Recipe by Richard Carstens
Recipe by Richard Carstens
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.
Recipe by Brent Owens
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…