Everyday Nourished

Author: jordan

Smoked Honey Glazed Ham
A glossy, caramelised glazed ham with smoky edges and a bright orange, honey and Dijon finish. Sweet, savoury and a little tangy, it makes an impressive centrepiece without needing much hands-on work.

Serves: 10–12
Time: 3½–4 hours

Ingredients

For the ham
- 1 whole or half leg ham, about 4–5kg
- 2 tbsp whole cloves, optional
For the orange, honey & Dijon glaze
- ½ cup brown sugar
- ⅓ cup honey
- ¼ cup Dijon mustard
- ⅓ cup fresh orange juice
- 1 tbsp finely grated orange zest
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- ½ tsp ground cinnamon
- ¼ tsp ground cloves or allspice
- ½ tsp freshly cracked black pepper
- Pinch of sea salt
Method
1. Prepare the ham. Preheat your smoker to 120°C. Remove the rind from the ham, leaving the layer of fat intact.
2. Score the fat. Using a sharp knife, lightly score the fat in a diamond pattern without cutting deeply into the meat. Stud the intersections with whole cloves if using.
3. Smoke the ham. Place the ham in the smoker and cook for 2½–3 hours, or until warmed through and lightly infused with smoke.
4. Make the glaze. Add the brown sugar, honey, Dijon, orange juice, orange zest, apple cider vinegar, Worcestershire, cinnamon, cloves, pepper and salt to a saucepan. Simmer gently for 5–8 minutes, stirring, until glossy and slightly thickened.
5. Glaze generously. Increase the heat to around 190–200°C or transfer the ham to a hot BBQ or oven. Brush all over with a generous layer of glaze.
6. Caramelise. Cook for another 20–30 minutes, brushing with more glaze every 5–10 minutes, until deeply golden, sticky and caramelised around the edges.
7. Rest. Remove from the heat and rest for 15–20 minutes before carving.
8. Serve. Slice and spoon over any remaining warm glaze, with fresh orange wedges alongside if you like.
Tip: Keep the final glaze stage fairly hot and short. You want the sugars to caramelise and become sticky without burning.
8 August 2026
Hazelnut Dukkah Salmon

Salmon fillets baked with asparagus, lemon and olive oil, then topped with a crunchy hazelnut dukkah made with sesame, cumin, coriander, smoked paprika and sea salt.

SERVES 2

TIME: 35 MINS

~ 560 calories per serve

~ 38g protein per serve

Ingredients

2 salmon fillets

1 bunch asparagus, trimmed

1 lemon, sliced

1 tbsp olive oil

Salt and cracked pepper

Hazelnut Dukkah

⅓ cup roasted hazelnuts, roughly chopped

1 tbsp sesame seeds

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp smoked paprika

Pinch sea salt

To Serve

Rocket or mixed greens

Radish slices

Feta or goat’s cheese, optional

Extra lemon wedges

Method

Toast sesame, coriander and cumin seeds in a dry pan until fragrant. Crush lightly, then mix with hazelnuts, paprika and salt.

Brush salmon with olive oil and press the hazelnut dukkah over the top.

Place salmon, asparagus and lemon slices on a lined tray. Drizzle asparagus with olive oil, salt and pepper.

Bake at 200°C for 12–15 minutes, or until salmon is cooked to your liking.

Serve with asparagus, charred lemon, greens and a little feta if using. Finish with extra cracked pepper.

A crunchy, golden salmon dish with warm hazelnut dukkah, charred lemon and simple asparagus.

8 August 2026
Chicken Noodle Soup

A cosy chicken pho-style noodle soup with fragrant broth, tender shredded chicken, rice noodles and fresh herbs. Packed full of protein, this is a truly nourishing meal.

