Meatballs recipes

La Colombe meatballs with tomato sauce

20 minutes

Asian recipes

The Test Kitchen’s pork ramen

3 hours

The Restaurant at Waterkloof’s chicken paella

1 hour

Curry recipes

Thali’s smoked tadka dhal

30 minutes

Fakeaway recipes

La Tête’s deep-fried fish sandwich

10 minutes

Asian recipes

Wasabi salt

Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Beef recipes

Chargrilled steak and green beans

15 minutes

Asian recipes

Tamago gohan (egg rice)

20 minutes

Apple recipes

Braised cabbage with apple and duck

25 minutes

Asian recipes

Togarishi (five spice)

15 minutes

Calamari

Calamari-and-asparagus salad

4 minutes

Calamari-and-asparagus salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 minutes

Ingredients

200 g calamari rings and tentacles
10 g fresh mint
100 g asparagus, blanched
80 g rocket
1⁄2 cucumber , sliced

Method

1. Heat an oiled pan or wok over a very high heat.

2. Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

3. Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

La Colombe meatballs with tomato sauce

The Test Kitchen’s pork ramen

The Restaurant at Waterkloof’s chicken paella

Thali’s smoked tadka dhal

La Tête’s deep-fried fish sandwich

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Chargrilled steak and green beans

Tamago gohan (egg rice)

Braised cabbage with apple and duck

Togarishi (five spice)

Calamari-and-asparagus salad

Calamari-and-asparagus salad

Ingredients

Method