Chicken recipes

Spicy chicken livers

15 minutes

Bacon recipes

Creamy haddock-and-bacon pie

20 minutes

Butternut recipes

Rainbow sorghum buddha bowl

1 hour

Potato recipes

Ultimate Sunday roast potatoes

1 hour 10 minutes

Mushroom recipes

Mushroom ‘paella’

35–40 minutes

Beans recipes

Black bean soup

30 minutes

Duck recipes

Whole roast duck

2 hours

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Warm Niçoise salad

15 minutes

Chickpea recipes

Moroccan chickpea flour tart (Kalinti)

45 minutes

Gammon recipes

Gammon-and-pea soup

2 hours

Chicken recipes

Butter-basted “rotisserie” chicken

35 minutes

Afternoon tea

Macaroons with jam

20 minutes

Macaroons with jam

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g desiccated coconut
¾ cup condensed milk
1 t vanilla paste
1 free-range egg white
¼ cup raspberry jam

Method

1. Preheat the oven to 150°C and line a large baking tray with baking paper.

2. Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture.

3. Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam.

4. Bake for 15–20 minutes, or until slightly caramelised.

Find more coconut recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Spicy chicken livers

Creamy haddock-and-bacon pie

Rainbow sorghum buddha bowl

Ultimate Sunday roast potatoes

Mushroom ‘paella’

Black bean soup

Whole roast duck

Warm Niçoise salad

Moroccan chickpea flour tart (Kalinti)

Gammon-and-pea soup

Butter-basted “rotisserie” chicken

Macaroons with jam

Macaroons with jam

Ingredients

Method