SERVES 4

TIME: 55 MINUTES

~ 450 calories per serve

~ 36g protein per serve

Ingredients

Broth

1 tbsp olive oil or sesame oil

1 brown onion, halved

4 garlic cloves, smashed

1 large piece ginger, sliced

2 star anise

1 cinnamon stick

3–4 whole cloves, optional

1 tsp coriander seeds

1.5L chicken stock

1 tbsp fish sauce

1 tbsp soy sauce or tamari

1 tsp brown sugar

Salt and pepper, to taste

Soup

2 cooked chicken breasts, shredded, or 500g cooked shredded chicken

250g rice noodles

1 cup bean sprouts

2 spring onions, finely sliced

1 fresh red chilli, sliced

½ cup fresh coriander

½ cup Thai basil or mint

1 lime, cut into wedges

To Serve

Extra herbs

Lime wedges

Chilli oil or chilli crisp, optional

Extra bean sprouts

Method

Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for 3–5 minutes, or until lightly golden and fragrant.

Add the star anise, cinnamon, cloves and coriander seeds, if using. Toast for 1–2 minutes to release the flavour, then pour in the chicken stock. Add the fish sauce, soy sauce or tamari, brown sugar, salt and pepper.

Bring to a gentle simmer and cook for 30–40 minutes, allowing the broth to become fragrant. Strain the broth, discarding the aromatics, then return the clear broth to the pot.

Cook the rice noodles according to packet instructions, then divide between serving bowls. Add the shredded chicken and ladle over the hot broth.

Top with bean sprouts, spring onion, chilli, coriander, Thai basil or mint. Serve with lime wedges and chilli oil if desired.

8 August 2026
Peach & Burrata Salad

A fresh peach, cucumber and burrata salad with lemon, olive oil and soft herbs — light, creamy and perfect for warm days when peaches are sweet and juicy.

SERVES 4

TIME: 10 MINS

~ 200calories per serve

~ 8g protein per serve

Ingredients

2 ripe peaches, sliced

½ cucumber, shaved into ribbons

(using a peeler or mandoline)

1 ball burrata

A small handful fresh basil or mint leaves

1 tsp lemon zest

1–2 tsp lemon juice

1 tbsp olive oil

Salt and freshly cracked black pepper

Method

Arrange the sliced peaches in a shallow bowl or plate, allowing their juices to settle naturally.

Layer over the cucumber ribbons, gently twisting and folding them for a light, airy texture.

Tear the burrata and place it alongside the fruit and cucumber. Scatter over fresh herbs.

Finish with lemon zest, a squeeze of lemon juice, and a drizzle of olive oil. Season lightly with salt and pepper.

8 August 2026
Steak Frites with Herbed Sauce

Classic steak frites made with juicy sirloin or ribeye steaks, golden homemade fries and a creamy herbed Dijon sauce with shallot, garlic, Worcestershire and parsley. It is rich, savoury and comforting, with crisp fries and a creamy steakhouse-style finish.

SERVES 2

TIME: 40 MINUTES

~ 850 calories per serve

~ 48g protein per serve

Ingredients

For the steak & fries

2 sirloin or ribeye steaks

Salt and freshly cracked black pepper

1–2 tbsp olive oil

2–3 potatoes, cut into fries

1 tbsp neutral oil (such as sunflower or canola)

Salt, to taste

For the herbed cream sauce

1 tbsp butter

1 small shallot, finely chopped

1 garlic clove, minced

½ cup cream

1 tsp Dijon mustard

½ tsp Worcestershire sauce

2 tsp finely chopped parsley

Method

Preheat the oven to 220°C. Toss the cut potatoes with oil and a generous pinch of salt. Spread evenly on a baking tray and roast for 20–25 minutes, turning halfway, until golden and crisp.

Meanwhile, season the steaks generously with salt and pepper. Heat olive oil in a pan over high heat until very hot. Add the steaks and cook for 2–3 minutes per side for medium-rare, adjusting the time depending on thickness.Remove the steaks from the pan and allow them to rest for at least 5 minutes before slicing.

In the same pan, reduce the heat to medium and melt the butter. Add the shallot and cook gently until softened. Stir in the garlic and cook for another minute.

Pour in the cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer gently until slightly thickened. Stir through the chopped parsley and season to taste.

