Chicken recipes

Camembert roasted in vine leaves with verjuice-poached grapes

Fish recipes

Grilled steak and beetroot salad

20 minutes

Asparagus recipes

Warm chicken and asparagus salad

25 minutes

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

10 minutes

Salmon with a soya-jalepeno dressing

Egg recipes

Tuna Carpaccio with strawberries and chunky croutons

Caprese salad sixteen82

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 balls buffalo mozzarella, sliced evenly
Sea salt and freshly ground black pepper
2 ripe avocados, halved and peeled
4 ripe plum tomatoes, blanched, peeled, quartered and seeded fresh basil sprouts or baby basil, for se
Croutons, for serving

For the salsa verde, blend:

2 T parsley
1 T basil
2 t mint
2 t capers
1 clove garlic
1 t whole-grain mustard
1/3 cup olive oil, plus extra if needed
White-wine vinegar, to taste

Method

Plate the mozzarella so that each slice overlaps. Season to taste.
Slice the avocado widthways and place on top of the mozzarella and season again.
Top with the quartered tomatoes and season for the last time.
Combine the ingredients for the salsa verde and serve with the croutons.

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Air-fryer buttermilk chicken breasts

Caesar chicken schnitzel

Ladle eggs with chilli crisp

Camembert roasted in vine leaves with verjuice-poached grapes

Salmon fish cakes by Siba

Salmon fish cakes

Grilled steak and beetroot salad

Warm chicken and asparagus salad

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Salmon with a soya-jalepeno dressing

Poached egg and gammon salad

Tuna Carpaccio with strawberries and chunky croutons

Caprese salad sixteen82

Caprese salad sixteen82

Ingredients

Method