Herbed Tarakihi Fillets
Prepare herbs and set aside in bowls. Coat fillets in flour. Heat a little coconut oil in a non-stick frying pan. Saute fennel, then remove from pan and set aside. Place fillets in frying pan over medium heat (add more oil if needed). Cook until just tender, turning carefully once. Return fennel to pan, sprinkle over chives and parsley. Squeeze over some lemon juice and drizzle with olive oil. Remove from heat.
Pumpkin & Roast Garlic Mash
Fresh pumpkin, peeled and cut into even sized chunks
1 Garlic bulb, broken into cloves and peeled
Preheat oven. Place the chunks of pumpkin in a lidded casserole dish. Sprinkle with salt (I used Himalayan mineral salt) and add 1/2 cup water to steam the pumpkin. Cover with lid and bake at 180C until tender. Meanwhile, toss the peeled garlic in a little olive oil to coat. Spread in a small oven proof dish. Bake until golden brown and tender, shaking to stir every few minutes to avoid burning. When pumpkin is cooked, drain liquid off, add roasted garlic and a sprinkle of nutmeg and mash.
Ruby Chard & Bacon
Silverbeet or Rainbow Chard of any colour - I used Ruby Chard this time
1 slice bacon
Wash silverbeet/chard. Cut off stems and put aside to be used in soup another day. Slice leaves down centre in direction of stem, the cut across-wise into sections about 1.5cm wide. Place in bowl and set aside. Heat a little coconut oil in a large pot. Cook bacon until done, then remove to a plate and chop up. Add silverbeet/chard to pot, add chopped bacon and sprinkle with salt. Toss together a little, then cover and let steam until tender.