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Dijon mustard

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Ham-and-cheese sandwich pudding

30 minutes

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Beef meatballs and linguine with roast peppers and basil

20 minutes

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Warm goat’s cheese and citrus salad with caramelised lemon dressing

5 minutes

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Open chicken and garlic mayonnaise sandwich

45 minutes

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Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

5 minutes

Asparagus recipes

Asparagus-and fennel salad with pancetta and poached egg

30 minutes

Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Beetroot recipes

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

French toast

French cheese on toast

10 minutes

Cauliflower recipes

Cauliflower couscous with mustard butter

8 minutes

Egg recipes

Caesar salad with quail eggs

20 minutes

Caesar salad with quail eggs

By Moreno Cedroni

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

200 g bacon
1 t Italian parsley chopped
2 garlic cloves, finely chopped
40 g butter
Ciabatta 4 slices
12 quail’s eggs
280 g cos lettuce
6 anchovies
20 g Parmesan shaved
Sea salt and freshly ground black pepper, to taste

For the dressing, blend:

140 g good-quality mayonnaise
1 t garlic
6 anchovies
1 T Parmesan grated
2 t red wine vinegar
Sea salt and freshly ground black pepper, to taste
2 t Dijon mustard
1 t Italian parsley
1 t capers

Method

Pan-fry the bacon until crisp.

Mix the parsley and garlic with the butter and brush onto the bread. Pan-fry until golden brown.

Pan-fry the quail’s eggs, sunny side up.

Toss the lettuce with the dressing. Divide the lettuce between 4 serving plates and arrange the anchovy and Parmesan on top. Season to taste.

Place slices of bread on the side and top with the bacon and pan-fried quail’s eggs.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Ham-and-cheese sandwich pudding

Beef meatballs and linguine with roast peppers and basil

Warm goat’s cheese and citrus salad with caramelised lemon dressing

Open chicken and garlic mayonnaise sandwich

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Asparagus-and fennel salad with pancetta and poached egg

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

French cheese on toast

Cauliflower couscous with mustard butter

Caesar salad with quail eggs

Caesar salad with quail eggs

Ingredients

Method