Broccoli recipes

Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Burger recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Cheese recipes

Olive, thyme and onion tart

1 hour 10 minutes

Summer bean and pea pasta

10 minutes

Egg recipes

Eggy mushroom tart

10 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Beetroot recipes

Beetroot carpaccio with Brie fritters

5 minutes

Melon, feta and watercress salad

Mango salad

Mango salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

6 mini cucumbers, sliced into ribbons
1 fennel bulb, thinly sliced
1 mango, thinly sliced
250 g ricotta, broken into large pieces
20 g microleaf salad

For the dressing, mix

1 red onion, grated
1 chilli, chopped
125 ml olive oil
1 T palm sugar (or use soft brown sugar)

Method

Arrange the cucumber, fennel and mango on a plate and top with the ricotta and microleaves.

Pour the dressing over the salad.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Pasta with braised cauliflower and broccoli, rosemary and olives

Pickled salmon trout with baby potatoes and hot beetroot salad

Moroccan-spiced lamb patties with vegetable couscous

Roast chicken pieces with sweet peppers and tapenade

Citrus pork with coriander and sweet potatoes

Olive, thyme and onion tart

Summer bean and pea pasta

Eggy mushroom tart

Dried mint and hazelnut dukkah with olive oil and crispbreads

Beetroot carpaccio with Brie fritters

Melon, feta and watercress salad

Mango salad

Mango salad

Ingredients

Method