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Pealaffel in korma curry

15 minutes

Dip recipes

Mashawsha

30 minutes

Rice recipes

Persian jewelled rice

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Indian recipes

Curried lentil and roast sweet potato soup with paneer naan

35 minutes

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1 hour

Braai recipes

Lamb koftas with grilled leeks

15 - 20 minutes

Chicken recipes

Peruvian-style roast chicken with green sauce

1 hour

Brinjal jam

30 minutes

Salad recipes

Garam halloumi salad

10 minutes

Curry recipes

Thali’s smoked tadka dhal

30 minutes

Egg recipes

Omelette wraps filled with spicy coconut-fried potato

15 minutes

Braai recipes

Carrots baked in coals

30 - 45 minutes

Carrots baked in coals

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 - 45 minutes

Ingredients

1 kg baby carrots
2 T olive oil
1 orange, zested
2 t ground cumin
1 t sea salt
5 garlic cloves, crushed
2 bay leaves
5 thyme sprigs
5 rosemary sprigs

Method

Wash the carrots, place on a wet cloth and dress with the remaining ingredients.

Cover with the cloth and secure with string. Place on top of dry soil and cover the parcel with coals. Cook for 30–45 minutes.

Discover more summer vegetable recipes here.

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Pealaffel in korma curry

Mashawsha

Persian jewelled rice

Curried lentil and roast sweet potato soup with paneer naan

Braaied sumac chicken

Lamb koftas with grilled leeks

Peruvian-style roast chicken with green sauce

Brinjal jam

Garam halloumi salad

Thali’s smoked tadka dhal

Omelette wraps filled with spicy coconut-fried potato

Carrots baked in coals

Carrots baked in coals

Ingredients

Method