Butternut recipes

Butternut Laksa

50 minutes

Vine-wrapped goat’s cheese

10-15 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

French toast

Mushrooms on French toast

15 minutes

Curry recipes

Korma coconut curry with lentils

15 minutes

Avocado recipes

Guacamole

5 minutes

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Soup recipes

Chilled almond and garlic soup

Crostini with balsamic brown mushrooms and goat’s cheese

15 minutes

Sherry-poached pears

20 minutes

Cocktail recipes

Vodka and Grape Cooler

Baby marrow pasta

25 minutes

Baby marrow pasta

By Lynne Bedingfield

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g linguine
2 T olive oil
200 g baby marrows. grated
2 T cooking oil
2 cloves garlic, crushed
1 cup cream

Method

Boil the linguine in salted water until al dente. Drain and toss through with olive oil.

Coarsely grate the baby marrows.

Heat the cooking oil in a wok and lightly fry the crushed garlic for a 1 to 2 minutes. Add the baby marrows and stir-fry for a few minutes. Add the cream and heat through.

Remove from the heat and toss through the pasta.

Serve with a handful of oven-roasted Rosa tomatoes.

Spinach lasagne

Kung pao chicken

Durban fish curry

Butternut Laksa

Vine-wrapped goat’s cheese

Marrow, pine nut and feta fritters

Mushrooms on French toast

Korma coconut curry with lentils

Guacamole

Deep-fried avocado with tomato, ginger and coriander salsa

Chilled almond and garlic soup

Crostini with balsamic brown mushrooms and goat’s cheese

Sherry-poached pears

Vodka and Grape Cooler

Baby marrow pasta

Baby marrow pasta

Ingredients

Method