Lentil, Pepita, Feta & Beetroot Salad

Lentil, Pepita, Feta & Beetroot Salad

Recipe by Louis Tikaram

Ingredients

• 2 beetroots, peeled and cut into wedges

  1 tbsp Squeaky Gate extra virgin olive oil

  1 cup vegetable broth

  1 tsp salt

  2 tbsp Squeaky Gate Australian classic balsamic vinegar

  ¼ cup Squeaky Gate extra virgin olive oil

  400 g canned lentils, rinsed and drained well.

  ½ red onion, thinly sliced.

  1 cup flat-leaf parsley, roughly chopped

  ¼ cup roasted pepitas

  100 g crumbled feta

Method

• In a saucepan over medium-high heat, add the beetroot and olive oil. Stir to coat the beetroot and allow it to slightly sizzle. Add the vegetable broth, season with salt, cover with a lid, and simmer for about 15 minutes, or until the beetroot is tender.

  Using a slotted spoon, transfer the beetroot to a large mixing bowl and discard the cooking stock. Add the balsamic vinegar, extra-virgin olive oil, and lentils to the bowl. Season to taste and toss to combine.

  Fold in the sliced onion, chopped parsley, and roasted pepitas. Carefully add the crumbled feta at the last minute and stir once to incorporate.

  Serve the salad and enjoy!

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Crushed Pea Colcannon with Burnt Butter

Crushed Pea Colcannon with Burnt Butter

Recipe by Courtney Roulston

Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins

Ingredients

• 800 g Carisma washed potatoes, skins on

  Sea salt

  Black pepper

  1 cup frozen peas

  1 cup cavolo nero, finely chopped (or can use any leafy greens)

  1 leek, finely sliced

  1/3 cup flat-leaf parsley, chopped

  ¼ cup dill, chopped

  2/3 cup Coles milk

  80 g butter

Method

• Cut the potatoes into 3cm rough cubes, place them into a pot, and cover with water. Season with a pinch of salt, then place it over medium/high heat and bring it up to a boil. Cook for 10-12 minutes, then add the frozen peas to the potatoes. Continue to cook for a further 3-4 minutes, or until the potatoes are tender.

  Meanwhile, place the butter into a small pot over medium heat and cook it until it has a nutty fragrance and is a light brown colour.

  Drain the potatoes well, then return the pot to low heat to ensure any excess moisture is removed. Use a potato masher or fork to crush the potatoes and peas, then add in the leek, parsley, dill, milk, half of the brown butter, and a pinch of sea salt. Use a large wooden spoon to mix everything until it's creamy and the cavolo nero has wilted.

  Place it into a serving bowl and top it with the remaining butter, a few grinds of black pepper, and extra dill leaves.

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Stanley’s Wonton Soup

Stanley’s Wonton Soup

Recipe by Louis Tikaram

Ingredients

Wontons

• 250 g pork mince

  250 g chopped prawn meat

  2 tbsp Coles soy sauce

  2 tbsp garlic chives, thinly sliced

  1 tsp Coles rice wine vinegar

  1 tsp corn starch

  1 small knob of grated ginger

  1 garlic clove

  1 tsp Coles sesame oil

  1 pack square wonton wrappers

Soup

• 1 L chicken broth

  1 large knob of peeled ginger, sliced

  ¼ cup Coles soy sauce

  2 garlic cloves, smashed

  1 tbsp Coles sesame oil

Garnish

• ½ bunch of sliced green shallot

Method

• In a large bowl, mix pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic, and sesame oil until fully incorporated.

  Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold the wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

  Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower the wontons into the soup and cook for an additional 10 minutes. Test the seasoning, then serve into bowls and garnish with green onions.

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Sizzling Chilli, Herb Oil Dip

Sizzling Chilli, Herb Oil Dip

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4 as a snack
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 125 ml (½ cup) Squeaky Gate extra virgin olive oil, plus extra for frying

  2 tsp dried Coles chilli flakes

  2 cloves garlic, finely minced

  1 spring onion, finely sliced

  1 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  2 tbsp fresh coriander, chopped

  1 cup Jalna Greek yoghurt

  4 small flour tortillas, cut into 2cm strips

Method

• Place the oil into a small pot and heat it to 180 degrees over medium heat.

  Place the dried chilli, garlic, spring onion, pine nuts, and coriander into a heatproof bowl. Carefully pour the hot oil over the chilli mixture so it bubbles and becomes fragrant. Season with salt and pepper, and set it aside.

