NOPI: The

Red quinoa and watercress salad

11 minutes

Potato recipes

Potato and sweet potato röstis

15 minutes

Snack recipes

Kale-and-basil pesto

Cake recipes

Lemon cream cheesecake

30 minutes

Salad recipes

Warm winter slaw

5 minutes

Salad recipes

Baby marrow ribbon salad

5 minutes

Coconut recipes

Gluten-free lemon-and-coconut-crusted tarts

30 minutes

Beef recipes

T-bone steak with buttermilk sauce and chakalaka

20 minutes

Afternoon tea

Easy lemon curd and granadilla meringue

15 minutes

Milk recipes

Pork belly roasted in milk and sage

2 hours

Egg recipes

Niçoise salad with warm soft-boiled eggs

10 minutes

Sweet treat

Berry-and-rosemary crumble

30 minutes

Berry-and-rosemary crumble

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

400 g Woolworths frozen mixed berries
120 g treacle sugar
Juice of 1 lemon
1 t vanilla extract
1 sprig rosemary

For the topping

60 g butter
100 g flour
90 g caster sugar
50 g oats
Crème fraîche, for serving

Method

Preheat the oven to 180°C.

Place 400 g Woolworths frozen mixed berries in a pie dish and sprinkle with 120 g treacle sugar, the juice of 1 lemon, 1 t vanilla extract and 1 sprig of rosemary, leaves picked and chopped.

To make the topping, rub 60 g butter into 100 g flour. Stir through 90 g caster sugar and 50 g oats and sprinkle over the berries. Bake for 30 minutes. Serve with crème fraîche.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Red quinoa and watercress salad

Potato and sweet potato röstis

Kale-and-basil pesto

Lemon cream cheesecake

Warm winter slaw

Baby marrow ribbon salad

Gluten-free lemon-and-coconut-crusted tarts

T-bone steak with buttermilk sauce and chakalaka

Easy lemon curd and granadilla meringue

Pork belly roasted in milk and sage

Niçoise salad with warm soft-boiled eggs

Berry-and-rosemary crumble

Berry-and-rosemary crumble

Ingredients

Method