Ingredients:

Base for All Three Hummus Flavours

• 2 (15 oz) cans chickpeas, drained and rinsed
• ½ cup tahini
• 3 cloves garlic
• 3 tbsp lemon juice (freshly squeezed)
• 3–6 tbsp ice-cold water (as needed for blending)
• 3 tbsp olive oil

Serve With

• Warm pita bread
• Toasted sourdough slices
• Fresh cucumber spears
• Baby carrots
• Snap peas
• Salt, to taste

Method:

Divide this base evenly into three portions after blending.

Pink Beetroot Hummus

• ½ cup cooked beetroot (roasted or steamed, chopped)
• 1 tbsp extra lemon juice (optional, for brightness)

Instructions:

1. Add one portion of the hummus base into your mini food processor.
2. Add beetroot and blend until silky smooth.
3. Adjust salt and lemon to taste.

Green Spinach Hummus

• 1 packed cup fresh spinach
• 1 tbsp olive oil

Instructions:

1. Blend spinach first in the mini food processor until finely chopped.
2. Add one portion of hummus base and olive oil.
3. Blend until smooth and vibrant green.

Golden Turmeric Hummus

• 1 tsp ground turmeric
• ½ tsp ground cumin
• Pinch black pepper

Instructions:

1. Add turmeric, cumin, and black pepper to the final portion of hummus base.
2. Blend until smooth and golden.
3. Adjust seasoning as needed.

To Assemble the Platter

1. Spoon each hummus flavour side-by-side onto a large serving platter in rainbow order: pink, green, yellow.
2. Use the back of a spoon to create swirls and texture.
3. Top with thinly sliced pickled radish.
4. Sprinkle generously with fresh dill for a soft spring finish.
5. Drizzle lightly with olive oil.

Ingredients:

Turmeric Hummus (Yellow Petals)

• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup tahini
• 1 clove garlic
• 2 tbsp lemon juice
• 2–3 tbsp olive oil
• 2–4 tbsp ice-cold water
• 1 tsp ground turmeric
• ½ tsp ground cumin
• Pinch black pepper
• Salt, to taste

Beet Hummus (Pink Petals)

• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup tahini
• 1 clove garlic
• 2 tbsp lemon juice
• 2–3 tbsp olive oil
• 2–4 tbsp ice-cold water
• ½ cup cooked beetroot (roasted or steamed, chopped)
• Salt, to taste

For the Centre & Serving

• 2–3 tbsp sesame seeds
• Warm pita bread, sliced
• Crusty sourdough or flatbread

Method:

Make the Turmeric Hummus 

In a food processor, blend chickpeas, tahini, garlic, lemon juice, olive oil, turmeric, cumin, black pepper, and salt.  Add ice-cold water gradually and blend until silky smooth. 

Transfer to a bowl and set aside.

Make the Beet Hummus

Blend chickpeas, tahini, garlic, lemon juice, olive oil, beetroot, and salt until smooth and creamy. Add cold water as needed for a velvety texture.

Assemble the Flower Board

1. Spoon alternating dollops of turmeric and beet hummus around the outer edge of a large round plate.
2. Using a butter knife, gently drag each dollop inward to create petal shapes.
3. Continue layering inward, changing colour as you go, forming tighter petals as you reach the centre.
4. Once the petals meet in the middle, sprinkle sesame seeds generously in a small circle to represent the centre of the flower.
5. Drizzle lightly with olive oil for shine.

Ingredients:

• 4 lamb loin chops (about 2.5–3 cm thick)
• 1 tbsp olive oil
• 2 tsp Dijon mustard
• 2 garlic cloves, finely minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• ½ tsp sea salt
• ½ tsp black pepper
• Spring Vegetable Medley
• 1 cup asparagus, cut into 3 cm pieces
• 1 cup peas (fresh or thawed)
• 1 cup courgette slices
• 1 tbsp olive oil

Method:

1. Prep the lamb: Pat dry. Mix olive oil, mustard, garlic, rosemary, thyme, salt, and pepper. Rub all over the chops.
2. Preheat the air fryer: 200°C for 3 minutes.
3. Cook the lamb: Place chops in a single layer. Air‑fry 8–10 minutes, flipping halfway, until golden and 55–60°C internal for medium‑rare.
4. Cook the vegetables: Toss veg with oil, salt, and pepper. Air‑fry 6–7 minutes at 190°C, shaking once.
5. Finish: Rest lamb 3 minutes.

