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

Christmas recipes

Roasted herb-crusted leg of lamb

1 hour 20 minutes

Afternoon tea

Soya-cured devilled eggs

10 minutes

Christmas dessert

Custard-filled mince pies with home-made brandy butter

5 minutes

Dip recipes

Smoked mackerel pâté

10 minutes

Nightshade recipes

Abi’s fondant potatoes

40 minutes

Citrus recipes

Smoked trout with ClemenGold salad

7 minutes

Game day

Mini potato pizzas

10 minutes

Risotto al salto with baby marrow salad and green olive tapenade

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
3 T butter
200 g risotto rice, cooked al dente and cooled
100 g Pecorino Romano, finely grated

For the baby marrow salad:

6 baby marrows
1 handful dill
2 garlic cloves, crushed
1 red chilli, finely chopped
6 anchovies, chopped
a squeeze of lemon juice
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the green olive tapenade:

24 pitted green olives
2 garlic cloves, crushed
4 T extra virgin olive oil
4 T pine nuts
4 T parsley
2 T fish sauce

Method

1. Heat the oil and butter in a large frying pan. Spoon in the risotto and cook over a medium heat for approx. 8 minutes.

2. Carefully slide the salto onto a large plate, then onto another plate and return to the pan to cook the remaining side. Sprinkle with cheese and serve with the salad and tapenade.

3. To make the salad, slice the baby marrows into ribbons using a vegetable peeler. Toss with the remaining ingredients.

4. To make the tapenade, blend all the ingredients together until coarse and chunky.

Find more risotto recipes here.

Photography: Jan Ras
Food assistants: Kate Ferreira & Cherie Kustner
Videography: Romy Wilson

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Risotto al salto with baby marrow salad and green olive tapenade

Risotto al salto with baby marrow salad and green olive tapenade

Ingredients

Method