Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Couscous recipes

Earl Grey couscous with spiced dried fruit compote

Pie recipes

Three-cheese and baby spinach pies

25 minutes

Nut recipes

Orange and hazelnut salad

Broccoli recipes

Seared broccoli with chilli

Pie recipes

Pumpkin, sage and feta pies

Breakfast burritos

10 to 15 minutes

Roast tomatoes with basil and goat’s cheese

Baked creamy tomato with dunking toasts

20 minutes

Soup recipes

Lentil and bean soup

Brunch recipes

Orange ginger fizz

Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 baby beetroot
Olive oil
Sea salt
Buffalo mozzarella
Wild rocket
Toasted walnuts
1 T Dijon mustard
2 cloves crushed garlic
1 T red-wine vinegar
¼ cup olive oil

Method

Preheat the oven to 180°C.

Wrap baby beetroot in tinfoil with a little olive oil and sea salt. Roast for 40 minutes, or until sweet and caramelised. Arrange the beetroot on a platter.

Top with torn buffalo mozzarella, wild rocket and toasted walnuts.

Whisk together Dijon mustard, cloves crushed garlic, red-wine vinegar and olive oil, season and drizzle over the salad.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Poached eggs with yoghurt, saffron and smoked paprika sauce

Earl Grey couscous with spiced dried fruit compote

Three-cheese and baby spinach pies

Orange and hazelnut salad

Seared broccoli with chilli

Pumpkin, sage and feta pies

Breakfast burritos

Roast tomatoes with basil and goat’s cheese

Baked creamy tomato with dunking toasts

Lentil and bean soup

Orange ginger fizz

Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

Ingredients

Method