Beetroot tarts

45 minutes

Egg recipes

Oyster Mushroom and Crispy Egg

15 minutes

Egg recipes

Salmon fish cakes with pickled quails’ eggs

10 -15 minutes

Cauliflower recipes

Roast spicy cauliflower with mint dressing

15 minutes

Butternut recipes

Baked butternut with chorizo-rice filling

45 minutes

Rocket-and-pesto pasta

5 minutes

Anchovy recipes

Chargrilled prime rib with anchovy butter

10 -15 minutes

Steak recipes

Mustard steak and crispy fried potatoes

20 minutes

Fish recipes

Baked hake parcels

15 to 20 minutes

Savoury bake

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

40 minutes

Asian smoked chicken slaw

Anchovy recipes

Ricotta, anchovy and baby marrow tart

25 minutes

Ricotta, anchovy and baby marrow tart

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g frozen butter puff pastry
12 baby marrows
1 T olive oil
150 g fresh ricotta
2 cloves crushed garlic
6 anchovy fillets

Method

Preheat the oven to 180°C.

Defrost the frozen butter puff pastry.

Thinly slice the baby marrows, toss in the olive oil and grill in a hot pan for 30 seconds a side.

Cut out a large rectangle from the pastry and spread with fresh ricotta and top with the sliced baby marrow, crushed garlic and anchovy fillets.

Bake for 20 to 25 minutes, or until puffy and golden.

Serve hot with a green salad.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Beetroot tarts

Oyster Mushroom and Crispy Egg

Salmon fish cakes with pickled quails’ eggs

Roast spicy cauliflower with mint dressing

Baked butternut with chorizo-rice filling

Rocket-and-pesto pasta

Chargrilled prime rib with anchovy butter

Mustard steak and crispy fried potatoes

Baked hake parcels

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

Asian smoked chicken slaw

Ricotta, anchovy and baby marrow tart

Ricotta, anchovy and baby marrow tart

Ingredients

Method