Panna cotta

Buttermilk and vanilla panna cotta with syrupy strawberries

5 minutes

Endive, fennel, celery and blue cheese salad

10 minutes

Fish recipes

Thai-style fish ball broth

20 minutes

Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Kofifi salad with cajun chicken and honey dressing

10 minutes

Battered and

Tempura broccoli and asparagus with warm caper dressing

10 minutes

Leftovers recipes

Rotisserie chicken with roast potato salad and home-made mayonnaise

15–20 minutes

Creamy asparagus terrine with mustard vinaigrette

5 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Gnocchi recipes

Vegetarian Gnocchi

10 minutes

Cajun chicken wrap

5 minutes

Salt-and-pepper squid with summer salsa

10 minutes

Salt-and-pepper squid with summer salsa

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

800 g calamari tubes
500 g rice flour
1 T sea salt
2 T freshly ground black pepper
1/2 cup vegetable oil

For the salsa, mix:

4 ripe tomatoes, chopped
1 red onion, chopped
1/2 cup coriander, chopped
1-2 fresh chilli, chopped
1 T malt vinegar
2 T olive oil
1/2 lemon, juiced

Method

Rinse and clean the squid tubes and pat dry before slicing into rings.

In a mixing bowl, mix the rice flour, salt and pepper until combined.

Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot topped with the salsa.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Buttermilk and vanilla panna cotta with syrupy strawberries

Endive, fennel, celery and blue cheese salad

Thai-style fish ball broth

Pasta and greens with herb-and-goat’s cheese pesto

Kofifi salad with cajun chicken and honey dressing

Tempura broccoli and asparagus with warm caper dressing

Rotisserie chicken with roast potato salad and home-made mayonnaise

Creamy asparagus terrine with mustard vinaigrette

Paneer Makhani with jasmine or basmati rice

Vegetarian Gnocchi

Cajun chicken wrap

Salt-and-pepper squid with summer salsa

Salt-and-pepper squid with summer salsa

Ingredients

Method