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Cooking with

Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

3 hours, 10 minutes

Chilli recipes

Laksa red chilli and Thai basil clam curry

25 minutes

Guinea fowl and Parma ham roulade with potato pudding

90 minutes

Steak recipes

Spicy red lentils and crisp tofu

Fish recipes

Spiced fish with cashews on coconut basmati rice

30 minutes

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Avocado recipes

Beetroot mousse

30 to 40 minutes

Fresh mango and rocket salad with smoked tuna

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

4 ripe mangoes
Rocket leaves
Smoked tuna (see Cook's note)
Fresh lime juice
Sea salt and freshly ground black pepper

Method

Peel and slice the cheeks of four ripe mangoes, then top with rocket leaves and slivers of smoked tuna.
Squeeze over fresh lime juice and season with sea salt and freshly ground black pepper.
Cook's note: Choose pole-caught tuna only, or on the odd occasion local, longline-caught tuna, but never imported longline tuna that is not sustainable. For more info visit our article on Fishing for the future

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Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

Laksa red chilli and Thai basil clam curry

Guinea fowl and Parma ham roulade with potato pudding

Balsamic-glazed lamb steak

Spicy red lentils and crisp tofu

Spiced fish with cashews on coconut basmati rice

Pan-grilled pork chops with apple and potato bake

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Beetroot mousse

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Fresh mango and rocket salad with smoked tuna

Fresh mango and rocket salad with smoked tuna

Ingredients

Method