Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

45 minutes

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

Nutty fruity breakfast

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

8 fresh dates, sliced lenghtways
4 ripe figs, halved
40 g raisins
300 g yoghurt
fruit juice, for drizzling
30 g almonds, chopped, for sprinkling

Method

Divide the fruit between two bowls. Top each serving with a dollop of lemon yoghurt, drizzle with fruit juice and sprinkle with almonds.

Cook's tip: serve with grated apple or chopped banana

Spinach lasagne

Pot bread

Italian fondue

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

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

Nutty fruity breakfast

Ingredients

Method