Slice the rested steak and arrange alongside the fries. Spoon over the warm herbed cream sauce, allowing it to pool naturally on the plate.

8 August 2026
Lemon Meringue Slice

A sweet lemon meringue slice with a buttery biscuit base, creamy condensed milk lemon filling and fluffy golden meringue topping. It is tangy, sweet and nostalgic, with a soft citrus centre and lightly toasted meringue finish.

MAKES 16 PIECES

TIME: 45 MINUTES

~ 250 calories per serve

Ingredients

250g plain sweet biscuits (like Marie or Digestives),

125g unsalted butter,

For the lemon filling:

4 egg yolks

1 tbsp lemon zest

125ml (½ cup) lemon juice

1 can (395g) sweetened condensed milk

For the meringue topping:

4 egg whites

½ cup (110g) caster sugar

¼ tsp cream of tartar

Method

Make the biscuit base: Preheat oven to 160°C (fan-forced) or 180°C. Mix crushed biscuits with melted butter.

Press the mixture firmly into a lined baking tin. Bake for 10 minutes. Remove and set aside to cool

Prepare the lemon filling: In a bowl, whisk together egg yolks, lemon zest, lemon juice, and condensed milk until smooth.

Pour over the pre-baked base and return to the oven for 15–18 minutes or until just set.

Bake: Bake at 180°C for 8–10 minutes or until the meringue is lightly golden.

Cool completely in the tin before slicing into bars.

8 August 2026
Rustic Bread Dip
A savoury bread dipping oil made with extra virgin olive oil, aged balsamic vinegar, oregano, basil, thyme, garlic, onion, sea salt, cracked pepper and chilli flakes. It is herby, rich and aromatic, perfect for serving with warm crusty bread, focaccia, sourdough or grazing boards.

Ingredients

½ cup (125 ml) extra virgin olive oil

1 tablespoon aged balsamic vinegar

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon dried thyme

½ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon sea salt flakes

½ teaspoon freshly cracked black pepper

½ teaspoon red chilli flakes (adjust to taste)

Optional: 1 teaspoon finely grated Parmesan

Method
- Pour the olive oil into a shallow serving dish.
- Drizzle the balsamic vinegar over the oil.
- Sprinkle over the oregano, basil, thyme, garlic powder, onion powder, salt, pepper, and chilli flakes.
- Allow the mixture to sit for 5–10 minutes so the herbs can infuse the oil.
- Serve with warm crusty sourdough, ciabatta, or focaccia for dipping.
Tips & Variations
- Use the best quality extra virgin olive oil you can find—the flavour is the star of the dish.
- For extra richness, add a small amount of finely grated Parmesan.
- A pinch of dried rosemary or Italian herb blend also works beautifully.
- For entertaining, finish with a drizzle of balsamic glaze for a more dramatic presentation.
8 August 2026
Plum & Fig Pan-Fried Tofu

Crispy tofu cubes served with roasted figs and a sticky plum, soy, ginger and garlic sauce. Finished with balsamic glaze, spring onion and sesame seeds, it is sweet, savoury and glossy with a rich fruitiness and fresh peppery finish.

SERVES 4

TIME: 30 MINS

~ 380 calories per serve

~ 13g protein per serve

Ingredients

Tofu

400g firm tofu, pressed and cut into large cubes

1 tbsp cornflour

1 tbsp olive oil

Salt and cracked pepper

Roasted Figs

6 fresh figs, halved

1 tbsp olive oil

1 tsp maple syrup or honey

Pinch sea salt

Sticky Plum Sauce

½ cup plum jam or plum preserves

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp maple syrup

1 tsp grated ginger

1 garlic clove, minced

2 tbsp water

To Finish

1 tbsp balsamic glaze

2 spring onions, finely sliced

1 tsp sesame seeds

Cracked black pepper

Method

Toss tofu with cornflour, salt and pepper. Pan-fry in olive oil until golden and crisp on all sides.

Place figs on a lined tray, drizzle with olive oil and maple syrup, then roast at 200°C for 12–15 minutes until softened and lightly caramelised.

