Runner beans with a garlicky sherry vinegar dressing

5 minutes

Minted brinjal and Labneh creamy mash

10 minutes

Crisp flatbreads with toasted sumac butter

10 minutes

Golden, magenta and candied micro-beet salad

Succulent prime rib with a sticky shallot-and-beetroot marmalade

2 hours

Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Haddock fillets with a beetroot puree and garlic cream

40 minutes

Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

Cheesecake recipes

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

20 minutes

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 cups milk
½ cup water
280 g flour, sifted
2 free-range eggs
2 t vanilla extract
2 T sunflower oil
3 x 100 g slabs good-quality dark chocolate
1/3 cup cream
100 g fudge, crumbled

Method

In a mixing bowl, combine the milk, water, flour, eggs and vanilla extract using a whisk until incorporated and lump free.

Place a nonstick pan over a medium to low heat and lightly coat with oil. Ladle a small amount of the batter into the warm pan and quickly swirl around to evenly coat the base.

Fry until small bubbles start to form, then flip and cook the reverse side until golden. Repeat until you have a stack of feather-light pancakes.

Melt the chocolate in a glass bowl over a saucepan of simmering water and mix with the cream until glossy and thick. Spread liberally over the pancakes and top with sugary fudge crumbs.
Cook’s notes: Thin the batter with a little extra water for extra-light pancakes.

To make a hot fudge-choc sauce, gently melt the fudge and chocolate together in a saucepan over a medium to low heat until incorporated. Drizzle over the pancakes and scatter with toasted nuts, crumbled nougat or sugared pear wafers.

Tip: Pancakes are also the perfect hold-all for leftovers. Fill them with leftover bolognaise and grated Parmesan,

Spinach lasagne

Pot bread

Italian fondue

Runner beans with a garlicky sherry vinegar dressing

Minted brinjal and Labneh creamy mash

Crisp flatbreads with toasted sumac butter

Golden, magenta and candied micro-beet salad

Succulent prime rib with a sticky shallot-and-beetroot marmalade

Beetroot risotto with lemon mascarpone

Haddock fillets with a beetroot puree and garlic cream

Beetroot caramelised in honey, soy and walnuts

The healthy cheesecake

The modern cheesecake

The classic cheesecake

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

Ingredients

Method