website-img-thaipumpkinsoupPrep: 15 min  |  Cook: 25 min  |  Serves: 4
For a copy of the full recipe follow the link: Thai Pumpkin Soup
1 Large Pumpkin, peeled & diced
2 Red Onions, peeled & roughly chopped
1 litre Chicken Stock
1 Jar Under the Pickle Tree Red Curry Paste
1 tsp Chilli Powder (optional)
1 inch knob of Galangal
2 Kaffir Lime Leaves
400g tin Coconut Milk
2 tsp of Roasted Coriander & Cumin Seeds

website-img-rspyummyspicymeatballsPrep: 15 min  |  Cook: 20 min  |  Serves: 4
For a copy of the full recipe follow the link: RSP Yummy Spicy Meatballs

500g Beef Mince
2 Garlic Cloves, chopped
1 Red Onion, chopped
1 Carrot, grated
1 Red Chilli
1-2 tbsp Eighteen Thousand Islands
Kecap Manis
1 Egg or binding agent

goanmasalalamb-website-imgPrep: 10 min  |  Cook: 6 hrs  |  Serves: 6-8
For a copy of the full recipe follow the link: Goan Masala lamb with lentils

1 boned leg of lamb (1.5-2kg)
1 jar Under the Pickle Tree Goan Masala Paste
2 cups Green Beans, topped and tailed
1 tin Brown Lentils, drained
1 bunch Spinach, chopped
1 Red Pepper, cut into chunky strips
1 x 400g tin of peeled and diced Tomatoes
Fresh Coriander and Natural Yoghurt to garnish

Serves: 4

400 g spaghetti
1/2 cup pine nuts lightly toasted
200 g hot smoked salmon roughly torn
6 tbsp Roza’s Gourmet Thai Pesto
Shaved parmesan for serving

Chicken and Vegetable Soup

Prep: 15 min  |  Cook: 70 min  |  Serves: 6
For a copy of the full recipe follow the link: Chicken & Vegetable Soup

Olive Oil and Butter
1 Leek, halved, washed and sliced
Salt and Pepper
500g Skinless Chicken
1 Large Carrot
Bunch of Parsley
1/2 Large Sweet Potato
Marigold Health Foods Organic Swiss Vegetable Vegan Bouillon Powder