Transfer the mixture to a pastry bag fitted with a 1 cm round tip and pipe macarons
on an oven tray lined with silicon mat.
Lay cauliflower florets out in a single
layer on an oven tray, scatter over half of the lemon zest, season well with salt and pepper and drizzle with olive oil.
Place the almonds
on an oven tray in the centre of the over and roast for 10 minutes or until lightly toasted.
Cut off ends and half the sweet potatoes and then place them flat side
down on an oven tray drizzled with olive oil.
Pour the
mixture on an oven tray lined with lightly greased baking paper and flatten to an even layer, about 1 - 2 cm thick.
Place the
bananas on an oven tray and bake until the skins start to weep and ooze (around 20 minutes to half an hour depending on how ripe your bananas are).
Place your
turkey on the oven tray, breast side up, and cover the bird with tinfoil, shiny side down, tucking the foil under the edge of the pan.
Wrap four of the tortillas in foil and place
on oven tray for 10 minutes just to warm them up.
On an oven tray place on a side the chopped tomatoes and in the other side the whole ones.
Then place
on an oven tray.
Place
on oven tray, preferably onto baking paper and bake in preheated oven for 25 minutes turning the potatoes half way through.
Toss until evenly coated, then spread out
on an oven tray.
Spread out
on an oven tray, drizzle with a tiny bit of melted coconut oil, and toss around so the vegetables are coated.
Heat oven to 180 C. Spread the hazelnuts out
on an oven tray and toast for 7 - 10 minutes until they're browning and smell delicious.
7 Cut the peppers in half, remove the stalk and seeds, and sit them cut - side down
on an oven tray or a couple of trays.