Asparagus recipes

Sweet chilli asparagus terrine with pickled ginger

Chicken tonnato

10 minutes

Beef and strawberry carpaccio with shaved Parmesan

8 minutes

Gammon recipes

Cooked gammon with strawberry and basil salsa

Soup recipes

Cold beetroot and raspberry soup with tzatziki

Frozen yoghurt

Frozen yoghurt and blue cheese sandwich

Black-eyed bean and mango salad

Chickpea recipes

Chickpea, tomato and chorizo salad

Lentils, seared tuna and rocket salad

5 minutes

Sorbet recipes

Berry sorbet

Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Ricotta, olive and basil filling for baked potatoes

Ricotta, olive and basil filling for baked potatoes

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

About 400g ricotta
65 ml olive oil
65 ml chopped, smashed ripe black olives (or tapenade)
65 ml shredded basil leaves
Flaky salt and ground black pepper, to taste

Method

Roughly mash the ricotta with the olive oil.
Fold in the chopped olives and basil to make a marbled mix – delicious served on baked potato or bruschetta.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Sweet chilli asparagus terrine with pickled ginger

Chicken tonnato

Beef and strawberry carpaccio with shaved Parmesan

Cooked gammon with strawberry and basil salsa

Cold beetroot and raspberry soup with tzatziki

Frozen yoghurt and blue cheese sandwich

Black-eyed bean and mango salad

Chickpea, tomato and chorizo salad

Lentils, seared tuna and rocket salad

Berry sorbet

Tortilla with spicy avocado and sweet-pepper filling

Ricotta, olive and basil filling for baked potatoes

Ricotta, olive and basil filling for baked potatoes

Ingredients

Method