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Coconut meringue cake

40 minutes

Yoghurt-marinated leg of lamb stuffed with spinach

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Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

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Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

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Turmeric-and-coconut broth

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Home-made aïoli

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Green asparagus broth

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Beef consommé

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Play-play prawn-and-avocado ceviche

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Play-play prawn-and-avocado ceviche

Gluten-free goji berry cake with a beetroot-and-coconut coulis

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Gluten-free goji berry cake with a beetroot-and-coconut coulis

25 minutes

Radish pickle

Leftovers recipes

Radish pickle

15 minutes

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Radish pickle

By Abigail Donnelly

Serves Makes 3 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 1⁄2 cups apple cider vinegar
4 t sugar
1 T mustard seeds
300 g whole radishes

Method

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the mustard seeds and radishes. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.