Fruity dessert

Lemon curd yoghurt and caramel swirl

Cheese recipes

Baked feta and chilli fennel

20 minutes

Curried smoked trout “Scotch eggs”

20 minutes

Afternoon tea

Coconut and white chocolate lamingtons

5 minutes

Panna cotta

Buttermilk and vanilla panna cotta with syrupy strawberries

5 minutes

Blue cheese Waldorf salad

10 minutes

Christmas dessert

Sherry trifle

20 minutes

Chicken braised in apple cider with tarragon

1½ hours

Tea recipes

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Tart recipes

Coffee and chocolate tarts

10 minutes

Aliums

Fragrant garlic mussels

10 minutes

Baby marrow and Cremezola pasta

15 minutes

Baby marrow and Cremezola pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

8 clean baby marrows, shaved
3 T olive oil
3 cloves garlic, crushed
1/2 cup cream
100 g Cremezola cheese
Freshly ground black pepper

Method

Place a pan over a high heat.

Using a vegetable peeler, shave the baby marrows to make thin ribbons, place in a bowl, toss with 2 T olive oil and season to taste. Fry in batches until charred.

Using the same pan, gently fry the crushed garlic in 1 T olive oil until fragrant but not brown. Add the cream and Cremezola cheese. Reduce slightly and season.

Toss with the baby marrow ribbons and serve hot with al dente tagliatelle and a crack of black pepper

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Lemon curd yoghurt and caramel swirl

Baked feta and chilli fennel

Curried smoked trout “Scotch eggs”

Coconut and white chocolate lamingtons

Buttermilk and vanilla panna cotta with syrupy strawberries

Blue cheese Waldorf salad

Sherry trifle

Chicken braised in apple cider with tarragon

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Coffee and chocolate tarts

Fragrant garlic mussels

Baby marrow and Cremezola pasta

Baby marrow and Cremezola pasta

Ingredients

Method