Ingredients

Ground almonds x 160g

Shredded fresh coconut x 40g

Free range egg whites x 2

Caster sugar x 200g

Cardamom seeds finely ground x 1/2 teaspoon

Whole blanched almonds (1 for each macaroon)

Coconut water to dampen hands

Pre heat your oven to 200oC

Prepare a non stick baking tray or alternatively use a silicone mat or siliconised baking parchment (as opposed to baking paper to which the macaroons will stick leaving a crumbly, sticky mess of a macaroon)In a bowl, mix together the almonds, shredded coconut (use a hand zester or grater to shred the coconut flesh) sugar and cardamom seeds. Add in the egg white and mix until well incorporated. The mixture will come together into a fairly moist yet firm ball which should hold its shape. You may need to add a little more ground almond or egg white to get the right consistency(this requires  a mixture of feel and experience, this isn’t machine made food you know, the more you experiment the better you will be able to judge!)Dampen your hands with the coconut water and take a dessert spoon size piece of the mixture into the palm of your hand. With your other hand roll into a ball and place onto the baking tray leaving about an inch and a half between each macaroon on the tray. Place a blanched almond on top of each macaroon and press down gently to flatten slightly.Place into the oven for approx 10-12 mins until they turn a pale golden colour. Check one by carefully lifting a macaroon. The underside should be a darker golden brown colour throughout. Leave to cool for a couple of minutes to allow hardening (they will be quite fragile while still hot from the oven and you don’t want to squash your lovely macaroons now do you?) before removing from the tray onto a cooling rack. When the macaroons cool, they should be hard on the outside with a wonderfully chewy and moist centre.

Remember, cooking is an art, not an exact science. Immerse yourself in the experience, nurture your instincts, learn from the food and you can end up with food that you love to eat.

Below is a recipe for a celeriac and walnut “slaw” which is a slightly wintery salad perfect for that transition period into spring.

 Ingredients;

1 celeriac

A handful of walnuts (broken ones are fine)

2 carrots

A handful of chopped parsley (if its survived the winter!)

1 tsp toasted fennel seeds

1 lemon

2 tablespoons of extra virgin olive oil

Salt and pepper to taste

Using a cooks knife and taking great care, trim the skin from the celeriac (it can be quite thick in places so you may need to take a fair bit off) to expose the milky white flesh. Grate the celeriac and carrots into a large bowl, add in the rest and mix together. Season to taste. Simple yet incredibly tasty.

I recently created this dish for a client of mine who is mad about anything pumpkiny! Pumpkins are still in season, but not for long, so get in quick to get the most flavour. This recipe is perfect for a cold winter’s day.

A member of the squash family and related to cucumbers, the pumpkin is actually a fruit. Cultivated by Native American Indians, its flesh was dried and used to weave mats among other things. The pumpkin is perhaps most widely known for its use in Jack-o’-lanterns, but it is also a versatile and tasty ingredient in the kitchen for dishes both savoury and sweet.

1 medium onion, finely diced

1 clove of garlic

1 teaspoon of cumin

1 teaspoon of ground coriander

1 teaspoon of paprika

1 kg of peeled and chopped pumpkin

¼ cup of chopped fresh coriander

2 cans of coconut cream

¼ cup of roasted cashew nuts

Gently fry the onions until tender then add the chopped garlic and spices and fry for a couple of minutes. Add the pumpkin and enough water to just cover the pumpkin, and simmer until pumpkin is tender. Blend with a hand mixer, and add the coconut cream, roasted cashew nuts and coriander, bring up to a simmer, remove from heat, season and serve.