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Omelette recipes

Omega-3 omelette with spring greens and beans

5 minutes

Chunky new-style potato salsa with sliced marbled coppa

15 minutes

Potato salad

Whole-grain mustard, artichoke and warm potato salad

15 minutes

Salmon trout and fennel risotto

30 minutes

Duck recipes

Warm roasted duck and turnip salad

30 minutes

Minted brinjal and Labneh creamy mash

10 minutes

Crisp flatbreads with toasted sumac butter

10 minutes

Golden, magenta and candied micro-beet salad

Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Haddock fillets with a beetroot puree and garlic cream

40 minutes

Haddock fillets with a beetroot puree and garlic cream

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 bulb garlic
2 T olive oil, plus extra for rubbing
Sea salt and freshly ground black pepper
8 medium beetroots, quartered
4 haddock fillets
1 cup milk
1 cup cream

Method

Preheat the oven to 180°C.
Rub the bulb of garlic with a little olive oil and sprinkle with sea salt. Place on a baking tray and roast for 40 minutes, or until soft and fragrant.
Meanwhile, cook the beetroot in rapid boiling water until tender. Drain, then purée with the remaining olive oil and seasoning, to taste, until you have a coarse textured purée.
Transfer to a clean saucepan over a medium to low heat and slowly reheat. In a frying pan over a medium to low heat, place the haddock fillets and the milk and slowly fry for 5 minutes, or until the liquid is reduced.
Spoon the warm beetroot purée into 4 dishes and top each with a warm haddock fillet.
Squeeze out the soft, sweet pulp from the garlic and combine with the cream. Drizzle over the haddock and beetroot. Season to taste and serve warm.

Per serving: 2063.2 kJ, 28.8 g protein, 34.6 g fat, 13.8 g carbs

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Haddock fillets with a beetroot puree and garlic cream

Haddock fillets with a beetroot puree and garlic cream

Ingredients

Method