  Heat a shallow amount of oil in a frying pan over medium heat and cook the tortillas in batches until they are crisp and golden.

  Spread the yoghurt onto the base of a serving plate, then spoon over the oil mixture. Serve with crispy tortillas on the side.

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Tomato and Ginger Braised Firm Tofu

Tomato and Ginger Braised Firm Tofu

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 2 blocks Nature's Kitchen firm tofu

  2 shallots, sliced

  1 thumb-sized piece of ginger, julienned

  2 garlic cloves

  1 lemongrass stick, sliced thinly

  2 Birdseye chilies, sliced

  700 g bottle Coles Italian passata sauce

  1 cup Coles Liquid Real Stock Vegetable

  2 tbsp Coles soy sauce

  1 bunch Chinese broccoli, cut into 1cm pieces

  Squeaky Gate extra virgin olive oil

Garnish

• Spoon of spicy chilli crisp

• ½ bunch of coriander

Method

• In a large wok, fry off the shallots, ginger, garlic, lemongrass, and chili in oil for a couple of minutes. Once aromatic, add in the passata and rinse out the bottle with the stock. Bring to a simmer, then add the soy sauce and tofu. Cook for 10 minutes until the tofu is cooked through and soft.

  Add in the Chinese broccoli and cook until heated through.

  Serve topped with Spicy Chilli Crisp and coriander, with a bowl of rice on the side.

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Lemon & Blueberry Yoghurt Muffins

Lemon & Blueberry Yoghurt Muffins

Recipe by Courtney Roulston

Serves – makes 12 muffins
Prep Time – 15 minutes
Cooking Time- 25 minutes

Ingredients

• 2 cups self raising flour

  1 tsp baking powder

  1/3 cup caster sugar

  Pinch Coles sea salt

  2 large eggs

  2/3 cup Squeaky Gate extra virgin olive oil

  1 cup Jalna Vanilla or Honey Greek yoghurt, plus 1.5 cups drained overnight to serve

  1/3 cup milk

  1 Lemon

  1.5 cups blueberries

Method

• Preheat the oven to 180 degrees C. Combine the flour, baking powder, sugar, and a pinch of salt in a bowl and stir together.

  In a separate bowl, whisk together the eggs, oil, yoghurt, milk, zest, and juice of ½ lemon until well combined. Fold the wet ingredients into the flour mixture until you have a smooth batter. Gently fold through 1 cup of the blueberries.

  Spoon the batter into muffin cases then bake for 20-25 minutes, or until golden and cooked through. Remove from the oven and allow to cool completely.

  Spread the drained yoghurt onto the top of the muffins then scatter with the remaining ½ cup of berries and finish with more lemon zest.

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Fried Garlic and Ginger Noodles

Fried Garlic and Ginger Noodles

Recipe by Michael Weldon

Serves - 4
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Squeaky Gate olive oil

  1 pack Coles Asia thin egg noodles

  5 garlic cloves, chopped

  1 large thumb-sized piece of ginger, finely diced

  2 spring onions, some tops saved for garnish

  Coles sesame seed oil

  2 tbsp Coles soy sauce

  1 tbsp crispy chili oil

Method

• Heat a wok until it is smoking. Add the olive oil, then the chopped garlic and diced ginger. Cook until they begin to take on some colour. Add in the spring onions and noodles, tossing them through the oil and starting to fry the noodles.

  Add the soy sauce and crispy chili oil to the wok, and toss to coat the noodles.

  Serve the fried garlic and ginger noodles immediately, garnished with extra spring onion tops.

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My Daughter's Spring Rolls

My Daughter's Spring Rolls

Recipe by Louis Tikaram

Ingredients

• 2 L deep frying oil

  12 (25x25cm) large spring roll wrappers

Spring Roll Mix

• 200 g minced pork

  10 king prawns, peeled, veined, and chopped into 1/2 cm pieces

  2 cups grated carrot

  100 g garlic chives, cut into 2cm pieces

  6 shiitake mushrooms, thinly sliced

  2 green shallots, finely chopped

  2 cups rehydrated dried mung bean vermicelli

  2 eggs

  2 tbsp Coles oyster sauce

  1 tsp Coles sesame oil

  1/2 tsp Coles sea salt

  1/2 tsp sugar

  1/4 tsp Coles black pepper

Method

• Crack the eggs and separate one yolk into a small bowl. Beat the yolk and set it aside to use for wrapping the spring rolls. Add the remaining eggs to a large mixing bowl.

