Can canned food be healthy?

To make the olive oil cake, pre-heat oven to 170 deg C.

Whisk yogurt, soya milk, lemon juice and lemon zest together.

In another bowl, mix monk fruit sugar, cake flour, baking powder, baking soda and salt.

Add wet ingredients and olive oil. Mix until smooth.

Pour into a 15cm round cake tin and bake for 18 to 22 minutes until golden.

In the meantime, simmer peaches in tea and honey with vanilla essence. Poach gently, then let cool slightly in syrup.

For the cream, mix Greek yogurt with oat milk, honey and vanilla essence. Chill for an hour.

Toast pistachios and oats at 180 deg C for five minutes until golden.

Add olive oil and honey. Bake at 180 deg C for five minutes until crisp and fragrant.

To make the jelly, mix honey, tea, agar-agar powder and gelatine.

Heat until dissolved, then pour into moulds and chill until set.

To assemble, place the cake on a plate. Place the poached peach on the cake and cover with jelly. Pipe yogurt cream onto plate next to the cake. Sprinkle pistachio oat crumble over cake.

Place the flour on a clean work surface and form it into a mound. Create a well in the centre.

Combine the egg and tomato paste in a small bowl and whisk until smooth and evenly mixed.

Pour the egg and tomato mixture into the centre of the flour well. Using a fork, gradually incorporate the flour into the mixture, working from the inside outwards until a shaggy dough forms.

When it is firm enough to knead, begin kneading the dough.

Knead the dough for eight to 10 minutes until smooth and elastic. If the dough feels dry, add a few drops of water. If it is too sticky, dust lightly with flour.

Wrap the dough tightly in cling film and allow it to rest at room temperature for at least 30 minutes.

Divide the dough into smaller portions. Using a pasta machine set at the widest setting, pass the dough through the rollers several times, folding it into thirds after each pass.

Gradually reduce the roller setting one notch at a time until the pasta sheet reaches about 1mm to 1½mm thickness.

Lightly dust the pasta sheets with flour and cover with a clean cloth until ready to use.

Cut the shrimps into small pieces and place them in the freezer for 10 to 15 minutes until very cold but not frozen.

Transfer the chilled shrimps to a food processor and pulse until a coarse paste forms.

Add egg white and continue processing until incorporated.

With the machine running, gradually add the chilled whipping cream and olive oil. Blend until a smooth and cohesive mixture is achieved.

Transfer the mixture to a bowl and fold in the beans, button mushrooms, corn, chives, lemon zest, black pepper and coriander stems.

Cover and refrigerate for at least 30 minutes before using.

Transfer the mixture into a piping bag for easy filling of the cappelletti.

Lay the pasta sheet on a lightly floured work surface. Cut out six rounds with a 75mm cutter.

Pipe a small amount of shrimp and corn filling into the centre of each circle.

Lightly dab water around the edges of the pasta to help seal it.

Fold the pasta over to form a semicircle, pressing firmly to seal while removing any trapped air.

Bring the two corners together around your finger and pinch gently to create the traditional cappelletti shape.

Bring a large pot of water to a boil, adding salt once it reaches a rolling boil. Cook the cappelletti for 1½ to two minutes, until it floats to the surface.

Drain well and toss lightly with a small amount of olive oil to prevent sticking.

Heat a saucepot over medium heat and drizzle with half the amount of olive oil. Sweat the garlic until fragrant, being careful not to let it brown.

Add the clams and toss for a minute, then deglaze with some chicken stock.

Pour in the chicken stock and cover the pot. Cook until the clams have opened, then remove the clams to avoid overcooking.

Add the cherry tomatoes, zucchini and mushrooms to the broth and let it simmer for about a minute.

Return the clams to the broth.

Season with salt and freshly ground black pepper to taste.

Arrange three cappelletti in a bowl. Spoon clams and vegetables around the pasta. Ladle clam broth into bowl.

Finish with a drizzle of extra virgin olive oil.

In a mixing bowl, combine the soya sauce, lime juice, honey, minced garlic, grated ginger, sesame oil, rice vinegar and black pepper. Mix well until the honey is fully dissolved.

Add the chicken to the marinade and toss thoroughly to ensure all pieces are evenly coated.

Cover the bowl with cling film and marinate in the refrigerator for 20 to 30 minutes to allow the flavours to penetrate the chicken.

Remove the chicken from the refrigerator five to 10 minutes before cooking. Drain off any excess marinade if necessary.

Heat a saute pan over medium-high heat and add olive oil to the pan.

Once the oil is hot, add the marinated chicken in a single layer. Avoid overcrowding the pan to ensure even browning.

Saute the chicken for four to six minutes, stirring occasionally until it is golden brown on the outside and fully cooked through. The internal temperature should reach 75 deg C.

Add the corn kernels to the pan and toss gently with the chicken. Continue cooking for one to two minutes until the corn is heated through and lightly caramelised.

Remove from the heat and allow the chicken to rest.

Cut the avocado in half lengthwise and remove the seed. Scoop out the flesh and cut it into small cubes.

Place the diced avocado into a blender along with the yogurt, lime juice and cilantro.

Blend on medium speed until the mixture is smooth, creamy and free of lumps.

Transfer the avocado yogurt to a bowl or container. Cover and refrigerate until ready to use. Serve chilled for the best flavour and texture.

Place the pomegranate seeds, grapefruit cubes and orange cubes into a mixing bowl. Add the shallots, chilli and coriander.

Drizzle the olive oil over the salsa and season lightly with freshly ground black pepper. If desired, add a small pinch of salt to enhance the flavours.

Gently toss all the ingredients together using a spoon, taking care not to break up the citrus segments.

Taste and adjust the seasoning as required. For additional brightness, add a small squeeze of fresh lime juice.

Cover and refrigerate for 10 to 15 minutes before serving to allow the flavours to develop. Stir gently before serving and drain any excess liquid if necessary.

Combine chopped tomatoes, red onion, rinsed kidney beans and cilantro in a bowl.         

Add lime juice and black pepper.         

Mix gently and set aside.         

Cover and refrigerate for 10 to 15 minutes before serving to allow the flavours to develop.

Warm the tortillas in a dry pan on medium heat for 10 to 15 seconds, or until soft and pliable.

Gently fold each tortilla into a taco shell shape and place on a taco holder.

Fill each taco shell with an even portion of the sauteed marinated chicken and corn mixture.

Top the chicken with a spoonful of pico de gallo, distributing it evenly across the filling.

Transfer the avocado yogurt into a piping bag and pipe small dots or a light zigzag pattern over the pico de gallo.

Finish by spooning a small amount of the pomegranate citrus salsa over the top of each taco.

Garnish with additional coriander leaves, lime wedges or pomegranate seeds if desired. Serve immediately.