Khanya Mzongwana | Deputy food editor
“I am really impressed with Abi’s lamb shoulder pithivier (p 30)and I’ll be making it soon to impress Zaza, who is a certified pie fiend!”
Annzra Denita Naidoo | Online editor
“Khanya had me at open sausage roll (p 120) – but then I saw that it’s served with cherry ketchup and whipped goat’s cheese and I fell in love. I’ll be making the sausage rolls on repeat and am excited to try different toppings and sauces to serve with them. The cherry ketchup and whipped goat’s cheese will be reserved for special occasions.” 
Katharine Pope | head of digital content & Clem Pedro | senior content creator
“After tasting Abi’s herby roast lamb with harissa brinjals (p 21) on the cover shoot, I’ve become a bit obsessed with harissa. I’m putting it on everything, particularly roast veg, but also into sauces and stews all over the show. I have even converted a good friend to the cause! I can also highly recommend making Hannah’s salt-and-pepper prawns with home-made aioli (p 85). They’re super-crispy and honestly so easy to put together. The aioli does take a bit of elbow grease with all that whipping though!” – Katharine Pope
“My favourites are Abigail’s herby leg of lamb with harissa brinjals, and Hannah’s crispy fried prawns with home-made roasted garlic aioli. These are 2 recipes that everyone should master; once you’ve got these techniques locked down, you’ll be more than ready to take on most dishes, especially those that make appearances at festive occasions.” – Clem Pedro
“Clem’s egg curry (p 129) is also amazingly good – and his clever hack of using puff pastry, fried in a pan for two minutes on each side, makes a very wonderful paratha substitute!” – Katharine Pope
Yvette Samaai | business manager
“This was a tough one… For something sweet, it’s got to be Abi’s chocolate recipes. My son and I earmarked two recipes that we will make over the weekend for a birthday party – the old-fashioned moist chocolate cake (p 73) and the chocolate Belgian waffles with miso-chocolate syrup (p 79).”
“I’ll also be making Hannah’s mussels poached in Thai green curry broth (p 86) – my family absolutely loves seafood!”
Lynda Ingham-Brown | chief copy editor
“I love the look of Abi’s roast chicken-and-ham terrine withy pickled onions and apple. I’ve never made a terrine before but I love them, and am also a big fan of a pickle! I might just give it a bash!”
Lesego Madisa | commerical content producer
“I haven’t met a roast potato I didn’t like, so obviously my first pick from the March/April issue is Abi’s twice-cooked roast potatoes in tomato salsa. They’re crispy and golden on the outside and fluffy on the inside. The addition of the tomato salsa is so unexpected but it completely works!”
“I always have the ingredients to make Hannah’s crushed tomatoes on toast (p 89). Tearing the tomatoes instead of slicing them is a genius way to inject more flavour into the veggies (kind of like a smashed cucumber salad).”
“Khanya’s grilled corn salad with tequila sunrise dressing (p 103) is everything my dinner party daydreams are made of. I can just imagine passing around a huge platter of this salad while catching up with friends over some chilled wine and hot goss. It’s fresh and bright but that dressing packs a punch!”
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