Vegetarian
Baked Asparagus with Parsley and Caper Mayonnaise
I cannot wait for spring for the foods associated with that season stand out in a world that demands produce all year round. The first asparagus of the season should be steamed and served with butter, but as the season progresses I like to add a few twists to the process. Inspired by a recipe in Paula Wolfert’s book A Slow Mediterranean, this is a rather different way of cooking asparagus. The thick spears are baked in olive oil in a baking paper case and develop an intensity of flavour,...
Beetroot and Mushrooms
The richness of the beetroot, the tangy flavour of horseradish and the mellow taste of the kumara make this combination truly special.
Beetroot Soup
This soup has a wonderful colour and flavour and is very easy to make. Freeze any soup left over.
Serves 4-6