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The perfect aïoli

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Stracciatella and strawberry salad with belle rose basil granita

5 minutes

Corn recipes

Corn on a stick

8 minutes

Aliums

Onion rings

15 minutes

Potato tikki with almond-coriander chutney

20 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Sweet potato with orange and avocado

30 - 40 minutes

Mini Yorkshire puddings

30 minutes

Battered and

Tempura celery leaves

15 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Vine-wrapped goat’s cheese

10-15 minutes

Vine-wrapped goat’s cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10-15 minutes

Ingredients

4 rounds Woolworth's crottin
4 vine leaves
Moskonfyt, for serving

Method

Preheat the oven to 200°C. Wrap each round of cheese in a vine leaf. Secure with string and place in a roasting pan.

Roast for 10 to 15 minutes, or until oozing.

Serve with moskonfyt.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

The perfect aïoli

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Stracciatella and strawberry salad with belle rose basil granita

Corn on a stick

Onion rings

Potato tikki with almond-coriander chutney

Pickled turnips and beetroot with rustic chicken liver pate

Sweet potato with orange and avocado

Mini Yorkshire puddings

Tempura celery leaves

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Vine-wrapped goat’s cheese

Vine-wrapped goat’s cheese

Ingredients

Method