Serves: 6

we didn’t know what a quesadilla was until about 4 years ago but we like the idea. Lots of cheese on a tortilla wrap with whatever topping you prefer? It sounds like a very good idea to us. Here’s our quesadilla, we hope you like it.

Ingredients:
6 Wraps (store bought)
6 chicken breasts, skinless and boneless
100g barbecue sauce
2 Tbls liquid smoke
Salt and pepper
150g guacamole
3 avocados, sliced
Lemon juice

Sun-Dried Tomato Mayo:
100g Sundried tomatoes,sliced
200g mayonnaise
Salt and pepper
1 Tbls White wine vinegar

Method:
Warm up the wraps in the oven or on the stove-top until just heated.
Mix the barbecue and liquid smoke together. Coat the chicken breasts. Season with salt and vinegar.
Grill chicken in the oven for 14-20 minutes at 180 degrees celcius.
Slice avocados and drizzle with lemon juice so it doesn’t brown.
To make mayo: mix all the ingredients together
To serve: slice chicken breast. Spread guacamole onto the wrap. Top with chicken and avocado slices. Season and serve with mayo on the side

Serves: 8-10
Prep time: 10-15 mins

this is always a fantastic starter to any meal. We always serve crostinis when we host people, it’s a great distraction for when you’re preparing the main meal. Honestly, pomegranate makes everything better, we know you might be a bit skeptical to try this but trust, you’ll love and then you can thank us later.

Ingredients:
2 Fresh Baguettes, thickly sliced
Olive Oil
400g Brie Cheese, thinly sliced
250g Basil, roughly chopped
250g Pomegranate Rubies
100ml Honey
250g Sour Cream
Black Pepper

Method:
Preheat oven to 200 degrees celcius.
Prepare two baking sheets.
Layer the bread slices flat on the baking sheet, drizzle with olive oil. Toast in the oven for 7-10 mins or until golden brown and crispy.
Spread sour cream on the crostini, sprinkle with black pepper.
Layer slices of the Brie cheese on the crostini.
Top with basil and pomegranate.
Drizzle with a bit of honey and serve.