  In the large mixing bowl, add all the ingredients for the spring roll mix, including the minced pork, chopped prawns, grated carrot, garlic chives, shiitake mushrooms, green shallots, rehydrated mung bean vermicelli, oyster sauce, sesame oil, salt, sugar, and cracked black pepper. Mix well with your hands until all the ingredients are combined. Set aside.

  Place one spring roll wrapper on a clean and dry chopping board, with one of the four corners facing towards you to form a diamond shape.

  Put 3 tablespoons of the filling about 5cm above the bottom corner of the wrapper.

  Lift the bottom corner of the wrapper over the filling to wrap it, then roll it halfway up.

  Lightly press the ends of the filling on each side, then fold the left and right corners of the wrapper over the filling.

  Roll up the spring roll until only a small triangle/flap is left at the top. Brush a layer of egg yolk over the triangle, then roll again to seal it completely. Repeat to assemble all the spring rolls.

  Heat the oil for deep frying in a wok until it reaches 180°C.

  Carefully add the spring rolls to the hot oil and continue to stir gently to ensure even cooking. Fry until they become golden in colour.

  Transfer the cooked spring rolls to a plate lined with paper towels to absorb any excess oil.

  Serve the spring rolls and enjoy!

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Chilled Gazpacho With Avocado & Fried Tortillas

Chilled Gazpacho With Avocado & Fried Tortillas

Recipe by Courtney Roulston

Dietaries – Vegetarian
Serves – 2
Prep Time – 15 minutes
Cooking Time – 5 minutes

Ingredients

• 3 vine-ripened tomatoes, roughly chopped

  2 small Lebanese cucumbers, roughly chopped

  1 red capsicum, seeded, chopped

  ½ red onion, peeled, chopped

  1 small clove garlic or 1 tbsp Squeaky Gate garlic-infused extra virgin olive oil

  ¼ cup blanched almonds, toasted

  1/3 cup red wine vinegar

  1 tbsp Coles honey

  1/3 cup Squeaky Gate extra virgin olive oil, plus extra to cook tortillas

  Coles Sea salt

  Coles Black pepper

  1/3 cup basil leaves, plus extra to serve

  ½ ripe avocado to serve

  2 small flour tortillas, cut into rough strips

Method

• Place the tomatoes, cucumber, capsicum, onion, garlic, almonds, vinegar, honey, and olive oil into the jug of a high-speed blender then Season with sea salt flakes and pepper.

  Blend on a low-medium speed to start breaking everything up, then turn up the speed to high and blitz for 1 minute, or until the mixture is smooth and well combined. Taste for seasoning and adjust if required. You can strain the gazpacho for a silky smooth texture, or leave as is. Place into the fridge to chill while you prepare the tortillas.

  Heat 1cm of oil in the base of a small frying pan to 170 degrees C. Fry the tortilla strips for 1 minute, or until crispy and brown. Drain on kitchen paper.

  Pour the chilled soup into serving bowls. Cut the avocado into chunks and place into the soup. Garnish with fried tortillas, basil leaves, cracked pepper, and a drizzle of extra virgin olive oil.

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Camel By Campfire

Camel By Campfire

Recipe by Joachim Borenius

Ingredients

Yogurt Damper

• 1 cup Jalna Greek yogurt

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tsp oregano

• 1 tsp sea salt

• 2 cups self raising flour

• 2 tbp Squeaky Gate extra virgin olive oil

Lamb Shish

• 500 g Coarse & Fatty Lamb Mince

• 50 g brown onion

• 10 g garlic

• 5g baharat

• 30 ml mineral water

• 1 tsp bicarbonate of soda

• 2 tsp sea salt

• 1 tsp black pepper

Green Goddess

• ½ bunch coriander

• ½ bunch mint

• 100 g tahini

• 50 ml lime juice

• 20 g honey

• 10 g garlic

• 75 g ice cubes

• 75 g Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Tabbouleh

• 1 tomato

• 1/6 head red cabbage

• 1 small pomegranate

• ½ bunch Parsley

• 2 spring onions

• Squeaky Gate extra virgin olive oil

• Lemon juice

Method

• Mix the yogurt with the other ingredients in a bowl, but keep the flour aside. Add the flour little by little while working together to form a soft dough. Reserve some flour to roll out the dough. Let the dough rest for 15 minutes while preparing the shish. Portion the dough into small balls and roll them out nice and thin. Cook in a small pan over the fire.

