(Adapted from Yotam Ottolenghi’s Portobello mushroom tarts with pine nut and parsley salsa) Makes 9 tartlets Ingredients: For the mushrooms: Handful fresh thyme sprigs Handful fresh rosemary sprigs 500ml warm vegetable stock 2 large cloves garlic, peeled and finely sliced 1 large lemon, zest peeled off in long strips 4 small cinnamon sticks 30g unsalted …

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Serves 4 Ingredients: For the sweet potato puree: ± 1kg / 4 large orange sweet potatoes 75g unsalted butter ¼ cup cream Salt and pepper, to taste For the kale pesto: 1 large bunch kale, ribs and stems removed (± 200g kale leaves) ⅓ cup raw pistachio nuts ¼ cup extra-virgin olive oil 1 garlic …

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