Ingredients:

• Salmon
• 2 salmon fillets (150–180 g each)
• 1 tsp olive oil
• ½ tsp salt
• ½ tsp pepper
• ½ tsp smoked paprika or lemon pepper
• Spring Salsa
• ½ cup diced cucumber
• ¼ cup thinly sliced radish
• ¼ cup pea shoots, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Pinch of salt

Method:

1. Prep the salmon: Pat dry. Rub with oil, salt, pepper, and paprika.
2. Preheat air fryer: 200°C.
3. Cook: Place fillets skin‑side down. Air‑fry 7–9 minutes, depending on thickness, until the top is lightly crisp and flakes easily.
4. Make the salsa: Toss cucumber, radish, pea shoots, lemon juice, oil, and salt.
5. Serve: Spoon salsa over warm salmon.

Ingredients:

• 10 chicken thighs (skin on, bone in recommended)
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion salt
• ½ teaspoon black pepper
• Juice of 1 fresh lemon
• 1 lemon, sliced into wedges

Method:

1. Marinate the Chicken
2. In a large bowl, add the chicken thighs. season generously with paprika, salt, onion salt, and black pepper. Squeeze over the fresh lemon juice and massage everything into the chicken until well coated.
3. Allow to marinate for at least 20–30 minutes (longer if you have time for deeper flavour).
4. Prepare the Air Fryer
5. Preheat your air fryer to 180°C.
6. Place the marinated chicken thighs into the basket in a single layer.
7. Add Lemon for Infusion
8. Wedge slices of fresh lemon between the chicken pieces. As they cook, the lemon will gently steam and infuse the meat with bright citrus flavour.
9. Cook
10. Air fry at 180°C for 30 minutes, or until the chicken is golden, crispy on the outside, and cooked through (internal temperature should reach 75°C).
11. Use the Natural Juices
12. Carefully remove the chicken and place on a serving plate. In the air fryer basket, you’ll find delicious natural juices from the chicken.
13. Using a spoon or brush, lightly paint these juices over the chicken thighs before serving — this acts as a natural gravy and keeps the meat extra juicy.

Ingredients:

Oaty Base

• 120 g rolled oats
• 50 g butter, melted
• 1 tbsp sugar (optional)
• Pinch of salt (optional but recommended)

Cheesecake Filling

• 200 g cream cheese (room temperature)
• 150 ml double cream
• 60 g icing sugar
• 1 tsp vanilla extract

Decoration

• Mini chocolate eggs
• Sprinkles or pastel sugar pearls

Method:

Make the Oaty Base

1. Add the rolled oats to a food processor.
2. Pulse until you get coarse, crumb-like oats (not powder).
3. Pour in the melted butter, sugar, and pinch of salt.
4. Pulse again until the mixture resembles buttery damp sand.
5. Spoon into each jar and press down gently with the back of a spoon.
6. Chill in the fridge for 10 minutes while making the filling.

Make the Cheesecake Filling

1. Fit the whisk/whip disk to your food processor.
2. Add cream cheese, double cream, icing sugar and vanilla.
3. Whip for 30–60 seconds until smooth, thick, and fluffy.

Assemble the Jars

1. Spoon or pipe cheesecake mixture over the chilled oat base.
2. Smooth tops with a spoon or palette knife.
3. Chill for at least 1 hour to set.

Just before serving, add:

• Mini chocolate eggs
• Colourful sprinkles
• Optional crushed eggs for crunch

Ingredients:

• Ingredients for 4 small jars
• 200 ml double cream
• 150 g cream cheese (full-fat for best texture),
• 2 tbsp icing sugar
• 1 tsp vanilla extract, 4–6 crushed meringue nests
• 4 tbsp strawberry jam
• 150 g fresh strawberry (optional but highly recommended)

Method:

Step 1: Make the Cheesecake Cream

1. Add cream cheese, icing sugar, and vanilla to the food processor.
2. Blend briefly until smooth and creamy.
3. Pour in the double cream and process for 20–40 seconds until soft, thick peaks form.
4. Stop and check often you want silky cheesecake texture, not stiff butter.

Texture goal: thick, spoonable, slightly tangy cheesecake mousse.

Step 2: Make the Jammy Strawberry Layer

1. Put the strawberry jam in a bowl and stir to loosen.

Step 3: Layer the Jars (for pretty stripes)

Layer like this:

1. 1 tbsp jam mixture
2. Spoon of cheesecake cream
3. Crushed meringue
4. More cheesecake cream
5. Jam again

Repeat if jars are tall.

Finish with:

• Swirl of cheesecake cream
• Crushed meringue sprinkle
• Jam drizzle
• Fresh strawberry on top