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Camembert tower with butterscotch sauce and pecan sugar shards

15 minutes

Brinjal recipes

Baba ganoush salad

45 minutes

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Banana-and-egg flapjacks

10 minutes

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Bacon-and-egg potato rostis

20 minutes

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Potato and sweet potato röstis

15 minutes

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Pommes Anna with duck fat

40–50 minutes

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Brinjal-and-mince bake

1¼ hours

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Yellowtail ceviche with tiger’s milk dressing

Dutch stamppot

15 minutes

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Charred chilli poppers

15 minutes

Butternut recipes

Butternut, thyme and créme fraîche mash

30–40 minutes

French recipes

Cafe de Paris butter

Cafe de Paris butter

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

50 g caperberries
2 garlic, cloves
10 g parsley
10 g basil
10 g mint
1 T Dijon mustard
300 g butter, softened

Method

Finely chop 50 g caperberries, 2 cloves garlic, 10 g parsley, 10 g basil, 10 g mint and mix with 1T Dijon mustard.

Fold into 300 g softened butter and season. Mould into a cylindrical shape, wrap in clingwrap and chill to set.

Slice into rounds and serve with chargrilled steak (psst...learn how to cook steak perfectly here).

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Camembert tower with butterscotch sauce and pecan sugar shards

Baba ganoush salad

Banana-and-egg flapjacks

Bacon-and-egg potato rostis

Potato and sweet potato röstis

Pommes Anna with duck fat

Brinjal-and-mince bake

Yellowtail ceviche with tiger’s milk dressing

Dutch stamppot

Charred chilli poppers

Butternut, thyme and créme fraîche mash

Cafe de Paris butter

Cafe de Paris butter

Ingredients

Method