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20 minutes

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50 minutes

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1-2 minutes

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10 to 15 minutes

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20 minutes

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40 minutes

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Snert (Dutch pea soup)

3 hours

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Spiced lamb and leek pies

15 minutes

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20 minutes

Artichoke and fresh pear salad

Artichoke and fresh pear salad

By TASTE

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

80 g watercress
80 g rocket
6 preserved artichokes, cut into thirds
3 pears, cut into wedges
1/3 cup olive tapenade
12 shimeji mushrooms
12 straw mushrooms, for garnishing
Chicory leaves, for garnishing

For the walnut dressing, blend:

50 g walnuts
½ cup grapeseed oil
Juice and zest of ½ orange
Honey, to taste
2 T lemon juice
¼ cup water

Method

Pile the watercress and rocket in the middle of each plate.

Add the artichoke and pear, and drizzle over the walnut dressing.

Add spoonfuls of tapenade and garnish with the mushrooms and chicory leaves.

Spinach lasagne

Pot bread

Italian fondue

Orange and hazelnut salad

Asian chicken noodles

Pumpkin, sage and feta pies

Chunky garlic and lemon calamari

Breakfast burritos

Salmon fish cakes with crushed avocado

Baked creamy tomato with dunking toasts

Warm beetroot and mozzarella salad

Snert (Dutch pea soup)

Spiced lamb and leek pies

Spicy seafood broth with herbed coconut jasmine rice

Artichoke and fresh pear salad

Artichoke and fresh pear salad

Ingredients

Method