it should look like. Season to taste with salt and pepper, then coat the chicken pieces in the marinade and allow to sit for at least 10 minutes. Lay out the marinated chicken pieces, well spaced apart on a large baking sheet. Bake in hot oven for 5 minutes. Then lower the temperature to 180 degrees C and cook for another 12-15 minutes. Place under the grill for a further 2-3 minutes to give it extra colour and cooked through completely.

Serve with yoghurt and fresh herbs.

Recipe inspired by Ottolenghi.

Using Alexandra's Tajine Spice

Ingredients:

450g fresh stone fruit, peeled and pitted 1/4 cup sliced dried apricots 1/4 cup chopped fresh or dried dates 1/4 cup pomegranate molasses or brown rice syrup 1 tsp grated fresh ginger 1 tsp Alexandra’s Tajine Spice 2 Tbsp lemon juice

Method:

Cut larger fruit into quarters and smaller fruit into halves. In a flameproof tajine or a heavy bottomed pan, combine fresh fruit, apricots, dates, molasses, ginger and Alexandra’s Tajine Spice. Cover and cook over medium-low heat for 10 minutes or until juices release and fruit is slightly tender.

Stir in lemon juice and cook, stirring constantly for 2 minutes or until fruit is soft. Serve warm or chilled with yoghurt or rice (the mixture will thicken when cooled).

Recipe inspired by Sarah Commerford: What’s Cooking in Your World?

Using Alexandra's Harissa

Ingredients:

500g butter beans, soaked overnight 1 onion, chopped 2 garlic cloves, chopped 6 tbsp olive oil 1/2 tsp sweet paprika 1 Tablespoon Alexandra’s Harissa 1 tbsp tomato puree 1 x 400g tin chopped tomatoes 1 tsp salt Black pepper, to taste 350g spinach Handful fresh parsley, chopped Handful fresh mint, chopped

Method:

Drain the beans and cover with water and bring to the boil. Turn down to simmer and cook for 1 1/2 – 2 hours until the beans are just tender.

In a large pan, heat 2 Tbsp olive oil and gently soften the onion and garlic for 5 minutes. When soft, stir in paprika, Harissa, tomato puree, tinned tomatoes, 100mL water, salt and pepper. Bring to the boil and reduce to a simmer and cook for 30 minutes. Stir in the spinach and take off the heat.

Preheat the oven to 160ºC / 14oºC Fan. When the beans are cooked, drain and mix with the tomato and spinach sauce. Add another 2 Tbsp of olive oil and the chopped herbs. Transfer to a casserole pan, drizzle with the remaining olive oil and bake for 35-40 minutes until the beans are tender and the sauce has thickened and bubbling. Serve hot, warm or at room temperature.

Recipe inspired by Rick Stein Photography & styling by Emma Boyd

Using Aromatic Dukkah

Ingredients:

4 ripe peaches (organic if possible) 1 block halloumi cheese Fresh mint, lemon, olive oil, honey or maple syrup to garnish

Alexandra’s Aromatic Dukkah

Skewers, soaked in water

Method:

1. Wash and cut peaches into 8ths, removing the stone. 2. Slice the halloumi into 2cm cubes. 3. Skewer the peaches and cubes of halloumi. 4. Over a medium-high heat, cook the skewers in a pan or grill on one side until the peaches have charred just slightly and the cheese has browned in places, then flip the skewer and cook until the other side is done (about 4-5 minutes per side). 5. Remove the skewers place on a serving platter. 6. Drizzle the skewers with honey, a little olive oil, a handful of chopped fresh mint leaves and a finally sprinkle with Aromatic Dukkah. Serve immediately.

