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Bacon, mushroom and barley soup

35 minutes

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Grilled chicken burgers with tzatziki, mango chutney and beetroot

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Chicken escalope with slow-roasted tomatoes

35 minutes

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Chocolate chip-and-coconut flapjacks

10 minutes

Sloppy joes on crusty French rolls

20 minutes

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Gourmet hot dog with red onion, chilli and coriander salsa

30 minutes

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Gazpacho

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Strawberry jam puff tartlets

15 minutes

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Prego roll

10 minutes

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Chicken and olive casserole

20 minutes

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Peri-peri sauce

5 minutes

Parmesan, sherry and cream sauce

Parmesan, sherry and cream sauce

By TASTE reader Belinda Miller-Douglas

Serves 4

Difficulty Easy

Ingredients

1 T olive oil
a knob of butter
250 g white mushrooms, sliced
65 ml sherry
250 ml cream
sea salt and freshly ground black pepper, to taste
50 g Parmesan shavings

Method

Heat the oil and a knob of butter in a large pan and fry the mushrooms until browned.

Add the sherry and reduce.

Add the cream and simmer for 5 - 10 minutes, then season.

Before serving, add the Parmesan shavings.

Spoon over rare beef fillet or chicken breasts and wilted baby spinach.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Bacon, mushroom and barley soup

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Chicken escalope with slow-roasted tomatoes

Chocolate chip-and-coconut flapjacks

Sloppy joes on crusty French rolls

Gourmet hot dog with red onion, chilli and coriander salsa

Gazpacho

Strawberry jam puff tartlets

Prego roll

Chicken and olive casserole

Peri-peri sauce

Parmesan, sherry and cream sauce

Parmesan, sherry and cream sauce

Ingredients

Method