Avocado recipes

Mexican red bean and avocado wraps

25 minutes

Potato recipes

Peanut and potato salad

15 minutes

The MacJardine with potato wedges

20 minutes

Avocado recipes

Avocado frittata with sundried tomatoes, feta & olives

35 minutes

Hanukkah recipes

Big roast brisket

3 hours

Tomato tarte tatin

20 minutes

Slow-roasted lamb and beans with garlic and rosemary

3 hours

Sandwich recipes

Bacon and guacamole open sandwich

15 minutes

Quick and easy salmon

5 minutes

Pizza recipes

Mini pizzas

5 minutes

Chunky Asian tomato and pepper relish with beef strips

30 minutes

Broad bean and sundried tomato salad

10 minutes

Broad bean and sundried tomato salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 red onions
1 T olive oil
30 g butter
2 T light brown sugar
100 g podded broad beans
50 g sundried tomatoes
baby spinach and caramelised onions, to serve

Method

Thinly slice red onions and place in a pan with olive oil, butter and light brown sugar. Caramelise for 5 minutes. Blanch broad beans in rapidly boiling water for 1 minute.

Drain and remove the skins. Serve with lemon-wilted baby spinach, sundried tomatoes and caramelised onions.

Drizzle with olive oil, season to taste and serve.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Mexican red bean and avocado wraps

Peanut and potato salad

The MacJardine with potato wedges

Avocado frittata with sundried tomatoes, feta & olives

Big roast brisket

Tomato tarte tatin

Slow-roasted lamb and beans with garlic and rosemary

Bacon and guacamole open sandwich

Quick and easy salmon

Mini pizzas

Chunky Asian tomato and pepper relish with beef strips

Broad bean and sundried tomato salad

Broad bean and sundried tomato salad

Ingredients

Method