Beans have always beguiled me. In the early to mid-90s, there was a printed KOO ad that was just a poster of all kinds of different beans on it, they were all labelled, and that ad stayed with me for so long because each bean was as unique as a fingerprint. I learned about butter beans and wondered whether they tasted like butter at all. Fava beans were bright green and stood out among the others, and I wondered whether I would ever get to taste one. My earliest memory of beans was sorting sugar beans on a tray to make umngqusho and separating the stones and foreign bits from the good beans. It was a job everyone hated, but I did it cheerfully because I loved noticing the little red lines and speckles and how there was never any repetition of a pattern on any one of them. The random nature of the lines made these beans such a wonder to me. Maybe it was my ADHD that made me notice the complexity and beauty of things, because it made me never finish things on time because I was always stopping to smell the proverbial flowers.

Apart from their good looks, beans have some of the highest quantities of plant-based protein and fibre. Fibre is what keeps the wheels of the digestive tract moving and helps promote a healthy microbiome in the gut. Protein is vital for building tissue and supporting the immune system. In other words, you need beans a lot more than they need you.

When I lived in Pretoria, I would discover jugo beans (or bambara nuts) at an African grocery store in Sunnyside. I got home and emptied the bag of beans into a bowl and topped them with water. The colours were mesmerising. It was back before I was really photographing food, but I captured an image that day because I was so blown away by their uniqueness – some were pitch black, some were beige, some speckled, some maroon and purple.

All they had in common was that little black eye. I started photographing beans every time I cooked them, which was often. Look at these cowpeas, look at the purple ones! I started making it a point to photograph the different beans I cooked or grew, because they reminded me to observe nature more closely, and that I may see something different each time. Be inspired with these amazing bean recipes from TASTE!

1. Green samp

I might be biased, but I adore this recipe. I’ve made it an embarrassing number of times because it just always hits. Try this recipe with any beans you have on hand. There’s no shame in using the canned ones either!

Green samp with veggies recipe

2. Home-made baked beans

If you thought you didn’t like baked beans, maybe you were just having them wrong. I don’t know. But what I do know is that you’ve got to try Bianca Strydom’s baked bean recipe – sweet, tomatoey, with an unexpected hit of umami from the dash of fish sauce. Brilliantly done, as always with Bianca!

Home-made baked beans recipe

3. Isigwaqane

Mogau took us back home with this one. As simple as pap with beans, this one is honestly not one I see often on menus, which is what makes it so special. It’s how our grandparents cooked, and I love seeing it brought into the now by younger chefs. Make this your new braai side or just enjoy as is.

Isigwaqane recipe

4. Green ribollita 

Hannah Lewry’s green ribollita has me salivating! It’s a perfect mix of textures and celebrates beans so beautifully. It’s also a smart way to use up leftover crusty bread – if you live in a household with leftover bread, of course.

Green ribollita recipe 

5. Mexican-inspired beans and eggs

Also by Hannah, these beans and eggs are simply gorgeous as a long, leisurely breakfast or simple supper – yes, eggs for supper is totally a thing. Adding beans just takes it to the protein stratosphere.

Mexican-inspired beans and eggs recipe

6. Green nachos with spiced beans

This is an old recipe of mine, which I still love, because it reminds me of the cook I once was. I loved to take recipes we’ve always known and give them the green treatment, like I did with my samp, and the results are always spectacularly unique and delicious. The creaminess of the beans and the crunch of the nacho chips? Wowzers.

Green nachos with spiced beans recipe

Find these and more recipes on www.taste.co.za. 

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Beans on toast? Don’t mind if we do. A bowl of spicy cauliflower-and-chickpea curry? You’re on. A tuna salad with a fancy (beany) upgrade? Bring it.

You get the idea: we think legumes are luscious! Which is why Woolies’ new, expanded range of canned beans and pulses is really worth checking out.