Using Harissa

Ingredients:

1 cauliflower head, cut into florets 1/2 cup walnuts 1 punnet cherry tomatoes, halved 1 x 400g can organic chickpeas, drained and rinsed 3 tbsp goats cheese 2-3 cups rocket leaves Handful of mint leaves 2 tsp Alexandra’s Harissa 2 tbsp olive oil Salt and pepper

Dressing:

3 tbsp hulled tahini 1 tsp maple syrup (optional) 1 tbsp white vinegar 1 tbsp olive oil 1/4 cup warm water

Method:

Preheat oven to 180°C.On a lined baking tray, arrange cauliflower florets, drizzle with 1 tbsp olive oil and sprinkle with harissa, salt and pepper. Roast in oven for 10 minutes then remove.Add halved tomatoes, chickpeas and walnuts to the cauliflower on the baking tray and drizzle with remaining 1 tbsp olive oil. Return baking tray to oven and roast for a further 15-20 minutes, until cauliflower is golden and chickpeas are crispy.Meanwhile, whisk all dressing ingredients in a small bowl until combined, adding more water until desired consistency is reached.Lay rocket on a large serving board and top with roasted cauliflower, tomatoes, chickpeas and walnuts.Top with goats cheese and mint leaves. Drizzle over dressing and serve.

Recipe inspired by JSHealth

Using Dukkah

Ingredients:

1 tsp coconut oil 2 garlic cloves, minced 2 bunches asparagus, chopped 2 Tbsp Alexandra’s Dukkah (any flavour) 1/2 tsp chilli flakes (optional) Sea salt

Method:

Heat coconut oil in a large fry pan and cook garlic cloves until fragrant.Add chopped asparagus into pan and fry for 5-7 minutes.Add dukkah and sea salt and sauté for a further 2-3 minutes until asparagus is cooked.Remove from pan and serve as a side dish to any main meal.

Using Alexandra’s Chermoula Spice

Ingredients:

2kg fresh mussels

3 large tomatoes

4 Tbsp olive oil

1 large or two small onions, finely chopped

2 Tbsp Alexandra's Chermoula

3 Tbsp chopped flat leaf parsley

3 Tbsp chopped coriander

A squeeze of lemon

Method:

Make a small cross in the base of the tomatoes with a sharp knife. Blanch them in boiling water for 20 seconds, drain and rinse under cold water. Peel the skins and discard, then quarter the tomatoes and set aside.In a large pot heat the oil and add the onion, and cook until soft. Add the Chermoula and stir for 30 seconds and then add the tomatoes and herbs. Season with salt and pepper, cover and simmer for 15 minutes or until the tomatoes are soft.Add the mussels along with a squeeze of lemon and cook, covered, on a high heat for about 6-8 minutes, or until the mussels have opened.

Using Alexandra's Israeli Couscous

Ingredients:

Olive oil

2 cloves garlic, crushed

1 red onion, finely chopped

400g Alexandra’s Israeli Couscous

4 cups chicken or vegetable stock

2 lemons

1 cup torn basil leaves

½ cup shredded mint leaves

¼ cup dried cranberries

¼ cup slivered almonds, toasted

Method:

Heat a few tablespoons of olive oil in a large frying pan. Add the crushed garlic and the red onion and cook for 1 minute, and then toss through the Israeli Couscous. Cook the couscous for a few minutes until lightly browned. Slowly add 4 cups of vegetable or chicken stock and the juice and zest of 1 lemon, stirring. Bring to the boil and then reduce to a simmer and cover for about 10 minutes or until just cooked, stirring occasionally.In a large bowl mix together the couscous, the juice of another lemon and ¼ cup of olive oil. Season and leave to cool.

Using Alexandra’s Israeli Couscous

Ingredients:

2 cups Alexandra’s Israeli Couscous Jar of marinated artichokes, quartered or chopped 1 cup chopped flat leaf parsley (about a ½ bunch) ⅓ cup toasted pine nuts 2 Tbsp lemon juice (approx. half of a lemon) 1 Tbsp dijon/wholegrain mustard 1 shallot (about ¼ cup rough chopped) ¼ cup olive oil 1/8 cup shredded parmesan cheese salt & pepper to taste

Method:

Cook couscous according to directions on the back of the packet.While couscous is cooking, prepare dressing:In a blender, combine lemon juice, mustard, chopped shallots, oil and parmesan cheese and blend until smooth. Add a little water if needed.When couscous is done cooking, drain and toss with dressing while still warm. Set aside to cool.Toss together couscous mixture with parsley, artichoke hearts and pine nuts.Season with salt & pepper to taste.Serve at room temperature.

