Dip recipes

Warm cannellini bean dip with parsnip chips

15–20 minutes

Beer Food

Chunky garlic and lemon calamari

1-2 minutes

Five-ingredient recipes

Cheat’s white-chocolate mousse

Butternut recipes

Butternut chicken with Horseradish creme fraiche

30 minutes

Corn recipes

Steamed salmon with Thai corn puree

5 to 10 minutes

Soup recipes

Lentil and bean soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

3 shallots
50 g butter
1 T olive oil
½ t ground cumin
1 t turmeric
½ t cumin seeds
½ t paprika
2-3 cups beef stock
1 x 400 g can drained lentils
1 x 400 g can drained borlotti beans
4 stalks celery

Method

Roughly chop shallots and place in a large saucepan with butter and olive oil. Gently fry over a medium to low heat. Add ground cumin, turmeric, cumin seeds, paprika, beef stock, can drained lentils, can drained borlotti beans and stalks celery cut into chunks. Simmer for 15 to 20 minutes and serve warm.

DISCOVER MORE SOUP RECIPES HERE

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Warm cannellini bean dip with parsnip chips

Milk stout risotto

Mexican refried beans

Orange and hazelnut salad

Gorgonzola and Serrano ham

Seared broccoli with chilli

Spiced apples

Chunky garlic and lemon calamari

Cheat’s white-chocolate mousse

Butternut chicken with Horseradish creme fraiche

Steamed salmon with Thai corn puree

Lentil and bean soup

Lentil and bean soup

Ingredients

Method