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Seared steak salad

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Pan-fried prawns with Asian apple salad

8 minutes

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Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

40 minutes

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Tuna sashimi and strawberry salad

Asian smoked chicken slaw

Baby beetroot raita with watercress salad

15 to 20 minutes

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20 minutes

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2 - 3 minutes

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Ricotta, anchovy and baby marrow tart

25 minutes

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10 minutes

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Rooibos creme caramel and toffee apple

45 minutes

Gnocchi recipes

Slow-cooked beef ragu with gnocchi

1 1/2 hours

Slow-cooked beef ragu with gnocchi

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

6 carrots, finely chopped
4 baby leeks, finely chopped
4 garlic cloves, finely sliced
3 T olive oil
2 T tomato paste
6 anchovy fillets
1 fresh rosemary sprig, chopped
1 T oregano chopped
2 bay leaves
3 T flat-leaf parsley chopped
1 x 400 g chopped tomato can
600 g free-range beef shin
1/2 cup beef stock
1 cup red wine
Basic gnocchi one portion
Sea salt and freshly ground black pepper to taste
Parmesan grated, for serving

Method

In a saucepan over a medium to low heat, gently fry the carrot, leek and garlic in the olive oil until softened but not coloured.

Add the tomato paste, anchovies, fresh herbs and canned tomato and simmer for 20 minutes.

Add the beef shin, stock and red wine, cover and simmer for 1 hour, or until the beef is broken up and the sauce has reduced.

Spoon the sticky ragu over the cooked gnocchi, season and scatter with grated Parmesan. Serve immediately.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Seared steak salad

Pan-fried prawns with Asian apple salad

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

Tuna sashimi and strawberry salad

Asian smoked chicken slaw

Baby beetroot raita with watercress salad

Tandoori lamb burger

Banana doughnut fritters

Ricotta, anchovy and baby marrow tart

Potato salad with bacon

Rooibos creme caramel and toffee apple

Slow-cooked beef ragu with gnocchi

Slow-cooked beef ragu with gnocchi

Ingredients

Method