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TODAY’S RECIPE: Ratatouille & Parmesan bake
Rhubarb and Custard Trifle
Duck and watermelon salad
Bubble Up SMOKY LEMON & ICED TEA
PIZZA with fresh tomatoes
Grilled Salmon & Veggie Kabobs
OOLONG TEA & RASPBERRY CAKE
Red Leicester and Jalapeño Rolls
ROAST SUMMER VEG WITH LEMONY DRESSING
Lamb meatballs with Grana Padano and yogurt
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SILVERBEET GNOCCHI WITH LEMON PEA PESTO
Sunflower seed tahini dressing with mixed leaves, grapes, almonds and Parmesan
LOADED VEG MAC ’N’ CHEESE
Lemony roast chicken with stuffing and gravy
TIP TO SPEED THINGS UP EVEN MORE, USE BREADED CHICKEN FILLETS INSTEAD. One-pan chicken Parmigiana
PICKLED BEETROOT DIP WITH HORSERADISH CRÈME FRA CHE
Blueberry soured cream cake
Creamy potato & parsnip soup with smoked cheddar & almond toasties
CHOUX BUNS WITH CREAM SOUR CHERRIES
CARROT AND HARE SOUP THE METHOD Serves 4
Layers of bliss Berryerry Chocolate e Cake
HOW TO Get cooking with Pestle
PISTACHIO-ARUGULA PESTO, PROSCIUTTO AND BURRATA PIZZA
GREG’S REVENGE SAUSAGE ROLLS
RAINBOW CHARD & RICOTTA GNUDI WITH BURNT BUTTER
SQUID INK RISOTTO WITH CRISPY PANCETTA & RADDICHIO
Pici with garden herbs and yoghurt
HOT FISH SANDWICH WITH SATAY NUT BUTTER
DRUNKEN NOODLES ( PAD KEE MAO) WITH PRAWNS
Spiced honey scotch bonnet ham with pineapple rice
RISOTTO WITH PEAS & BACON
SHUKI & LOUISA’S
Charred Pineapple with Rum Glaze
Pear & ginger upside down cake
Lazio Pasta e Fagioli: Pasta with Borlotti Beans
FERMENTED CHILLI HOT SAUCE
Broad bean and Brussels sprouts salad with poached eggs
Iced blueberry & lime cheesecake