Recipes Archive

Berry recipes

Sabayon

10 minutes

Breakfast recipes

The ultimate soufflé omelette with chive crème fraîche and asparagus

10 minutes

Breakfast recipes

Hollandaise sauce

10 minutes

Pizza recipes

Roasted red grape pizza

5 minutes

Asparagus recipes

Dill-marinated calamari salad

5 minutes

Berry recipes

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

5 minutes

Aliums

Garlic aïoli

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Berry recipes

Rose pavlova with raspberries

2 hours

Fakeaway recipes

Spanish Margherita with fennel salad

15 minutes

Savoury bake

Artichoke-and-olive bake

40 minutes

Asparagus recipes

Herb mayonnaise

1 minute

Herb mayonnaise

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 minute

Ingredients

2 free-range egg yolks
1 t Dijon mustard
½ t sea salt
½ t freshly ground black pepper
3 garlic cloves
¾ cup canola or grapeseed oil
1 T basil, chopped
1 T Italian parsley
1 T chives, chopped
2 lemons, juiced
16 radishes, for serving
16 spears asparagus, blanched, for serving
½ cup broad beans, blanched, for serving

Method

Blend the egg yolks, mustard, salt, pepper and garlic. Gradually add the oil in a steady stream.
Add the herbs and lemon juice and blend for a further 5 minutes. Serve with the vegetables.

Cook's note: The best way to enjoy fresh vegetables from your garden is with this home-made mayo.

Discover more summer vegetable recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Sabayon

The ultimate soufflé omelette with chive crème fraîche and asparagus

Hollandaise sauce

Roasted red grape pizza

Dill-marinated calamari salad

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

Garlic aïoli

Spinach-and-cheese “quichelets”

Rose pavlova with raspberries

Spanish Margherita with fennel salad

Artichoke-and-olive bake

Herb mayonnaise

Herb mayonnaise

Ingredients

Method