Carrot and beetroot fritters

Go meat-free and try these golden carrot and beetroot fritters served with fresh salad leaves, aioli and lemon.

• 2 large beetroot, grated
• 2 large carrots, grated
• 1/2 cup (75g) plain flour
• 1 teaspoon ground cumin
• 2 teaspoons Dijon mustard
• 2 spring onions, thinly sliced
• 1 Coles Brand Australian Free Range Egg, lightly whisked
• Vegetable oil, to shallow fry
• Coles Fresh Australian Baby Leaf Salad, to serve
• Aioli, to serve
• Lemon wedges, to serve
• Coles Bakery Pane Di Casa, to serve

1. Step 1

   Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from carrot. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion and egg and stir to combine. Season. Gently stir in the beetroot.

2. Step 2

   Heat the oil in a large frying pan. Cook tablespoonfuls of the carrot mixture, in batches, for 3 mins or until golden and crisp. Transfer to a plate lined with paper towel to drain.

3. Step 3

   Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.

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Radish, carrot, cucumber and mint salad with pork sausages

For a salad bursting with flavour you can't beat this delicious sausage, radish, carrot, cucumber and mint recipe.

• 500g Coles Thick Pork Sausages
• 60g baby rocket leaves
• 2 carrots, peeled into ribbons
• 1 cucumber, peeled into thin ribbons
• 1 cup mint leaves
• 2 tablespoons pine nuts, toasted
• 1 bunch radishes, trimmed, thinly sliced
• 1/4 cup (60ml) olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice

1. Step 1

   Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.

2. Step 2

   Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.

3. Step 3

   Drizzle salad with dressing.

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Roast pumpkin and ricotta ravioli

This beautiful roast pumpkin and ricotta ravioli is ideal for lunch or dinner.

• 1/2 small (about 750g) butternut pumpkin, peeled, seeded, cut into 3cm pieces
• 1/2 cup walnuts
• 100g ricotta, crumbled
• 1 egg, separated
• Pinch of ground nutmeg
• 4 (180g) fresh lasagne sheets (see tip)
• 60g butter
• 1/3 cup sage leaves
• 1/4 cup grated parmesan (or vegetarian hard cheese)
• Coles brand Australian extra virgin olive oil spray

1. Step 1

   Preheat oven to 200°C or 180°C fan. Spread pumpkin over a lined tray. Spray with oil. Roast for 30 mins or until tender and golden. Cool. Roast the walnuts on a tray for 4 mins or until toasted. Cool, then chop.

2. Step 2

   Mash the pumpkin in a bowl. Stir in the ricotta, egg yolk and nutmeg. Season.

3. Step 3

   Lightly whisk egg white in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. Brush the edges with egg white. Place remaining pieces on top, expelling as much air as possible. Press to seal.

4. Step 4

   Bring a large deep frying pan of water to the boil over high heat. Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil.

5. Step 5

   Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown. Add the sage and cook for a further 30 secs or until the butter browns. Divide the ravioli among dishes. Drizzle with the butter mixture. Sprinkle with walnuts and parmesan.

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January Health Blitz

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Quick cherry tomato bolognaise

Whip up a classic family favourite with this tasty 30-minute cherry tomato bolognaise.

• 375g thin spaghetti
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 500g Coles Australian 3 Star Pork & Beef Mince
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 250g cherry tomatoes
• 1/2 cup (125ml) salt-reduced beef stock
• 2 tablespoons lemon juice
• 100g baby rocket leaves
• 1 tablespoon baby capers
• 1/2 cup (40g) shaved parmesan
• 1 teaspoon lemon zest

Energy 2984kJ	Fat saturated 11.00g
Fat Total 31.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 39.00g	Dietary Fibre 6.00g
Protein 43.00g	Cholesterol mg
Sodium 282.00mg

All nutrition values are per serve.

1. Step 1

   Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

2. Step 2

   Meanwhile, heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic and paprika and cook, stirring, for 2 mins.

3. Step 3

   Add tomatoes, stock and lemon juice. Bring to the boil. Reduce heat to low. Simmer for 3-4 mins or until tomatoes are soft. Add the spaghetti, rocket and capers and gently toss to combine. Divide among serving plates. Top with parmesan and lemon zest.

