Coconut recipes

Vegan meringue mess cake

1 hour

Virgin cucumber Collins

Cake recipes

Almond-and-maple cakes with salted maple caramel

40 minutes

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Moskonfyt-roasted beetroot with yoghurt

40 minutes

Bacon recipes

Bacon-wrapped green vegetables

5 minutes

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Meringue wall decoration

1 hour

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Asparagus with tartare sauce and apple

5 minutes

Asparagus recipes

Asparagus dip

5 minutes

Bacon recipes

Tangy charred corn and bacon salad

30 minutes

Pasta recipes

Baby marrow spaghetti with ham and mushrooms

10 minutes

Beef recipes

Beef stroganoff

30 minutes

Seafood recipes

Salt-and-pepper calamari

2 minutes

Salt-and-pepper calamari

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 minutes

Ingredients

50 g cornflour
1 T black pepper
2 t salt
400 g squid
vegetable oil
50 g rice flour
green salad

Method

1. Mix 50 g cornflour, 50 g rice flour, 1 T black pepper and 2 t salt.

2. Toss with 400 g squid, then fry in batches in hot vegetable oil for 2 minutes or until golden.

3. Serve with a green salad.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Vegan meringue mess cake

Virgin cucumber Collins

Almond-and-maple cakes with salted maple caramel

Moskonfyt-roasted beetroot with yoghurt

Bacon-wrapped green vegetables

Meringue wall decoration

Asparagus with tartare sauce and apple

Asparagus dip

Tangy charred corn and bacon salad

Baby marrow spaghetti with ham and mushrooms

Beef stroganoff

Salt-and-pepper calamari

Salt-and-pepper calamari

Ingredients

Method