• 250 g diced rhubarb
• 1/3 c brown sugar
• ½ vanilla pod
• Grated zest of an orange or lemon
• A punnet of fresh raspberries
• Greek yoghurt
• ½ c toasted muesli

Place the first four ingredients in the top of a double boiler. Cover and cook for 20 minutes until the rhubarb is soft.
Remove from the heat, discard the vanilla pod and fold through most of the raspberries and set aside to cool.
Spoon into six small glass dishes or pots and add a dollop of yoghurt, a sprinkle of muesli and a couple of extra berries to top it off.

Cut up about 4 cups of vegetables such a cauliflower, small carrots, red onion, chilli, capsicum and zuchinni cut into small bite size pieces (although small chilli and baby carrots can be left whole).
Place the vegetable pieces in a bowl and coat well with the following ingredients.

• 1 tsp salt
• 1 tsp chilli flakes
• ½ tsp each of mustard seeds and whole peppercorns
• 1 tbsp sesame oil
• Pickling liquid:  Heat together until the sugar has dissolved.
• 2 cups of rice wine vinegar
• 2 cups water
• ½ c raw sugar

Pack the vegetables into sterilized jars and pour over the pickling liquid.  Leave to cool before sealing the jars.  Store in the fridge.