Gammon recipes

Glazed gammon with a pineapple, fig and ginger salsa

25 minutes per 450g for a gammon of 3.5kg plus, 20 minutes per 450g if it’s smaller

Turkey recipes

Turkey breast with poached plums

Salmon and avocado terrine with a cucumber and prawn tower

Artichokes with fresh tomato and crispy parma ham wafers

30 minutes

Bitter-sweet and spicy Scottish salmon with organic sweet potato

15 minutes

Avocado and artichoke salad

15 minutes

Japanese sushi-style plums

Fish recipes

Easy bouillabaisse with sun-dried-tomato pesto and fresh basil

20 minutes

Crunchy caramel bocconcini with strawberries

15 minutes

Chilli recipes

Summer fruit soup and chilli lemon sorbet

Salmon tartare and marinated prawns with coppa

Shavings of baby marrow with camembert and salsa verde

Shavings of baby marrow with camembert and salsa verde

By Abigail Donnelly

Difficulty Easy

Prep Time 15 minutes

Ingredients

10 baby marrows, shaved
125 g salsa verde
125 g Camembert, sliced
16 Queen olives
4 spring onions, finely sliced
Italian parsley, chopped

Method

Toss the baby marrows in the salsa verde.
Pile onto a plate with slices of cheese and olives. Scatter the spring onion and parsley on top.

Per serving: 773.3kJ, 5.6g protein, 16.4g fat, 4.1g carbs

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Glazed gammon with a pineapple, fig and ginger salsa

Turkey breast with poached plums

Salmon and avocado terrine with a cucumber and prawn tower

Artichokes with fresh tomato and crispy parma ham wafers

Bitter-sweet and spicy Scottish salmon with organic sweet potato

Avocado and artichoke salad

Japanese sushi-style plums

Easy bouillabaisse with sun-dried-tomato pesto and fresh basil

Crunchy caramel bocconcini with strawberries

Summer fruit soup and chilli lemon sorbet

Salmon tartare and marinated prawns with coppa

Shavings of baby marrow with camembert and salsa verde

Shavings of baby marrow with camembert and salsa verde

Ingredients

Method