Avocado recipes

Spicy pomegranate leg of lamb with cucumber and avocado yoghurt

25 to 35 minutes

Poached chicken and walnut salad

Soba noodles with soya-roast mushrooms and spring-onion vinaigrette

30 minutes

Christmas recipes

Taramasalata and tzatziki dip with spiced pita crisps

10 minutes

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Chops recipes

Salsa verde-dressed green salad

Citrus recipes

Butterflied lemon-and-lime prawns

Butterflied lemon-and-lime prawns

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 large prawns
1 T olive oil
Zest of 1 lemon
2 limes
50 g softened butter
Radish slivers
Lemon juice

Method

Clean the large prawns, then, using a sharp knife, carefully slice along their bellies to make to slit. Place a pan over a medium to high heat, toss the prawns in olive oil and season to taste, then add to the pan and fry until coral in colour.
Mix the zest of 1 lemon and limes into softened butter, then add to the pan at the last minute and toss with the prawns Serve with crunchy radish slivers and lemon juice.

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Spicy pomegranate leg of lamb with cucumber and avocado yoghurt

Poached chicken and walnut salad

Soba noodles with soya-roast mushrooms and spring-onion vinaigrette

Festive berry cups

Taramasalata and tzatziki dip with spiced pita crisps

Mint and pomegranate crush

Festive berry jelly

Tequila and lemon grass

Grilled hake with green-olive mayonnaise

Minted lamb chops

Salsa verde-dressed green salad

Butterflied lemon-and-lime prawns

Butterflied lemon-and-lime prawns

Ingredients

Method