Because the humble legume, as Fatima Saib (head of commercial content at TASTE) demonstrates so well in this video, can make for a complete meal. Not a side, not a substitute – the main attraction. Just look at this moreish dish of creamy whipped beans, topped with a crunchy charred red kidney bean, pepper and corn mix with black chickpeas, drizzled with olive oil, dusted with lemon zest and fresh herbs. What more could you want?

Whipped and charred beans on toast

Beans on toast get an upgrade in this recipe with a five-bean and goat’s cheese topping that becomes creamy and luxurious when blended with cream. Top your toast with the beans and finish it off with charred black chickpeas and a can of cannellini beans, soya beans and vegetable mix for the perfect crunch.

Whipped and charred beans on toast

More protein, you say? Both the lentil and greater bean family contain some of the highest concentrations of protein of all plants – that’s around 9 grams of protein per cooked 100 grams. They’re also loaded with fibre (good for gut health), are low GI (no sugar spikes for you), naturally free of cholesterol and low in fat. Sounds like a win, all round.

Want to get to know the range a little better? Here’s a peek of what you can expect from Woolies if you’re stocking up on legumes:

• Black beans in brine: with their smooth texture and earthy flavour, black beans do really well in Mexican dishes – they’ll go down a treat in a spicy chilli con carné.
• Canned black Beluga lentils in brine are new at Woolies. They’re small and glossy, with an earthy, nutty taste that’s still mild enough to really soak up any dressings or herbs you want to throw their way.
• For your next braai salad, you need to make a mental note of the 5-bean mix in brine. Expect a tasty mix of four types of beans (butter, cannellini, red kidney and haricot), plus chickpeas. Add a tangy dressing and some fresh herbs and off you go.
• Also new to Woolies: get a load of these black chickpeas in brine! Thanks to their robust, nutty taste and firm texture, these striking legumes will really add a punch to your next grain salad or veg curry.
• We’re already fans of the mixed can of red kidney beans, peppers and corn – add some steamed rice, chopped tomato, red onion, avo, feta and fresh coriander and you’ve got one super-delicious Mexican salad on your hands… It’s also a great addition to your weekend shakshuka or frittata.
• And don’t forget about the combo of cannellini beans, soya beans and veggies (including corn, carrots and pitted olives), which is great for all kinds of salad shenanigans.

Producer: Fatima Saib

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Videography: Barry de Villiers

Photography: Shavan Rahim

Find more bean recipes here

A great source of protein, fibre and low GI, broaden your bean (and pulse) horizons at Woolies.

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Start as you mean to continue, goes the saying, and believe us when we say that this breakfast of creamy Turkish eggs (or cilbir) will start your day off right. If there’s anyone who knows the importance of a good breakfast, it’s Meg Lagerwey, a.k.a. The Good Gut Guru (@the_good_gut_guru).

With her focus on gut health, Meg recognises the value of adding probiotic-rich foods such as yoghurt to your diet – and this breakfast of Turkish eggs ticks all our boxes. We’ve got the new Greek-style yoghurt from Woolies at the base (hello, gut-friendly bifidobacterium cultures), topped with poached eggs (thank you, protein), and a wonderfully fragrant blend of paprika butter, olive oil, herbs and za’atar on toast. Breakfast will never be the same.

Turkish eggs

The kicker in this recipe is the yoghurt. Woolies’ new Greek-style yoghurt is made with rBST hormone-free milk and Greek cultures sourced from Athens, Greece (true story). It contains no additives, preservatives, thickeners or stabilisers. Live bifidobacterium cultures are helpful to your gut health, and for anyone trying to up their protein intake, it’s worth nothing that this Greek-style yoghurt contains a solid 8.4 grams of protein per 150 g serving, compared to standard yoghurt’s 5.6 grams.

But enough about the good stats – the simple truth is that this Greek-style yoghurt is really delicious! Super-creamy and with a nice tang, it’s the perfect addition to your snack repertoire (enjoy it with fruit and nuts, or make a tasty dip), breakfast or even dessert! Case in point: it’s the hero ingredient in these ridiculously fudgy chocolate brownies.

