Method 

1. Peel & cut each carrot in 2.5cm chunks on the diagonal, topping & tailing each one.
2. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
3. Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with fresh dill and serve warm.

Method 

1. Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil over a low heat form approx 5 minutes, or until onion are translucent & slightly caramelised.
2. Add the green beans, tomatoes, water, 1 teaspoon salt, 1/4 teaspoon pepper. Partially cover and simmer, 35 minutes.
3. Transfer to your serving plate & top with torn fresh basil leaves. Serve warm.
   

Method 

1. Preheat your oven to 150 C / 300 F, fan forced.
2. Prepare a 20cm round cake tin with baking paper lining the sides and the base.
3. In a large bowl, combine dried fruit, spices, vanilla, orange zest + juice, olive oil and eggs.
4. Add the almond meal and pecans and mix through.
5. Spoon the batter into the prepared tin.
6. Bake on the middle shelf of your oven for approx. 1 &1/2 hrs. Depending on the oven, check after an hour so as not to burn. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes.

   If the cake looks like it’s over-browning, use foil to cover the top.

7. Cool in the tin. Once cooled store in an airtight container in the fridge for up to 1 month.