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20 minutes

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Lemon posset with red-wine snow

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Rose-and-ginger poached pears with mascarpone and crushed biscotti

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Naartjie-and-cardamom cake

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Crêpes Suzette

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Classic crème brûlée

45 minutes

Citrus buttermilk pudding with marmalade

Sweet treat

Citrus buttermilk pudding with marmalade

1 hour

Mexican cinnamon cookies

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Mexican cinnamon cookies

10 minutes

Pickled veggies

Vegetarian recipes

Pickled veggies

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Pickled veggies

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the pickling liquid:

1 cup apple cider vinegar
1 cup verjuice
4 T sugar
1 T salt
1 T mustard seeds
5 cloves garlic, thinly sliced

A selection of:

100 g baby beetroot, peeled
10 rainbow radishes
200 g, baby Rainbow carrots, peeled

Method

Whisk the vinegar, verjuice, sugar and salt in a saucepan over a medium heat until the sugar has dissolved. Bring to the boil and turn off the heat. Mix in the mustard seeds and garlic.
Place the vegetables in jars and cover with the pickling liquid. Seal with an airtight lid and coo.