Mixed Berry and Ricotta Tart
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Eggs for dinner is always a good idea, and this version makes a strong case for why. A crispy pan-fried egg sitting in a glossy, garlicky sweet and sour sauce with just enough chili oil heat to keep things interesting. The sauce comes together in the same pan and thickens beautifully around the eggs as it simmers. Ten minutes, one pan, genuinely satisfying over a bowl of hot rice.
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Lemon Brûlée
These Lemon Brulees are the kind of dessert that looks far more involved than it actually is. The cream sets inside scooped-out lemon halves, and just before serving a thin layer of Natvia Natural Sweetener goes under the blowtorch until it turns golden and glassy. That satisfying crack, a clean hit of lemon, a smooth creamy centre underneath. Make them the day before and torch just before you bring them out.
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Miso Swirl Sesame Oat Flour Cookies
These cookies are not what you expect, and that is exactly what makes them so good. Jelena Fairweather has taken miso, tahini and sesame and turned them into one of the most interesting recipes we have published. They are sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), made with oat flour, and have a naturally crisp edge with a soft, chewy centre. The miso swirl running through each one gives a subtle savoury depth that balances the sweetness in a way that is genuinely hard to stop eating. The sesame coating adds texture and a nutty finish, and the optional sugar-free chocolate chunks make them feel a little more indulgent. Dairy-free, gluten-free and ready in under 30 minutes.
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