Easter recipes

Lamb barbacoa

4–6 hours

Salad recipes

Samp salad

Chickpea recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Great value

Slow-roasted tomato salad

1−2 hours

Great value

Tuna meatballs in tomato sauce

45 minutes

Sweet treat

Vinegar pudding

35 minutes

Chicken breast

Spicy chicken and chickpea roti

10 minutes

Beans recipes

Cannellini bean dip

Great value

Spicy tuna lettuce cups

Breakfast recipes

Oven-baked tomato toast

40 minutes

Great value

Spicy tuna sub

Stone fruit

Stone fruit jam

1 hour

Stone fruit jam

By Hannah Lewry

Serves 1 to 2 jars

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

12 Woolworths Flavourburst™ plums 12
10 oolworths Flavourburst™ nectarines 10
150 g brown sugar
1 lemon, zested and juiced
1 vanilla pod, scraped

Method

1. Preheat the oven to180°C. Quarter the stone fruit and place in a large roasting pan. Sprinkle with the sugar lemon zest and juice and the vanilla seeds. Add the pod to the fruit jam as well.

2. Roast for 45 minutes to 1 hour, then turn on the grill and caramelise the jam for a couple of minutes. Once cool, store in sterilised jars.

Find more stone fruit recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Lamb barbacoa

Samp salad

Roast sweet potato with crispy harissa chickpeas

Slow-roasted tomato salad

Tuna meatballs in tomato sauce

Vinegar pudding

Spicy chicken and chickpea roti

Cannellini bean dip

Spicy tuna lettuce cups

Oven-baked tomato toast

Spicy tuna sub

Stone fruit jam

Stone fruit jam

Ingredients

Method