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Risotto recipes

Basic risotto

1 hour 40 minutes

Summer berry and granadilla tart

15 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

French recipes

Coq au vin

1 hour 15 minutes

Beef recipes

Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

Cheese recipes

Everyday mac ‘n cheese

50 minutes

Malva Pudding

Easy marzipan malva pudding

25 minutes

Avocado recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Battered and

Tempura celery leaves

15 minutes

Tempura celery leaves

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

100 g rice flour
1 cup soda water
1 T tandoori spice
1 free-range egg white
24 celery leaves

For the Tandoori salt, mix:

7 T Maldon salt
1 t Tandoori spice

Method

Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.

Pick the celery leaves so they have just a small piece of thin stalk attached.

Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.

Mix the salt and spice and use to dust the crispy leaves

Spinach lasagne

Pot bread

Italian fondue

Sweet potato with orange and avocado

Asian pork burgers with coriander pesto

Basic risotto

Summer berry and granadilla tart

Mexican-style black bean soup with feta salsa cruda

Coq au vin

Turkish roast beef brisket with pomegranate and radish tabouleh

Everyday mac ‘n cheese

Easy marzipan malva pudding

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Spicy Mexican red kidney bean soup with chunky guacamole

Tempura celery leaves

Tempura celery leaves

Ingredients

Method