Recipe of the day

Meyer lemon jelly with meringues & lemon creamMeyer lemon jelly with meringues & lemon creamI was inspired to make this jelly by two things: the seasonality, with lemons now plentiful in the north, and the second was a sublime lemon jelly I had at Cosí, the café at Morris & James in Matakana.

Spaghetti with mussels, cherry tomatoes & zucchini

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Tuesday, 13 November, 2012
Slow-fry thinly sliced zucchini, chopped garlic and chilli until the zucchini are soft and just browning. Add plenty of mussels or clams and halved cherry tomatoes. Cover and steam the shellfish open. Serve tossed through
al dente spaghetti.


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