Soup recipes

French peasant soup

Ostrich recipes

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

30 minutes

Saffron pears with lavender mascarpone

Cooking with

Red wine jelly with pink peppercorns

needs to chill overnight

Afternoon tea

Earl Grey tea bread with French blue chocolate ganache

1 hour

Baked mushroom and chive custards

50 minutes

Spiced yoghurt with fresh and dried fruit confetti

Chinese-style steak and onions

5 minutes

Onion confit tarts

80 minutes

Roasted onion flowers

1 hour

Aliums

Sweet and sour shallots

35 minutes

Whole pear and red onion salad

Whole pear and red onion salad

By TASTE

Serves 8

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 shredded baby red cabbages
Red-wine vinegar dressing
2 tablespoons vinegar
1 teaspoon Dijon mustard
1/2 cup sunflower oil
1 teaspoon honey
Seasoning
8 whole pears
Red onion, sliced
Walnuts, roasted
Walnut oil

Method

Toss baby red cabbages in a red-wine vinegar dressing made from the vinegar, Dijon mustard, sunflower oil, honey and seasoning.

Divide among 8 plates.

Slice 8 whole pears across and re-assemble, sandwiching with sliced red onion.

Add to each plate with roasted walnuts and shards of blue cheese.

Drizzle with walnut oil.

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

French peasant soup

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

Saffron pears with lavender mascarpone

Red wine jelly with pink peppercorns

Earl Grey tea bread with French blue chocolate ganache

Baked mushroom and chive custards

Spiced yoghurt with fresh and dried fruit confetti

Chinese-style steak and onions

Onion confit tarts

Roasted onion flowers

Sweet and sour shallots

Whole pear and red onion salad

Whole pear and red onion salad

Ingredients

Method