Fudgy Greek-style yoghurt chocolate brownies

Fudgy, rich and deeply chocolatey – these brownies get their irresistible texture from Woolies Greek-style yoghurt. Baked until just set with a gooey centre, then topped with a cocoa-yoghurt swirl, they’re the kind of treat you’ll make once and keep coming back to.

But it’s not just about the brownies. The new Greek-style yoghurt works across your whole day – from breakfast to dessert and everything in between. Brittany from Body By Balance (@bodybybalance_) is back in the TASTE kitchen, this time with two quick, no-fuss breakfast ideas using the new Greek-style yoghurt.

Greek-style yoghurt chia pudding

The make-ahead breakfast that does the work while you sleep. Creamy, satisfying and topped with peanut butter, berries and honey.

Greek-style yoghurt muesli bowl

A quick, wholesome breakfast that takes two minutes and keeps you going. Creamy, crunchy and finished with fresh berries.

Keen to try Woolies’ new Greek-style yoghurt? You’ll find it in fat free, low-fat, full-cream and double-cream varieties, and there’s also a strained version, which is even thicker and creamier (swoon). And just a heads up: the double-cream strained wild honey blossom yoghurt is so delightful you’re going to gobble it up like dessert.

Producers: Fatima Saib and Lerato Tlali

Hosts: Meg Bense and Brittany Kock

Photography: Shavan Rahim

Stylists: Bianca Strydom, Chevonne Fourie

Videography: Sadiqah Assur-Ismail

Food assistant: Bianca Jones

Hair and makeup: Diane Bessesen

Woolies’ thick and creamy Greek-style yoghurt is made with Greek cultures from Greece. It’s delicious on its own as a snack, mixed with fruit for breakfast, or as an ingredient in dips and baking. It’s a source of protein, forming part of a balanced diet.

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This no-cook cake is the easiest possible route to a showstopping, whimsical Halloween dessert. Start with a ready-made Woolies mini vanilla dream cake, top it with a quick home-made buttercream, and let the gummy sweets do all the heavy lifting. It’s a brilliant last-minute project for kids’ birthday parties or Halloween spreads.

Gummy-coated cake recipe 

ALSO READ: 5 Halloween treats you’ll actually want to eat

2. Halloween graveyard brownies

Woolworths’ fudgy chocolate brownies get a spooky season makeover with Creepy Galore fruit-flavoured gums, a crunchy Oreo “dirt” topping, cocoa-wafer tombstones, and white chocolate ghosts that are almost too cute to eat. Built on a boxed brownie mix for ease and dressed up with dark ganache, they’re a make-ahead-friendly centrepiece for any Halloween spread.

Halloween graveyard brownies recipe 

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You know that saying “You can’t make an omelette without cracking some eggs”? Well, it turns out you can, with Woolies’ range of chilled liquid eggs. And when it comes to all your favourite egg-rich recipes, liquid eggs are, in fact, a game-changer.

No messy cracking of eggs, no fishing tiny bits of shell out of the mixing bowl (we’ve all been there), no spilled egg white dripping down the counter. Just a bit of measuring and there you go – talk about convenience. Added to that, Woolies’ chilled eggs are all free-range and naturally high in protein, which makes them ideal for anyone wanting to add more protein to their diet. And you’ve got quite a few options to work with: whole eggs, egg whites only and egg yolks only.

Start experimenting and you’ll soon see that the liquid whole eggs are a game-changer in the savoury meal and snack departments. Whether you’re whipping up a creamy omelette, going all out with a leek-and-potato frittata or preparing a quiche, it’s just so much easier with liquid eggs on hand. And if you’re doing a bit of meal prep? Follow Brittany Kock’s clever example and try your hand at making egg cups three ways for a protein-rich, on-the-go snack for busy days.

Rainbow egg cups

Pizza, Greek salad and peri-peri sunshine. Liquid egg whites and liquid whole eggs whisked into one base, split three ways and baked into eighteen high-protein cups that’ll sort your lunchbox for the week.