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Basic meringues

Magical melt-in-the-mouth moments are created with these heavenly meringues.

• 4 egg whites, at room temperature
• Pinch of salt
• 1 cup (220g) caster sugar
• 1/2 teaspoon vanilla essence

1. Step 1

   Preheat oven to 120°C. Line two baking trays with non-stick baking paper.

2. Step 2

   Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.

3. Step 3

   Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.

4. Step 4

   Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.

5. Step 5

   Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Tip: Add a few drops of food colouring for pretty, pastel meringues.

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Chargrilled vegetable stacks

Great for midweek, this Mediterranean-style vegie bake is also a budget-friendly solution for spring entertaining.

• Olive oil spray
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 x 400g can no-added-salt diced tomatoes
• 1 small (about 300g) eggplant, ends trimmed, cut lengthways into four 1cm-thick slices
• 300g sweet potato (kumara), peeled, cut lengthways into four 5mm-thick slices
• 1 large zucchini, ends trimmed, cut into eight 5mm-thick slices diagonally
• 250g low-fat cottage cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon finely grated lemon rind
• 75g baby spinach leaves
• Fresh basil leaves, to serve
• Mixed salad leaves, to serve

Energy 751kJ	Fat saturated 2.00g
Fat Total 4.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 18.00g	Dietary Fibre 6.00g
Protein 14.00g	Cholesterol 14.00mg
Sodium 259.57mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Heat a medium frying pan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until the mixture thickens.

2. Step 2

   Meanwhile, preheat a chargrill on high. Spray the eggplant, sweet potato and zucchini with olive oil spray. Cook the eggplant and sweet potato on grill, in 2 batches, for 2-3 minutes each side or until almost tender and lightly charred. Transfer to a plate. Cook the zucchini on grill for 1-2 minutes or until almost tender and lightly charred.Transfer to the plate.

3. Step 3

   Combine the cottage cheese, chopped basil and lemon rind in a bowl. Spread 125ml (1/2 cup) of the tomato mixture over the base of a rectangular 3L (12-cup) capacity baking dish. Arrange the eggplant, in a single layer, on top. Divide half the cottage cheese mixture among the eggplant slices and top with half the spinach. Continue layering with the sweet potato, remaining cottage cheese mixture and remaining spinach.Top with zucchini.

4. Step 4

   Top with the remaining tomato mixture. Season with pepper. Bake for 15-20 minutes or until vegetables are tender.

5. Step 5

   Divide the vegetable stacks among serving plates and spoon over the tomato mixture from the pan. Sprinkle with basil leaves and serve with mixed salad leaves.

Time saving tip: Prepare to the end of step 2 up to 1 day ahead. Store in the fridge.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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Broccolini and chilli spaghetti with pangrattato

You're sure to find a new family favourite with this ultimate pasta recipe.

• 4 slices sourdough bread
• 2 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 cup flat-leaf parsley, roughly chopped
• 500g spaghetti
• 2 bunches broccolini, trimmed, halved
• 1 long red chilli, deseeded, finely chopped
• Grated zest of 2 lemons, plus wedges
• 1 cup (80g) grated parmesan or vegetarian hard cheese

Energy 2961kJ	Fat saturated 6.00g
Fat Total 19.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 101.00g	Dietary Fibre 8.00g
Protein 28.00g	Cholesterol 18.00mg
Sodium 453.39mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 180°C.

2. Step 2

   Tear bread into small pieces, place on a baking tray and drizzle with 1 tablespoon oil. Bake for about 10 minutes until golden and crisp. Remove from the oven and allow to cool completely. Place in a food processor with one-third of the garlic and 1/2 cup parsley. Pulse to form coarse crumbs, then set pangrattato aside.

3. Step 3

   Cook pasta in a large pan of boiling salted water to packet instructions, adding broccolini for the final 1 minute of cooking time. Drain.

4. Step 4

   Meanwhile, heat remaining oil in a large frypan over medium heat. Add chilli, zest and remaining garlic, then cook, stirring, for 30 seconds until fragrant. Add drained broccolini and pasta and toss to combine, then stir through remaining parsley and half the parmesan or vegetarian hard cheese.

