Asian recipes

Soya-and-garlic-roasted brinjals

20 minutes

Shaved Gouda and cabbage slaw with cumin seed dressing

Polenta recipes

Smooth polenta with Napoletana meatballs

10 minutes

Minted spring lamb and vegetable braise

30 minutes

Anchovy recipes

White anchovy, broccoli and pine nut pasta

10 minutes

Orange granita and coconut milk dessert

Watermelon recipes

Watermelon, plum and granadilla punch

Egg recipes

Lemon dill-baked chicken with egg-and-spinach rice

45 minutes

Jelly recipes

Passion fruit jelly with lemon sabayon

5 minutes

Passion fruit jelly with lemon sabayon

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus setting time

Cooking Time 5 minutes

Ingredients

6 gelatine leaves
3 cups granadilla juice
2/3 cup icing sugar
Sunflower oil to grease
1/2 cup granadilla pulp

For the sabayon:

2 free-range egg yolks
30 g caster sugar
1/4 cup lemon juice
1 lemon, zested

Method

Soften the gelatine leaves in cool water for 5 minutes before removing and squeezing out any excess water.

Place the granadilla juice and icing sugar in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine, stirring to dissolve.

Lightly grease 6 to 8 individual ramekins or moulds with a little sunflower oil and wipe out any excess with kitchen paper.

Sieve the juice mixture, add the granadilla pulp and pour into the moulds. Place on a tray and chill for 8 hours or overnight.

Remove from the fridge and briefly dip the bottom of the moulds into warm water before wrapping each in a warm, damp cloth to help loosen the jelly. Carefully run a blunt knife around the edges and turn out onto plates.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Thai crumbed-pork baguette

Summer berry meringues

Prawn and hake pilau

Soya-and-garlic-roasted brinjals

Shaved Gouda and cabbage slaw with cumin seed dressing

Smooth polenta with Napoletana meatballs

Minted spring lamb and vegetable braise

White anchovy, broccoli and pine nut pasta

Orange granita and coconut milk dessert

Watermelon, plum and granadilla punch

Lemon dill-baked chicken with egg-and-spinach rice

Passion fruit jelly with lemon sabayon

Passion fruit jelly with lemon sabayon

Ingredients

Method