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Easy cucumber pickle

15 minutes

Cucumber gazpacho with smoked trout

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Easy naked chocolate and basil cake with cream cheese icing

35 minutes

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Hot cross beef burgers with spicy slaw

20 minutes

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Fresh cucumber-and-gin cocktail

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Coconut smashed chickpeas with sweet potato skins

15 minutes

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Rustic leek-and-potato soup

30 minutes

Roast honey-and-orange yellowtail with ginger spring onions

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 whole fresh yellowtail (approximately 1.5 kg)
3 T olive oil
Sea salt, to taste
12 ClemenGolds
4 T honey
1 large bunch spring onions
1 x 3 cm fresh ginger piece, grated

Method

Preheat the oven to 180°C. Thoroughly rinse the fish and pat dry with kitchen paper. Rub the skin of the fish with 2 T olive oil, then sprinkle with salt.

Thickly slice 11 ClemenGolds and arrange on the base of an ovenproof dish. Drizzle with 3 T honey and top with the fish, then drizzle with the remaining honey.

Roast for 20 to 25 minutes, or until the flesh is white and begins to flake, but is still succulent and tender. Finish off under a hot grill for five minutes to crisp the skin.

Meanwhile, thinly slice the spring onions on the diagonal, then mix with the remaining oil, grated ginger and the juice of the remaining ClemenGold.

Scatter over the hot fish and serve immediately.

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Fresh cucumber-and-gin cocktail

Coconut smashed chickpeas with sweet potato skins

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Rustic leek-and-potato soup

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Roast honey-and-orange yellowtail with ginger spring onions

Roast honey-and-orange yellowtail with ginger spring onions

Ingredients

Method