Egg recipes

Lemon dill-baked chicken with egg-and-spinach rice

45 minutes

Jelly recipes

Passion fruit jelly with lemon sabayon

5 minutes

Chicken recipes

Coriander yoghurt-marinated chicken

40 minutes

Poached peaches in rose syrup with white chocolate mousse

5 minutes

Avocado recipes

Tuna and avocado California rolls

Garlicky prawns with apple salad

10 minutes

Cheese recipes

Baked feta and chilli fennel

20 minutes

Boards and

Wreath bread with charcuterie

10 minutes

Citrus recipes

Crispy duck salad “a l’orange”

6 hours

Rice pilau with spring vegetables

20 minutes

Asian-dressed cucumber salad

Duck recipes

Seared duck and mango salad

30 minutes

Seared duck and mango salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 T olive oil
4 duck breasts

Garnish with:

Cucumber, shaved
Red onion
Mango salad
Fresh coriander leaves
Lime juice

Method

Preheat the oven to 180°C.

Heat the olive oil in a pan over a high heat and sear four duck breasts, skin side down, for 4 to 5 minutes until golden and crisp.

Place on a baking tray and roast for a further 10 to 15 minutes, or until cooked to your liking.

Serve with shaved cucumber, red onion and mango salad with fresh coriander leaves and lime juice.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Lemon dill-baked chicken with egg-and-spinach rice

Passion fruit jelly with lemon sabayon

Coriander yoghurt-marinated chicken

Poached peaches in rose syrup with white chocolate mousse

Tuna and avocado California rolls

Garlicky prawns with apple salad

Baked feta and chilli fennel

Wreath bread with charcuterie

Crispy duck salad “a l’orange”

Rice pilau with spring vegetables

Asian-dressed cucumber salad

Seared duck and mango salad

Seared duck and mango salad

Ingredients

Method