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Tempura vegetables with home-made Aïoli

30 minutes

Snoek and trout chowder with corn scones

30 minutes

Caesar salad with ricotta-anchovy bombes

15 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Pomegranate and citrus slow-roasted duck buns

1 hour

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Wild mushroom ragout on herb mash

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Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

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Three-cheese and baby spinach pies

25 minutes

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Orange and hazelnut salad

Asian chicken noodles

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Pumpkin, sage and feta pies

Calamari

Chunky garlic and lemon calamari

Chunky garlic and lemon calamari

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 calamari steaks
50 - 100 g butter
1 juice of 1 lemon
4 cloves garlic

Method

Score the surface of calamari steaks in a crisscross pattern. Place butter in a pan over a medium to low heat with the juice of lemon and cloves garlic, roughly chopped.

Add the calamari. Turn up the heat and sear for 1 to 2 minutes until the butter has browned and the steaks are cooked through.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Tempura vegetables with home-made Aïoli

Snoek and trout chowder with corn scones

Caesar salad with ricotta-anchovy bombes

Parma ham lemons with citrus bubbly

Pomegranate and citrus slow-roasted duck buns

Wild mushroom ragout on herb mash

Poached eggs with yoghurt, saffron and smoked paprika sauce

Three-cheese and baby spinach pies

Orange and hazelnut salad

Asian chicken noodles

Pumpkin, sage and feta pies

Chunky garlic and lemon calamari

Chunky garlic and lemon calamari

Ingredients

Method