Broad bean and artichoke hotpot with golden eggs
Heat oil, add onion and garlic, cook for 5 mins without colour. Add spices and a pinch of saffron, cook until fragant. Add stock and artichokes, season, simmer until artichokes are tender, remove artichokes and keep warm. Add vinegar to 4 cups of ... [... more]
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Apple, Beetroot and Avocado Salad
Preheat oven to 200 C. Wash beetroot, and place in a baking dish with 60ml water. Cover and roast for 1 hour or until tender. Remove from oven and set aside to cool. Whisk together the apple juice, vinegar, oil, salt, pepper, mustard and celery salt. [... more]
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Fresh apricots poached in syrup
Bring 1 cup water, the sugar, ginger and vanilla bean to the boil in a medium saucepan. Cook for 3 minutes. Add the apricots and reduce the heat to a low simmer. Cover the saucepan and poach the fruit for 10 minutes or until tender. Remove from ... [... more]
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Colcannon recipe
In a large saucepan of boiling water, cook cabbage until tender. Remove and chop or blend well. Set aside and keep warm. Cook potatoes in boiling water until tender. Remove from heat and drain. Chop leeks, green parts as well as white and simmer ... [... more]
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Russian Cabbage Borscht
Place sliced potatoes and beetroot in a medium saucepan over high heat. Cover with stock and boil until vegetables are tender. Remove potatoes and beetroot with a slotted spoon and reserve stock. Melt butter in a large pan over medium heat. Stir ... [... more]
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Zucchini soup with ravioli
Pour the stock into a saucepan and bring to the boil. Add the zucchini, reduce the heat, then cover and cook gently for 15 minutes, or until tender. Remove from the heat, then add the garlic. Pour into a blender or food processor and blend until ... [... more]
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Steak And Kidney Casserole
Heat the oil in a large frying pan; cook the onions until tender. Remove from the heat, mix with meat and parsley in large oven-proof casserole dish. Pour pasta sauce on top of meat mix, then the wine, water, garlic and carrot. Do NOT stir at ... [... more]
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Spring vegetable risotto
Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus, carrots, peas and broad beans and simmer for 4-5 minutes until the vegetables are tender. Remove the vegetables with a slotted spoon and set aside. Keep the ... [... more]
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Chicken Liver Pate with Sherry
In a saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard ... [... more]
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Fried rice
Bring the water, salt and rice to the boil in a medium, heavy-based saucepan with a tight-fitting lid. Reduce the heat to low and simmer for about 20 minutes, or until all the liquid is absorbed and the rice is just tender. Remove from the heat. ... [... more]
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Spiced Pumpkin Muffins
Preheat oven to 200 C. Lightly grease a 12 cup muffin pan or line with paper muffin cases. In a medium saucepan with enough water to cover, boil pumpkin for 20 minutes, or until tender. Remove from heat, drain, and purée in a food processor. In a . [... more]
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Asparagus Mornay
If you're using fresh asparagus, first cook the spears by tying them together in two bundles and standing them on their cut ends in gently boiling, salted water for 5-10 minutes, or until just tender. Remove the spears carefully from the ... [... more]
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