Cauliflower mac 'n' cheese

Ingredients:

• 200g (1 1/3 cups) dried macaroni pasta, plain or wholemeal
• 400g cauliflower, cut into small florets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain flour
• 500ml (2 cups) reduced-fat milk
• 40g (1/2 cup) Parmesan, finely grated
• 35g (1/3 cup) low-fat vintage cheddar, coarsely grated
• 80g (1/2 cup) frozen peas
• 1/2 bunch fresh continental parsley, finely chopped
• 2 teaspoons wholegrain or Dijon mustard
• 2 small garlic cloves, crushed
• 60g fresh wholemeal breadcrumbs

Method:

1. Preheat oven to 180C/160C fan forced. Cook the pasta in a saucepan of boiling salted water, following packet directions, adding the cauliflower for the last 4 minutes of cooking time, until al dente. Drain and transfer to a large bowl.
2. Heat 1 1/2 tbs of the oil in a saucepan over low heat. Add the flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth. Bring to the boil, stirring constantly. Reduce heat to low. Cook, stirring constantly, for 4-5 minutes or until the sauce thickens. Reserve 1 tbs of parmesan. Stir in the remaining parmesan. Stir in the cheddar, peas, parsley, mustard and garlic. Season with pepper. Stir sauce through pasta mixture. Divide mixture among four 375ml (1 1⁄2 cup) ovenproof dishes.
3. Combine the breadcrumbs, remaining oil and reserved parmesan in a bowl. Scatter over the dish. Bake for 15-20 minutes or until top is golden and crisp. 

Chicken and Turmeric Soup

Ingredients:

• 1.5kg organic chicken
• 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
• 5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
• 1 teaspoon white peppercorns
• 1 tablespoon coconut oil or olive oil
• 1 long fresh red chilli, finely chopped
• 2 teaspoons turmeric
• 270ml can coconut milk
• 200g pkt fresh sweet potato zoodles (see notes)
• 1-2 tablespoons tamari, to taste
• 1 lime, juiced, plus wedges, extra, to serve
• Fresh coriander sprigs, to serve

Method:

• Place the chicken in a stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, skimming and discarding any fat that comes to the surface. Reduce heat to low. Add the garlic, ginger and peppercorns. Simmer, skimming occasionally, for 1½ hours or until the chicken is very tender. Transfer chicken to a plate and set aside to cool. Coarsely shred the meat and discard the skin and bones. Strain the chicken stock, discarding the solids and reserving the liquid.

• Heat the coconut oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the reserved chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly. Add the zoodles and shredded chicken and simmer for 5 minutes or until zoodles are tender. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges.

If you’re time-poor, use ready-made chicken stock. You will need 1.125L (5 cups).

You can purchase packets of spiralised sweet potato at specialty grocers. If you can’t find them, use a spiraliser to cut 200g peeled, sweet potato into noodles. Alternatively, peel the sweet potato into ribbons, then use a knife to cut each piece of sweet potato into thin strips.