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Roast artichokes with Korean Bolognese

1 hour

Baked honey ricotta with golden kiwis

15 minutes

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Whole harissa-roasted cauliflower

30 minutes

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Beetroot-and-carrot salad

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Yellowtail ceviche with tiger’s milk dressing

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Mini Black Forest cakes

18 minutes

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Cafe de Paris butter

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Black rice and mango pilau with beetroot and pistachio

30 minutes

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Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

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Sticky soya chargrilled salmon skewers

1-2 minutes

Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Apple recipes

Apple-and-beetroot raita

Apple-and-beetroot raita

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 Granny Smith apple
½ lemon, juiced
1 cup yoghurt
1 t mint
1 garlic clove, chopped
½ t nutmeg, ground
1 raw beetroot, grated
Tortilla chips, to serve

Method

Grate 1 Granny Smith apple and mix with the juice of ½ lemon, 1 cup thick full-cream yoghurt, 1 t chopped mint, 1 clove chopped garlic, ½ t ground nutmeg and 1 grated raw beetroot.

Season and serve with tortilla chips or lamb curry.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Roast artichokes with Korean Bolognese

Baked honey ricotta with golden kiwis

Whole harissa-roasted cauliflower

Beetroot-and-carrot salad

Yellowtail ceviche with tiger’s milk dressing

Mini Black Forest cakes

Cafe de Paris butter

Black rice and mango pilau with beetroot and pistachio

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Sticky soya chargrilled salmon skewers

Sesame-crusted seared salmon with crushed minted peas and beetroot

Apple-and-beetroot raita

Apple-and-beetroot raita

Ingredients

Method