Sunraysia

• Porridge with sultanas and honey, made with half soya milk, half water
• Tea/coffe

Strips of raw yellow pepper and carrots with hummus dip, Rosehip tea

• Jerusalem artichoke soup Wholemeal roll and butter
• Two passion fruit and 1 Sharon fruit

Jerusalem artichoke soup.
10 mins preparation, 30 mins cooking time. Serves 4

10g butter/1/2 oz
1 onion
400g/500g Jerusalem artichokes
300ml/1/2 pint vegetable stock
pinch of sugar
300ml/1/2 pint milk
2 tbsp½ cream to serve

Heat butter in a large pan, add the onions and cook until softened. Add the peeled, sliced artichokes and sweat for 10 minutes. Add the stock and sugar and season. Simmer for 20 minutes. Liquidise, then pour back into the pan with the milk. Bring to the boil then stir in the cream.

Two rice cakes with English honey, Sunraysia Pure Squeezed Tomato Juice

• Oriental beef stir fry
• Dandelion coffe

Oriental beef stir fry.
20 mins preparation (including marinating time), 10 mins cooking.

400g beef cut into strips
1tsp ginger
2 cloves garlic
1 tbsp lemon juice
1 tsp honey
3 tbsp soy sauce
2 tbsp groundnut oil
1 Chinese leaf cabbage
10 spring onions
150g/5oz baby sweetcorn
100g/4oz sugar snap peas
200g/7oz bean sprout

Prepare the marinade - chop the ginger, garlic and mix with the lemon juice, honey and soy sauce. Mix into with the beef and marinade for 10 minutes. Cook with 2 tbsp oil in wok. Add Chinese leaf cabbage, shitake mushrooms, spring onions, baby sweetcorn, sugar snap peas and bean sprouts and stir fry. Serve with wild rice.