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Chilled vichyssoise with vermouth and langoustines

20 minutes

Steak tartare with shoestring potatoes

15 minutes

Leftovers recipes

Warm chicken salad with honey-vinegar dressing

45 minutes

Grilled salmon and fennel

20 minutes

Duck recipes

Roast asparagus and duck breasts with lemon sauce

20 minutes

Cucumber gazpacho with black olives

Organic beetroot granita

Lemongrass prawns on baby gem lettuce

5 - 10 minutes

Grilled salmon wrapped in cucumber salad

5 minutes

Seared beef rolled in rocket and rice paper

5 - 10 minutes

Fish recipes

Grilled fish with anchovy-and garlic butter

5 minutes

Mixed salad with anchovy dressing

5 to 8 minutes

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Mixed salad with anchovy dressing

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 to 8 minutes

Ingredients

2 heads cos lettuce
A handful rocket leaves
A handful basil leaves
A handful baby tomatoes
A handful green beans, steamed

For the dressing, blend:

½ cup olive oil
2 T red-wine vinegar
1 clove garlic, crushed
6 anchovy fillets, chopped
Freshly ground black pepper, to taste

Method

Arrange the salad ingredients on plates or in bowls, then spoon over the dressing and serve.

Cook’s notes: For further dimension in flavour, add softboiled eggs, steamed new potatoes, flaked canned tuna or seared fresh tuna to this tasty salad.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Chilled vichyssoise with vermouth and langoustines

Steak tartare with shoestring potatoes

Warm chicken salad with honey-vinegar dressing

Grilled salmon and fennel

Roast asparagus and duck breasts with lemon sauce

Cucumber gazpacho with black olives

Organic beetroot granita

Lemongrass prawns on baby gem lettuce

Grilled salmon wrapped in cucumber salad

Seared beef rolled in rocket and rice paper

Grilled fish with anchovy-and garlic butter

Mixed salad with anchovy dressing

Mixed salad with anchovy dressing

Ingredients

Method