Pan-fried lobster tails with mango salsa
Lobster tails brushed with chilli, ginger and lime butter, served with a mango and mint salsa and lemon aïoli. It takes 25 minutes and serves four, which suits a warm late-spring weeknight.
Lobster tails brushed with chilli, ginger and lime butter, served with a mango and mint salsa and lemon aïoli. It takes 25 minutes and serves four, which suits a warm late-spring weeknight.

A layered salad of sliced sirloin, orzo, asparagus and avocado, topped with a creamy caramelised onion dressing. It can be built in jars, which suits a packed weekday lunch in warming spring weather.
A cold salad of lobster tails, baby potatoes and charred asparagus, tossed in a honey and wholegrain mustard yoghurt dressing. It is light enough for a warm early summer weekday and takes 45 minutes.
Older stories are in the archive.