  Mix all the ingredients for the lamb shish in a bowl until well combined. Shape the mixture into 70-gram balls and evenly place them onto shish skewers. Grill the skewers when ready and let them rest for a few minutes.

  Pick the herbs and blend them all in a blender until smooth. Emulsify the olive oil at the end. Season to taste with salt and pepper.

  Dice the tomato flesh, shred the cabbage, deseed the pomegranate, finely chop the parsley and its stems, and finely cut the spring onions. Mix all the ingredients together and dress lightly with lemon juice and olive oil.

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Sharing Steak Sanga

Sharing Steak Sanga

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 minutes
Cook Time - 20 minutes

Ingredients

• Squeaky Gate extra virgin olive oil

  3 onions, thinly sliced

  1 x 4-pack Coles thin-cut scotch fillets

  1 x Turkish bread loaf, cut in half and grilled on the cut side only

  2 tbsp Coles Dijon mustard

  2 tbsp Coles mayo

  2 cups baby lettuce

  3 tomatoes, sliced

  Grated Gruyere cheese

  Sea salt

  Coles black pepper

Method

• In a small frypan, slowly cook the onions until caramelized. Season with salt and keep warm.

  Heat a BBQ until smoking. Season the steak with salt and brush a bit of oil. Place it on the grill and cook for 1-1.5 minutes on each side. Then, remove it from the grill and let it rest for 1 minute.

  Cut the steak into bite-sized pieces.

  Spread the Turkish bread with mayo on the top cut side and mustard on the bottom. Lay the lettuce on the base, then add the tomato slices. Season with salt and pepper. Add the steak and top with grated Gruyere cheese. Finally, add the warm caramelized onions to melt the cheese. Place the top layer of bread.

  From here, you can cut the steak sandwich into whatever size pieces you like, whether it's finger sandwiches or halves if you're really hungry.

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Mr Chen’s Chicken Chow Mein

Mr Chen’s Chicken Chow Mein

Ingredients

• 1 piece chicken breast

For the sauce

• 2 tablespoons Mr Chen’s soy sauce

  1 tablespoon oyster sauce

  1 pinch cracked black pepper.

For the stir fry

• 1 packet of Mr Chen’s Thin egg noodles

  2 tablespoon canola oil

  2 green shallots chopped - white and green parts separated.

  2 cloves garlic, crushed.

  1 long red chilli, chopped.

  1 head Bok choy, sliced.

  ½ cup bean sprouts

Method

• Cut chicken breast into thin slices.

  Mix soy sauce, oyster sauce and black pepper. Set aside.

  Heat up a wok until very hot then add the oil, add the chicken slices. Fry until its just cooked and take out carefully.

  With the remaining oil in the wok add the garlic, fresh chilli, and the white part of the scallion until fragrant.

  In a boiling pot of water add the thin egg noodles, cook till tender, drain, and add to the wok.

  Toss the noodles for 1 minute then add the chicken back to the wok along with the Bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the sauce is evenly distributed, and the wok starts to sizzle again.

  Dish out into a large serving bowl and garnish with chopped green shallot.

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Oat Pizza With Tomato & Mozzarella

Oat Pizza With Tomato & Mozzarella

Recipe by Courtney Roulston

Dietaries – Vegetarian
Serves – makes 1 large pizza
Prep Time – 10 minutes
Cooking Time - 30 minutes

Ingredients

• 1 cup Red Tractor Oats

  ½ cup egg whites

  Coles Sea salt

  Coles Black pepper

  ½ tsp garlic powder

  ½ tsp Coles dried oregano

  2 tsp baking powder

  1 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

Method

• Preheat the oven to 200 degrees C. Place all the oat crust ingredients into a high-speed blender and blitz until smooth.

  Heat a large non-stick frying pan over medium heat then pour the oat mixture into the pan and shape into a circle around 7mm thick. Cook on a gentle heat for 4-5 minutes, or until the edges are starting to brown and the mixture looks set. Carefully flip over and cook for a further 2-3 minutes then transfer the pizza crust onto a lined oven tray.

  Mix together the crushed tomatoes with sugar, and a pinch of salt then spread out onto the pizza. Top with a few basil leaves then tear over the mozzarella.

  Bake in the oven for 10 minutes, or until the cheese is melting. Serve with extra fresh basil leaves scattered over the top and a drizzle of oil.

