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seafood risoni paella

Seafood risoni paella

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note
pea and salmon bake

Pea and salmon bake

Serve accompanied with asparagus or broccoli or a green leafy salad, if liked. You can use red salmon or canned tuna if you like. The recipe can be made to the end of step 4 several hours ahead. From cold, bake covered at 200°C for 30 minutes or until heated through then uncover and bake […]
PROSCIUTTO AND   Pea tart

Prosciutto and pea tart

Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don’t be concerned if the cooked tart has small cracks in the top these will be covered by the salad. Note
pumpkin and split pea tagine

Pumpkin and split pea tagine

Traditional to North Africa, a tagine is an aromatic casserole, usually cooked and served in an earthenware dish, also called a tagine.
pan-fried fish with green purée

Pan-fried fish with green purée

We used wahoo fish for this recipe, but you could use any white fish such as whiting, bream, sole, flounder, dory, perch, snapper or ling. Note