Recipes

Instructions

• Step 1

  Baked Potato
  Preheat the oven to 180°C (350°F)

• Step 2

  Gently wash the potato in cold, running water, being careful not to damage the skin as so many good nutrients live directly underneath. Make sure to remove any sprouts or dark spots.

• Step 3

  Pierce the potato a few times with a fork and bake directly on the oven rack for 1–11/2 hours, or until soft.

• Step 4

  Remove from the oven, slice the potato in half and top with one of the following sauces.
  
  
  Accidental favourite
  This dressing can be cooked or served raw, blended or left chunky – whatever you please; it’s very versatile! With warm, tropical flavours, it can be used in so many ways: spooned over a bowl of steamed rice, tossed with roasted veggies or blended with roasted potatoes to create a thick soup, sauce or a puréed veggie side dish. Makes 500 ml (17 fl oz/2 cups)

• Step 5

  Preheat the oven to 180°C (350°F)

• Step 6

  Snip the top off the garlic head to expose the cloves, then rinse well.

• Step 7

  Dice the tomatoes, apple and onion.

• Step 8

  Combine the ginger, head of garlic, apple, tomato and onion in a casserole dish with a splash of water. Bake for about 25 minutes, or until tender. Remove from the oven and leave to cool a little.

• Step 9

  Transfer to a blender, add the apple-cider vinegar, orange zest and juice and avocado and maple syrup (if using). Blend to a smooth purée.

• Step 10

  Add the coriander, if using, then pulse a couple of times until just incorporated, or blitz if you want a salsa verde-like dressing.
  
  Notes:
  If you’re short on time, skip cooking the vegetables and create a raw dressing instead. Just finely dice all of your ingredients and combine in a blender, or just add to a jar and shake well.
  Serve this dressing over roasted sweet potatoes, parsnips or yams, or use it as a garnish for puréed pumpkin (squash).
  
  
  Tango salsa
  This chunky dressing will get you dancing across the kitchen floor; the flavours sing! Pair this salsa with linseed (flaxseed) crackers or kale chips, eat it straight from the bowl like a chopped salad, or try it as a topping for baked potatoes. Makes 500 ml (17 fl oz/2 cups)

• Step 11

  Combine the tomato, coriander, garlic and lime juice in a large jar. Add the apple-cider vinegar and maple syrup and avocado, if using

• Step 12

  Screw the lid on tight and shake vigorously until nicely blended. If you want a smoother dressing, combine all the ingredients in a blender and blitz until smooth.
  
  Notes:
  If you like tropical flavours, add some chopped mango or pineapple. For an Italian-inspired dressing, replace the coriander with basil, similar to a Caprese salad. Or, alternatively, add some diced capsicums (bell peppers) and red onion for extra crunch.
  
  
  Shaken, not stirred
  A simple shaken dressing, delicious drizzled on a baked, mashed or steamed potato, or any type of hot or cold vegetable dish. Makes 400 ml (131/2 fl oz)

• Step 13

  Combine all of your ingredients in a jar, screw the lid on tight and shake vigorously until blended. (Be sure to murmur ‘shaken, not stirred’ just like Bond, James Bond. Applying to join the British Secret Service is not required…)
  
  Notes:
  For extra crunch, add some chopped red capsicum (bell pepper).
  This dressing is great served on julienned vegetables or in lettuce cups.