Organic avocado and marinated dorado

Leftovers recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Duck, asparagus, green bean and sweet potato salad

20 minutes

Gooseberry and tamarind chargrilled beef

20 minutes

Tiramisu with white-chocolate curls

Salmon fish cakes with summer-greens salad

5 minutes

Turkey recipes

Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

Christmas caprese wreath salad

Soup recipes

Green-leaf soup

By TASTE

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

6 cups light chicken or vegetable stock
4 large spring onions, sliced into sections
1 stick celery, sliced into short lengths
1 x 4 cm piece ginger, sliced
2 T caster sugar
salt
2 good handfuls of sliced Asian cabbage leaves (such as bok choy)

Method

Heat the stock in a large pan, then add the white parts of the spring onion, as well as the celery, ginger, sugar and salt, to taste.
Bring to a boil, then gently simmer for 20 minutes. Pass through a sieve, reserving the liquid and discarding the sieved remains. Add the Asian greens and boil for 2 minutes. Serve immediately.

Cook’s notes: The broth and greens can be served separately or, for a main-course soup, ladled onto pork noodles. Prawns can also be added.

TASTE’s take:
Leaf soups are the lightest of broths, providing a spot-on counterbalance to rich foods, as well as a delightful way to eat veggies.

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Organic avocado and marinated dorado

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Freerange roast turkey, oak-smoked roast gammon and star-shaped roasted santa potatoes

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Green-leaf soup

Green-leaf soup

Ingredients

Method