Easter recipes

Sticky pot-braaied ribs in beer with chilli-and-mint salsa

1 3⁄4 hours

Egg recipes

Hoisin hake with egg-fried rice

30 minutes

Great value

Hunan-style crispy sweet chilli mushroom and noodle salad

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Tuna meatballs in tomato sauce

45 minutes

Preserves and

Cannellini bean dip

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 x 400g g cannellini beans can, drained and rinsed
1 garlic clove, roughly chopped
1 lemon, juiced
sea salt and freshly ground black pepper, to taste
2–3 T olive oil
parsley a handful, roughly chopped

Method

Place all the ingredients except the parsley into the jug of a stick blender or food processor. Blend until smooth. If it’s too thick and you’re struggling to blend it, loosen the mixture with a splash of cold water. Fold through the chopped parsley.

Find more dip recipes here.

Photograph: Sadiqah Assur- Ismail

Food assistant: Claire- Ellen van Rooyen

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Cannellini bean dip

Cannellini bean dip

Ingredients

Method