Pescatarian Archives

Coconut recipes

Salmon pâté with crispy fried capers

20 minutes

Salad recipes

Wacky no-waste watermelon salad bowl

Christmas recipes

Salmon Wellington with a plum-and-celeriac remoulade

10 minutes

Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

Root vegetable

Celeriac, radish and samphire salad

Christmas recipes

Stuffed salmon

20 minutes

Grilled raspberry-and-chia tray jam

Serves Makes 1 small jar

Difficulty Easy

Prep Time 5 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

500 g fresh or frozen raspberries
1⁄3 cup maple syrup (or honey)
50 g chia seeds

Method

1. Arrange the raspberries on a baking tray, then drizzle over the maple syrup or honey. Place under the grill at 200°C for 15–20 minutes, or until juicy. Remove from the heat and set aside to cool.

2. Stir in the chia seeds and chill until set and jammy. Serve with scones or flapjacks.

Cook's note: An easy but impressive recipe that gives traditional raspberry jam a fresh twist thanks to the addition of chia seeds. Make this tangy jam the night before or even on the morning of a brunch gathering – it’s the perfect personal touch to add to shop-bought flapjacks or scones. For bonus points, make extra quantities and give your host a jar as a gift.

Discover more jams and other preserves here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Easy pickled watermelon rind

Tomato and Flavourburst nectarine salad

Peppered mackerel and smashed peas on rye toast

Raw baby marrow salad with basil pesto and trout

Date balls

Salmon pâté with crispy fried capers

Wacky no-waste watermelon salad bowl

Salmon Wellington with a plum-and-celeriac remoulade

Baba ganoush with roast baby beetroot and almond brittle

Celeriac, radish and samphire salad

Stuffed salmon

Grilled raspberry-and-chia tray jam

Grilled raspberry-and-chia tray jam

Ingredients

Method