Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

20 minutes

Chargrilled asparagus with skordalia

10 minutes

Half-moon teacakes

15 minutes

Cauliflower recipes

Baked cauliflower cheese

15 minutes

Battered and

Chilli-bite battered fish

30 minutes

Nut recipes

Dense date cake with thick peanut butter frosting

1 hour, 30 minutes

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Duck recipes

Pan-fried duck breasts in a citrus dressing

10 minutes

Sumach salmon on brown rice and preserved lemon salad

40 minutes

South African

Garlicky samp with thyme roasted chicken

1 hour

Nutty fruity breakfast

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Nectarine and tomato salad with baby cos lettuce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 ripe tomatoes
1 head of baby cos lettuce
3 ripe nectarines
2 T red wine vinegar
2 T extra virgin olive oil
micro mustard cress herbs
freshly ground black pepper, to taste

Method

Cut the tomatoes into quarters. Coarsely shred the baby cos lettuce and halve the nectarines.

Drizzle with red wine vinegar and extra virgin olive oil and arrange on a large platter.

Sprinkle over micro mustard cress herbs and season with a good crack of black pepper.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Chargrilled asparagus with skordalia

Half-moon teacakes

Baked cauliflower cheese

Chilli-bite battered fish

Dense date cake with thick peanut butter frosting

Oven-roasted pork neck in milk and sage

Pan-fried duck breasts in a citrus dressing

Sumach salmon on brown rice and preserved lemon salad

Garlicky samp with thyme roasted chicken

Nutty fruity breakfast

Nectarine and tomato salad with baby cos lettuce

Nectarine and tomato salad with baby cos lettuce

Ingredients

Method