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Pea-and-mint risotto with goat’s cheese and watercress

Risotto recipes

Pea-and-mint risotto with goat’s cheese and watercress

30 minutes

Cauliflower and gruyere tart

Cauliflower and gruyere tart

Crusty calamari salad

Calamari

Crusty calamari salad

5 minutes

Caramelised buttery pancakes

Pancake recipes

Caramelised buttery pancakes

Asian chilli-pork pancakes

Asian recipes

Asian chilli-pork pancakes

10 minutes

Anchovy-buttered crostini with poached eggs

Anchovy recipes

Anchovy-buttered crostini with poached eggs

10 minutes

Roast tomato and ricotta toasts

Roast tomato and ricotta toasts

20 minutes

Mushroom soup with chilli-fried pumpkin seeds

Chilli recipes

Mushroom soup with chilli-fried pumpkin seeds

Pumpkin and bacon frittata pots

Pumpkin and bacon frittata pots

15–20 minutes

Coarse pork and herb terrine

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Trio of Bruschetta

Trio of Bruschetta

20 minutes, plus 1 hour marinating time

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

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Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 avocados
8 baby cucumbers, sliced lengthways into 6 to 8 wedges
1 small bulb fennel, very finely sliced
3 T pumpkin seeds, roasted, to garnish
Fat-leaf parsley, chopped, to garnish

For the poppy-seed dressing, whisk together:

2 T white wine vinegar
6 T extra virgin olive oil
2 t poppy seeds
1 T chopped flat-leaf parsley
Sea salt and freshly ground black pepper, to taste
1 Fresh red chilli, finely sliced

Method

Slice the avocados lengthwise into 1 cmwide slices and dredge with dressing to prevent oxidisation.

Arrange on a serving platter, with the baby cucumber and fennel.

Drizzle over the remaining dressing, garnish with roast pumpkin seeds and parsley and serve.