June, 2021 Edition

April, 2022

Welcome to the Easter 2022 edition of bare ingredients. For some of our readers, this period is all about the religious event, while for others it is about celebrating with the family. To help you celebrate the time in your way, Sarah has put together recipe lists that allow you to get the most out of the day.

ANZAC Biscuits

It is ANZAC Day on the 25th of April, and like some many Australian and New Zealenders, we love to have freshly baked Anzac Biscuits. The other thing about Anzac Biscuits is the argument about who invented them. Australia claims that they invented them, while New Zealand claims that is a load of twaddle and they are the true inventors of the delicious biscuit. Regardless of who invented them, they are worth the effort.

The Recipe

Recipe Ideas

Lobster bisque ready to eat
Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

A slice ofPigeon Terrine
Pigeon Terrine

1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak

4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip

Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Whole Roasted Cauliflower ready to serve.
Whole Roasted Cauliflower

4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the March's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Next issue

We are looking forwards to an February edition around the 30th of January, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.


The bare ingredients team.