Vanilla meringues with plum sauce

10–15 minutes

Cauliflower recipes

Cauliflower cheese with crispy Parma ham

40 minutes

Brinjal recipes

Pomegranates and brinjals

20–30 minutes

Cupcake recipes

Bitter chocolate-meringue cupcakes

15 minutes

White tiramisu

Ice cream

Lemon meringue ice cream

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15 minutes

Gnocchi recipes

Gnocchi with a creamy cider and bacon sauce

15 minutes

Puff pastry berry pots

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1 hour

Grilled baby marrow and anchovy bruschetta

Grilled baby marrow and anchovy bruschetta

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 baby marrows
1-2 T olive oil
Juice of ½ lemon
4 chopped anchovy fillets
1-2 crushed dried chillies
Crème fraîche

Method

Thinly slice baby marrows and toss in olive oil. Fry in a very hot griddle pan until charred on each side.

Squeeze over the juice of ½ lemon, season to taste and add chopped anchovy fillets and crushed dried chillies.

Grill thick slices of French baguette until golden, then top with the baby marrow mixture and a spoonful of crème fraîche.

Spinach lasagne

Kung pao chicken

Durban fish curry

Vanilla meringues with plum sauce

Cauliflower cheese with crispy Parma ham

Pomegranates and brinjals

Bitter chocolate-meringue cupcakes

White tiramisu

Lemon meringue ice cream

Pocket-friendly Summer melon and prawn salad

Peri-peri ostrich steak with crusty French loaf

Gnocchi with a creamy cider and bacon sauce

Puff pastry berry pots

Roast vegetable puttanesca with wholegrain penne

Grilled baby marrow and anchovy bruschetta

Grilled baby marrow and anchovy bruschetta

Ingredients

Method