Beef recipes

Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

Cheese recipes

Everyday mac ‘n cheese

50 minutes

Cake recipes

Chocolate scrolls

30 minutes

Fruity dessert

Plum custard puddings

25 minutes

Malva Pudding

Easy marzipan malva pudding

25 minutes

Avocado recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Cheesy quesadillas with guacamole

20 minutes

Mini Yorkshire puddings

30 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Coconut tapioca with passion fruit sorbet and spring roll crisps

20 minutes

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Battered and

Tempura celery leaves

15 minutes

Tempura celery leaves

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

100 g rice flour
1 cup soda water
1 T tandoori spice
1 free-range egg white
24 celery leaves

For the Tandoori salt, mix:

7 T Maldon salt
1 t Tandoori spice

Method

Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.

Pick the celery leaves so they have just a small piece of thin stalk attached.

Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.

Mix the salt and spice and use to dust the crispy leaves

Spinach lasagne

Beef rendang potjie

Amasi cheese

Turkish roast beef brisket with pomegranate and radish tabouleh

Everyday mac ‘n cheese

Chocolate scrolls

Plum custard puddings

Easy marzipan malva pudding

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Cheesy quesadillas with guacamole

Mini Yorkshire puddings

Spicy Mexican red kidney bean soup with chunky guacamole

Coconut tapioca with passion fruit sorbet and spring roll crisps

Duck spring rolls

Tempura celery leaves

Tempura celery leaves

Ingredients

Method