Asparagus Pasta

Serves 4 Ingredients 1lb Asparagustough stalks snapped and discarded 2 cloves of garlic 1 small hot dried chili 2 tbsp butter 1 lemon 2 tbsp aged pecorino cheese, shaved a handful of herbs: basil, parsley or marjoram are all fine 350g fresh angel-hair pasta 4 large slices of prosciutto Boil a large pan of salted water. Snap the stems from the asparagus. In a blender or with a knife, chop the asparagus until very fine. Finely chop the garlic, crush the chilli. Heat a large frying pan and melt the butter and add the garlic, followed by the dried chilli. Cook until the smell of the garlic starts to fill the room and then add the asparagus. Season well with salt and fry for a minute or so. Add 100ml of water and cook until the mixture is completely soft but still bright green. Boil the pasta until al dente (usually about half a minute less than it says on the packet, but it’s up to your taste). Add the pasta to the cooked asparagus, add in the cheese, and add the herbs and juice from the lemon. Add a little of the pasta water to make sure the pasta is loose and glossy, add a little olive oil or butter if you think it needs it. Serve topped with a slice of prosciutto.

Flourless Black Chia Bison Meat Tarts with The Healthy Butcher's Signature BBQ Sauce

1lb Ground Bison
1/2 Cup Brick Street Bread Crumbs
2 TBS Black Chia Seeds
1 egg beaten
Your favourite chopped fresh herbs (or a dash of basil, thyme, sage)
dash of Worcestershire sauce
1/4 Cup of The Healthy Butcher's BBQ sauce
fresh pepper
1 onion diced
2 smashed garlic cloves
sliced avocado for garnish

Makes 12 small tarts or 6 large
Special Equipment: 1x 12 muffin pan or 1x 6 large muffin pan, parchment paper
Preheat oven to 375 degrees, cut 12 or 6 squares out of the parchment paper
Combine all the ingredients in a bowl (Jules my four year old is actually responsible for this part with the exception of the raw meat). Mix well with your hands. Divide into muffin cups with parchment paper and bake for 45 minutes or until meat reaches 165 degrees
Serve topped with sliced avocado.
Jules and Jacquelyne approved. I served this with the orange sauteed kale with grated beets and gingered turnip.

Sautéed Chard with Poached Eggs

Serves 2 as a main
1 bunch Chard (Rainbow or Swiss)
1 1/2 tsp olive oil
2 garlic cloves, sliced thin
1 chilli or 2 tsp chilli pepper flakes
Juice 1/2 lemon (or to taste)
1 Tbsp freshly grated Parmesan
1 heaping Tbsp drained capers
2 Poached egg, to serve (optional)
zest 1/2 lemon


1/ Prepare the chard, first by washing it really well in cold water. Drain, chop nasty bits of stalk off and then chop the remaining stalks into roughly 1 inch peices. Cut the leaves into roughly 1 inch strips (keeping separate from the stalks).
2/ Heat the oil in a large sauté pan over a medium heat and add the garlic and chili to the pan. Toss until golden brown, which will take about 30 odd seconds. Remove from the pan with a slotted spoon and drain on paper towels.
3/ Add the chopped stalks to the pan. Cook over a medium-high heat for 5 minutes, tossing/stirring from time to time and adding a tablespoon of water if necessary to stop sticking.
4/ After five minutes, add the reserved leaves to the pan, turning so that they can wilt evenly. Cook for a further 8 minutes, continuing to toss and stir until they are fully wilted and some of the stalk ends are going golden.
5/ Remove the pan from the heat and add the garlic, chili and remaining ingredients to the pan, tossing to combine evenly and tasting before adding freshly ground black pepper and sea salt to taste. For a complete meal serve topped with a poached or fried egg.