Using Alexandra’s Dukkah

Ingredients:

Fish cakes

450g smoked fish

4 kumara, peeled

3 spring onions, finely chopped

2 eggs

Fresh coriander, roughly chopped

Salt and pepper

Coating

1/3 cup (approx) flour

2 eggs, beaten

½ cup Alexandra’s Piquant Dukkah

¾ cup fresh breadcrumbs

Method:

Preheat oven to 150°C. Cut kumara into quarters and cook until soft, being careful not to overcook otherwise the mixture will be too wet. When cooled slightly, mash kumara and mix with other fish cake ingredients. Do not over-mix, it is better if the fish isn’t broken up too much. Form into cakes. Dip into flour then egg, and then coat with Piquant Dukkah and breadcrumbs which have been mixed gently until just golden. Place on a tray and cook in the oven for 15-20 mins.

Using Dukkah

Ingredients:

Good wholegrain bread Avocados Hard boiled eggs Feta cheese Alexandra’s Dukkah Coriander Extra virgin olive oil Clove of garlic Salt and freshly ground black pepper

Method:

Smash avocado in a bowl and season to taste with salt and pepper.

Hard boil as many eggs as you need. Peel and coarsely chop, season with salt and pepper and a drizzle of olive oil and set aside.

Toast or grill thick slices of bread and rub with garlic clove and drizzle with olive oil.

Top with smashed avocado, hard boiled eggs, and crumble feta over.

Sprinkle Dukkah on top and garnish with coriander and more olive oil.

Using Alexandra’s Chermoula Spice

Ingredients:

900g fresh firm fish such as cod cut into large chunks

3 Tbsp Alexandra’s Chermoula Mix

3 Tbsp olive oil

1 red onion finely chopped

2 carrots finely chopped

2 small celery sticks finely chopped

1 preserved lemon finely chopped

1 x 400g tin plum tomatoes with juice

150mL fish stock or water

150mL white wine or fino sherry

Sea salt and pepper

A bunch of mint leaves, chopped

Method:

Make the Chermoula into a paste by mixing it with 1/4 cup warm water. Rest for 15 minutes and then add 1 tablespoon olive oil and a squeeze of lemon juice. Toss the fish in the Chermoula, reserving 1 tablespoon for cooking. Cover and leave in the fridge for about 1 hour. Heat the oil in a tajine or heavy based casserole dish. Stir in the onion, carrots and celery and saute until softened. Add the preserved lemon (saving a little for garnish at the end) with the reserved tablespoon of Chermoula and the tomatoes and stir in well. Cook gently for 10 minutes to reduce the liquid and then add the stock and the wine or sherry. Bring to the boil, cover, reduce the heat and simmer for a further 10-15 minutes.Add the fish and the preserved lemon, cover and cook gently for a further 6-8 minutes until the fish is cooked through. Season with salt and pepper and sprinkle with the shredded mint leaves.

Using Alexandra’s Ras el Hanout Spice

Ingredients:

180mLs double cream

2 Tbsp unsalted butter

1 ½ tsp Alexandra's Ras el Hanout

220g dark chocolate pieces or drops

A handful of dates, chopped

¾ cup (approx) desiccated coconut

Method:

Put the chocolate into a metal bowl.Place the butter, cream and Ras el Hanout into a saucepan and heat, stirring until just boiling. Pour over the chocolate immediately and leave to sit for 4-5 minutes.Stir to melt the chocolate and then add the dates and mix through.Pour into a shallow dish, cover and leave in the fridge for 3 hours or until set.Remove from the fridge and form small balls of the chocolate mixture using a teaspoon. Roll the balls in coconut and transfer to plate.

Using Dukkah

Ingredients:

2 Tbsp Alexandra’s Dukkah (any flavour) 1 kg carrots, peeled, cut into 2cm pieces 2 tablespoons unsalted butter, melted Freshly ground black pepper 1 Litre vegetable broth Greek yogurt

Method:

Preheat oven to 220° celsius. Place the carrots on a baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25/30 minutes. Let the carrots cool slightly.Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.Divide hot soup among bowls. Spoon a dollop of yogurt into centre of each. Sprinkle with Dukkah.

