Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Asian recipes

Korean bo ssam (Thai larb)

6 hours

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Asian recipes

Japanese tempura sweet potato

10 minutes

Apple recipes

Pork escalope with apple kimchi

10 minutes

Asian recipes

Thai sour orange curry

40 minutes

Salad recipes

Warm “kabbouleh” salad

30 minutes

Asian recipes

Duck ramen with tea-stained eggs

40 minutes

Asian recipes

Pad thai

20 minutes

Stew recipes

Dad’s oxtail

6 hours

Glazed clementines

30 minutes

Glazed clementines

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2–4 clementines (about 300 g), unpeeled
½ cup water
200 g sugar
1 t mustard powder
1 T brandy

Method

Cover the clementines with boiling water, then drain and slice thinly.
Bring the water and sugar to the boil, stirring until the sugar dissolves. Add the clementines, then simmer briskly for 20 minutes, or until tender and caramelised.
Remove the fruit and place in a bowl. If necessary, reduce the syrup for a few minutes. Stir in the mustard, add the brandy and mix with the fruit.

Cook's note: Mustard and brandy off sets the sweetness of the syrup. Serve these glazed clementines with classic chicken liver paté.

BROWSE MORE SIDE SERVINGS HERE

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Broccoli with roast lemons and herb salsa

Korean bo ssam (Thai larb)

Black rice with avocado and seared salmon

Brussels sprouts, potatoes and chicken tray bake

Japanese tempura sweet potato

Pork escalope with apple kimchi

Thai sour orange curry

Warm “kabbouleh” salad

Duck ramen with tea-stained eggs

Pad thai

Dad’s oxtail

Glazed clementines

Glazed clementines

Ingredients

Method