Beetroot recipes

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

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Double-smoked salmon dip

Gammon recipes

Gammon-and-barley soup with cheesy dumplings

2 hours and 10 minutes

Asian recipes

Steamed bun dough

15–30 minutes

Cake recipes

Middle-Eastern orange cake with spiced syrup

30 minutes

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Towering nacho salad

Beetroot recipes

Blackened trout with charred beetroot and citrus

40 minutes

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Lemon curd croissant pudding

35 minutes

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Lasagne with Parmesan, mushroom broth and pesto

20 minutes

Citrus recipes

Our version of Nigella’s bread-and-butter pudding

1 hour

Corn recipes

Smoky corn soup with cheesy egg toast

30 minutes

Soup recipes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

30 minutes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the soup:

1 T olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
400 g Rosa tomatoes
3 red peppers, roasted and chopped
2 sprigs rosemary
1 x 400 g can chopped tomatoes
2 T Woolworths tomato soffrito paste
3 cups chicken stock
1 x 400 g can butter beans
30 g Italian parsley, chopped
2 T pine nuts, toasted
sea salt and freshly ground black pepper, to taste

For the pecorino baby marrow crisps:

120 g pecorino, grated
120 g baby marrows, grated

Method

1. Place the oil and onion in a medium saucepan and cook over a low heat until soft and transparent.

2. Add the remaining ingredients except the beans, parsley, pine nuts and seasoning. Cover and simmer or 20 minutes. Add the beans and brine from the can.

3. Cook for 2 minutes, or until the beans are warmed through. Sprinkle with the parsley and pine nuts and season to taste. Serve with the pecorino baby marrow crisps.

4. To make the crisps, preheat the oven to 200°C. Mix the cheese and baby marrows.

5. Place heaped spoonfuls onto a silicone baking mat or baking paper on a baking tray. Flatten slightly and bake for 20 minutes, or until golden brown. Cool slightly before serving.

Find more soup recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Handmade beetroot tagliatelle with Cape Malay burnt butter

Double-smoked salmon dip

Gammon-and-barley soup with cheesy dumplings

Steamed bun dough

Middle-Eastern orange cake with spiced syrup

Towering nacho salad

Blackened trout with charred beetroot and citrus

Lemon curd croissant pudding

Lasagne with Parmesan, mushroom broth and pesto

Our version of Nigella’s bread-and-butter pudding

Smoky corn soup with cheesy egg toast

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Ingredients

Method