Expecting Guests?

Slice up a fresh FruitDirect apple horizontally and a FruitDirect pear vertically and add it to a selection of cheeses, grapes, crackers and relishes.  Not only is it healthy but creates a fancy look for your cheese board!

Or try slices of creamy cambert cheese in between a crunchy Champion apple.

Serves 4 as a main or 6-8 as a side.

2 pears

120g rocket

250g broccolini

250g green beans

150g hazelnuts

Oil and salt and pepper to dress

Turn your oven up high (I like 200C) and roast the hazelnuts.

Heat a pan with oil and quickly fry your beans until just cooked so they’re still crunchy. Set aside.

Now do the same with the broccolini but add 1/4c water after 2 minutes and cover with a pot lid thats smaller than the pan to help cook the broccolini through, but leaving the edges exposed keeps it crunchy and delicious. No one wants soggy broccolini salad! put these guys with the beans and check your nuts.

When your hazelnuts are golden and fabulous, take them out, let them cool for a minute and put them in a tea towel, twist them up and rub the skins off.

Blitz the hazelnuts with salt, pepper and enough oil to make the dressing the consistancy you’d like it to be.

Use a peeler to make nice shaved slices of pear.

Toss the pear the rocket, the broccolini and the beans.

Drizzle the dressing over the salad et voila!



Easy Baked Apples

  • Preheat oven to 180 degrees C
  • Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
  • Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
  • Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

Granny Smith Apple Crumble


½ cup Flour
¼ cup Rolled oats
¼ cup Coconut
¼ cup Brown Sugar
½ tsp Cinnamon
75g Butter
5-6 Granny
Smith Apples
2 Tbsp Golden Syrup
2 Tbsp Ra

Granny Smith Apple Crumble


½ cup Flour
¼ cup Rolled oats
¼ cup Coconut
¼ cup Brown Sugar
½ tsp Cinnamon
75g Butter
5-6 Granny
Smith Apples
2 Tbsp Golden Syrup
2 Tbsp Raw Sugar


Pre-heat oven to 190°C

In a bowl, mix the Flour, oats, coconut, Brown Sugar and cinnamon together, then rub in the Butter until the mixture becomes combined and crumbly. Peel and cut the Champion apples into wedges and place in an oven-proof dish. Drizzle with the Golden Syrup. Spread the crumble mixture over the top of the apples. Sprinkle the Raw Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes until apples are cooked. Serve while hot with vanilla ice-cream, cream or custard.

w Sugar


Pre-heat oven to 190°C

In a bowl, mix the Flour, oats, coconut, Brown Sugar and cinnamon together, then rub in the Butter until the mixture becomes combined and crumbly. Peel and cut the Champion apples into wedges and place in an oven-proof dish. Drizzle with the Golden Syrup. Spread the crumble mixture over the top of the apples. Sprinkle the Raw Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes until apples are cooked. Serve while hot with vanilla ice-cream, cream or custard.

Serves 4

You need:

Enough tortillas to fill you up

For the Jackfruit:

1 bottle of your favourite chipotle sauce

1 tin of jackfruit

For the slaw:

1/4 cabbage

100g mayonaise

2 pickles

1 lemon

For the salsa:

1 pommegranate

1/2 red onion

1 apple

Lets start with the jackfruit. Drain the tins, squish the jackfruit so it has the texture of pulled pork. This is easiest to do with clean hands but you can use the back of a spoon or potato masher if you want. Put the jackfruit in the pan with the bottle of chipotle sauce and fill the sauce bottle with water and add that to the pan too. Let this simmer away and keep stirring it, if you think you need to add more water, do.

While this is getting good, make the slaw. If you have a mandolin, lucky you! Otherwise, slice that cabbage up the best way you know how! Dice the pickles real fine and mix these with the mayo and a enough of the pickle juice to thin the dressing enough to cover the cabbage. You can add any extras you like into this slaw, go crazy!

Cut the pomegranate in half and get the seeds out. There are so many ways to do this but I just hold the cut half in the palm of my hand and hit the skin with a wooden spoon until I get all the seeds out. Dice the apple and the red oinon and mix with the pomegranate seeds.

**If you can’t find a pomegranate, you can make a dressing for this slaw using 2T pomegranate molasses, 1t wholegrain mustard, 4T olive oil, and lemon juice.

Your jackfruit should be soft and full of flavor by now. Heat your tortillas if you want to and assemble them how you like!

