At the time of writing I could only get my hands on purple-skinned baby potatoes, however towards the end of summer keep your eyes peeled for tūtaekurī, a Māori potato with a vibrant purple colour throughout.
Recipe Category: Emma Galloway
You can find moong dal at selected supermarkets or Indian grocery stores.
I used a mandolin to get long strands of zucchini, but you could use a sharp knife or spiraliser for great results too.
You’ll need to start this recipe the night before to soak the cashews and goji berries. You’ll find goji berries at selected supermarkets and health food stores. Any leftovers are great added to smoothies, muesli or wherever dried fruit such as raisins or cranberries would usually be used.
I used capers in brine but if using salted capers rinse them well first. The pickled daikon can be prepared up to three days in advance, just be warned it lets off a funky smell in the fridge!
A riff on one of my favourite cakes from my first cookbook My Darling Lemon Thyme, this mango and lime crumble cake screams of summer. Here in New Zealand we sadly don’t have ready access to the luscious Kensington Pride mangoes I fell in love with while living in Western Australia (and on the odd occasion I do come across them and splash out and buy one, I’d rather just eat it fresh), so for baking I buy frozen mango pieces, available at most supermarkets. Of course, use fresh mango if preferred.
Quick and easy to make, a frittata is great protein-packed picnic fare. I’ve gone for super-simple flavourings of tender leeks and fresh herbs, but really any cooked vegetable could be used.
This retro-vibed chilled soup is both nourishing and refreshing and super straight forward to make.
Who doesn’t love a good egg sandwich? Personally, I have always been a fan of devilled eggs flavoured with a touch of curry powder and have brought that idea over into these delicious finger sammies.
This vibrant iced tea is both pretty and brimming with flavour. I like to add the raspberries both for their flavour and their bright pink colour, a bonus if the rhubarb you’re using isn’t that richly coloured.