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Gorgonzola cheesecake with white-chocolate frosting

10 minutes

Beef recipes

Seared beef carpaccio with fig- and-fennel salad

1 minute

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Grilled sweetcorn with crisp bacon and gorgonzola

15 minutes

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Mango lassi with lavender sugar

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20 minutes

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Salad recipes

Hot-smoked trout and melon salad

5 minutes

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10 minutes

Preserves and

Cucumber-and-celery pickle

5 minutes

Adjika

15 minutes

Stone fruit

Peach-and-coriander pickle

5 minutes

Great value

Tuna and cream cheese baked peppers

30 minutes

Tuna and cream cheese baked peppers

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

8 small red peppers
250 g smooth full-cream cream cheese
3 cloves garlic, finely chopped
1 t smoked chilli flakes
1 t ground cumin
1 t ground coriander
1 x 170 g Woolworths light-meat shredded tuna in brine can, drained
2 sprigs Thyme
sea salt and freshly ground black pepper, to taste
6 T extra virgin olive oil
1 lemon, juiced

Method

Preheat the oven to 180°C. Cut the tops off the peppers and remove the seeds and ribs using a small sharp knife.

Mix the cream cheese, garlic, chilli flakes, cumin, coriander and tuna in a large mixing bowl. Remove the thyme leaves from the stalk, add to the mixture and mix through. Season to taste.

Stuff the peppers with the filling, place on a baking tray and roast for 30 minutes, or until charred and soft.

Serve immediately with a squeeze of lemon juice.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Gorgonzola cheesecake with white-chocolate frosting

Seared beef carpaccio with fig- and-fennel salad

Grilled sweetcorn with crisp bacon and gorgonzola

Mango lassi with lavender sugar

Summer tomato, beetroot and lemony ricotta quinoa salad

Exotic tomato salad

Hot-smoked trout and melon salad

Cauliflower-and-chilli pickle

Cucumber-and-celery pickle

Adjika

Peach-and-coriander pickle

Tuna and cream cheese baked peppers

Tuna and cream cheese baked peppers

Ingredients

Method