Beef recipes

Braaied marrow bones with chipotle butter

25 minutes

Guacamole and adobo sauce

Cauliflower recipes

Whole harissa-roasted cauliflower

30 minutes

Chip recipes

Ottolenghi’s paprika oven chips

45 minutes

Pancake recipes

Lattice pancakes with rose syrup and yoghurt

10 minutes

Bacon recipes

Abi’s eggslut-inspired sandwich

10 minutes

Asian recipes

Asian chicken with fresh coriander salsa

40 minutes

Fruity dessert

Banana tarte tatin

15-20 minutes

Cheat recipes

Miso-caramel glazed doughnuts with crunchie chocolate topping

10 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Beef carpaccio pasta

10 minutes

Vegetarian recipes

Beetroot-and-carrot salad

Beetroot-and-carrot salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 baby or candy-striped beetroot bunch, peeled and thinly sliced
200 g baby or baby rainbow carrots, peeled and shaved using a vegetable peeler
3 ripe nectarines, quartered
½ cup plain yoghurt cup
1 lime, zested and juiced
2 T extra virgin olive oil
Dijon mustard, to taste
2 t sumac, for scattering
Mint, to garnish

Method

Layer the beetroot slices, carrot shavings and nectarines on a serving plate.

Spoon over the yoghurt. Combine the lime juice and zest, olive oil and mustard and drizzle over the salad. Scatter with sumac and mint.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Braaied marrow bones with chipotle butter

Guacamole and adobo sauce

Whole harissa-roasted cauliflower

Ottolenghi’s paprika oven chips

Lattice pancakes with rose syrup and yoghurt

Abi’s eggslut-inspired sandwich

Asian chicken with fresh coriander salsa

Banana tarte tatin

Miso-caramel glazed doughnuts with crunchie chocolate topping

Exotic tomato-and-mozzarella salad

Beef carpaccio pasta

Beetroot-and-carrot salad

Beetroot-and-carrot salad

Ingredients

Method