Brunch recipes

Potato omelette with smoked salmon trout and creme fraiche

40 minutes

Stir-fried vegetables with prawns

6 minutes

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Chicken recipes

Chicken couscous with coriander buttermilk

20 minutes

Chilli recipes

Grilled prawn salad with chilli watermelon jam dressing

1 hour

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Panna cotta

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

1 hour 25 minutes

Potato-and-leek rosti with spinach foam

15 minutes

Salmon tasting plates

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

8 wrapped tiger-prawn parcels
1 ready-made salmon and lemon terrine
1 luxury fish platter
1 fennel bulb, shaved
Mustard cress micro herbs, to garnish
Freshly ground black pepper, to taste
1 lemon, quartered

Method

1. Preheat the oven to 180°C.

2. Arrange the wrapped tiger-prawn parcels on a baking tray and bake for a few minutes, until heated through and crisp.

3. Meanwhile, slice the terrine and divide between four side plates. Top with smoked salmon from the fish platter and scatter with fennel shavings and micro herbs. Season with black pepper and serve with a lemon wedge, alongside a wrapped tiger-prawn parcel.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate