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5 minutes

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Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

30 minutes

Mushroom hotpot with greens

15 minutes

Mushroom hotpot with greens

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 cup vegetable stock
6 spring onions, thinly sliced
150 g shimeji mushrooms, cleaned and trimmed
150 g enoki mushrooms, cleaned, trimmed and sliced lengthways
150 g king oyster mushrooms, cleaned and trimmed
3 T soy sauce
2 cloves garlic, crushed
1 scraped chunk fresh ginger, grated
1 head bok choy or cos lettuce, split lengthways

For serving

Hot cooked egg noodles
Soy sauce
Sesame oil

Method

Bring the broth to a brisk simmer. Add the remaining ingredients.
Reduce the heat, cover and simmer for about 5 minutes.
Serve over hot noodles with soy sauce and sesame oil on the table.

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Sweet chilli asparagus terrine with pickled ginger

Ice cream stollen with fruit mince pie and fresh pear

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Frozen yoghurt and blue cheese sandwich

Black-eyed bean and mango salad

Berry sorbet

Tortilla with spicy avocado and sweet-pepper filling

Ricotta, olive and basil filling for baked potatoes

Grilled asparagus with Italian salsa verde

Tofu with vegetable noodles

Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

Mushroom hotpot with greens

Mushroom hotpot with greens

Ingredients

Method