Chicken recipes

Butter chicken pasta

15 minutes

Fish recipes

Smoked trout with creamy leek soup

25 minutes

Pork recipes

Pork rillettes

3 hours

Cheese recipes

Creamy carbonara

20 minutes

Chocolate recipes

No-churn chocolate ice cream

5 minutes

Soup recipes

Curried butternut soup

1 hour

Butternut recipes

Pumpkin pie

30 minutes

Chocolate recipes

Giant éclair

40 minutes

Easter recipes

Hot cross bun French toast

10 minutes

Beverage recipes

Easter-spiced espresso martini

Braai recipes

Bread-and-butter pudding

30 minutes

Braai recipes

Creamy corn bake

30 minutes

Creamy corn bake

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 cobs sweetcorn
1 T olive oil
1 T butter
1 onion, finely chopped
1 t garlic, crushed
1 cup cream
sea salt, to taste
150 g Cheddar, grated

Method

1. Preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan.

2. Add the onion and cook until soft and golden, then add the corn and garlic and cook for 5 minutes. Pour in the cream and season. Sprinkle over the cheese and bake for 20 minutes.

Find more corn recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Butter chicken pasta

Smoked trout with creamy leek soup

Pork rillettes

Creamy carbonara

No-churn chocolate ice cream

Curried butternut soup

Pumpkin pie

Giant éclair

Hot cross bun French toast

Easter-spiced espresso martini

Bread-and-butter pudding

Creamy corn bake

Creamy corn bake

Ingredients

Method