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Bean and almond dip with pomegranate molasses

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Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

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Silky smooth red pepper fish soup

30 minutes

Parmesan crisp and pickled pear salad

10 minutes

Avocado recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Saucy Thai beans

By Abigail Donnelly

Difficulty Easy

Cooking Time 15 minutes

Ingredients

3 T Thai red curry paste
2 T canola oil
1-2 dried chillies
4 crushed cloves garlic
1 t grated ginger
1 chopped onion
1 x 400 g can whole tomatoes
1 x 400 g can drained lupin beans
Chopped coriander

Method

In a saucepan over a medium to high heat, gently fry Thai red curry paste in hot canola oil.
Add dried chillies, crushed cloves garlic, grated ginger and chopped onion.
Fry gently until softened. Add can whole tomatoes and can drained lupin beans and simmer gently for 15 minutes, or until reduced.
Serve with chopped coriander.

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Bean and almond dip with pomegranate molasses

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Ricotta and lemon chicken with roast peppers

Silky smooth red pepper fish soup

Parmesan crisp and pickled pear salad

Deconstructed avocado ritz

Lamb and cucumber tortillas

Fiery avocado salad

Pan-roasted fish with smashed tomatoes and green olives

Crumbed pork chops

Grilled mushroom salad

Saucy Thai beans

Saucy Thai beans

Ingredients

Method