Apple and fig tarte tatin with capers and caperberries

20 minutes

Fiery paprika and garlic quick-fried prawns

5 minutes

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Corn bread in a skillet

35 to 40 minutes

Seared salmon fillet with roast asparagus and dill tzatziki

15 minutes

Banana with cheat’s vanilla custard

10 minutes

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Coriander yoghurt-marinated chicken

40 minutes

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Almond and honey cookies

15–20 minutes

Chicken breast

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10 minutes

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Frozen berry dessert

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Labneh meze platter with bubble bread

15 minutes

Baby beetroot raita with watercress salad

15 to 20 minutes

Baby beetroot raita with watercress salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 to 20 minutes

Ingredients

8 - 12 baby beetroot
1 cup plain fat-free yoghurt
Crisp watercress
Pomegranate rubies

Method

Rinse the baby beetroot and place in a saucepan of

water, bring to the boil and cook for 15 to 20 minutes,

or until tender. Drain, peel and cut into small chunks.

Leave to cool slightly, then combine with the yoghurt, a squeeze of lemon juice and seasoning, to taste.

Spoon over the crisp watercress, top with a few pomegranate rubies and serve as a side to spicy kebabs and naan bread.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Apple and fig tarte tatin with capers and caperberries

Fiery paprika and garlic quick-fried prawns

Corn bread in a skillet

Seared salmon fillet with roast asparagus and dill tzatziki

Banana with cheat’s vanilla custard

Coriander yoghurt-marinated chicken

Almond and honey cookies

Spicy yoghurt chicken

Mini lamb meatballs in pita bread

Frozen berry dessert

Labneh meze platter with bubble bread

Baby beetroot raita with watercress salad

Baby beetroot raita with watercress salad

Ingredients

Method