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Poached plums with sugar-free biscuit crumble and pistachios

5 minutes

Seared salmon fillet with roast asparagus and dill tzatziki

15 minutes

Garam masala potatoes and brinjals

25 minutes

Broad bean and sundried tomato salad

10 minutes

Banana with cheat’s vanilla custard

10 minutes

Polenta recipes

Baked goat’s cheese polenta with rocket

10 minutes

Asian minced pork salad

15 minutes

Fish recipes

Prawn and hake pilau

20 minutes

Soya-and-garlic-roasted brinjals

20 minutes

Minted spring lamb and vegetable braise

30 minutes

Anchovy recipes

White anchovy, broccoli and pine nut pasta

10 minutes

Orange granita and coconut milk dessert

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Orange granita and coconut milk dessert

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus freezing time

Ingredients

1 litre orange juice
1 handful seasonal fruit
toasted coconut flakes
drizzle coconut cream

Method

Freeze 1 litre orange juice on a baking tray lined with clingfilm.

Once frozen, use a fork to rake the ice to form a granita.

Serve immediately with seasonal fruit, toasted coconut flakes and a drizzle of coconut cream.

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Poached plums with sugar-free biscuit crumble and pistachios

Seared salmon fillet with roast asparagus and dill tzatziki

Garam masala potatoes and brinjals

Broad bean and sundried tomato salad

Banana with cheat’s vanilla custard

Baked goat’s cheese polenta with rocket

Asian minced pork salad

Prawn and hake pilau

Soya-and-garlic-roasted brinjals

Minted spring lamb and vegetable braise

White anchovy, broccoli and pine nut pasta

Orange granita and coconut milk dessert

Orange granita and coconut milk dessert

Ingredients

Method