Summer bean and pea pasta

10 minutes

Egg recipes

Eggy mushroom tart

10 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Jelly recipes

Gruyere with watermelon and pomegranate jelly

Battered and

Tempura prawns with sweet chilli sauce

10 - 12 minutes

Chilli recipes

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

4 minutes

Crunchies

20 minutes

Pecan butter sauce

10 minutes

Fudge recipes

Salted hot fudge sauce

15 minutes

Pineapple-coconut sauce

6 minutes

Marshmallow sauce

15 minutes

Marshmallow sauce

By Monche Muller

Difficulty Easy

Prep Time 10 minutes, plus resting time

Cooking Time 15 minutes

Ingredients

18 marshmallows
1/2 cup cream
1/2 t vanilla extract

Method

Heat the marshmallows and cream in a double boiler, folding and stirring until the marshmallows are almost melted.

Add vanilla extract and continue cooking and stirring until completely melted and well blended with the cream. Leave to thicken as it cools.

Image: Thinkstock

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Summer bean and pea pasta

Eggy mushroom tart

Dried mint and hazelnut dukkah with olive oil and crispbreads

Gruyere with watermelon and pomegranate jelly

Tempura prawns with sweet chilli sauce

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

Crunchies

Pecan butter sauce

Salted hot fudge sauce

Pineapple-coconut sauce

Marshmallow sauce

Marshmallow sauce

Ingredients

Method