As for baking or sweet treats, the liquid egg whites are about to become your new best friend. Planning a showstopping pavlova for your next summer gathering? No problem. Or perhaps you’re dreaming of a Christmas trifle with a proper Italian meringue this year? Get yourself to the chilled eggs section. On the other hand, if you’re in the mood to make fresh custard (always a good idea) or something else that requires a lot of egg yolks, like these pasteis de nata, then liquid egg yolks are just what your fridge needs.

Find more egg recipes here

Producers: Fatima Saib and Lerato Tlali

Host: Brittany Kock

Recipe and production: Bianca Strydom

Food assistants: Bianca Jones and Nadia Meyer

Photography: Shavan Rahim

Videography: Romy Wilson

Hair and makeup: Diane Bessesen

Woolworths’ new liquid egg range takes the egg, removes the shell, and hands it back to you ready to pour. Made with local free-range eggs and pasteurised for quality, it’s built for cooking, baking and high-protein meal prep – no cracking, no separating, no waste.

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Some things just belong together, and rugby and biltong is one of them. Sure, you can watch the game without it, but why would you?

Woolies has just launched a new biltong range, and it’s built for game day:

• Free Range Chilli Venison Droëwors brings lean, gamey flavour with a serious chilli kick.
• Sweet Chilli Beef Droewors Rounds delivers bite-sized beef with a sweet chilli heat.
• Chilli Pork Bacon Biltong packs a smoky, salty punch with a fiery finish.

And for those who prefer their game without the heat, Free Range Eland Droëwors & Sliced Eland Biltong is a premium game biltong – rich, deeply flavourful and worth savouring.

This rugby season we’re doing biltong two ways:

Snack-maxxed biltong board

First, the snack-maxxing platter – not your average biltong bowl, but a proper spread. Chilli pork bacon biltong, sweet chilli droewors rounds, chilli venison droewors, eland droewors and sliced eland biltong. Add some ricotta drizzled with honey, hot honey sprinkle, melba toast, pretzel thins, pistachios, mini cheddars, olives and whatever fruit and veg you’ve got. It’s the kind of platter that disappears before half-time.

Snack-maxxed biltong board recipe

Nacho salad bowl

Then there’s the nacho salad bowl. Biltong, nacho chips, sliced avo, baby Roma tomatoes, baby gem lettuce, grated cheese, red onion, chilli-and-lime sprinkle and roasted garlic mayo. Everything tossed together in one bowl – bright, bold and a whole vibe on its own.

Nacho salad bowl recipe

Both of these recipes are made using the new Woolies’ biltong range. Both are ready in minutes and the kind of thing that makes you wonder why you ever settled for a bag of chips.

Find more biltong recipes

Producer: Lerato Tlali

Photography: Shavan Rahim

Stylists: Bianca Jones and Monicia Horne

Videography: Kaylene Sauls

Woolworths’ new biltong range brings the heat to your game-day spread. Free-range chilli venison droëwors, sweet chilli beef droewors rounds and chilli pork bacon biltong – each one bold, smoky and ready to eat straight from the pack. And for those who prefer their game without the heat, free-range eland droëwors and sliced eland biltong – rich, deeply flavourful and worth savouring.

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Nothing says summer is on its way like making braai plans. And what could be more South African than adding some home-grown lamb to the grid? If you’re looking for inspiration, look no further because Clem Pedro recently got his hands on some flavourful lamb and had what can only be described as loads of fun around the coals.

If you’ve been meaning to try your hand at a potjie, here’s your chance. Clem uses pre-seasoned lamb knuckles from Woolies and turns them into a simple but spectacular potjie, which he serves with creamy Parmesan samp and beans.

1. Easy lamb knuckle potjie with creamy Parmesan samp and beans

Rich, tender and deeply flavourful, the secret to this potjie is Woolworths’ free-range lamb shanks and knuckles. Served with creamy Parmesan samp and beans, it’s a total crowdpleaser.

Easy lamb knuckle potjie with creamy Parmesan samp and beans

You know why we want lamb bones in the potjie, right? Because the bones release a rich, deep flavour into the broth. And because you’re cooking the knuckles for quite some time, the meat has time to become meltingly soft.

Then, for something with a bit of flair, you’re definitely going to want to try Clem’s way with Woolies’ marinated lamb espetadas.

Made with deboned lamb (which means the meat is about as soft as you can get), the espetada is seasoned in a delicious marinade with a clean, fresh flavour profile. Aside from grilling it according to the package instructions, there’s really not much for you to worry about.

Serve it, as Clem does, with Woolies’ amagwinya and tzatziki and add a quick carrot pickle and you’ve got all the makings of an unforgettable feast.

2. Lamb espetada amagwinya with tzatziki and quick carrot pickle

Deliciously messy, these lamb espetada amagwinya with tzatziki and carrot pickle marry traditional South African favourites with unexpected flavours for an unforgettable braai dish.

Lamb espetada amagwinya with tzatziki and quick carrot pickle

Deliciously messy, these lamb espetada amagwinya with tzatziki and carrot pickle marry traditional South African favourites with unexpected flavours for an unforgettable braai dish.

Lamb espetada amagwinya with tzatziki and quick carrot pickle

Find more lamb recipes here

Production and food styling: Bianca Jones

Videography: Kaylene Sauls

Photography: Shavan Rahim

Woolworths free-range lamb shanks and knuckles are specially selected for flavour, while the deboned leg of lamb espetadas have a fresh, light seasoning making them versatile and easy to cook. Keen to add more lamb to your braai plans this summer? Shop these and more from Woolworths’ lamb range.

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Two new Woolies’ ice cream flavours. One big decision.

Made with real butter and full-cream milk, the first is warm, caramelised, spicy and comforting. The second is creamy, decadent, refined and indulgent. Which one best suits your personality?

If the former appeals to you, you’re probably warm, playful and curious. If you’re more like the second, you’re elegant and refined and love a hint of mystery.

Now that you’ve picked your team, it’s time to reveal the flavours.

The first is new Dairy Dream Biscoff caramelised biscuit ice cream, which is made with original Lotus biscuit paste and pieces. We used it to make these decadent ice-cream sandwiches.

1. Biscoff ice-cream sandwiches

Woolworths’ Dairy Dream Biscoff ice cream and Biscoff biscuits become the ultimate ice-cream sandwiches. Layer the biscuits and softened ice cream, then top with a drizzle of Biscoff sauce for a quick-and-easy caramelised treat.

Biscoff ice-cream sandwiches

If the second personality type resonated with you, your flavour type is new Dairy Dream crème brûlée vanilla custard-flavoured ice cream. It’s made with real vanilla pods, contains a river of caramel ripple and is topped with caramelised sugar crystals.

We wouldn’t judge you if you ate it straight from the tub, but why not try this indulgent honey-butter brioche French toast, topped with crème brûlée ice cream?

2. Honey-butter French toast with crème brûlée ice cream

Viral honey-butter French toast gets an upgrade with Woolworths Dairy Dream crème brûlée ice cream. Think beautifully caramelised edges topped with a custard-flavoured ice cream complete with caramel ripples and sugar crystals.

Honey-butter French toast with crème brûlée ice cream

Producers: Fatima Saib, Bashiera Parker and Lerato Tlali

Recipes: Marcelle van Rooyen

Food assistant: Astrid Field 

Photography: Shavan Rahim

Videography: Romy Wilson

Discover Woolies’ two new Dairy Dream ice cream flavours and indulge in decadent recipes featuring Biscoff caramelised biscuit and crème brûlée vanilla custard ice cream.

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My name is Bashiera Parker and I’m Woolworths TASTE’s commercial content producer. If you ever stumble upon my Instagram account, you’ll see that my bio reads “equal parts cooking and chaos” because after I clock out at TASTE, I clock in at home where three little rascals rule the house. I wouldn’t be able to survive either without Woolworths’ W.Lab range.

