Strawberry meringue roulade

1 hour

Chevin tarts with tomato and thyme caramel

1 hour

Goat’s-milk-yoghurt dessert

Chavroux and pistachio cheesecake

Tom-pouce

30 minutes, plus refrigeration

Mexican spiced beef strips with tortillas and salsa

5 minutes

Banana and coconut loaf with bacon icing

1 hour

Hot dog

Hot dogs with tomato relish and melon salsa

20 minutes

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20 minutes

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Duck recipes

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Gooseberry and tamarind chargrilled beef

20 minutes

Gooseberry and tamarind chargrilled beef

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the marinade, mix together:

2 T gooseberry jam
2 T tamarind paste
3 cloves garlic, crushed
olive oil
700 g free-range rump steak (28-days matured)
1 T butter, softened
3 T grainy Dijon mustard
1 packet red spring onions
8 organic onions, halved
asparagus, grilled, for serving

Method

Rub the marinade onto the steak.

Mix together the butter and mustard and spread onto the onions and spring onions, then wrap in foil and cook over the coals.

Char-grill the steak to your liking, then leave to rest.

Unwrap the onion parcels and serve, along with grilled asparagus, as an accompaniment to the steak.

Per serving 4951.7kJ, 78g protein, 64.9g fat, 59.9g carbs

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Strawberry meringue roulade

Chevin tarts with tomato and thyme caramel

Goat’s-milk-yoghurt dessert

Chavroux and pistachio cheesecake

Tom-pouce

Mexican spiced beef strips with tortillas and salsa

Banana and coconut loaf with bacon icing

Hot dogs with tomato relish and melon salsa

Halloumi and sweetcorn salad

Mango granita

Duck, asparagus, green bean and sweet potato salad

Gooseberry and tamarind chargrilled beef

Gooseberry and tamarind chargrilled beef

Ingredients

Method