Ceviche recipes

Peppadew-prawn ceviche

Creamy vanilla flan

30 - 40 minutes

Cheat recipes

Cheat’s paella

25 minutes

Potato latkes with sour cream and smoked salmon

2 minutes

Beans recipes

Butter beans with pan-fried chorizo

30 minutes

Pepper recipes

Roasted peppers with white anchovies

30 minutes

Vegan recipes

White Spanish sangria with ripe peaches

Vegan recipes

Patatas bravas

10 minutes

Asian recipes

Crumbed pork loin chops with kimchi

15 minutes

Cauliflower recipes

Roast cauliflower croquettes

20 minutes

Chicken recipes

Chilli-spiked coconut and chicken rice noodles

35 minutes

Milk recipes

Lime-and-coconut milk granita

5 minutes

Lime-and-coconut milk granita

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus freezing time

Cooking Time 5 minutes

Ingredients

90 g sugar
1/2 cup water
1 x 400 ml coconut milk
1/2 lime, juiced and zested

Method

Place the sugar and water in a saucepan and simmer over a low heat until the sugar has dissolved. Remove from the heat.

Whisk the sugar syrup, coconut milk, lime juice and zest until combined. Divide the mixture between two large baking trays and freeze for an hour.

Scrape the coconut ice with a fork to break apart and fluff up the ice, then freeze again for a further hour.

Scrape once again before serving.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Peppadew-prawn ceviche

Creamy vanilla flan

Cheat’s paella

Potato latkes with sour cream and smoked salmon

Butter beans with pan-fried chorizo

Roasted peppers with white anchovies

White Spanish sangria with ripe peaches

Patatas bravas

Crumbed pork loin chops with kimchi

Roast cauliflower croquettes

Chilli-spiked coconut and chicken rice noodles

Lime-and-coconut milk granita

Lime-and-coconut milk granita

Ingredients

Method