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Takes a little effort

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Coconut sago pudding with Swiss meringue

25 minutes

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Chocolate peanut-butter swirl pudding

25 - 30 minutes

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Granadilla tart with Italian meringue

1 hour

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Venison pie

5 hours

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Pickled fish with banana and litchi raita

40 minutes

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Milk tart

1 hour, 20 minutes, plus chilling and cooling

Cake recipes

Molten chocolate and burnt caramel tart

30 minutes

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Christmas recipes

Turkey with flavoured butter

2 hours, plus 45 minutes resting time

Christmas recipes

Turkey gravy

20 minutes

Bread recipes

Slow-rise olive bread

40-50 minutes

Cheese recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Smoked trout salad with ricotta fritters and buttermilk dressing

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 10 minutes

Ingredients

1 lemon, juiced
400 g Woolworths lightly smoked trout
2 t fresh dill, chopped
100 g chevin
2 cloves garlic, crushed
220 g ricotta
2 T chives, snipped
Sea salt and freshly ground pepper, to taste
70 g flour
1 free-range egg, beaten
140 g dried breadcrumbs
Oil, for frying
4 beetroot, scrubbed and thinly sliced
100 g fresh peas, shelled and blanched
Baby leaves, for serving

For the buttermilk dressing, whisk:

3 T cream
½ lemon, juiced
1 T white wine vinegar
¼ cup buttermilk
Sea salt and freshly ground black pepper, to taste

Method

Squeeze the lemon juice over the trout, pat the dill onto the surface, then set aside.
To make the fritters, mash the chevin, garlic, ricotta and chives. Season and roll into golf-ball-sized fritters.
Flatten slightly and coat in the flour, dip into the egg and coat in breadcrumbs. Shallowfry in hot oil for a few seconds until golden brown. Drain on kitchen paper.
To serve, thinly slice the dill-coated trout, divide between four plates, top with slices of raw beetroot, peas and the hot fritters. Drizzle over the buttermilk dressing, season to taste and serve topped with the baby leaves.

Cook's note: If you’re not a big fan of ricotta, these fritters will change your mind. They’re best eaten hot out of the pan or in this simple salad.”

Browse more salad recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Coconut sago pudding with Swiss meringue

Chocolate peanut-butter swirl pudding

Granadilla tart with Italian meringue

Venison pie

Pickled fish with banana and litchi raita

Milk tart

Molten chocolate and burnt caramel tart

Meringue cake with cream cheese icing and caramel cornflake crown

Turkey with flavoured butter

Turkey gravy

Slow-rise olive bread

Smoked trout salad with ricotta fritters and buttermilk dressing

Smoked trout salad with ricotta fritters and buttermilk dressing

Ingredients

Method