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Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

Campbell's Red Lentil Dahl with Kumara

Tbsp Vegetable oil

Brown onion

Cloves garlic, chopped

tsp ginger

Tbsp Mild curry powder

Tbsp Tomato paste

red lentils,

litre / 4 cups Campbell's Real Stock – Vegetable

400 g Kumara, peeled,

Baby spinach leaves

Tbsp coriander

Yoghurt and toasted/warmed roti bread, to serve

Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.

Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

Rhubarb and apple pie

flour

Tbsp Caster sugar

cold,

Tbsp Water,

Granny Smith apples, peeled, cored and sliced (Main)

Rhubarb, (or 5 stalks) rhubarb, washed and sliced (Main)

g Butter

Caster sugar

Cinnamon

Place the flour, sugar and butter in a kitchen whizz and blitz until it resembles fine breadcrumbs.

Add the egg, and blend to form a soft dough. Add water if needed. Wrap in cling film. Refrigerate for 30 minutes.

To make the filling, melt the butter in a saucepan, add the apples and stir over medium heat for 3 or 4 minutes. Add the rhubarb and stir for 3 or 4 minutes until starting to soften. Add sugar, cinnamon and zest. Stir until the sugar has dissolved. Set aside to cool until needed.

Roll two-thirds of the pastry to 3mm thick, and line a 22cm pie tin. Bake blind for 15 minutes or until the pastry is almost completely cooked. Remove from the oven.

Place the cooled rhubarb and apple in the tin. Roll the remaining pastry into a square and cut 1cm strips. Arrange on top in a lattice.

Return to the oven for 20 minutes, till the pastry is golden. Serve with cream or custard.

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Fig, gorgonzola, walnut and watercr...

Campbell's Red Lentil Dahl with Kum...

Side of salmon

Rhubarb and apple pie

Top 4 youre recipes from across the web

The most viewed youre recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fig, gorgonzola, walnut and watercr...

Campbell's Red Lentil Dahl with Kum...

Side of salmon

Rhubarb and apple pie

The most viewed youre recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine