Panna cotta

Yoghurt panna cotta with orange blossom and nectarine jelly

20 minutes

Steamed prawn, lime and nectarine salad

10 minutes

Tomato, goats-milk cheese and nectarine salad

A plate of red beans and sticky papino

Pepper recipes

Lentil-and-tomato pesto with roasted peppers

20 minutes

Ice cream

Coconut, sesame and honey ice cream

Fruity dessert

Mediterranean summer fruit and yoghurt with lavender honey

Pan-fried rump steak with baby marrow

Pan-fried prawns on lentil salad

Calamari curry with yoghurt dressing

Calamari curry with yoghurt dressing

By Abigail Donnelly

Difficulty Easy

Ingredients

3 calamari steaks
2 T tikka masala paste
1 T tamarind paste
1 x 400 g can tomatoes
1 cup Greek yoghurt
1 clove garlic, crushed
½ cucumber, grated

Method

Score calamari steaks with a sharp knife, then cut into strips. In a hot pan, fry tikka masala paste, tamarind paste andthe can of tomatoes.
Add the calamari and fry until cooked through. Combine yoghurt, crushed garlic and grated cucumber.
Serve the curry with the yoghurt dressing, rocket and almonds.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Yoghurt panna cotta with orange blossom and nectarine jelly

Steamed prawn, lime and nectarine salad

Tomato, goats-milk cheese and nectarine salad

Lime-and-coconut custards

Poached stone fruit

A plate of red beans and sticky papino

Lentil-and-tomato pesto with roasted peppers

Coconut, sesame and honey ice cream

Mediterranean summer fruit and yoghurt with lavender honey

Pan-fried rump steak with baby marrow

Pan-fried prawns on lentil salad

Calamari curry with yoghurt dressing

Calamari curry with yoghurt dressing

Ingredients

Method