Home
Recipes
Starters & Light meals

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

Vegan recipes

Wild mushroom ragout on herb mash

Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Pie recipes

Three-cheese and baby spinach pies

25 minutes

Nut recipes

Orange and hazelnut salad

Asian chicken noodles

20 minutes

Pie recipes

Pumpkin, sage and feta pies

50 minutes

Calamari

Chunky garlic and lemon calamari

1-2 minutes

Chunky garlic and lemon calamari

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 1-2 minutes

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.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

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