Your go-to vegetarian recipe collection

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Aliums

Pakoras with tomato and cinnamon chutney

30 minutes

Potato tikki with almond-coriander chutney

20 minutes

Sweet potato with orange and avocado

30 - 40 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Chickpea recipes

Chickpea curry

25 minutes

Summer berry and granadilla tart

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

500 g frozen butter puff pastry
1/2 cup creme fraiche
1/2 cup Greek yoghurt
strawberries or any summer berries, for serving
3 granadilla pulp

Method

Defrost the puff pastry. Preheat the oven to 180°C.

Grease a baking tray and lay the pastry in the tray to cover it completely, pressing in the edges to form a crust. Bake for 10–15 minutes, or until puffed up and golden. Remove from the oven and allow to cool.

Combine the crème fraîche and Greek yoghurt, then spoon onto the pastry base and top with berries and grandilla pulp.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Onion Marmalade Souffle

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Onion rings

Spicy potato omelette

Pakoras with tomato and cinnamon chutney

Potato tikki with almond-coriander chutney

Sweet potato with orange and avocado

Baked butternut and sage on polenta crust

Chickpea curry

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Summer berry and granadilla tart

Summer berry and granadilla tart

Ingredients

Method