Recipes for starters & light meals

Breakfast recipes

Puffy cheese toasties

10 minutes

Prawns and

Siba’s avo-and-chipotle butter prawn toast

5 minutes

Parmigiano Reggiano

Baby marrow tart

30 minutes

Great value

Caprese tomato tarte tatin

20 minutes

Salad recipes

Chicken schnitzel salad with creamy jalapeño dressing

20 minutes

Prawns and

Spicy prawns and guacamole in cucumber cups

15 minutes

Asparagus recipes

Asparagus tarts

50 minutes

Avocado recipes

Avo salad boats

Butternut recipes

Siba’s lunchbox-friendly fish cakes

15 minutes

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Vegan “crab” cakes

Serves 4 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 - 20 minutes

Ingredients

500 g potatoes, peeled, cooked and mashed
1 t garlic, crushed
1 t salt
200 g cabbage, shredded
1 stick celery, thinly sliced
3 spring onions, thinly sliced
1 chilli, finely chopped
1/2 t ground cumin
1/2 t ground coriander
1/2 t onion powder
1 T Dijon mustard
2 T coriander, chopped
1 lime, zested
200 g desiccated coconut
2 cups rice milk
sunflower oil, for shallow-frying

Method

1. Mix all the ingredients except the coconut, rice milk and flour. Shape into patties.

2. Brush with rice milk and coat with the coconut. Shallow-fry in batches until golden and crispy.

Find more vegan recipes here.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Banana-and-almond muesli bowl

Beetroot gravadlax wreath with caper gribiche

Puffy cheese toasties

Siba’s avo-and-chipotle butter prawn toast

Baby marrow tart

Caprese tomato tarte tatin

Chicken schnitzel salad with creamy jalapeño dressing

Spicy prawns and guacamole in cucumber cups

Asparagus tarts

Avo salad boats

Siba’s lunchbox-friendly fish cakes

Vegan “crab” cakes

Vegan “crab” cakes

Ingredients

Method