Ingredients:

• Five or six large carrots (about 500g), peeled and sliced.
• Six cloves of garlic, unpeeled.
• 2 tbsp extra virgin olive oil.
• 2 tsp ground cumin.
• Zest and juice of one lemon.
• 1 tsp Hand Smoked Manuka. 
• 2 tbsp smooth peanut butter.
• 125ml Oat Milk (or other similar)
• 1 tsp Oak Smoked Paprika, plus a sprinkle more to serve.

 

Method:

 

1. Pre-heat oven to 225°c.
2. Add sliced carrots, olive oil, Hand Smoked Manuka, half ground cumin and half Oak Smoked Paprika, and mix through.
   
3. Roast in the oven until tender and browned (about 30 minutes).
4. Remove from oven and allow to cool for 20 minutes or so. Squeeze garlic from skins into carrots. (discard skins)
   
5. In a food processor, blend the carrot and garlic mix. Add peanut butter, remaining cumin, paprika, lemon zest and juice, oat milk and process until smooth.
   
   
6. Serve with a drizzle of extra virgin olive oil and a sprinkling of Oak Smoked Paprika.
   

 

Serves 4-6 (as a side dish)

Ingredients:

• 200g Dried split peas (washed and soaked overnight in cold water)
• 50g Butter
• 1 tablespoon Hand Smoked Manuka Salt & Spice
• Fresh Mint (roughly chopped)

Method:

1. In fresh water bring the split peas to the boil. Simmer for about 20 minutes until tender.
   
2. Drain peas.
   
3. In a frying pan melt the butter with a splash of olive oil, throw in the split peas. Toss or stir to coat with the butter.
   
4. Sprinkle in the Hand Smoked Manuka stir and ‘roast’ in the pan for a few minutes.
   
5. Remove from heat and toss through the chopped mint, add a squeeze of lemon to serve. (optional)
   

 

Chefs Tip! Try stirring through some sliced smoked salmon and feta cheese.

 

Ingredients:

• 3 or 4 whole beetroot, washed
• Splash of Olive oil
• Pinch of table salt
• 1-2 tablespoons of Hand Smoked Manuka Salt & Spice
• 1 Onion, sliced

Method:

1. Boil the whole beetroot with a pinch of table salt for around 30-45 minute until tender (time depends on the size of your beetroot)
   
2. Preheat your oven to 220 degrees C.
3. Drain and wash beetroot under cold water for a minute or so until cool enough to handle.
4. ‘Peel’ the beetroot. (the skin should easily come off, rub with fingers and thumbs)
5. Top and tail the beetroot and cut into wedges.
   
   
6. On a baking tray or cast iron oven proof dish place the beetroot wedges, sliced onion, Hand Smoked Manuka and a good splash of olive oil. Mix up well to coat the beetroot.
   
7. Bake in preheated oven for 20 minutes or so.
8. Serve straight from the oven and finish with a squeeze of fresh orange or lemon.
   

Serves 4-6

Ingredients:

• One medium sized onion, sliced
• Two stalks of celery, diced
• Two carrots, peeled and diced
• One leek, washed and sliced
• 800grams pumpkin, peeled and diced
• Two and half tbsp Hand Smoked Manuka
• 400g Tinned chopped tomatoes
• 1 ‘thumb’ of ginger root, grated or finely chopped (or one heaped teaspoon ground ginger)
• 1/3 cup Pearl barley
• 1/3 cup Green split peas
• 1/3 cup brown lentils
• One tsp dried thyme
• Two bay leaves (fresh or dried)
• 50 grams Frozen Peas
• Two litres of water

Method:

Note: We used Sunbeams ‘Sear and Slow’ to sauté the onion and vegetables in the slow cooker at stage one below, however, if you are using a traditional slow cooker, sauté the vegetables and onion in a frying pan then add to your slow cooker. This step is not essential however will result in a superior result.

 

1. Sauté onion, carrot, celery and leek. Add to slow cooker.
2. Stir in the Hand Smoked Manuka and add the pearl barley, split peas and lentils. Stir in the dried thyme.
   
   
   
3. Add the chopped tomatoes and diced pumpkin, followed by the grated ginger, bay leaves and water.
   
   
   
   
   
4. Heat in slow cooker for six hours on low or four hours on high (add frozen peas thirty minutes before cook time is up and stir in well)
   
   (note: cook times may vary depending on your slow cooker)

Serves 4

Indredients:

• 500g Yellow Split Peas, thoroughly washed
• ½ Bunch Silver Beet, shredded and washed
• One Hammerhead Go Gourmet India
• Two Carrots, diced
• One onion, sliced
• 800g Tinned Chopped Tomatoes
• 300ml Cold water

Method:

1. Add the slice onion, diced carrot and washed split peas to your slow cooker.
2. Add your Hammerhead Go Gourmet India and mix up.
3. Cover with the chopped tomatoes and water.
4. Cook on for 7-8 hours on low
5. About one hour before cook time is up, stir in the shredded silver beet (If looking a little dry, a splash of boiling water can be added at this point. Cook for the remaining time.
6. Remove cinnamon quill and whole chilli and serve with plain rice, Pilaf Rice or Coconut Rice.