olive oil
250g Israeli couscous

1/2 an onion, peeled and diced

1 small garlic clove, minced

2 cups stock (vegetable, chicken, beef, your choice)
1 cauliflower cut into florets
2 tablespoons za’atar
300g of greens (I use spinach and baby kale)
2 tablespoons pumpkin seeds, toasted

2 tablespoons sunflower seeds, toasted
2 tablespoons parsley, chopped


Preheat oven to 160c

1. Combine cauliflower florets, a good drizzle of olive oil, za’atar, salt & pepper in a bowl. Spread on a baking tray covered in baking paper and roast for 35 minutes.
2. Heat 1 tablespoon of olive oil in a saucepan over medium heat and add couscous., onion, and garlic.Stir to toast for a minute or two. Add two cups of boiling water and stock. Stir with a fork. Leave to absorb, with a lid on, for 45 minutes (until tender).
3. Meanwhile, sauté shredded greens in a little olive oil, season to taste and set aside.
4. Toast seeds in a dry frying pan until golden.
5. Combine cauliflower, couscous, HALF the seeds, and greens on a platter. Top with the remaining seeds.


2 packets of egg wonton wrappers
2.5 cups of pumpkin. Peeled and diced and roasted
6 large basil leaves finely shredded
3 tablespoons of toasted pine nuts
150g ricotta
50g crumbled feta
A pinch of finely chopped lemon zest
A pinch of nutmeg
Salt and pepper

Mix gently together with a fork
1 teaspoon of filling per wrapper
For folding instructions see my earlier posts
Place gently into salted boiling water
They will rise to the surface, cook for a further 2 minutes


Serve with browned butter, lemon juice, pine nuts, basil, good parmesan


Northern Git

757 High Street. Thornbury.

What a fabulous way to spend a Sunday afternoon. A 4 hour lunch with 4 gentlemen,  eating our way through most of the menu… And ALL the desserts.

A funky venue with Banksy-esque graffiti on the walls, friendly staff who understood the menu, and a fabulous array of eatables.

Not pictured – so hungry and excited, we dove straight in!
Eggplant wedges with Cumin, smoked paprika, tomato relish. Great with a squeeze of fresh lemon.

Artichoke croquettes, olive, gorgonzola. A taste sensation!

Git’s Meat plate –
Duck liver parfait
Red onion jam
Potted beef
Calabrase salami
balsamic shallots
Tete fromage
Rabbit rillette
House pickles


Salad of the day. Frekke, cucumber, fennel, pomegranate.


Hash tag fries. Spiced duck spring rolls with red cabbage slaw.


Special. Whole braised rabbit. Stunning – rich, juicy, tender. I’ve never had rabbit that was so good! Champ – mash with spring onions and chives.


Pepper steak pie. House made suet pastry, crushed peas, gravy. Hearty, honest, perfectly executed.


Pork schnitzel. Crispy, juicy and tasty.
House coleslaw, potato aioli.


Ginger and milk porter pudding with butterscotch, clotted cream

Apple & cinnamon cobbler with vanilla ice cream

Quince TrifleQuince, mascapone, lemon & almond

So delish! Loved them all. Great to taste the selection.


Creme brulee. Classic. Nicely done.

Brandy snap with vanilla and lemon goats curd ricotta. I’ve never been impressed by these before. But WOW! Tangy, creamy, zesty. Magnificent!


Every flavour of ice cream! I loved the ones with a yoghurt base. But each flavour was perfectly ballanced. Yummo!

Find this restaurant on Zomato | Northern Git, Thornbury http://zoma.to/r/16585116

A heavy, moist ginger cake with chunks of pear for balance.


200g butter
200g dark brown sugar
1/2 cup of treacle
2 tablespoons of fresh ginger

200ml milk
2 large eggs, beaten

1 1/2 cups of self raising flour
2 teaspoons of ground ginger

2 Packham pears. Peeled and cubed
Brown sugar for sprinkling.

Preheat oven to 180c fan forced

Melt butter, sugar and treacle in a small saucepan.
Stir until dissolved and smooth.
Add the fresh ginger.
Remove from heat, sit until cool.

