Vegan recipes

Crispy potatoes with lime-and-parsley salt

1 hour

Gnocchi recipes

Char-grilled baby marrow and bacon gnocchi

Mint and pomegranate crush

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

5 to 8 minutes

Pastry recipes

Quick sausage rolls

15 to 20 minutes

Cheesecake recipes

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

30 minutes

Tequila and lemon grass

Fish recipes

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Chops recipes

Minted lamb chops

10 minutes

Minted lamb chops

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 10 minutes

Ingredients

8 lamb cutlets
2 T olive oil
1/3 cup chopped mint
2 cloves smashed garlic
Seasoning, to taste
Torn baby gem lettuce
Parmesan
Smashed anchovy fillets
Mayonnaise
Lemon juice

Method

Preheat the oven to 180°C.

Arrange lamb cutlets in a baking tray and rub with olive oil, chopped mint, cloves smashed garlic and seasoning, to taste.

Marinate for 30 minutes, then pan-fry in a hot pan for 2 to 3 minutes a side.

Transfer to a baking tray and bake for 5 minutes, or until cooked to your liking.

Serve with torn baby gem lettuce, Parmesan shavings, smashed anchovy fillets, a drizzle of good-quality mayonnaise and a squeeze of lemon juice.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Crispy potatoes with lime-and-parsley salt

Char-grilled baby marrow and bacon gnocchi

Mint and pomegranate crush

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

Quick sausage rolls

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

Tequila and lemon grass

Grilled hake with green-olive mayonnaise

Minted lamb chops

Minted lamb chops

Ingredients

Method