Photography and styling by Emma Kinsella

Using Jerk Spice and Thai Coconut Rice

Ingredients:

6 pieces of any white fish Alexandra’s Thai Coconut Rice

For the fish marinade:

For the pineapple salsa:

1 1/2 cups diced pineapple 2 Tbsp diced red onion 1/4 cup diced red bell pepper 1 Tbsp fresh mint, thinly sliced 1 Tbsp fresh lime juice 1 tsp honey Kosher salt, to taste

Method:

For the jerk fish marinade, in a medium bowl, stir together brown sugar and Alexandra’s Jerk spice. Whisk in olive oil, soy sauce, red wine vinegar, orange juice and lime juice. Stir in the green onions, shallots, ginger and jalapeños. Pour into a zip lock bag and place the fish in the marinade. Refrigerate for 2 hours.

For the pineapple salsa, combine all ingredients in a medium bowl and toss to combine. Season with salt and cover and refrigerate for at least one hour to blend the flavours.

For the Thai Coconut Rice, follow instructions on the bag and serve hot.

Preheat the oven to 180ºC. Remove the fish from the marinade and line a baking tray with foil. Bake for 9-12 minutes or until the fish is just cooked through. Serve over Thai Coconut Rice and top with pineapple salsa.

Serves 6.

Using Alexandra’s Dukkah

Ingredients:

1.25kg kumara

Olive oil

Salt and pepper

2 cups small rocket leaves

Juice of ½ orange

2 Tbsp olive oil

4 Tbsp Alexandra’s Traditional Dukkah

¼ cup feta cheese (optional)

Method:

Preheat oven to 200°C. Peel kumara and roughly chop into small pieces. Pour over a little olive oil, salt and pepper and bake for 30 minutes until just tender. Remove from oven and allow to cool. Mix kumara with rocket in a shallow bowl. Combine orange juice with olive oil and drizzle over salad. Sprinkle with Dukkah and gently toss to combine.

Using Alexandra’s Tajine Spice and French Couscous

Ingredients:

2 Tablespoons Alexandra's Tajine Spice

2 Tablespoons olive oil

2 lemons, rind and juice

1 kg diced lamb

1 cup chicken stock

1/2 cup dried apricots

1 cup thick, Greek-style yoghurt

1/2 cup pistachio kernels, roughly chopped

Handful of chopped mint and chopped parsley

Alexandra's French Couscous

Method:

Preheat oven to 160°C. Put lamb mixture into a tajine or casserole dish with a lid. Add stock and remaining lemon juice and stir until well-combined. Cover and cook for 1 ½ hours.Stir in dried apricots and continue to cook, covered for a further 40 minutes or until lamb is tender.

Using Alexandra’s Berbere Spice

Ingredients:

800g diced lamb

5 Tbsp olive oil (approx)

3 cups hot chicken or vegetable stock

1 can chopped tomatoes

200mLs red wine

3cm piece ginger, crushed

3 cloves garlic, crushed

1 red onion sliced

1 capsicum chopped

3 Tbsp Alexandra’s Berbere

Method:

Heat 2 Tbsp olive oil in a large frying pan or casserole dish. Add the lamb and cook until coloured, and then remove from the pan (1-2 mins).Add another 2 tablespoons or so of olive oil to the pan and sauté the onion for a few minutes before adding the ginger and garlic. Add the capsicum and Berbere and cook on a low heat for 1-2 minutes. Add the stock, wine, chopped tomatoes, salt, pepper and lamb and cook over a low heat for 40-50 minutes or until lamb is tender.

Using Alexandra's French Couscous

Ingredients:

250g Alexandra’s French Couscous

450mLs water or vegetable stock

1 punnet cherry tomatoes, halved

1 medium cucumber, peeled and chopped

1 cup cooked chickpeas

Juice of one lemon

Juice of one lime

3 Tbsp olive oil

½ cup of basil and/or coriander, chopped

½ cup feta cheese

Method:

Add 450mLs of boiling water or stock to 250g of Alexandra’s French Couscous.Cover and leave for about 4 minutes. Fluff with a fork and drizzle over the olive oil.Stir through the cherry tomatoes, cucumber and chickpeas, and then squeeze over the juices of the lemon and lime. Season with salt and pepper and stir.