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Spicy Fragrant Eggplant

Spicy Fragrant Eggplant

Recipe by Louis Tikaram

Ingredients

• 2 eggplants, cut into large dice

  2 cups Squeaky Gate extra virgin olive oil

  4 garlic cloves, finely chopped

  6 long red chilies, deseeded and chopped

  3 tsp finely grated ginger

  100 ml chicken stock

  100 ml Shaoxing wine

  75 ml Chinkiang black vinegar

  30 g caster sugar

  2 tsp sea salt

  1 tbsp cornstarch

Method

• Heat the oil in a wok over medium-high heat. Add the eggplant in batches and deep-fry until golden and just tender. Drain well on absorbent paper, leaving 2 tablespoons of oil in the wok.

  Add the chili, garlic, and ginger to the wok, and stir-fry until fragrant.

  Return the fried eggplant to the wok. Add the chicken stock, Shaoxing wine, black vinegar, sugar, and salt. Reduce the heat to medium and simmer until the liquid is absorbed, about 8 minutes.

  In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the eggplant mixture and stir to thicken.

  Serve the spicy fragrant eggplant in a nice big bowl and garnish with chopped green shallots.

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Lemon Pasta (Pasta Al Limone)

Lemon Pasta (Pasta Al Limone)

Recipe by Courtney Roulston

Dietaries – Vegetarian, meat-free
Serves – 4
Prep Time – 5 minutes

Ingredients

• 350 g San Remo Spaghetti

  3 tbsp Squeaky Gate extra virgin olive oil

  2 cloves garlic, minced

  2 tbsp flat-leaf parsley, chopped

  Juice and zest of 1 large lemon

  30 g Parmesan cheese, freshly grated plus extra to serve

  Coles sea salt

  Coles black pepper

Method

• Cook the pasta in a pot of salted boiling water for 9 minutes, then drain and reserve ½ a cup of the cooking water.

  Heat the oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute before adding in the parsley, lemon zest, lemon juice, and a pinch of salt. Add the pasta water then bring up to a simmer. Stir through the cheese and cracked pepper until the sauce starts to thicken slightly.

  Add the pasta into the sauce and cook, tossing occasionally for 2 minutes, or until the sauce has emulsified and is coating the pasta.

  Place into serving bowls and grate over more lemon zest and Parmesan cheese.

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Cabbage Udon Noodles

Cabbage Udon Noodles

Recipe by Brent Draper
Serves - 2

Ingredients

• 400g Coles Udon noodles

  1 steak cabbage

  1/2 cup chopped kimchi

  1 tbs gochugang

  3 tbs unsalted butter

  1 cup Coles Liquid Salt Reduced Real Chicken Stock + 1/2 cup

  2 stalks spring onion (white and green parts)

  60g pancetta crumb

  2 egg yolks

  Coles black pepper

  Coles sea salt

Method

• Take cabbage steak and lightly oil, season with salt and pepper and place on a fry pan on medium heat. You want the cabbage to darken and slightly char without burning it. Keep a close eye on it.

  To make kimchi mix, place butter, gotcugang and chopped up kimchi into a small food processor and blitz together.

  Turn cabbage of steak onto the other side and pour in 1 cup chicken stock, and place fry pan lid on top. Turn the heat down to low-medium.

  Once cabbage is soft and cooked through, take it out of the frying pan and reserve for later.

  Finely dice spring onion (white parts only), and place into the frying pan on medium heat.

  Place in 1/2 cup chicken stock and place in udon noodles.

  Loosen udon noodles and add kimchi butter, keep stirring.

  In a small pan, place in pancetta crumb and cook until slightly crispy.

  Chop cabbage up into large chunks and add it to the udon noodles.

  To serve, place cabbage and noodles into a bowl, top with the chopped green part of the spring onion, pancetta crumb and an egg yolk. Season with salt and pepper.

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Carrot Cake Oat Biscuits

Carrot Cake Oat Biscuits

Recipe by Courtney Roulston

Serves – 12-14 biscuits
Prep Time – 10 minutes, plus soaking time
Cooking Time – 15 minutes

Ingredients

• ¾ cup grated carrot (peeled first)

  1 cup Red Tractor instant oats

  ¾ cup wholemeal flour

  1/3 cup walnuts, chopped

  2 tsp baking powder

  1 heaped tsp Coles ground cinnamon

  Pinch of Coles sea salt

  60 g butter, melted

  1 large egg, room temperature

  1 tsp vanilla bean

  ½ cup maple syrup or honey

Method

• In a large mixing bowl, combine the oats, flour, walnuts, baking powder, cinnamon, and salt.

