Beetroot recipes

Black rice and mango pilau with beetroot and pistachio

30 minutes

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Citrus recipes

Sticky soya chargrilled salmon skewers

1-2 minutes

Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Apple recipes

Lemony squid with baby leaves and bruschetta

15 minutes

Breakfast recipes

Steamed Zulu bread with chicken dumplings in harissa broth

1 1⁄2 hours

Asian recipes

Easy noodle salad with coconut dressing

10 minutes

Chicken recipes

Aromatic chicken larb with crispy basil

20 minutes

Cocktail recipes

Sunshine-yellow piña coladas

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

½ cup litchi juice
300 g pineapple
4 Bacardi rum shots
½ cup coconut milk
2 crushed ice handfuls
Desiccated coconut, to garnish
Fresh mint, to garnish

Method

Place all the ingredients in a blender except the desiccated coconut and mint and blend until smooth, adding enough crushed ice until you reach your desired consistency. Garnish with desiccated coconut and fresh mint and serve immediately.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Black rice and mango pilau with beetroot and pistachio

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Sticky soya chargrilled salmon skewers

Sesame-crusted seared salmon with crushed minted peas and beetroot

Apple-and-beetroot raita

Pineapple-and-ginger zing

Lemony squid with baby leaves and bruschetta

Breakfast smoothies

Steamed Zulu bread with chicken dumplings in harissa broth

Easy noodle salad with coconut dressing

Aromatic chicken larb with crispy basil

Sunshine-yellow piña coladas

Sunshine-yellow piña coladas

Ingredients

Method