Brinjal recipes

Harissa paste

10 minutes

Chicken recipes

Italian-style chicken

20 minutes

Brinjal recipes

Indian baked spiced brinjals

20 minutes

Fish recipes

Greek-style grilled fish

15 minutes

Asian recipes

Asian-style beef steaks

10 minutes

Brinjal recipes

Marinated brinjal with rose-water yoghurt

8 minutes

Taramasalata

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Broccoli recipes

Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Beetroot recipes

Fresh beetroot soup

20 minutes

Summer bean and pea pasta

10 minutes

Summer bean and pea pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

500 g tagliatelle
1/2 cup crème fraîche
160 g blanched peas, lightly crushed
80 g broad beans, blanched and podded
200 g wilted baby spinach
Grated Parmesan
Olive oil

Method

Cook the tagliatelle in boiling salted water until al dente.

Mix in crème fraîche, ightly crushed blanched peas, blanched and podded broad beans and wilted baby spinach.

Top with grated Parmesan, drizzle with olive oil and season to taste.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Harissa paste

Italian-style chicken

Indian baked spiced brinjals

Greek-style grilled fish

Asian-style beef steaks

Marinated brinjal with rose-water yoghurt

Taramasalata

Pan-fried ostrich steaks with ginger and gooseberries

Pasta with braised cauliflower and broccoli, rosemary and olives

Citrus pork with coriander and sweet potatoes

Fresh beetroot soup

Summer bean and pea pasta

Summer bean and pea pasta

Ingredients

Method