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Trout-and-prawn pies with potato crust

35 minutes

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Spinach quinoa with chickpeas, seeds and feta

25 minutes

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Thai pot-roasted beef neck

4-5 hours

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Salsa roja Mexicana

30 minutes

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Baked pork chops with orange-olive paste

15 minutes

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Fried rice with corn, peas and honey-soya tofu

25 minutes

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Chunky salad with granadilla salsa

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Easy white chocolate mousse

5 minutes

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Low-carb, high-fat biscuits

15 minutes

Ice cream

Easy granadilla-and-raspberry ice cream

Granadilla cordial and lemon sorbet floats

10 minutes

Granadilla cordial and lemon sorbet floats

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 granadillas, pulp removed
100 g sugar
2 x 275 ml Woolworths Lemonade Sparkling drink bottles
1 l Woolworths Lemon Sorbet

Method

Heat the granadilla pulp and sugar in a saucepan over a medium heat until the sugar has dissolved and the mixture thickens slightly. Remove from the heat and allow to cool completely.

Divide the cordial between 6 glasses and add the lemonade. Top with a scoop of lemon sorbet and serve.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Trout-and-prawn pies with potato crust

Spinach quinoa with chickpeas, seeds and feta

Thai pot-roasted beef neck

Corn Tortillas

Salsa roja Mexicana

Baked pork chops with orange-olive paste

Fried rice with corn, peas and honey-soya tofu

Chunky salad with granadilla salsa

Easy white chocolate mousse

Low-carb, high-fat biscuits

Easy granadilla-and-raspberry ice cream

Granadilla cordial and lemon sorbet floats

Granadilla cordial and lemon sorbet floats

Ingredients

Method