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Duck, asparagus, green bean and sweet potato salad

20 minutes

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Chilled summer squash and basil soup

25 minutes

Green salad with grilled fennel and chorizo

10-15 minutes

Marinated roasted prawns

10 minutes

Orange basil grilled dorado with stir-fried greens

8 minutes

Pasta and rocket salad with sundried tomato dressing

10 minutes

Turkey recipes

Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

Bubble bread with peaches and buffalo mozzarella

10 minutes

Hot smoked salmon with strawberry vinaigrette

Asian recipes

Pork noodles with crispy garlic and chilli

15 minutes

Gammon recipes

Glazed gammon with a pineapple, fig and ginger salsa

25 minutes per 450g for a gammon of 3.5kg plus, 20 minutes per 450g if it’s smaller

Panfried artichokes, fennel and chorizo tagliatelle

30 minutes

Panfried artichokes, fennel and chorizo tagliatelle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 artichokes, trimmed
500 g tagliatelle
1 T extra virgin olive oil
2 fennel bulbs, cleaned and sliced diagonally
100 g chorizo, sliced
wild rocket, to served
sea salt and freshly ground black pepper, to taste

Method

Cook the artichokes in salted boiling water for 10 to 15 minutes, or until al dente.
Drain and refresh in cold water then halve the artichokes lengthways and leave in water with the lemon halves to retain their colour.
Cook the tagliatelle until al dente.
Heat the olive oil in a frying pan, then fry the artichokes and fennel in separate batches, until a light golden brown.
Remove from the pan, then fry the chorizo for about 20 seconds a side.
Add the pan-fried ingredients to the tagliatelle and toss together lightly.
Scatter with wild rocket and season to taste. Serve warm.

Per serving: 2 639.6KJ, 22.8g protein, 15.7g fat, 98.1g carbs

TASTE’s take:
Waste not, want not… The recipe calls for the leaves or the stem of the artichoke, so what to do with the hearts?
Pulse with green olives to create a tapenade, fold into pasta or risotto, drench in garlic butter, sautee with exotic mushrooms, butter and white wine, or toss with clams and cream.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Duck, asparagus, green bean and sweet potato salad

Chilled summer squash and basil soup

Green salad with grilled fennel and chorizo

Marinated roasted prawns

Orange basil grilled dorado with stir-fried greens

Pasta and rocket salad with sundried tomato dressing

Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

Bubble bread with peaches and buffalo mozzarella

Hot smoked salmon with strawberry vinaigrette

Pork noodles with crispy garlic and chilli

Glazed gammon with a pineapple, fig and ginger salsa

Panfried artichokes, fennel and chorizo tagliatelle

Panfried artichokes, fennel and chorizo tagliatelle

Ingredients

Method