Spicy pumpkin and gooseberry broth

10 minutes

Brinjal recipes

Baked whole brinjal with orzo pilaf

30 minutes

Lamb recipes

Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

Fish recipes

One-pot poached trout

30 minutes

Porcini-and-rice stuffing

Mushroom recipes

Cold mushroom risotto

25 minutes

Fish recipes

Cold egg and lemon fish

25 minutes

Tofu recipes

Tofu and asian vegetable hotpot

10 minutes

Artichoke and endive starter

10 minutes

Risotto recipes

Salmon trout and fennel risotto

30 minutes

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

8 hours

Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Beetroot risotto with lemon mascarpone

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T butter
2 shallots, peeled and finely chopped
2 cloves garlic, finely chopped
100 g arborio rice
½ cup white wine
2 cups organic ready-made vegetable or chicken stock
4 medium beetroots, washed and grated
1 x 250 g tub mascarpone
Sea salt and freshly ground black pepper
Fresh basil leaves, to serve

Method

Place a saucepan over a very low heat, add the butter and leave to melt. Add the chopped shallots and garlic and fry until softened (but do not colour).

Add the rice and stir until the grains are coated. Continue to stir for 3 minutes before adding the white wine.

Cook for a further two minutes, then add the stock, a little at a time and stirring frequently, until it is absorbed and the risotto has a luxurious creamy texture.

Fold in the grated beetroot and warm through.

Spoon the risotto into separate bowls and add a dollop of mascarpone sprinkled lightly with lemon zest.

Season to taste then scatter with the torn basil leaves and serve.
Per serving: 2434.5 kJ, 5.2 g protein, 44.5 g fat, 35.8 g carbs

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Spicy pumpkin and gooseberry broth

Baked whole brinjal with orzo pilaf

Rolled leg of lamb with vegetable bake

One-pot poached trout

Porcini-and-rice stuffing

Cold mushroom risotto

Cold egg and lemon fish

Tofu and asian vegetable hotpot

Artichoke and endive starter

Salmon trout and fennel risotto

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

Beetroot risotto with lemon mascarpone

Beetroot risotto with lemon mascarpone

Ingredients

Method