Savoury bake

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

40 minutes

Apple recipes

Rooibos creme caramel and toffee apple

45 minutes

Porridge recipes

Creamy oats with caramelised banana

Lasagne recipes

Spinach and mozzarella lasagne

25 minutes

Banana cream and chocolate eclairs

30 minutes

Apple recipes

Eton mess roulade with passion cream

20 minutes

Prawns with butternut rice, red curry cream and seaweed crisps

40 minutes

Kelp, wakame and mussel broth

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

20 black mussels, on the shell
150 g kelp or kombu, coarsely diced (if you use kelp you've collected, be sure to wash it thoroughly)
1 onion, finely sliced
2 T bonito flakes (optional)
3/4 cup sake or white wine
1 x 5 cm ginger piece
2 garlic cloves, sliced
30 g wakame, soaked
1 cup cream
1 T miso paste

Method

Place the mussels, kelp, onion and bonito flakes, if using, into a large saucepan over a medium to high heat.

Toss in the pan, then add the sake or white wine, ginger, garlic and miso paste. Cover with a lid and toss a bit more.

Steam lightly for a minute or so before adding the remaining ingredients. Cover with the lid again. Simmer for a further 5 minutes until all the mussel shells have opened and the broth has become fragrant.

The mussels should be plump and silky, so take care not to overcook them. Discard any mussels that do not open.

Cook’s note: When cooking mussels, get the pan red hot and take them off the heat as soon as they open.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

Rooibos creme caramel and toffee apple

Creamy oats with caramelised banana

Spinach and mozzarella lasagne

Banana cream and chocolate eclairs

Apple and cranberry pie

Creamy cannellini-bean toasts

Sweetcorn soup

Haddock and prawn stew

Eton mess roulade with passion cream

Prawns with butternut rice, red curry cream and seaweed crisps