Scallops with a crisp crust and parsley and lemon
Everyone loves scallops and this is a simple but delicious recipe. You could substitute light panko crumbs for the polenta if you prefer.
Moroccan inspired chicken
I love the colours in this dish. Golden hue from the saffron and the deeper notes from the pumpkin. And the marvellous flavour of preserved lemon which is absolutely essential.
Gratin of silverbeet
The dramatic deep green of the silverbeet gratin goes well with the juices or it can be served as a completely separate course, accompanied by triangles of bread quickly fried in olive oil.
An old-fashioned combination but so delicious. The crepes do need to be thin.