Great value Archives

Asian recipes

Asian-style scrambled eggs

15 minutes

Chilli recipes

Mussels and chorizo in chilli-tomato sauce

15 minutes

Cake recipes

Sparkling rosé cake

1 hour 25 minutes

Birthday cake

Pina colada cake

45-50 minutes

Braised brinjal and onion with hardboiled egg

30 minutes

Salad recipes

Baby marrow and feta salad

10 minutes

Cake recipes

Deco dark chocolate

Berry recipes

Blueberry mojito rum baba

35 minutes

Preserves and

Rose-petal preserve

5-10 minutes

Italian recipes

Basic pizza bianca

30 minutes

Blueberries stewed in hibiscus tea

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

2 hibiscus tea bags
250 g raspberries
120 g blueberries
2 t honey
4 cups plain yoghurt
100 g pistachios, shelled

Method

Brew the tea bags in 1 cup boiling water. Allow to cool, then place 1⁄4 cup tea and half of the raspberries in a jug. Blend using a hand-blender until smooth and well combined.

Heat the blueberries, honey and remaining hibiscus tea in a small saucepan over a medium heat until the berries soften and burst.

Divide the yoghurt between individual serving dishes and pour over the raspberry-and-hibiscus tea. add the blueberries and scatter with the pistachios and remaining raspberries before serving.

Cook's note: This yoghurt is just as great for breakfast as it is for dessert. I love the way the blueberries burst into vibrant colour.

Discover more recipes featuring yoghurt here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Asian-style scrambled eggs

Mussels and chorizo in chilli-tomato sauce

Sparkling rosé cake

Pina colada cake

Braised brinjal and onion with hardboiled egg

Baby marrow and feta salad

Deco dark chocolate

Blueberry mojito rum baba

Rose-petal preserve

Basic pizza bianca

Spicy tequila-and-coconut cocktail

Blueberries stewed in hibiscus tea

Blueberries stewed in hibiscus tea

Ingredients

Method