Ceviche recipes

Summer berry Campari with salmon ceviche

Berry recipes

Raspberry, lemon and lime heart cake

45 minutes

Cocktail recipes

Coconut-and-rum granadilla cocktail

Traditional green-apple sorbet

25 minutes

Chicken recipes

Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

20 minutes

Lemongrass prawns on baby gem lettuce

5 - 10 minutes

Tuna tempura rolls with pea shoots and seaweed

5 - 10 minutes

Vegan recipes

Crispy potatoes with lime-and-parsley salt

1 hour

Butterflied lemon-and-lime prawns

Butterflied lemon-and-lime prawns

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 large prawns
1 T olive oil
Zest of 1 lemon
2 limes
50 g softened butter
Radish slivers
Lemon juice

Method

Clean the large prawns, then, using a sharp knife, carefully slice along their bellies to make to slit. Place a pan over a medium to high heat, toss the prawns in olive oil and season to taste, then add to the pan and fry until coral in colour.
Mix the zest of 1 lemon and limes into softened butter, then add to the pan at the last minute and toss with the prawns Serve with crunchy radish slivers and lemon juice.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Summer berry Campari with salmon ceviche

Raspberry, lemon and lime heart cake

Coconut-and-rum granadilla cocktail

Melon and smoked trout salad

Papaya and pineapple sorbet

Traditional green-apple sorbet

Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

Lemongrass prawns on baby gem lettuce

Tuna tempura rolls with pea shoots and seaweed

Crispy potatoes with lime-and-parsley salt

Mint and pomegranate crush

Butterflied lemon-and-lime prawns

Butterflied lemon-and-lime prawns

Ingredients

Method