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40 minutes

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20 minutes

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15 minutes

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10 minutes

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15 minutes

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2 minutes

The perfect aïoli

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Stracciatella and strawberry salad with belle rose basil granita

5 minutes

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Corn on a stick

8 minutes

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Onion rings

15 minutes

Onion rings

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 free-range egg white
1/2 cup rice flour, plus extra for dusting
1/2 cup water
2 Spanish or white onions, sliced to a thickness of 1/2 cm
Vegetable oil, for frying
Sea salt

Method

Whisk the egg white, rice flour and water, but not too smoothly.

Dust the onion rings in rice flour then pass through the batter.

Deep-fry in the hot oil for 4 to 6 minutes, or until light golden and crunchy. Serve scattered with sea salt.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Sourdough bread

Patatas al Cabrales

Wheat-free flatbreads

Chunky pea puree

Tomato relish

Balsamic, rosemary and caper marinade

Berbere paste

The perfect aïoli

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Stracciatella and strawberry salad with belle rose basil granita

Corn on a stick

Onion rings

Onion rings

Ingredients

Method