Christmas in summer means more room for cooler dishes over roasts - and these recipes are a step up from the usual potato salad and coleslaw. 

Roasted carrots with mint emulsion and spiced chickpeas 

Cook time: 45 minutes 

Prep time: 20 minutes 

Serves: 12

20 carrots cut in half  

2 tbsp sunflower oil  

flaky smoked seasalt  

Miso emulsion  

2 soft boiled eggs  

1 tbsp miso paste  

4 tbsp orange juice  

juice of 1 lemon  

1 cup coriander leaves and stalks  

10 mint leaves  

1 tbsp brown sugar  

1 clove garlic  

1 tbsp ginger, peeled  

300 ml grapeseed oil  

Spiced chickpeas  

1/4 cup sunflower seeds, roasted  

1/4 cup pumpkin seeds, roasted  

1 can drained chickpeas  

1 tsp paprika  

1 tsp ground cummin  

1 tsp ground coriander  

1/2 tsp crushed farm chili

Pre heat the oven to 180*c. 

Cut the carrots in half and drizzle with oil and sprinkle with some smoked salt. Place into the oven and roast until tender.  

Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 45 minutes stirring every 10 until crispy. Allow to cool .

Make up the mint emo.

Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling. (good luck!)  

Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil. Season with salt and pepper if required.  

Spoon a couple tablespoons of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas.

Pickled vegetables 

Cook time: 5 minutes 

Prep time: 10 minutes 

Serves: 12 

Pickled vegetables can include:  

Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage  

1 tsp fennel seeds  

1 tsp coriander seeds  

2 chilli  

2 bay leaves  

1 tsp mustard seeds  

300 ml water  

200 ml cider vinegar  

1/2 cup sugar  

Sterilized jar and lid 

Firstly prepare your vegetables. Clean all the vegetables and cut in 1/2, 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size.  

To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling.  

Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first).

To sterilize your jars and lids, start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray, top side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 10 minutes or until all the water has evaporated. Remove jars from the oven to allow to cool slightly before use.  

For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using.

Charred radicchio with rosemary and hazelnut dressing 

Cook time: 5 minutes 

Prep time: 3 minutes 

Serves: 12 

5 x Radicchio heads  

1 tbsp grapeseed oil

Flaky seasalt  

Rosemary dressing  

1 x 10cm sprig rosemary pinch flaky sea salt  

3 tbsp balsamic vinegar  

2 tbsp brown sugar  

5 tbsp grapeseed oil  

1 cup roasted hazelnuts 

Cut the radicchio heads in half and drizzle with oil and season with salt.  

Place onto a open grill or over embers and cook until the leaves just start to wilt and char.  

Place onto a plate and dress with the rosemary hazelnut dressing.  

Rosemary dressing. 

Remove leaves from rosemary and place into a pestle, and mortar, grind together with the flaky salt. Rub the hazelnuts together inside a tea towel to remove the skins. Crush lightly in a pestle and mix with the rest of the ingredients in the dressing. 

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