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      Popular recipes

      Asian caramel pork with green beansAsian caramel pork with green beans10g garlic Asian caramel pork spice mix 2 tablespoons fish sauce 2 tablespoons kecap manis 400g skinless pork belly 200g jasmine rice 200g green beans 1 long red chilli 10g Thai basil salt and pepper 2 tablespoons sugar 2 teaspoons peanut or vegetable oil Mushroom korma curryMushroom korma curry1 tablespoon ghee or vegetable oil 1 brown onion, finely chopped 3 teaspoons garam masala 400g button mushrooms, trimmed ⅔ cup korma curry paste ½ small (about 350g) cauliflower, trimmed, chopped 1 small (about 400g) orange sweet potato, peeled, chopped 2 cups vegetable stock 400ml can coconut milk 125g green beans, trimmed, cut in half roasted cashews, fresh coriander leaves and steamed basmati rice, to serve Tess Masters' gluten-free raw chocolate-orange torteTess Masters' gluten-free raw chocolate-orange torte

      Crust

      1 cup (160g) raw whole almonds ½ cup (80g) firmly packed, chopped pitted dates, plus more as needed ¼ cup (18g) cacao powder or unsweetened cocoa powder

      Filling

      1 cup (240ml) coconut oil in liquid form 1 cup (240ml) freshly squeezed orange juice ½ cup (180ml) raw agave nectar (or stevia) ½ cup (35g) cacao powder or unsweetened cocoa powder 3 cups (420g) raw unsalted cashews, soaked ¼ teaspoon of orange extract pinch natural salt 1 teaspoon finely grated orange zest shaved vegan chocolate, to garnish (optional) finely grated orange zest, to garnish (optional)
      Slow cooker lamb shanksSlow cooker lamb shanks2 tablespoons olive oil 4 (1kg) French-trimmed lamb shanks 1/2 cup (75g) plain flour 2 medium (300g) brown onions, chopped 2 medium (240g) carrots, chopped 4 cloves garlic, crushed 2 tablespoons tomato paste 1 cup (250ml) red wine 2 cups (500ml) salt-reduced beef stock 2 x 400g cans chopped tomatoes 2 tablespoons sugar 1 bouquet garni (see Julie's Notes)
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