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Baby lettuce with whisked dressing

Salad recipes

Fennel, Parmesan and rocket salad

Salad recipes

Bitter greens with walnuts and Gorgonzola dressing

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Chakalaka prego steak sarmie

20 minutes

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Easy semifreddo

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Samp-and-bean risotto with anchovies and asparagus

10–15 minutes

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Best-ever chilli poppers

12 minutes

Warm pudding

Croissant bread-and-butter pudding with berries

30 minutes

Picnic recipes

Sticky maple-glazed BBQ ribs

90 minutes

Cream cheese pancakes

Coconut recipes

Vegan meringue mess cake

1 hour

Virgin cucumber Collins

Virgin cucumber Collins

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 English cucumber
½ lemon, juiced
1 cup coconut water
2 cups ginger ale
Granadilla pulp, for serving
Mint, to garnish
1 lemon, cut into wedges, for serving

Method

Blend the cucumber until smooth, then pour into a large jug. Add the lemon juice, coconut water and ginger ale. Top with crushed ice, then garnish with granadilla, mint and lemon wedges.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Baby lettuce with whisked dressing

Fennel, Parmesan and rocket salad

Bitter greens with walnuts and Gorgonzola dressing

Chakalaka prego steak sarmie

Easy semifreddo

Samp-and-bean risotto with anchovies and asparagus

Best-ever chilli poppers

Croissant bread-and-butter pudding with berries

Sticky maple-glazed BBQ ribs

Cream cheese pancakes

Vegan meringue mess cake

Virgin cucumber Collins

Virgin cucumber Collins

Ingredients

Method