• In a separate jug, whisk the butter, egg, vanilla, and maple syrup then pour into the oat mixture. Stir until you have a thick batter then fold through the carrots until combined. Place the mixture into the refrigerator for 1 hour to chill.

• Drop 12-14 tablespoon-sized amounts of the biscuit mixture onto 2 lined oven trays and flatten slightly with the back of a spoon as they don't flatten much during baking.

• Bake for 15 minutes, or until golden and fragrant. Remove from the oven and allow to cool on the tray for 15 minutes before serving.

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Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Ingredients

• 4 medium sized carrots

  4 tablespoons EVOO

  1 cup Greek yoghurt

  1 tablespoon ground cumin

  1 pinch salt

  1/2 cup whole roasted almonds

  1 tablespoon local honey

Method

• Peel and cut carrots into small diagonal slices.

  In a non-stick frypan heat the olive oil and start to cook the carrots stirring and tossing to cook evenly, turn down the heat and continue to cook till tender and caramelized.

  While the carrots are cooking combine the yoghurt, cumin and salt then stir till well

  combined.

  On a chopping board slice the almonds to create a crunchy garnish for the carrots.

  Check the carrots, if they are almost tender turn up the heat, add a tablespoon of honey and give them a good toss to finish off.

  On a medium sized serving plate add a good dollop of spiced yoghurt then top with the carrots and almond crunch.

  Serve immediately.

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Baked Beans with Ham Sauce

Baked Beans with Ham Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20-25 mins

Ingredients

• 1 onion, diced

  2 celery sticks, diced

  2 carrots, diced

  2 garlic cloves, diced

  1 tbsp fennel seeds

  1 tbsp smoked paprika

  1 tbsp Coles cumin

  1 tbsp Coles coriander powder

  1 tbsp Coles garlic powder

  250g ham, diced

  ½ cup Coles BBQ sauce

  1 L bottle tomato passata

  2 cans white beans

  2 cans chickpeas

  Sea salt

  Pinch of Coles black pepper

  Squeaky Gate extra virgin olive oil

Method

• In a large saucepan, fry off the onion, carrot, and celery in olive oil until they begin to soften. Add in the garlic, fennel seeds, smoked paprika, cumin, coriander powder, and garlic powder. Toast them off for a minute or so, then add in the diced ham and cook for a further minute.

  Add in the BBQ sauce and tomato passata, along with half a jar of water. Bring the mixture to a boil and then add in the white beans and chickpeas. Cook until the sauce thickens and the beans absorb the flavours.

  Season the beans to taste with salt and pepper.

  Serve the baked beans with ham sauce in the same way you would serve canned baked beans. Enjoy on toast, with a poached egg, or in a toasted sandwich.

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Chicken & Sesame Caesar Salad

Chicken & Sesame Caesar Salad

Recipe by Louis Tikaram

Ingredients

• 1 chicken breast

  2 anchovy fillets, chopped

  1 small garlic clove, chopped

  1 lemon

  3 tbsp Coles tahini

  2 tsp Dijon mustard

  3 tbsp Squeaky Gate extra virgin olive oil

  3 tbsp finely grated parmesan, plus more for serving

  1 pinch Coles sea salt

  1 pinch black pepper

  4 heads of Little Gem lettuce

  1 Asian pear, thinly sliced

  1 tsp toasted sesame seeds

Method

• Put the chicken breast into a saucepan. Add enough water to cover the meat.

  Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid. Let it cook for 10 minutes. Then turn off the heat and let it sit covered for a further 3 minutes.

  Take out the chicken and transfer it to a plate to cool down. Once cool enough to handle, shred the chicken.

  Finely chop the anchovies and garlic on a cutting board. Then, using the side of a chef's knife, mash them together until a smooth paste forms.

  Transfer the paste to a large bowl and squeeze in the juice from 1 lemon. Whisk in tahini, mustard, and 2 tbsp of water. Gradually whisk in the olive oil until the dressing is thick and glossy.

  Whisk in 3 tbsp of Parmesan and season with salt and pepper.

  Add the shredded chicken and lettuce (tearing any large leaves) to the bowl with the dressing, along with pear slices. Toss until the leaves are coated.

  Transfer the salad to a platter and top with more parmesan and sesame seeds.

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