Summer wraps with cucumber and taramasalata

Gnocchi recipes

Char-grilled baby marrow and bacon gnocchi

Mint and pomegranate crush

Avocado recipes

Fragrant Thai chicken and avocado cups

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

5 to 8 minutes

Christmas recipes

Festive berry jelly

5 minutes

Pastry recipes

Quick sausage rolls

15 to 20 minutes

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Cheesecake recipes

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

30 minutes

Freefold tomato-and-goats cheese tarts

By Abigail Donnelly

Serves 6

Difficulty Easy

Cooking Time 30 minutes

Ingredients

6 ripe tomatoes
1 T balsamic vinegar
2 T olive oil
10 x 4 cm butter puff pastry
Egg, beaten
1 t goat’s cheese
fresh basil leaves

Method

Preheat the oven to 180°C.

Slice a crisscross pattern in the top of ripe tomatoes, then place on a baking tray and drizzle with balsamic vinegar and olive oil.

Season to taste, then roast for 20 minutes. Cut out strips of store bought butter puff pastry, brush with beaten egg and then use to roughly wrap around the base of the tomatoes.

Stuff the cross section at the top of the tomatoes with goat’s cheese, then bake for a further 5 to 10 minutes, or until the pastry is crisp and golden.

Serve warm with fresh basil leaves.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Summer wraps with cucumber and taramasalata

Char-grilled baby marrow and bacon gnocchi

Mint and pomegranate crush

Fragrant Thai chicken and avocado cups

Chocolate-capped ice cream platter

Creamy fig bruschetta

Curried beef and pawpaw naans

Festive berry jelly

Quick sausage rolls

Smashed brinjal, lemon and garlic dip

Cheesecake terrine with buttery pears

Freefold tomato-and-goats cheese tarts

Freefold tomato-and-goats cheese tarts

Ingredients

Method