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30 minutes

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Filo baked figs with Grana Padano

10 minutes

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40 minutes

Great value

Roast tomato soup with cheesy phyllo sandwiches

1 1/4 hours

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Italian open sandwich with Grana Padano

5 minutes

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Butternut-and-quinoa bobotie

30 minutes

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30 minutes

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Basil pesto pasta with mozzarella

5 minutes

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Humble bread

1 hour

Cauliflower recipes

Cauliflower-and-chilli pickle

10 minutes

Cauliflower-and-chilli pickle

By Abigail Donnelly

Serves Makes 1 litre

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 cups white wine vinegar
4 cloves garlic, thinly sliced
2 T cumin seeds
4 T brown sugar
3 red chillies, sliced
3 green chillies , sliced
1 cauliflower head, cut into florets

Method

Heat the vinegar, garlic, cumin, sugar and chillies in a saucepan over a medium heat, stirring continually. Once the sugar has dissolved, remove from the heat.

Place the cauliflower florets into a 1-litre sterilised jar and pour over the hot pickling liquid.

Allow the liquid to cool in the jar before serving.

Cook's note: Once opened, store in fridge.

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Overnight oat jars

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Filo baked figs with Grana Padano

Grana Padano slow-roasted tomato & pepper tarts

Roast tomato soup with cheesy phyllo sandwiches

Italian open sandwich with Grana Padano

Butternut-and-quinoa bobotie

Rustic leek-and-potato soup

Basil pesto pasta with mozzarella

Exotic tomato salad

Humble bread

Cauliflower-and-chilli pickle

Cauliflower-and-chilli pickle

Ingredients

Method