Sticky counters and stained dishcloths are the order of the day. And when I get home, sticky fingers and stained clothes. W.Lab, however, recently had a refresh – a much stronger brand identity that communicates efficacy, value and sustainability better. But here’s what matters: they haven’t messed with the formulations. A few were slightly improved to keep up with the latest technology, but the core stayed the same.

Trust me, I’ve put them through their paces. Between recipe-testing on set and three kids at home, my W.Lab stash works overtime.

Fragrance boosters and fabric softeners

Let’s be honest, three kids generate a lot of laundry. The W.Lab laundry liquid carries the load – every wash, every day. But the real secret is what goes in alongside it. The Cotton Fresh fragrance booster keeps everything smelling clean and vibrant for up to 12 weeks. Just add the fragrance beads directly into the washing machine drum before loading. School uniforms, towels, linen, even gym bags.

Zesty Lime dishwashing liquid

The dishes never stop. The Zesty Lime dishwashing liquid has powerful ingredients to dissolve grease and grime, leaving everything sparkling and scented with a fresh lime fragrance. Even the kiddies’ bowls come up clean, which  is no small feat.

Anti-bacterial kitchen cleaner

And then there’s the kitchen. After a shoot day, my counters have seen things. The anti-bacterial kitchen cleaner is formulated with powerful anti-bacterial agents to remove sticky messes and tough grease, leaving everything sparkling and hygienically clean. A quick spray and wipe, and it’s like the chaos never happened.

Window and glass cleaner

But my favourite W.Lab moment? The day the kids decided spaghetti belonged on the sliding door. Don’t ask. The window and glass cleaner handled it – streak-free and effortless. But the kids helping to clean up their own mess was the real win.

Whether it’s recipe-tested dishes piling up in the TASTE kitchen or three sets of grass-stained, food-smeared school clothes at home, Woolworths’ W.Lab range has me covered. It works hard and cleans smart – that’s the motto, and it couldn’t be more fitting.

Producer: Bashiera Parker

Production: Bianca Strydom 

Assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson

Woolworths’ W.Lab range of cleaning and laundry products is built on three pillars: value, efficacy and sustainability. Every product is third-party tested for effective cleaning, every time. From dishwashing liquid to laundry capsules, thick bleach to stain removers, W.Lab works hard so you can clean smart.

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There’s a moment in every day when you need a snack. Not a meal, not a maybe-later, something right now.

Woolworths’ new smoked salami sticks are just that. Rich, smoky and properly satisfying, they’re ready straight from the pack – no prep, no plate, no occasion required. Just a great pick-me-up that actually tastes like something.

Made with quality pork and smoked to develop that deep, savoury flavour, they come in two varieties – original and spicy. The original is smoky and mild, the kind of thing you reach for mid-afternoon when you need a proper hit of flavour. The spicy brings the heat – a kick that lingers just enough to make you want another one.

The beauty is in the convenience – into your bag before a hike, into the cooler before a beach day, into your gym bag for after a session. Or, if we’re being honest, into your tummy before the kids get hold of them. They’re the snack that doesn’t need a moment – they make the moment.

Find them in Woolies’ snack aisles.

Producers: Fatima Saib and Lerato Tlali and Bashiera Parker 

Stylists: Bianca Jones and Monicia Horne

Photographer: Jan Ras and Shavan Rahim

Videography: Shavan Rahim

Woolworths’ new smoked salami sticks are the snack that goes wherever you do.

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When roadside produce stands, fresh food markets and grocery stores brighten with fresh fruit that seems to gleam and shine more than ever, leaves that bounce and crunch, and peas and beans that snap freshly between your teeth, it’s a sign that spring has made its way into the seasonal group chat. It’s celebrated for its flowers and foliage but perhaps unsung for its natural provisions.

I’ve said this before, but I’ll joyfully say it a thousand times over: eat with the seasons, people. It’s a mantra that shapes my culinary world and deepens the flavours on my plate. The environment remains grateful, plus it supports local farmers, inadvertently sparing me the environmental and financial consequences for shopping out-of-season produce shipped in from Spain or Italy.

