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

Avocado recipes

Avocado and Clemengold salad

Avocado and Clemengold salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the dressing:

2 garlic cloves, roughly chopped
1 chilli, roughly chopped
4 T granadilla pulp
2 T red-wine vinegar
2 T coriander, roughly chopped
4 avocado, sliced lengthways
2 ClemenGolds, peeled and quartered
1 lemon 1, juiced
Micro leaves, to garnish
Nasturtium flowers, to garnish

Method

Whisk all the dressing ingredients in a bowl.

To assemble, stack the avocado and ClemenGold quarters on a plate and drizzle with the dressing. Add a little lemon juice and garnish with the micro leaves and nasturtium flowers.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

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

Avocado and Clemengold salad

Avocado and Clemengold salad

Ingredients

Method