Garam masala spice mix

Citrus recipes

Harissa prawn salad

5 minutes

Couscous recipes

Fruity couscous salad

20 minutes

Curry recipes

Creamy prawn curry

30 minutes

Asian recipes

Crispy five-spiced duck pancakes

20 minutes

Coconut recipes

Oriental-style prawn laksa

1 hour

Roast butternut salad

25 minutes

King prawns, butterflied and basted in lemon and butter

10–15 minutes

Fish recipes

Seafood laksa

25 minutes

Curry recipes

Chicken curry

20 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Marrow, pine nut and feta fritters

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

Olive oil, for frying
Lemon juice, for serving

For the batter, mix:

10 baby marrows, grated
3 spring onions, chopped
50 g pine nuts, toasted and chopped
100 g feta, crumbled
2 T coriander
2 free-range eggs
70 g self-raising flour
Sea salt, to taste

Method

Mix all the ingredients for the fritters together.

Fry dollops of batter in hot oil until golden.

Drain and serve with lemon juice.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Garam masala spice mix

Harissa prawn salad

Fruity couscous salad

Creamy prawn curry

Crispy five-spiced duck pancakes

Oriental-style prawn laksa

Roast butternut salad

King prawns, butterflied and basted in lemon and butter

Seafood laksa

Chicken curry

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Marrow, pine nut and feta fritters

Marrow, pine nut and feta fritters

Ingredients

Method