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5 minutes

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10 minutes

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20 minutes

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20 minutes

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10 minutes

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15 minutes

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10 minutes

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20 minutes

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Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

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15 minutes

Camembert and tomato tart

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

500 g puff pastry
200 g baby Rosa tomatoes
1 T olive oil
2 cloves crushed garlic
A few sprigs fresh thyme
200 g Camembert

Method

Preheat the oven to 180°C.

Defrost and roll out the puff pastry and cut into rounds. Blind bake in the oven for 5–10 minutes.

Remove from the oven. Halve the baby Rosa tomatoes and pan-fry with olive oil, crushed garlic, a few sprigs fresh thyme and seasoning to taste for 5 minutes.

Slice the Camembert and place onto the puff pastry rounds. Top with the tomato mixture. Bake until the cheese bubbles and the pastry is golden.

Serve garnished with fresh thyme and freshly ground black pepper.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Harissa prawn salad

Campari-and-orange jellies with grapefruit granita

Fruity couscous salad

Patatas al Cabrales

Frixuelos with apple filling

Wheat-free flatbreads

Gulab Jamun balls

Crispy five-spiced duck pancakes

Coriander and chilli-crumbed fish with chunky tomatoes

Crumbed pork steak with pineapple salsa

Boerewors stew

Camembert and tomato tart

Camembert and tomato tart

Ingredients

Method