Independent

You’ll need a grill basket to make this colourful appetizer. It’s a bit finicky to stuff peppers, but the results are beautifully delicious! A larger portion makes a great vegetarian main course.

A whisper of balsamic vinegar adds sweetness to this warm potato salad. Invest in a grill basket- it will let you grill smaller items such as mini potatoes and chunks of sweet peppers without losing things between the grill bars.

This has the onion, olive and tomato toppings of a Mediterranean pissaladiere, but on a pizza crust instead of a flaky pastry base. If you want to go one step more authentic, add some chopped drained anchovy fillets when topping the pizza. Keep an eye on the pizza crust to make sure it doesn’t brown too quickly.

The soy, ginger and garlic sauce does triple duty- marinating the chicken breasts, acting as a basting sauce while the chicken is on the grill, and flavouring the vegetables. Grilling chicken breasts on the bone takes longer than boneless, but cooking on the bone adds more flavour and keeps the meat moister.

Fennel has a slight licorice flavour, and is a commonly partnered with fish or seafood. You can use orange or lemon rind as you prefer; any citrus makes a great foil for fish. This recipe is a great way to stretch a can of tuna to feed six, without anyone feeling deprived.

It doesn’t get easier than this! This is a great make-ahead salad for packed lunches.

No one will guess the secret ingredient in these grilled burgers! Using the rest of the head of lettuce is an economical way to create a vegetable side dish.

3 Ratings  (2 Reviews)

Throw a handful of frozen raspberries into our chocolate bran muffin mix to mix it up a little- no need to thaw them first.

Instead of the usual potato, we’ve used sweet potato for added colour, sweetness and nutrients. Aloo gobi is a side dish, but you can serve it over rice for a vegetarian main course.

This sophisticated hors d’oeuvre will wow your guests! Making the rosti round takes a bit of practice.