Baked custardy brioche with syrup

35 minutes

Snoek and trout chowder with corn scones

30 minutes

Chocolate recipes

Crushed Amaretti and dark chocolate tart

5 minutes

Beer Food

Chocolate Guinness cake with beer ice cream

45 minutes

Beer Food

Beer-braised lamb shank and rosemary veloute

2½ hours

Vegan recipes

Wild mushroom ragout on herb mash

Chicken recipes

Roast chicken and mushroom pie

40 minutes

Apple recipes

Spiced apples

25 minutes

Five-ingredient recipes

Cheat’s white-chocolate mousse

Butternut recipes

Butternut chicken with Horseradish creme fraiche

Baked creamy tomato with dunking toasts

20 minutes

Caramelised figs with vanilla sponge

Caramelised figs with vanilla sponge

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 figs
1 dessert liqueur or Marsala wine
2 T brown sugar
Vanilla sponge
Cream or ice cream

Method

Soak figs in dessert liqueur or Marsala wine overnight. Gently heat the figs in a saucepan over a low heat with brown sugar, until warmed through and slightly caramelised. Spoon over sliced vanilla sponge and serve with thick cream or ice cream.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Baked custardy brioche with syrup

Snoek and trout chowder with corn scones

Crushed Amaretti and dark chocolate tart

Chocolate Guinness cake with beer ice cream

Beer-braised lamb shank and rosemary veloute

Wild mushroom ragout on herb mash

Roast chicken and mushroom pie

Spiced apples

Cheat’s white-chocolate mousse

Butternut chicken with Horseradish creme fraiche

Baked creamy tomato with dunking toasts

Caramelised figs with vanilla sponge

Caramelised figs with vanilla sponge

Ingredients

Method