Fish recipes

Coconut-and-cardamom rice noodles with pan-fried hake

15 minutes

Creamy asparagus terrine with mustard vinaigrette

5 minutes

Broccoli recipes

Savoury broccoli and asparagus cheesecake

25 minutes

Quiche recipes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Smoked chicken and mushroom pasta

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Pizza recipes

Meat-free mushroom and artichoke polenta pizza

30 minutes

Fish recipes

Pickled Angelfish

45 minutes

Fish recipes

Fish and fennel crumble

30 minutes

Smoked salmon pasta

10 minutes

Egg recipes

Spicy poached eggs with pepper, brinjal and tomato

30 minutes

Smoked chicken, celery and potato patties

15 minutes

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Smashed brinjal, lemon and garlic dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 20 minutes

Ingredients

2 large brinjals
1 T olive oil
3 cloves crushed garlic
Juice of 1 lemon
1 T olive oil
½ cup flat-leaf parsley
Dried chillies
Seasoning, to taste

Method

Preheat the oven to 180°C.

Rub large brinjals with olive oil and prick all over with a fork. Place on a baking tray and roast for 20 minutes, or until softened.

Scoop out the flesh and combine with cloves crushed garlic, the juice of 1 lemon, olive oil, chopped flat-leaf parsley, torn dried chillies and seasoning, to taste.

Serve with sheets of crisp flatbread.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Coconut-and-cardamom rice noodles with pan-fried hake

Creamy asparagus terrine with mustard vinaigrette

Savoury broccoli and asparagus cheesecake

Spring pea and Parmesan “Quiche Lorraine”

Smoked chicken and mushroom pasta

Meat-free mushroom and artichoke polenta pizza

Pickled Angelfish

Fish and fennel crumble

Smoked salmon pasta

Spicy poached eggs with pepper, brinjal and tomato

Smoked chicken, celery and potato patties

Smashed brinjal, lemon and garlic dip

Smashed brinjal, lemon and garlic dip

Ingredients

Method