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Boerbok rib with tomato bredie

2½ hours

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Baked mini-wraps with ham and cheese

15 minutes

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Shaved Gouda and cabbage slaw with cumin seed dressing

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Smooth polenta with Napoletana meatballs

10 minutes

Minted spring lamb and vegetable braise

30 minutes

Anchovy recipes

White anchovy, broccoli and pine nut pasta

10 minutes

Egg recipes

Lemon dill-baked chicken with egg-and-spinach rice

45 minutes

Chicken recipes

Coriander yoghurt-marinated chicken

40 minutes

Corn recipes

Grilled spiced flat roast chicken with marinated corn

30 minutes

Avocado recipes

Tuna and avocado California rolls

Tuna and avocado California rolls

By Abigail Donnelly

Serves 6 to 8 rolls

Difficulty Easy

Prep Time 40 minutes

Ingredients

8 nori sheets
Sesame seeds, toasted, for sprinkling
2 ripe avocados, sliced
600 g fresh tuna, sliced
Pickled ginger, for serving
Wasabi paste, for serving
Soya sauce, for serving

Method

For our simple slideshow on how to make tuna and avocado California rolls, click the link: How to make tuna and avocado California rolls.

YOU'LL NEED:

A fan

A flat or shallow bowl

A sushi mat covered in clingfilm

A rice paddle or flat wooden spoon

Neatly wrap a bamboo sushi mat in clingfilm. Prepare a small bowl of water to dip your fingers into when preparing the sushi rolls. This will ensure that your fingers remain clean and not sticky, making the rolling easier to handle.

Fold a nori sheet in half, place on the bamboo mat and cover the surface evenly with rice, about ½ cm thick.

Pat down firmly to flatten, then sprinkle generously with sesame seeds.

Turn over the sheet of nori, so that the rice faces downwards, and the nori faces you.

Lay the tuna strips along the bottom of the sheet of nori. Do the same with the avo strips.

Roll, starting from the edge closest to you, using the mat to apply pressure as you go, and your fingertips to guide it into the shape of a roll. When the roll is complete, secure by using the sushi mat to add pressure. Remove the roll from the mat and place on a board.

Slice into bite-sized pieces using a very sharp knife. Repeat with the remaining ingredients.

Serve immediately with pink pickled ginger, wasabi paste and soya sauce

To make the sushi rice, click here: Perfect fluffy sushi rice

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Minted spring lamb and vegetable braise

White anchovy, broccoli and pine nut pasta

Lemon dill-baked chicken with egg-and-spinach rice

Coriander yoghurt-marinated chicken

Grilled spiced flat roast chicken with marinated corn

Tuna and avocado California rolls

Tuna and avocado California rolls

Ingredients

Method