delicious. Cookbooks 1 Real + Healthy / Best of summer

SUMMER MEANS SUNSHINE and basking in its glorious rays, whether you’re in your backyard, at the beach or under a tree at the local park. Summer is also time for some of the most magnificent food, with a bounty of the season’s best produce waiting to be savoured – the freshest seafood, barbecued favourites, sparkling cocktails… and that’s just the beginning. This bright and breezy cookbook contains everything you need to eat well for every meal, from simple, nourishing breakfasts to stunning menus ready to make entertaining a breeze. Get your day off to a flying start with our breakfast ideas, from page 8. Here you’ll find sweet and savoury recipes for both busy midweek mornings and leisurely weekend gatherings. Or if a light bite is more your vibe, there’s an array…

BEST-EVER BRUNCH Follow a swim (or a lie-in) with a leisurely brunch starring sweet and savoury plates. Smashed fried eggs, baba ganoush, tabouli, p 21 Ham, brie and wholegrain mustard, p 24 Herbed labneh, cucumbers, olives and radish, p 18 French toast waffles with berry brekkie crunch, p 26 Caramel pumpkin fro-yo, p 133 WEEKEND BARBECUE Now is the time to flex those grilling muscles, with this collection of standout flavours sure to fire up your get-together. Spicy guacamole, p 34 Barbecued potato, corn and chicken salad, p 52 Fish tacos with charred tomato salsa, p 66 Spiced lamb with yoghurt and vegetable salad, p 69 Watermelon & gin slushies, p 129 GARDEN PARTY Our idea of bliss? A day on the green with easy, tasty bites and a refreshing spritz, of course. Mustard & tarragon chicken rolls with iceberg & radish, p 34 Zucchini & goat’s…

SHOWERED WITH BEAUTIFUL HERBY FLAVOURS, THIS SUPER-EASY SPANISH POTATO TORTILLA IS A STAR ON ITS OWN OR AS PART OF A HEARTY BREAKFAST BANQUET PEA AND MINT FRITTERS WITH FETA AND ASPARAGUS SERVES 4-6 These fritters are perfect for entertaining, as you can make them just before guests arrive and keep them warm in the oven. 1kg frozen peas, thawed6 eggs, lightly beaten1 cup (280g) Greek yoghurt1 cup (200g) feta, crumbled¾ cup mint leaves, coarsely chopped, plus extra leaves to serve2 spring onions with large bulbs, green part thinly sliced, bulb thinly sliced into ringsFinely grated zest of ½ lemon, juice of 1, plus extra wedges to serve1¼ cups (150g) self-raising flour120ml extra virgin olive oil, plus extra to drizzle2 bunches asparagus, trimmedSnow pea sprouts (optional), to serve Preheat the oven to 100°C and line…

CROWNED WITH PEPPERY RADISH, THIS SPIN ON A CLASSIC CHICKEN SANDWICH IS FULL OF FRESH HERBY FLAVOUR. IS IT A HEARTY SNACK OR LIGHT LUNCH? YOU DECIDE PORK & CHORIZO SAUSAGE ROLLS WITH CHILLI JAM MAKES 6 These easy sausage rolls are perfect for bringing a plate to a party. 2 tbs extra virgin olive oil1 (220g) dried chorizo, cut into1cm pieces1 onion, finely chopped3 garlic cloves, crushed1 tbs smoked paprika½ bunch sage, leaves picked, finely choppedFinely grated zest of 1 lemon1 cup (70g) stale breadcrumbs1kg pork mince2 eggs, 1 lightly beaten for egg wash6 sheets frozen puff pastry, defrosted2 tbs each black and white sesame seeds, to scatter70g chilli jam¼ cup (70g) tomato sauce Heat the oil in a medium frypan over medium-high heat. Add the chorizo, onion, garlic and paprika. Cook, stirring occasionally,…

CLASSIC SALAD INGREDIENTS GET A WICKED BOOST OF SWEETNESS AND CARAMELISATION THANKS TO THE EASY ROASTED GARLIC DRESSINGTHIS NICOISE SALAD IS DRESSED FOR SUCCESS! EXTEND YOUR REPERTOIRE OF DRESSINGS AND YOU’LL ALWAYS HAVE A TOP-TIER MEAL AT THE READY NICOISE SALAD SERVES 4-6 Easy to prepare, we’ve used sashimi-grade tuna in this classic salad, but feel free to use canned tuna instead. 600g desiree potatoes, cut into 3cm chunks2 gem lettuces, leaves separated200g green beans, blanched and refreshed, halved lengthways400g sashimi-grade tuna, cut into1cm pieces (substitute good-quality canned tuna)12 marinated white anchovies (boquerones)300g cherry tomatoes, halved6 soft-boiled eggs, halvedChopped chives and chervil sprigs, to serve HERBY DRESSING 1 garlic clove, crushed2 tbs red wine vinegar2 tsp Dijon mustard2 tbs each finely chopped chervil and tarragon⅓ cup (80ml) extra virgin olive oil For the herby dressing, whisk all…

A PREMIUM PIECE OF RIB-EYE BEEF GETS THE STAR TREATMENT WITH ZESTY LEMON-PEPPER SEASONING AND RICH BLUE CHEESE DRESSINGUPGRADE THE TRADITIONAL CLUB SANDWICH WITH STACKS OF ZINGING MEXICAN FLAVOURS. IT’S CREAMY, IT’S CRUNCHY AND IT’S PURE SATISFACTION SEARED HIRAMASA KINGFISH, GREEN SAUCE AND ZUCCHINI SERVES 4 2 dried chorizo, casings removed, cut into rough long wedges4 small zucchini, cut into 5mm-thick lengths200g snow peas, trimmed4 x 220g Hiramasa kingfish fillets, (skin on), pin-boned⅓ cup (80ml) extra virgin olive oil, plus extra to drizzle100g unsalted butter, chopped2 tbs lemon juice¼ cup (30g) pitted Sicilian olives, roughly choppedBaby red vein sorrel, to serve GREEN SAUCE (MAKES APPROX. 1 CUP – 250ML)½ bunch each coriander and flat-leaf parsley, leaves picked¼ bunch oregano, leaves picked2 garlic cloves, crushedZest and juice of 1 lime2 tsp caster sugar2 tbs sherry vinegar½…