5. Step 5

   Divide pasta among warm bowls, then sprinkle with pangrattato and remaining parmesan or vegetarian hard cheese and serve with lemon wedges.

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Veal with gremolata and garlic chickpeas

• 2 x 400g cans chickpeas, drained, rinsed
• 150g cherry tomatoes, quartered
• 2 green onions, thinly sliced
• 1 garlic clove, crushed
• 2 tablespoons lemon juice
• olive oil cooking spray
• 4 (125g each) veal loin chops

Gremolata

• 1/3 cup chopped fresh flat-leaf parsley leaves
• 2 teaspoons finely grated lemon rind

Energy 1145kJ	Fat saturated 1.60g
Fat Total 6.90g	Carbohydrate sugars g
Carbohydrate Total 18.70g	Dietary Fibre 7.10g
Protein 30.80g	Cholesterol 82.00mg
Sodium 410.00mg

All nutrition values are per serve.

1. Step 1

   Make gremolata: Combine parsley and lemon rind in a bowl. Set aside.

2. Step 2

   Place chickpeas in a large bowl. Add tomatoes, onions, garlic and lemon juice. Toss to combine.

3. Step 3

   Spray a frying pan with oil. Heat over medium-high heat. Cook veal for 5 to 6 minutes each side or until browned and cooked to your liking. Serve veal with chickpea mixture and gremolata.

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Bircher muesli with rhubarb and sweet dukkah

This delicious breakfast or brunch dish is impressive enough to serve to guests, but easy enough to justify making it all for yourself.

• 1 1/2 cups (135g) rolled oats
• 1 1/2 cups (375ml) fresh orange juice
• 1 Granny Smith apple, peeled, roughly grated
• 1/2 cup (120g) Farmers Union Greek Style Yogurt, plus extra to serve
• Honey, to drizzle
• Sweet dukkah (see related recipe), to serve

Baked rhubarb

• 1 bunch rhubarb, stems cut into
• 3cm lengths
• 1/2 firmly packed cup (100g) brown sugar
• 1 cinnamon quill

1. Step 1

   Place the oats and orange juice in a bowl and stir to combine. Cover and leave to soak in the fridge overnight.

2. Step 2

   For the rhubarb, preheat the oven to 190°C. Combine the ingredients in a baking dish, cover with foil and bake for 10 minutes until rhubarb is softened but maintains its shape.

3. Step 3

   When ready to serve, add the apple and yoghurt to the oats and combine well. Serve the bircher muesli with extra yoghurt, honey, rhubarb and its juices. Sprinkle with sweet dukkah.

Sweet dukkah

Start this recipe a day ahead.

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Corn and lime dip

Invite some friends over to watch the football and pass around a platter with corn chips and this zesty corn dip.

• 420g can corn kernels
• 1 bunch coriander
• 3 shallots, finely sliced
• 250g sour cream
• pinch cayenne pepper
• 1 lime, rind finely grated and juiced
• Corn chips, to serve

1. Step 1

   Drain 420g can corn kernels in a sieve, pressing out liquid with the back of a spoon. Wash and dry 1 bunch coriander. Pick leaves and roughly chop.

2. Step 2

   Combine the corn kernels, coriander leaves, 3 shallots, finely sliced, 250g sour cream, pinch cayenne pepper and 1 lime, rind finely grated and juiced. Cover and refrigerate for at least 1 hour, for the flavours to develop.

3. Step 3

   Serve the dips with corn chips.

Try this: This dip is also great served with chargrilled tortillas, toasted Turkish bread fingers or bagel crisps.

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Beef nachos

Dive into a piping hot bowl of beef nachos topped with melted cheese - yum!

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 500g beef mince
• 300g can kidney beans, drained, rinsed
• 1 teaspoon Mexican chilli powder
• 35g sachet reduced-salt taco seasoning mix
• 2 tablespoons tomato paste
• 1/4 cup water
• 1/2 cup coriander leaves, chopped
• 230g packet corn chips
• 1 cup grated cheddar cheese
• 1/2 cup tomato salsa
• Diced avocado, sour cream and coriander leaves, to serve

1. Step 1

   Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.

2. Step 2

   Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.

3. Step 3

   Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.

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Speedy salmon tacos with lime cream

For quick weeknight meal you can't beat these speedy salmon tacos topped with avocado, rocket and lime cream.