Using Moroccan Couscous

Ingredients:

2 cloves garlic

1 tsp fresh thyme leaves

Pinch dried chilli flakes

3 Tbsp olive oil, plus 2 Tbsp

8 chicken legs (or thighs), bone in, skin on

1 packet Alexandra’s Moroccan Couscous (any flavour)

Knob of butter

350g spinach, stems removed and washed

1/2 cup thick unsweetened yoghurt

Method:

Heat a large frying pan over a medium-high heat and brown the chicken. Transfer to a roasting dish with any remaining marinade and roast chicken for 20 minutes or until cooked through.Heat the remaining 2 tablespoons of olive oil in a medium saucepan and cook moroccan couscous according to packet directions. Stir through a knob of butter before serving.Meanwhile, heat a large frying pan over medium heat. Place 1/2 of the spinach in the pan with the water that is clinging to its leaves and cook until wilted. Repeat with the remaining spinach.Serve the chicken thighs on a bed of couscous and spinach with the yoghurt.

Recipe inspired by Kathy Peterson Photography & styling by Emma Kinsella

Using Alexandra's Black Garlic

Ingredients:

1 dozen vine tomatoes, sliced in half Olive oil Cloves from one head of garlic, separated but not peeled 3 T rosemary, thyme or basil, finely chopped Alexandra’s Black Garlic Salt Pepper

Method:

Heat oven to 100 degrees C. Rub a little olive oil on the bottom of a roasting pan. Toss tomatoes and garlic with a generous splash of olive oil and sprinkle with herbs, black garlic salt and pepper. Turn the tomatoes so they are cut side up in the pan and place garlic cloves, unpeeled between tomatoes. Cook for 3-4 hours, checking every hour and remove the garlic cloves after about an hour.Put the garlic aside to cook, then slip them off their peel.Tomatoes are done when you are satisfied with their texture. You can leave them plump and juicy, or leave them in to caramelize.Sprinkle with more Black Garlic Salt and enjoy!

Recipe inspired by Something New For DinnerPhotography & styling by Emma Kinsella

Using Alexandra's Black Garlic

Ingredients:

600g squid tubes 1 Tbsp rice wine vinegar 1/2 tsp sesame oil 4 cups vegetable oil 1/2 cup all-purpose flour 1/2 cup semolina flour 1/3 cup plain cornmeal 1 Tbsp Alexandra’s Black Garlic Salt White pepper 2 scallions (green onions) sliced thinly or 2 long hot green peppers cut lengthwise and sliced thinly 3 cloves garlic, sliced 2 tsp ginger, minced

Method:

First prepare the squid. Rinse the tubes well in cold water. Cut in half lengthways and slice into 1cm thick pieces. Make sure all pieces are roughly the same size to achieve the same cooking time for each piece. Drain and transfer to a bowl.Marinate the squid in the rice wine vinegar and sesame oil. Toss gently and set aside.In a medium deep pot, add the oil. Heat until it reaches 160 degrees C.While you’re waiting for the oil to heat, prepare the dry mixture. Combine the flours, cornmeal, black garlic salt and white pepper in a medium bowl. Set aside.When the oil reaches temperature, work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.Using a long handled slotted spoon, lower the calamari into the hot oil. Gently move the pieces back and forth. Let them fry until golden grown, about 2 – 2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate.

Recipe inspired by The Woks of Life

Using Alexandra’s Ras el Hanout Spice

Ingredients:

1kg beef, cut into chunks

2 Tbsp ghee or clarified butter

1 large onion chopped

40g ginger, finely sliced

1-2 tsp Alexandra’s Ras el Hanout

2 kumara, cut into chunks

500g peas (fresh or frozen)

3 tomatoes, skinned deseeded and chopped

1 preserved lemon, finely chopped

A bunch of fresh coriander leaves, chopped

Sea salt and freshly ground pepper

Method:

Heat the ghee in a heavy based Tajine or casserole dish with a lid. Add the onion and ginger and sauté until soft. Add the beef and stir to brown the meat on all sides. Stir in the Ras el Hanout and cover the meat with water. Reduce the heat and cook for about 40 minutes. Remove the lid and add the kumara, season with salt and pepper and cook for a further 20 minutes with the lid on. Stir through the tomatoes, preserved lemon and peas, cover and cook for a further 5-10 minutes.

