1. Lemon butter grilled angelfish fillet with beetroot and carrot chips: 2. Classic fish and chips with lemon aïoli: 3. Angelfish goujons with asparagus and hollandaise sauce: 4. Herb-crusted rainbow trout, parsnip chips and salsa verde: 5. Tempura cob and polenta chips: 6. Deep-fried tuna rolls and tempura baby marrow chips:
Perfect little savoury biscuits that are great for packed lunch boxes, on cheeseboards or simply devoured as a snack. Recipe by Illanique van Aswegen
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.
Don’t underestimate the versatility of the humble kiwi! Not only is it great in fruit salads, but it brings a delicious sweetness to savoury dishes too. Try these…