Chilli recipes

Seared Calamari, baby marrow and chilli salad

15 minutes

Baked pear and coconut pudding

20 - 25 minutes

Salt crusted whole trout

20 minutes

White-chocolate yoghurt with fresh fig and mint

Mint sugar-caramelised Clementines with goat’s milk cheese

Tomato recipes

Tomato Carpaccio with mint pesto

Spicy black bean and mint pate

Sweet melon and pomegranate salad with caper berries

Stuffed lamb loin fillet with parmesan and caper crust

30 minutes

Pizza recipes

Fig and prune pizza with caper berries

15 minutes

Creamy goat’s-milk cheese with apple and chocolate discs

5 minutes

Tomato, olive, peach and parsley salsa

5 minutes

Tomato, olive, peach and parsley salsa

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

4 ripe peaches
2 tomatoes, finely diced
1 red onion, finely diced
1 red pepper, chopped
70 g black olives, roughly chopped
½ jalapeño chilli, deseeded and finely chopped
2 T coriander, chopped
10 g Italian parsley, roughly chopped
juice of 1 lime
sea salt and freshly ground black pepper, to taste

Method

In a medium to hot pan, lightly char the skin of the peaches. Once cooled, stone and roughly chop into chunks. Combine with the remaining ingredients, season to taste and allow to infuse for 1 hour before serving.
Per serving: 558.5kJ, 2.7g protein, 2.4g fat, 23.8g carbs

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Seared Calamari, baby marrow and chilli salad

Baked pear and coconut pudding

Salt crusted whole trout

White-chocolate yoghurt with fresh fig and mint

Mint sugar-caramelised Clementines with goat’s milk cheese

Tomato Carpaccio with mint pesto

Spicy black bean and mint pate

Sweet melon and pomegranate salad with caper berries

Stuffed lamb loin fillet with parmesan and caper crust

Fig and prune pizza with caper berries

Creamy goat’s-milk cheese with apple and chocolate discs

Tomato, olive, peach and parsley salsa

Tomato, olive, peach and parsley salsa

Ingredients

Method