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Pistachio pancakes with clotted cream (Katmer)

20 minutes

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2 minutes

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1 hour 30 min

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1 hour

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Pull-apart lamb shank with roast tomato salad and tzatziki

40 minutes

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Wedge salad with maple bacon

15 minutes

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Ottolenghi-inspired green shakshuka

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Cauliflower with mustard-cheese sauce

25 minutes

Salad recipes

Heirloom tomato carpaccio

Heirloom tomato carpaccio

By Jacqueline Burgess

Serves 2 - 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

600 g heirloom or ripe tomatoes, sliced
70 g Parma ham
240 g buffalo or burrata mozzarella torn
30 g basil
40 g anchovies, chopped
40 g capers, chopped
20 g parsley, chopped
2 chillies, chopped
3 T olive oil
1 lemon, zested and juiced

Method

Place the tomatoes, Parma ham, mozzarella and basil leaves on a serving platter. Combine the anchovies, capers, parsley, chillies, olive oil and lemon juice and drizzle over the salad.

Find more summery recipes here.

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Pistachio pancakes with clotted cream (Katmer)

Liam Tomlin’s mushroom risotto

Tofu scrambled “egg”

French-esque onion soup

Tiramisu pavlova

Jollof-inspired rice

Telefoon pudding

Pull-apart lamb shank with roast tomato salad and tzatziki

Wedge salad with maple bacon

Ottolenghi-inspired green shakshuka

Cauliflower with mustard-cheese sauce

Heirloom tomato carpaccio

Heirloom tomato carpaccio

Ingredients

Method