Lamb recipes

Barbeque-spiced grilled lamb chops

35 minutes

Beef recipes

Beef carpaccio salad

5 minutes

Coffee recipes

Vietnamese-style iced coffee

Chicken recipes

Roast chicken fillet salad

25 minutes

Salad recipes

Serrano ham and melon salad

Cake recipes

Gluten-free chocolate brandy-and-coke cake

1 hour

Seafood recipes

Trout gravlax with minted cucumber-and-yoghurt sauce

Braised brinjal and onion with hardboiled egg

30 minutes

Salad recipes

Baby marrow and feta salad

10 minutes

Cake recipes

Deco dark chocolate

Meringue recipes

Berry meringue stack

1 hour

Preserves and

Rose-petal preserve

5-10 minutes

Rose-petal preserve

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5-10 minutes

Ingredients

1 ¼ cups rose syrup
1 lemon, juiced
8–10 pesticide-free roses, petals removed and washed in cold water

Method

Place the rose syrup in a saucepan over a medium heat and gently simmer to reduce slightly. Add the lemon juice and stir, then add the rose petals.

Pour the syrup into a sterilised Weck jar and seal tightly.

Cook's note: Once opened, store in fridge.

Serving suggestions: Serve the syrup with warm scones and a dollop of cream, mix with yoghurt or drizzle some over lamb after roasting.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Barbeque-spiced grilled lamb chops

Beef carpaccio salad

Vietnamese-style iced coffee

Roast chicken fillet salad

Serrano ham and melon salad

Gluten-free chocolate brandy-and-coke cake

Trout gravlax with minted cucumber-and-yoghurt sauce

Braised brinjal and onion with hardboiled egg

Baby marrow and feta salad

Deco dark chocolate

Berry meringue stack

Rose-petal preserve

Rose-petal preserve

Ingredients

Method