Root vegetable

Celeriac bake with horseradish and blue cheese

55 minutes

Soup recipes

Gazpacho

Vegan recipes

Peri-peri sauce

5 minutes

Panna cotta

Buttermilk panna cotta with strawberries

Brinjal recipes

Quick roast lamb with brinjal sauce

20 minutes

Gluten-free treat

Meringue-and-custard torte

4 hours

Egg recipes

Egg-and-lemon seafood soup

15 minutes

Panna cotta

Chocolate-and-cardamom panna cotta with rose syrup

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Dip recipes

Crushed tomato salad

Indian recipes

Saffron mango lassi

Raspberry and ricotta whip

Raspberry and ricotta whip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

125 g ricotta cheese
125 ml full-cream yoghurt
1 ripe mango
2 granadillas
100 g raspberries
1 T sugar

Method

Mix the ricotta cheese and Greek yoghurt, then set aside.

Peel and chop the mango and divide between four glasses.

Spoon the pulp of the granadillas on top of the mango, followed by the ricotta-and-yoghurt mixture.

Blend the raspberries with the sugar and spoon over the tops.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Celeriac bake with horseradish and blue cheese

Gazpacho

Peri-peri sauce

Buttermilk panna cotta with strawberries

Quick roast lamb with brinjal sauce

Meringue-and-custard torte

Egg-and-lemon seafood soup

Chocolate-and-cardamom panna cotta with rose syrup

Beetroot-and-hazelnut salad

Crushed tomato salad

Saffron mango lassi

Raspberry and ricotta whip

Raspberry and ricotta whip

Ingredients

Method