Lamb recipes

Spiced lamb and leek pies

15 minutes

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

50 minutes

Chickpea recipes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

30 minutes

Spicy seafood broth with herbed coconut jasmine rice

20 minutes

Ash bread and butter

45 minutes

Citrus recipes

Burnt citrus marmalade with cheddar and farmhouse loaf

45 minutes

Preserves and

Pear and lemon paste

45 minutes

Golden scones topped with thick lemon curd and clotted cream

35 minutes

Ploughman’s pickle with Serrano ham

1 hours

Jelly recipes

Rose-petal jelly

1¼ hours

Fresh herb pasta

Artichoke and fresh pear salad

Artichoke and fresh pear salad

By TASTE

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

80 g watercress
80 g rocket
6 preserved artichokes, cut into thirds
3 pears, cut into wedges
1/3 cup olive tapenade
12 shimeji mushrooms
12 straw mushrooms, for garnishing
Chicory leaves, for garnishing

For the walnut dressing, blend:

50 g walnuts
½ cup grapeseed oil
Juice and zest of ½ orange
Honey, to taste
2 T lemon juice
¼ cup water

Method

Pile the watercress and rocket in the middle of each plate.

Add the artichoke and pear, and drizzle over the walnut dressing.

Add spoonfuls of tapenade and garnish with the mushrooms and chicory leaves.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Spiced lamb and leek pies

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

Spicy seafood broth with herbed coconut jasmine rice

Ash bread and butter

Burnt citrus marmalade with cheddar and farmhouse loaf

Pear and lemon paste

Golden scones topped with thick lemon curd and clotted cream

Ploughman’s pickle with Serrano ham

Rose-petal jelly

Fresh herb pasta

Artichoke and fresh pear salad

Artichoke and fresh pear salad

Ingredients

Method