Salad in a jar

Mushroom and asparagus pasta

20 minutes

Egg recipes

Leek and ham phyllo tarts

15 minutes

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

45 minutes

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

20 minutes

Nut recipes

Dense date cake with thick peanut butter frosting

1 hour, 30 minutes

Pie recipes

Haddock pie

20 minutes

Nut recipes

Spicy peanut soup

25 - 30 minutes.

Hungarian chicken

45 minutes

Butternut recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Cheese recipes

Olive, thyme and onion tart

1 hour 10 minutes

Beetroot recipes

Fresh beetroot soup

20 minutes

Fresh beetroot soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

350 g beetroot
1 cup berry juice
1 apple, chopped
1 peach, chopped
1 cup orange juice
1/2 cup cream
1 squeeze lemon juice
1 t honey
Sprig of basil
Granny Smith apple, sliced

Method

Boil the beetroot until tender, then rub with a clean cloth to remove the skins.

Blend the beetroot flesh with berry juice.

Add the chopped apple, chopped peach, orange juice and cream. Season and add a squeeze of lemon juice and honey. Blend once more until smooth.

Garnish with a sprig of basil and serve with sliced Granny Smith apple.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Salad in a jar

Mushroom and asparagus pasta

Leek and ham phyllo tarts

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Dense date cake with thick peanut butter frosting

Haddock pie

Spicy peanut soup

Hungarian chicken

Barley, lentil and butternut casserole

Olive, thyme and onion tart

Fresh beetroot soup

Fresh beetroot soup

Ingredients

Method