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Braised cabbage with apple and duck

25 minutes

Asian recipes

Togarishi (five spice)

15 minutes

Calamari

Calamari-and-asparagus salad

4 minutes

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Asian recipes

Crunchy tsukemono (pickled brinjal)

Fish recipes

BBQ fish with pineapple slaw

8 minutes

Cheat recipes

“Magnum” bananas with sprinkles

Cake recipes

Frozen tropical Madeira cake

Cabbage recipes

Crispy roasted baby cabbages with Parmesan and pancetta

30 minutes

Asian recipes

Curry ramen

15 minutes

Salad recipes

Chopped green salad

Ice cream

Ziploc bag no-churn ice cream

Dip recipes

Lemon-caper aïoli

Lemon-caper aïoli

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 free-range egg
1 t Dijon mustard
1¼ cups sunflower oil
½ lemon, juiced
¼ cup Italian parsley, chopped
2 T capers, drained
2 cloves garlic, minced
2 t sherry vinegar
Sea salt and freshly ground black pepper, to taste

Method

Place the egg and mustard in a bowl and whisk together. Slowly add the oil while whisking. When the mixture thickens, add the lemon juice. Add the remaining ingredients and season to taste.

Try the lemon-caper aïoli with some of our seafood recipes or with these fish cakes.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Braised cabbage with apple and duck

Togarishi (five spice)

Calamari-and-asparagus salad

Crunchy tsukemono (pickled brinjal)

BBQ fish with pineapple slaw

“Magnum” bananas with sprinkles

Frozen tropical Madeira cake

Crispy roasted baby cabbages with Parmesan and pancetta

Curry ramen

Chopped green salad

Ziploc bag no-churn ice cream

Lemon-caper aïoli

Lemon-caper aïoli

Ingredients

Method