Bread recipes

Sourdough bread

40 minutes

Leftovers recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Casadielles

15 minutes

Bread recipes

Wheat-free flatbreads

15 minutes

Fish recipes

Baked fish with sweet chilli sauce

15 minutes

Beef quesadillas

10 minutes

Curry recipes

Creamy prawn curry

30 minutes

Chilli recipes

Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

Nut recipes

Pear, walnut and radicchio salad

La Vignarola

25 minutes

Caprese salad with a twist

Caprese salad with a twist

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

500 g exotic tomatoes, halved
250 g micro green salad leaves
125 g buffalo mozzarella, torn
Balsamic vinegar
Olive oil
Salt
Freshly ground black pepper
1 scoop Sour apple soft scoop ice cream

Method

Toss the tomatoes and micro salad leaves together and arrange on a serving dish. Top with mozzarella pieces.

Drizzle with balsamic vinegar and olive oil, season with salt and pepper and finish with a scoop of sour apple ice cream.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Sourdough bread

Spicy roast chicken and lime watermelon wraps

Casadielles

Wheat-free flatbreads

Baked fish with sweet chilli sauce

Beef quesadillas

Creamy prawn curry

Coriander and chilli-crumbed fish with chunky tomatoes

Roast quail wrapped in vine leaves with grapes and herbed orzo

Pear, walnut and radicchio salad

La Vignarola

Caprese salad with a twist

Caprese salad with a twist

Ingredients

Method