I fall in love anew in springtime. I feel cured when I walk around Observatory and see people washing their cars, watering their gardens and walking their dogs in the warmth and early light. I want to exercise again. I yearn to lie on the grass, but mostly, I’m eagerly planning my next meal. You should, too. If you live a life of waiting for the next mealtime while you’re eating the previous one, you’ll understand the exciting anticipation of cooking dinner. Alternatively, if you’re tired of standing over the stove stirring soups and stews all day, spring brings with it a reprieve from all that work and an opportunity to eat less elaborately prepared, lighter meals.

If you’ll have me, I’d like to be your food therapist. I want to heal your relationship with cooking by showing you ways to feed yourself that don’t feel like a sentence to hard labour. This spring, let me guide you through this, the prettiest, most popular and outgoing sibling of the seasons. I’ve put together some recipes that aren’t homework, and that feel good to eat and share. It’s warm outside; set down those picnic blankets, get the Tupperware and flasks ready and for the love of Mary, turn off the TV and get outside. But only once you’ve cooked this very outdoorsy food that tastes its best in dappled light. Make spring all the more delicious with my special pick of TASTE recipes below, in accordance with what’s in season!

1.Asparagus

Abi makes this often enough in her home for it to be an expectation when there are guests over – very classy. The addition of anchovy butter might be my favourite thing about this recipe and the hunk of cheese alongside it doesn’t hurt either.

Asparagus with anchovy butter recipe

2.Avocado

I hate to toot my own horn, but this ice cream has been my best use of avocados so far and is such a fitting recipe for the season as it warms up.

Avocado-and-lemon ice cream recipe

3.Stone fruit

My mild allergy to stone fruit is NOT a deterrent. I prefer the stone fruit of midsummer, but if you just can’t wait, the nectarines on shelves right now are great in salads and other savoury dishes, like this nectarine, apricot and verjuice roast gammon. Abi is our in-house genius.

Roast gammon glazed with nectarines, apricots and verjuice recipe

4.Strawberries

I might be late to the party, but I love this use of strawberries by Hannah Lewry. Strawberry curd is just outrageous, and I’m trying it right away. You should, too – it might just beat lemon meringue pie.

Strawberry curd meringue pie recipe

5.Kale

The best way to enjoy kale is very thinly sliced, bruised and doused in this orange vinaigrette. It requires no cooking whatsoever and is fabulous as a braai side.

Kale slaw recipe

6.Baby marrows

Charlie Lakin was kind enough to share his gorgeous recipe for baby marrow tarte fine and I feel like this is perfect spring fare. It looks beautiful in the middle of the table and needs nothing more than some well-dressed leaves on the side.

Baby marrow tarte fine recipe

The post Step lively, it’s spring! appeared first on Woolworths TASTE.

There’s a flavour that belongs to the South African veld – earthy, gamey and distinct. It’s the taste of free-roaming wild venison, an ingredient that doesn’t need to be dressed up because it’s already got more character than most things you’ll cook this week.

Woolworths free-range venison mince comes from animals that roam wild, naturally. It’s lean, which means it cooks fast – a hot pan, a few minutes, and it’s done. Overcooking is the only mistake you can make. Salt, pepper, and let the flavour speak for itself.

Venison sliders with home-made milk buns

These sliders keep it that simple. Patties seasoned with nothing more than salt and pepper, tucked into soft, buttery home-made milk buns with white Cheddar, crisp Crunchita leaves, juicy tomato and a swipe of mayonnaise and mustard. Fresh chives finish it off. The buns are the other half of the story – soft, pillowy and buttery, they’re the kind that makes you wonder why you ever bought them from a shop.

Make them ahead, let the venison do the rest, and slider night just went wild.

Find more burger recipes here

Food assistant: Bianca Jones

Photography: Shavan Rahim

Woolworths free-range venison mince is lean, flavourful and ready for anything. Extra lean and full of gamey depth, it works just as well in a juicy slider as it does folded into pita bread with fresh herbs and yoghurt.

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