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20 minutes

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Chuckles fridge cake

15 minutes

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15 minutes

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Easy granadilla-and-raspberry ice cream

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10 minutes

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Harissa-roasted lamb with pomegranate and minted beetroot

1 1/2 hours

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Pomegranate studded no-bake cheesecake with a coconut crust

30 minutes

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Marianas buttermilk cake with clementines

45 minutes

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Crunchy broccoli fritters

10 minutes

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Spinach-and-mushroom bake

25 minutes

Seared kabeljou with curried noodles and apricot sauce

10 minutes

Bright green rocket-and-almond pesto

Bright green rocket-and-almond pesto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

80 g wild rocket
50 g raw almonds
2 garlic cloves
40 g Parmesan, grated
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

Combine all the ingredients except the salt in a food processor and pulse continuously for 30 seconds until a pesto is formed.

Season with salt and freshly ground black pepper before serving.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Double-trouble chocolate-chip cookies

Chuckles fridge cake

Low-carb, high-fat biscuits

Easy granadilla-and-raspberry ice cream

Granadilla cordial and lemon sorbet floats

Harissa-roasted lamb with pomegranate and minted beetroot

Pomegranate studded no-bake cheesecake with a coconut crust

Marianas buttermilk cake with clementines

Crunchy broccoli fritters

Spinach-and-mushroom bake

Seared kabeljou with curried noodles and apricot sauce

Bright green rocket-and-almond pesto

Bright green rocket-and-almond pesto

Ingredients

Method