Makes 12

125g softened butter

125g caster sugar

1 tsp vanilla extract or essence

2 eggs, beaten

1 cup self-raising flour

½ tsp baking soda

1 tsp baking powder

¼ cup milk

6 ripe FruitDirect Buerre Bosc Pears, peeled, cored and roughly chopped into small pieces

¼ cup stem ginger or crystallised ginger, finely chopped

  1. Preheat the oven to 180°C. Line a 12-hole muffin tray with paper cases.
  2. In a bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs and beat well. Sift in flour, baking soda and baking powder, then gradually add milk until combined.
  3. Carefully fold through chopped pears and ginger. Place mixture into paper cases, so they are roughly ¾ full and bake for 15-20 minutes until well risen and golden brown on top. Remove from the oven and cool on a wire rack.
  4. Will keep for 2-3 days in an airtight container, or freeze for up to 1 month.

Serves 8

  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water


  • 1 cup sugar
  • 1/4 cup cornflour
  • Salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup fresh blueberries
  • 2 1/2 cups mixed berries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  3. Preheat oven to 200°C. Gently fold mixed berries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
  5. Reduce oven setting to 180°C; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.



Champion Apples

Brie cheese or Feta

Dried cranberries

Chopped walnuts

Green onions

Olive oil

Apple cider vinegar

Apple cider



In a large salad bowl, combine spinach, chopped apple, sliced cheese, dried cranberries, walnuts, and sliced green onions.


In a small container with a lid, combine olive oil, apple cider vinegar, apple cider, and honey. Shake well. Pour dressing over salad and toss to combine.

Before making the juice, freeze your oranges for about an hour before juicing them, this will make them nice and cold when time to drink! Adding ice cubes is another option but this dilutes the juice and reduces the nutrition.

Wash the Oranges well and peel them

Remove the white membrane as this can give the juice a bitter taste

Slice oranges in half

Add Oranges to a blender

Once the oranges are blended into a juice, stir in some honey if desired and serve


Assorted crackers

Crostini bread

Blue cheese, brie, gouda, feta

Prosciutto, salami, and other charcuterie

Walnuts, almonds, cashews

Strawberries, watermelon, grapes, pineapple, apple, dates, oranges

Hummus, relish, dips, guacomole

Chocolate, macaroons, cookies, brownies, caramel slice, chocolate dipped strawberries


Cut into bite sized morsels, and arrange in a scattered formation for a rustic platter look!

1 French bread
3 small ripe FruitDirect Beurre Bosc pears, cored and quartered
200g blue cheese
100g honeycomb

Slice French bread and arrange on a lined tray with a drizzle of oil. Bake for 7 minutes at 180 degrees.

Slice pear quarters into thin slices.

Top each crostini with a sprinkle of blue cheese and place it back in the oven for 2 minutes.  Add a slice of pear, and small square of honey comb and sprinkle with walnuts to serve.

Try with brie and pine nuts instead if preferred!


Soda water or sparkling water

A handful or blueberries and/or strawberries

A few sprigs of mint


Slice strawberries and add blueberries and mint leaves to sparkling water for a refreshing summer drink!

Asparagus & Bacon Rolls 


3 pieces bacon, use bacon strips

9 pieces baby asparagus

50 grams cheese, freshly grated


Preheat oven to 180ºC.

Cut bacon strips into lengths. Trim off any excess bacon if necessary, to make rolling easier and more uniform.

Cut asparagus into lengths and lay out bacon strips. Place asparagus spears on one end of the bacon, ensuring spears peek out from each side. Sprinkle a little cheese on asparagus. Roll. Repeat with remaining asparagus and bacon.

Serves 4


6 ripe FruitDirect Buerre Bosc Pears, peeled, cored and diced 1-2cm

2 Tbsp honey

Crumble topping

½ tsp ground cinnamon

½ cup plain flour

¾ rolled oats

¾ cup ground almonds

125g butter, chilled and diced

100g dark chocolate (min 70% cocoa), roughly chopped

¼ cup soft light brown sugar

  1. Preheat the oven to 180°C.
  2. Set aside a medium baking dish. Add pears to the dish and drizzle with honey. Bake in the oven for 10-15 minutes, until pears are softened, remove from the oven and set aside.
  3. Mix cinnamon, flour, oats and ground almonds and until combined. Add butter and rub in with your fingertips until the mixture resembles rough breadcrumbs.
  4. Stir through chocolate and sugar. Pour crumble topping over softened pears and bake in the oven for 25-30 minutes until golden brown on top.
  5. Serve with cream, ice cream or yoghurt.

Spiced Apple and Pear pots with Mascarpone topping

What you will need..

2 apples
2 pears
2 teaspoons of nutmeg
2 teaspoons of cinnamon
2 teaspoons of cardamom
2 teaspoons of allspice
2 heaped tablespoons of brown sugar
Packet of puff pastry
One pack of mascarpone
Either 1 vanilla pod or 2 teaspoons of vanilla bean paste
One teaspoon of pecan extract (optional)
Add more of either to taste

How to make..

Preheat oven on fan bake to 200 degrees.

Start your pie mix!

Peel apples and pears of all skin, chop into small pieces, removing the core from both.
Place chopped pieces in medium sized pot, measure and empty the spices over the fruit and mix with a spoon. Then add water to just cover the fruit and boil on a low heat for 2 hours or until fruit is soft and water is boiled down, or desired consistency. You will want to give this time to brew nicely so the fruit absorbs all the delicious spices!

Gather your desired pots to use, we like the small portion sizes but you can use whatever you like. Grease the pots with butter, cut the pastry to appropriate size for your pot and place inside and shape to fit. Spoon out mix into pastry and fill until you are satisfied with the portion. Fold the edges of the pastry in and over the mix, does not have to be completely closed. Glaze with melted butter and place pots or pie dish in the preheated oven for 20 minutes, leave in longer if needed but remove once the pastry is nice and golden.

Mix all ingredients for mascarpone cream in a bowl while you wait for your pies to cook. Do not use a mixer, just mix with a spoon. Place in fridge until the pies are ready.

Let the pies cool for 10 minutes before placing a very large dollop of your mascarpone cream on top. Then eat and enjoy!!

Collaboration with @mondayspantry

Serves 2

¼ cup chia seeds (white or black)

1 cup milk (almond, cows, oat, coconut etc)

2 tsp honey

2 tsp vanilla extract or essence

¼ tsp ground cinnamon

1 FruitDirect apple

2 Tbsp rolled oats

2 Tbsp coconut flakes or thread

Natural yogurt to serve

  1. Combine chia seeds, milk, honey, vanilla and cinnamon in a bowl or container and mix well. Cover and refrigerate for at least 2 hours or overnight. Occasionally stir to prevent chia seeds from clumping.
  2. Once the chia mixture has thickened, grate ¾ apple and stir through the mixture. Thinly slice the remaining apple.
  3. Place oats and coconut in a non stick fry pan and lightly toast in a dry fry pan, on a medium heat until lightly browned. Remove from heat and leave to cool.
  4. Layer chia pudding mixture in a glass with yoghurt, toasted oats and coconut. Top with apple slices. Serve immediately.
  5. Chia pudding mix will keep in the fridge for 2-3 days.

Cinnamon sugar
1 tablespoon white sugar
1 teaspoon cinnamon

2 cups flour
4 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
100g butter
2 eggs
1 cup milk
1-2 diced FruitDirect apples (depending on the size of the apple)

Prepare the cinnamon sugar: mix the white sugar and cinnamon together and set aside.
Preheat the oven to 200°C. Spray or brush 12 non-stick muffin pans with butter or oil.
To make the muffins, sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the white sugar. Melt the butter in a small bowl in the microwave (about 40 seconds on high) or in a saucepan.
Beat the eggs and milk together. Pour the liquid mixture with the diced apples and melted butter into the dry ingredients. Gently stir with a spoon until just combined. The mixture should look a little lumpy.
Spoon the mixture evenly into the pans. Sprinkle over the cinnamon sugar.
Bake in the preheated oven for 15 – 20 minutes or until the muffins spring back when pressed lightly or a cake tester pushed into the centre of a muffin comes out clean. Leave the muffins in pans for 5 minutes before turning out onto a wire rack to cool.

Apple, Cinnamon & Lemongrass Water

Combine water, apples, cinnamon, and lemongrass in a glass jar or pitcher.

Stir gently, cover, and refrigerate for a minimum of 1 hours to allow flavours to combine.

1 FruitDirect Champion apple, skin on, grated

500g pork mince

½ cup breadcrumbs

1 tsp wholegrain mustard

¼ cup parsley, chopped

1 egg

1 tsp dried sage

¼ tsp salt

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Combine all meatball ingredients in a bowl and mix well with your hands until combined.
  3. Using a tablespoon measure, form balls and place onto the prepared tray. Cook in the oven for 25-30 minutes until the meatballs are golden and beginning to crisp a little.
  4. Serve on cocktail sticks with a dip of your choice.

