Recipes for starters & light meals

Air-fryer recipes

Sticky air-fryer chicken wings

15–20 minutes

Chicken recipes

Spicy chicken scotch eggs

15 minutes

Pie recipes

Easy perogen

40 minutes

Cheese recipes

Caesar salad with Parmesan crisps

15 minutes

Chicken breast

Chicken tikka kebabs

10 minutes

Asian recipes

Deep-fried egg with rice

2 minutes

Citrus recipes

Venison steak salad

15 minutes

Pork recipes

Jambon salad

10 minutes

Crumbed recipes

Crumbed pork Caesar salad

20 minutes

Raw baby marrow salad

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 lemons, juiced
1⁄2 cup extra virgin olive oil
6 T hard cheese or Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
1 x 350 g punnet baby marrows
2 x 80 g bags wild rocket
a large handful basil
1 gem avocado, sliced

Method

1. Whisk the lemon juice, olive oil and cheese until emulsified and creamy. Season to taste.

2. Slice the marrows as thinly as possible using a vegetable peeler or a mandolin (you can’t do this with a knife, they have to be paper thin.)

3. Place the marrows in a large bowl with the rocket and basil and toss. Add the dressing and toss well again.

4. Lay the tossed salad onto a platter, or pile onto small plates and top with the avocado. Season and serve.

Find more salad recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Sticky air-fryer chicken wings

Spicy chicken scotch eggs

Easy perogen

Caesar salad with Parmesan crisps

Chicken tikka kebabs

Deep-fried egg with rice

Venison steak salad

Jambon salad

Crumbed pork Caesar salad

Crispy LemonGold® chicken tenders

Raw baby marrow salad

Raw baby marrow salad

Ingredients

Method