Easy recipes for any cook: from cheat's meals to cooking from scratch

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Beetroot tarte tatin

20 - 30 minutes

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Chicken recipes

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20 minutes

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Dip recipes

Home-made aïoli

Beetroot recipes

Beetroot broth

30 minutes

Cauliflower recipes

Green asparagus broth

10 minutes

Green asparagus broth

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 cups Woolworths organic liquid vegetable stock
150 g asparagus spears, roughly chopped
15 g Italian parsley
Sea salt and white pepper, to taste
1 T olive oil
1 garlic clove, finely chopped
200 g cauliflower rice
1 lemon, juiced
250 g PlantLove(TM) spinach and kale noodles
80 g mangetout, blanched and roughly chopped

Method

Bring the stock to a boil in a small saucepan. Add the asparagus and simmer for 3 minutes. Add the parsley and remove from the heat. Blend until smooth and season to taste.

Strain the broth through a clean dishcloth or muslin cloth.

Heat the olive oil in a pan over a medium to high heat. Add the garlic and cauliflower rice and fry until cooked through. Squeeze over a little lemon juice and season to taste.

Place the noodles into a warm bowl and top with the fried cauli rice and blanched mangetout. Pour over
the green asparagus broth.

Cook's note: Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.

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Beetroot tarte tatin

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Mussels in beer broth with garlic-mayo toast

Mackerel with warm vinegared potatoes

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Home-made aïoli

Beetroot broth

Green asparagus broth

Green asparagus broth

Ingredients

Method