Aliums

Garlic-butter roast chicken with guava pickle

30 minutes

Pizza recipes

Toasted pine nut and lemon-butter pasta

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Tempura vegetables with home-made Aïoli

30 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Pan-fried harissa prawns with citrus salsa

15 minutes

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Calamari

Chunky garlic and lemon calamari

1-2 minutes

Fakeaway recipes

Fish n chips with home-made tartar sauce

20 minutes

Fish recipes

Salmon fish cakes with crushed avocado

Salmon fish cakes with crushed avocado

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 x 800 g skinned fillet of lightly smoked salmon
½ cup breadcrumbs
1 fresh chopped chilli
2 cloves garlic
1 x 5 cm piece ginger
Juice of 1 or 2 limes
1 t sesame oil
½ t rice-wine vinegar
1 T olive oil
2 ripe avocados
Juice of 1 lemon
¼ cup chopped coriander

Method

Preheat the oven to 180°C. Cut skinned fillet of lightly smoked salmon trout into chunks and place in a blender. Add breadcrumbs, fresh chopped chilli, cloves garlic and piece ginger, grated, and blend well.

Add the juice of limes, sesame oil and rice-wine vinegar and season to taste, and blend again. Remove from the blender, mould into fish cakes and refrigerate for 10 minutes.

Heat olive oil in a hot pan, then fry the fish cakes on each side until golden. Remove and finish cooking in the oven for 5 minutes.

Crush ripe avocados with the juice of 1 lemon and chopped coriander. Season and serve with the warm fish cakes.

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Salmon fish cakes with crushed avocado

Salmon fish cakes with crushed avocado

Ingredients

Method