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Vegan mayo

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Rösti topped with lemon-marinated feta and sardines

50 minutes

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35 minutes

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10 minutes

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30 minutes

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15 minutes

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30 minutes

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Garlic-and-caper butter pan-fried hake

15 minutes

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25 minutes

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10 minutes

Sage-and-Parma ham saltimbocca

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 free-range chicken breasts
4 slices Parma ham
4 leaves sage
4 T olive oil
Burnt butter, for serving
Sage, for serving

Method

Preheat the oven to 180°C.

Cover 4 free-range chicken breasts with wax paper and use a rolling pin to flatten them slightly.

Wrap each breast in a slice of Parma ham and a sage leaf, arrange on a baking tray and drizzle each breast with 1 T olive oil.

Bake for 10 minutes, then finish off in a pan with burnt butter and extra sage. Serve immediately.

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Vegan mayo

Rösti topped with lemon-marinated feta and sardines

Potato-crusted baked hake with smashed peas

Sticky fried banana pancakes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Seared chicken livers with spicy brinjals

Crunchy fennel truffle salad

Chickpea-and-artichoke dip

Garlic-and-caper butter pan-fried hake

Cheesy polenta

Mushroom bruschetta

Sage-and-Parma ham saltimbocca

Sage-and-Parma ham saltimbocca

Ingredients

Method