• 4 skin-off salmon fillets
• 2 tablespoons barbecue seasoning
• 1 tablespoon extra virgin olive oil
• 2/3 cup (160g) sour cream
• 1 teaspoon grated lime rind
• 2 tablespoons lime juice
• 8 taco shells
• 60g pkt Coles Brand Australian Baby Rocket Leaves
• 1 avocado, stoned, peeled, sliced
• 4 red radishes, trimmed, thinly sliced
• Lime zest, extra, to serve
• Extra virgin olive oil, extra, to serve

1. Step 1

   Place the salmon on a plate. Rub the barbecue seasoning over the salmon to coat. Heat the oil in a large frying pan over medium heat. Cook the salmon for 3 mins each side or until cooked to your liking. Set aside for 5 mins to cool. Use a fork to flake the salmon into large pieces.

2. Step 2

   Meanwhile, combine the sour cream, lime rind and lime juice in a small bowl.

3. Step 3

   Heat the taco shells following packet directions. Place on a serving platter.

4. Step 4

   Divide the rocket, avocado, salmon, radish and lime sour cream among taco shells. Sprinkle with the extra lime rind and drizzle with the extra oil to serve.

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Chicken patties with noodle salad

Drizzle a zesty lime and sweet chili sauce over these tasty chicken mince patties and rice noodle salad.

• 500g Coles RSPCA Approved Chicken Mince
• 1 garlic clove, crushed
• 1 tablespoon ginger, finely grated
• 1 tablespoon lemongrass paste
• 4 spring onions, thinly sliced
• 1 tablespoon peanut oil
• 100g rice vermicelli noodles
• 1 carrot, cut into matchsticks
• 1 Lebanese cucumber, seeded, thinly sliced
• 100g snow peas, trimmed, thinly sliced lengthways
• 1/2 cup coriander leaves
• 2 tablespoons sweet chilli sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

Energy 1609kJ	Fat saturated 3.00g
Fat Total 14.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 34.00g	Dietary Fibre 6.00g
Protein 29.00g	Cholesterol mg
Sodium 792.00mg

All nutrition values are per serve.

1. Step 1

   Combine the chicken, garlic, ginger, lemongrass paste and half the spring onion in a large bowl. Season. Shape 1 tablespoon portions of mixture into patties.

2. Step 2

   Heat the oil in a large frying pan over medium-high heat. Cook the patties, in batches, for 3 mins each side or until browned and cooked through.

3. Step 3

   Meanwhile, cook the noodles following packet directions. Drain well. Combine the noodles, carrot, cucumber, snow peas, coriander and remaining spring onion in a large bowl.

4. Step 4

   Place the sweet chilli sauce, fish sauce and lime juice in a screw-top jar and shake to combine. Pour over noodle mixture. Toss to combine. Serve the chicken patties with the noodle salad.

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Classic quiche Lorraine

This simple to prepare quiche Lorraine is sure to become a favourite recipe.

• 2 sheets ready rolled shortcrust pastry
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 4 rashers bacon, rind removed, finely chopped
• 1 cup grated tasty cheese
• 3 eggs
• 1 teaspoon plain flour
• 300ml cream
• 1/2 cup milk

Energy 2684kJ	Fat saturated 27.00g
Fat Total 52.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 25.00g	Dietary Fibre 1.00g
Protein 18.00g	Cholesterol 211.00mg
Sodium 741.61mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.

2. Step 2

   Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

3. Step 3

   Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.

4. Step 4

   Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

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Rogan josh

As nights get nippy, take comfort in a hearty curry dinner, perfect for warming up your midweek, without breaking a sweat!

• 1/4 cup vegetable oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3cm piece ginger, peeled, grated
• 2 tablespoons rogan josh curry paste
• 1.5kg diced lamb leg
• 1 cup Farmers Union Greek Style Yogurt
• 500g tomatoes, diced
• steamed basmati rice and coriander leaves, to serve

Energy 3483kJ	Fat saturated 15.00g
Fat Total 48.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 16.00g	Dietary Fibre 4.00g
Protein 83.00g	Cholesterol 272.00mg
Sodium 694.52mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large saucepan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic, ginger and curry paste. Cook, stirring, for 1 minute or until aromatic.

