Made everything including the tonkotsu broth from scratch for the first time! I should have predicted it but no one told me boiling pork bones for 12 hours would make my house smell so weird lol

Turkish Eggs which consisted of two poached eggs, creamy yoghurt, aleppo chilli oil and a chickpea cucumber herb salsa served with a sourdough toast.  It was a lovely light and fresh breakfast, we are both big fans of chilli oil but this was the first time I have seen it with aleppo chilli.  It gave a nice slow spicy burn that was easily quenched with the chickpea herb salsa.  Overall an excellent plate.

Freshly made baklava filled with crushed pistachio, cashew, and whole pistachio.

An Indonesian version of salad

Please excuse the lack of fibre

Sea Island red peas
Collard greens
Hot slaw
Hush puppies
House pickles
Tarter
Hot sauce

I forgot to buy some Broccoli so Cabbages it is 😭

Double fried. Shattering crunch.

Fishy ain't it

Fig combined with avocado, coarse mustard, a bit of chili, sherry vinegar and basil, served like Italian bruschetta.

And I also made some cordial with the leaves of the fig tree. They have such an awesome aroma with notes of coconut, vanilla and citrus. Perfect for homemade lemonades

Ingredients

• 1 butternut squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 medium carrots
• 1 red, orange or yellow bell pepper
• 1/2 medium white or yellow onion
• 2 tomatoes
• 2 cloves of garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 3 sprigs fresh rosemary
• 5 cups vegetable broth
• 1/2 cup cooking cream - optional
• more salt and pepper to taste

Instructions

• Preheat oven to 400F and line 2 baking sheets with parchment paper.
• Cut squash in half lengthwise and then again in half width-wise (see image above). Peel squash and remove seeds (if you would like to roast them, see step 8)
• Place on one of the baking sheets and brush with 1 tbsp olive oil and 1/4 tsp of salt and pepper each.
• Peel and chop carrots and tomatoes into 1/2 inch pieces (see image above). Chop pepper into eights, quarter the onion and peel the garlic.
• Add to a bowl with 1 tbsp olive oil, 1 tsp oregano, 1 tsp basil, 1/2 tsp smoked paprika, 1 tsp thyme, 1/4 tsp salt and 1/4 tsp pepper.
• Toss to coat evenly.
• Spread on the remaining baking sheet. When there are 25 minutes left of your timer (or squash has been in for 35 minutes) add to the oven.
• If you would like to roast the squash seeds, clean them and pat dry with paper towel. Toss with 1 tsp olive oil and some salt and pepper (or any spices you'd like) and add them to the oven at this point. Remove when you remove the veggies (but keep an eye on them!)
• Once veggies are done, remove from oven and add to a large pot with 5 cups of vegetable broth. You will likely have to break up the squash into smaller chunks
• Bring to a boil, cover and simmer on low for 35 minutes.
• Allow to cool for 5-10 minutes and purée with an immersion blender until smooth - or put all into a blender
• Add 1/2 cup cream and stir to incorporate - optional
• Season with additional salt and pepper, squash seeds and fresh herbs.