Chunky pea puree

10 minutes

Nut recipes

Pear, walnut and radicchio salad

Camembert and tomato tart

25 minutes

Tomato relish

15 minutes

Curry recipes

Berbere paste

2 minutes

Roast butternut salad

25 minutes

Potato rosti with cream cheese and salmon

10 minutes

Cheese recipes

Strozzapreti (ricotta-and-spinach dumplings)

20 minutes

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Beans recipes

Butter bean burgers with fried brinjal

20 minutes

Corn recipes

Corn on a stick

8 minutes

Corn on a stick

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 8 minutes

Ingredients

1 x 800 g organic sweet-corn coblets
45 - 60 g organic butter, melted
Chives, finely chopped, for sprinkling (optional)

For the sauce, mix together:

100 g organic low-fat cream cheese
6 T organic cream

Method

Place the corn coblets in a saucepan just large enough to take them in a single layer. Pour in enough water to cover (don’t add salt as this will toughen the corn).

Bring to a boil then simmer for 3 minutes, or until tender.

Drain and spike with short skewers.

Brush with melted butter and dab with the sauce. Sprinkle with chopped chive, if using.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Chunky pea puree

Pear, walnut and radicchio salad

Camembert and tomato tart

Tomato relish

Berbere paste

Roast butternut salad

Potato rosti with cream cheese and salmon

Strozzapreti (ricotta-and-spinach dumplings)

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Butter bean burgers with fried brinjal

Corn on a stick

Corn on a stick

Ingredients

Method