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Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

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40 minutes

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Asparagus recipes

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Baby marrow and Cremezola pasta

15 minutes

Baby marrow and Cremezola pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

8 clean baby marrows, shaved
3 T olive oil
3 cloves garlic, crushed
1/2 cup cream
100 g Cremezola cheese
Freshly ground black pepper

Method

Place a pan over a high heat.

Using a vegetable peeler, shave the baby marrows to make thin ribbons, place in a bowl, toss with 2 T olive oil and season to taste. Fry in batches until charred.

Using the same pan, gently fry the crushed garlic in 1 T olive oil until fragrant but not brown. Add the cream and Cremezola cheese. Reduce slightly and season.

Toss with the baby marrow ribbons and serve hot with al dente tagliatelle and a crack of black pepper

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

The perfect salade nicoise

Karoo lamb with shallot, anchovy and pomegranate dressing

Onion and shiitake hot-and-sour broth

Kolokithakia gemista with avgolemono sauce

Lahanika Gemista

Tsipora paketo

Roast bone marrow with onion marmalade and ciabatta

Fragrant garlic mussels

Morogo-stuffed chicken breasts

Gluten-free ricotta and artichoke ravioli

Warm chicken and asparagus salad

Baby marrow and Cremezola pasta

Baby marrow and Cremezola pasta

Ingredients

Method