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Diwali recipes

Panfried puri flatbreads

30 minutes

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Rotisserie chicken with barley-and feta salad

20 minutes

Chicken recipes

Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes

Salad recipes

Chicken Caesar salad

6 minutes

Berry recipes

Hot-milk sponge cake with strawberries and double-thick cream

50 minutes

Italian recipes

Mixed mushroom pasta

10 minutes

Lip-smacking lemon pops by Kamini Pather

Serves 9

Difficulty Easy

Prep Time 15 minutes, plus 2–3 hours’ freezing time

Ingredients

1 T water
2 T sugar, plus 2 t for serving
125 ml Greek yoghurt
2 lemons, peeled and pith removed

Method

Heat the water and 2 T sugar in a heavy-based saucepan until the sugar has dissolved. Remove from the heat and allow to cool. When cool, mix with the yoghurt.

Blitz the lemons using a hand-blender and remove any pieces of seed. Transfer the lemon pulp to a saucepan and heat with the remaining sugar until the sugar dissolves.

Pour the lemon pulp into the bottom of the lolly moulds, then top up with the yoghurt mixture and insert the lollipop sticks. Place in the freezer and set for a minimum of 3 hours.

Remove the lollies from their moulds and serve.

Discover more frozen yoghurt recipes here.

Spinach lasagne

Pot bread

Italian fondue

Flaked trout and creme fraiche pizza with capers and pickled red onions

Mariana’s smoked mackerel salad

Panfried puri flatbreads

Braised butternut with sweet potato bake

Rotisserie chicken with barley-and feta salad

Rotisserie chicken and roast tomatoes in peri-peri sauce

Chicken Caesar salad

Hot-milk sponge cake with strawberries and double-thick cream

Mixed mushroom pasta

Layered raspberry and mocha granita

Cocoa riblets with vegetable chips

Lip-smacking lemon pops by Kamini Pather

Lip-smacking lemon pops by Kamini Pather

Ingredients

Method