Honey Roasted Seasonal Vegetables


  • Potatoes
  • Carrots
  • Kumura
  • Parsnip
  • ½ a bunch of fresh rosemary
  • ½ a bulb of garlic
  • olive oil
  • 1 tablespoon runny honey
  • good-quality balsamic vinegar


  1. Preheat the oven to 190°C
  2. Bring a large pan of salted water to the boil and peel and chop the veges
  3. Place the veges into the pot and parboil for 5 to 10 minutes, or until half cooked. Drain the veges, then leave them to steam dry. Then return the veges to the hot pan and shake it around to scuff up the edges.
  4. Pick the rosemary leaves and scatter over the veges. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
  5. Place the veges in the tray, then drizzle over a good lug of olive oil and season well with salt and pepper.
  6. Scatter over the remaining garlic cloves and roast all the veges in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious – about 10 minutes before they’re ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.

125g butter, chopped
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup self-raising flour
1/2 cup plain flour
3/4 cup milk
2 small FruitDirect Champion Apples, cored and quartered

Preheat oven to 180°C. Grease 20cm cake tin (round springform pan works best) and line base with baking paper.  Place butter, sugar and vanilla in a bowl and using an electric mixer, beat until light and creamy.  Add eggs, 1 at a time, beating after egg is added.

Sift flours over butter mixture, add milk and fold until just combined.  Then spoon mixture into prepared pan.  Thinly slice the apples and arrange in 2 circles on batter, pressing down gently.

Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Remove side from pan. Slide cake onto a wire rack to cool.

50g unsalted butter
1kg FruitDirect Champion Apples, peeled, cored,
cut into 1cm slices
500g frozen mixed berries
185g caster sugar
300ml port
1. 1/2 tsp ground cinnamon
300g good-quality shortbread biscuits

Preheat oven to 180°C.

Melt 20g of the butter in a pan over medium-low heat. Cook apple, stirring, for 5-6 minutes until soft. Add berries, sugar, port and cinnamon. Cover and cook for 8 minutes until fruit gives off a lot of juice. Using a slotted spoon, transfer fruit to a 2L pie dish or 300ml ramekins. Reduce juice in pan over medium-high heat for 3-4 minutes until syrupy. Pour over fruit.

Pulse shortbread in a processor to form coarse crumbs. Add remaining butter and process to combine. Top fruit with crumbs. Bake for 35 minutes until golden.

Creamy Pumpkin Soup 


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L Chicken or Vegetable Stock
  • 1/2 cup cream


Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend with a whiz stick.

The Champion Apple crumble


½ cup Flour
¼ cup Rolled oats
¼ cup Coconut
¼ cup Brown Sugar
½ tsp Cinnamon
75g Butter
5-6 Champion Apples
2 Tbsp Golden Syrup
2 Tbsp Raw Sugar


Pre-heat oven to 190°C

In a bowl, mix the Flour, oats, coconut, Brown Sugar and cinnamon together, then rub in the Butter until the mixture becomes combined and crumbly. Peel and cut the Champion apples into wedges and place in an oven-proof dish. Drizzle with the Golden Syrup. Spread the crumble mixture over the top of the apples. Sprinkle the Raw Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes until apples are cooked. Serve while hot with vanilla ice-cream, cream or custard.

5 firm, ripe FruitDirect Taylors Gold Pears, quartered, cored
1 tbs balsamic glaze
125ml 1/2 cup white balsamic vinegar
1/2 cup frozen mixed berries, thawed
1 tsp honey
200g baby spinach
1/4 cup dry-roasted hazelnuts, coarsely chopped

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the pears, cut-side up, on the lined tray. Drizzle over the balsamic glaze and season with pepper. Bake in oven for 15 minutes or until pears start to soften and caramelise. Set aside to cool.

Place the vinegar and 2 tablespoons of the berries in a small bowl and use a fork to crush the berries. Stir in the honey. Season with pepper. Set aside for 10 minutes to macerate.

Place the pear, baby spinach and remaining berries in a large serving bowl. Sprinkle with the hazelnut. Drizzle over the dressing or serve with the salad in a small jug.

4 ripe FruitDirect Beurre Bosc pears, peeled
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter
Vanilla yoghurt to serve

½ cup rolled oats
40g butter, melted
¼ brown sugar
½ tsp cinnamon
2 Tbsp flour

Preheat oven to 180°C.