Combine plum jam, soy sauce, vinegar, maple syrup, ginger, garlic and water in a small saucepan. Simmer for 3–4 minutes until glossy and slightly thickened.

Toss the crispy tofu through the sticky plum sauce until well coated.

Arrange tofu and roasted figs on a serving plate, spooning over any remaining sauce.

Finish with balsamic glaze, spring onion, sesame seeds and cracked pepper.

8 August 2026
Creamy Chicken & Vegetable Pie

A comforting chicken pie filled with tender chicken, carrot, celery, onion, garlic, peas and thyme in a creamy Dijon gravy, topped with golden puff pastry. It is hearty, savoury and cosy, with a crisp buttery topping and rich homemade-style filling.

RVES 6

TIME: 1 HOUR

~ 375 calories per serve

~ 25g protein per serve

Ingredients

For the filling

1 tbsp olive oil

1 tbsp butter

1 small brown onion, finely diced

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

500 g chicken breast or thigh, diced

1 tsp fresh thyme leaves, plus extra to serve

1 tsp Dijon mustard

2 tbsp plain flour

1 ½ cups chicken stock

½ cup cream or milk

½ cup frozen peas, optional

Salt and cracked pepper

For the pastry

1–2 sheets puff pastry, thawed

1 egg, beaten

Extra thyme, to garnish

Method

Pre-heat the oven to 200°C. Heat the olive oil and butter in a large pan over medium heat. Add the onion, carrot and celery, then cook for 5–6 minutes, until softened. Add the garlic and cook for another minute.

Add the chicken, thyme, Dijon mustard, salt and pepper. Cook for 5–7 minutes, stirring often, until the chicken is lightly golden on the outside.

Sprinkle over the flour and stir until everything is coated. Slowly pour in the chicken stock, stirring as you go to create a creamy sauce. Add the cream or milk and simmer for 8–10 minutes, until thickened and the chicken is cooked through. Stir through the peas, if using.

Spoon the filling into a pie dish and let it cool slightly for 5–10 minutes. This helps the pastry stay crisp.

Lay the puff pastry over the top of the pie dish, pressing the edges gently to seal. Trim any excess pastry, then crimp the edges if you like. Cut a few small slits in the centre to let steam escape.

Brush with beaten egg, then bake for 25–30 minutes, or until the pastry is puffed, flaky and golden.

Let the pie sit for 5 minutes before serving.

8 August 2026
Buckwheat Salmon Pancakes
A savoury pancake that leans more brunch than breakfast. The combination of soft eggs, smoked salmon, and warm pancakes makes this one of those dishes that feels quietly luxurious.

SERVES 4

TIME: 20 MINS

~ 350 calories per serve

~ 20g protein per serve

Ingredients

For the buckwheat pancakes:
- ½ cup buckwheat flour
- ½ cup plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 egg
- ¾ cup milk (dairy or oat)
- 1 tbsp melted butter
For the toppings:
- 100g smoked salmon slices
- 4 eggs
- 2 tbsp cream or milk
- 1 tbsp butter
- Salmon caviar
- ½ lemon, cut into wedges
- Fresh chives, to garnish
Method

buckwheat pancakes

In a bowl, whisk together the flours, baking powder, and salt. In a separate jug, whisk the egg, milk, and melted butter. Combine wet and dry ingredients and mix until smooth. Rest 5–10 minutes. Heat a non-stick pan over medium heat. Lightly butter the pan, then pour in ¼ cup batter per pancake. Cook until bubbles appear on the surface.

Soft scrambled eggs

Crack eggs into a cold saucepan. Add cream and butter. Place over low heat and stir continuously with a spatula, scraping the bottom as it cooks slowly. Remove from heat just before fully set — they should be soft, glossy, and custard-like.

Assemble the dish

Stack 2–3 pancakes per plate. Top with folds of smoked salmon. Spoon over the soft scrambled eggs. Garnish with a generous spoonful of caviar pearls, wedges of lemon and a sprinkle of chives.
8 August 2026