Spiced yoghurt with fresh and dried fruit confetti

Chinese-style steak and onions

5 minutes

Whole pear and red onion salad

Butternut recipes

Warm roasted butternut & fig salad

20 minutes

Organic penne with asparagus carbonara

Steak recipes

Beef fillet with roasted vegetables

40 minutes

Butternut recipes

Roasted butternut with cumin seed caramel

30 minutes

Fresh figs with hot espresso syrup

15 minutes

Carrot recipes

Warm carrot & apple soup with carrot and basil ice

Carpaccio

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Ingredients

250 g raw organic beef, tuna or salmon fillet
250g baby marrows
Regular or Italian wild rocket
Maldon salt
Milled black pepper

Method

Slice the beef fairly thinly. Place slices between 2 sheets of non-stick baking paper and pound with a mallet until very thin.

Freeze fish for an hour to firm, then slice fairly thinly and treat in the same way as the beef.
If you're using baby marrows, choose the largest size available and use a vegetable peeler to shave thinly.

To serve: Arrange in a single layer on large plates. Moisten with olive oil. Add a squeeze of lemon juice or a drizzle of balsamic vinegar. Season to taste. Add rocket leaves.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Spiced yoghurt with fresh and dried fruit confetti

Chinese-style steak and onions

Roasted onion flowers

Sweet and sour shallots

Whole pear and red onion salad

Warm roasted butternut & fig salad

Organic penne with asparagus carbonara

Beef fillet with roasted vegetables

Roasted butternut with cumin seed caramel

Fresh figs with hot espresso syrup

Warm carrot & apple soup with carrot and basil ice

Carpaccio

Carpaccio

Ingredients

Method