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Gnocchi with a creamy cider and bacon sauce

15 minutes

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Spicy red lentils and crisp tofu

15 minutes

Grilled baby marrow and anchovy bruschetta

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Chickpea falafel pitta breads on lemony avocado

15 minutes

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25 minutes-30 minutes

Pomegranate seared beef with roast beetroot

1 hour

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20 minutes

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Sticky mustard grilled sausages

10 minutes

Tomato and feta bake

10 to 15 minutes, bake for 20 minutes

Grilled brinjal, pine nut and anchovy bubble bread

25 minutes

Baked ricotta with nutmeg sugar-dusted breads

20 minutes

Baked ricotta with nutmeg sugar-dusted breads

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g fresh ricotta
1 T olive oil
4 tortilla wraps
1 cup sunflower oil
100 g sugar
1 T nutmeg
Caramelised nuts, for scattering
Fresh ripe figs, for serving

Method

Preheat the oven to 180°C. Turn the ricotta out onto a baking tray and drizzle with olive oil. Bake for 15 to 20 minutes, or until golden.

Using a cookie cutter, punch out small circles from the tortillas (alternatively, use mini tortillas if they are available).

Heat the sunflower oil in a saucepan over a medium to high heat. Gently fry the tortillas until they bubble and turn golden brown. Remove using a slotted spoon and drain on kitchen paper.

Combine the sugar and nutmeg and dust liberally over the tortillas.

Serve with the hot ricotta, topped with caramelised nuts and torn figs.

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Gnocchi with a creamy cider and bacon sauce

Spicy red lentils and crisp tofu

Grilled baby marrow and anchovy bruschetta

Chickpea falafel pitta breads on lemony avocado

Haddock and prawn pie

Pomegranate seared beef with roast beetroot

Lentil and dried fruit pilaf

Thai coconut and corn soup

Sticky mustard grilled sausages

Tomato and feta bake

Grilled brinjal, pine nut and anchovy bubble bread

Baked ricotta with nutmeg sugar-dusted breads

Baked ricotta with nutmeg sugar-dusted breads

Ingredients

Method