White-chocolate clotted cream with berries and early figs

10 minutes

Panettone with crimson raisins

45 minutes

Milk recipes

Airy vanilla sponge smothered in glossy snow-white peaks

1 hour 10 minutes

Biscuit recipes

Festive icing-enrobed allspice biscuit bells

10 minutes

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

1 hour

Sparkling lime-infused strawberry sangria pitchers rimmed with fuchsia radish sugar frosting

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

10 minutes

Olive, thyme and chilli flatbread

10 minutes

New Year's

Roasted tomato, red bean and feta soup

45 minutes

Roasted tomato, red bean and feta soup

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x 400 g cans whole peeled tomatoes in juice
Olive oil
1 onion, finely chopped
4 cups water
Sea salt and freshly ground black pepper
1 x 400 g can red beans, drained and rinsed
4 rounds feta, at room temperature
Olive bread, for serving

Method

Drain the tomatoes and set aside the juice. Slice the tomatoes in half and place cut side down in a roasting pan. Pour over the juice and drizzle with olive oil.
Roast at 230°C for about 15 minutes or until starting to catch.
Meanwhile, soften the onion in 1 to 2 spoonfuls of oil in a large saucepan. Stir in the garlic, roasted tomatoes with juice, and water. Simmer for about 20 minutes. Blend roughly and check seasoning. Bring to the boil again. Add the beans and simmer for about 5 minutes.
Place a round of feta in each soup bowl. Ladle over the piping hot soup. Add a sprinkling of parsley and serve.
Variations: Use chickpeas or lentils instead of beans; try vegetable stock instead of water.
Per serving: 1877.9kJ, 20.4g protein, 36.8g fat, 7.5g carbs

TASTE’s take:
This is enough for a meal, with bread on the side.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

White-chocolate clotted cream with berries and early figs

Panettone with crimson raisins

Frosty milk-sorbet cones

Airy vanilla sponge smothered in glossy snow-white peaks

Festive icing-enrobed allspice biscuit bells

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Sparkling lime-infused strawberry sangria pitchers rimmed with fuchsia radish sugar frosting

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Berried treasure

Olive, thyme and chilli flatbread

Prawn rissoles

Roasted tomato, red bean and feta soup

Roasted tomato, red bean and feta soup

Ingredients

Method