Cauliflower and gruyere tart

Calamari

Calamari and fennel linguine

15 minutes

Sticky marsala baked figs

Chilli recipes

Chilli saffron prawn pasta

Tiramisu with Kahlua and mascarpone

Chilli recipes

Mushroom soup with chilli-fried pumpkin seeds

Modern potato bake

Warm pudding

Steamed orange pudding

40 minutes

Lasagne recipes

Mushroom lasagne bianco

40 minutes

Chops recipes

Glazed seared lamb chops with whipped Parmesan potatoes

30 minutes

Tea recipes

Oven-poached quinces with chai ice cream

3½ hours

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Jerusalem Artichoke soup with roasted hazelnuts

By TASTE

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g Jerusalem artichokes, peeled and chopped
100 g potatoes, peeled and finely diced
250 g leeks chopped (the white part only)
100 g onions, chopped
50 g butter
3½ cups chicken stock
½ cup milk
½ cup cream
A pinch of ground nutmeg
Sea salt and freshly ground black pepper
50 g hazelnuts, roasted and chopped

Method

In a large saucepan, sweat the artichokes, potatoes, leeks and onion in the butter until the onions are tender but not coloured.

Add the chicken stock and simmer until the artichokes and potatoes are tender.

Add the milk, cream, nutmeg and seasoning and blend until smooth.

Reheat, adjust seasoning and serve garnished with chopped hazelnuts.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Cauliflower and gruyere tart

Calamari and fennel linguine

Sticky marsala baked figs

Chilli saffron prawn pasta

Tiramisu with Kahlua and mascarpone

Mushroom soup with chilli-fried pumpkin seeds

Modern potato bake

Steamed orange pudding

Mushroom lasagne bianco

Glazed seared lamb chops with whipped Parmesan potatoes

Oven-poached quinces with chai ice cream

Jerusalem Artichoke soup with roasted hazelnuts

Jerusalem Artichoke soup with roasted hazelnuts

Ingredients

Method