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Cauliflower-and-pine nut salad

30 minutes

Christmas recipes

Sliced roast potatoes

20 minutes

Christmas recipes

Prawn cocktail

5 minutes

Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

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Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Duck recipes

Whole roasted spiced duck

50 minutes

Chip recipes

Crispy polenta fries

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Asian recipes

Asian-style sticky pork with Jasmine rice

15 minutes

Lamb recipes

Slow roasted Greek-style lamb

3.5 hours

Anchovy recipes

Anchovy tortilla

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Tofu recipes

Tofu and radish bowl

Asian recipes

Nori Jam

20 minutes

Nori Jam

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T palm sugar
200 g jar pickled ginger juice
3 T rice vinegar
8 sheets nori
1 t salt

Method

1. Melt the palm sugar in the pickled ginger juice and rice vinegar in a small saucepan.

2. Rehydrate the nori in cold water for 10 minutes. Squeeze out any excess water, then add to the pan. Cook over a low heat until mixture becomes jammy.

3. Season with salt.

Cook’s note: If you enjoy foraging and know where to find fresh seaweed, use fresh seaweed and skip the rehydration.

Find more Asian recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Cauliflower-and-pine nut salad

Sliced roast potatoes

Prawn cocktail

Brussels sprouts, anchovy and Parmesan salad

Summer white peach salad with smoky buttermilk dressing

Whole roasted spiced duck

Crispy polenta fries

Asian-style sticky pork with Jasmine rice

Slow roasted Greek-style lamb

Anchovy tortilla

Tofu and radish bowl

Nori Jam

Nori Jam

Ingredients

Method