Seafood recipes

Crispy-skinned salmon

5 minutes

Fresh asparagus in parma ham gratin with balsamic plums

5 minutes

Fish recipes

Citrusy seafood salad

20 minutes

Quiche recipes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Asparagus recipes

Chilled asparagus summer soup

Bread recipes

Mediterranean flatbread

Asian recipes

Spinach and cream cheese wontons

Green salad with yoghurt and Gorgonzola dressing

Duck recipes

Roast asparagus and duck breasts with lemon sauce

20 minutes

Crisp vegetables with hot anchovy dip

5 minutes

Asparagus recipes

Summer asparagus salad

Christmas summer salad with pancetta and stone fruit

5 minutes

Christmas summer salad with pancetta and stone fruit

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

4 anchovy fillets, crushed
3 T olive oil
3 ripe nectarines, halved
1 cup marinated artichokes
1-2 balls buffalo mozzarella, torn
170 g radicchio, torn
150 g fresh asparagus spears, blanched
Juice of 1 lemon
Sea salt and freshly ground black pepper

Method

Add the crushed anchovy fillets to the olive oil and set aside to marinate.

Arrange the remaining salad ingredients in a large bowl, then drizzle with the anchovy oil and a squeeze of lemon juice and season to taste.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Crispy-skinned salmon

Fresh asparagus in parma ham gratin with balsamic plums

Citrusy seafood salad

Spring pea and Parmesan “Quiche Lorraine”

Chilled asparagus summer soup

Mediterranean flatbread

Spinach and cream cheese wontons

Green salad with yoghurt and Gorgonzola dressing

Roast asparagus and duck breasts with lemon sauce

Crisp vegetables with hot anchovy dip

Summer asparagus salad

Christmas summer salad with pancetta and stone fruit

Christmas summer salad with pancetta and stone fruit

Ingredients

Method