Fresh herb pasta

Aliums

Caramelised onion pissaladiére with anchovies and olives

1 hour

Tempura cherry tomatoes, miso onion puree and gorgonzola cream

30 minutes

Calamari

Crusty calamari salad

5 minutes

Flattened chicken with caponata

15 minutes

Chilli recipes

Chilli saffron prawn pasta

30 minutes

Beans recipes

Spicy chorizo, tomato and white beans

20 minutes

Roast tomato and ricotta toasts

20 minutes

Trio of Bruschetta

20 minutes, plus 1 hour marinating time

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Roast vegetable puttanesca with wholegrain penne

1 hour

Avocado recipes

Chickpea falafel pitta breads on lemony avocado

15 minutes

Chickpea falafel pitta breads on lemony avocado

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 x 400 g can chickpeas
1 finely chopped onion
2 crushed cloves garlic
½ t toasted cumin
½ t chopped coriander
2 T lemon juice
Drizzle of olive oil
Flour
¼ cup canola oil
Lemony mashed avocado*
Halved Rosa tomatoes
Chopped spring onion
Fresh pitta breads

Method

Drain can chickpeas and mash with finely chopped onion, crushed cloves garlic, toasted cumin, chopped coriander and seasoning, to taste.

Add 1 T of lemon juice and a good drizzle of olive oil, then mould into bite-sized balls and dust in flour.

Place a pan over a medium to high heat, add canola oil and gently fry the falafel balls until crisp and golden.

Remove using a slotted spoon and drain on kitchen paper.

Mash the avocado with the remaining 1 T of lemon juice.

Serve the falafels with lemony mashed avocado, halved Rosa tomatoes and chopped spring onion inside fresh pitta breads.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Fresh herb pasta

Caramelised onion pissaladiére with anchovies and olives

Tempura cherry tomatoes, miso onion puree and gorgonzola cream

Crusty calamari salad

Flattened chicken with caponata

Chilli saffron prawn pasta

Spicy chorizo, tomato and white beans

Roast tomato and ricotta toasts

Trio of Bruschetta

Confit of rabbit and green olive in saffron tortellini

Roast vegetable puttanesca with wholegrain penne

Chickpea falafel pitta breads on lemony avocado

Chickpea falafel pitta breads on lemony avocado

Ingredients

Method