Pie recipes

Dense beetroot and chocolate cake

1 hour

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Avocado recipes

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Coconut and almond chocolate clusters

Seared beef fillet with horseradish baby potatoes

40 minutes

Asparagus recipes

Chilled asparagus summer soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 cloves crushed garlic
2 T butter
6 crisp spring onions, chopped
400 g baby spinach
300 g asparagus, chopped
3 cups vegetable stock
Cream

Method

In a saucepan, sauté cloves crushed garlic in butter until softened and fragrant. Add crisp spring onions, chopped, and cook with baby spinach and asparagus, chopped, until softened but still vibrant green in colour.
Add chicken stock and bring to a gentle simmer. Remove from the heat and purée the soup with a hand blender until smooth. Pour into a clean saucepan and heat over a low heat until warm. Serve with a drizzle of cream.

Spinach lasagne

Air-fryer nachos

Home-made chips

Haddock and prawn pie

Dense beetroot and chocolate cake

Garlicky roast butternut with mielie puree

Silky smooth red pepper fish soup

Deconstructed avocado ritz

Beetroot mousse

Goats-cheese mousse with semi-dried and pickled tomatoes

Creamy potato bake

Brinjal-cauliflower side

Coconut and almond chocolate clusters

Seared beef fillet with horseradish baby potatoes