Couscous recipes

Couscous, feta, apricot and pomegranate salad

Chickpea recipes

Spiced chickpeas with a drizzle of honey

A plate of red beans and sticky papino

Fruity dessert

Mediterranean summer fruit and yoghurt with lavender honey

Pistachio-and-rose honeycomb

15 minutes

Beef recipes

The ultimate beef burger

Asian noodle and cabbage salad

Lemon chicken linguini

Flapjack recipes

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

15 minutes

Sorbet recipes

Raspberry sorbet and ganache

Bacon recipes

Sunny-side-up breakfast-tart special

15 minutes

Thai mussels

15 to 20 minutes

Thai mussels

By Abigail Donnelly

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

1 x 400 ml coconut milk
1 x 5 cm fresh ginger, sliced
1 stalk lemon grass, bruised
500 g mussels
4 T coriander pesto
Ciabatta bread

Method

Heat the coconut milk in a saucepan with lemon grass and ginger.
Add the mussels and cook for 15 to 20 minutes or until opened.
Stir in the coriander pesto and serve with crispy, warm ciabatta bread.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Couscous, feta, apricot and pomegranate salad

Spiced chickpeas with a drizzle of honey

A plate of red beans and sticky papino

Mediterranean summer fruit and yoghurt with lavender honey

Pistachio-and-rose honeycomb

The ultimate beef burger

Asian noodle and cabbage salad

Lemon chicken linguini

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Raspberry sorbet and ganache

Sunny-side-up breakfast-tart special

Thai mussels

Thai mussels

Ingredients

Method