Chickpea recipes

Chickpea and red onion salad with chive oil and buffalo mozzarella

Wasabi and maple syrup steamed butternut

15 minutes

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

20 minutes, plus three days

Crystallised ginger with salted pistachios

50 minutes

Honey and cumin apricots with honey-drizzled greek yoghurt

15 minutes

Apple recipes

Apple, walnut and baby-leaf salad

5 minutes

Corn recipes

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

35 minutes

Corn recipes

Micro-green salad with fresh pear, baby corn and caramelised popcorn

Corn recipes

Chicken in sweetcorn husks

15 minutes

Dense chocolate and orange slab cake with candied orange

30 minutes, plus chilling

Elegant Parma ham and pistachio salad topped with white chocolate curls

5 minutes

Fish recipes

Pan-seared fish with warm caprese salad

15 minutes

Pan-seared fish with warm caprese salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

olive oil, for coating, greasing and drizzling
sea-salt flakes and freshly ground black pepper
4 x 150–200 g portions yellowtail fillet, skin on
4 firm ripe red tomatoes, sliced horizontally
1 ball fresh mozzarella, torn
30 g rocket leaves
balsamic glaze, for drizzling

Method

Preheat the oven to 230°C.
Oil and season the fish then, using a ridged, cast-iron pan coated with cooking spray, sear, skin side down, until the skin is crisp. Transfer to an oiled baking tray, placing the fish skin side down.
Grill the tomato in the same pan, cut side down, for a few minutes, or until starting to char. Place, cut side up, on the oiled baking tray and top with the mozzarella.
Season and moisten with olive oil, then roast for 5 minutes, or until the fish is just cooked and moist, the tomato warm and the mozzarella starting to melt.
Plate the cooked fish. To each serving add the rocket leaves and 1 or 2 warm, cheesy tomatoes. Drizzle the balsamic glaze over the fish and moisten the leaves with a little olive oil.
Cook's tip: you can use any fish in stead of yellowtail - try hake or kingklip.
Per serving: 2536.3 kJ, 51.8 g protein, 42.6 g fat, 3.5 g carbs

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Chickpea and red onion salad with chive oil and buffalo mozzarella

Wasabi and maple syrup steamed butternut

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

Crystallised ginger with salted pistachios

Honey and cumin apricots with honey-drizzled greek yoghurt

Apple, walnut and baby-leaf salad

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

Micro-green salad with fresh pear, baby corn and caramelised popcorn

Chicken in sweetcorn husks

Dense chocolate and orange slab cake with candied orange

Elegant Parma ham and pistachio salad topped with white chocolate curls

Pan-seared fish with warm caprese salad

Pan-seared fish with warm caprese salad

Ingredients

Method