Brunch recipes

Chorizo shakshuka

30 minutes

Pork recipes

Spicy chargrilled pork and juicy nectarine salsa

20 minutes

Watermelon recipes

Seared salmon with watermelon salsa

10 minutes

Asian recipes

Asian-style crunchy stir-fry wrap

Beef recipes

Chilli con carne

25 minutes

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Boards and

Triple-cheese bites

15 minutes

Christmas recipes

Tuna bites with soya-and-sesame dressing

2 minutes

Braai recipes

Roosterkoek with chipotle butter

10 minutes

Beef recipes

Roast artichokes with Korean Bolognese

1 hour

Brunch recipes

Shakshuka tomato and egg bowls with baby marrow

40 minutes

Avocado recipes

Avocado and Clemengold salad

Avocado and Clemengold salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the dressing:

2 garlic cloves, roughly chopped
1 chilli, roughly chopped
4 T granadilla pulp
2 T red-wine vinegar
2 T coriander, roughly chopped
4 avocado, sliced lengthways
2 ClemenGolds, peeled and quartered
1 lemon 1, juiced
Micro leaves, to garnish
Nasturtium flowers, to garnish

Method

Whisk all the dressing ingredients in a bowl.

To assemble, stack the avocado and ClemenGold quarters on a plate and drizzle with the dressing. Add a little lemon juice and garnish with the micro leaves and nasturtium flowers.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Chorizo shakshuka

Spicy chargrilled pork and juicy nectarine salsa

Seared salmon with watermelon salsa

Asian-style crunchy stir-fry wrap

Chilli con carne

Bill’s prawn, fennel and watermelon salad with chilli dressing

Triple-cheese bites

Tuna bites with soya-and-sesame dressing

Roosterkoek with chipotle butter

Roast artichokes with Korean Bolognese

Shakshuka tomato and egg bowls with baby marrow

Avocado and Clemengold salad

Avocado and Clemengold salad

Ingredients

Method