Recipes Archive

Fruity dessert

Poached guavas with custard

5–10 minutes

Carrot recipes

Roasted baby carrots with fennel and sage

10 minutes

Cake recipes

Peanut butter no-bake fridge cake

Savoury bake

Lemon and sweet potato bake

40 minutes

Salad recipes

Baby marrow ribbon salad

5 minutes

Coconut recipes

Gluten-free lemon-and-coconut-crusted tarts

30 minutes

Cauliflower recipes

Jewelled cauliflower rice tossed with spring onion, radishes and pomegranates

15 minutes

Citrus recipes

Baked oranges

10–15 minutes

Potato rostis topped with salad greens, salmon and crème fraîche

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 free-range egg
3 potatoes, grated
rosemary sprigs, chopped
2 T olive oil
3 T butter
300 g smoked salmon
Crème fraîche
Salad leaves

Method

Beat 1 free-range egg and mix with 3 grated potatoes, 2 sprigs chopped rosemary and season.

Shape into 4 flat cakes.

Heat 2 T olive oil and 3 T butter in a pan, then add the röstis.

Cook for 3–4 minutes until golden. Drain on kitchen paper.

Serve with 300 g smoked salmon, crème fraîche and salad leaves.

Watch: how to make potato rostis.

Discover more rosti recipes here.

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Poached guavas with custard

Roasted baby carrots with fennel and sage

Peanut butter no-bake fridge cake

Lemon and sweet potato bake

Baby marrow ribbon salad

Gluten-free lemon-and-coconut-crusted tarts

Jewelled cauliflower rice tossed with spring onion, radishes and pomegranates

Baked oranges

Feta, garlic and winter herb roast chicken

Potato rostis topped with salad greens, salmon and crème fraîche

Potato rostis topped with salad greens, salmon and crème fraîche

Ingredients

Method