2. Step 2

   Add lamb to pan. Cook, stirring occasionally, for 3 minutes. Add yoghurt, tomatoes and 2 teaspoons salt. Cook, stirring occasionally, for 5 minutes or until curry comes to the boil. Reduce heat to low. Cook, uncovered, for 1 hour 15 minutes to 1 1/2 hours or until sauce has thickened and lamb is tender.

3. Step 3

   Spoon rice into bowls. Top with curry and sprinkle with coriander. Serve.

variation: cauliflower can be substituted for other wholeseom vegies, such as zucchini

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Number cake

Celebrate a first birthday with this delicious butter cake.

Cake 1

• Melted butter, to grease
• 250g butter, chopped, at room temperature
• 315g (1 1/2 cups) caster sugar
• 2 teaspoons vanilla essence
• 4 eggs, at room temperature
• 190g (1 1/4 cups) self-raising flour, sifted
• 190g (1 1/4 cups) plain flour, sifted
• 185ml (3/4 cup) milk

Cake 2

• Melted butter, to grease
• 250g butter, chopped, at room temperature
• 315g (1 1/2 cups) caster sugar
• 2 teaspoons vanilla essence
• 4 eggs, at room temperature
• 190g (1 1/4 cups) self-raising flour, sifted
• 190g (1 1/4 cups) plain flour, sifted
• 185ml (3/4 cup) milk

Butter cream icing

• 500g butter, at room temperature
• 5 cups icing sugar mixture
• 1/2 milk
• Nestle Smarties, to decorate

1. Step 1

   Preheat oven to 180°C. Place an oven shelf in the second lowest position. Brush a 3.5cm-deep rectangular, 24 x 30cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides of the pan with non-stick baking paper.

2. Step 2

   Use an electric beater to beat butter, sugar and vanilla in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold the combined flour and the milk into the butter mixture until well combined. Spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface.

3. Step 3

   Bake in oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

4. Step 4

   Repeat to make a second cake. Allow to cool completely.

5. Step 5

   Place the cakes on a clean work surface. Use a large serrated knife to trim 1 short side of each cake. Place cut sides together. Place the template (see notes) on top of the 2 cakes. Use a small sharp knife to cut out the number.

6. Step 6

   To make the butter cream icing, use an electric beater to beat the butter until pale and creamy. Gradually add the icing sugar and beat until well combined. Gradually add the milk and beat until light and fluffy.

7. Step 7

   Place a little icing on the bases of the cakes to secure to a cake board or serving platter.

8. Step 8

   Spread the icing over the sides and top of the cake to cover.

9. Step 9

   Separate the Smarties into four different colours and place in separate bowls. Use brown Smarties to create three rows around the sides of the cake. Use the three remaining colours to outline the number on top of the cake, overlapping slightly.

Get the number templates needed for this cake on the Good Taste January 2009 page. Print the number template you require to start. For number templates from 0-9, you'll need the same quantities of cake, icing and decoration as in the above cake. If making the number 10, double the above quantities.

Make it ahead: You can make this cake up to 1 day ahead. Store in a cool, dry place. You'll need 8 x 410g packets of Smarties for this recipe. Place any leftover Smarties in bowls for the party or in lolly bags for the kids.

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Taste not waste

Mexican pavlova with mango salsa, lime and pineapple

Sweet potato salad with creamy chilli dressing

Carbonara pasta slice

Sweet potato scones with pecan praline cream

Carne asada bacon fries

Vanilla and cardamom panna cotta with poached peaches

Zucchini and ham 'rainbow' slice

The new guacamole

Turkey, caperberry & olive salad

Bolognaise, tomato, olive and feta tart

Panettone french toast with ricotta

Cheese, potato and herb filo parcels

Ham and tomato welsh rarebit

Chicken and tomato frittata

Hot meatloaf sandwiches

Creamy tuna and caper dip

Mushroom, prosciutto and spinach salad

Peanut butter and banana toasties

Maple syrup roasted pumpkin & apples

Sauteed garlic broad beans & bacon with coriander

Mexican-style stuffed hot potatoes

Prawn, feta and semi-dried tomato pizza

Avocado, spinach and walnut salad

Jarlsberg pastry twists

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