Mushroom and asparagus pasta

20 minutes

Egg recipes

Leek and ham phyllo tarts

15 minutes

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

45 minutes

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

20 minutes

Nut recipes

Dense date cake with thick peanut butter frosting

1 hour, 30 minutes

Pie recipes

Haddock pie

20 minutes

Nut recipes

Spicy peanut soup

25 - 30 minutes.

Hungarian chicken

45 minutes

Butternut recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Cheese recipes

Olive, thyme and onion tart

1 hour 10 minutes

Beetroot recipes

Fresh beetroot soup

20 minutes

Easy lemon mousse

5 minutes, plus setting time

Easy lemon mousse

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes, plus setting time

Ingredients

2 x 80 g packets lemon jelly
1 cup boiling water
1 cup whipped cream
1 cup natural yoghurt
Lemon zest

Method

Stir the lemon jelly into 1 cup of boiling water until dissolved.

When cool, fold in whipped cream and natural yoghurt. Chill to set.

Serve sprinkled with lemon zest.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mushroom and asparagus pasta

Leek and ham phyllo tarts

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Dense date cake with thick peanut butter frosting

Haddock pie

Spicy peanut soup

Hungarian chicken

Barley, lentil and butternut casserole

Olive, thyme and onion tart

Fresh beetroot soup

Easy lemon mousse

Easy lemon mousse

Ingredients

Method