Coconut and garlic pork chops:

• 4 pork chops
• 30 ml olive oil
• 5 ml salt
• 10 ml black pepper
• 4 cloves garlic, thinly sliced
• 250 ml coconut cream

Sweet roasted carrots:

• 500 g carrots, thinly sliced lengthways
• 60 ml olive oil
• 15 ml paprika
• 5 ml black pepper
• 10 ml ginger powder
• 80 ml castor sugar
• small bunch fresh thyme
• 30 ml butter

Couscous:

• 500 ml couscous
• 5 ml coarse salt
• 15 ml olive oil
• 1 L boiling water
• 500 ml double thick Greek yoghurt

Seed brittle:

• 125 m glucose
• 45 ml brown sugar
• 250 ml white sugar
• 125 ml water
• 10 ml vanilla
• 15 ml butter
• 5 ml bicarbonate of soda
• 60 ml pumpkin seed
• 60 ml poppy seed
• 60 ml sunflower seed
• 15 ml coarse salt

Pork chops:

• Drizzle and rub the pork chops with olive oil and season with salt and pepper.
• Heat a large frying pan over a high heat.
• Place the pork chops and garlic into the frying pan and cook for 8 minutes on each side.
• Add the coconut cream and reduce the heat of the pan.
• Cover with a lid and simmer for 5 minutes.

Seed brittle:

• Place a sheet of baking paper onto a cold working surface and spread the
• In a medium saucepan, combine the sugar, glucose and water over a medium heat.
• Stir constantly until sugar dissolves and the mixture starts to boil.
• Increase the heat to high and cook without stirring until the mixture is amber in colour.
• Add the vanilla, bicarb and butter, stir well to incorporate everything.
• Pour the mixture over the seeds and spread with a spatula.
• Season with salt and set aside for two or three minutes to cool and harden.

Sweet roasted carrots:

• Preheat the oven to 190°C.
• In a mixing bowl combine the olive oil, paprika, pepper, ginger, caster sugar, thyme and butter and set aside.
• Place the carrots on a baking tray lined with baking paper and brush with sugar mixture.
• Bake in the preheated oven for 10 – 15 minutes.

Couscous:

• In a large mixing bowl add couscous, salt and olive oil and mix well.
• Add boiling water and cover with glad wrap.
• Set the couscous aside and allow to steam and absorb the water.