Using Alexandra’s Dukkah

Ingredients:

2 chicken breasts or 2 fillets of firm white fish

3 T Alexandra's Dukkah

1 Tbsp breadcrumbs

½ a lemon, juice and rind

Freshly chopped herbs of your choice (i.e. parsley, coriander)

1 Tbsp olive oil

Salt and pepper

Method:

Mix Dukkah, breadcrumbs, lemon rind, herbs, salt and pepper together and coat the chicken or fish. Place on an oven tray and drizzle with olive oil and a squeeze of lemon juice. Bake in a preheated oven at 180 degrees for approximately 35 mins for chicken, or 15 mins for fish, or until cooked through. Serve with a green salad and boiled new potatoes.

Using Alexandra’s Ras el Hanout Spice

Ingredients:

2 cans of chickpeas, drained

1 small red onion, thinly sliced

2 garlic cloves, finely chopped

2 tsp Alexandra's Ras el Hanout

2 Tbsp olive oil

Juice of large 1 lemon

½ cup of flat leaf parsley, chopped

½ cup coriander, chopped

100g goats cheese or feta

Sea salt and freshly ground pepper

Method:

Drain the chickpeas and tip into a large salad bowl. Add the onion, garlic, Ras el Hanout, olive oil and lemon juice, and toss to combine.Season with salt and pepper and then stir through the herbs.

Using Alexandra’s Baharat Spice

Ingredients:

600g butternut pumpkin peeled and cut into 3cm wedges

1 whole garlic bulb

1/3 cup olive oil

2 x 200g lamb backstrap or loin fillets

2 Tbsp Alexandra's Baharat spice blend

Juice of ½ a lemon

100g baby spinach leaves or rocket

100g green olives

100g goats feta

Method:

Preheat the oven to 190⁰C. Place the pumpkin and garlic on baking tray lined with baking paper, season with salt and pepper and drizzle with 1 Tbsp of the olive oil. Bake for 30 minutes or until garlic is soft. Remove the garlic and continue to cook for a further 20 minutes or until pumpkin is soft and golden.On a plate, drizzle the lamb with olive oil, season with salt and pepper and coat evenly with the Baharat. Heat a barbecue plate or pan to a medium-high heat, and cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Remove from the heat, cover and rest for 4-5 minutes before slicing.Slice the end off the garlic bulb and squeeze into a food processor. Add the remaining olive oil and puree until smooth. Remove to a small bowl and season with salt and pepper. Add the lemon juice and 1 Tbsp of hot water to make a thick dressing.In a large bowl toss together the pumpkin, spinach or rocket, sliced lamb, olives and garlic dressing. Crumble over the goats cheese and serve.

Using Alexandra’s Zahtar or Dukkah

Ingredients:

Block of Feta

Sprinkle of Alexandra's Zahtar spice or any Dukkah of your choice

Method:

Break a firm piece of feta into chunks and place in a shallow baking dish. Drizzle with olive oil and sprinkle with Dukkah or Zahtar. Bake in a hot oven (200°C) until the feta is browned.

Using Alexandra’s French Couscous

Ingredients:

1 large yellow capsicum, halved

2 beetroot

2 large kumara

5 cloves garlic, peeled

Olive oil

Salt and pepper

1 red onion, sliced

Half a pack of rocket leaves

250g Alexandra’s French Couscous

¼ cup olive oil

A handful of fresh basil leaves, torn

A handful of flat leaf parsley, chopped

1/3 cup (approx) feta cheese

Method:

Place the first 4 ingredients in a roasting dish, drizzle with olive oil, salt and pepper and roast in the oven at 180°C for about 1 hour. When tender, remove from the oven. Allow to cool slightly and then peel the beetroot. Chop the vegetables into medium sized pieces and place in a large bowl. Cook the couscous according to packet instructions in vegetable stock or salted water.