Asparagus recipes

Spaghetti with braised brinjal sauce

15 minutes

Roast olive and tomato sauce with penne

20 minutes

Apple recipes

Pork loin chops with apple, sage and onion tarts

15 minutes

Tofu recipes

Tofu and asian vegetable hotpot

10 minutes

Roast chicken

Pan-roasted chicken portions with crusty potato salad

30 minutes

Scone recipes

Coconut scones with farm honey and crème fraîche

20 minutes

Verjuice-poached stone fruit with a wedge of cheese

20 minutes

Burger recipes

The ultimate breakfast rosti with bacon and smoked pork rashers

35 minutes

Lamb burger with tzatziki, roasted red pepper and coriander sprouts

25 minutes

Lentil recipes

Lentil terrine with sprouts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes, plus setting time

Ingredients

Beetroot sprouts, to garnish
Linseed sprouts, to garnish

For the lentil terrine

4 gelatine leaves
2 x 400 g cans lentils, drained
1 red onion, finely chopped
A handful beetroot sprouts
A handful linseed sprouts
1 cup organic vegetable stock
Sea salt and freshly ground black pepper

For the marinated mushrooms

200 g button mushrooms
1/3 cup avocado oil
1 T red-wine vinegar
1 clove garlic, crushed
Sea salt and freshly ground black pepper

Method

To make the lentil terrine:
Soak the gelatine leaves (or if you're vegan use agar flakes in equal amount) in cold water until softened. Mix together the lentils, red onion and sprouts.
In a saucepan over a medium to high heat, bring ½ cup of the stock to the boil.
Remove the gelatine leaves from the water, squeeze out the excess liquid and add the leaves to the hot stock.
Then add all the stock to the lentil mixture. Season to taste, then spoon the lentil mixture into a mould lined with cling film.
Chill for a few hours until set.

To make the marinated mushrooms:
Slice the mushrooms and combine with the avocado oil, lemon juice, red-wine vinegar and crushed garlic. Allow to infuse for an hour.

To serve:Serve the terrine dressed with the mushrooms and scattered with fresh sprouts.

Per serving: 1433.1 kJ, 12.3 g protein, 21.8 g fat, 25.6 g carbs

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