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The perfect crispy chicken

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The perfect crispy chicken

1–11⁄2 hours

Pistachio-and-duck stuffing bacon-wrapped terrine

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Pistachio-and-duck stuffing bacon-wrapped terrine

40 minutes

Chocolate-and-caramel hearts

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Chocolate-and-caramel hearts

Roasted white chocolate blondies

Chocolate recipes

Roasted white chocolate blondies

1 ½ hours

6-ingredient chocolate mousse

Chocolate recipes

6-ingredient chocolate mousse

15 minutes

Peanut butter-and-date biscuits

Biscuit recipes

Peanut butter-and-date biscuits

10 minutes

Easy chicken tray bake – 2 ways

Chicken recipes

Easy chicken tray bake – 2 ways

30-40 minutes

Carrot salad

Carrot recipes

Carrot salad

Coconut-and-miso noodles

Noodle recipes

Coconut-and-miso noodles

15 minutes

Banana-and-buttermilk flapjacks

Breakfast recipes

Banana-and-buttermilk flapjacks

20 minutes

5 minute raw tomato soup

Soup recipes

5 minute raw tomato soup

Yellowtail ceviche

Fish recipes

Yellowtail ceviche

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Yellowtail ceviche

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

175 g pomegranate rubies
1 lime, juiced
3 avocados
4 T yuzu (or citrus juice)
1 t salt
1 x 600 g yellowtail side, cleaned and thinly sliced
1 bulb fennel, thinly sliced

Method

1. Bash half the pomegranate rubies, then strain. Mix the lime juice and pomegranate juice so you have a mixture of 1 : 1 pomegranate and lime.
2. Finely dice 1 avocado. Using a blowtorch, blacken one side.
3. Mix the remaining avocado with the yuzu and salt, then blend to form a purée. Dress the yellowtail in the purée before serving with the fennel and charred avocado. Garnish with fennel fronds.

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