Add the cool milk, whisk.
Add the beaten eggs, whisk.
Add the flour and ground ginger, whisk.
Fold through the pear (alternatively layer slices of pear in pretty patterns on the top).
Sprinkle with brown sugar.

In a lined brownie pan (makes serving easier) place in the oven.
Lower the temperature to 150c.
Bake for 1hr 10minutes.
Check with skewer.
Remove from the oven and cool in the pan for 15 minutes before placing on a cooling rack fora further 60 minutes.
Store in an airtight container.

Easy. Delicious.


Butterscotch sauce
1 cup raw sugar
3 tablespoons unsalted butter
200ml cream
In a non stick pan, gently melt sugar and butter for 2 minutes. Add cream. Bring to medium heat and whisk for a few minutes until smooth and well combined. Lower heat and simmer for 5 minutes. Put aside and allow to cool.

Spiced poached pears.
I used the little lunch box sized pears because they’re pretty.
1kg peeled pears

In a large saucepan bring 6 cups of water to the boil.
1 cup raw sugar
1 stick of cinnamon/casia bark
8 juniper berries
8 cloves
1 star anaise
1/2 teaspoon of freshly ground nutmeg
1 split vanilla bean

Bring to the boil for 2 minutes.
Add the pears.
Bring to the boil then lower to a simmer.
Simmer until the pears are tender, 30-45 minutes depending on the size of the pears.
Remove the pears.
Strain the spices from the poaching liquid.
Bring to the boil and reduce the liquid by half.

These can be served warm (with two table spoons of butterscotch sauce or cream or ice cream)
for dessert or cold for a treat.
They last about a week.

Our amazing Kitchen Garden coordinator gifted me all these delicious things.


All I added was 200g feta and 1/4cup of toasted pine nuts.

You will need
1 cup chopped fresh spinach
1/4 cup of toasted pine nuts
200g feta crumbled
1 large spring onion, finely sliced
2 baby zucchinis (1/4 of a regular one) finely sliced
Basil flowers and buds (or leaves if these are unavailable)
5 large mint leaves, shredded
4 large eggs, whisk before you add them
Freshly ground black pepper
Mix everything together in a bowl

Heat a large pan until smoking
Add 1 tablespoon of rice bran oil
Pour in the mixture and spread evenly
Put a lid on
Turn heat to lowest setting
Leave for 5 minutes
Flip frittata on to the lid then slide it back into the pan to seal the other side


Cool for 3 minutes
Slide on to serving dish
Cut like a pizza


Serve with a nice side salad


For the marinade  – overnight
1 cup of pineapple juice
Juice of 1 lime
2 teaspoons of – cayenne, cumin, coriander, mixed spice, oregano, Brown sugar, paprika, chilli flakes. salt & pepper
8 minced garlic cloves – yes, 8!

Pre heat oven as hot as it can go for 15 mins.
In a casserole dish  place the pork and all the marinade. Completely wrap the dish with foil so that no moisture can escape.
Place in oven at full-whack for 20 mins.
Reduce heat to 150 degrees celcius and roast for 4 hours.

In the meantime
Boil baby poatoes till tender.
Cut in half.
Dress with 2 tablespoons of olive oil, 1 tablespoon of paprika and garlic salt.

Make the slaw
Red and white cabbage. Carrot. Parsley. Mint. Coriander. Juice of 1 lime. Salt and pepper. Olive oil.

After 4 hours
Remove the pork from the oven. Do not take off the foil!
Rest for 25 mins
Crank oven to 180 degrees Celsius and roast the potatoes

Mix 1 tablespoon of hot sauce with 1/2 cup of real egg mayo.

Using a mandolin, slice discs of Granby Smith apples.

Lift the pork out gently and place in a clean bowl. Leave the marinade in the casserole dish.
Using two forks – shred the pork.
Mix in 1/4 cup of the hot marinade, 2 tablespoons of freshly chopped correander, the juice of 1 lime.

Construct –
Top of the roll

Side of potatoes with more mayo


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