Fish recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Beans recipes

Tuna tataki with asian salad and ginger dressing

15 minutes

Gnocchi with ricotta and anchovies

Two-cheese open pie with grilled tomatoes

15 to 20 minutes

Olive and crispy bacon phyllo tartlets

5 to 10 minutes

Smoked trout pasta with creamy roast tomato

Corn recipes

Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Grilled lamb and feta salad with sumac dressing and pitta croutons

20 to 30 minutes

Poached sun-blushed tomatoes with hummus

Poached sun-blushed tomatoes with hummus

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 T olive oil
4 large tomatoes
½ cup sundried tomatoes
6 cloves garlic
1 chopped fresh chilli
A handful of fresh basil
Swirl of hummus
Crusty bread

Method

Place a pan over a medium to low heat and add olive oil. When hot, add large tomatoes and sundried tomatoes and sizzle briefly before adding cloves garlic, chopped fresh chilli and a handful of fresh basil.
Once theskin starts to peel away from the tomatoes and they become slightly softer, remove from the heat. Serve in a shallow bowl with the reserved juices and a generous swirl of hummus. Mop up with plenty of crusty bread.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Pan-roasted fish with smashed tomatoes and green olives

Saucy Thai beans

Tuna tataki with asian salad and ginger dressing

Fragrant fried chorizo

Gnocchi with ricotta and anchovies

Two-cheese open pie with grilled tomatoes

Olive and crispy bacon phyllo tartlets

Smoked trout pasta with creamy roast tomato

Corn fritters with mango-and-black bean salsa served with Mexicola

Grilled lamb and feta salad with sumac dressing and pitta croutons

Tomato gazpacho

Poached sun-blushed tomatoes with hummus

Poached sun-blushed tomatoes with hummus

Ingredients

Method