Combine sugar and cinnamon. Cut each pear in half and take out the core with a melon baller. Roll the pears in the sugar and cinnamon mixture, add a small cube of butter to the centre of the pear and then stand two halves together in the middle of a piece of foil.  Wrap the pears and make sure that foil points upwards and there are no holes as you will lose the juices as it cooks.  Place the pears upright on a baking tray and bake pears for 30 minutes or until tender.

Meanwhile make crumble; combine the oats, brown sugar, butter, cinnamon and flour in a bowl. Spread evenly on a baking tray and bake for 15 minutes or until golden brown.

Place cooked pears on serving plates. Pour over sauce from inside foil; add a dollop of vanilla yoghurt in the centre of the pear and sprinkle with crumble.

Want to try something a little different on a cold winter evening? 
Try our mulled wine.

This delicious blend of spices, apple and orange will have hearts, souls and the atmosphere warmed in no time!

10 Cloves
2 cinnamon sticks
1 roughly ground nutmeg
2 cups water

Roughly grated rind of 1 orange
1 roughly chopped FruitDirect apple (skin on)
750ml light, fruity red wine (e.g. merlot)

Heat cloves, cinnamon, sugar, nutmeg, orange rind and apple in a large sauce pan over medium heat.  Bring to the boil then reduce heat to low and simmer for 10 minutes.
Add red wine and simmer for another 5 minutes.  Remove from heat.  Strain and divide among serving glasses.  Serve immediately.

12 x 2cm-thick slices crusty white bread
2 tbs olive oil
5 small ripe FruitDirect Beurre Bosc pears, halved, core removed
30g butter
1 tbs brown sugar
2 tbs white balsamic vinegar
200g brie, thinly sliced
Baby rocket leaves to serve

Preheat oven to 180°C. Place the bread slices, in a single layer, on a large baking tray. Brush with the oil. Bake in oven, turning once, for 10 minutes or until light golden.

Meanwhile, cut each pear half into 6 wedges. Melt the butter in a large frying pan over medium heat until foaming. Add the pear and sugar and cook, stirring occasionally, for 5 minutes or until pear is caramelised.  Add the vinegar to the pan and cook, stirring, for 2 minutes.

Top the toasts with the brie. Bake in the oven for 4 minutes or until the brie just melts. Divide among serving plates.  Top with the caramelised pear. Serve with rocket.

20 small FruitDirect apples
3 cups sugar
1 Tbsp white vinegar
1 Tbsp butter
¼ cup cold water
½ tsp cream of tartar
A few drops of red food colouring (optional)

Wipe apples with a cloth and a poke skewer down into the core of each apple.
Boil together WITHOUT STIRRING (approx. 7 minutes) until a drop snaps in cold water. Remove from heat and dip in apples while holding the skewer. Stand apples on greased oven tray until toffee is dry.

WARNING: Best done with no children around as the toffee will be extremely hot!

125g butter, melted

3/4 cup Granular
2 cups self-raising flour
2 eggs, lightly beaten
1 medium FruitDirect granny smith apple, cored, grated
2 teaspoons vanilla extract
1 cup milk
1 teaspoon mixed spice
1 cup walnuts, chopped

Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.

Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add granular, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan.  Sprinkle the remaining walnuts on top of the mixture.

Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices.



4 Tablespoons Olive Oil

Salt & Pepper

Fresh Thyme


Preheat the oven to 200ºC.

Peel the potatoes, cutting any larger ones so they’re uniformly sized. Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes, pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.

Once dry, gently shake the strainer to rough up. Add the potatoes into a large bowl. Add the oil, salt and pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.

Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.

Serves 2


½ bulb fennel, finely sliced

¼ red cabbage, finely sliced

1 FruitDirect Royal Gala apple, quartered, cored and cut into thin batons

¼ cup roasted peanuts (optional)

Handful flat leaf parsley, roughly chopped


¼ cup natural yoghurt

2 Tbsp mayonnaise

Zest & juice of ½ lemon

1 tsp wholegrain mustard

2 boneless salmon fillets (skin on, approx 180g each)

  1. In a bowl, combine all slaw ingredients and mix well. In another bowl, whisk all dressing ingredients and season with salt and pepper. Pour dressing over slaw ingredients and toss to combine. Set aside.
  2. Heat a non-stick fry pan on medium heat, drizzle with oil until it begins to lightly smoke and oil has a shimmer. Place salmon into the pan, skin side down and cook for 5-6 minutes. Use a spatula to press the salmon down, so skin is crispyz. Flip salmon over and cook for a final 1-2 minutes until cooked through or cooked to your liking. It will take more or less time depending on the thickness of your salmon.
  3. Serve salmon with slaw on the side.