Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Blinis

30 minutes

Beetroot recipes

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Roast chicken

Fennel-and-orange roast chicken with sweet potato crisps

55 minutes

Asian recipes

Salmon with kale and Asian dressing

10 minutes

Whole in one

15 minutes

Diwali recipes

Jalebi

8 minutes

Crispy pork belly sandwich

2 hours

Brunch recipes

Haddock fish cakes with poached eggs

30 minutes

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Coriander pesto

Coriander pesto

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

80 g fresh coriander, washed, dried and roughly chopped
4 garlic cloves, chopped
1 x 4–8 cm fresh ginger piece, peeled and chopped
2-3 small bird’s-eye chillies, seeded
40 g salted peanuts, crushed
85 ml freshly squeezed lemon juice
65 ml canola oil
Sea salt and freshly ground black pepper, to taste

Method

1. Blend all the ingredients using a hand blender, or whizz in a food processor without bothering to chop everything beforehand.

2. If the pesto is too thick, add a small amount of water until you like the consistency.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Blinis

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Fennel-and-orange roast chicken with sweet potato crisps

Salmon with kale and Asian dressing

Whole in one

Jalebi

Crispy pork belly sandwich

Haddock fish cakes with poached eggs

Gluten-free pancakes with fresh dates

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Coriander pesto

Coriander pesto

Ingredients

Method