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Tempura squid with sweet chilli sauce

5 minutes

Guinea fowl and Parma ham roulade with potato pudding

90 minutes

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Beetroot jelly, roast beetroot and Parmesan tarts

20 minutes

Salmon and avocado salad with soft-boiled eggs

3 to 4 minutes

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Gnocchi with a creamy cider and bacon sauce

15 minutes

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Spicy red lentils and crisp tofu

Grilled baby marrow and anchovy bruschetta

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Chickpea falafel pitta breads on lemony avocado

15 minutes

Pie recipes

Pomegranate seared beef with roast beetroot

Lentil and dried fruit pilaf

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 cup basmati rice
1 chopped onion
1 T olive oil
2 t crushed fennel seeds
2 t ground cumin
1 t ground coriander
1 t chilli powder
1 t turmeric
1 t cinnamon
1/4 t grated nutmeg
1/4 t allspice
3 dried figs
½ cup dried apricots
½ cup golden sultanas
½ cup coarsely chopped
Toasted cashew nuts
1 x 400 g can drained brown lentils
Chopped coriander

Method

Cook basmati rice according to package instructions, then spread the rice on a baking tray and dry out in a warm oven for a few minutes. In a pan over a medium to high heat, fry chopped onion in olive oil for 3 minutes.
Add crushed fennel seeds, ground cumin, ground coriander, chilli powder, turmeric, cinnamon, grated nutmeg and allspice and fry for 1 minute or until fragrant. Add dried cranberries, dried figs, dried apricots, golden sultanas and combine.
Remove from the heat and add coarsely chopped and toasted cashew nuts, then spoon the mixture over the rice and add can drained brown lentils. Mix gently and serve with chopped coriander.

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