Lunchbox recipes

Flavourburst™ plum, oat and yoghurt muffins

25 minutes

Cauliflower recipes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

20 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Berry recipes

Strawberry-and-cream yoghurt cake

30 minutes

Breakfast recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Berry recipes

Ginger-and-raspberry yoghurt popsicles

Lamb recipes

Yoghurt-marinated lamb steaks with mint pesto

10 minutes

Chilli recipes

Creamed spinach with smoked chilli-yoghurt

30 minutes

Breakfast recipes

Granola with strained vanilla yoghurt

30 minutes

Aliums

Blooming onions

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

4 large red or white onions
canola oil, for deep-frying
250 g chickpea flour
1 t ground turmeric
1 t ground cumin
2 t ground coriander
2 t garam masala
2 t salt
2 cups buttermilk
1 cup plain yoghurt
4 T coriander, roughly chopped
2 T mint, roughly chopped
1 spring onion, finely sliced
2 T chives, finely chopped

Method

Slice off the heads of the onions, just enough to create a stable base for them to stand on. With the root facing upwards, make four incisions at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’ clock positions on the onion without cutting through the root.

Make a further 3 incisions between the original ones. Turn over the onion and gently pull the petals apart.

To make the batter, combine all the ingredients, except the buttermilk. Slowly pour in the buttermilk while whisking, adding enough to form a thick, pancake-like batter.

Heat the oil in a large saucepan. Dip an onion into the batter and spoon some over it, making sure the batter gets between each petal.

Using a slotted spoon, place the onion in the oil and deep-fry for 5 minutes, or until the onion is cooked and the batter is crisp. Repeat with the remaining onions.

For the spring onion-and-chive yoghurt dip, mix: yoghurt, chopped coriander, mint, spring onion and chives.

Serve with the spring onion-and-chive yoghurt dip.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Flavourburst™ plum, oat and yoghurt muffins

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Strawberry-and-cream yoghurt cake

Summer fruit and yoghurt bowl

Sweet potato dhal with yoghurt flatbread

Ginger-and-raspberry yoghurt popsicles

Yoghurt-marinated lamb steaks with mint pesto

Creamed spinach with smoked chilli-yoghurt

Granola with strained vanilla yoghurt

Blooming onions

Blooming onions

Ingredients

Method