Fish recipes

Grilled bay-scented fish with mushroom pasta

10 minutes

Broccoli recipes

Penne with broccoli and chilli

10 minutes

Spaghetti with fresh cherry tomato sauce

20 minutes

Citrus recipes

Scallops in a spicy mandarin and coconut broth

10 minutes

Citrus recipes

Fine french beans with Moroccan spiced dates and mandarin

10 minutes

Warm couscous, beef and avocado salad

15 minutes

Mussels and squid in fresh-basil pesto with burst vine tomatoes

30 minutes

Ice cream

Rocket, avo, lime and palm sugar

Prawn, horseradish and coconut

6 minutes

Cherry, creme de cassis and sticky marshmallow

Cherry, creme de cassis and sticky marshmallow

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

200 g frozen cherries
½ cup cranberry juice
2 T crème de cassis
1 T rose syrup
16 white marshmallows

Method

Heat the cherries and cranberry juice together. Stir vigorously, making sure some cherries remain whole. Add the liqueur and rose syrup.
Pop the marshmallows into the microwave for a few seconds until soft and sticky (you can also do this over a double boiler). Spoon the marshmallow into the sauce and stir.
TASTE’s take:
Fat free: A delicious, sweet sauce with the added goodness of fruit.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Grilled bay-scented fish with mushroom pasta

Penne with broccoli and chilli

Spaghetti with fresh cherry tomato sauce

Scallops in a spicy mandarin and coconut broth

Fine french beans with Moroccan spiced dates and mandarin

Ham and egg salad

Warm couscous, beef and avocado salad

Mussels and squid in fresh-basil pesto with burst vine tomatoes

Spicy asian ice cream

Rocket, avo, lime and palm sugar

Prawn, horseradish and coconut

Cherry, creme de cassis and sticky marshmallow

Cherry, creme de cassis and sticky marshmallow

Ingredients

Method