Duck recipes

Warm roasted duck and turnip salad

30 minutes

Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

Hot dog

Foot-long hot dogs on crusty baguettes with organic tomato sauce

10 minutes

Rösti recipes

Ham and cheese towers with ovenbaked rostis and fresh chives

30 minutes

Coconut-milk omelette with marinated mushroom

5 minutes

Duck recipes

Liquorice-lacquered roasted lamb with brinjal crisps

45 minutes

Madras curry with coconut milk and pomegranate

Sweet roasted sesame and cardamom paste

10 minutes

Prawn and lime laksa with aromatic greens

5 minutes

Fish recipes

Steamed Asian fish on soy-dressed padthai noodles

15 minutes

Steamed Asian fish on soy-dressed padthai noodles

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

4 x 200 g hake fillets
1 x 5 cm piece fresh ginger, thinly sliced
2 cloves garlic, thinly sliced
1 fresh chilli, finely chopped
2 T olive oil
2 x 200 g pad-thai noodles
3 T Kikkoman soy sauce
1 t rice vinegar
4 sticks celery, peeled into ribbons
4 spring onions, peeled into ribbons
10 g fresh coriander, roughly chopped
10 g fresh mint
juice of 1 lime
sea salt and freshly ground pepper, to taste

Method

Place a saucepan over a medium to high heat. Fill halfway with water then bring to a boil.
Place the hake fillets in a bamboo steamer then position over the saucepan and steam until cooked through.
In a pan, gently fry the ginger, garlic and chilli, until lightly golden and fragrant. Remove from the pan and set aside.
In the same pan, heat the olive oil then flash-fry the pad-thai noodles with the soy sauce and rice vinegar.
Divide among 4 plates then toss with the ginger, garlic and chilli. Top with the steamed hake then garnish with the celery, spring onion, coriander and mint.
Finish with a squeeze of fresh lime juice then season to taste.
Per serving: 2558.7kJ, 43.6g protein, 10.3g fat, 21.1g carbs

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Warm roasted duck and turnip salad

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Foot-long hot dogs on crusty baguettes with organic tomato sauce

Ham and cheese towers with ovenbaked rostis and fresh chives

Sesame stirfry

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Duck breast

Liquorice-lacquered roasted lamb with brinjal crisps

Madras curry with coconut milk and pomegranate

Sweet roasted sesame and cardamom paste

Prawn and lime laksa with aromatic greens

Steamed Asian fish on soy-dressed padthai noodles

Steamed Asian fish on soy-dressed padthai noodles

Ingredients

Method