Duck recipes

Roast duck with potatoes and plum sauce

3 hours

Burger recipes

Low-fat ostrich burger with fennel tzatziki and apricot

10 minutes

Gnocchi recipes

Gnocchi in red pepper sauce with crispy pancetta and shredded mozzarella

10 minutes

Fish recipes

Braised fish with tomato and herbs

15 minutes

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Pears poached in saffron syrup

20 minutes

Spiced date and honey custards

30 minutes

Brunch recipes

Hot Turkish eggs with brown mushrooms

5 minutes

Spice-rubbed and stuffed whole roasted trout

20 minutes

Baked mushroom and mozzarella burgers

15 minutes

Fish recipes

Fish broth with filled pasta

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the broth

2 good-quality fish-stock cubes
4 cups boiling water
2-3 anchovy fillets, chopped
2-3 T chopped dill
1-2 cloves garlic, smashed
1-2 tomatoes, chopped
1 stick celery, chopped
any fish trimmings
sea salt and freshly ground black pepper

for serving

about 300g mixed fish fillets, thinly sliced
a handful of fresh green peas
250 g hot, cooked prosciutto tortelloni
or spinach-and-ricotta cappelletti
a few sprigs of dill, torn, for garnishing

Method

Over a fairly brisk heat, simmer all the broth ingredients for 10 to 15 minutes. Strain and check seasoning. Reheat, until boiling.
To serve, add the fish and peas then cover and turn off the heat. Leave for a minute or two, until just cooked.
Check seasoning. Place the hot, cooked tortelloni or cappelletti in bowls then ladle over the broth. Garnish with the dill.
Variation: Use good-quality vegetable stock or home-made chicken broth instead of the fish stock.
Per serving: 1201.2kJ, 19.5g protein, 11.4g fat, 18.6g carbs

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