Cheese recipes

Cremezola and poached plum sheet

20 minutes

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Mexican nachos with chunky guacamole

10 minutes

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Home-made nut butter

10 minutes

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Root veggie fries

30 minutes

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Tomato-and-asparagus tart

15–20 minutes

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Indian battered brinjals with chilli oil

20 minutes

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Back-to-work seed bars

30 minutes

Biscuit recipes

Chickpea chocolate cookies

20 minutes

Carrot recipes

Sweet potato-and-carrot fritters

20 minutes

Bread recipes

Sea-salt sticks

15 minutes

Festival food

Maple caramel corn

10 minutes

Fritter recipes

Baby marrow and chorizo fritters

5 minutes

Baby marrow and chorizo fritters

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup baby marrow, finely grated
½ cup brown rice flour
1 T dill, chopped
100 g chorizo, sliced
5 egg whites
sea salt and freshly ground black pepper, a pinch

Method

1. Mix 1 cup finely grated baby marrow, ½ cup brown rice flour, 1 T chopped dill, 100 g sliced chorizo, 5 beaten egg whites and a pinch of salt and pepper.

2. Fry spoonfuls in shallow oil, drain on kitchen paper and serve with lemon wedges.

Spinach lasagne

Kung pao chicken

Durban fish curry

Cremezola and poached plum sheet

Mexican nachos with chunky guacamole

Home-made nut butter

Root veggie fries

Tomato-and-asparagus tart

Indian battered brinjals with chilli oil

Back-to-work seed bars

Chickpea chocolate cookies

Sweet potato-and-carrot fritters

Sea-salt sticks

Maple caramel corn

Baby marrow and chorizo fritters

Baby marrow and chorizo fritters

Ingredients

Method