Asparagus recipes

Broad beans with asparagus dip

5 minutes

Beetroot recipes

Pomegranate cocktail

Berry recipes

Rosé-and-berry jelly

8−10 minutes

Brinjal recipes

Baba ganoush salad

45 minutes

Five-ingredient recipes

Banana-and-egg flapjacks

10 minutes

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Easy caramel apple and goat’s cheese tart

25 minutes

Beetroot recipes

Black rice and mango pilau with beetroot and pistachio

30 minutes

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Avocado, cucumber, seaweed and sticky soya chicken

20 minutes

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Pumpkin fritters with cinnamon sugar

15 minutes

Fish recipes

Pan-fried soles with parsley pesto and lemon-cream pasta

8 minutes

Brownie recipes

Brownies with berry sauce and crushed Oreos

35 minutes

Sweet treat

Lemon-and-vanilla marmalade

30 minutes

Lemon-and-vanilla marmalade

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

200 g sugar
1 cup water
4 lemons, cut into eighths
1 vanilla pod, seeded

Method

Combine the sugar and water in a saucepan over a low heat. Add the lemons and vanilla and bring to a gentle boil.

Allow the mixture to reduce gradually while the lemon softens and turns slightly translucent.

Once the marmalade is thick and sticky, remove it from the heat and allow it to cool slightly before serving.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Broad beans with asparagus dip

Pomegranate cocktail

Rosé-and-berry jelly

Baba ganoush salad

Banana-and-egg flapjacks

Easy caramel apple and goat’s cheese tart

Black rice and mango pilau with beetroot and pistachio

Avocado, cucumber, seaweed and sticky soya chicken

Pumpkin fritters with cinnamon sugar

Pan-fried soles with parsley pesto and lemon-cream pasta

Brownies with berry sauce and crushed Oreos

Lemon-and-vanilla marmalade

Lemon-and-vanilla marmalade

Ingredients

Method