Butternut recipes

Butternut chicken with Horseradish creme fraiche

Corn recipes

Steamed salmon with Thai corn puree

5 to 10 minutes

Fish recipes

Salmon fish cakes with crushed avocado

Slow roast

Lamb shanks in patterned phyllo blankets

2 hours 15 minutes

Roast tomatoes with basil and goat’s cheese

Marsala-poached pears with chocolate dippers

Baked creamy tomato with dunking toasts

20 minutes

Sausage recipes

Sticky rice with sweet soya pork

Brunch recipes

Caramelised figs with vanilla sponge

Caramelised figs with vanilla sponge

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 figs
1 dessert liqueur or Marsala wine
2 T brown sugar
Vanilla sponge
Cream or ice cream

Method

Soak figs in dessert liqueur or Marsala wine overnight. Gently heat the figs in a saucepan over a low heat with brown sugar, until warmed through and slightly caramelised. Spoon over sliced vanilla sponge and serve with thick cream or ice cream.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Butternut chicken with Horseradish creme fraiche

Steamed salmon with Thai corn puree

Salmon fish cakes with crushed avocado

Lamb shanks in patterned phyllo blankets

Roast tomatoes with basil and goat’s cheese

Marsala-poached pears with chocolate dippers

Baked creamy tomato with dunking toasts

Pork or lamb bangers and mash

Lentil and bean soup

Sticky rice with sweet soya pork

Orange ginger fizz

Caramelised figs with vanilla sponge

Caramelised figs with vanilla sponge

Ingredients

Method